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

[Sveta]

Sveta, so it is cooked for only 1 minute, the rest of the time is on heating, or you can turn off the heating, there the residual heat remains well.

[Pinky]

I am interested in the cooking algorithm exactly in Shtebe and precisely at night, so that without soaking

Pinky, soaking cereals is highly recommended, especially such as barley.
Cereals and legumes contain phytic acid, which prevents the absorption of trace elements and the work of enzymes.

if cereals are eaten without soaking, then phytic acid removes calcium, iron, magnesium, phosphorus and other minerals from the body. It is not for nothing that our ancestors (after all, they are not fools) always soaked all cereals before cooking, then phytic acid, which has passed into a soluble form, on the contrary gives a bunch of minerals to the body.

Soaking cereals for 7 hours in warm water with the addition of acids (lemon, kefir) neutralizes phytic acid and greatly improves the nutritional value of cereals and flakes.

Pearl barley stewed with mushrooms in a multicooker-pressure cooker Steba DD1 (Linadoc)

a variant of stewed barley, it is also with mushrooms, but mushrooms can be excluded or cooked, for example, a sweet version
Barley "Mocha" (multicooker-pressure cooker Steba DD1) (Linadoc)

if tastes like that fit
In these recipes, the cooking algorithm in Shteba is precisely stated

We set the program "Porridge" 0.7 1 minute, after the signal we turn on the "languor" 85 * 4-5 hours

Girls, today I cooked pilaf with chicken breast according to the instructions in Tanyulia's video. Delicious! Made a tiny change by adding a little ketchup. Spices were taken by Kotanyi for pilaf. Great recipe!

[mirtatvik]

mirtatvik, And photo? And a reference? Is the breast not dry?

[Pinky]

Pinky, I recently described here how I made pearl barley on Slowing +
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0

[Deana]

Deana, Dina, here is the link.

Dina, my photo will not differ from the photo in the recipe, I will not exhibit it. The breast is not dry. I really liked it.

[Pinky]

the cereal must still be soaked and drained beforehand

Pinky, the barley must first be rinsed well, then filled with water for several hours, optimally by 6-8. This will help remove excess aftertaste, make the porridge crumbly and dissolve the phytic acid contained in the shell of the cereal, which will make the pearl barley tender and bioavailable.
I love barley and cook very often. Shtekochka and slow cook barley perfectly. Now in Shtebochka, I most often cook a dairy sweet porridge for the morning and a side dish for dinner. For milk porridge, I wash the barley and, together with other cereals (rice, millet, wheat, long-boiled oatmeal ...), pour water + milk (1: 1) in a ratio of 1: 5-6, depending on the composition of the cereal. I put it in a ceramic bowl with a delay of 5-6 hours in the evening for the night so that the preparation starts at about 3-4 in the morning for the "Porridge" program 0.7 15 minutes. Then the porridge is heated and by 8 am I get a wonderful stewed milk porridge. I put it on the side dish in the morning. After rinsing the cereals, pour water in a ratio of 1: 3.3 (for 3 mstk 10 mstk of water), salt, add fried onions, carrots, spices (you can dry mushrooms) together with oil straight into the water, put a delay of 6 hours, "Porridge" 0.7 15 minutes in a non-stick bowl. And I go to work. The porridge is being cooked and heated. I come in, mix and voila! If possible, it is better to rinse and separately soak the pearl barley, then drain the water, rinse again and fill with new water for cooking.
There is another favorite recipe - barley in monastery style
Thank you, Marinochka, for the link and tips for beginners!
And it is better to cook the chicken breasts on the "Simmer" in cream at 92-95 * С 35-45 minutes. The result is always superb and no dryness.

Is it a "crown" (two half-breasts on the bone) or pure files?

Clean files. It takes longer and longer on the bones, exactly 1.5 hours. But I prefer to cut from the bone. And bones for broth.

