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

Nastya, I definitely have DD1, because there is almost no DD2 in Ukraine, only today they told me where to buy, but I already took this one, just a couple of days.

Girls, in Panas I often throw in a piece of frozen chicken, onions, carrots and put them on stewing for 3 hours. The broth is transparent and all the foam settles. , just that I have a small 2.5 l. So I thought that this is the same mode. That would cook more.

Natasha, I always throw frozen goulash for a delayed start in the morning. Meat mode, 30 minutes, pressure 0.7. In the evening I come home from work for ready-made meat. This, of course, is not about broth, but just like that, for information. And I cook the broth for 30 minutes for 0.7 without preliminary stewing. Then I remove the foam from the walls and that's it.

I wonder what kind of chicken meat you get in 30 minutes ?!
I never cooked or stewed more than 20. During this time I can eat bones, cartilage like jelly.

[Katerina]

Katerina, so I also put chicken in a slow cooker for 30 minutes. And in Shteba generally for 1 minute, if soup or broth.

I wonder what kind of chicken meat you get in 30 minutes ?!

FROZEN meat becomes delicious after 30 minutes. After all, it was about freezing, and not about a paired piece.
Girls, I'm not even against a raw meat diet, and just told how I do it.
P.S. I am a very lazy person, and I spend 30 minutes on soup and meat by default. That's where the time comes from. The casket was just opening

And in Shteba generally for 1 minute, if soup or broth.

Zhenya, do you cook the broth for 1 minute?
I love a real rich broth, and in a minute it will have time to boil and cook for a minute. This is not broth, but boiled chicken.

[cool down on your own]

Here you argue without the main criterion - determining who opens the pan when.)) If you give cool down on your own, then a minute is probably enough for a full saucepan - yesterday I put pea soup for 10 minutes, only rags were left from the chicken instead of meat. And if you open it right away, then of course the time should be reasonable.

And also we probably take it for granted that all chickens are the same, but this is not so.
Loose broilers are now sold in stores almost everywhere. But there are also soup chickens, and some raise their own.
Eh, there was a time, my grandmother took chickens from the poultry farm. (My grandmother adores them, says that they smell like a village one. But it was in the Tver region, and this poultry farm seemed to be closed ...). You can find these on the market. I call these birds "running" - they are blue and ugly in color, their legs are muscular like those of ostriches, there is not meat on the legs, but solid muscles - if you cook or fry a little, do not chew. But the flavor of the chicken is real! The soup is awesome! But they also had to cook in a simple saucepan for two or three hours and all 30 minutes in a pressure cooker.

Yes, and we also do not specify where the broth chicken goes later. Mine, for example, is often blended into a homogeneous puree soup, because you can't force boiled chicken at my house, and it's not very good either. Unless it is pulled out, and then into hot sandwiches, sandwiches, pizza ... That's why I put the broth for 30 minutes.

I call these birds "running"

Anastasia, I also respect such chickens, only I call them "hounds" The aroma of the broth from such a bird is an order of magnitude higher when compared with a store broiler. Well, and, accordingly, I cook such a chicken for 30 minutes, and sometimes all 40.

[Marusya]

Marusya, .
From these chickens, a luxurious jellied meat is obtained, only it must be cooked even longer. And when you take apart a boiled carcass, the meat sticks to your hands - natural gelling properties appear. Loose broilers don't stick like that.

Yesterday I fried chicken thighs, filled it with liquid cream and put the chicken (drawn) on the mode for 10 minutes. the pressure was gaining 3 min. , as well as dropped. What can I say, the chicken is ready, the meat is very soft and tender. I didn't do that in my old pressure cooker (I don't even know why, but I didn't try to cook meat in 10 minutes)))). then doused with soy sauce, the older child ate, he is the most pretentious in food))).

Girls, and you write to equalize the pressure. What is it like? waiting up to 100 gr. until she throws it off and bleeds manually?

