Scarlett SL-1529 pressure cooker (reviews)

Migira, when I studied multi and speed multi, realized that I needed speed. I do not agree that in the cartoon, although it is itself, but for a long time.

In a pressure cooker, at different modes, there are different pressures and temperatures, only this is not written on the display. For example, the Rice mode is the most vigorous, and the Children's menu is the minimum, since it is used to prepare milk porridge. In more expensive pressure cookers, you can choose different pressures and temperatures, in Scarlett not. Well, okay, fewer smut. Scarlett 1529 is very easy to use and very handy.

I tried to cook with the valve open. She does not start counting back, everything waits for the pressure to build up, but it does not build up. After some time of fruitless waiting, she turns off. So I don't recommend it. And why? After all, under pressure it prepares faster.

I didn't leave food on heating for a long time, I can't say if it will dry out. In principle, I think that only cereals can dry out a little from the bottom (especially dairy ones), and another product should not, there is already so much moisture, it has nowhere to evaporate, the valve is closed.

As for the crust, this is not a pressure cooker. Well, if only after the main cooking with the lid removed, brown it a little more.

Migira, when I studied multi and speed multi, realized that I needed speed. I do not agree that in the cartoon, although it is itself, but for a long time.

In a pressure cooker, at different modes, there is different pressure and temperature, only this is not written on the display. For example, the Rice mode is the most vigorous, and the Children's menu is the minimum, since milk porridge is prepared on it. In more expensive pressure cookers, you can choose different pressure and temperature, in Scarlett not. Well, okay, fewer smut. Scarlett 1529 is very easy to use and very handy.

I tried to cook with the valve open. She does not start counting back, everything waits for the pressure to build up, but it does not build up. After some time of fruitless waiting, she turns off. So I don't recommend it. And why? After all, under pressure it prepares faster.

I didn't leave food on heating for a long time, I can't say if it will dry out. In principle, I think that only cereals can dry out a little from the bottom (especially dairy ones), and another product should not, there is already so much moisture, it has nowhere to evaporate, the valve is closed.

As for the crust, this is not a pressure cooker. Well, if only after the main cooking with the lid removed, brown it a little more.

thank you very much for your reply!!!
it is very interesting to read the users of this device!
And tell me, if now, after a lapse of time, you would take it again? Or did you get a little disappointed as you use it and look for another model?

I would still take it - the combination of price and quality is optimal. My friend has a Panasonic cartoon, but the price is 3 times higher than Scarlet plus she cooks everything much longer. My pressure cooker is very good for me. to your liking!

I would take Scarlet too. Well, if only there was an option for 4 liters, then it would be, since I don't need a large volume.
In the price-quality ratio, Skarlusha is great!

Well, if only there was an option for 4 liters, then it would be, since I don't need a large volume.

and my husband is gluttonous, so we just need 5

I am very attracted by the price, and by the volume too. I'm still new to cartoons and pressure cookers, and the next price range for them is $ 160 at least, I'm sorry to give that kind of money so far, not knowing at all what kind of device it is. What if we don’t make friends, I don’t forgive myself for such spending of the family budget

and in Belarus, Skarlusha is $ 100-120

I took $ 115 at the beginning of December, and now they have grown to $ 150-160.

[Yuliya-24]

Yuliya-24, in Minsk I found from 83

[Migira]

Migira, that's lucky, eh!

this is the machinations of the capitalist masons! by the way, I bought SV in Ukraine for almost 90 ye and there was no smell from the pan
HOW ABOUT THE SMELL OF SILICONE SEAL ??? I HAVE ALREADY PREPARED THIS SMELL (SILICONE) WHILE COOKING ALL OVER THE ROOM FIVE TIMES !!! NEVER WANTS TO DISAPPEAR! ALTHOUGH HE DOESN'T GO TO THE TASTE OF FOOD!

[Alexander82]

Good day! You answered above Alexander82, giving his reasons,
which played an important role for me when choosing ...

I bought a scarlet because: delayed start, electronic control, maximum time 99 minutes (for dex40-toko 30 minutes), more programs, the ability to adjust the running time of programs, etc.

the choice ended in favor of Scarlett, on Friday I will already have ...
oh, how will I start cooking - I love it, for me cooking is like meditation
but for now I will rustle with recipes in anticipation
issue price - $ 76

[Migira]

Migira, that's lucky, eh!

you do not speak, but I sit here for weeks more and choose, I think, take - do not take
In general, the main question for me so far is just a slow cooker or a pressure cooker ... I realized that these are 2 completely different devices. So I am tormented by a choice.

