Multi-cooker-pressure cooker-slow cooker Steba DD2 / DD2 XL

So in the beginning you need to buy Shteba! and then speculate ... what is needed in addition.

solomin_ka, Tanya, I will send you Ls about my slow and my thoughts about it is necessary - not necessary

Yes, thank you very much, really looking forward to

[Masinen]

Masinen, good morning!!. Tell me what to do, cooked potatoes several times (simmering 120s 30 min) everything was ok. The last options on the topic of potatoes - burnt .... What happened, I don't understand ... Can you tell me.?

[oks-anka]

oks-anka, and how did you do it? boiled or fried?

[Masinen]

Masinen, Cooked like homemade potatoes. Slices in oil and spices

Girls, what seems my Shtebka dd1 after the end of "meat" - at the top 102, below 4:00. 102 is the temperature, 4:00 is that ???

[Oksana]

Oksana, but you can direct me to a recipe or describe the process, I just can't find it.
I would then be able to answer)
Business, From above is the temperature
and below the Warm-up time is 4 hours

[Maria]

Maria, Thank you!

girls, hello. tell me how to make yoghurt from natural yoghurt Activia, is there still a thermostatic activity?

[Alyona]

Alyona, it is better to use thermostatics
1 liter of milk and 1 jar of yogurt. Warm milk to 36 g, stir in active and pour into jars.
put the jars in the bowl and pour water over the shoulders of the jars and set 36 g for 6 hours

Thanks for the detailed answer, I will try to make yogurt for the first time)
and milk 3.2 or 2.5 is also suitable?

The fatter, the thicker the yogurt)

[Masinen]

Masinen, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=393839.0
Idaho potatoes.

[Oksana]

Oksana, looked everything)
I forgot about this recipe.
Did you interfere with her? Here it could burn from the seasonings.
Well, in a bowl you did it in Teflon. And there is no pressure.
I kind of did this, but in a different cartoon. It must be done in the Shtebe.

[Masinen]

Masinen, No, it did not interfere ... Stainless steel bowl. And the valve was closed ... The first couple of times it turned out perfect, but now it sticks ... Yesterday I put less potatoes, it worked, but it also stuck a little ...

[Oksana]

Stainless steel bowl. And the valve was closed ....

OksanaAs the author of the recipe you are referring to, I draw your attention to the fact that I had a Teflon bowl and the valve was open. And the potatoes were mixed a couple of times during the cooking process.

[Oksana]

Oksana, here Galina answered))
Thanks Galya

[gala10]

gala10, Masinen, thanks .... I will think how to cook in my case ...

[Oksana]

Oksana, but there is no way to order a Teflon bowl? Still, it is needed for frying and baking.

[gala10]

gala10, I'm trying to find it in my Sevas, but alas ... I'll try through the inter. shop ... Thank you.

[Oksana]

Oksana, you can also look, as an option, a bowl for the Brand 6050 pressure cooker-multicooker for 5 liters. I have used this every day for several years, good coverage.

[marina-mm]

marina-mm, is it suitable for DD2?

[Oksana]

Oksana, of course suitable if DD2 is 5 liters.
Bowls for Unit pressure cookers are also suitable, but the coating there is worse, although I also use these bowls for several years.
I have my first pressure cooker Unit USP-1020D. A friend has Brand 6050.
Silicone ring and 5L bowls are interchangeable for Steba DD1 and DD2, Brand 6050, Unit 1020/1040/1060/1070/1100.

Thank you. I will find something

Girls, tell me how best to do it?
Got a lot of mushrooms today. We urgently need to rework. There is not enough pot for boiling. I want to try to boil in Stebka. On which program, with pressure or not, how many degrees? Just boil it for salting. Tell me, otherwise I'm going to do this for the first time, and in general I'm just mastering the Shtebka.

[guzel]

guzel, well, I would cook mushrooms on vegetables, but I can't even tell the time. Now someone will tell you)

[guzel]

guzel, depending on which mushrooms? Honey mushrooms - 10 minutes, russula and 2 minutes will be enough. Vegetables program. Or without pressure the program "Steam" mushrooms for 15 minutes, russula for 5 minutes.

[gala10]

gala10Thank you Galya. Means on the program "Vegetables" -10 min.And how much water, in your opinion? Can I first put mushrooms (almost to the eyeballs), and then add a little water? Or will it not work?

[guzel]

guzel, I would probably still do it for a couple without a lid. Pour 1/2 cup of water, let it boil under the lid, then add salt, add mushrooms to the top risk and let it boil for about 15 minutes (there is already a lid obliquely). Because until the pressure builds up, but until it drops, there will already be porridge.

Girls, tell me how to sterilize jars of mushrooms in Stebka? Put right on the bottom in the bowl? If on a stand (I tried it), then the lid does not close (I have liter ones). Pour water up to your hangers? What mode, how many mines, pressure do you need? Close the lid?

how to sterilize jars of mushrooms

Is it really dangerous to roll mushrooms without air access. We always keep it under a lid or just paper strapping, as we used to have in the pictures.

Hello everybody!
Has anyone tried to fight the O-ring odor?
Cooked color. cabbage, the smell is persistent, until the fairy washed it, it did not help ...