Cook chicken breast for 3 minutes. It turns out juicy and aromatic. Why torment her for hours?


Cooking juicy boiled chicken fillet (Elenka)

Cook chicken breast for 3 minutes. It turns out juicy and aromatic.

Well, if we discuss this topic, then the most juicy and tender chicken breast is sous-vide at T = 63 * C 2.5 hours, taking into account warming up.

And I was blessed with barley I would never have thought that this porridge could be so tasty!



Girls who made barley with meat on languor, do you think you can use minced meat instead of meat? Pre-fried probably? I need to use it, I want to throw it into pearl barley.

Girls, today I cooked Turkish pilaf with bulgur and chicken. Delicious! Onions, carrots, bell peppers, chicken, ketchup, salt, seasonings for pilaf were fried for 20 minutes in vegetable oil. Bulgur on top, stuck garlic, some more salt and spices for pilaf. Filled with boiling water (1: 2). 10 minutes under 0.7 pressure. The steam was forced off. Stirred. She let it brew under the lid for 10 minutes.

[Dina]

Dina, I would fry the minced meat with onions right in the Shtebe, and then boil the cereal for a minute and put it on to languish.

[Dina]

Can I have minced meat instead of meat? Pre-fried probably?

Dina, it is possible, only it will "dissolve" in pearl barley. Apparently it will not be at all. I do not fry. I fry onions, carrots and spices, and put the minced meat raw. And I also like sun-dried tomatoes in the basil there to add

Turkish pilaf with bulgur and chicken

Tatyana, I also love this pilaf, only I always wash the bulgur (like rice) in several waters and fry it along with fat tail fat, carrots, onions and spices. And I put chicken or meat on top and pour water 1: 1.3. Then the pilaf is crumbly and aromatic, and the meat is the softest.

Added Thursday, 09 Feb 2017 09:14

can you find out your recipe for Turkish pilaf with all the details on quantities, programs and time?

Girls, I have a big family, so I cook often and a lot, but I don't really measure in grams, everything is by experience and by eye. But I can describe in detail. This means that I turn on the "Fry" for 20 minutes, cut fat tail fat or lard 50-60 grams into cubes and, without waiting for the signal, I start frying there. While I'm cutting onions and rubbing carrots. Onions 2 are quite large heads, carrots by weight are the same as meat (I usually have about 600-700g). I take out the vyshkvarka and sprinkle onions and carrots. I immediately add spices - cumin 2 tsp, black pepper (I have a mixture of 4 peppers) 1 tsp, coriander 2 tsp. I grind in a mortar, fenugreek, cardamom, turmeric (I have saffron), I have ground paprika - 0.5 tsp each. I continue to fry, stirring quite often. Usually it takes 8-10 minutes and the "Frying" bikalk is already on. At this time I wash the cereals, usually 4 mstk. I prefer parboiled rice or bulgur. I wash it 3-4 times to clean water in a regular bowl. I pour into sautéed vegetables and continue to fry until the end of the program, stirring occasionally. At this time, I cut the meat (600-700g) and rinse the raisins (somewhere around 50g). When the frying program is over, spread the meat and raisins on top of the rice with vegetables. Salt and add 1 tbsp. l. sugar and 1/2 tsp. citric acid. I pour water on top at the rate of 3 mstc of cereal 4 mstc of water, 4 mstc of cereal 5.5 mstc of water. I close, put on the program "Porridge" 0.7 10 minutes. I open it 30 minutes after the end of the program, mix it and feed everyone. Usually enough for one time, but I have 7-8 people eating eternally growing hungry organisms

[Linadoc]

Linadoc, Linochka, and will the meat be cooked in 10 minutes? Straight raw?

[Olga]

and the meat will be cooked in 10 minutes? Straight raw?

Olga, it turns out 45-50 minutes in general: until it gains pressure, 10 minutes under pressure for steam and 30 minutes (minimum) before opening the lid.During this time, everything will cook perfectly and will be the softest. Raw meat or chicken.
The rinds then go well for baked potatoes, for pasta, for baked pumpkin.

