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

[Delait]

Delait, Probably you get grains in milk jelly? It's milk porridge.
And I do it on water and I don't need water jelly, I need crumbly.
I like this milk jelly with grains a little "by the tooth"

Tatyan, probably, it turns out delicious jelly, milk changes color as it becomes baked. Even I, not a fan of milk porridge, sometimes eat a couple of spoons, put them on a plate)))

[Delait]

Delait, I see, Natasha. We are about different cereals
I love on the water, and my pets are on milk. Therefore, I cook in water, I put it off for myself. And then I add the baked milk and heat it for 10-15 minutes. Everyone is happy)))

[GTI Tatiana]

GTI Tatiana, Tanya thanks for the information on oats, I also love it on the water as a side dish, but so far I haven’t been able to cook normally the first time, I haven’t caught the proportions. Can you issue it with a separate recipe so that it doesn't get lost?

[Vei]

Vei, Good)

Girls, I have a question. Carcass chicken necks with onions, carrots in sour cream sauce. I add water, the sauce is not very thick.
The last couple of times the bottom burned, and it burned so well. What to do to avoid burning?

on which program?

[GTI Tatiana]

GTI Tatiana, on meat.

[Katerina]

Katerina, and how much time? How much water?
I also stew white meat, but first I fry it with onions for frying (10-15) minutes, and then I add the frozen beans and cream / sour cream with water and the carcass for 0.7 bars for 20 minutes. nothing burns. but here the question already arises: how much water do we add? the last time I overdid it a bit (it looked more like a thick soup), and the last time it was just right for the meat to be very juicy and soft. but in any case, part of the sauce is not consumed, because there is really a lot of it.

[Musenovna]

Musenovna, Katerina, and in what form do you cook? In stainless steel? If so, add more water. Or reduce the cooking time, but when the main program switches to "Heating", do not release the pressure immediately, let it sweat for about 10 minutes (ie, compensate for the reduced cooking time).
As long as Shtebochka has lived with me, nothing has ever burnt, except perhaps a cupcake.

Another way out: try stewing meat and vegetables in a non-stick bowl. But there should also be enough liquid.

I do it in stainless steel. First fry the onions and carrots, then the necks there, I also fry a little. I add water by eye, but not less than one copper glass, or even more, add sour cream and set the meat to 0.7 for 17 minutes. The sauce turns out a lot.
By the way, the beans were also burnt last time.

[Katerina]

Katerina, it can burn when the sauce is thick.

[Katerina]

Katerina, I added about 250g sour cream to one chicken breast + a whole packet of beans and the same amount of water - that's a lot. Last time I added 10% cream - about 2/3 of a 0.5 liter package.
I also do in stainless steel. and be sure to stir after adding liquid, because after frying the chicken sticks to the bottom.

I think it's better to stew on the Soup program. And the Meat program probably involves stewing first, and then frying. And flour, sour cream and other additives that thicken from the fact that it takes longer to cook begin to stick and then burn.
The standard Meat 0.7 program is designed for half a kilo of meat. You put in a piece of meat, and the sauces start to burn.

add sour cream and put meat on 0.7 for 17 minutes. The sauce turns out a lot.
By the way, the beans were also burnt last time.

Is sour cream good? It happens with a thickener. with starch. And milk protein can burn.It may be better to add sour cream later and leave it on heating for a short time or languishing. Sour cream sauce flakes when covered. The heavy part sits on the bottom and burns.

Katerina, I advise you to add more water or broth when stewing. And there is an option that if it turned out too liquid, evaporate the liquid after the main program by removing the lid, while frying, constantly stirring and controlling the process. It’s better than spoiling a delicious stew with a fire.

Thanks to everyone for the advice, I'll try.

Girls! If possible: width-height-depth (external dimensions). I'm sorry, I'm not aesthetically pleasing. I'm thinking of putting a Kenwood 707 next to the slow cooker, will they be like twin cubes, or different heights?
And also: Do ​​DD 1 differ from DD2 only in the presence of ceramic pots? (are they really needed)

And one more thing: do I need the shte's multicooker, if there is another one where you can set the temperature for sous vide? In general, dissuade or, conversely, persuade to buy. I am choosing a present for the new year, I am urged on with a decision.

Help me decide !!!
Thank you in advance.

25 the height of the multicooker itself, with a handle up to 31. Itself is square, 28 * 28.

And one more thing: do I need a multicooker shteba, if there is another, where you can set the temperature for sous vide?

