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

Girls, cooked khashlama in DD2. The recipe works for DD1 too, so here's a link here Help yourself!

[Rick]

Rick,
Oh what a recipe !!! Urgently to the store for the ingredients of the recipe!

Len, thanks! What is good, as a rule, all the ingredients are in the refrigerator, especially now. Well, except that you have to go specially for meat.

[Antonovka]

Antonovka, beautiful bread.

[GTI Tatiana]

GTI Tatiana,
Yeah, pretty)

I hasten to report on the soup, I did it for 3 minutes:

sausage soup (Steba DD1 and DD2) (Linadoc)

Lina, do you need to add meat from broth to this soup?

[Marina]

Marina, according to the original recipe - not necessary, but since I cooked from the bone with meat (there was not a lot of meat), I added it.

Girls, I want to cook pea soup, I have chipped yellow peas. Which program is better - soup or simmer? And how long?

[Marusya]

Marusya, I cook in the "soup" for 25 minutes the peas are boiled, it turns out a puree soup (y) Very tasty, you can add spices with smoked meats

[Elena]

Elena, thanks, but I will try to cook soup while languishing. There is still a lot of time before lunch, so I will have time.

Girls, tell me, what the staff is now sold at Ozone without additional. bowls? And the extra bowls disappeared. I used to buy Brand bowl for multicooker Panasonic P18, Black, it is suitable for shteba. I wonder what happened?

[Substantive question]

I ordered the headquarters 10 days ago, when ozone no longer offered the cup as a gift, I took it yesterday - the gift cup arrived, and without scratches, there was also an additional ring.

Substantive question
I tried to make yogurt yesterday. I took pasteurized milk 2.5%, poured it into three cold mugs, put natural Danone in one mug, and local Perm yogurt in two. Put two teaspoons of sourdough in each mug, stir. She put mugs into the bowl, poured water below the level of the mugs, heated 35 degrees for 10 hours. As a result, in the first mug, the milk simply sour, in the second there was yogurt on top (a layer of a centimeter and a half), whey below, in the third there was also a little yogurt on top, sour milk below. What did I do wrong? Did you have to warm the milk before adding the leaven? The fat is not the same? Leaven?

Lisa, I congratulate you on your new assistant! I take 1 liter of milk, heat it to a little warm there, you can put the natural activity without additives 1 jar, stir everything well, then put it in jars. Jars into a stainless steel pan, pour water over the hangers and then it is 34 ° better for 10 hours (if at night, otherwise it will go into heating and there the temperature is higher and there will be whey and cottage cheese). Usually in 7-8 hours everything is ready. The yogurt will not immediately become very thick, it should grab to become non-liquid and so shiny on top. Jars in the refrigerator, as it cools, it thickens well. I make on dry starter cultures `` lactina ''. The temperature is indicated there 35-40 °, I do a little less (so that it is ready in the morning and not sour). It is better to rinse the jars well before use (I shoot in the stem) so that there are no bacteria other than starter bacteria. Cook with pleasure, you will succeed in a very good pressure cooker. The sourdough should contain live bacteria, maybe your sourdough is not very good. I never wait 10 hours, it is always ready sooner. And I set 10 o'clock with a large margin so that it does not turn into heating. When there was no starter culture, I did it on natural activation.

German Stuffed Cabbage (Steba DD2) (Masinen)

Lisa, I congratulate you on your new assistant!

Thank you very much! I'll try this. And where is such a dry starter culture sold in a pharmacy?

[Liza]

Liza, you can buy the starter culture at a pharmacy or online stores.

Thanks Maria

[StereoLiz]

StereoLiz, and why did you do it at 35 * C, at this temperature yogurt bacteria multiply poorly (especially if there are not enough of them in the sourdough) and the milk simply sour. You need to boldly set 40 * C (especially when you do it in separate glasses in water) and 7 hours is enough. Well, the leaven should be good and you need to stir it well.

Linadoc, this temperature is indicated in the recipe in the nutritionist's book.

[Linadoc]

Linadoc, but you can't put 40 grams on my leaven. Mach 38.
Starter cultures are different))

I have a temperature range from 35 to 40 ° on the starter package. While there were no shteba I made in a yogurt maker and regulated the temperature using the device, since it heated more than 40 °. I try to withstand the temperature according to the recommended parameters, the quality of yogutra, sour cream, kefir, fermented baked milk suits me. And the temperature can be set to 39, but then it will be ready in 4-5 hours, you don't want to do this at night. After work, the staff is always busy, so I adapted to put on at night. The main thing is that the result and the cooking process suit.

Good evening, girls, I haven’t made yogurt in the staff yet, but I never add water to the bowl in the polaris, I just put the cups and turn on the yogurt, there have never been any misfires, and I plan to do the same in the staff the other day.

[Irina. A]

Irina. A, I poured water in any multicooker - this is done to ensure uniform heating of the jars.

And the temperature can be set to 39, but then it will be ready in 4-5 hours

Ira, in less than 6 hours and at T below 38-39 * C, yogurt sticks do not multiply to the desired consistency. This is other lactic acid bacteria can and at a lower T, and faster, but Bulgarian bacillus cannot. And kefir from fungi is made only at T below 38 * C. But these are all different.

