Scarlett SL-1529 pressure cooker (reviews)

And I keep the valve open when baking. It still does not block and exits through the other.

But is there a difference, the pressure is still not gaining there? when I was making honey biscuit, it rose so well, although the recipe also said that to cook with an open valve

pestle, well, I'm kind of for airing)) Well, two valves are open, not one. To not be so wet.

Then, on some branch, they said that peas could not be cooked in a pressure cooker. I report as a husband. The wife was at work. For the first time, I decided to cook pea puree at random. Well, of course, I first prepared goulash for him in the same Scarlet. So peas at random. One and a half faceted glass of peas. Washed but not soaked. 50 grams of butter. water on the finger from above. Meat mode. In 10 minutes. pressure release. Such mashed potatoes will never work in a saucepan. I'm proud of myself.

[vasla64]

vasla64, come in more often, like a husband. A very interesting recipe, I've never tried mashed peas ... And tell me, what kind of peas would you take for such purposes? I want to try it too. Well, here's the goulash recipe, since we started

And today I made buckwheat porridge like from the oven, with mushrooms and pork!
Yum!
And dachshund, fry pork, onion and mushrooms in pieces (I only had frozen champignons, but they came off). Then we throw all this into the SV, 2 glasses of washed buckwheat and 4.5 glasses of water with various spices and salt there. All this is on the "Rice" mode. It turns out boiled mushy buckwheat, just like from the oven, extraordinary delicious
🔗

Common peas made of halves. Goulash. Halve pork and barley. Fried without a lid with onions for 5 minutes. Added spice salts. I spread half a glass of flour in boiling water. Poured in there. A spoonful of tomato paste. And for 20 minutes your own recipe. And in general, the Pressure cooker is a great thing. As my friend said, using an old pressure cooker for other purposes. Aggregad patsue fiercely tsukor buv is now uncooked. This is about the garilka.

And in general, the Pressure cooker is a great thing.

I completely agree!!
it’s a miracle, today, while they walked around Minsk with a little snow on our snow, she already cooked for me and cooked the vegetables for the little ones on the grill, and you don’t have to run home for hours and cook something! Dream is simple, not life

People, but if the recipe indicates 60 + 20 minutes for a regular multi baking, then how much can we put on baking?
I want to try this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=175787.0

[Migira]

Migira, I put a big honey cake for minutes.

Classic biscuit for 4 eggs, 1 tbsp. sugar, 1 tbsp. flour for multi write 70-80 minutes, for 40 I had a wonderful baked biscuit.

[Migira]

Migira, I put a big honey cake for minutes.

In general, I'm zero round in baking, but according to the link - is this a big honey cake?
And another question - was it baked with an open valve on the "Pastry"?

Well Duc is not small over there in the picture! Well, by grams))

I always bake out on the open to ventilate
Open the honey cake immediately, otherwise it will be very fried and darkened there. I immediately opened one - it was smooth, beautiful, with a rosy top, and I kept the other one after about 20 minutes - it overburned and I had to saw off the black one from below, and the roof turned out to be ugly.

Hello! How much pressure should a scarlet pressure cooker build up? put the fish on a steam, so for 13 minutes it only gained pressure, then there was a sound, cooking began!

Hello! How much pressure should a scarlet pressure cooker build up? put the fish on a steam, so only 13 minutes was gaining pressure, then there was a sound, cooking began!

Everything is correct. Gains pressure depending on the volume and coldness of food. On the stove, too, a small amount will boil faster than a large one? And food at room temperature will boil faster than ice cold food. As soon as the pressure is reached, it makes a "Peak" and the countdown of the cooking time begins.

You have poured too much water for the steamer.I pour 2 multi-glasses. If you pour hot water, it will go even faster.

You have poured too much water for the steamer. I pour 2 multi-glasses. If you pour hot water, it will go even faster.

We poured 750 grams of water, this is the first time, we were afraid that it would boil away, the water was at room temperature!

If you pour hot water, it will go even faster.

Into a cold saucepan? Yes, the pressure will build up faster. But the saucepan will cover faster. The non-stick coating does not like temperature changes. Therefore, cold food should be placed in a cold saucepan, and hot food in a hot one. If cooking takes place in two stages (with pre-frying, for example) - at the first stage, cold food is put into a cold saucepan, at the second, after preliminary heat treatment, it is better to add boiling water instead of cold water to the saucepan. And the pressure will build up faster, and the coating will avoid shock therapy.