76 dollars ?! Fig, damn it, myself ...

76 dollars ?! Fig, damn it, myself ...

the price of online stores is 74 - 90 dollars, in the store - from 90 dollars ...
we are actively purchasing belarusians - it's just a stone's throw from Gomel,
and food, clothing, appliances are cheaper ...
although, for example, an electric dryer Dachnik was brought to me from Moscow,
there she was 180 dollars, and here (Ukraine) at that moment a little more than 300 ...

Duc, after all, 5 liters is the volume of a saucepan, and the volume of food cooked in it is less.

The device smells very strongly during operation, how soon will it go away?

Duc, after all, 5 liters is the volume of a saucepan, and the volume of food cooked in it is less.

but I dare to assume that this is the case in all cartoons and pressure cookers, this is natural

Of course this is natural in all soon and multicrafts. But JuMi_ writes, if there were 4 liters, it would suit her. So it turns out that the useful volume is 4 liters. Maybe she means that if the saucepan is smaller, then the pressure cooker itself will be smaller?

And the pressure cooker itself is smaller, and I don't need that much food. I use half the pan at most, or even smear something on the bottom)

I ordered it today, they will bring it tomorrow morning

While ordering, I found out just such a thing. According to the consultants, we sell 2 types of them - some are Russian, the other directly to China. The price difference is about $ 10. China is more expensive. Sales consultants, of course, advise China, arguing that there are many flaws in Russian.
Are we being toughly bred? Or someone else heard this version?

Compared to a multicooker, a pressure cooker, unfortunately, is not very convenient to wash if suddenly the household, deciding to feed themselves, casually sprinkle soup on plates and drip into the "gap", picking out and washing between these "teeth" (which the lid clings to) is difficult. In the cartoon, everything is washed out at once ... Still, I don't really like the raised heating element and the gaps between it and the bottom of the case.
In general, I will have to drive my teenage sons from this unit, otherwise they will grunted at me

According to the consultants, we sell them in 2 types - some are Russian, the second directly to China.

Congratulations! You will not regret. For reasons of quotation, I ran through the Internet, did not find links to Russian Scarlets. Somehow I was choosing an embroidery machine, so they also praised the one that they had in the store. So we ourselves have to strain our brains when choosing.

[sokolinka]

sokolinka, Thank you!
I sit here, choosing a recipe for tomorrow
I want to try to cook potatoes with chicken, I found some delicious recipe. I will unsubscribe tomorrow and the results
By the way, is there a separate topic somewhere with proven recipes for this pressure cooker?
Let's post here what we cooked and what turned out deliciously with a detailed description of the recipe, quantity and cooking mode. And then it's a pity to simply spoil something

I sit here, choosing a recipe for tomorrow
I want to try to cook potatoes with chicken, I found some delicious recipe. I will unsubscribe tomorrow and the results
By the way, is there a separate topic somewhere with proven recipes for this pressure cooker?
Let's post here what we cooked and what turned out deliciously with a detailed description of the recipe, quantity and cooking mode. And then it's a pity to simply spoil something
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I advise you to start very well to boil the silicone ring - from the smell !!!!!!

Well, there I am several. pages back laid out potatoes with chicken and vegetables.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177602.0

So far, not a single product has been translated in the pressure cooker. I understood from the forum that it is better not to cook pasta in it.

in the morning I cooked millet porridge. For 1 multi-glass of millet 4.5 tbsp. milk. And it turned out to be thin.
I cooked pork stew with carrots, peppers, onions and tomato.
Very soft. On the mode, extinguishing but half the term.
I also want to try pea soup with smoked shank and just pea porridge.

Now, looking at night, I thought - what kind of side dish could I quickly cook? There was a bag of frozen vegetables in the freezer and rice in a cabinet.

- the package is frozen. vegetables (400 g).
- rice 3/4 multi-glass.
- 3/4 glass of water.
- seasoning salt.

Quenching mode, 15 min.

Delicious!

