Scarlett SL-1529 pressure cooker (reviews)

I am reporting! Ginger soup, and put sliced ​​lemon on the wire rack - so to speak "control shot" I put on the "double boiler" mode the 1st time for "vegetables", the 2nd time for "meat". The smell was wonderful - interrupted by the smell of silicone. But when I cooked the cutlets for a couple, the smell came around the apartment again silicone, that the little one told me that I was cooking some nasty stuff and she wouldn't eat that ... Although the cutlets were "aired" and were very tasty But the smell from silicone never left completely.

Another cooking question. I love vegetable stew, but I have half of the vegetables frozen, half not. What to do, defrost, and then throw everything together for cooking, or can you load everything at once? If right away, will the cooking time increase - after all, it takes time for the food to defrost? How many minutes to increase?

Example:

Frozen:
Sweet pepper
blue
zucchini
color cabbage

Fresh:
carrot
potato
cabbage

And if you throw in everything frozen, then do not add water at all, since it will come out of frozen products, or is it still pouring?

That's how many questions one dish at a time, it's a shame.But you forgive me, this is my first pressure cooker - I'm learning

The ring will always smell, it cannot be avoided, it seems to me. I just don't understand, these rings are made of different silicone or what ??? Well, it smells to me if you smell it deliberately, but not when cooking, or just if the lid is lying. Strange ........
And in the stew, I would throw vegetables in a row, if they put frozen meat and it has time to cook, then vegetables must!

Vitalinka, I will do the same for the next ribs, delicious - I'm sure.

You can stack vegetables all at once. There is no need to increase the time, since the SV until it heats up the entire contents to the cooking temperature, the time does not start counting.

At first, this plate of the preparation time of the asterisk in the link helped me a lot, just remove it

[Zabel]

Zabel, try stewing cabbage again, the smell from it is well absorbed into the silicone. In general, I did not have this, a new smelled a little and that's it, then there was no foreign smell.

Thank you girls! I will try
Vitalinka, thanks - I'll do it.

Has anyone used Vetta silicone thermo mats in a pressure cooker when baking so that they do not burn? How do they not melt, do not transmit the smell of silicone?

Nothing happens to them in the oven, but in general the girls use silicone, have not heard of any troubles

stewed cabbage today. I set the extinguishing mode for 35 minutes, the valve is closed - as a result, in 9 minutes. turned off. The cabbage is kind of boiled over. There was water at the bottom (I added frozen sweet peppers). I realized that I had to try with the valve open and set it in less than minutes.
Girls, in what modes can you cook with an open valve? And another question - in what mode can you fry? Does it mean that the lid should be open at all? Is it like this?

I fry either on "baking" or "heating". I do not close the lid at all.
I only bake with an open valve.
And for cabbage 35 minutes is a lot, I simmer "rice" on the prog for 12 minutes, if it's a full saucepan.

At first, this cooking time plate helped me a lot. just remove the asterisks in the link

Zabel, look at the link that I gave. It will be easier for you to navigate with the cooking time.

And today I cooked pumpkin porridge. I put the rice in the MV and while it was cooking, I cut the pumpkin on the Berner and in the CB for 7 minutes. This is generally a class - boiled down to smithereens.

[vitaokstep]

vitaokstep, I printed thanks myself. But it says "cooking", and I stewed it - I thought there was a difference in these cooking methods ...or am i wrong and no matter what i do, the timelines don't change?

I just made ala-jam according to the "-60" system. There are apples, prunes and then add an orange - without water and sugar.
Stage 1: 15 minutes for "extinguishing" the valve is closed - normally, interfered, loaded an orange, interfered again
Stage 2: 10 minutes extinguishing the valve is open - burned out - I heard a smell and did not wait for the end of cooking, opened the lid.
Conclusion: it was necessary not to open the valve, so that everything languished in its juice.

yes no ... it's all relative. you can safely focus on the table

yes no ... it's all relative. you can safely focus on the table

and you need to rebuild yourself, which prepares much faster in SV. I don't even remember that I cooked this for more than 15 minutes. Also, keep in mind that if you do not forcibly release steam, then cooking is still in progress.

[vitaokstep]

vitaokstep, I printed thanks myself. But it says "cooking", and I was stewing - I thought there was a difference in these cooking methods ... or am I mistaken and no matter what I do, the timing does not change?