Well, finally! I will definitely try! And what kind of meat? I don't like lamb, will the veal be cooked during this time too?

But I have a flight of barley: (Yesterday morning I soaked the cereal. Since the kefir was greedy (I made cottage cheese from it at that moment), I filled the cereal with the remaining whey from the cottage cheese. Late in the evening I washed the cereal very well (I took 1 glass), filled it with water 1: 2.5, added fried onions with carrots, salt and set, as the girls recommended, for simmering 95 * 7 hours. The result in the morning did not please me at all. As a result, it turned out to be a messy porridge, but I still wanted closer to the side dish. The husband categorically refused to eat the porridge, because he felt a slight sour taste (as I understand it, the result of soaking in an acidic environment). As a result, I concluded for myself: I put too much frying, water is needed 1: 1 or 1: 1.5 for relatively crumbly porridge (in 6-7 hours the cereal will become soft in any case.) And, most importantly, I will pour the cereal now only with pure water. Soaking in kefir (or any other acidic medium) is good for the softness of the meat, but for the cereal it did not suit me it tastes well. probably not for everyone. In general, a bad experience. Nevertheless, I will not abandon attempts, I will nevertheless select an option that suits me (even, rather, my husband). Eh, and so I wanted to hit my spouse

[Olga]

And what kind of meat?

Olga, yes any. I love pork and chicken. Yes, it makes no difference. Any meat cut into small pieces with this mode will be completely cooked.

flooded with water 1: 2.5

Pinky, with such a proportion of porridge-smear can not work. Maybe you measured it wrong? It is necessary to count on 1 mstk of dry cereal (before washing and soaking). And in general, it is very difficult to get a smear from whole pearl barley, but from a yachka you can. But with a cell, everything is different. And, by the way, with any method of barley cooking, 4-5 hours is the optimal time. If you cook for longer, it either creeps and becomes of little use (with an excess of liquid), or becomes rubbery (with a lack of liquid).

[Linadoc]

Linadoc No, I measured everything correctly. And I have whole cereals. Just to the right amount of water was added a decent portion of fried onions / carrots in oil. Apparently, there was too much liquid for that amount of cereal. Yes, and in terms of time, probably, it really turned out a bit too much. She really crawled away. I put it on at night, forgot how to put it on a deferral, and set it to 7 hours so as not to get up at night. But the most important thing is that there is sourness in the taste, this is what my husband did not like most of all (me too, in general).
Come on, I'll try again. Someday it will turn out

There are raisins and no garlic, is it sweetish?

There is citric acid, so the taste is balanced. And I add the chopped garlic to the ready-made pilaf immediately after opening the lid before mixing, then stir it and get a wonderful aroma.

[Linadoc]

LinadocThank you so much for the Turkish pilaf recipe! I will cook.

girls, I want to make steamed ice cream manti. I put the stand, then the double boiler. A little to the bottom of the water. I take any program and under pressure is 20 minutes enough?

[Ekaterina2]

Ekaterina2Katya, I think that's enough for the eyes! Maybe even less ..
I cooked a piece of frozen pork weighing half a kilo, put it on Meat at 0.7 for 30 minutes. It was ready! Then I didn’t forcefully play off and it still lay in the bowl for about 10 minutes ...
In a regular MV, frozen dumplings were ready in 40 minutes, but there really was not steamed, but stewed in sour cream

[Sveta]

In a regular CF, my frozen dumplings were ready in 40 minutes

Sveta, tastier than if you just cook in a saucepan?

[Svetlenki]

Svetlenki, Svetik, I just like to cook in MV, but not on the stove! In the cartoon, he threw it and went to do his own thing (for example, to his favorite Bread Maker!). Nothing is lit, the smart girl herself will invite you to eat!
And if it’s on the stove, then either the husband with stupid questions will pester, like, what’s it boiled down in a saucepan? or by the smell of burning, you can determine that the dumplings have already stopped boiling and have begun to fry ...
The taste is just different, because they stewed with sour cream, and not that which tastes better in MV or on the stove ...

