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

[Iskatel-X]

Iskatel-X,
If you want to get the correct biscuit, then read this, everything is very clear Tortyzhka is painted
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39664.0

There is no dough mixer, I want a Cake (Biscuit), I ask - how can I repeat the recipe with available means?

Without a kneader, I prepared a biscuit like this, separate the whites from the yolks, beat the whites to peaks with a pinch of salt (it is easier to beat with salt), whisking gradually added sugar, then added the yolks a teaspoon, still whisking, put the mixer aside and gently mixed the flour ...

Valuable advice! Next time, I'll try it at minimum speed.
Will the corolla be mastered? Or put Turbo nozzles?
The baking powder was added, it is indicated in the recipe.

Baking powder is not needed in the biscuit! Well, what kind of habit is it necessary, not necessary, but to shove excess chemistry everywhere? There are bubbles and so much, even if you beat it "wrong".

Of course, Tortyzhka has an ideal described. But for some reason, knowing and being able to do all this, I whipped a biscuit or charlotte well if every six months. And only when I was accidentally shown that it is possible to do everything together, biscuit dough became commonplace in our house.

Once upon a time, a long time ago, I photographed my friend for display in ICQ. I didn't even have a mixer and I was beating eggs with a blender for about 8 years. Of course, with a mixer it turns out much better, but even edible biscuits were obtained from that dough. Without any soda, of course.

Plates for the scale are nearby. The five eggs are not the largest. An incomplete glass of sugar was whipped from the very beginning. Flour - full, mixed gently and gently with a spoon, moving from bottom to top
.
🔗 🔗
With a whisk just beaten eggs, with a spoon - flour is already mixed in. It can be seen that the dough has become thicker, but sagged relative to the original volume.

And this is what happened later:
🔗

I'm also wondering about the biscuit, but how can I get it out of the bowl?

[Olga]

Olga, yes, it is easily pulled out if the bowl was previously greased with butter, after 10 minutes it already jumps out from me. The steamer grate will help you :)

Article no. There is a seal in the black valve and in the "floating" valve they are different, but there are no differences in the models of the pressure cooker.

Wow. And I don't see the O-ring in the black valve, I didn't seem to lose anything :(. And where is it and what does it look like?

I never thought about the correct biscuit or not the correct one, I beat eggs with sugar, not dividing into whites and yolks, but strong foam. I added flour, at first I mixed it quietly so that it would not fly away from the mixer (since I have it antediluvian, without speeds), then with a mixer and in a cartoon. And no baking powder. An excellent biscuit always comes out

Almost all beginners make the main mistake, mixing the flour very quickly, as a result of which the foam falls off and the biscuit does not work. And I went through it. But as soon as I realized where the dog was buried, the biscuits became just wonderful and a quick cake is now a common thing (though not without a Bomann kneader, with a manual one it is much more complicated).

made ham yesterday at Steba)
Here I have a mix: Pork shoulder + Chicken thighs + pork fat (called frying)

Well sooo appetino
The smell and taste must be amazing)

Masha, on what mode and how long did you cook?

Masha, a masterpiece ham!

[Rottis]

Rottis, Lena, here is a recipe from a video where I describe and show everything)

Pork ham (Masinen)



Jiri, Irina, thank you!

Masha, looks very appetizing
Gonna get to this recipe for a long time

[Irina]

Irinaso come on! there are minimum costs, but the result is excellent!

[Maria]

Maria, help me pliz! I found a phone right in our city they sell everything for sausages, the entot man tells me that nitrite salt is not excreted from the body, that is, poison, he advises buying Tsartin - I’m afraid to use both ...