I just made ala-jam according to the "-60" system. There are apples, prunes and then add an orange - without water and sugar.
Stage 1: 15 minutes for "extinguishing" the valve is closed - normally, interfered, loaded an orange, interfered again
Stage 2: 10 minutes extinguishing the valve is open - burned out - I heard a smell and did not wait for the end of cooking, opened the lid.
Conclusion: it was necessary not to open the valve, so that everything languished in its juice.

Zabel, take a rest: girl_wink: I have the impression that your SV is constantly working. I envy your enthusiasm

no, she's resting)) I'm just testing her until 14 days have passed))) and so more than 2 dishes a day and I'm not enough))

no, she's resting)) I'm just testing her until 14 days have passed))) and so more than 2 dishes a day and I'm not enough))

Don't be angry ... I just envy you - I envy you in a good way

check on meat and cereals to understand both the principle and time of cooking

Yes, I'm not angry about you !! There is such a kind atmosphere that you just can't come off))) Thank you for your advice and recommendations !!! I keep thinking - how we used to live without the Internet !!! Our poor mothers and grandmothers !! And here any question is resolved in an instant ...
Yes, I also think about meat and cereals - but my household will not finish eating cutlets and stewed potatoes, and there is no point in cooking in front of it ... it's a pity to throw it away ... I endure it for now, but my hands are already itching
I printed out a lot of recipes, but I realized that recipes from a multicooker are not particularly suitable for a pressure cooker (even with an open valve) - for example, with jam and beets, I felt that one was burnt, the other was boiled ... We need to look for recipes specifically for a pressure cooker and preferably for Scarlet , because probably the "rice" mode, for example, for different models with different cooking times ... so understand how and what to cook ... and oh, how you don't want to transfer products ... and my husband is kidding that I spent money, but no sense - some costs

[Zabel]

Zabel, this is only the first time you will be looking for recipes, while you make friends with her. Now I cook everything in it without any recipes. The main thing is to understand the cooking process and cooking time. Good luck and delicious food!

[Vitalinka]

Vitalinka, Thank you)
Please advise. I want to cook an omelet, but I need it to be without oil (fats) and based on 1 egg of the 1st. l. milk - really? What mode should I put on? Waiting for an answer from the pressure cooker gurus !!!

Oh, scrambled eggs in the pressure cooker - how do you shake it out? Much easier in the pan.

The omelet should be cooked in baking mode. Heat the saucepan a bit, pour the egg mixture into it and turn on the program for 15-20 minutes. After the end of the program, let the omelet stand under the closed lid for another 6-8 minutes, and then take it out with the help of a double boiler.

[Vitalinka]

Yes, I didn't even succeed in a frying pan)))) I thought maybe it would work in SV))
Vitalinka, thanks, I will try now))

Good day!!! I really need advice. Now I am faced with a choice of what to buy a REDMOND RMC-M4500 multicooker (REDMOND RMC-M4525) or a SCARLETT SL1529 pressure cooker.I read almost the entire Temka, but I still did not make up my mind, since I will have this unit for the first time. And the most important thing for me is delicious food and a minimum of time spent on cooking, because I have to work a lot, and a family of 2 adults and 3 children.
Who can advise what?

Zabel, do you want to try to make a steam omelet? And it is healthier and generally without fats and will not stick to the saucepan.

Good day!!! I really need advice. Now I am faced with a choice of what to buy a REDMOND RMC-M4500 multicooker (REDMOND RMC-M4525) or a SCARLETT SL1529 pressure cooker.

The Redmond models you wrote are multicooker, and Scarlet is a pressure cooker. Do you want a pressure cooker or multicooker?

I have both a slow cooker and a pressure cooker. In a multicooker it takes longer, but there is one thing, for me personally. In the morning I'll throw it all down, went to work, for lunch, and even more so by the evening everything is ready and unattended. With SLE, it is also possible, but the point is if everything is ready for a loved one within an hour, but this hour must be spent here and now, and so everything is ready to come. You can put on a delayed start, there is also a SLE in SLE, I have not tried it yet, I'm afraid))) and again, somehow the meaning is lost in view of the speed.
Wash confused it even more))) In general, you just need to decide on the way of cooking - from evening to morning, from morning to evening .... well, because everyone works.
But now I would take SLE first, and only then would I think I need a cartoon or not.
It just feels like I'm betraying my slow cooker

And I'm from that minority of people who don't like all CB food. Well, I don't like soups / borscht from SV. But on the other hand, broth, mashed potatoes, side dishes (if you need to quickly), pumpkin, like today, for example - only in st.

