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

[Svetlana]

Svetlana,

It cools down, at night I mix it with activism, and pour yogurt makers and small radishes into jars.

And also deliciously good sour cream to ferment)))

Fermented baked milk with sour cream is generally a classic of the genre)))
Mom always did that.

My hands are in the wrong place, I guess. If you ferment with sour cream in a common bowl, it works well, and if in small jars in a yogurt maker - every other time. No matter how I stir, it is still uneven, probably it turns out. And the activity is quite liquid, it is easier.

Everything worked out. Infused in the refrigerator. a very good way.

My hands are in the wrong place, I guess. If you ferment with sour cream in a common bowl, it works well, and if in small jars in a yogurt maker - every other time. No matter how I stir, it is still uneven, probably it turns out. And the activity is quite liquid, it is easier with it.

You can stir in a common bowl with a whisk-mixer, it turns out evenly. And then pour into jars-pots.

So you can pour a little milk into a sterile container and stir sour cream with this milk until it is liquid, and then mix everything into a common container. There were no punctures.

Or maybe the bottom of your yogurt maker heats unevenly, because some jars ferment a little slower than all the others. I did it with the electric yogurt maker. Then I got used to it.

Maybe it's the yogurt maker. I have the most simple Ariete. It is still overheating, the cardboard is at the bottom.
Yes, some of them are fermented, some are not. I whisk with a whisk - it doesn't help.

[Svetlana]

Svetlana, then it's better in the oven with the light on.
And you do it at Shteba. She always has excellent yogurt. There are just more jars included in the oven)))

Virgo, isn't Shteba's "porridge" program sensory? I only have experience with Panas. The manual says - 10 min by 0.3. I want to cook brown rice - how many mines should I put?

Shteba does not seem to have any sensory ones, she saved it to herself in a notebook in the subject they wrote like that. I don't remember who gave it:
Here are the proportions for porridge)
Buckwheat 1: 2.5
Rice 1: 4
Millet 1: 4
Hercules 1: 3
Corn 1: 6
pearl barley 1/2 cook porridge 1, h 30

pearl barley 1/2 cook porridge 1, h 30

10 minutes is written in the manual. Tanyulya cooks pilaf for 7.

Well, I have not tried it yet, I shared what I have., reading this topic and making notes, try 7 minutes, I will wait for the report.

Well, I have not tried it yet, I shared what I have., reading this topic and making notes, try 7 minutes, I will wait for the report.

The day after tomorrow now, tomorrow for a day.

Brown rice takes longer to cook.

Shteba does not seem to have any sensory ones, she saved it to herself in a notebook in the subject they wrote like that. I don't remember who gave it:
Here are the proportions for porridge)
Buckwheat 1: 2.5
Rice 1: 4
Millet 1: 4
Hercules 1: 3
Corn 1: 6
pearl barley 1/2 cook porridge 1, h 30

Buckwheat 1: 2
Rice 1: 5
Millet 1: 5

Virgo, isn't Shteba's "porridge" program sensory? I only have experience with Panas. The manual says - 10 min by 0.3. I want to cook brown rice - how many mines should I put?

Brown is whole grain?
The proportions are 1: 2 and the time is 13.14 minutes. It takes longer to cook.
And white is faster and proportions 1: 1.3

Brown is whole grain?
The proportions are 1: 2 and the time is 13.14 minutes. It takes longer to cook.

Whole brown rice.
13-14 minutes is it at 03b? I think a little time

0.7.
Why cook rice for 0.3?
Uelnograin must be cooked at high pressure.

[Anna]

Anna asks about pressure 03.

So I say, do not boil brown by 0.3.
It is necessary to cook at 0.7)))
I cook any rice at 0.7.

[Delait]

I support))) I also cook all the cereals for a side dish only for 07.
Delait, Natasha, this is probably the proportion of milk porridge you have.

I cook round-grain on Kasha pressure 0.7 7 minutes and the proportions are still 1/1 if there is a little more water, I don't really like it

Tatiana, thank you, now I'll add it to my notebook, otherwise sometimes I have to sentence, there is little experience in porridge, so I wrote it out, it would be great to fix such basic ones somewhere. Cooking ratio and time.

[Natasha]

Natasha,
Basics of use, questions and cooking times in the Steba DD1 ECO pressure cooker
In this thread Maria wrote about it.

If I could find it, I would have to go through so many pages!

it would be great to fix such basic ones somewhere.

This is probably how it will be more convenient to find

Natasha,
Basics of use, questions and cooking times in the Steba DD1 ECO pressure cooker
In this thread, Maria wrote about it.

[Biryusinka]

Biryusinka, Thank you so much. Lina taught me to insert links, but I forgot everything.

[Anna]

Anna I cook brown rice on the Porridge program 07 x 15 min + pressure release for 10-15 minutes. For my own reasons (only for myself) I cook without salt and oil. 1: 2 (room water T *).

This is how it turns out

Thank you girls. I soaked it in kefir overnight, washed it in the morning and put it on the porridge 0.7 for 10 minutes (about 0.3 - this is in Tanyulin's recipe for pilaf in Shteba - a typo, apparently). The steam did not drain when the lid was unlocked - there was a lot of water in the bowl. I had no time (maybe it would have been absorbed in sweat), I put it on for another 5 minutes, but, apparently, 3 would be enough. It turned out fine.

