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

but right on the grate-stand

Oh, Olechka, I'm just on the bars too, it fits more, I forgot to write

I'm just on the bars too. I tried it in cubes in a basket, the taste disappears. All the same, vegetables must be cooked entirely

I cooked dolma today, from my own canned leaves ...
Help yourself..

I even get biscuits with their help. I put the steamer basket, hook on the handles, turn over and open the handle structure to remove the bowl. Marina Petrushenko also has this video. Very comfortably

[Mila1]

Mila1, petu, thank you very much!!! I'll write it down and definitely try to cook it entirely.

Yesterday I ran home running, and while the shteba was busy with potatoes and chicken (it turned out sooo aromatic stew), I cut vegetables into cubes and put them in a double boiler: beets on the first tier for 10 minutes, then I took up carrots, added it to the second tier +5 minutes, then potatoes in the third tier +10 min. In principle, it turned out well. The vegetables were well cooked, and the potatoes washed in front of a double boiler were not slippery at all (as I once happened). The vinaigrette was delicious, especially because of the homemade sauerkraut (the first time I made sauerkraut myself, it turned out well) and the mother-in-law pickles. True, almost a bucket Well, I have a gigantomania, I didn't think it would work like that))
Still, never say never, I thought I needed to hide the steamer in the far corner, but no, sometimes it helps a lot! And with the current prices for gadgets, I won't part with any device at all)) Even recently I got a waffle iron
But next time I will cook whole vegetables, it seems to me that it should turn out so tastier. Well, in a staff under pressure, everything comes out much more fragrant.

Here's your advice, yesterday Masha tried to bake rye bread according to the recipe in a shtab. Didn't get up, what was I doing wrong? I just don't have a bread maker, the kenwood machine was kneading the kitchen. Maybe the alternation is not correct

Unfortunately, I do not bake bread in Stebe ...

It's just that I reviewed how many recipes, everywhere kneading in a bread machine. Maybe this is the whole secret of lush bread

[Margo31]

I won't give you any advice for bread. My Panasonic bakes it just amazingly, but I don't know how to knead bread with a combine ((And it’s necessary to set it up, raise it correctly. Of course, the bread maker is warm and cozy and the modes are correct for the dough. Margo31, maybe your dough was cold, for example, there was not enough heat? Didn't ferment properly?

Yesterday Masha tried to bake rye bread according to the recipe in a staff. Didn't get up, what was I doing wrong?

I bake rye bread in Shtebe - it rises perfectly and is baked, I knead with handles, sometimes with a kneader.
I do not know the recipe for Masha, post the link ...

[Natalia]

I do not know the recipe for Masha, post the link ...

Natalia, probably, this. I do it often. Sooooo delicious.

[Galina]

Galina, no Another. Now I can’t throw a spoonful of honey and an egg from my phone. Maybe I should have stood under the film, but I thought that detuning 40 minutes at 35 degrees would be enough

Here
Wheat rye bread (pressure cooker Steba DD1) (Masinen)

[Yulia]

YuliaSo, you do not lean for a while while proving, but look at the state of the dough, how it grows 1.5 or 2 times, and turn on the baking ... Well, it is really better to cover it with something (a lid, a silicone mat) so that avoid winding (I just grease with oil ...)

Here I am. I immediately put it on the proofer, did not let it rise
I thought that it would rise there at 35g
We must try again. Thank you all very much

[Margo31]

Margo31, why did you do it according to the recipe, maybe the yeast was not very active ... The girls wrote it right, be guided by whether the dough had already risen, and then turn on the baking.

[Margo31]

Margo31, Julia - proofing is the rise of dough

[NatalyMur]

NatalyMur, Natasha, I read Mashenka's comments below the recipe - she kneaded in HP, kneading for 1 hour 30 minutes, and only then in the cartoon, for another 40 minutes, that is, 2 proofings, and Yulia, if I understood correctly, immediately put it in the cartoon after mixing , without proofing ..

