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

Ryazhenka did not work, this is the first time, I usually did it in polaris, so I switch to the usual method, maybe I'll try again later

[Irina. A]

Irina. Anot fermented?

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.

Bifidobacteria are not over-fermented. That is, how many bifidobacteria you put in milk, the same amount will be in the finished product. And what is indicated on the package is just their content in an already finished product, and the point of fermentation is the multiplication of bacteria in milk.

[Masinen]

Masinen, it turned out a little thin, but it tastes good, very good (my daughter and I sentenced a liter after a walk), so in vain at first I panicked when I saw something liquid in a bowl, I should try it in glasses and with water.

Girls, I made sturgeon here. Here is:

sturgeon in its own juice (Steba DD1 and DD2) (Linadoc)

what if the recipe is formed not only on a multicooker, but also the frying pan clings - so it is necessary to peck it out for a day ??? moderators, who do you take an example from?

[Fancy]

Fancy, What are you about? I do not understand)

[from where]

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 put 10 hours with a large margin so that it does not go into heating.

Excuse me please, ah from where should it go to Heating? I mean, in what program do you prepare yoghurt?

Helen, smart girl! I was too smart, I thought after the end of the heating time, she would automatically set 70 °, as after the end of other programs. Now I checked, after the end of the program time, the heating just turned off. The beauty. This means that you can set any time for the night, the temperature will only decrease and will not increase. Thank you for correcting me.

The beauty.

Cheers cheers!!
And I think - and where else has she dug up the program for yogurt in Stebe? It was worth a couple of days not to look at the forum, and you have already found something new!

Then it's good that one less problem and no more need to graze the end of the program!

I was too smart

aaa Semyon Semyonich and I, just as smart, also put more so that I would not go into heating

I think yogurt should be cooked for 6-7 hours, no more. And put it in the refrigerator. Otherwise, the product will over-oxidize.

I made a continuation of the sturgeon here - deliciousness:

sturgeon hodgepodge (Steba DD1 and DD2) (Linadoc)

[vegetables]

Made in Shtebochka Meatballs a la "Stuffed Pepper"... Everything worked out great on the program vegetables at 7b, time for preparing 15 minutes.

I think yogurt should be cooked for 6-7 hours, no more. And put it in the refrigerator. Otherwise the product will oxyderate.

Sometimes yoghurt is fermented at 8 and 9 o'clock, depending on what is added as a ferment. It is necessary to look at the consistency of the product.

[Evgeniya]

Evgeniya, I'm not such a connoisseur of all kinds of leavening. But through trial and error, I came to the conclusion that everything depends on the milk itself. Now milk, even after opening, is in the refrigerator for months. Then it goes rancid. And even "live" milk does not always behave the same. I was talking about a good starting product. Six hours is enough for the milk to ferment at 38 ° C.

[Tatyana]

Tatyana, the quality of the finished product depends on milk. Sometimes, because of milk, fermentation does not even occur, the bacteria simply die, for example, when milk is taken with antibiotics.And the time of fermentation depends on the leaven, on the initial temperature of milk, water, if fermented in a bowl of water, even on the temperature of the surrounding air and atm. pressure. The fermentation time will differ with the same milk under different conditions.
And from ready-made yogurt, it doesn't matter whether purchased or homemade, and it will be ready in 2-3 hours.

[Joy]

Joy, meatballs in a plate look very appetizing

I make yoghurts, narine, symbiotic, etc. Good food firms for yoghurt write a cooking time of 6 hours for the rest of the starter cultures longer. In the headquarters, I set yogurt for 8 hours (just in case it was longer, something bridged that it would go into heating)) it was planned that at 6 am, as always, I would wake up and turn it off (6 hours in time just should be) but did not wake the little even and got yogurt where then after 7.5 hours of cooking it also became sour. In principle, I give a little, he loves everything sour, so I wonder if he becomes harmful if he has already become sour?

Love, it will not go into heating after the end of the specified time on heating, it turns off, I checked

[Love]

Love, no, not harmful. Just stuck.
And in Narine, according to the instructions, the mother's leaven must be fermented for 24 hours. I don't know how anyone has it, but I got it ready much faster. And in 24 hours there would be only one serum left.

Masha will drive us out of here right now

[Love]

Love, no, not harmful. Just stuck.
And in Narine, according to the instructions, the mother's leaven should be fermented for 24 hours. I don't know how anyone has it, but I got it ready much faster. And in 24 hours there would be only one serum left.

Masha will drive us out of here right now

Zhenya, and YOU eat IT ???
How can you, after "sturgeon hodgepodge" and "meatballs a la stuffed peppers" discuss such disgusting

Laris! Are you sho? With a banana and sugar, mmmm I'll say even more, the child cracks in its natural form! The sweet one tastes from my plate, goes to the refrigerator, opens, "Mom, give yoka!" And you - "sturgeon hodgepodge", "meatballs ..." ...
And vapsche! The season "Lose Weight by Summer" is over, the season "Lose Weight by the New Year" has begun! So quickly ferment all the yogurt!
I will go borscht from Shteba I'll drink some tea

[Evgeniya]

no, not harmful. Just stuck.
And in Narine, according to the instructions, the mother's leaven must be fermented for 24 hours. I don't know how anyone has it, but I had it ready much faster. And in 24 hours there would be only one serum left.

the quality of the finished product depends on milk. Sometimes milk does not even ferment, the bacteria simply die, for example, when milk with antibiotics

Evgeniya, I also speak about it. In the first message, the extra time simply stood and became sour, in the second case it did not ferment at all, even though it would stand for a day or two and would only become bitter.

