Scarlett SL-1529 pressure cooker (reviews)

We tried washing)) After each cooking))

Well, I didn't mean it directly, no sarcasm)))) Maybe then really soak it either in detergent or with lemon. As for boiling, it is somehow scary to me personally.

I boiled - everything is OK !!!!

I didn’t buy Skarlusha - they took it apart in the city, but now I want Brand 6050 (but it’s not fate, I’m probably already buying it - in the Republic of Belarus everything was taken apart)

[Littlegirl]

Littlegirl, what town are you from? I'm from Minsk and we have a lot of them in every store

My ring also smells, but after thorough washing with a product, it seems not so strong that it is absorbed into the products.

The ring does absorb odors, but they are not transferred to food. For example, after meat, I can immediately make baked milk, and the milk will not have any smell. Wash the lid and do not sniff the ring.

[Littlegirl]

Littlegirl, what town are you from? I'm from Minsk and we have a lot of them in every store

My ring also smells, but after thorough washing with a product, it seems not so strong that it can be absorbed into products.

I already wanted Brand, but they are not - Scarlett is now a fallback

I already want this beautiful Skarlusha

I already want this beautiful Skarlusha

Oksana, so what has happened? You test Liberty-860 so well that if you buy Scarlett, all newcomers will be delighted with your photos and recipes, and sales of Scarlett's pressure cookers will double.

I rarely unsubscribe on this topic, because everything that I could say useful was told on the first 5-7 pages, and I was too lazy to repeat myself. Unfortunately, I can no longer edit my first messages, but I would very much like to post this link there Everything is described very clearly and in detail, but in the middle of the topic, this link was finally lost ...

I am still very, very happy with my Scarlett. 90% of my menu is prepared by my pressure cooker, many are bored. I only bake in Perfezze so that the saucepan of the pressure cooker does not spoil with baked goods. I don’t remember that even one dish was frankly spoiled, despite my very modest culinary abilities.

Regarding recipes for Scarlett's pressure cooker, there are simply no such recipes. I cook in the same way as in a slow cooker or on the stove, according to any recipes I like, or from what is in the refrigerator. After all, there are no special recipes attached to the stove or enamel saucepan, so why should there be any special recipes for an electric saucepan?

Regarding the silicone ring on the lid - it really absorbs odors a lot, but I would advise you to handle it more carefully, because replaceable ones are not sold and are unlikely to ever be sold, and if you stretch it or tear it, then the pressure cooker can be used only as an electric frying pan, because it will no longer be able to gain pressure. I try to remove this ring as rarely as possible so as not to stretch it, I just put my lid insert under running water together with the ring put on it and leave it to ventilate until the next cooking, often this is quite enough so that the smell does not irritate too much.

Happy meals to everyone.

But it still sticks to the saucepan or does not stick ... ... I read ... some sticks, others don't stick ...
I like it with the large presence of cooking programs than other models.
Are spare pots for her sold?
So many questions at once

I have a saucepan in perfect condition, nothing ever sticks, sometimes after cooking you don't even need to wash it, but just wipe it with a napkin. But I don’t bake or fry in it, I just fry a little onion or meat before cooking, perhaps because of this the saucepan is in such excellent condition despite active everyday use, or maybe just a successful non-stick coating (in my cartoon Scarlett-410 coating too just great). It sticks most likely for those who try to use the pressure cooker as a frying pan, that is, fry in it without liquid.

There are no replaceable pots for this particular pressure cooker. But apparently, pots from a large Panasonic should be ideal for her (here NataliaK tried on https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177602.0) and from the pressure cooker Liberty-900. I don't turn around with the purchase of a spare wheel, because my family is in excellent condition.

And in terms of functionality, yes, an excellent pressure cooker, and there is a delay in cooking, and any time interval can be set and the design is very successful, an excellent device for its money.

Thank you
Milk porridge never runs away?

I completely agree with Pingvinus, I am very happy that I accidentally bought it. I also did not stick or burn anything, although I baked in it. As for the ring, I agree that it absorbs odors, it would be better, of course, to get one more.

[🔗]

Milk porridge never runs away?

Never.
If porridge escapes from the pressure cooker, then it is no longer a pressure cooker or it has not gained the necessary pressure and is not working properly. The pressure cooker becomes airtight when pressure is set and nothing can ever escape from it, and this is its second main advantage after the speed of cooking.

I found a very useful article for understanding the principle of operation of a pressure cooker (they write more about stove-top ones, but electric ones work on the same principle) - 🔗

PS: after reading the article, I was once again glad that I had not a full-fired, but an electric pressure cooker, no need to follow and constantly listening to the hiss reduce the gas, I pressed the button and that's it - go for a walk. Moreover, Scarlett has overheating protection (this is when E3 beeps) and you don't have to worry that it will burn out if you poured a little liquid.