[petu]

petu, aaaaa ... then it is understandable, in the KhP the dough is kneaded, then it is brewed for about an hour, crumpled again, and only then it is put in the head for the final proofing before baking.
Ol, the fact is that I bake with sourdough and knead rye bread and immediately make a full proofing, followed by baking. The dough wouldn't rise a second time.
My proofing takes 1.5 hours.

[Olga]

Olga, yes, I immediately put it down, thought there and would rise on a proofer 35gr 40 minutes according to the recipe. Everything, now it is clear, I did not allow distance before the proofing in the staff

Natasha, about sourdough bread - a separate song - I also immediately put it in the form there (moreover, I interfere with a rye spoon, it's more convenient for me), and with yeast it is necessary to give it a distance with kneading (this is the same HB works for me - I bake in the oven). By the way, I really liked the pastries in Shtebe (not bread ...)

I take out the saucepan Shteba in silicone gloves, very convenient! During the sterilization of the cans, I got used to it, I also had tongs for cans. And then she accidentally grabbed the jar with a mitten, and stopped there. Especially if they are seamless, because there are silicone with a seam - they heat up in the seam area!
She baked bread in Shteba, only white bread in the country! I haven't tried rye! But I don't like to turn the bread over, it wrinkles - I bought a grill lid. girls, do not quarrel, peace, friendship, gum!

But I don't like to turn the bread over, it wrinkles - I bought a grill lid.

I also do this, but if there is no AG, then you will have to turn it over.

[Julia]

Girls, I read all the debates and handles the bread))
It’s hard to say whether the pens are good or not; But there are fears that they will suddenly jump off, because they are not screwed to the bowl, yes.

And for bread, he is not something rye and he needs two proofings)))
Julia put the dough on 30 grams in the Shtebe. It is necessary to correct the recipe)

Girls, I wanted to cook a mixture of barley, buckwheat and rice porridge, can anyone cook? How much and in what mode is better, I did not soak the pearl barley ..
Thanks in advance..

[Ksyusha]

Ksyusha, I would put 20 minutes.

Mashun, thank you, what about porridge or soup?

Porridge 0.7.

Aha, I already put it!

In general, I cooked a mixture of porridge, 1 mst of rice + 1/2 mst of buckwheat + 1/2 mst of pearl barley, 4.5 mst of water, salt, porridge mode, 0.7, 30 minutes!
The pearl barley is boiled, soft, and the rice and buckwheat are boiled into dust, so I am thinking now, whether to reduce the liquid, or time?
Although the porridge itself turned out to be delicious, the husband said that it was self-sufficient, and nothing from meat / fish / chicken was needed for it ...
That's just for me, at least a little she was not so smeared ...
Girls, advise what ...

Aha, I already put it!

In general, I cooked a mixture of porridge, 1 mst of rice + 1/2 mst of buckwheat + 1/2 mst of pearl barley, 4.5 mst of water, salt, porridge mode, 0.7, 30 minutes!
The pearl barley is cooked, soft, and the rice and buckwheat are boiled into dust, so I am thinking now, whether to reduce the liquid, or time?
Although the porridge itself turned out to be delicious, the husband said that it was self-sufficient, and nothing from meat / fish / chicken was needed for it ...
That's just for me, at least a little she was not so smeared ...
Girls, advise what ...

You know, I cook such a mix (rice + buckwheat + barley) for my dogs for the evening, so by the trial method, I stopped at 7 minutes ("fish" mode), everything has time to cook, including barley.
True, I put the sobs in the morning, and I do not turn off the "heating" mode, it turns off itself after 4 hours and cools down. It's more convenient for me, you come home from work, take out your personal and feed them.
Well, when I cook cabbage soup, it happens that I add barley there.I cook the meat in advance, so after sautéing the onions and carrots, I put the cabbage, potatoes, add the barley and put on for 5 minutes, open it when the pressure drops by itself (about 30 minutes), the barley is also cooked.
So, according to my observations, in Shteba, at 0.7 pressure, pearl barley does not take much time to cook.