And no one tried to cook barley with meat or minced meat, onions and carrots?
My husband loves such a lump, so I think how, without the typical barley "slime", you can do this in Skarlushka

[1:1]

so I think how, without the typical barley "slime", you can do this in Skarlushka

Very simple: with the lid open, fry the onions with carrots, add the meat / minced meat, lightly fry together. Put on top well washed barley (without preliminary soaking!), and for 30-40-50 minutes under pressure (depending on the preferred pearl barley density). IMPORTANT: the proportion of cereals to water 1:1! Taking into account the onion-carrot-meat, which release their juice, it is better not to add a little water to the edge, then the barley will be drier.
And in order to save the saucepan, or let it cool after frying, then fill it with cold water, or immediately after frying, pour boiling water, and lower the cereal into it so as not to shock the saucepan by the temperature difference. I do it according to the second option, with boiling water. Of course, salt and pepper immediately. Let the pressure equalize itself.

Hello everyone) We are now with you too) Only here it’s somehow strange to cook with us)) Teach us how to use the valve, otherwise we cannot cook manti from the recipe book for half an hour) Thank you in advance)

The other day I prepared a pickle, for the first time with barley. Believe it or not, I liked it. Today I did the basics, fried the meat with onions, carrots and pickles, added garlic. regimen your recipe for 25 minutes, it turned out great. But ... there was a lot of meat, onions and carrots, and I decided to try pearl barley porridge, as Migira wrote. I added water according to the level of products, on my recipe 30 minutes, next time I will add 10 minutes, but it turned out so tasty, I did not have to persuade anyone to try barley. Thank you for sharing your recipes.

Today I took my Scarletka - a dye ..... Already in the evening I piled something .... I poured oil on the bottom, then put a coarsely chopped onion, coarsely chopped carrots on it, then a good handful of bell peppers and zucchini in cubes, then laid the homemade chicken ( two drumsticks and two thighs), cut large potatoes on top .... salted, peppered, added lavrushka and poured some water .... it seemed to me a little)) and turned on the "meat" program, adding another 5 minutes to the set 21 minutes. ... the pressure was gaining for about 20 minutes, then cooking began ... in fact, instead of the expected potatoes with a little water, it turned out almost soup, with too much water ... ...but to my little men, I said that it was all conceived, they burst with a bang .... here is my "first pancake"

And I cooked millet porridge with pumpkin this morning.
cut the pumpkin-poured 3 multi tbsp. milk, 2 tablespoons of sugar and on the porridge mode for 5 minutes.
then I opened 1multi glass of millet + 2 more tablespoons of milk, butter and porridge for the regime.
super.

and now in 8 minutes I cooked potatoes and carrots in uniforms for vinigred

Try when cooking pumpkin porridge, fry the pumpkin in butter
until golden brown, adding a little sugar ...
it tastes much better than just chopped pumpkin ...

I also have vegetables for vinigrette on my agenda for tomorrow
I also want baked milk and just milk porridge I don't know yet with what

After unsuccessful semolina porridge (not in terms of consistency, in terms of the soup smell from silicone), I'm afraid to cook the millet milk I want.

After some effort, we mastered manti and apple pie with cinnamon) Girls, please tell me the recipes for cheese cream soups) And thanks for such a detailed review)

After some effort, we mastered manti and apple pie with cinnamon) Girls, please tell me the recipes for cheese cream soups) And thanks for such a detailed review)

and share the cake recipe please

and I just stewed chicken legs with curry sauce on the rice mode - it turned out

apple pie with cinnamon)
dough:
1 cup flour
1 glass of milk
1 cup semolina
1 cup of sugar
1/8 teaspoon citric acid
1 teaspoon of baking soda
Stir the dough thoroughly, then place it in the saucepan of the pressure cooker. cubes apples on top, sprinkle a little cinnamon and pour boiling milk over it all. I took 1/6 cup)
put on baking mode (30 minutes)
2 times cooked, it turned out just a miracle!
Bon Appetit)

Thank you.

Buriki, please tell me, you add milk to the dough, and then pour it boiling on top. And then I took the recipe for the Bulgarian pie, there all the products are mixed dry, apples on top and everything is poured with milk, so I got some kind of garbage, although I did everything according to the recipe.