I took my XL Stack in Ozone yesterday. There I looked through everything for second-hand and fingerprints - I did not find any traces. Novyak!
Today I want to try to make canned fish in it.

tell me about nitrite

I agree with Hippocrates: "Everything is medicine, and everything is poison - and only measure separates one from the other"
Regular salt is also harmful. And sugar. And fat. But you can't do without them either. The most important thing is to use them in moderation.
I mix nitrite salt 50/50 with ordinary salt - here at the Bread Maker the girls advised this. This is if for ham, boiled sausages - which is heat treated.

that's about Tsartin

TSARTIN is a multifunctional powder additive for processing fresh meat products from beef, pork and poultry. CARTIN was developed primarily to increase the moisture-binding capacity of meat. This effect is achieved thanks to the organic acids contained in Cartin. When CARTIN was created, the use of phosphates was deliberately rejected, which meets the wishes of many consumers. Cartin not only increases the moisture binding capacity, but also contains components that allow to extend the shelf life of meat products.
Components and their functions
Among the many positive effects that occur in aqueous solutions of organic acids, the greatest effect occurs in. As a result of the mutual repulsion of negative ions, an open muscle structure is formed as a result of the counteraction of negative ions of organic acids, negative ions of myofibrillar proteins, which allows the proteins to absorb additional moisture and retain it. Meat of increased hardness, processed with CARTIN, acquires a new quality, becomes juicy and tender, which allows it to be sold at a higher price.

Natural ingredients
Organic acids are widely distributed in nature and are known, in particular, for their highly effective control over the development of bacteria. The use of some of them in the production of sausages and other meat products allows you to stop the development of microorganisms. The organic acids contained in CARTINA are EU approved and can be used as preservatives free from declaration.
Dynamics of microflora development
One of the remarkable properties of CARTIN is its solubility. TSARTIN dissolves in tap water by hand stirring. Since CARTIN is completely soluble in water, no precipitation is formed even after several hours. When preparing brine, the water temperature is of secondary importance, and the temperature of the brine before injection should not exceed 3˚C. Higher temperatures have a negative effect on the shelf life of the finished product. Brine with CARTIN can be injected directly into the meat or added during massaging into the massager. In addition, it is possible to add a dry product with the subsequent addition of moisture directly in the massage.

It looks like a nitrite salt.

here is the composition

TSARTIN ECO injection

Additive for preparing brine and stuffing meat up to 40% and more.

Ingredients: table salt, E451 sodium triphosphate, E415 xanthan gum, E500 additive that prevents clumping.

Dosage: 2 kg. for 100 liters. brine.

Packaging: 1 kg bags.

Shelf life: 24 months.

[Elena]

Elena, and where do you buy nitrite salt?

By the way, I read that in order for her to be poisoned, she needs a lot and no one will eat such a product, since it will be very salty.

[Svetlana]

and where do you buy nitrite salt?

Svetlana, I bought here at the Forum.
Natural casing for sausages and artificial casing (SP, RF)

And you don't need to do another 50/50

And I, apparently, am wrong: I always do 50/50. Delicious and "no complications". And nitrite in comparison with tsartin is just ascorbic acid.

[Linadoc]

Linadocdo as you like
no need to hint at anything
So write that you interfere with the salt because and because: mail: and the reasons are as follows.

So write that you mix salt because and because

This is how I write, Masha! Nitrite salt is necessary to control clostridia in meat, and phosphates perfectly retain moisture in meat and in our bodies, cause swelling, increased pressure, deposition of kidney and gallbladder stones, and therefore are not needed in life. Therefore, I make 50/50 nitrite and common salt and no cartine. This is my opinion, you can ignore it.

[Linadoc]

Linadoc, so I warn everyone about this when they ask me about Nitrite salt.
Have you read the composition of Tsartin, and what do you think of it?

you're in vain on me you throw your slippers, I always listen to your opinion, especially with regard to such questions.
The only thing is that I rarely make ham or something like that, and I don't buy anything like that in the store.
But whoever does it often, then they should take into account the peculiarities of easy salt and its effect on the body)

It's just that ordinary salt does the same thing and leads to edema, and you can't have a lot of it in anyone with hypertension.
In my, well, for example, there is little salt in general. My all complain that I do not add salt to food, but I explain why.
But not eating salt is also bad.

in vain you throw your slippers at me,

Mashun, I put all the sneakers in a separate bag, they are in a pile just in case, I SUPPORT you!

I support you and I have scientific evidence, I'm not just like that!

Would you write something about this new Tsartin?
I also saw him in the store, but honestly, after reading the composition, I was scared to buy.

this new Tsartin

edema, violation of ossification, nerve conduction, pressure, pulse, heart rate ... No, well, I can't cover all the complications

Well, it's best not to use it.
Thank you)

Well, it's best not to use it.