I made beef in mustard, then I took the recipe on the forum, but I didn't really like it, but my husband liked it. I think that I just did not take into account the peculiarities of SLE when cooking, after multi-to. I'll find a recipe now.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=58312.0 did this

Zabel, do you want to try to make a steam omelet? And it is healthier and generally without fats and will not stick to the saucepan.

ABOUT! Need to try! Can you tell me the cooking time?

Surely I don’t know, but I don’t want to be smart, try to search here on the site with a search engine. I was like that in a multitude, I put a container with beaten eggs right in the basket of a double boiler, but at any moment the lid was opened and looked, what was preventing me from doing this in the well? This is a question for yourself, and the steamer is lower, you can take a deeper container

good evening everyone. I want to give this unit to my wife for my birthday, but I have doubts about the smell. will there be a strong smell of lemon or other odors of the product, the smell of silicone will become less or not at all audible, but some microparticles will still get into the food, is it toxic, I would not want to be etched with silicone

and another question, I don't remember exactly who, but wrote that the saucepan is suitable for a scarlet from comfort. can anyone check please unsubscribe.

Silicone used in the food industry, food. After all, there are baking dishes, and some kind of device in which they boil, steam, fry. And how you feel about it decide for yourself. Everyone is used to Teflon ...

ABOUT! Need to try! Can you tell me the cooking time?

In general, I was making an omelet of 3 eggs for breakfast. 2 multi-glasses of water in a bowl, grate, on it a slightly oiled plastic microwave box. Your routine is 4 minutes.
Diet such))

girls, help please, I want bean soup)
how much to put it so that there is boiled (but not boiled) beans? (medium in size, not large, but not small either .. do not soak so)

and another question, I don't remember exactly who, but wrote that the saucepan is suitable for a scarlet from comfort. can anyone check please unsubscribe.

Not checked yet. At least in the topic, no one unsubscribed.

Girls, thanks for the advice. In the next.Once I try it for a couple, maybe it really will lag behind better)) This time it worked out, but not everything lagged behind the saucepan. Although it was already unbearable to make a steam bath to get it - I wanted to eat and there was no time - I had to be in time before 6))))
🔗
And I also noticed that the protective surface at the bottom of the saucepan has worn off
🔗 🔗

girls, help please, I want bean soup)
how much to put it so that there is boiled (but not boiled) beans? (medium in size, not large, but not small either .. do not soak so)

dry not soaked peas boiled on the soup program (how long is it there, about 18 minutes?) in fluff. Well, for beans, I would increase, for the first time, well, up to 30 minutes, and then you can look and add time if necessary.

And I also noticed that the protective surface at the bottom of the saucepan has worn off

I also wiped it off, but I think it's okay, it's constantly spinning and crawling when you interfere with something.

And yesterday I made potatoes in beef, on meat ... well, that's like BEEF in 21 minutes so that you just bite with your lips. I don’t understand ...
And in the morning, before work, the second piece of beef, like boiled pork, in the same 21 minutes ... I also managed to wash the dishes.

Here is the answer to the question - slow cooker or pressure cooker)))

dry, not soaked peas boiled on the soup program (how long is it there, about 18 minutes?) in fluff. Well, for beans, I would increase, for the first time, well, up to 30 minutes, and then you can look and add time if necessary.

Thank you)
I just cooked peas into dust so that ..
and you want bean so as not to dust, but not solid))))

At first, this plate of the preparation time of the asterisk in the link helped me a lot, just remove it

if you check this plate ... then oh))) I would put 10 minutes

if you check this plate ... then oh))) I would put 10 minutes

There are some red beans. Maybe it cooks faster?

Oh well ... beans and beans ... there are white, burgundy, brown, speckled, speckled
Well, it's not a question, after the end of the program, check and it will become clear what to do next, or cook or collect the soup further, for spare parts.
I would not, for the first time, put everything together ...

For the first time, I would not put everything together ...

And that's true. Until you try it yourself, you won't know. For example, we all have different water, which means that the result is different.

Oh well ... beans and beans ... there are white, burgundy, brown, speckled, speckled
Well, it's not a question, after the end of the program, check and it will become clear what to do next, or cook or collect the soup further, for spare parts.
I would not, for the first time, put everything together ...

and that's right)) bean salad for a start I'll do)
or mashed potatoes as it turns out)))

If it digests itself into fluff, which for some reason I doubt, make a bean paste or such a spread on bread (dip)

Yes, I haven't eaten beans for so long that I'm afraid I'll eat it anyway)) I miss you)

Well, I’ll probably try on the extinguishing? there, in theory, boils less .. or is it better on soup?

on your recipe for 10-15 minutes - I would do that