Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco

Then you definitely need to do it. It is imperative to pour water so that the saucepan is evenly heated.

[GOES TO .....]

Dear shtebistki, breeders Dear ladies! Congratulations on the upcoming holiday. Love, be loved and be sure to culinary success!

Dear Stebians! Today is March 2, which means it's time to name the recipe for the month of February. In February, the Stebians, as always, worked very creatively and made a lot of very interesting recipes! It was really difficult to choose. But still, the choice has been made - this is a laconic and special recipe that shows the capabilities of our Shtebochka in cooking tough meat! GOES TO .....OMELA for the recipe "Sous-vid elk"!!! Congratulations Especially since it is her BIRTHDAY today!

February recipe prize
vacuum sealer Steba VK 6

Hello everyone, I bought Stebu not so long ago, for some reason the stew burns slightly (although the recipe says not to add water), why do you think it should be, or is it better to add a little water?

And does any silicone mold fit into a pressure cooker? I only have a steel bowl and there is no other way to get it.

[Evgeniya]

Evgeniya, if it burns, it means a very thick stew. Add half a glass of water and that's it))
Thick tomato sauce can also burn.
And you can pick up any form in the store. Take the cup and go to the store and which one will stand exactly without bends and take it)

Omela, Ksenia, once again congratulations on the well-deserved prize!

And yesterday we had barley, stewed with mushrooms and sauerkraut! Well, very tasteful!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377938.new#new

Among the spring first days
March 8 is the most expensive of all.
All over the earth, for all people
Spring and women are alike.

Today my Stebochka has done a wonderful job. In the morning I baked a gorgeous wheat corn bread according to Maria's recipe, greased the top with sour cream and for 15 minutes in the airfryer, then greased the humpback with butter, boiled chicken breast for 15 minutes on a salad. program meat, steamed, my husband to work pilaf with stew according to Alla's recipe from the site I thank Alla for the recipe, my husband said that he is ready to eat such pilaf at least every day. and my experiment was fish telapia in French, the recipe was with breast and in the oven, but I decided to try it, and ... well, very tasty. Prepared all the products: 600 gr. telapia fillet, 1 onion, 1 tomato, mayonnaise to taste, cheese 100 gr, 2 raw eggs, vegetable oil, salt, pepper, fish spices, a little basil. I salted and pepper the fish fillet, added spices to the side, in the meantime cut the onion and tomato into half rings, grated the cheese on a medium grater. Beat eggs with basil (optional) and fish there. She turned on the frying, as she zapikalo laid the fish tightly and poured out the rest of the egg, onion, tomatoes on top, a mesh of fine mayonnaise, sprinkle with cheese and again with a mesh of mayonnaise. She turned off the forced frying and set the porridge mode for 45 minutes, mode 03, as the dish was ready, waited for 5-7 minutes and opened the saucepan. Everyone liked it and now I was able to snatch a piece in order to secretly take a picture.

The other day I cooked borscht, let off steam 5 times, let off steam, sprinkled everything in a circle. So I cooked this borsch for 2 hours. While the pressure builds up, then release it again to add the rest. It took a long time. Separately, meat, then cabbage with potatoes, then open again for overcooking. How to be in this situation.? Sorry that I am trying to get in trouble, but I seriously ask for help. The other day my favorite cartoon broke down, so I'm finally upset.

Tell me plizz. And for how long to put on the soup right along with the chicken? I still can't understand how it works

Irina, when preparing liquid dishes (soups, compotes), do not forcibly release the pressure. Better to wait 5-10-15 minutes.
I prepare soups in two ways:
1.Fried. I fry first from onions and carrots and meat in the "frying" mode, then I throw in all the ingredients, pour water, soup mode and that's it
2. Lazy option. This is when I just throw everything at once and it turns out what happens. No frills. As a rule, it turns out to be quite edible. For example, with peas, pickle, mushroom and kharcho I practice this way.

I understand that hostesses will shower me with slippers, but I'm not a hostess

Tell me plizz. And for how long to put on the soup right along with the chicken? I still can't understand how it works

Irina, don't panic. I cook borscht in a pressure cooker like this: toss everything together (carrots, cabbage, onions, garlic, chicken) except for beets, fry and cook in the "soup" mode by default (in my opinion, 30 minutes). After boiling and letting the lid open, I throw in the pre-boiled and chopped beets, lavrushka and close the lid to infuse

Just don't put the pasta in right away. They should be put when the pressure drops and 15 minutes on the heating and they are cooked.

[Irina]

Irina, the soup can be cooked in the usual way, this is when the broth is first cooked, and then it is poured with straining into another pan. After that, I fry my bowl, fry everything for the soup, put in all the necessary products, pour in the ready-made broth and already have enough for the soup from 5 to 15 minutes, depending on the composition of the products.
But you can cook it in a multicooker way. And this, you need to fry the meat a little (so that the protein grabs and there is no foam in the broth) with onions, carrots and whatever else you like there, then add all the other products, water (preferably hot), salt and spices and cook a little longer.
I cooked lentils with pre-fried beef for 25 minutes, which was enough. The beef was well cooked and lagged behind the bone, and the potatoes were whole.
For chicken soup, I think about 15 minutes is enough, but to be honest I haven't cooked it with chicken yet, it may take less time.

