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

rice on a side dish in stainless steel - stuck

Maybe not enough water or too much cooking time? It's impossible to fry in stainless steel, it burns so that I cover it with a lid less.

By the time, yes, too much. Made with a recipe. But rice is different for everyone. I'm learning. But the funny thing is that today I made navels and fried onions. So nothing burned.

The main drawback of the stem bowl is the too glossy, polished surface.

So over time, the gloss disappears and nothing sticks.

My bowl is no longer as shiny as new.

[marinastom]

And I only use stainless steel. For everything. She made friends with her very much. I even fry the chicken in it and stick well. The main thing is not to rush to turn it over, but to let the skin brown well, then it easily peels off.
I didn't succeed in stainless steel only twice:
1) fry the chicken without oil according to the Chuchelka method;
2) forgot to close the valve, and Shteba stoked in an attempt to gain pressure so that the centimeter layer was burnt.

Added Thursday 02 Feb 2017 10:55 pm

marinastom, and for difficult cases I use the Babyline Dirt Separator Spray.
I don't use abrasives, not any - neither washcloths nor powders. All liquid products, microfiber sponges.

Girls, my Shtebochka will arrive tomorrow. Where do you recommend to start? To be sure, and fall in love at first sight!

* Whispers loudly * Stuffed peppers! Finally I discovered this dish.
The bread is very good. Dried fruit compote generally dumped my head - they almost sniffed my pineapples with peaches in ordinary dried apples.))

And so everything can be cooked.

[Bijou]

Bijou, Lena, and peppers how long to do and on what program? By the way, I also thought about them. I also want to try the chicken broth right away. If under pressure, how long?

My beauty has arrived! I'm trying to make vegetables for a couple. I almost grabbed a heart attack, when she hissed and the steam went like a pillar, I already rushed to the forum to shout save the tip! But then the valve clicked and it dawned on me that she was apparently gaining pressure
Now, in essence, the question is - when the temperature / pressure has reached and the countdown has started, a dot flashes on the selected program, is it normal or is it trying to tell me that I messed up somewhere?
Steamers from both other cartoons did not fit: / They say there were some suitable ones in the fixprice? Does anyone have it? Can I have a photo? And what stand do you use? Mine are all wide, but here the bowl is narrow (compared to others), they do not climb

Biju, Lena, and how long do the peppers take and on what program? By the way, I also thought about them.

I turn on any program with a pressure of 0.7, time 15-20 minutes, pour a little oil into a Teflon bowl. As it warms up - I put the peppercorns on the barrel. The lid is removed, cooking starts, only the bottom line is still on the display.
When the bottom is a little browned (probably about 10 minutes - I didn't notice) - I pick up the peppers with tongs or a spatula and turn them over on the other side. I cover with a lid, I track the black valve closed. Soon the float rises and the upper line lights up - the time countdown has started.
As it sings, you can open it by first letting off steam from the black valve (by throwing a towel over it and turning it not with your fingers, but with a fork or a Chinese stick).

But you can probably cook immediately under pressure. It's just that they were completely boiled then, I miss the aroma.
The most delicious peppers are not even summer ones, but winter red ones from a hypermarket, oddly enough.Their flesh turns out to be thick, dense and sweet. Straight candy, not pepper.)) And the thin crust can be easily removed.

[Tatyana]

Tatyana, I cook chicken broth on "meat" (the chicken is drawn) for 25-55 minutes. I set the time based on the expected result. The less you put - the broth is lighter and lighter, you put more - the broth is very rich, but the meat has already given up all the juices and almost no juice itself. I make a long broth from scraps, I can even put 1:10 in order to squeeze everything out of spare parts to a drop.

Lena, and stuffing with what?

Girls, thanks! And I have one question about the peppers. I want to stew them in sauce. Then you need to languish? Or start with pressure and continue with languor?

[mirtatvik]

mirtatvik, and I will offer, of course, chickpeas. At a pressure of 0.7 for half an hour.

[Arka]

Arka, I cook the broth from the wings, then I throw them away. So, you need to put it under pressure for about an hour so that the broth is saturated?

Added on Friday 03 Feb 2017 00:46

Anna1957, Anna, I love chickpeas too. And you cook it, and then you mix different differences with it?

And you cook it, and then you mix different differences with it?