And I say, it is better to just nitrite salt with salt .... I do 50/50 .... Everything is OK - color, taste and safety!

Nitrite Salt Essential to Control Clostridia in Meat

I saw a new word.))

Along with molecular nitrogen, bacteria of the genus Clostridium well assimilate mineral and organic nitrogen-containing compounds

Are nitrites nitrogen? So they should be suppressed or fed?

better just nitrite salt with salt

Girls, I understood everything, thank you dear for the advice and responsiveness! Today I received a parcel with guts, shell and nitrite salt (written in salt 0.2-0.6)

my dears, I'm with Shtebochka too, I've been enjoying everything for a week now, thanks to everyone for the advice and tips, for sharing your experience

[Business]

Business, Flax, what does he write 0.2-0.6?
It's just that if it's 0.2, then you don't need to mix anything. And there the dosage is written for 1 kg of meat?

Oktyabrinka, Tanya, congratulations !!

And there the dosage is written for 1 kg of meat?

Maria, nothing is written. They'll have to write to the site

Here's everything on the site: Net weight - 200g. +/- 10g.

Nitrite salt is a mixture of common salt and sodium nitrite.

Sodium nitrite content -0.5-0.6%

This concentration is safe for home use.

Benefits:

· Safety in use by eliminating the possibility of nitrite overdose in the finished product;

· Blocks the development of bacteria, increases shelf life;

· Influences the color making it attractive pink and retains the color of the finished product for a long time;

· Table salt forms a certain taste of meat products, while it has been established that the combined use of salt and sodium nitrite significantly improves the expression of taste.

· The salt undergoes deep mechanical cleaning and is evaporated in a cycle in six vacuum apparatus, which makes it microbiologically sterile.



Net weight - 200g. +/- 10g.

This amount is enough for cooking 6-9kg.sausages.

Use salt for dry-cured sausages, for boiled sausages, for salting meat.

Nitrite salt is a safe substitute for dietary nitrate.

After maturation of minced meat, heat treatment, the mass fraction of sodium nitrite decreases. As a result, the sodium nitrite content in the finished product is reduced to 10%. Almost all sodium nitrite decomposes to form a pink color (nitrosopigments) and nitrogen gas.
And on the package 0.2-0.6 ...................

Sodium nitrite content -0.5-0.6%

This is a common nitrite salt. Feel free to add the amount of salt to the minced meat according to the recipe.

After maturation of minced meat, heat treatment, the mass fraction of sodium nitrite decreases. As a result, the sodium nitrite content in the finished product is reduced to 10%. Almost all sodium nitrite decomposes to form a pink color (nitrosopigments) and nitrogen gas.

Flax, very important information!
I kept it to myself!

I calculated the content of Sodium Nitrite per 1 kg of salt. Only 6 grams is added per 1 kg of salt.
0.6% = 6 grams of nitrite.

After maturation of minced meat, heat treatment, the mass fraction of sodium nitrite decreases. As a result, the sodium nitrite content in the finished product is reduced to 10%. Almost all sodium nitrite decomposes to form a pink color (nitrosopigments) and nitrogen gas.

What I would least trust is the manufacturer's advertising claims. ((

We read other sources:

Sodium nitrite has an antibacterial effect, which is due to the release of nitrous acid, as well as the formation of the product of its reduction - hydroxylamine: (here is the formula)

Microorganisms are differently susceptible to the action of nitrite. The established fact is the inhibition of the development of all types of pseudomonas, intestinal colibacteria, bacilli and species of clostridia. In combination with table salt, the development of Salmonella, CL botulinum is suppressed, as well as the formation of Cl toxins is reduced. Botulinuma at sodium nitrite concentrations of 0.01%.

Staphylococci aureus, some varieties of enterococci and lactobacilli are relatively hardy to nitrite.
The effect of nitrite on microflora depends on the pH value of the medium: the lower the pH value, the higher the inhibitory effect of nitrite.
This is due to the effect of pH on the degree of dissociation of nitrous acid, since the preserving effect of nitrite is due to its non-dissociated part.
For meat products with a pH of 5.5, the bactericidal effect of nitrite at its concentration used in technological practice is reduced. In the case where the salting is combined with other preservation methods, the amount of nitrite used is usually sufficient even at a pH of 5.5 to guarantee the desired stability and hygienic safety of the finished product.