Lenochka, Shteba is not a sou-vidnitsa, but, first of all, a high-quality, convenient pressure cooker with a good eco-friendly bowl. If you don't have a pressure cooker in your arsenal, and your family loves meat dishes, jellied meat, soups, dishes with legumes, then Shteba is definitely needed. You will discover a lot of new and interesting things with this device.

and I also really like the compotes in Shteba, I don’t know WHAT does she do with frozen fruit? And in Shtebe, it just flies away and the fruit goes very little. (although I have two freezers with her, I don’t know what to do with it))))

girls, help out with advice! I want to make a turkey with prunes - if you put the stew at 70 degrees - will it cook? in what time? well, is it worth frying beforehand? I usually do everything in a pressure cooker

I would fry with a lid "sideways" not a lot, and then simmer for 88 * hours 2-3. It depends on which piece.

[Tatyana]

Tatyana, Thank you so much! I have two medium steaks

[Natasha]

Natasha, At 70 * they cook SuVid for a long time.
And if, then 70 * is not enough. The poultry is ready when there is 85 * -90 * inside the piece. You can fry and if the steaks are not very thick, then steam them for an hour on stewing 88 *.

[Tatyana]

Tatyana, yeah, I already realized that I was wrong with the temperature - I will put a maximum of 88 and cut the pieces so that they are smaller - they will be fried better and in terms of volume it will turn out more thanks again for the efficiency

When I’m afraid that something will burn when I “put out” something, I just put the pressure 0.3 and slightly increase the time.

I tell you: I cooked squid today in Shtebochka !!!
Squids are the most common unpeeled pink
I bought 1 kg, rinsed it and poured 800 ml of water. I put on the Fish for 1 minute and opened it 6 after the end of the program, that is, forcibly deflated. I put it straight into cold water. The result is soft, delicious squids. Moreover, almost all of the skin peeled off itself, only cleaned the inside and slightly washed it.

[Mar_k]

Mar_k, Marina, what was the temperature after the end of the program? And what, when did they start to release pressure?
A very good idea! Moreover, now for the New Year it will be necessary to make some salad!
Thank you for the experiment!

So my husband presented me this pressure cooker-multicooker, he had been picking up to it for a long time, bought it at a share and handed it over. Before that, I used Panas for 5 years and did not know grief, but the silicone gasket on the lid also darkened there, and foreign odors appeared. Now I'm getting used to this unit.
I'm sitting studying this thread, and questions have already appeared.
The first thing I cooked was pea soup, cat. in the cartoon I got a problem - either the peas did not turn into mashed potatoes, then the meat was not boiled. And the stewing time is 2.5 hours.At first glance and taste everything is ok, but here's the question.
The instructions say that the vapor is released within 3 minutes. After the end of the "Soup" program, I switched to heating, waited for 10 minutes, the steam did not come down. Then she turned off the "Heating", thought that the steam goes down if you turn it off, waited 3 minutes, again no effect. Steam was released manually, and it came out quite actively, splashing the surrounding objects. Is it really necessary to do this every time, or do I have some kind of marriage?
In the cartoon, I just came home with the child, turned off the heating, opened the lid, poured soup for him and while he was washing his hands, the soup cooled down in a plate. You can't do that here, will I stand there and blow off steam manually every time?
There is nothing in the instructions on this topic ...

Help, pliz, I honestly tried to reread the topic, but there are a lot of pages here, and in my opinion this question was not touched upon.

The rate of decrease in temperature, and, accordingly, pressure directly depends on the amount of content. The more, the longer. If you need to open the lid faster, then: 1) wait a few minutes anyway (ideally, when t * falls below 100 *, it opens almost without splashing); 2) put a cloth-napkin on the valve so that it sizzles and splashes into it.
Do not forget, Shteba is a pressure cooker and working with it is a little different from just a multicooker.

[tatyana_sh]

tatyana_sh... And I have never forcibly played off. I just cook a little early and while I'm doing things, the pressure drops by itself and the valve goes down.
marinastom, Marina is right, the time depends on the amount of content. I never even noticed how much has passed.
And the steam does not go actively in the pressure cooker, everything is quiet and somehow not noticeable.

[tatyana_sh]

tatyana_sh, no one will tell you exactly the exact time, but expect to wait 15 minutes after the end of the program. I concluded for myself that it is better not to bleed: firstly, the temperature inside is more than 100 degrees, which means the dish is boiling (especially liquid or milk) - when bleeding, the lid and the valve itself will splash in the first place. secondly, during this time the dish reaches and sometimes it is these 15 minutes that greatly change the taste of the dish (in our family, my husband likes buckwheat more after these 15 minutes and he asks not to bleed off the steam).

