Larssevsk
Olya, I cook the ribs as follows: I fry in a saucepan, add ribs and sauce there (if there is, if not, then without sauce), pour 2 MC of buckwheat on top and 2 MC of salted water, put on the "meat" at 0 , 7 and forget. Sometimes without frying (if in the morning I put on a delayed start for the evening). I just lay in layers - ribs, onions, spices, sauce, cereals 1: 1 and in the evening a decent dinner awaits.
Mar_k
olgea, you will succeed !!! Don't be discouraged!
Processed cheese and I didn't succeed the first time !!!
But about the sausage in more detail !!! How they did it: what kind of meat, what temperature they set, describe the process and together we will find why it did not work out !!!
About buckwheat, most likely they poured little water, since in 20 minutes the Meat should have been cooked !!!! This is how I make buckwheat for a merchant (I fry the meat, onions, carrots and buckwheat in bulk, mix the water and pour the meat for 15 minutes - everything is ready !!!
olgea
I made the sausage from pork, partly minced meat, part in small cubes, stuffed the womb, decided to cook a small piece - I twisted the sausages, put it in a polythene bag, squeezed the air under water, tied it up and wrapped it with cling film. so as not to float, she crushed the top with an enamel lid from a small saucepan. I filled it with hot water, set the heating to 65 degrees for 6 hours. when I took it out and cut it, the ichor flowed, and even so through the womb it was clear that it was not finished. Then I finished cooking when I made my daughter a zucchini, put it on a stand for a double boiler. But the result is a dry sausage.
And at the expense of buckwheat, maybe there really was not enough water, just the ribs swam in the juice and I could not understand how much water should be added.
Masinen
Olya, for a sausage 65 is not enough. It was necessary to put 75 grams and 3.5 hours.
Before cooking, it had to be kept in the refrigerator for 24 hours.
And after cooking, also put in the refrigerator for 6 hours.
olgea
YES Marine? And I thought, since a piece of pulp is cooked at 65 degrees, a thin sausage will cook all the more.
Masinen
Her, the sausage is prepared using a different technology.
olgea
Marin, thank you very much, I'll try as you say.
musya
A seasonal vegetable dish, suitable for fasting!

Ratatouille (multicooker-pressure cooker Steba DD1) (musya)

Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
olgea
Girls, can you cook under pressure using foil? I really like sea bass with soy sauce, each fish is individually wrapped in foil to make it more convenient to eat, since I don't clean it. And yet, please tell me how to cook dumplings and dumplings in our shtebik? not found in recipes.
liusia
Larissa, I also love this dish! I will definitely cook it one of these days, I think my husband will like it. I even smell, let alone taste
musya
Ludmila, yeah, I just waved 1/3 of the ratatouille and did not notice
olgea, I cooked fish in foil only on a steam grill, and, accordingly, the water boils from below. And boil dumplings and dumplings or steam in a steam basket greased with oil (if it fits for one, it doesn't fit much), or on Fry, bring the water to a boil, add the product, wait for it to float, etc.
Mar_k
Quote: olgea

Marin, thank you very much, I'll try as you say.

Olya, Mashunya gave you valuable tseu !!!! And Marina was quietly sitting in the bushes, writing everything down !!!
olgea
OH, girls, sorry, for inattention, I saw the first letter of the name and write.
yudinel
Good evening! I would like to express my deep gratitude to ALL !!! Two weeks ago, I had no idea that there is such a miracle as STEBA. And now I have it. I wanted to buy a second multicooker, but when I went to your Temka I found out about a wonderful pressure cooker. While waiting for her (from OZONE) I read the first thread.Thanks to all of you, I met her as an old acquaintance, although it was very scary that everyone was frightened who had steam coming from under the lid, who had lost the ring. I checked everything - EXCELLENT !!! The second part has just started to read, I don't know if anyone has written before, they sent Steb with an additional bowl - no scratches, there is an additional silicone ring in the kit and a basket with HANDLES! Emotions are overwhelming, I really like it, I'm testing. So, if that I will consult with you.
Ludmil_a
Elena, Congratulations!!! You bought yourself such a cool assistant. I wish you only positive emotions from the purchase!
Masinen
Elena, I congratulate too!
And let's share some interesting recipes !!
Mar_k
yudinel, congratulations on your assistant !!!! Let it please !!!
yudinel
Many thanks to everyone! Yesterday I cooked stewed chicken with potatoes, compote from fresh berries and put yogurt overnight, oat porridge in the morning. As a diligent student, I followed your advice. All 5+. I wanted to ask about yogurt - did it come in 300ml jars, it turned out to be watery, will it fit in the refrigerator or do you need to take smaller jars?
Masinen
yudinel, it will thicken in the refrigerator.
In general, if you want thick, then you need to take fat milk
yudinel
Masinen, I took 3.5 milk, filled with Natural Activation, and for another portion of yogurt can I take this ready-made one?
liusia
Elena, congratulations on a wonderful purchase !!! You made the right choice. Let Shtebochka please you for many years!
Antonovka
yudinel,
Flax, hasn't it thickened in the fridge?
I used to drink like that
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
, however, my cans are standard - small (6 cans from a yogurt maker + 2 cups - includes 1300 milk + 200 g of 10% cream). Freezes perfectly. But when I do it with sourdoughs - garbage comes out (In yogurt makers with a thermostat it came out
julia_bb
yudinel, when I did it on the activity, it turned out not thick for me either. Then I took specials. sourdough and milk 6% and it turned out thicker, the rate of 38 degrees 8 hours. Your yogurt can be used to prepare the next batch.
yudinel
liusia, thanks, I'm very glad to her, I want to try to cook EVERYTHING at once!
Masinen, I also fermented with the same, but I don't have such small jars, so I took 3, 300 ml each, now I looked like it was getting thicker, but still a little thin, can they make a new portion later? I put it at night 9 hours t 38
yudinel
julia_bb, Thank you
yudinel
Good afternoon, I have a question, can anyone know why the countdown does not go on the "roasting" mode? Am I doing something wrong?
julia_bb
yudinel, first you need to wait until the bowl warms up and a signal sounds, then pour oil, etc.
Matilda_81
Elena, and you turn on the mode, it will reach the wired temperature, in my opinion, 170 degrees, it picks up and only then there will be a countdown, and after that you need to lay the food.
If I turn on the frying mode, and without waiting for the signal, throw the food, my countdown does not start.
yudinel
Thank you girls! I'll try to do this, Shtebochka is only the third day.
Ludmil_a
And we have khachapuri today.

Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Aenta
Quote: Ludmil_a
And we have khachapuri today.

Probably tasty. Can I have a recipe?
Ludmil_a
Aenta, of course!

flour - 500
water 1 glass
yeast - 2 hours l. or can be pressed
salt, sugar
Suluguni cheese and Adyghe cheese about 200 grams each
1 egg
butter

Knead a soft dough, let stand in Steba for 30 minutes (heating 30 degrees). Separate the required amount from the dough to form khachapuri. On a board, well sprinkled with flour, smooth the dough with your fingers, then with a rolling pin, put a "snowball" of grated cheese mixed with an egg in the middle. Gather the dough from the edges to the middle, press down and then gently smooth the cheese inside the khachapuri with your fingers. Turn over and roll with a rolling pin. It turns out a round cake, the size of the bottom of a Teflon bowl.
Cook on fry mode for 5 minutes on each side. Grease each prepared khachpuri with butter.
Something like that.
julia_bb
LudmilaThanks for the recipe, I'll have to try it in Stebik. And how many khachapuriks are obtained from 500 g of flour?
Ludmil_a
julia_bb, about 7 pieces.
Tsakhes
recent user Steba, and here's a question for you:
When using a pressure cooker, can you leave a steamer in the pan, or do you expect troubles at the same time?