Ekaterina2, Katya, I think that's enough for the eyes! Maybe even less ..

You were absolutely right! Enough, that's for sure. Soft, juicy, lovely - and you don't need to do anything (I have purchased manti, from our school cafeteria - a reliable manufacturer). You can bet less, probably. But since they are large and frozen, then 20 minutes is quite good.

I just like to cook in MV, but not on the stove! In the cartoon, he threw it and went to do his own thing (for example, to his favorite Bread Maker!). Nothing is lit, the smart girl herself will invite you to eat!

I am the same. I will definitely forget that there is something on the stove. And it seems that she moved away for 5 minutes. I'm already running for the smell. After the death of the first one, I immediately ordered a new one. I can't live without her

[Ekaterina2]

Ekaterina2, Katyusha, come to me! I'm glad that everything worked out!

Added Thursday 09 Feb 2017 8:55 PM

Aenta, I also can't imagine how to cook without multi! So convenient!

stewed in sour cream

And detail? Just sour cream, salt and that's it? Or what subtleties are there? Something on Temko the dumplings question went

I just like to cook in MV, but not on the stove!

I can't say anything against the stove, but against running up to the stove ... I also like stew in a saucepan, but how much more convenient it is in a cartoon!

I have purchased manti, from our school cafeteria - a reliable manufacturer

Never made them, just steamed, without adding anything? That is, then neither fry, do nothing with them at all? Since the topic of dumplings has already gone, it is necessary to try the manti too.

Manti is always cooked only for a couple, that's the whole point!

That is, then neither fry, do nothing with them at all?

Don't need anything! Sour cream should be put on the table, yes.

Manti is always cooked only for a couple, that's the whole point!

Therefore, I have not cooked before, although there is a double boiler.

Don't need anything! Sour cream should be put on the table, yes.

I went for the mantas. I hope they don't sell that crap here.

And detail? Just sour cream, salt and that's it? Or what subtleties are there?

I used to do it in another MV, I haven't tried it yet in Shtebe
Dumplings straight from the freezer, without defrosting, put in a greased bowl in one row. In Scarlet I switched on the "Baking / Soup" mode for 20 minutes. In Shtebe, I suppose you need to put on the languor at 110 * C with the lid closed. You have to look at the time ... Maybe 20 minutes too? Then mix, add the sauce: 0.5 m / st (about 80-100 ml) of water, mix with 2 tbsp. l. sour cream, salt, bay leaf, a piece of butter. Then in Scarlet there was another 20 minutes "Baking / Soup" mode. Well, that is, we have -Flow at 110 * C for 20 minutes.
Let me remind you once again that in Shtebe I did not cook this dish in practice and I only assume in terms of time and mode ...

Oh, Light, I wrote so deliciously, my saliva flowed ...
Must try! Girls who will be the first to do it in Shteba, unsubscribe.
In small Panasik, it means also at the Bakery, right?

who will be the first to do in Shteba, unsubscribe

Dumplings with mushrooms (multicooker-pressure cooker Steba DD1) (Rick)

[Ekaterina2]

Dumplings straight from the freezer, without defrosting, put in a greased bowl in one row

That is, they are fried first and then boiled? I just wanted to do it in a simple cartoon while Shteba is busy experimenting with manta rays. I also bought a khinkali, I don't know what it is at all, but * everyone pabizhali and I pabizhal *.

Posted on Friday 10 Feb 2017 10:13 PM

Ekaterina2, tell me, pliz, after the expiration of 20 minutes under steam, did you release the pressure or wait for the valve to fall?