And then I make the first, second and compote (in the sense of a dessert). And baked goods.
And I make cottage cheese in Shteba. Skimmed from 1.5% milk and 1% kefir. 2.5 hours at 68 degrees (heated).

[Anna1957]

Anna1957, thanks, you will need to look at the recipes from chickpeas, I do not cook it very differently.

[Anna1957]

Anna1957, thanks, you will need to look at the recipes from chickpeas, I do not cook it very differently.

This is one of the main products of Sibarite, so I constantly use it.

Lena, are you stuffing with what?

Well, mine prefer the classics - minced meat + boiled until half cooked or a little more rice + onion + herbs + salt / pepper. And so any filling is probably possible.

I want to stew them in sauce. Then you need to languish?

Then why do you need a pressure cooker?
IMHO, you can immediately fill it with what you wanted, and on pressure. But there is enough water even without filling. ((

Over time, you will feel the difference - stew or stew is about the same as in a saucepan on the stove, but a pressure cooker is completely different. First of all, because all the aromatic molecules are trapped inside. But what they fought for ... (c) That is, if the product is initially not very good, then the pressure cooker will only aggravate the situation, and not cure.

[Tatyana]

Tatyana, from the wings can be 45 minutes. It makes no sense any longer, it seems to me, there is a lot of skin in the wings, almost 1: 1 to the rest. On occasion, try adding necks or ridges (backs). And don't worry about the foam, it will stick to the walls and bottom, so don't stir the broth after boiling. You can remove the foam from the walls with a napkin. And carefully pour the broth somewhere. It will be transparent.

[Bijou]

Bijou, Lena, I've never cooked in a pressure cooker. For me it is still like a Chinese letter. By the way, about the filling of peppers. I want "... six kilos of canned vegetables" Globus ... "As in childhood.

Added Friday 03 Feb 2017 01:14

Arka, Thank you!

[Lena]

Lena, so maybe you can add your family peppers to the pancakes, eh?

[Arka]

Arka, bye! What to cook there?
Once I tried to cook peppers with halves-boats in the Princess. Cool. But after I tried it from Shteba, all other methods, classic and not so, moved to the fifth plan.

By the way, I did not add pancakes, the moderator cut it out of the general chatter and designed it himself. ((

Lena, I've never cooked in a pressure cooker. For me it is still like a Chinese letter.

Shouto, I flinched. Remembering my first experiences.

[Nata]

You can remove the foam from the walls with a napkin. And carefully pour the broth somewhere. It will be transparent.

Nata, do I understand correctly that it is not necessary to continue to cook a full-fledged first with an unstrained broth? It must first be poured, filtered, then again poured into the head, and then cook the first one? I still can't make up my mind on the "meat" first in the staff ... So far, only lean dishes rule

Bijou, Lena, about the peppers wound on a mustache

[Svetlenki]

Svetlenki,
But peppers are not mine.More precisely, this is here in the subject I once saw in the picture, then I matured for a year to try, now bite infecting the rest. I’m a boring aunt, I don’t chase after constant variety - I would make the usual stable tasty. So here is the very case.

And Shteba and I at one time became downright eaters of milk porridge!
And pumpkin is very good. The most important thing is that we do not run the risk of burning. Even in stainless steel, no emergency happened. And the taste is very bright, like everything cooked under the valve.

And Shteba and I at one time became downright eaters of milk porridge!

In proportions as usual, or do you need more liquid? I want porridge. Herculean!
And the porridge is boiled first in porridge, then on languor, if you want or can you immediately put it on languor? How then with time? And what temperature should I set?

My beauty has arrived!
the question is - when the temperature / pressure has reached and the countdown has started, the dot flashes on the selected program, is it normal or is it trying to tell me that I messed up somewhere?
Steamers from both other cartoons did not fit: /

Dinochka, congratulations to Shtebochka!
The dot blinks - this is normal!
My steamer came from Orson 5002, it is placed on the bottom on small legs, 3-4 cm high. I cook with steam under pressure, so I don't pour a lot of water (80-100 ml), so the water level is below the level of the steamer. It seems to me that these are the steamers that should be used in CB, that is, they are placed on the bottom.
And those steamers that are attached to the sides of the bowl should not be used when cooking under pressure, since the lid may not lie tightly and steam will pass through. But if you cook without pressure, then you can use any steamer that fits. It is not critical there
You can see the type of grill from the airfryer in the household stores, if only it fits in diameter. And put food for steam directly on it

[Deana]

Deana, congratulations on your purchase. There are steam steamers, plastic and stainless steel, well suited to our Shtebochka.