[Natasha]

Natasha! Congratulations on your lucky chicken! It's just great that the senior appreciated the tasty treat.
I don't usually look at the temperature, although I should
And with pressure, it all depends on the specific case and the products inside.
Sometimes it is not advisable to process food for a long time, therefore, if you wait until Shteba herself drops the temperature to 100 grams (this, by the way, does not mean that the pressure will fold off by itself), all the food inside can turn into porridge (Basically, it used to immediately bleed off the pressure during cooking tender vegetables, but now, so as not to burn with steam, the time for equalizing the pressure plus the cooking time (for example, 1 min. 0.7 + 3 min. for equalizing the pressure)). I wait a few minutes (no more than 2-5, sometimes during this time the temperature still does not have time to go below 100 g) after the program has switched from the preset mode to "heating" and yes, I bleed it manually, very carefully, under a towel, moving the valve with a spatula.
But sometimes, when a full saucepan of something liquid is being cooked, I wait until the temperature drops below 100 grams, since broth and milk may sprinkle in hurrying people through the valve.

Girls, and you write to equalize the pressure. What is it like? waiting up to 100 gr. until she throws it off and bleeds manually?

Natasha, when the pressure is released spontaneously, the valve drops, the lid is unlocked and you can open the pan.
If the pan is full or with milk, then with a forced discharge, the liquid can go through the valves with steam. You need to be very careful with this action. And it is better to wait at least 90 *, and then cover it with a towel or even a black valve, pry it with something, raise it slowly and release the pressure.
I rarely do this. Always let the pressure equalize on its own.

And also we probably take it for granted that all chickens are the same, but this is not so.

This is for sure And the voltage in the network is also different.
Therefore, all good advice must be adapted for yourself.

Zhenya, do you cook the broth for 1 minute?
I love a real rich broth, and in a minute it will have time to boil and cook for a minute. This is not broth, but boiled chicken.

Tanya, yes. And I let the pressure go down on its own. Or I descend at 90-95 degrees. So it doesn't actually cook for 1 minute. And I do not like the chicken to be boiled into the trash.

I was cooking rice here the other day. I also put it on for 1 minute, the pressure itself went down. The rice is cooked!

[Rick]

Rick, great, Zhen. So I say that each hostess adapts the technique for herself
And we have different tastes, but Stebochka is one)

Yes, it is) You just still have to wait a while, even if you forcibly relieve the pressure. So I set the minimum time to complete the program.

Zhenya, I will now consult you on sprint cooking. This is a very relevant topic in our family.

I will also make my own contribution to the broth case)
I usually put 0.7 for 25 minutes, it turns out a delicious broth.

After all, everyone has their own concept of broth. Many consider broth to be the water in which meat was cooked. If you cook meat (chicken), then it is placed in boiling water and not overcooked. And for the broth, you need to put the meat in cold water and cook thoroughly so that the broth is rich and strong.

In Shtebe, even with my method of cooking, the broth is richer than on the stove and with a long cooking. Even my husband noted it. Moreover, while the pressure is released, the cooking process is still in progress. So, in fact, the broth is cooked for about an hour or 40 minutes. And I don't cook on the stove longer.

At 90 * in a saucepan, Shteba is still boiling.
My friend cooks chicken soup on the stove for about 20 minutes. It boiled, removed the foam, left everything in the pan, it will boil a little more and the soup is ready.

can be more? I want the same so!

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

and choose any program? the main thing is 0.3 and where is the valve? and even on the languishing mode, something can be cooked, I mean - put it raw and it will cook even after 8 hours, or only the dish should be ready and we languish it?

Good evening to all owners! I have a question for you: during operation, I found out such a problem - porridge at 0.3 does not work (((I tried to bake it several times, everything remained raw. Then I decided to test it on millet porridge, the cereal floated in milk. It works, damn it !!! It's impossible to exchange (I ordered it in Ukraine, I live in Crimea), and I don’t want to, I’m used to it. Advise, what program can you replace baking? Okay with porridge, we are not fans, but bake something fast ??? something like that.....

[zairo4ka]

zairo4ka, try any other mode with a pressure of 0.3
For example soup.

[Zaire]

Zaire, according to my observations, the closest mode to Porridge 0.3 is FISH 0.3.

