Masinen
Happy holiday everyone!
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Jenealis
Maria, yesterday I cooked turkey jellied meat, just a bomb! How delicious, mmm ... 2 hours on meat, the bones fell off, but the fibers are intact, there is something not conveyed to taste, I will repeat it more than once. And today we went to the sea and got a tesht, cooked on gas and in the staff, maybe there is a lot of it, and so in the staff it got more aromatic and tastier !!! Yes, and faster, on the stove from the cold for about an hour, and in the stock 8 minutes on vegetables. the headquarters rules !!!
selenа
Quote: Jenealis
And today we went to the sea and got a tesht
what is it
Masinen
Jenealis,
typed a tesht,
And I'm wondering what it is?))
Is it fish or squid?
Biryusa
Quote: Masinen
Is it fish or squid?
It seems to be burdock stalks. No?
Jenealis
Biryusa, exactly! Stems. They are very tasty in the spring, we have a family tradition, to collect and cook it. Only this is not just any burdock, I do not know what it is called correctly, we determine it by eye; it can be pickled, and like a green bean with an egg. Only tasht is tastier a thousand times, at least for us! this is an Armenian dish, only now not all Armenians know about it ... my husband taught me how to cook, and his grandfather, an Armenian artodoks, is the only one in the family, not to say by his husband that there was Armenian blood, but we try to preserve traditions !
Biryusa
Quote: Jenealis
it can be pickled
In my opinion, this is tursha? It is also made from young beans
Jenealis
Olga, well, yes, when the tasht is pickled it becomes a ture! Only the taste is of course different from the beans. For me, this is the difference between champignons and forest mushrooms. In general, everything that has grown in the forest is deliciously inexpressible! Ol, do you cook it too?
Biryusa
Quote: Jenealis
Ol, do you cook it too?
No, we have the wrong burdocks. Once I tried it on a visit - the impressions remain forever
Bijou
Quote: Jenealis
Only this is not just any burdock, I do not know what it is called correctly, we define it by eye
No photos? Very interesting.
Jenealis
I can only offer a photo of the finished product so far, but as soon as I go to the river, I will try to take a picture of a live plant. Here it grows everywhere, where it is humid. Like bamboo. Masha will kick us out now, for a flood there is a lot of iodine in the tesht, so it turns brown when boiled
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Tricia
Jenealis, Zhenya! How interesting!
And, please, decorate this dish with a separate recipe!
And these are not the burdocks that we eat on Sakhalin? In a saucepan I can't see the shape and grooves on the stalks ...
It will be just great if you have the opportunity to photograph a plant with leaves. I forgive for the importunity, but it is very interesting what kind of burdock you eat at your place.
Jenealis
Tricia, I still do not know how to make recipes, I will not figure it out in any way as soon as I see it, I will take a picture and post it. This plant is 20-30 centimeters long, one leaf on the stem, does not curl. In general, you really need a photo
olgatje17
girls, crying. the lid will not close. rape; I don't want to help
Masinen
olgatje17, you need to disassemble it. Are there men in the house?
There, most likely, a metal curtain is stuck. It is necessary to return it to its place and everything will be closed.
Jenealis
Tricia, Bijou, well, girls, my husband went to the forest on purpose, to make a photo to show the tesht. Here it is, in all its glory. Only you need to eat it in the spring, then it is tough Multi-cooker-pressure cooker-slow cooker Steba DD1 EcoMulti-cooker-pressure cooker-slow cooker Steba DD1 EcoMulti-cooker-pressure cooker-slow cooker Steba DD1 Eco

Masha, and how to reduce the pictures, but then something on the whole page help, please .......
Jenealis
I'm going to put chocolate on boiling water, and there's a whole dump of information from the first two hundred pages of the topic, how much to put it on, what would be for sure?
I didn’t wait for an answer ... I put it at 1.30 on 0.3 porridge, it was raw, I added another 20 minutes, it turned out great! It is worth eating, cut 5 cakes.It is very convenient to bake in the staff! I did it at night, no one even understood that I was cooking something. And in the morning there is already cake
olgatje17
: girl_cray: help girls. I bought a new staff. In total, I got it four times. The chicken turned out to be soiled. I think I'll do it again. The lid won't close. I do it this way and that. But the pin gets in the way. I don't want to rape. I was very upset. Painfully I liked her. Help. I'm not a techie. I twisted the pins, no way. Wedge.
Masinen
Olga, you need to disassemble the lid, you can see it inside, something is wrong.
Andreevna
My lid here, too, did not close yesterday, I think. let me check what's the matter, but I just forgot to put the sealant after washing olgatje17, Olya, maybe you have the same
kavmins
olgatje17, and what kind of pin is in the way ?? maybe you close the lid with the wrong side or twist it the wrong way when closing it .. at the beginning it was like that too .. put it obliquely, in the same place the triangles should coincide, first the one on the lid with the first left extreme, which is on the front surface where the buttons are, and then with the second, and the large black valve on the right is located ...
or send a photo to us - how it is located before closing ... and the ring sometimes falls out of place, it must be inserted so that the edge to the lid fits evenly everywhere
kavmins
and pay attention: you need to close from left to right.. I messed up and didn't close either :)
Biryusa
olgatje17 , I would suggest checking and flushing the blocking valve (maybe something got into it). Next to this valve, there is a spring-loaded button on the bottom of the cover. Without turning the cover upside down, try pressing this button and see if the "curtain" moves freely in the valve opening and does not interfere with the raising of the float.
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
If this manipulation and flushing of the valve does not help, then listen to the advice that Masha gave you yesterday and 10 days ago:
Quote: Masinen
olgatje17, you need to disassemble it. Are there men in the house?
There, most likely, a metal curtain is stuck. It is necessary to return it to its place and everything will be closed.
kavmins
Jenealis, How interesting!! thanks for the photo and story about such an interesting and tasty plant !! if I find it here, I will definitely try to cook and cook something
Irina.A
Good evening everyone! I have not appeared in Temka for a long time, but I love my Shteba very, very much, she is in my first place now. I bought ceramic pots for her from Shteba dd2, they fit perfectly, please tell me the basic principles of cooking in them, otherwise I somehow don't want to be disappointed
Masinen
Irina. A, we cook in a pot, as in a slow cooker, they do the type of languor.
Yes, you need to put them in water, then the result will be good)
Irina.A
Masinenwhich program is better to use? Simmering at max temperature for this program?
Masinen
Irina. A, for dd1, I would use Porridge 0.3
Irina.A
Masinen, thank you very much, tomorrow I want to try it, I'll probably start with potatoes with meat, this dish is simple and difficult to spoil.
vernisag
Yesterday the stem worked for me a whole day.
Lenchik, who is Tim, seduced me with stew.
Cooked for 1h 20min, pork meat, 2.2 kg shoulder.