[Bijou]

Bijou, Flax, and I'll ask about the peppers. I couldn't even imagine such a way !!!
And if I already have stuffed but frozen ones, will your method work?

I want porridge. Herculean!

I cook from long-playing oatmeal, proportion 1: 6. The water-milk ratio can be adjusted to taste. I put it on the porridge for about fifteen minutes, I do not forcibly release the pressure, it is on the heating until the family remembers the porridge.

[Svetlenki]

Svetlenki, everything is correct. But if you are not embarrassed by the protein flakes floating in the soup, you can not filter.
I usually do not cook everything at once. I cook the broth and freeze it in zip bags or containers. And I make soup on request.

I cook and freeze the broth. And I make soup on request.

What a great idea, never came to mind. And does the taste of frozen from freshly brewed not differ much?

[Deana]

Deana, congratulations on Shtebka!
I torment herculean long-running night. The proportions are 1: 5, somewhere, depending on what density you like. You can almost boil the milk on the Fry and then set the Simmering 90 degrees for 10 hours, or just without boiling right away. By the morning the porridge is ready, it goes to heating.

[Arka]

Arka, I often cook broth for a week, but do not freeze it, but store it in the refrigerator in a Taper container. Every day I cook a new soup in a small slow cooker. Now I also plan to cook broth in Shtebe, and soups in small Redik. Only there is nothing to cook yet, they do not call something from the courier delivery service

[Nata]

But if you are not embarrassed by the protein flakes floating in the soup, you can skip it.

Nata, this is what really confuses me. Great idea for future use. I'll try!

Girls, did anyone try to bake in a stainless bowl, after covering it with baking paper?

Girls, there is an action on ozone now, DD2 - for 4199 rubles

🔗

DD2XL - 6993 rubles.

🔗

[Kara]

Kara, Irina, this action has been since Friday. Moreover, they occasionally change the price, then they lowered them, then they raised them, and now they are the lowest.

[lady inna]

lady innaI baked with paper. Charlotte.But it took me one and a half times longer than the prescription.
I like baking more in the oven. But this does not mean that it is bad at Shteba, no. This is just my personal preference.

Lena, Bijou! I did the peppers!
Thank you! Pepper in 15 minutes turned out slightly aldente, as I like And a little bit with a smoke, mmmmmmm
.

In proportions as usual, or do you need more liquid? I want porridge. Herculean!
And the porridge is boiled first on porridge, then on languor, if you want, or can you immediately put it on languor? How then with time? And what temperature should I set?

Oh, it's like fantasy works for someone. I don’t cook anything at all on the languor, so this question is not for me.
I just turned on the standard Porridge-0.7. If you were going to open it as soon as possible, then more time, if time is not pressing, then for 5-7-10 minutes, depending on the cereal. Less hercules, more rice - it is difficult to boil in milk. And there, from my own experience - someone loves to smear, I like to have straight rice with elastic pearls. The main thing is that there are no foams!

The proportions are about a multi-cup per carton of milk and 2.5-3 tablespoons of sugar, salt and vanillin if desired. But it is advisable not to open the milk quickly - it will boil, foamed and can jerk through the valve. Therefore, if we really need it urgently, we release steam in tiny portions - zilch, pause, zilch, pause ... And so usually at least half an hour after the end of the program. The valve itself may not fall even by 80 grams, so we help you carefully.

And if I already have stuffed but frozen ones, will your method work?

Quite. ) Only it will take a lot of time to defrost, usually I try to preheat such peppers in the refrigerator in advance.
I would put it at least half an hour. And brown the barrel according to the recipe, if just boiled ones are not needed. It seems that I tried to immediately lay it and snap the lid, but something in this "full automatic" did not suit me very much, I don't remember.