Girls, tell me, my husband loves oyster mushrooms fried with onions, I often make them, sometimes I fry and freeze mushrooms, so that it would be faster. Yesterday I put mushrooms (just frozen, they were stewed a little) + onions (it was a little stewed), I would fry in a frying pan, I don’t know why I put vegetables for 5 minutes, then I switched to heating, and stood for about 2 hours, my husband did not really like , they turned out completely different, on what program to try to achieve such taste as from a frying pan, but without interfering And my presence ??

[Natasha]

Natasha, only fried mushrooms can taste like fried mushrooms. So we need the "Roasting" program and your presence

Zhenya, well, you really want to - without me !!!))))

Natasha, well, I understand

I, too, strive for speed, I would still cut vegetables and peel someone for me, otherwise my kids don't want to let their mother go to the kitchen

Girls, who can give you pumpkin recipes? It's just the season.

[Evgeniya]

still would cut vegetables and peel who for me

Evgeniya, What's the problem? You can buy all vegetables, chopped and frozen.

[this one]

I cooked yesterday this one porridge. I liked it very much. I was the only one doing in DD2, so I set it on Slowing 97 *, 60 minutes.

hello girls. Help me find a link or a recipe for cream cheese - I cooked the recipe in the headquarters on the forum and did not save it - now I can not remember. CHEESE was green.

[GOT]

GOT, look in recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=532.0

Girls, I want to cook cabbage soup on languor, how many hours should I put? The broth is ready, thank you in advance ..

I cooked recently. I kept it on languor for about 4 hours, but before that I boiled it for 5 minutes on vegetables. The broth and meat were cooked in advance

Thank you, I will add a little time, I don’t want to cook on vegetables, I want to try it on languishing, the meat and broth are ready, so we’ll wait for what happens.

Girls, hello! maybe someone will be interested. made this meat in Shtebe
Japanese style pork with vegetables


I roasted the pork for 15 minutes (I had about 800gr), then I added vegetables for 3 minutes on the basic "Vegetables". Oddly enough, it turned out well (I slowed down the meat for a longer time to cook), only the ginger is harsh - you can go straight to Roasting it. Or after Roasting the meat for 5 minutes, then Vegetables for 2-3 minutes. I left the Simmer for 2 hours, so the pepper fell apart, and the beans turned out very well.

[Natasha]

Natasha, it was necessary to do everything on roasting. This dish and others like it are cooked in a wok.

[Tatyana]

Tatyana! eh, the head is two ears, but I think "delicious, but something is missing" thanks!

[Natasha]

Natasha, and even better in a steel bowl, because it has a higher temperature at the bottom.

I cooked beef stroganoff today. I took as a basis 🔗] (if third-party is not allowed here, I will delete it).
Instead of sour cream, I put yogurt, and a little more, removed the tomato paste and added mushrooms. The meat was fried in a skillet, the sauce was in a bowl, and then put on simmering for 2 hours. it turned out great.

[StereoLiz]

StereoLiz, Liza, you cannot give active links. I fixed.

And today I cooked such a chickpea https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=356820.0, my husband liked it very much, but I didn’t understand why it took about 15 minutes for the pressure to take up, and then the valve rose, but the countdown did not start right away, in my old pressure cooker the time started counting right away, and then after about 3 minutes, probably. This is normal?

[Delait]

Delait, Yes, it is normal. She was picking up the right temperature.

Girls, maybe someone needs it from Ukraine, here on the forum there is a joint venture with O-rings, they fit perfectly and the price is ridiculous, today I cooked soup and the smell remained on the ring, I decided to put a new one (although I bought it for Lakuchina) it was perfect., The compote was cooked odorless!

And tell me, if you put the vegetable soup, will the potatoes boil? on languishing for 12 hours to prepare or not? I want to lay it in the evening and just open it for dinner, who tried it?

Cooked, I simmered cabbage soup with sauerkraut, 6 hours were enough

Cooked, I simmered cabbage soup with sauerkraut, 6 hours were enough

And what did you put in the cabbage soup? I just never cooked, I would like a recipe