[Masinen]

Masinen, yes, I forgot the first time, and then I just thought it was superfluous, the yoghurt turns out to be very thick, I also make fermented baked milk, though I buy sourdough, I didn't like it with ready-made sour milk (activism, danon)

[Irina. A]

Irina. A, it's still better with some water, otherwise the bottom of the cups will overheat, and the top will not get warm)

Persuaded, I'll try with some water

At first I also did it in glasses without water. Everything worked out well. Then we began to miss four glasses (I bought from Redmond) and I began to do it just in a bowl. I have Evitalia sourdough. Now milk fails. Yesterday I bought some kind of dumb, it turned out not yogurt, but HZ that, and now I think, why should I lime it.

[Marina]

Marina, add it to baked goods or to bread.

I use lactin starter cultures, but I also need to make it in a bowl, we don't have enough liters.

[Marina]

Marina, here I also do in a bowl. Everything always turns out great. And in cups, it does not exactly heat up 1-2 degrees, or you need to set it higher by a degree, or longer by 1-2 hours, or better, both. And you need to take ultra-pasteurized milk, it is safer and cleaner than anything else.

I will also share my successes in yoghurt making. I delayed this moment for a long time - I was afraid that nothing would work out and I would only translate the products. but now I'm not overjoyed
I make yoghurt from selected milk Cheerful milkman. I put 3 half-liter jars, but I fill them 2/3 somewhere, I pour water into the bowl. for starter I take natural Activation. "Heating" mode 40 degrees and 6-6.5 hours. sometimes I don't even warm up the milk when there is no time - everything works out great!

I looked, the natural activity indicated a greater number of bifidobacteria (10 to 8 degrees) compared to danone (10 to 7 degrees). Tonight I'll bet on activations.

Girls, and I make yoghurt from selected milk on immunel (I poison heavily with actimel and activation, the doctor said that bacteria are not suitable for me). I take jars from Tefalevskoy yogurt maker or from under apple puree Nezhenka or half a liter. I always boil milk (about 0.8-1.5 -2l), sometimes I even boil it slightly so that the yogurt is denser and more viscous (I like it more), cool it, add immunelle, pour it into sterile jars (I boil them in the microwave). I put it in Shteba with some water and 40 grams for the night (for example, from 00 to 7 am or from 02 to 8 am. Everything turns out fine, in the morning the yogurt is so dense that open jars can be turned upside down - it does not flow out and does not even fall out. And in the yogut maker it did not always work out so well - it overheated the mixture, often 0.5 cm was curdled from below.
I tried different starters, narine and what not, but I always return to immunela - this is the consistency of yogurt that I like the most.
One of these days I will try to make my husband coffee yogurt from immunel :).

Conclusion: Shtebochka is a miracle!

Hello everyone.
haven't been here for a long time.
I found an interesting recipe for myself, what if it will be useful to someone, I share (without photos and details, I prepare an "eye" the main principle and experience)

Beef, good, farmer: marinade (salt to taste, black pepper (I cook in a mortar just before use), spices to taste and not for everyone's taste (I take what grew in the Provencal corner of the country house, Provencal herbs sage)

So, what is next?

rosemary, hyssop or thyme, tarragon, mint, etc., to taste, you can also a ready-made mixture. and oil, olive is better, but don't be sorry. suitable and odorless vegetable only. it's not that important

main process

marinate meat for 1-2 days,
then into the frying pan, each side of the piece is slightly "heat treated" not to the crust, but simply to seal.
then to the staff, for steam, for the standard meat program.
when the pressure drops, I take it out, once again into the pan, for the remaining oil from the marinade, now to a light crust (for taste) - woo a la ... even serve hot, even serve as a cold appetizer (cut thinly) even with sauce for pasta, even in a salad ... the main thing is that beef turns out to be tender, tasty and healthy. mine began to use instead of sausage in the morning ...
I'm just like that, suddenly someone will like the idea.

Thank you all for the advice, I got yogurt! :-)

[StereoLiz]

StereoLiz, Lisa, very good!
Now prepare milk to your advantage !!!

She heated the milk in a slow lye and put the fermented baked milk right in the bowl, set the temperature to 38C, and she began to dance until 42. Let's see what happens.

[Irina. A]

Irina. A, it should go up like that, so don't worry)

Thank you! The milk stuck very well, now I can't wait for the fermented baked milk

Hello everyone, I just burned a dish in the staff at the exit as much as 160 gr. it was so burnt that now I don't know how to scrub

Was the bowl made of steel? If yes, then you need to soak first.

[Maria]

Maria, yes, steel. Already soaked. Hope it goes well. I can't understand what could have happened. Could the cream get so primed?

Zhen, did you forget to close the valve? I once had this. I forgot to close the valve, then "had fun", washing the bowl. Tellingly, the lid was locked, but Stebe needed more temperature for this

[Larissa]

Larissa, at least I had to turn it to relieve steam ...

the dish was: potatoes with minced meat
poured half a glass of water, cream and spices, I thought it should be enough

Some kind of unspoken flash mob in the subject)))
I haven’t come in for three hundred years, I decided to ask if we can make fast a la baked milk like in other pressure cookers? With a short heat? Or is there no suitable regime?
Now I heat the milk at 88C, not 6-8, but all 12-13 hours (first I bring it to a boil, I use pasteurized milk with a short shelf life) - it turns out to be rich beige, like a 2-hour boiled condensed milk. I cool it down to 40C and add sour cream. It turns out delicious varenets.
I played enough with sourdoughs two years ago (though there weren't so many of them then as now, only lactin, viva and genesis, and narine from the pharmacy, and capsules of yogulact and just bifiform))). Maybe they are healthier, but the best for me is the old old-fashioned way of sour cream.

I am making milk in half-liter cans now. I put one can - sour cream, two - yogurt, one - something else. Conveniently.