[lyda]

lyda, my Bulgarian pie turned out to be not garbage, but an interesting and fast thing. All according to the recipe.

I mix everything at once, then pour boiling milk on top of the apples and cinnamon) it turned out very tasty!

Buriki, thank you very much for your answer, I already have to prepare, 9 minutes left, let's see what happens.

_JuMi, I did it for some reason, maybe I did it wrong, but I think the pie is actually delicious.

Well, I got here already as a full-fledged owner of this happiness called a pressure cooker

So so ... Firstly, upon arrival, by the way, by the way, I did not find such a direct smell, as many here said, which could not pleasantly surprise
But still, my husband and I decided not to cook anything on the first evening, but just threw in 2 slices of lemon, poured some water and turned on the double boiler mode. Everything is okay, it works quietly, gained pressure, then beeped that the countdown was starting, then beeped that the program was over, we waited another 5-7 minutes and opened the lid without effort. Everything smelled good, even thought to drink this water at first

The next day we decided to cook pilaf.
I will describe the recipe in detail, because I understand the initial users, how difficult it is sometimes to navigate, how many glasses of water are needed, how much rice, etc.
So, at first I decided to fry a little carrots, onions and pieces of pork in the baking mode, of course with an open lid.
I threw it in, turned it on ... Please note, the program does not count down with the lid open, do not be alarmed What can I say ... it would have done it faster in a frying pan and on a gas stove, next time I will. And besides, my meat stuck a little to the bottom, it didn’t burn, but just a little stuck or something. So I conclude - I'd rather fry the old fashioned way, on the stove
🔗
Then I took steamed rice, 2.5 multi-glasses (these are the ones that come with the pressure cooker) and took 4 multi-glasses of water on them. I took the water hot, so that on the advice of experienced people not to spoil the coating of the bowl)). Well, I added everything there to a slightly fried mass.
Well, a little salt, curry, a mixture of peppers and nutmeg (that is, different spices).
That's all, we close the miracle lid and put rice on the mode, 12 minutes there by default, we left it that way.
🔗
Exactly 5 minutes the pressure was accumulated, then 12 minutes was prepared according to the program, and then another 10 minutes while we were feeding our child, they waited until the pressure was released.
And voila, delicious crumbly pilaf is ready (by the way, while they were thinking and choosing - a cartoon or a pressure cooker / cartoon, they re-read a lot of information, and for some reason people wrote that crumbly pilaf would never turn out in a fast food, because there it is not prepared according to the principle of evaporation of liquid, but according to the principle of soaking it into rice, but no, here's a clear proof that it WILL PERFECT !! the main thing is to know how to get it !!!!)
🔗

P.s. my husband and I got excited with the volume of the bowl, but we also thought to take a muleks with 7 liters))) For us this pilaf, which by 2/3 filled the entire volume of the bowl, is enough for 2 times for two
oh yes, and you can also add tomato sauce, ketchup to pilaf, but my husband does not eat them, so I did not add it.

apple pie with cinnamon)
dough:
1 cup flour
1 glass of milk
1 cup semolina
1 cup of sugar
1/8 teaspoon citric acid
1 teaspoon of baking soda
Stir the dough thoroughly, then place it in the saucepan of the pressure cooker. cubes apples on top, sprinkle a little cinnamon and pour boiling milk over it all. I took 1/6 cup)
put on baking mode (30 minutes)
2 times cooked, it turned out just a miracle!
Bon Appetit)

Are these proportions in multi-glasses or ordinary glasses?

Can anyone have a proven recipe for a curd casserole and a delicious sponge cake that can be cut up and used as a cake base ??

Thank you all for the detailed recipes, I already save everything to myself in separate files

[Migira]

Migira, I also cooked pilaf, also steamed rice (this, in my opinion, is a prerequisite for a pressure cooker, otherwise crumbly may not work) and a ratio of rice / water 1: 2. And I will not fry separately in a frying pan - then wash this and that ...

And I will not fry separately in a frying pan - then wash this and that ...

in this regard, I am not so scared of washing 2 things as ruining the surface of the bowl by scrubbing it ((
I found a minus with the pressure cooker - nevertheless, this meat stuck even after soaking the bowl due to the uneven coating on the bottom well, it washes very, very badly ((I was a little upset.

I did not take multi glasses, but ordinary glasses of 150 ml)