[julia_bb]

Thank you, julia_bb They are also very tasty, and not only meatballs, but the dish itself, everything. My son does not like stuffed peppers, but he ate this dish so that it cracked behind his ears

[Joy]

Joy, thanks for the recipe, done - very tasty

[julia_bb]

Thank you, julia_bb They are also very tasty, and not only meatballs, but the dish itself, everything. My son does not like stuffed peppers, but he ate this dish so that it cracked behind his ears

Thanks for the recipe! I can't wait for the plug to already test it)))))

[Panochka]

Hello!
On occasion, and thanks to your forum, I have acquired a Steba DD1 ECO. Let me go back a bit, the September discussion on bowl compatibility.
Here's to this:

Masha, and my pressure cooker Redmond works great under pressure. I stewed meat in it, everything worked out perfectly. Maybe I wasted it? But while t-t-t, everything is fine. I was fatally unlucky with my own cups. There was one marriage in Yulmart.

Oh, so I messed something up. So this is great, otherwise I bought this cup in June-July for Lakuchina, and she is on my last legs. Well, now I will definitely buy dd2.

Panochka and Vasilica, please tell us if the RIP A4 bowls from Redmond work with the DD1 staff? Are there any complaints about cooking and working multi because of the "alien" bowl?

[Joy]

They are also very tasty, and not only meatballs, but the dish itself, everything. My son does not like stuffed peppers, but he ate this dish so that it cracked behind his ears

Joy, I have no doubt, I plan to cook on Sunday, I just like stuffed peppers, but stuffing is not very good

[Zhenechka]

Joy, thanks for the recipe, done - very tasty

To health, Zhenechka, but this is not my merit, this dish was invented by our Helen Elena Tim

And I put quince jam in Shtebe on simmering, from the beginning I brought it to a boil in frying. and then languish for 4 hours. (Quince is not enough, just cut it off + poured syrup overnight, it turned out to be an incomplete bowl) I'll see what happens?

[saika]

saika, we are waiting for the result on jam!

[saika]

saika, and if you add Zhelfix, then how will the jam work !!! We are waiting for your impressions!

Oh girls, the jam is great. quince is soft. juicy, brownish color. The main thing is not to stand near the stove and interfere, there is no foam. Closed, came everything ready. Yes, here's another thing, in the next topic of Shteba 2, Julia wrote, there is Shteba in Yulmart-discount. Found DD1 from 2500r to 3500r. with mechanical damage to the packaging, warranty until 07.2015. full set. And on Ozone Shtebu is sold without additional. bowls and the price is 4690 rubles. I'm thinking of buying demi for initial use? Or order a new one?

[saika]

saika, and if you add Zhelfix, then how will the jam work !!! We are waiting for your impressions!

I don't want jam. I have last year's quince jam with jam and walnut and pear and lemon. And then I'll add the syrup to the cottage cheese. In...

Hello to the inhabitants of this topic, take them into the ranks, literally as a few days this beauty came to me. I chose, read and ultimately could not pass by!

Before her, or rather, there is still a Lakuchina pressure cooker, but it was repaired a couple of times, the master said it would not last long, I had to look for a replacement. Her saucepan, by the way, fits very well with Stebe, as well as the O-rings, because I just recently bought them here on the forum, I am very glad that they will be useful to the new resident. But while the first disappointment, I don’t know if you were discussing here or not, I’m just reading the topic at the beginning, but the bowl is far from being "stainless steel", the first thing I did was put it on the stove, so that I knew if I could heat food right in a saucepan, because I have an induction cooker and you cannot fool it, and you cannot persuade it to turn on (((she does not "see" it, this happened in my practice only with pots of dubious production, in which food spoiled very quickly. Although the same was stated For some reason, I was very upset about this, as you, do you store food in the saucepan itself or not? or do you use it only for cooking?

[Delait]

Delait, Natasha, I always cook soups in a stainless bowl and store in it under a plastic lid. There were no problems with storage in the refrigerator, although I don't have a refrigerator - the ancient Stinol. Sometimes the unhappy soup costs more for a week, but does not turn sour.
Maybe your food was spoiled not because of the quality of the saucepan material? There are many different factors that affect the quality of finished food.

Nastya, thanks for the answer, it is true that that pan is made of bad material, it has not been in use for a long time (at first I could not figure out why everything is sour in my new pan), the stove sees the most ordinary enameled dishes. So I was immediately embarrassed by this fact that he did not see Shteba's saucepan. I want to use both bowls, without pouring back and forth.