THX
julia_bb
Tsakhes, welcome to our club)) You can leave the stand inside in pressure cooker mode. And what are we going to cook not a secret?
.
Tsakhes
julia_bb,
Well, the first and the second, two in one.
Compote will be lazy

Already a couple of times I cooked meat under pressure, in 30 minutes - like a homemade carcass, check it out.
I also like steamed young potato.
I came to your glorious forum to look for recipes,
get inspired
julia_bb
Yes, you can safely leave the steamer in the bowl, many girls cook like this if you read a branch))
Recipes and many useful things for Stebik here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=362654.0
Linadoc
Girls and boys! While a normal Internet has a couple of days, I immediately want to report on the ceramic bowl. I did everything in it, except for frying (although focaccia was baked on Zharka), it has been working almost every day for a month - while the flight is normal. TTT. Since I avoid non-stick coating in every possible way, I cooked everything in stainless steel, and now ceramics are in hand. I'm happy so far.
liusia
Linadoc, great, so you can buy !!!! And then I began to doubt ceramics. Thank you for your report on ceramics !!!
Sprig @
Quote: Ludmil_a
And we have khachapuri today

Yummy I love khachapuri
Rick
Quote: Antonovka
however, my cans are standard - small (6 cans from a yogurt maker + 2 cups - includes 1300 milk + 200 g of 10% cream). Freezes perfectly. But when I do it with sourdoughs - garbage comes out (In yogurt makers with a thermostat it came out

I make yogurt with Lactin starter cultures all the time, in half-liter jars, pour water over the shoulders of the jars. It turns out great! I set the temperature to 40 degrees, because in my copy the real temperature is 2 degrees lower, and for yogurt it can be critical, if you put 38 degrees, the real temperature will be 36, this is not enough.
Masinen
And today I fried cutlets in Shtebochka!
It turned out juicy and tasty) though the minced meat stood in the refrigerator for two days and matured, well, it just happened)
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Florichka
And I got carried away with Tajik cuisine and cooked Nohat shurpa in Shteba. Delicious.
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Matilda_81
Florichka, Irina, and more about Nohat Shurpa!
Florichka
I wanted to use a recipe, but I don't know how.
Nohat shurpa
Lamb 300 g I had a neck.
Chickpeas 1 cup (240 ml)
Bow 2 pcs.
Carrots 1 pc.
Tomatoes 2 pcs.
Bell pepper 1 pc.
Black pepper, peas
Cilantro kernels
Zira
Bay leaf
Salt 2 tsp
Water 1.5 l
Cilantro greens
Soaked the chickpeas in water for 12 hours, put the meat and chickpeas in the bowl, and filled it with water. Soup mode 30 min 07.
I didn't release the pressure. I chopped onions, carrots, bell peppers and tomatoes on a Hogel multi-slicer and put everything together in a bowl with meat and chickpeas.
I added spices and salt. Cut cilantro greens into a plate.
Soup mode 15 minutes 07.
Linadoc
Irina, issue a separate recipe, please!
You come in here, press the button with the red font at the top "new recipe", and you fill in everything (in the name of d. b. Steba DD1). And chickpeas are ready in 20 minutes when soaked for 5-6 hours, here here recipe. So the time can be significantly reduced.
Florichka
Maybe the chickpeas are different, and I also cooked the meat with it, and the lamb should boil well. I soaked it at 10 pm, at 7 am it was still very hard, and at 10 am it was ready to cook. And it didn't boil in the soup, just there was readiness. I'll try to lay out the recipe. Thank you.
julia_bb
Maria, delicious burgers))
And I made ham in Tescom and cooked it in Shtebe - that's what happened, not exactly what I wanted, but I was in a hurry and used the meat that was available (chicken breast 500 g and pork 300 g)
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Ludmil_a
Hurrah! And my ham turned out. Thank you Mary for advice. I also made in Teskomovskaya ham and cooked in Shtebe.
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco

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