[Nikolka]

Nikolka, yes, cabbage is not easy to corrode. Try soaking in cold water with vinegar.

[Barbara]

Barbarahow to mix and dilute vinegar?

[Nikolka]

Nikolka, the surest way is to have 2 rings in everyday life: one for dishes with a strong aroma, the other for cereals, baking and other odorless. This is what most multicooker owners do, since they cannot completely get rid of the ingrained aroma in any way! Neither freezing, nor soaking in normal solutions, nor airing helps.

[Anna]

Anna, everything is in order, there are two rings and are used that way.
it's just the smell of cauliflower ... it turns out I can't stand it.
I love cauliflower, and the smell on the ring is already annoying.

[Nikolka]

Nikolka, just gurgle it once in the water and hold it for a while, about 20-30 minutes.

and today I drowned lard in Shteba. I did it for the first time in my life, so a lot was to the touch)))
I read in the topic about lard that someone already in the staff was doing it on Slowing for 4 hours, but the temperature was not indicated there, so I had to compose it myself.
I had 1.5 kg of interior fat (per sample) finely chopped (next time I will scroll it in a meat grinder), the program Simmering + 140C for 50 minutes.
She poured almost a glass of water to the bottom, fat on top. The countdown began in 10-15 minutes, although it began to actively gurgle literally immediately. In general, everything took about an hour, periodically I mixed everything, especially at the beginning. The output of the finished lard turned out to be about 1.2 kg.
Tomorrow or the day after tomorrow I will continue my experiments, because I still have 7kg of fat that needs to be melted.

Steba DD2 Multi-Cooker-Pressure Cooker-Slow Cooker «Reply # 3649 16 Sep. 2015, 11:21 "

Alena, it's better to use thermostatics
1 liter of milk and 1 jar of yogurt. Warm milk to 36 g, stir in active and pour into jars.
put the jars in the bowl and pour water over the shoulders of the jars and set 36 g for 6 hours

Did it. Some kind of yogurt turned out (milk 3.5-4.0. 8 hours.

Did it. Some kind of yogurt turned out (milk 3.5-4.0. 8 hours.

Overexposed, 8 hours from ready-made yogurt is a lot, 8 hours is for dry starter culture, for Activia 4-6 hours, most often 4 hours is enough.

[Vei]

Vei,
Elizabeth, thank you for sharing the experiment!
Just did not understand why pour water when making lard? And where will you use the lard then?
A-liona,
I also have yogurt in the stock. Especially with homemade milk. At the same time, sour cream and yogurt are wonderful. True, I make sour cream from store cream.

[A-liona]

A-liona, Alain, I wrote 6 hours)))
a lot of 8 !!

[A-liona]

A-lionaIn general, yogurt is very capricious, you can't leave it like that for a while and leave, at first you need to watch yogurt from yogurt starting at 4 o'clock, with dry sourdough starting at 6 o'clock. The number of hours depends on the environment, on what equipment you are doing, on the initial temperature of the milk, on the temperature you maintain, where you make it, and you need to check it every half hour, usually milk is milk, and then bang and yogurt.

I make yogurt by adding a bottle of Actimel or a jar of yogurt "Baby" (we sell this for baby food). I put it at 24.00, take it out at 6.30 and put it in the refrigerator. An hour later, the son is already eating in front of school. It turns out a thick and neutral yogurt, almost the same. 38 degrees and 1 liter of homemade boiled milk.Of all the other tried and tested yoghurts and starters, I chose these, on others it turns out sour.

[Nikolay]

Nikolay, thanks for the idea to take sour milk from the children's dairy kitchen for yogurt.

And I make yogurt from milk 2.5% (1 l) cold unboiled, there yogurt (live, shelf life 7 days) 200 g, 40 o, 6 hours, then in the refrigerator. It turns out delicious. Am I doing it wrong? Do you need warm milk? Boil?

And I make yogurt from milk 2.5% (1 l) cold unboiled, there yogurt (live, shelf life 7 days) 200 g, 40 o, 6 hours, then in the refrigerator. It turns out delicious. Am I doing it wrong? Do you need warm milk? Boil?

It is not necessary to boil only ultra-pasteurized, sterilized milk, the other must be boiled, and it is advisable to put the leaven in a warm one so that there is no toffee, although some leavens are drawn to me even if I put it in a warm one.

Just did not understand why pour water when making lard?

water is added so that it boils and the fat begins to melt faster. As a result, all the water will boil off quickly enough, and nothing will stick to the bottom and not overcook.
I make lard for baking, so I don't add salt, onions, etc.

I also have yogurt in the stock. Especially with homemade milk. At the same time, sour cream and yogurt are wonderful. True, I make sour cream from store cream.

Oh, and please share the yogurt recipe!

Girls, thank you all so much for the answers.
Masha, I read it carefully, only I went to bed at 2, and at 6 I would not get up (I decided that nothing terrible would happen to him. And sour, too, for the same reason?
By the way, I didn’t boil milk, I simply didn’t know. In the morning I have already eaten, stuffed all sorts of bran and talkan into it, alive)))))
Next time I will definitely put it at 6 o'clock.
How long can such yogurt be stored?