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

[abc26]

abc26, what kind of Redmond you decided to take?
I'm so ... By the way ... I was just reading your correspondence on a friendly site.
I had a lot of Redmonds in stock. I'm just curious, no more.

Hello! Take a newcomer, thanks to your forum, basically, I took the same Shtebu dd2 6l with a bowl as a gift at the central warehouse Ozone, fortunately next to work. There were no jambs - everything is new. I baked a biscuit according to Tanya's recipe, by the way, maybe they already wrote - Tanya's and Masha's recipes - in the instruction manual, in general the biscuit was a success! There will be other tests tomorrow.

[Rituslya]

Rituslya, yes M90

It seemed to me that the site is not quite friendly, but rather purely Redmond's.

[Valery]

Valery, Congratulations

There will be other tests tomorrow.

If you have any questions, ask

Natasha, thank you! I will try to not eat enough!

[valekon]

valekonValery, please accept my congratulations too! 6 liters is good, you can cook a lot and a little)

Welcome to our forum!

[abc26]

abc26so, the 90 model practically follows the contours of the 70. Well, with a few exceptions.
I also had 70. Long. A long time ago.
And Shtebka is completely different.
I love to try new things.
She refused many Reds because of the monotony. Models duplicate one another.

[Masinen]

MasinenThank you Masha!

At the end of the process - at the bottom of the bowl (stainless steel) - everything is dots, whitish specks.
Laundered.
What was it? Is salt the reason? Does everyone have it?

Maybe salt too ... But most often salt degradation is not washed away without leaving a trace, so the cappuccino remains unwiped forever. An example of this is stainless pans, in which meat is fried with undissolved salt.

Lenochka, please tell me how to adapt this recipe for Shtebochka? How would you cook at Stebe?

Oh, Dim, I'm sorry, please, I just saw ...
Unfortunately, I can't tell you anything worthwhile here, I myself have never done lasagne in a multicooker - not our volume.
But we have similar recipes on HP. Type in a search engine "multicooker climbing", maybe you can then decide on the modes.

Good morning! Today I decided to cook rice milk porridge for breakfast. "Dancing with tambourines" were still TE! First, I put everything according to the recipe (0.3 for 15 minutes), cereals 3/4 MCT, milk 4 MCT, water 1 MCT. When the time and the release of pressure were over, I discovered a lot of liquids, the rice was not good. I put it on for another 0.7 for 6 minutes, opened it - not ready, again for 0.3 for another 9 minutes. I waited 10 minutes for the pressure to release. Now the porridge has turned out, such as it should. The groats are soft, the liquid has evaporated, the whole porridge is swollen. How I love! But everything is too long! What did you do wrong? She reassured one that at that time she was baking pies "For breakfast" and therefore still had to wait for porridge, so that the pies and porridge ripened at the same time.

[Guzel62]

Guzel62, I noticed that if something goes wrong right away, then it is difficult to guess the cooking mode. Still, there was no pressure, but what is the reason? Xs-Hto knows? Let's listen

[Guzel62]

Guzel62, because it was not necessary to "experiment" with difficult modes.)) What do we have there in the "Porridge" mode by default? 10 minutes and 0.7? Well, here we are. And just in case, we throw about ten minutes before the opening for the FIRST TIME.
We open the ready-made porridge and draw conclusions - undercooked, overcooked or just right to taste. Hence, we adjust further preparations, not forgetting to write down this algorithm in a notebook.

By the way, what for is water in the porridge? There is tasteless watery porridge!

[Bijou]

Bijou, I cook porridge on water, on milk not BJ! Herculeska on water with good butter very tasty wheat, millet, corn

By the way, what for is water in the porridge? There is tasteless watery porridge!

I constantly cook porridge (including rolled oats) in water, add dried fruits during cooking, or fruits-berries from the freezer (I love strawberries and apricots) - very tasty!
You can steam portions in a pressure cooker, for example:


Herculean porridge with steamed strawberries in Oursson pressure cooker (Admin)




Porridge oatmeal portioned in a water bath in a pressure cooker Oursson (Admin)

[Lena]

Lena, it is harmful to cook porridge in milk, they have already said a hundred times.
I only cook on water!
Guzel62, rice porridge should be set for 15 minutes to 0.7 and wait until the pressure drops by itself.

But I did it according to Tanyulia's recipe, and there it was for 0.3 15 minutes (there is even a video). So I wanted, as they teach, but did not work out right away. Let's go to study further!

[Guzel62]

Guzel62, at this pressure, even the float valve does not rise, the porridge also came out damp. I'm doing 0.7 13 minutes now, everything is fine.

it is harmful to cook porridge in milk, we have already said a hundred times.

Can I read a reference, where it was said?

I cook porridge in water, not BJ in milk! ... wheat, millet, corn

Can I have corn too?
Here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0
in milk.
Thank you

[Iskatel-X]

Iskatel-X, they said on TV, but I can't give a link.
But I don't like porridge with milk anyway.
And I cooked corn in milk, maybe the members of the forum asked if the milk would run away or not.

When porridge is in milk, for me it looks like PVA glue
After such porridge, I am thirsty, but this is not good.

[Iskatel-X]

Iskatel-X, why not? I always boil corn porridge in water. The fact is that I don’t drink milk - I don’t like the taste of boiled, sterilized milk, so I cook it only in water. And if you add tasty butter, finally a song! The husband loves milk, and eats porridge on the water with pleasure. And as a side dish you can, if not liquid.

they spoke on TV

It is possible in 2 words the essence of what is said.

corn porridge on the water.

In the recipe at the link, just replace milk with water 1: 1?
And you can not stir? Nothing to burn?
Thank you

No need to argue whether to boil porridge in water or in milk. Someone loves this way, someone that way. Another thing is that Shtebochka does an excellent job with anyone. You just need to clearly define the regime.

Those who are losing weight do not eat porridge with milk, since the combination of proteins and carbohydrates increases the GI of the dish. And the gala10 remark is absolutely correct.

[Anya]

Anya, thanks for the support! I absolutely do not care what is declared harmful today. In my memory, so many things were not announced (especially in Soviet times, as soon as any product disappeared from sale).
In my family, both great-grandmother and grandmother, and I, and my daughter always cooked porridge only in milk. True, no one had problems with being overweight. And we don't like porridge with the addition of water or with water alone. Although no, if for a side dish with meat, then yes, on the water.

[Iskatel-X]

Iskatel-X, here Anna answered.
Although I'm not losing weight, I eat porridge on the water.
They said on TV that during cooking, vinegar is produced in milk, which is harmful.

Maybe this is not true, but I eat porridge on the water, initially))

When porridge is in milk, for me it looks like PVA glue

More like casein ...
For me, too, it is a torture to eat porridge in milk, so, a spoon, no more, semolina or rice maximum I will eat occasionally ... My daughter loves such porridge, I cook it occasionally. And for me the most delicious porridge is pouring milk into buckwheat porridge, yum!

In general, boiling in milk or water is a personal matter for everyone. If someone loves with milk, so Shteba copes with it with a bang.

Vinegar is produced in milk during cooking, which is harmful.

I will search the Internet for this topic ...
But what about condensed milk and baked milk, because they are boiled. At the expense of ghee, I'm not sure.

[Ukka]

Ukka, Ol, I also like to pour buckwheat with milk)
Iskatel-X, Who knows.
Look if you can tell me something.

The concept of "harmful-useful" is absolutely subjective: what is harmful to one is useful to another.I love oatmeal with milk, but I have to limit myself. And since childhood she was accustomed to savory porridge. Sweet porridge seems tasteless to me, I just add some salt.

[guzel]

But I did it according to Tanyulia's recipe, and there it was for 0.3 15 minutes (there is even a video). So I wanted, as they teach, but did not work out right away

guzel, it seems to me that a lot depends on the rice itself. I have one that I cook milk porridge from it for 30 minutes. at 0.7 (although not steamed).

[Approximate cooking time for vegetables on Vegetables 0.7 mode:]

Basics of use, questions and cooking times in the Steba DD1, DD2 pressure cooker
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362654.0
Approximate cooking time for vegetables on Vegetables 0.7 mode:
- Carrots - 4-5 minutes
- Potatoes, not young, whole - 10-12 min.

How much to cook finely cut?
Thank you

[Iskatel-X]

Iskatel-X, if I'm not mistaken, then 5 minutes will be enough.

I also think what and how to cook, everyone chooses, and also the reason for the choice is either not tasty, or harmful, or there is no one or another product, or it is interesting to conduct an experiment, and so on, to argue it's pointless about it. Our tastes and reasons can change over time.
I leave the mode the same, the proportions too. The proportions sometimes depend on what we want to get ready-made.

I also think what and how to cook, everyone chooses, and also the reason for the choice is either not tasty, or harmful, or there is no one or another product, or it is interesting to conduct an experiment, and so on, to argue it's pointless about it. Our tastes and reasons can change over time.
I leave the mode the same, the proportions too. The proportions sometimes depend on what we want to get ready-made.

[Biryusa]

Biryusa, Olga, I agree, for example, "jasmine" rice is cooked faster than some other varieties of rice, you need to look at the recommended cooking time for cereals.

[Anna1957]

Anna1957,

I constantly cook porridge (including rolled oats) in water, add dried fruits during cooking, or fruits-berries from the freezer (I love strawberries and apricots) - very tasty!

No, no, Rum! If the porridge is on the water, then it is on the water, I also cook such.

But if it is in milk, then in milk. He was already diluted with water at the factory from the heart, where is it thinner to a blue state?

My mother once taught me to cook porridge with water, but there the principle is not at all to dilute the milk to an obscene state. And the fact is that first the cereal is boiled in water, then milk is poured in, brought to a boil and ready. The point is not to boil the milk for a long time, killing the remaining vitamins in it, but to reduce its heat treatment to a minimum.

Well, it’s not clear why simply adding water to milk, especially in a pressure cooker. Although I suspect that this recommendation has legs from the area of ​​unsuccessful multicooker, in which milk escaped. My ancient Panasonic never had such troubles, that's why such a habit did not develop.))

[Chicken Breast in Sous Vide, Maria's recipe]

Chicken Breast in Sous Vide, Maria's recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=296621.0

do not boil for a long time, killing the remaining vitamins in it, but reduce its heat treatment to a minimum.

Vitamins are destroyed at high temperatures, if they are not boiled for a long time, and how many vitamins are in milk, especially in store milk, except in milk specially enriched with vitamins. Rather, it should be said that milk, including a protein product, and prolonged boiling leads to gross denaturation of the protein. In the old textbooks on pediatrics in the sections on feeding children of the first year of life, when introducing complementary foods with porridge, there was a recommendation to cook in water almost until cooked and add milk at the end.
But to dilute milk with water, it really seems to me came out of the secrets of cooking milk porridge in a slow cooker, so that it would not run away (for a pressure cooker, this is not fundamentally not once). She cooked it herself. As for the watery taste, it is rather a taste preference. True, someone buys 1% milk initially, I like fatty milk (more often I buy selected milk and if you believe the manufacturer, it is not normalized and the fat percentage is ~ 3.2-3.8), if you dilute it with water, then the watery taste will not work + butter. But I absolutely agree with taste preferences is very individual.

[The addition of water to milk causes a decrease in density of approximately 0.003 for every 10% water added.]

Diluting milk with water - how does it help cooking? No way.
Milk is heavier than water, a protective layer / interlayer at the bottom cannot be created.

According to the standard, the prepared milk must have a density of at least 1.027 g / cm3.The average density of milk in (1975) is 1.0285. The density of milk consists of the density of its constituent parts: milk fat (0.9225 g / cm3), lactose (1.6103), proteins (1.3398) and salts (2.8575) and reflects their ratio in milk. Therefore, the density can indicate the dilution of milk with water. So, for example, at a density of 1.028, natural milk, 1.027 - suspicious, 1.027 and below - falsified with water. The addition of water to milk causes a decrease in density of approximately 0.003 for every 10% water added.

Diluting with water - we lower the fat content. Easier, take less fat milk.

[sometime]

Vitamins are destroyed at high temperatures, if they are not boiled for a long time, and how many vitamins are in milk, especially store milk

Well, that's what I say - mom sometime taught.)) Then milk was good if pasteurized in triangular bags, no one had heard of sterilized milk, and for children's milk porridge they took steam from under a cow.

[Iskatel-X]

for children's milk porridges, they took steam from under the cow.

As a person who has a pediatrician diploma, I cannot agree. In owls. times it was categorically not recommended to give children under 1 year old whole cow's milk neither in pure form, not for cereals, if you are not an enemy of the gastrointestinal tract for a beloved child
Iskatel-X, I will never argue about density. But a fat-holding product, if it is simply hung with water, will not be as homogeneous as from under a cow or from a bottle and will be rather a suspension than an emulsion, which will possibly reduce the frothiness of milk when heated. This is more my reasoning and assumptions than a scientific theory. But the practice of multi-brewing shows that this method prevented milk from escaping through the valve. I remember a couple more recommendations not to let the milk escape through the valve, for example, they smeared a strip slightly above the milk level with oil and thoroughly rinse starchy cereals such as rice in water.

In owls. times it was categorically not recommended to give children under 1 year old whole cow's milk neither in pure form, not for cereals, if you are not an enemy of the gastrointestinal tract for a beloved child

Uh ... And where about "in its pure form" when it comes to boiling cereals in water and trying to preserve vitamins from natural milk?
Somehow you all slip away from the meaning.))

Somehow you all slip away from the meaning.))

You can even boil in water, BUT whole milk (that is, undiluted milk only after 1 year) !!! Another question, who listens to doctors' recommendations? in medicine, everyone understands better than doctors, what they can be taught at the institute in 6 years + internship + with someone else and residency. When I was still a little girl and studied at a medical school, there was such a nosological unit as simple dyspepsia (in the common people, "pluck the stomach") the main cause of development was considered to be improper feeding, including whole cow's milk

I ordered Stebik today, they will bring it on Tuesday
The first will go to her daughter))
I'm really looking forward to it.

And up to 100 degrees, who cooks porridge?

Up to a hundred, is it on languor?

And up to 100 degrees, who cooks porridge?

I regularly cook milk porridge for 96-98 *, but for 40 minutes, on the languor. Beauty, no need to follow or interfere!

I regularly cook milk porridge for 96-98 *, but for 40 minutes, on the languor. Beauty, no need to follow or interfere!

Are the proportions standard? 1: 6? Or less liquid?