Shl. PS: and energy savings are really 2-3 times compared to a multicooker, a trifle is nice.

Oh, girls BAD !!! According to the recipe book that comes with the pressure cooker, she cooked, or rather burned, Guryev porridge. A very thick layer of porridge burnt, tore it off with a fingernail and now I look at the bottom and sadness eats me up, and suddenly there is no longer a non-stick coating left How to determine this ???

Tatyanka84, well, did the Teflon fall off? For me, a burnt porridge is not a question at all, soaked it and that's it.

Who would tell if silicone o-rings are the same in different cartoons or what? ARC sells these rings in different diameters. For the 5-liter multi, it seems to me, the ring from ARC should fit.

Girls! such a situation, I want someone to help ... compared with my cartoon ... ... threw 2 frozen medium bones into the soup and poured water to a strip (slightly underfilling 0.5 cm). the water was cold, but not convulsively cold ... salt .... for soup mode 18. The mode started working after 20 (!) minutes ..... I'm in shock. like it worked faster before ...... I don't know what to do for everyone for so long? can run to my service until the warranty is over ........ Who will have the opportunity to compare who will make the soup, I beg you .... help! the request is stupid, but I count on the understanding of kind people

I think everything worked right for you, because the water was cold (and a lot), and the bones were frozen, that's why it took so long. I almost always warm up the water a little.

Anka, stop panic! A large volume of cold heats up for a long time, I somehow have 25 minutes. pressure was building up.

Before cooking, I always boil water in a kettle, then this (hot water) and pour it into the pressure cooker - the pressure gain is less than 10 minutes!

the broth turns out better when pouring cold water on the meat, so I do it ... They reassured me) thanks

And I'm not in a hurry. I breaks in to boil, pour ...

hi, tell me, please, on what mode to cook cabbage soup from fresh cabbage, so that the beef is not tough and the cabbage is boiled and it is very tasty)))))) thanks!

[Oksan]

I already want this beautiful Skarlusha

Oksan, she is now on the action in Foxtrot for 699gr.

hi, tell me, please, on what mode to cook cabbage soup from fresh cabbage, so that the beef is not tough and the cabbage is boiled and it is very tasty)))))) thanks!

Soup Mode

Cabbage needs 1 minute, beef - at least 20. I first cook the meat for 20 minutes, wait 10 minutes to open it, then fill it, close it and in the same mode for 5 minutes. Cut the cabbage into larger pieces, otherwise it will boil down into porridge.

If I cook cabbage soup with chicken, then I immediately throw in the chicken with vegetables and cook for 15 minutes, then I open it and throw the cabbage into the boiling soup, and, with the lid closed, I wait for 5 minutes. You don't need much cabbage.

I put the meat (beef), pour in 1 liter. water and meat for 10 minutes. Then I strain the broth, my saucepan. because there is scale. I put in the meat and everything else, pour out the broth, add boiling water and put it on the soup or the children's menu. Nothing turns into porridge, everything is very tasty, and recently I like to cook cabbage soup with Chinese cabbage. And if the chicken, then put it right on the children's menu. I peel the skin off the chicken.

Please tell me how you can remove the message if, for example, sent it 2 times?

Thank you! I will try....

Good day! Accept the new one?
I am immediately with a problem! SOS! Today I became happy, I hope that the happy owner of Scarlett SL-1529! I ran home, I thought, well, now I will unpack it, I will wash it iiiiiiii ..... And, having taken apart the lid in order to rinse it, I found 2 as if it were chipped on the opposite side of the valve. Tell me, does everyone have this or is this a reason for parting?

Yes, I was also upset at first, and then I saw that it was the handle from the lid that was attached like that.

I came to share the recipe for my husband's favorite naval macaroni
Once I asked a couple of pages if anyone cooked them, but there was no answer, so I decided to try it myself. Fortunately, it turned out very tasty and nothing went bad

I took:
about 400-500 g of minced pork, not fat.
about 250 g of durum wheat pasta, I had Federici
2 large cloves of garlic (we don't like onions)
greens to taste
spice
salt
a little tomato sauce (you can just have a tomato)

And so, preparation:
I first fried chopped garlic, carrots and minced meat, you can do this in a multitude of baking mode with an open lid, but I always do frying in a frying pan, shore my favorite Skarlushka.
Then she threw it all on the bottom of the multi, poured pasta on top, stirred the sauce and water in a mug and poured the entire contents with this mixture so that the pasta was completely covered with water.
Then on the program porridge-soup for 8 minutes, but I pressed cancel earlier, when there were still 2 minutes left. That is, in principle, 5-6 minutes is enough for this yummy. After spreading on a plate, sprinkle with herbs.
Here's a dumb thing! In the photo without greenery, because as soon as I sprinkled, the plate went out from under my nose and was scared by my husband
Bon Appetit everyone.
🔗

beauty))) I'll go or eat))) I'll remember your recipe! Girls who make borscht like that and keep the color. Tell me your recipes

I do borscht like this: In Skarlusha, I boil meat on the bone and potatoes, I include 30 minutes on my recipe, I fry the crushed garlic in a frying pan until golden brown, 3-4 cloves, remove them from the frying pan, add onions, fry, add carrots, also fry, then the beets, I fry a little too, then 1 tbsp. a spoonful of tomato paste and fry it too. I cut the cabbage. After the meat is cooked, I take it out along with the potatoes, separate the meat from the bone, knead the potatoes with a fork, filter the broth and then send the broth, fry, cabbage and meat with potatoes to Skarlusha again and put it on the soup for 8-10 minutes. The color does not lose when. And I always add a spoonful of twisted bacon with garlic, but this is not for everybody.It does not turn out to be bold, but it gets taste.

girls, tell me!
I noticed that food cooked in a pressure cooker sours faster. or so it seems to me
borscht was cooked from Mon - Today Thu and it sour (
I understand that 4-day borscht cannot be called fresh, but before, what was cooked on the stove did not disappear so quickly
and milk porridge also spoils faster than usual. before they somehow managed to eat, but now it is not always ((

the pressure cooker is already a month old and has not made friends with the baking mode, I will reread you, maybe I will understand something)))

The pressure cooker is not designed to work with the lid open. Everything is successfully fried in the baking mode with the lid CLOSED. Then there will be no overheating and the non-stick coating will last a long time. This is not a frying pan and is not fried in it.

I also piss vegetables on the borscht on the "heating" mode with the lid open
probably not worth it

Simply fry in baked goods with the lid closed. No pressure builds up and you always lift the lid and do whatever it takes.

Hello, today I brought my Skarlusha home,
Now I boiled water with lemon.

They cooked pilaf, it even turned out to be wow !!!
Thanks for the advice in the topic, helped a lot ...

There are few recipes

[Afeliya]

Everyone's first dish is water with lemon)))

Afeliya, so the essence of all pressure cookers is the same, take any recipe.

my new budget dish is chicken stomachs with mushrooms and sour cream. It turned out delicious) My husband ate (I have this most important assessment))) Needed: 1 kg of chicken stomachs, 400 g of chopped champignons, 2 cloves of garlic, sour cream, seasoning, salt. Rinse the stomachs, clean them of white plaques, yellow skin, and put them in salted water for 30 minutes (your recipe). Fry the mushrooms in vegetable oil. Cut the cooled boiled stomachs into strips, add mushrooms, finely chopped garlic to them, pour sour cream, salt, season. I added a little flour to the water, and pour it all. For stewing 15 minutes (no more). delicious with mashed potatoes)))

If there were recipes for a multi-usual, then there are a lot of them, but there are not enough for a short-cut ...
we already made a pie like charlotte

If there were recipes for a multi-usual, then there are a lot of them, but there are not enough for a short-cut ...
we already made a pie like charlotte

The main thing is to understand the principle. And there any dish adapts)

but tell me what is better than a slow cooker or a pressure cooker I heard that you can put everything in a slow cooker (meat, potatoes, etc.) turn on the soup and everything will be cooked but what about a pressure cooker?

but tell me what is better a slow cooker or a pressure cooker heard that you can put everything in a slow cooker (meat, potatoes, etc.) turn on the soup and everything will cook, but what about a pressure cooker?

And there, and there, everything will be cooked, only in the pressure cooker rather

Only there is a small minus sign (for me it is not important, but for others it may not be very convenient), in multicooker you can lift the lid at any time and intervene in the process, and in the pressure cooker only after the end of the process. The pressure cooker is my favorite, and it's your choice.

For me, speed is paramount. Anyway, when I leave the kitchen, I forget that I have something cooking there and I need to watch (well, if it's on the stove). And then, before I had time to forget everything in the world, how ready it is))

Julia, 100% agree, speed is important.

Girls measure the size of your saucepan, or if someone has already laid out ... poke your nose, pliz

Do not measure I have already found

bought a scarlet 1529 tell me how to cook fish and rice