Into a cold saucepan? Yes, the pressure will build up faster. But the saucepan will cover faster. The non-stick coating does not like temperature changes.

What temperature difference are we talking about? A little hot water on the bottom of a pot at room temperature.

In general, I don't use hot, I'm too lazy)) Heat the kettle, then pour it into the pot ... I always pour cold.

Finally, I signed up. I have been using the pressure cooker for 4 months. I am very satisfied. I read all your recipes with interest, I have already cooked something.

I made a lot of noise when I made meat ... it happened once ... is it always buzzing with you ???

Uh-huh, it makes a noise when preparing specific dishes ... Does it work like that from the beginning? Not buzzing, but hissing.

People, but if the recipe indicates 60 + 20 minutes for a regular multi baking, then how much can we put on baking?
I want to try this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=175787.0

In my opinion, she bakes and stews in no pressure mode

Who cooked barley grits, tell me how to do it so as not to blush from the bottom, I probably just won't make it

The barley with meat was cooked with a bang, but this one almost burned, I opened it by the smell earlier ...

Maybe not enough water was poured into the pit? I cooked 1: 3 - it turned out fine

Maybe not enough water was poured into the pit? I cooked 1: 3 - it turned out fine

No more water. You just need to subtract the time by 5 minutes. Pearl barley turned out with a bang because it takes longer to cook on the stove than yachka. And after the call, do not open it right away, but let her trample on maintaining the temperature for about 10 minutes. And in all the cereals, you need to immediately add decl butter. If not creamy, then at least a spoonful of lean. Then nothing will burn for sure

Good day!
I cooked delicious meat
Lots of onions, lots of carrots, beef, a little prunes, spices, garlic.
Extinguishing mode 40 minutes. Delicious! Ate with Thai rice

And yesterday we had delicious fish gravy for dinner
The recipe is simple and delicious.
We take a fish fillet (I had a hake), cut into pieces, three carrots on a grater, finely chop the garlic, a little salt and spices - all this on the Baking mode with an open lid, fry in oil for a couple of minutes. Then we stir a little sour cream + mayonnaise and water, pour our fish and simmer for 15 minutes.
You can't come off with macaroons
🔗

Wow!!!
I will definitely do it !!!

No more water.

And we do not know how much water was in general. Different types of cereals need a different amount of water + someone loves gruel, and someone loves grains.

Hello!
Purchased Scarlett SL-1529 today.
We decided to start with milk porridge. 1 measuring cup of rice and 6 measuring cups of milk. the proportion is 1 to 6. We put everything in a saucepan, closed the lid, turned on the Children's menu mode for 20 minutes. Pressure valve to Close position. After 35 minutes, the readiness signal sounded. The pressure was slowly released.They opened the lid and saw that the porridge is somewhat reminiscent of soup (for a lot of milk, I think so) and the worst thing is that the rice just burnt and stuck to the bottom. Can you please tell me what you did wrong? How to make sure that the rice does not burn or stick?
Thank you!

First, beef will be cooked in 20 minutes. And for rice porridge it takes about 7 minutes and milk is not 1 to 3 but 1 to 2. And it is desirable to dilute the milk in half with water. Good luck. PS And do not forget to put 30 grams of butter at once.

vasla64, they did not cook 1: 3, but 1: 6. And the milk mode, that is, the children's menu, at least 15 minutes. This is the weakest mode, it definitely won't cook beef in 20 minutes))
But! I have never cooked on it, and I don’t know what to do with milk porridge to get the right one. I'm afraid. Tell me, connoisseurs, who cooked milk in this mode and chokak how right?

I cook oatmeal milk porridge so - 0.5 liters of milk, 4 tablespoons of long-boiled oatmeal (large flakes), salt, sugar, butter! I close the lid the valve is closed - children's menu mode, cooking time 15 minutes.

vasla64, they did not cook 1: 3, but 1: 6. And the milk mode, that is, the children's menu, at least 15 minutes. This is the weakest mode, it definitely won't cook beef in 20 minutes))
What's the difference children's menu or porridge or meat. There are no weak or strong pressure cookers in this type of pressure cooker. How do you not understand. There is only time. In absolutely all modes, the temperature and pressure are the same. Except baking mode. And I made meat in 20-25 minutes on any mode.