So, according to my observations, in Shteba, at 0.7 pressure, pearl barley does not take much time to cook

I also put barley with potatoes for pickle and for 07 7 minutes. a maximum of 10 is enough, but I don't release the pressure, I wait until it subsides.

Girls, thank you!
Boom to experiment!

Have a nice day, everyone!
Please help me in choosing what is better to buy Steba DD1 or Steba DD 2.
At first I decided DD2, but then I read what DD1 do for Europe.
Is it so? Maybe it's worth buying the first Stebik?
Thanks in advance for your help)).

[aromatika]

aromatika

read what DD1 is doing for Europe.

This, from the area "I ink for the 5th grade".
Do you think the details are different?

This, from the area "I ink for the 5th grade".
Do you think the details are different?

Usually the quality is different, which is not done for Russia).
Already faced with "China" in Polaris and Redmond. We worked without complaints for 1 month unfortunately ((. Here is Kuko - everything is fine))
If there is no difference (I mean assembly, parts, etc.), then of course DD 2)).

[American blocks, Russian blocks ... Everything is made in Taiwan.]

Usually the quality is different, which is not done for Russia

Yah?...

American blocks, Russian blocks ... Everything is made in Taiwan.

The Russian cosmonaut, who was put on a hat with earflaps by the Hollywood masters for piquancy, says it is on the orbiting space station ...
/ Armageddon /

"I got ink for 5th grade."

Yah?...

Thanks for the advice on purchasing the multi and all the best.

Celery with mustard seeds in a multicooker Steba DD2 (Gala)

At first I decided DD2, but then I read what DD1 do for Europe.
Is it so

No. DD2 is not done for Europe. DD1 is sold here and there, but for Europe there is a slightly different version of DD1 (it seems simpler) than for Russia. Do not confuse different models, quality and place of manufacture. In Europe, there is also a good China, but there is a decent China, and there is "Chinese China". All iPhones are also from China. As long as the company, whose proud name this or that device bears, is responsible (= organizes and controls) the quality, the likelihood that everything will be fine will be high enough. And you can always be unlucky. In Germany, such devices are called "Monday" (Montagsgerät).
Take DD2 and you will be fine.

Girls, tell me how to make kefir in DD2.

[cindy18]

cindy18, Lyudmila, probably too late already?
Congratulations to everyone on March 8 !!

Girls! Happy spring holiday to all of you, our beloved cooks, hostesses!

Thank you!

[Webmaestro]

Webmaestro, Thanks for the compliments! Girls, I congratulate everyone on the holiday!

Colleagues!!
I got pilaf !!!





I did it as in the tips in a separate topic - zirvak on frying (and a little on languor), I got used to fry meat thoroughly in hot oil first, then onions there, then carrots. And I laid the rice 1 to 1 with water for 10 minutes at 0.7, did not release the pressure. The result is an amazing pilaf in consistency. Simply amazing! Rice to rice! And not swollen, which is typical, but cooked. Well, of course, it tastes good too

This is a direct victory for me, otherwise everyone cooks pilaf in cartoons, but I only get it in a cauldron, and in slow cookers - porridge.

[darsergevna]

darsergevna, Dasha, congratulations !! I also like pilaf in Shteba !!

[Masinen]

Masinen, Thank you!
in fact, I finally found my hands in the right place, and not where I thought they were growing with me))) It's just that everyone succeeds in pilaf, both online and offline with friends, but I don't. what a trouble. Finally it turned out))

[Dasha]

Dasha, you just need to find an approach to your hands and equipment so that they become friends)
And most importantly, desire))

I just cooked pilaf in the morning too.
What kind of rice do you use? My pilaf in Shteba is also good at it, but still such a slightly sticky mass. My mother always cooked like this on the stove in childhood and that's why I love it. But I would be interested to try cooking and crumbly. It seems to me that it depends more on rice, maybe I cooked according to Tanyuli's recipe, but I have it more sticky.

How to cook mashed potatoes in Stebe?