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

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

And Mashunya for ham

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

Chicken + pork.
Masinen
Irina, ahhh, what a stew !!
And the hamaaaa, well done!
vernisag
Aha, everything tastes good!
Thank you Mashun!
kirch
Die and not get up. How beautiful and delicious everything is. At this time I always want to eat and go to the kitchen. And today there is nothing to put in your mouth. And here is ...
GTI Tatiana
vernisagWhat a beautiful ham
kavmins
colorfully, like a professional ham, it just turned out, but without any chemistry and it is known from what ..) and why the carcass in bags? Are you freezing her?
Ninelle
vernisag, and ham with nitrite? And what did you do? Beloboka? Tescoma?
Elena Tim
Quote: vernisag

Yesterday the stem worked for me a whole day.
Lenchik, who is Tim, seduced me with stew.
Cooked for 1h 20min, pork meat, 2.2 kg shoulder blade.

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

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

And Mashunya for ham

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

Chicken + pork.
Wow! Ot this stew! And the ham is awesome! Irish, awesome beauty! Salute to Shtebochka!
vernisag
Thank you girls!
Quote: kavmins

and why the carcass in bags? Are you freezing her?
Yeah Lenka grit nada to freeze, and I froze

Quote: Ninelle

and ham with nitrite? And what did you do? Beloboka? Tescoma?
Yes, with nitrite, I did it in Tescom

Quote: Elena Tim

Salute to Shtebochka!

thank you Lenochka
As where you go to the thread, so everything is nada, ham nada, stewed nada, now here's another wine fermenter nada
Irina.A
Vegetable stew with meat in pots turned out, homemade appreciatedMulti-cooker-pressure cooker-slow cooker Steba DD1 Eco
Masinen
Irina. A, well!!! So the pots passed the test)
Irina.A
I also liked it very much, the technology is now clear, so we will try and experiment, thanks for the advice
zairo4ka
Girls, I'm again with my rams. I have a Ukrainian version of Shteba, in the sense that I bought it back in Ukraine. That is, there is no clock, the temperature on the heating is not regulated. There were no other options to buy then and I was ready for what I have. But in our party (my and my friend's) porridge still does not work as a "bonus". fried bread and biscuit. Well, damn it, I want to bake in it !!! And on what? Some of you on the fish suggested figas. The bottom is burnt, the inside is damp. Che, you can't do anything, right? Or try again ??? Cry from the heart, because isshsho one portion of honey cake went to the trash
Bijou
zairo4ka, that's a grief. ((And what burned out on the Fish, at what pressure did it work, 0.3 or 0.7? Since the bottom is burnt, it still looks like 0.7?

Trouble-trouble-chagrin ... Something seemed to me that on all programs the same pressure works the same and the temperature catches up with the same - somehow I don't care where to cook, as long as the time is right. But in Shteba I don't bake anything except bread now (especially since there is an old Panas), and Frying bread is more suitable (it burns by 0.7, and cold by 0.3).

But it's amazing that you manage to make a biscuit on Zharka!
Masinen
Lena, so in the first Shteba and I baked a biscuit on the Roast. By the way, it worked out fine, well, the crust was a little thicker than when you baked on Kasha, and it came out delicious and fluffy)
kavmins
zairo4ka, can experiment with baking on the fry yet? other programs are not so intense, I have 0.3 biscuit on porridge, and everything else also does not work out ... it turns out some kind of dull ... ((I came to the conclusion that our multi - differently for everyone - maybe it depends on the voltage in the network ..
Ninelle
vernisag, I also did it in Teskom, but without nitrite, I'm afraid of it, and without it I'm afraid, completely babu the girl was intimidated ...
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
Here it is, a nitrite-free Steboteskom ham, has already shown it in the ham theme, now it has decided here.
NatalyMur
Ninelle, cool ham, what are you afraid of? Without nitrite, it is dangerous to make dry-cured sausages or, for example, store them without nitrite in vacuum bags, and nitrite, in addition to the sausage taste, simply prolongs the shelf life ... We make meat with ordinary salt - we cook, fry, we are not afraid to steam.
vernisag
Ninelle, and without nitrite, just a wonderful ham turned out! Pink, beautiful and sooo delicious!
Tricia
NatalyMur, Natasha, and I am afraid to make ham from the pig and keep it only at 75-80 degrees, even if for several hours. Therefore, I add nitrite. And if it is fully cooked in white-sided, it is possible without nitrite, but then it will not be so juicy.
NatalyMur
Tricia, in vain you are afraid, the main thing is that the internal temperature is around 70 degrees, cool quickly and everything will be wonderful ...
But I honestly don't like it without nitrite, I love chemistry

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers