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

Thank you! Wasn't there an additional ring in the kit?
Of course, I was very surprised when I found out during inspection in the transport company that my Shtebka with a watch, an extra ring and a lid. I didn't even count on it. And here is such a nice bonus. And the main thing is that the husband is happy. He walks around, admires.
I'll go get the chicken tomorrow. I will torment her on languor.

Olya, so you probably have a DD2 model. This is very lucky. I bought exactly a year ago and was very unpleasantly surprised that not all the regimes in the Ukrainian versions work, I wanted to return it back, but I decided to leave it and I do not regret it. So a normal model has already been delivered to us. Delicious dishes for you

Well no. I have DD1. Just with adjustable heating, and not the stripped-down version that was previously supplied to us.
I just wanted to ask. Since it did not fit into the place allotted to it, it turned out that the edge where the display is located hangs slightly over the radiator grill (my window sill goes into the tabletop and in the middle of the radiator grill). Is this not harmful to the device?

Just a regulated heater, not a stripped-down version,

Attention, question. Is this only with Ukrainian supplies of this MB?
How realistic is it to buy such a MB in Russia? Who knows?
I'm going to take on ozone or for maximum comfort, what if I buy something wrong?
Of particular interest is the function of controlled heating on heating and an analogue of a multi-cook - is it possible?

[mur_myau]

mur_myau, bought quite recently, the complete set (watch, additional ring, lid for a saucepan and a steel steamer) with all functions ... It was cut down only in Germany and Ukraine.

[Ofeliya]

Ofeliya,
Congratulations on the new thing!
I would cover the radiator with something.

[NatalyMur]

NatalyMur,
That is, the heating is regulated by degrees and the pressure too? And really make baked goods and sous vid?
It’s so good that I didn’t hurry up and didn’t order a computer universe in Germany.

[NatalyMur]

NatalyMur,
Where did you buy it?

[mur_myau]

mur_myau, I bought in Yulmart - now it costs 5280 rubles, looked at Ozone there is - 5990 rubles.
Now I looked - there is Yulmart in Murmansk ...

If you buy in Russia, then DD2 is more interesting. In it, just, there is an analogue of a "multi-cook" - on "languor" t is regulated from 80 * to 150 *. But it is also more expensive.

[mur_myau]

mur_myau, I bought mine on ozone. I made a pork neck sous on the heating mode on ng, everyone really liked it, they said it tasted better than from the market from private traders 100 times. On heating, t is adjustable. I had two bowls, 2 silicone rings. I am very satisfied. And for Germany and Ukraine there are shortened versions.

[natushka]

natushka, Good evening! what did you end up choosing? DD1 or DD2? I'm in doubt, here they are praising the second staff, and the prices bite (((Advise which people to take?

[Tatyana]

Tatyana, both are good. If you have problems with money, then take the first model. I have the first one and I am very happy. But now I would buy the second model because of the multi-cook. My one of these days, "young" still)))) I'll wait until the third is.

I'll wait until the third one is.

What a great idea !!!!!

I'll wait until the third one is.

It's hard to imagine what else can be added to our Staff? It seems that everything has already been taken into account in the second model. Oh yes! do not add, but remove the beeping when frying and switching to heating

The autoclave function would be very useful. Homemade canned food.

[Fedora]

Fedora, naturally if you take, then I think dd2. Two are beyond my strength, and there is nowhere to put. I only doubt the quality of German technology, I have no luck with it.The price, of course, is too high (it will probably decrease over time, but only when?) And there is still a new technique, it is not known how it will show itself in terms of the duration of use. There are many models that are praised and the prices are much lower, but I was attracted by Shteba and

Orson

, but each has its own + and -. I ordered dd2, I'm waiting, but I'm very worried, it already shakes everything.

[natushka]

natushka, Shteba is also produced in the PRC. German brand only. I both had minor complaints about the second one, now everything is OK! I took the second one in September.

Girls, I'm dulling something ... can you please tell me if it is possible to wash a stainless steel bowl and a double boiler in the PMM?