I always make soup in two stages
one . I fry vegetables with meat or chicken.
2. Fill with water and turn on the Soup mode for 15-25 minutes.
Chicken 15 minutes and meat 25 minutes.
And that's it !! You don't need to do anything else)

Masha tell Aris when, as I understand it, after frying and on the soup mode?

Girls, well, I have it for a month, but I still can't cook anything in it. I made pershines stuffed with vegetables for 23 minutes, rice was in the trash, just like snot

Yes, put the rice after frying and turn on the soup.
You will remember the diagram.
1. Roasting, sautéing
2. Soup mode
Add pasta after heating)

Girls, well, I have it for a month, but I still can't cook anything in it. I made pershes stuffed with vegetables for 23 minutes, rice was in the trash, just like snot

Yes, peppers are enough 15 minutes pressure 0.7
Do not be afraid to put less time)

Girls, well, I have it for a month, but I still can't cook anything in it. I made pershines stuffed with vegetables for 23 minutes, rice was in the trash, just like snot

Here are the peppers:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299326.0

Now I want to make a regular chicken rice soup. How can I do it?

I just cooked delicious rice soup yesterday with my Stebe. I cut the wing of the turkey, the shoulder part in large pieces, and threw the bone too. There are also potatoes, onions, carrots. I poured cold water up to the very top, salted and pepper. And on the "Soup" mode, the time is 15 minutes. I waited until the pressure dropped to 90, blew the rest through the towel. And I already had washed rice, I poured it into the soup, brought it to a boil on the "Roasting". She turned off the staff, closed it with a lid and let it stand for 5 minutes. Then she served them on the table on plates and with fresh herbs. Awesome! The soup is transparent as a tear, the rice is not boiled, the vegetables are whole. The turkey meat is juicy, you can eat it with your lips. Now I will cook such yummy food as often as possible. And then before I cooked rice soup only on the stove, I was afraid that I would get muddy rice mash in the pressure cooker.

I cook borscht like this, cook onions and potatoes all along with meat, for about 25 minutes. Separately, in a frying pan, I fry carrots, beets, tomatoes and peppers. When ready toss in the cabbage, bring it to a boil in the frying mode, then add the fried vegetables. I turn it off, close it and let it brew for 15 minutes.
I can fry the onion separately, then everything else to it. But more often I throw it in and cook it all along with the meat. Separately, I fry only beets with tomatoes or tomato paste. I always throw cabbage after everything is cooked. Last but not least, separately roasted beets.

I also have a question about broth.
If I cook it without frying the meat, that is, its protein is not curdled in advance, will all the foam be on the lid? Yesterday I cooked borsch, so I was afraid to make broth in Shtebe, I cooked it in Mulinex. But there is a plate under the lid on which the ring is held, and all the dust from the broth settles on it. We don't have a plate, the ring is right in the lid, so I'll wash the lid later?

I have all the foam sitting in a ring on top of the broth, take a napkin and remove it - a couple of seconds, write longer. And soups, if immediately with pieces of meat, I cook no longer than 10 minutes by 0.7, it makes no sense longer, during this time everything is cooked perfectly. And I let it stand, so that the pressure drops by itself. True, more often I cook meat in a large, whole piece, then I cook it for 15-20-25 minutes, lamb is faster, beef is longer, and we do not eat boiled pork, I think, in the same time as beef, 20-25 minutes. And this is a whole bite, 1-1.5 kg, small pieces do not need so much time. Why digest it if it's ready much earlier? Try, experiment with time, this is a pressure cooker, in 25 minutes the soup will cook on the stove, if it is not pea :)))

[marinastom]

marinastom, Marina,
I just wash the lid of the shtaba under the tap with soap and that's it)

Girls, I can't find the recipe for stewed cabbage (white cabbage) and some dish with zucchini, can you poke your finger?

Here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309253.0

Today I decided to pamper my family with stewed fish - delicious, aromatic, simple. Help yourself!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=378274.0

I have a knuckle today, you can be delicious)
I am attaching the recipe
Shank

And today I fed my family a delicious breakfast - millet stewed with dried fruits and nuts (and there were a lot of them!
Here, help yourself: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=378372.new#new

Good evening everyone! Girls, please tell me who browned the top of the bread in the airfryer, put it directly in the bowl in the airfryer or take out their bowls first?

Irina, you can put the bowl directly into the AG.

Masha, a tremendous salvation for you from me behind the steering wheel! I love such meat, smart girl!

[marinastom]

marinastom,
Marin, read)
🔗

[Linadoc]

Masha, I have a question again.
I have noticed more than once that the parameters set by me are not strictly observed. Let me explain. Yesterday I made yogurt (by the way, thanks for the hint about the ring!), Set the temperature to 35 - until the end of the program it fluctuated in the range of 38-40. But the yoghurt turned out fine. Then she made stewed fish from Linadoc - there, after cooking under pressure, you need to set the languor. I dropped the "heating", but did not open the lid. I just set the "languor" for 2 hours, 88 degrees. And again: temperature 88-90, time 3 hours.