What's the difference children's menu or porridge or meat. There are no weak or strong pressure cookers in this type of pressure cooker. How do you not understand. There is only time. In absolutely all modes, the temperature and pressure are the same. Except baking mode. And I made meat in 20-25 minutes on any mode.

Hi

Adopt the owners of the miracle pressure cooker

I have been using it for 2 months already, I can't get enough of it.

Today I made a "very simple honey cake" (reduced the amount of products by half). It was baked very well in the "Baking" mode (30 min), allowed to cool slightly, cut and smeared with "sour cream + sugar" cream
here's what happened:

[Vengerter]

Vengerter welcome to the forum !!!! share the honey cake recipe !! very beautiful and delicious

["Medovik"]

"Medovik"

3 eggs, 1 glass of sugar, 1 tsp. l. soda, 2.5 tbsp. l. honey (I still have liquid), 1.5 cups of flour.
Beat eggs with sugar. Without stopping whisking, add gradually melted honey. Sift the flour, mix with baking soda and gently add to the egg mixture. The dough will turn out like pancakes. Pour into a greased saucepan. Baking mode.
Cool, cut into cakes and grease with any cream.
I made a cream: 0.5 liters of store sour cream and 3 tbsp. tablespoons of sugar

Did not have time to soak, half was already eaten
I will share another quick recipe

"Manna"
1 glass of sour cream, 1 glass of sugar, 1 glass of semolina, 1 tsp. soda. Knead the dough and into a saucepan. Also on the "Baking" mode.
It rises well, only the top is lightish, I usually fill it with icing or sour cream with sugar
His son just loves him

I also made millet porridge.
1 multi-glass of millet per carton of milk (they are now 900 ml) for 8 minutes "Own recipe". It turns out rich and slightly crumbly.

[Vengerter]

Vengerter and how did the porridge behave on its own recipe - there were no attempts to escape? I cook milk porridge on a children's menu, can I try it !?

And today I still cooked the so-called cheesecake with cottage cheese, the recipe for which someone posted here. Well, nothing like that, although baking from the oven is still better. But now I can't use the oven at any time (a one-year-old helicopter is constantly spinning in the kitchen), so Skarlushka saved me and in the evening we drank from the seagulls with delicious
And at the request that sounded a couple of pages ago, I spread a sectional view of the cheesecake.
I added raisins to the curd.
🔗

And I have something that did not work out these cheesecakes, that the local recipe, that with cocoa (in another topic, cheesecake Fair). The dough is not baked.I set different time, from 30 to 50 minutes. And from the bottom of the cheesecake, in the center, where the bottom of the saucepan is higher, there is no dough, one cottage cheese

[Vengerter]

Vengerter and how did the porridge behave on its own recipe - there were no attempts to escape? I cook milk porridge on a children's menu, can I try it !?

And where should she run then? Everything is tightly closed My godfather advised me, she has a longer pressure cooker, she experimented in every way .. found the optimal recipe and we liked it

I also made Cheesecake (although I doubled all the ingredients). Before that, she constantly made a curd casserole. The husband said that Cheesecake is tastier. I also really like the pea soup cooked in scarlet. Peas turn out to be so super-duper, it is difficult to achieve this on the stove.

I also make porridge only on my own recipe. And on the children's menu I make baked milk. After the baked milk has cooled, I add the leaven, and fermented baked milk is obtained. The kids love it.

I also make porridge only on my own recipe. And on the children's menu I make baked milk. After the baked milk has cooled, I add the leaven, and fermented baked milk is obtained. The kids love it.

Tell us in more detail how to do it? And what kind of leaven? I used the recipe book to add sour cream .. I didn't like it ...

First, I make baked milk in the children's menu mode. Then I pour the baked milk into a jar, cool it down (it should be warm, not hot). I put the leaven in the jar. For sourdough I take store sour cream. Then I cover the jar with a towel to keep it warm. And that's all, when the milk turns into a thick mass, I put the jar in the refrigerator. Ryazhenka is ready. And for the next fermentation I take the fermented baked milk I have already received.