[Olga]

Olga, Ofeliyaand why not?
What will happen to her?
The steamer did not wash, but the bowl constantly !!!

[Ofeliya]

Ofeliya,
Yes, I have a steel bowl in the PMM, and a steel steamer too. So far, everything is ok.

[Ofeliya]

Ofeliya, I wash the steel bowl in the PMM, everything is fine with it. Aluminum cannot be washed, it darkens and then food can color, and the pan with a ceramic coating is not washed in the machine, otherwise food starts to stick to it, so I threw out one pan, did not look at the icon on the bottom. Now taught by experience, I always look at the icons on the bottom of the dishes

Thank you girls! Isn't our double boiler made of aluminum? .. I’m just afraid that it might darken.
On the site I found information "Steam basket for vegetables and fish (made of steel or food-grade aluminum)"
And how to understand what I have? .. Where is it written?

[Ofeliya]

Ofeliya,
If it shines like a bowl, then it is steel. Although I had a steel steamer in the kit, there is nothing to compare.

Olga, how do you like it, do you manage to fry in a steel bowl?

The husband turned the steamer over and said that it was most likely aluminum. So I had to get it out of the PMM and wash it by hand.
Katya, we are absolutely delighted with Shteba. Although we already had experience with the pressure cooker, Stebik turned out to be even faster
I tried frying only once and did not like it. Immediately after the laying, the meat wanted to stick, but after mixing it didn’t seem to stick ... but it spat ... everything around was spattered now I’m afraid to fry in it

[Ofeliya]

Ofeliya, and you cover with a lid when frying, then it will not splatter everything around. And fry harder in a steel bowl than in a non-stick one. First I heat the oil, and then I put the meat or vegetables, then the products absorb less oil and stick less.

[Ofeliya]

Ofeliya,
Olga, try to fry the onions and carrots first, they don't sprinkle as much as meat. And first pour a little more oil than usual. Add vegetables after the "squeak" on the Roasting program. You will understand how the shteba fries, and then it will be easier with the meat.

[Nataliya]

Nataliya, did not cover with a lid. Heated the oil. I heard a squeak and threw in the meat. And it ... I should have dried it better or something ...
Kate, probably really should try to throw the vegetables first. Next time I will.

[Ofeliya]

Ofeliya,
Olga, vegetables are "calmer". I'm sure everything will be ok.

Masha! I decided to join and laid out 2 recipes. Pie with plums and Borsch.

Larssevsk, my borscht is always bright. And in Shtebochka, and in Kukushki too, and on the stove. It's simple, I always cook the beets separately (boil, or steam, or bake) and add to the borscht at the end of cooking. And of course lemon juice or vinegar.

And I put all the ingredients for the borscht into the pan at once, only I fry it separately (onions, carrots, beets) and the borscht ends up with a rich beet color (even without lemon and vinegar), unlike the borscht cooked on the stove.

Girls, and I just made sour cream in our Shtebka. Of course, yogurt was planned, and of course I know that most likely the technology is not new, but this is me brake I didn't know about her before, but then bang and found out

In short, 32% cream was poured into the jars from the Kenwood cartoon (the expiration date expired tomorrow) directly cold, I put 0.5 tsp in each jar. yoghurt of ordinary bio, stirred, put in a bowl, poured warm water to the level of liquid in the jars and for 8 hours to heat at 38 degrees.

The last time I was in the village I ate such sour cream

[Kara]

Kara, good sour cream! Is it cream in a pack or by weight?

[Irina]

Irina, you can also 10% and 20% cream and their mixture, and it is better to ferment with the remains of sour cream or fermented baked milk (they ferment the same streptococcal strains, and yogurt is a Bulgarian stick). I even have a spoon in 10%, and 20% can be cut with a knife. I also do it at 38 * C.

[Kara]

Kara, Irina, what sour cream mmmmm ....))
I have to do it too, otherwise I usually buy.