[Delait]

Delait, I also store everything in a stainless steel bowl without any problems. And according to the composition of the bowl material, S-t will probably competently answer. Maybe he will put the quality passport here

oo, that would be great, they position the pan as for a healthy diet, like better than a non-stick one, I read about it somewhere, but I don't remember where.

Natasha, I think that the stove does not react to the bowl for two reasons: it has a concave bottom, and as I understand it, the bottom of the pan should adhere evenly to the surface of the stove; and the stainless steel does not magnetize, maybe this is also the reason.

[should not]

but the bowl turns out to be far NOT "stainless steel", the first thing I did was put it on the stove, what would I know if I could heat food right in a saucepan, because I have an induction stove and you can't fool it, and you can't persuade it to turn on ((( she does not "see" her, this happened in my practice only with pots of dubious production, in which food spoiled very quickly.

Something strange you say, sorry.

Correct ("food") stainless steel and should not recognized by induction. And in order for this to happen and in the pan you can cook, a second bottom made of cheap magnetic is glued to the bottom of a normal stainless pan or frying pan. In which it is not recommended to cook, but suitable for such purposes.

There is no induction in Shteba, so its second bottom is made of the same metal as the main bowl, so there is nothing to magnetise there and to excite eddy currents from the induction coil, too.

Hello fellow countrymen, I’m the same for their Kherson))), no, the concave bottom has nothing to do with it, on some enameled pots, in any case, which I have (very ancient from the USSR), the bottom is not quite even, the same slightly curved - she sees it , yes, it will warm - but as far as concerns, not the entire surface. On account of the fact that it is magnetised or not, I can’t say anything, I have never checked it like that.

Guys, I do not want to offend Shteba in any way, because I bought it for myself, it just alerted me, so I asked what observations on food storage.

[Natasha]

Two, induction accurately recognizes only ferromagnetic saucepans!
Yes, I went and tried to stick the magnet to the bottoms of the Teflon and stainless bowls - it doesn't stick. I checked the inner surface of the bowl - no darkening, lacunae, the top layer is not broken. If there are no visible defects, where does the influence of the pot on the food come from? I understand in enamel - a crack or in Teflon - a scratch, but it can affect. Or if the steel is bad, then it oxidizes under the influence of food, but then traces of oxidation on the walls should be visible, like? Eh, I had to learn chemistry properly at school. I'm going to read something smart from the Internet.
And by the way, Natasha, I don’t remember who and where said or where I read it (we wanted to change the induction cooker, probed the soil, looked for information on the internet), but stainless steel can be non-magnetic. So the quality of our bowls is good - and in the PMM they can easily wash and splash without rust. It's just, probably, made of non-magnetic steel, which will not affect the storage time of food in any way. And you can also reheat soups in the microwave.
But this question about a stainless steel saucepan can S-t address, he knows for sure everything.

Natasha, I am glad that we are fellow countrywomen. I think that the reason is that stainless steel does not magnet, Lena wrote about this in detail. I really like the bowl and after 10 months of use it looks like new. Good luck in mastering your new assistant.

Girls, tell me, I'm only on page 13 here, the "extinguishing - languishing" mode is not the same thing, as in Panasonic "extinguishing"? That is, you cannot put the chicken in broth for 4 hours? I wanted to put broth and now I don’t know (for some reason I thought it was the same mode). Or is it possible?

[Delait]

Delait, Natasha, stainless steel, high quality, does not magnet at all.
Induction pans should have a magnetic bottom, all old doused or enameled pans made in the USSR are great for induction cookers.
And high-quality stainless steel dishes have a special insert at the bottom of the pan or frying pan due to it and work.
Stebe has a high-quality stainless steel bowl, and is called ECO because "eternal" has no dusting. It means that there is nothing to spoil, there is nothing to peel off.
Cook, store and do not hesitate.

[Delait]

Delait, languor is not extinguishing. And you can extinguish at a pressure of 0.3

[Natasha]

Natasha, Shteba I have the first cartoon, so I can not compare with the parameters of other multicooker. But, according to experienced people, it differs considerably from simple multicooker without a pressure set function.

And as for the broth, our Shteba is also a pressure cooker, so I take the chicken, vegetables, water to cover the chicken, put it on "Meat" for 30 minutes, 0.7 pressure. Well, after cooking I give it to sweat on the "Heating" from 5 minutes to an hour (depending on my employment) and the broth is delicious. Not always, however, shady. For a clear broth, the chicken must first be lightly fried.
By the way, are you sure you have Staff DD1? There is a newer model DD2, they are programmatically different. And we have a Temka about the second Shtebochka.
here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0

For a clear broth, the chicken must first be lightly fried.

The chicken (meat) is fried so that there is no foam. When frying, the protein curls up and there is no foam.
And for a transparent broth, the meat must be defrosted completely.
When I need broth, I take thawed meat, pour cold water, add herbs and spices, and cook on the Soup program (standard mode). After the pressure has equalized, I open the lid, salt and let it brew on heating for two hours. And then I filter the broth and keep it in the refrigerator.