[Dina]

Dina, I am not Catherine, but I will answer, I cooked manti in a pressure cooker, I bleed the pressure after 20 minutes.
Careful of course.
And khinkali is usually boiled like dumplings in water. Perhaps they will cook for a couple like manti, I have not tried it.
Khinkali is characterized by a dense knot of dough on top, and they are eaten holding this knot with their hand, it is believed that this knot itself is not eaten, the dough may not be boiled in this place.

[marina-mm]

marina-mm, Thank you! I did everything in the place, it took 20 minutes for everything. I'm not sure whether I was bleeding steam or not, but almost all the water evaporated, almost burned the bowl.
By the way, according to reviews, khinkali are also steamed, the upper bundle is cooked.

The first time I blew steam forcibly - cool

[Deana]

Deana, I blew off steam - I was hungry. .. By the way, today I conducted an experiment - I cooked pasta for the first time. I here read from someone that it will be delicious if you first fry them, and then add water and cook. She turned on the frying, poured a little vegetable oil. And then the oil began to splash !!!!! I turned off the frying in fright. I threw the pasta into the bowl, and they began to fry. After a couple of minutes, she poured water, put frozen ready-made meatballs and on the meat for 2 minutes. Then I left it on heating. As a result, after 30 minutes there were delicious pasta with delicious meatballs.

[Ekaterina2]

Ekaterina2, and I read everywhere that it is necessary to bleed, otherwise they will be digested while the pressure is equal.
I've never cooked pasta in such devices! Even in an ordinary cartoon. It's not a couple, is it? That is, pasta in the bowl and meatballs in the bowl? And where does the water go then? Catch it out of it?

[Deana]

Deana, it's not a couple. They do not need to be caught out of the water - I poured very little water, only for absorption into pasta, I took plump ones. They, of course, are not al dente, they turned out, but they did not become limp either. And the meatballs were frozen with the sauce, which, among other things, was absorbed into the pasta and it was delicious!

[Dina]

Dina, when cooking in a multitude, water is poured to slightly cover the dry pasta, during cooking, the water is absorbed and nothing needs to be caught.
While writing, Catherine has already answered.

[Ekaterina2]

Ekaterina2, marina-mm, Live and learn! Thank you girls! I didn’t know, I usually cook a lot of pasta at once, but a lot doesn’t fit into the cartoon, it never occurred to me that it could be so interesting here! And in what bowl is it better to cook them? Teflon or steel? So that they do not stick, but also so that if anything, not spoil the cup?

[Deana]

Deana, I cook while everything is in steel. True, the frying program also included 2 times

[Ekaterina2]

Ekaterina2, it's clear! The words about oil scared me a little, I'm afraid of shooting oil

Ladies, my compliments. Can you tell me if it is possible to make baked potatoes in a staff? There are a few potatoes left, but I don't know how best to arrange?

[PYTNUK]

PYTNUK,
I respect Galyunin potatoes


Idaho potatoes in the Steba DD2 multicooker pressure cooker (gala10)

Good afternoon everyone! I would like to ask for advice from more experienced users. Just the other day, by chance, Shteba appeared in my house. They were given away by relatives who had left for a long time. There is experience in multicooking, moreover, cook4me was recently acquired. Shteba immediately bribed with a solid look and a stainless steel bowl. The only thing - inside the bowl, at a distance of about 4-5 cm from the bottom - a brownish (like burnt) strip in a circle and below its metal became bluish. I tried to wash with different means and boil with soda - it's useless. At the same time, the bowl is smooth, but it seems to have eaten in. Maybe these are all such bowls with time become so from heating? It's inconvenient to ask relatives - for a gift horse ... Well, I see. Or was it a defective bowl. Girls, tell us, have any of you had such moments? I’m afraid to use it. Thank you all in advance!

[Kuchlady]

Kuchlady, don't worry, I also have one of the bowls a bluish tint. Boiling with one spoonful of 9% vinegar per 2 liters helps. Unkillable bowls.