[Anya,]

Anya, I cooked pilaf for 0.3 and 0.7, there is no difference to taste, I do not forcibly release the pressure by 0.3 in time.

[Anya,]

Anya, I cooked pilaf for 0.3 and 0.7, there is no difference to taste, I do not forcibly release the pressure by 0.3 in time.

Is there a difference in time? I'm just starting to use it, so such questions

I tried pilaf at 0.3 time 15 minutes, 13.10 ... then decided for 0.7 -10 minutes 9, 8 ... in the end I stopped at 0.7 -7 minutes
if you keep the exact proportions of cereal / water, perfectly done. But as a rule, by 0.7 I bleed off steam forcibly.
there is no difference in taste ... well, this is for me personally.

It also seems to me that for rice it is better to relieve pressure forcibly. I saw it on Moulinex. If you overexpose it, it becomes crusty from below, but if you immediately bleed and mix, then everything is fine.

I soaked it in kefir overnight, washed it in the morning

This is the first time I hear about such a method. And what does steeping in kefir give rice?

This is the first time I hear about such a method. And what does steeping in kefir give rice?

Galya, I don’t know about rice, but mentally soak the pearl barley in kefir. The taste becomes completely different

pearl barley 1/2 cook porridge 1, h 30

Tell me, does barley really take so long to cook?
I want to cook today.

Tell me, does barley really take so long to cook?

Barley is ready on Vegetables or Porridge 0.7 in 20 minutes. I still made the barley soaked beforehand for 15 minutes, but then it cooled down for another 40 minutes, since I was busy. During this time she was completely ready.

Barley is ready on Kasha 0.7 in 20 minutes

I put it on for 16 minutes. So I need to add another 4 minutes. ?

I just squeaked.

No, just leave it unopened until it drops below 90 * C. Everything will be fine.

That's it, I went and added 4 minutes.

No, just leave it unopened until it drops below 90 * C. Everything will be fine.

Thanks for the tips!

Anyway, open only when it unlocks itself. Checked, everything works out great in 20 minutes.

This is the first time I hear about such a method. And what does steeping in kefir give rice?

This I decided to experiment after barley. There was no way I could cope with brown rice: in Panas I remained undercooked on the pilaf, and in the slow cooked overnight into a mess.And in this version, the taste suited me.

but mentally soak the pearl barley in kefir. The taste becomes completely different

Thank you, I will definitely try this method.

Tell me, does barley really take so long to cook?
I want to cook today.

Barley can be prepared in different ways. Like other cereals.
1 hour 30 minutes is one of the options. The effect of languor is obtained. Barley does not need to be soaked. And the proportions are 1: 2.
You can cook it quickly and it will cook too.
And soaked in kefir, they say delicious. Need to try. There are many options.
How buckwheat is cooked in 1 minute at Shteba. And someone and torments for hours.
A matter of taste.

Whole grains of oats (oatmeal) without presoaking take just as long.
If you cook for a side dish, then 1: 2 (on water) for at least an hour. On the program KASH 07. And preferably 1 hour 10 minutes. Then the water is completely absorbed and the cereal is crumbly.
Then it can be darkened a little with milk, or added to soup, or used as a side dish.
By the way, it can replace barley in some soups (cabbage soup, mushroom, pickle ...)
.
P.S. I'm talking about dry cereals, without pre-soaking.

[Tatyana]

Tatyana, and where do you buy such a beast? Is it not crushed and peeled from lush rations? Or what?

Whole grain oats (oatmeal)

[Tatyana]

Tatyana, and where do you buy such a beast? Is it not crushed and peeled from lush rations? Or what?

In St. Petersburg I buy in Narodnoye - Kosygin, 21.

I buy at Crossroads.

Mine are very fond of this cereal, namely whole oats, it is in the markets. It is considered even healthier than rolled oatmeal.

I cook it like a multi-glass of cereal + 2 tbsp. milk + a glass of water, salt, sugar, porridge mode for 22 minutes. I don’t relieve the pressure, this is exactly the condition, as mine is like, it’s not boiled into the trash, if you like a softer one, then you can min 30, my son eats it every morning. Yesterday I didn't buy whole cereal, it was only crimped, so in 22 minutes it turned into ordinary oatmeal, you need to put less. Here a lot depends on what kind of oatmeal they like, they don't eat my usual oatmeal in any, but this one with pleasure.

[Natasha]

Natasha, dry oats are cooked for 22 minutes?
I cook in water, without salt and sugar. So for 22 minutes (I tried 20 minutes, 30 minutes) the cereal remained raw and swam in the water.
Maybe salt-sugar softens it? But definitely not milk.

Yes, it is dry oats, to this proportion I add 2 tbsp. tablespoons of sugar and a pinch of salt. 22 minutes and the pressure evens itself out, maybe there’s a secret that I’m not forced to open it? By the way, I tried it at first for 20 minutes, it was solid, then I added 2 minutes, it turned out well, well, try 25 minutes. (Oh, I saw that I tried it), I don't even know why. And the volume of 1 glass was the same?

Today I reduced the time for rolled oats, the porridge mode is 10 minutes. the pressure was forcibly released. It turned out nothing, but you can probably set for 7-8 minutes and not release the pressure forcibly, soft enough.