In the cartoon, I just came home with the child, turned off the heating, opened the lid, poured

Well, so with this SK. Come home, open .....
Don't rush to open a full SC. Even when the 90 * display is still boiling in the pan. You will orient yourself by cooking time and you will be happy)))

Now I'm getting used to this unit.

Steba, I also have a second multicooker, and after the first meeting, her behavior seemed strange to me. Well, not that she is! It is special Therefore, do not rush to draw conclusions and just cook, then you will get used to it and everything will fall into place.
Honestly, the soup in a slow cooker never turned out tasty for me.But I coped with this problem with a staff) And also, it seems to me, she cooks meat and broth superbly *)

By the way, today for lunch we tasted pea soup with a child, in my cartoon it turns out to be more tasteless, so I'm starting to love her on the sly

[mur_myau]

mur_myau, the most important difference between dd1 and dd2 in temperature mode, dd2 has more options. The temperature is higher, as in the baking program in other cartoons. The pots won't hurt. I have dd1, if I chose now, I would have taken dd2 - without thinking !!!!

[Delait]

Delait, Natasha, but write, please, how you cook the compote (how much sugar, water, fruit and what mode and time) I still have the stem in the package and I want to start getting to know the compote.

[MaBa]

MaBa, I also often make compotes) though mostly from dried fruits or apples
Sugar is usually 2/3 or 3/4 of a multi-cup. I tried whole, it's too sweet for me))
Water up to 2.5-3 liters. Raisins, apples by eye, to be honest, how many will be at hand) close the bottom and okay *)
Program Soup 0.7 set for 1-2 minutes and let it brew on heating for 20-30 minutes.
The recipe book recommends 5 minutes - I tried it, everything boiled down to trash ...
And yet, while the valve rises, I usually wait a long time, because I fill it with cold water (for the first time I walked around it in circles and worried why the countdown does not start for so long and even steam does not go)

[tan9va]

tan9va, Tanya, is the compote different from the one cooked in a saucepan? A lot of apples were dried this year. I cook in a saucepan.

[tan9va]

tan9va, Tanya, thanks I will try ...

[Seven-year plan]

Seven-year plan, I do not know what the temperature was after the end of the regime, since I was not standing next to it, but when I came up to relieve the pressure, then 103 gr. I poured them so that they were slightly covered with water and that's it. I prepared the salad by analogy with crab sticks - very tasty! The squids were very soft!

Delait, Natasha, please write how you cook the compote (how much sugar, water, fruit and what mode and time) I still have the stem in the package and I want to start getting to know the compote.

Natasha, I pour the freeze from the freezer. About 1 m. A glass of cherries, 1 m. A glass of currants or plums (by eye, I write approximate proportions) I pour water under the very top mark, sometimes even a little more, about 200 g of sugar for this displacement box, my people like what would be sweet with sourness. I set the soup mode for 4 minutes, I don’t relieve the pressure, if I don’t need to cook anything else in it, I can turn on the languor for 5 hours, but this is already self-indulgence (as it seems to me), but I do this sometimes.

tan9va, Tanya, is the compote different from the one cooked in a saucepan? A lot of apples were dried this year. I cook in a saucepan.

It is also different how I always cooked in a saucepan in the Summer, but then there was no Shteba, I will definitely not cook compote in the pan anymore. The difference is palpable.

Thank you Natasha

[Mar_k]

Mar_k,
Marish, did you initially fill the squid with boiling water or cold water (I'm talking about 800ml)?

[Antonovka]

Antonovka, I thawed them and filled them with cold water. I didn’t do anything with them beforehand (didn’t wash, didn’t clean).

[Mar_k]

Mar_k,
Thank you, friend))) For what I did not clean, I immediately noticed - I hate and do not know how to clean them))

[Mar_k]

Mar_k, Marina, thanks for your answer !! And Shteba didn't spit when the pressure was released?
I just haven't forcibly let it down yet. And you still had 103 gr.

[kirch]

kirch, Lyudmila. We also had apples at the dacha this year, and I dried several boxes of them. Now I cook compote only from them! It turns out very tasty! And most importantly, no hassle, threw it and forgot!
And also here Manna recently exhibited compote from dried apples with star anise !!! It is something!!! For those, of course, who love the smell of star anise. I am one of those. Now that's the only way I cook!