There is little information about the mechanism of action of nitrite on a bacterial cell. Spore breeding is not prevented. The reaction of nitrite with amino groups or sulfatedryl (?) Groups of cell constituents is supposed.

During the salting process, the concentration of nitrite itself does not have a decisive effect on the antimicrobial effect, since nitrite is interconnected with other factors - pH values, water activity, redox potential, temperature.

Heat treatment (90-100 ° C) of nitrite in organic substances produces a compound that has an effective antimicrobial effect, the so-called perigo factor. The chemical nature and principle of its action have not been clarified. The Perigo factor inhibits the development of spore-forming cells, showing the greatest effect on Clostridia.
In addition to the pronounced antibacterial effect on the microflora, nitrite also exhibits an antioxidant effect in relation to lipids, which lengthens the shelf life of meat products.

I have not yet met that nitrite decomposes from temperature. What disintegrates in air is as much as necessary.

The inhibitory property of nitrite salt with respect to botulinum is manifested at a concentration of 0.01-0.03% (as I came across information, at least). If you use the salt of the manufacturer we are talking about here, in the proportions recommended by him, then it will come out that way - undiluted salt at a consumption of 200 grams per 6 kilos will give a concentration of 0.033 (3)%.

[Lena]

Lena, and I'm not saying that I trust, I copied Maria's what was on the seller's website.

[Elena]

Elena, no no no! No arrivals!
Only information and attempts to discuss it, so that your thoughts are kept in your head, and not just what the advertisement tells us, right?
And thank you for copying this information here.

[Bijou]

Bijou, Len, you read the quote. There he does not write that it decomposes from temperature, but writes that its content decreases.
And what it breaks up into. These are different things)
Why is the ham and sausage pink? So because of sodium nitrite)

Yes, I know about the color.)) And it even affects the taste, like any self-respecting "E" -additive.
And in chemistry, I almost always had a top three, I don't remember anything from there.

And yet a carcinogen is a carcinogen, I'm afraid for some reason ... ((

I found another horror story for myself. I thought of wanting a vacuum cleaner for a full-fledged suvid in Shteba. I read about this botulinum, thank Lina. I thought about it. She's an anaerobic! Packed products are often not subjected to high-temperature processing. So what? It is clear that life becomes much more difficult for aerobes in packaging, especially if in a film, and not a container. And for anaerobes, it's a resort! And nobody does research of the product for seeding before packaging at home ...

How to live further ?? !!

[Lena]

LenaI think a lot is harmful

Here we have Lina for this, who enlightens us. She's not afraid to cook sous vide

So relax and have fun

How to live further ?? !!

Len, but living in general is harmful, they die from this ...
Therefore, do not worry!

[Bijou]

Bijou, I also really want to see su and I also read about botulin and I am also afraid of something, but I already looked after the vacuum cleaner

[Sedne]

Here you are good girls, thank you.))) Just like my husband - "and you think less!"

Okay, as long as you are talking to me here (and you have vacuumizers), then I also have a hope of survival.

Sedne, sistraaa !! * sobs on shoulder *

[Bijou]

hence, I also have a hope for survival.

Well, Bijou, well, Len, well, laughing.
Feel free to buy a vacuum cleaner, it can finally be a very necessary thing in the household. And botulism ... Now you only know about it, but I know about a bunch of other things, but I won't tell you, otherwise you are kind of nervous
I will say one thing: pickle (precisely, pickle!) With acid, natural antibiotics and not in a bag, but simply in the form and in the refrigerator. And you will be happy

I will say one thing: pickle (precisely, pickle!) With acid, natural antibiotics and not in a bag, but simply in the form and in the refrigerator.

Are you talking about suvid? Or ham? Or about cakes and cheese from the store sealed under the caps?
After all, those who buy a vacuum cleaner will not only see - they also seal everything in a film. Well, how were the store products non-sterile for anaerobes?