Or a question from the category of stupid ones - what is baked milk and fermented baked milk, that is, what are they to taste and what do you use them for? I have already read about them more than once, about the fact that for many it is almost the main thing when choosing that these things can be done in it, but I did not understand this. Maybe I don’t know anything tasty and I’m sitting here, clicking my beak, but I’m cooking all the meat

Greetings to all owners of the Scarlett pressure cooker! I have been using this pressure cooker for six months now (they gave it to me for a wedding), I am very satisfied. Basically I cook soups, legumes, pilaf. Recently I decided to try baking. I made biscuit dough (eggs, sugar, flour, baking powder), I would say that it was 1/5 by the volume of the bowl. I closed the lid, opened the valve, chose the Baking mode for 40 minutes. By the 30th minute, something clicked inside three times. I got scared, turned off everything at once. I waited 5 minutes just in case, I open it and there the sealing pillow is bent, and there is dough on it. The biscuit itself lay at the bottom, shriveled and completely unbaked. I somehow brought the disk to its normal position, but now it is uneven. After I tried to cook the chickpeas at a pressure of 40 minutes, everything went well. I would like to buy a new disk, I will try to get it through the service center. I don't even know what I did wrong, maybe I beat the dough too hard, since it rose so much? I am not a specialist in baking at all, but I have never had such a case. I would like to try again, but scary.

but I still make baked goods with the valve closed and do not experiment. And you know, it still builds up pressure and locks the lid even on baked goods. Well, anyway, I have it exactly

I will tell you how to quickly make a delicious 2-course lunch in a SV-shk and at the same time do not wash the saucepan between preparations

So. Dish number one we had barley porridge with meat, one of my husband's favorite dishes)))
Everything is standard - we take carrots, onions, pork in cubes and fry all this a little, then 1.5 multi-glasses of pearl barley and then I was a little stupid, I added 4 multi-glasses of water (it should be less, because in the end there was a little extra liquid) , I think 3-3.5 glasses would be enough. Well, spices, salt. We close the lid, the valve and the Rice program for the standard time.
Here is such a dumb thing in the end
🔗

Next, we cook the soup
We leave at the bottom a little of the previously cooked pearl barley porridge with meat, pour in water, 2-3 potatoes, grated carrots, a large cucumber pickled in cubes, bay leaf, a little salt. For the program, soup for 15 minutes. And lo and behold - a rich, awesomely tasty pickle is ready!
🔗

And I was completely sure that I didn't even look at the instructions for Baking with an open valve. Do you need a closed one? And then the pressure will not allow the dough to rise so high? Hmm, does that mean I misused it? We need to read the instructions ... By the way, this disc is available in the service center, I will buy it with a silicone ring.

Migira, telepathy on the forum exists. I just put the pickle and sat down at the laptop and here is your post. Barley porridge with even meat didn't go very well with us yesterday, and I decided to give it a second chance. I think it will be delicious.

Migira, telepathy on the forum exists.

And in general, soups are not very highly esteemed in our country, but with the advent of multi, they diverge with a bang, and it was a surprise for me to read on one of the forums that it was the soups that didn’t work for someone in a fast-paced mix. And I really love to cook them just after the second course has been prepared, so they turn out to be tastier, more rich.
By the same principle, I cook cabbage soup after stewed potatoes with meat and rice soup with potatoes after pilaf.

Regarding baking, I don't pretend to be true, how to cook it with what valve, I just inserted it by the way that I still do it with the valve closed, and the pressure is still gaining the cartoon, although it seems like I should cook in this mode no pressure.

Uh-huh, it makes a noise when preparing specific dishes ... Does it work like that for you? Not buzzing, but hissing.

before there was no sound, but now when I make meat and barley (2 times it was) - it buzzes and makes noise and steam comes down from the cracks of the lid ..... it does not please me at all

I also made Cheesecake (although I doubled all the ingredients). Prior to that, she constantly made cottage cheese casserole. The husband said that Cheesecake is tastier. I also really like the pea soup cooked in scarlet. Peas turn out to be so super-duper, it is difficult to achieve this on the stove.

my peas fall apart into porridge in 18 minutes. and the soup is not very good (