[Marina]

Marina, this is normal. The display shows the temperature of the sensor. And the temperature in the bowl will be exactly the one that you set initially)

Marus, and when I set 35 ° for proofing the dough, the temperature first rose to 64 °, and then dropped, but I never saw 35 ° on the display ...

I exhibit 35g. And it doesn't show less than 38. Now I’m used to it and don’t pay attention. Everything works out anyway. And the first time I was worried too.

Hello.
Tell me who cooked meat in the shtab according to the recipe of the last century, whether you need to add water and how much. And what is the best mode and time for pork and beef.

I was cooking. Without water. On meat a piece of beef with kg 40 min. The water itself will stand out from the meat. Plus oil. It turns out very soft and tasty meat, but not ruddy.

Good day, good mood, everyone! I continue mastering Stebik, I wrote about cottage cheese in the recipe for cottage cheese. and then I'll write about the soup. cooked chicken soup (may those on duty forgive me). I fried chicken pieces for about 5 minutes, with carrots, then threw in a tube of zucchini, tomato, pepper, poured water up to the 3 L mark, salted and seasoned with dry herbs (onion, dill, parsley, garlic), soup mode, pressure 0.7 for 15 minutes plus pressure release, I confess I helped the pressure to leave, neatly, it turned out to be a rat and yummy !!! Then, after relieving the pressure, I put in some homemade noodles, closed the lid and held it for about 7 minutes on the languor, probably on heating. The time was 22-30, my husband asked for a plate for a sample. In general, I am very, very happy so far! Thank you girls, I have studied the topic for many months, and I do not regret for a minute that I chose Stebik.

Hello everybody. Girls tell the proportions for rice and on which program and how much? I can’t find

I cooked 1: 2 in porridge by default, but before that I fried it with rast butter.

And what rice?
Simple long-grain.

Crumbly for 1 part of rice 1.3 parts of water. Porridge 0.7 10 minutes and the pressure spontaneously.
Pressure 0.7 10 minutes.

Hello everybody. Girls tell the proportions for rice and on which program and how much? I can’t find

Irina, at first, see the basics of using Shteba more often:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362654.0
There are modes, and time, and where to get the recipes.
More recipes: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=recipe;b=532;start=100

Baked today like bagels with veal sausage.
A piece of dough remained and the sausage lay, so I made them friends.
Baked on Porridge 50 minutes 0.3
And then she blushed the AG lid for 12 minutes at 200 grams.
It smells delicious)

[Maria]

Maria,
Mash, well, beauties! And I keep thinking about this cover. I ordered it to a friend, I'll get it tomorrow. Well, I probably can't resist, I'll order myself. Pies are just a miracle.
My bread fits, according to the Omela recipe, Lacy. So I am tormented where the oven is: in the Stebus or in the oven. There would be a lid, then in Stebe, but it's a pity to turn it over.

I, too, baked a "camomile" with curd filling in Shtebe the other day, and I also blushed the top with a lid from a small grill. I set the time for 3 minutes, the temperature was 175 degrees. Here's a blush turned out:

But I first put a silicone ring on the bowl from the stem (I have one substandard one, which is not a pity), and then on the ring - a lid.

Yes, the universal Redmond Airfryer.

Girls and boys here is the topic about the AG cover, let's condemn this issue there)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=369974.0

I decided to buy a multi, but it is not available at an adequate price. For 8-10 the toad chokes to buy.

[Katerina]

Katerina, but not on ozone either?
In Yulmart it cost 5500r, look there.

Yulmart is not present, but on ozone there is for 5990 and plus a bowl as a gift)
On ozone, pre-order. Well, do it at that price.

You brought me ... read it, read the twig and could not bear it. I ordered myself a cartoon (a spare bowl, unfortunately, not a gift, 700 rubles), a 38-liter table stove and an induction cooker. They should deliver tomorrow. I will join your Stebian community (if you accept).
I've got a penchant for cartoons lately. Panasonic has been standing for a long time, but somehow I didn't really use it. And suddenly it struck him, the poor man, both in the tail and in the mane. Now I wanted a pressure cooker, although I'm a little afraid, I never used it.
By the way, to the Domestic. ru Shteba at 6790. Who is less?

Today I cooked beans, the one that was in the freezer after baked))
So convenient !! She took it out, thawed it and fried it with vegetables on the Roasting mode for 20 minutes, and then set it to simmer for 1.30.
And she made the beef on the Meat mode for 15 minutes.
I cooked everything separately.

And today we have buckwheat with dried porcini mushrooms. Delicious, fast, aromatic! And the bag of dried mushrooms finally began to lose weight!
Help yourself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=379151.new#new

Girls, I bought a beef heart today.How long and in what mode do you think to cook it?