Lena, Bijou! I did the peppers!
Thank you! Pepper in 15 minutes turned out slightly aldente, as I like And a little bit with a smoke, mmmmmmm

Urrraaa !! This is efficiency!
And how do you like the structure of the peppercorn itself? Delicious, tell me? All my life I ate only the filling, and then even vegetables were used. ))

And why "with a smoke"? Burnt, or what?
With advice, such a slippery matter ... If the filling is dry and the pepper is fresh, then there might not be enough moisture, I did not foresee this - the last times I had a frost, and it was always too wet. ((

But in any case, the very first time is important - to try. And then we make our own edits and you can always splash a couple of tablespoons of water, sauce or broth before closing.

[Arka]

Arka, I also bake in the oven, but I really want perfect, even biscuits, like Tanyulia's. I haven't bought an anti-stick bowl yet. So I figure out how to get out.

[lana light]

lana light, Thank you! Your steaming advice came in handy! Yesterday and at night I ate a salad Eggs boiled longer than all vegetables, even wonderful

liusia, here I am! I've seen such! I didn’t understand that it was IT! Something small seemed. But this is an option without legs, right? That is, you still need a stand. We all have some kind of wide coasters, I found some old one in stock at home, adapted it, but I'll buy this one too!

Gingi, julia_bb, Bijouthank you girls! I asked the proportions, because someone says that 1: 2 is necessary, and who is 1: 5 or even 1: 6, as in the instructions, and I doubted, maybe a couple less is needed. What is good about herculean (for me) that in it it does not matter how much it * smear * You cannot spoil it. There will be porridge for the evening!
I don’t risk betting for the night, we must first find out the temper and guess at the exit.

I read in the reviews that this is a minus, that the lid is removed and there is no condensate collector, but for me this is a plus. Usually the collection or not, as you open the lid, the entire side is in the water and tries to overlap the side, but here everything is harsh - I took it off and drained it and there were no problems.

Lena, Biju, the peppers did not burn, the skin was baked and gave a specific taste.It turned out super !!! And nothing stuck to the stainless steel, although there was a drop of oil, it sprinkled from the spray to the bottom.

Shtebochka baked another apple biscuit charlotte for me. As always, airy, juicy and without problems. Made with cinnamon, cardamom, vanilla and star anise.

[Linadoc]

Linadoc, oh, what a beauty Len, is how many eggs and on what program, time?

how many eggs and on what program, time?

4 eggs, brown sugar 2/3 mstk, flour 1c 1 mstk with a good slide, soda 2/3 tsp, 4 small apples, cinnamon, vanillin, cardamom, star anise. My eggs, yesterday's, they are very large. "Languor +", 110 * C, 1 hour and 20 minutes did not open and did not take out. Sprinkled apples with lemon juice and sprinkled with a tablespoon of sugar, laid out on the bottom, poured biscuit on top.

Girls, about sticking to stainless steel when frying. When I fry fish in a frying pan, I know a secret - to prevent the fish from sticking to the frying pan, you need to heat the pan with oil and salt the oil. You don't need to salt the fish. I do so, it fries beautifully. And the fish turns out to be a salted tunic in a tunic. I just thought - maybe it will work not only for fish and maybe, in the case of stainless steel, add salt oil? I haven't tried it because I haven't fried it yet, but maybe someone will try and then tell us all whether it's sticky or not.

Oh, turning off the heating might be interesting.

Moreover, it is interesting because in the new X-elks, the heating after the main program is set by the user, with the possibility of choosing the time (duration) and temperature of this very heating, and not like the other Stebs: 4 hours, 70 degrees and that's it .. ...

Girls, a question: I just put Chuchelkin steamed chicken roll. I switched on steam cooking for 1.30 minutes. Shtebka gained pressure, started counting the time and squeaked all the way! What does she want? Is this so necessary?

[Olga]

Olga, because there should be no pressure in the steam mode, therefore it beeps.

Good afternoon everyone. Girls, tell me, please, how to cook barley porridge so that it can be put on at night and by the morning there was exactly "downy" porridge? My husband basically does not eat barley (he says he ate in the army), I cooked it 2-3 times in my distant youth in my whole life. And now, again on principle, I want to prove to him that the barley in Shteba will be very tasty. And do you need to add any additives like fried onions / carrots there for taste? And, if not for the night, then at what time and schedule?

[Pinky]

Pinky, here's the recipe, it turns out very tasty:

Pearl barley (pearl barley with mushrooms, onions and carrots) (Scarecrow)