Here, I went off, I apologize for the leftovers. From a mixture of 10% and 20% 50/50, that is, 15% turned out, not so fatty, but very tasty and cool. There is even a spoon on the tip, and so you can cut a cube with a knife and will stand.

Regular cream, "every day" or "Prostokvashino" 200 ml in a pack.

[Linadoc]

Linadoc, I have never made my own sour milk, I really want to try to make such sour cream. Tomorrow I'll buy cream, and then how? What are the proportions of the leaven? Stir warm, cold? How much did they keep on heating?

[natushka]

natushka, I pour it into a container sterilized in a micron just from the pack (the temperature is not important, it can be cold, it can be at room temperature), I add 1 tsp. sour cream or good fermented baked milk for every 100ml of cream, stir, close the lid, put in a bowl of water (1cm does not reach the edges), Heating mode 38 * C for 6-7 hours. Then I immediately rearrange it in the refrigerator. Sour cream fermented with sour cream is not sour, but slightly sweet with a characteristic "sour cream" taste from socialism, and fermented with yogurt thinner and sour, the taste is not quite sour cream.

Lina, Ira, thanks for the consultation on sour cream. Itself would not have finished

And with this sour cream you can perfectly ferment milk (1 tablespoon per 1 liter of milk) for 39 * From 6-7 hours, cut the clot with a mesh, then Simmering 82 * From 2 hours, fold it onto cheesecloth and weigh 1.5-2 hours and it will turn out great cottage cheese and lots of whey. I usually immediately make 3 liters of 3.2% milk and get 850-900 g of cottage cheese 9-10% fat.

[Kara]

Kara,
Linadoc,
Thank you for the sour cream recipe. I was just dreaming of homemade sour cream.

And I also made a turkey and beef sous vide yesterday for 63 * C 3.5 hours (0.5 hours for heating water and meat). I did both at once, each in its own package. Salted beef with spices and nitrite salt and ordinary salt 50/50 for 3 days, salted turkey (breast fillet) with ordinary salt and spices for 2 days. Right now, instead of cutting sausages into sandwiches. Melts in your mouth.

[Linadoc]

Linadoc, class!
Well done!

[Linadoc]

Linadoc, and evacuated before pickling or after? And is there a lot of liquid in the bag after cooking? I did a pork neck for the New Year, so there was not much liquid even after cooling, it even got gelatinous, and the other day I made for myself a veal tenderloin, so a lot of liquid turned out to be reddish, and yesterday I made my mother from beef, so liquid is very a lot, and she said that the meat was kind of damp. I put it on 67 gr. for 4 hours, hot water was poured and the temperature jumped from 65 to 79 degrees. Did something wrong, tell me what

and evacuated before pickling or after? And is there a lot of liquid in the bag after cooking?

Salted first, and evacuated before cooking. The amount of water very often depends on the quality of the meat (injected with phosphates and saline solutions with carriginan - this Miratorg often indulges in, several times frozen-frostbitten ...). To a lesser extent, it may depend on T - at T up to 65 * C, collagen retains more water in meat, at a higher temperature - less.

[Linadoc]

Linadoc, thanks, I understood about the temperature. And we take meat only on the market from our trusted sellers, from one pork, from the other veal beef, and then phoned beforehand. It's just that the meat was out of the freezer, thawed, and the temperature increased.

Girls, I have something out of the black valve during cooking. The air is a little poisonous. Three times already. The lid locks well, the float closes, but the air comes out, like after the end of the program, it sizzles quietly. What needs to be done?

[GTI Tatiana]

GTI Tatiana, try flushing the valve.
Check the nut.
Sometimes it happens to me too.
And then it was that the pressure had accumulated and how it flooded out of the black valve, although the lid was blocked.
Excessive pressure was evident.
She lowered herself and fell silent.
Everything is ready)

Excessive pressure was evident.

I think so too. That the extra pressure goes away.

Thanks, I'll try. Actually, my valve is always. Maybe you don't need to pull it out every time
I'll finish the ryazhenka and see the nut.

Actually, my valve is always

Oh, I never washed the valve at all. But you must? And How?