Scarlett SL-1529 pressure cooker (reviews)

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 the SV-shk and 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!
🔗

oh, how cunning and insidious you are))))) I would not have thought of this!))))

Please give me a recipe for a tested Easter cake! First, I want to cook one so that there are not many ingredients

I always bake with an open valve. I made a biscuit today.

I tried to expose a photo, it didn't work

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

Try to decrease the time.

[ruslana]

ruslana, give a detailed recipe for such beauty that you have in the photo !! I can't imagine how to ensure that everything is baked so beautifully and the bottom does not burn! Share, pliz. I also want this delicious

oh, how cunning and insidious you are))))) I would not have thought of this!))))

Laziness is tricky

[ruslana]

ruslana, you have an amazing biscuit! I am shocked that I can do it with an open or a closed valve. Today I tried it closed for 50 minutes. I threw it away without regret. Somehow I have discouraged the desire to bake in a pressure cooker, I will focus on soups and second courses better, they turn out awesome. Two holes in the dough eloquently indicate that it rises to the sealing pad.

For the biscuit, I take 6 eggs, 1 glass of sugar, 1 glass of flour and baking powder. Beat eggs with sugar. Beat for a long time (7 minutes), then gradually add flour with baking powder and that's it. I grease the dishes with oil, bake in the baking mode (30 minutes) with an open valve. Then I keep it on heating for 5 minutes and open the lid. The biscuit is made at the level of the recess where the steam grate is placed.

Sponge cake for a pressure cooker - I always succeed. a can of condensed milk (real in whole milk) 3 eggs, 1 teaspoon of soda, quenched with vinegar, a bag of vanillin, flour - the consistency of sour cream - not thick, not liquid. Baking mode - 30 minutes. The valve is closed.
then I cut into 3 parts and saturate with cream. Cream: 200-250 g sour cream, 100 g icing sugar, 1 hour. l. instant coffee - beat with a blender.

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

Baked milk is milk that has been cooked in the oven or in our pressure cooker, as an option.Ryazhenka - fermented baked milk. I simmer the baked milk on Stew for 40 minutes, then I turn it off and let the valve fall, it turns out saturated brown, with froth.

If you need to ferment, then grind all the foams with a blender, sourdough with sourdough, or sour cream. For 1.5 liters of baked milk, 2 tbsp. l. with a top of sour cream, again I disperse everything with a blender and into a yogurt maker. You can use a thermos or leave it warm in a pressure cooker, close the lid and valve and ferment until thickened (6 to 12 hours) as it goes. If the fermented baked milk gives off water, then you can mix everything with a blender - as a rule, it does not diverge anymore. Allow to cool thoroughly before use, or even better, keep for 6 hours in the refrigerator.

[ruslana]

ruslana, you have an amazing biscuit! I am shocked that I can do it with an open or a closed valve. Today I tried it closed for 50 minutes. I threw it away without regret. Somehow I have discouraged the desire to bake in a pressure cooker, I will focus on soups and second courses better, they turn out awesome. Two holes in the dough eloquently indicate that it rises to the sealing pad.

It seems to me that there is too much flour here. Try the usual recipe - a glass of sugar, a glass of flour, 1 egg, baking powder. Bake for 30 minutes. I used to write a recipe for apple charlotte. And it is important that the flour should be of the highest grade !!!!!!!!!

Sponge cake for a pressure cooker - I always succeed. a can of condensed milk (real in whole milk) 3 eggs, 1 teaspoon of soda, quenched with vinegar, a bag of vanillin, flour - the consistency of sour cream - not thick, not liquid. Baking mode - 30 minutes. The valve is closed.
then I cut into 3 parts and saturate with cream. Cream: 200-250 g sour cream, 100 g icing sugar, 1 hour. l. instant coffee - beat with a blender.

I need to bake a biscuit and, according to your recipe, I think it will be delicious. And the cream is quite light, otherwise I have always had problems with creams.
And today we ate stewed cabbage with meatballs for lunch. Maybe someone will do it for a change.

I was making meatball soup. It's so strange ... On the stove, after all, like - in boiling water, where potatoes-carrots float, you throw raw meatballs, well, cook until cooked. And then she threw them into the damp cold water ... I closed them and cooked them. I was afraid to open it. In the end everything turned out to be absolutely wonderful! All were cooked, no one fell apart.

and I made soup with meatballs like this. half-finished soup for baking mode, the lid is open, everything is boiling and I throw the meatballs. and then the seasoning. close the lid and soup for 4 minutes

Good day. I would like to ask experienced Scarlett pressure cooker owners about the "delayed start". Has anyone tried this function in action, for example, in the evening, loaded the food, so that the next morning the pressure cooker will cook itself. And I am tormented by the question - will the food be gone until morning or not?

I use delayed start regularly.
I think if meat, for example, toss in half-frozen and potatoes, pour cold water, then nothing will happen to him until morning.
In milk porridge, I read somewhere, the girls threw ice cubes so that the milk did not turn sour overnight

I use delayed start regularly.
I think if meat, for example, toss in half-frozen and potatoes, pour cold water, then nothing will happen to him until morning.
In milk porridge, I read somewhere, the girls threw ice cubes so that the milk did not turn sour overnight

Oh thanks. I will definitely try

And I baked a biscuit in the oven today, everything turned out fine! It is not baked in a pressure cooker. I will not rape her further

Please tell me how to wash the cover and valves? Can I wipe it under water or a cloth?

I'm under water. But rarely, the lid is almost always clean, which cannot be said about the sealing cushion.

Hello everyone Tell me, has anyone tried to bake bread in a pressure cooker? If so, throw the recipe, pliz.

I really want to make jellied meat in a pressure cooker, but I'm worried about the foam. When I make soup broth, I first bring it to a boil on the stove, skim off the foam, and then pour it into the bowl of the pressure cooker.Share how you solved the foam problem!

I cook everything right in the pressure cooker, there is no foam there.

Interno, has anyone cooked condensed milk in a pressure cooker? Which will explode faster - a can or a pressure cooker?

When I make soup broth, I first bring it to a boil on the stove, skim off the foam, and then pour it into the bowl of the pressure cooker. Share how you solved the foam problem!

Why so many body movements, so many dirty dishes? The foam is collected in one piece, maximum two, it is very easy to catch it.

For the biscuit, I take 6 eggs, 1 glass of sugar, 1 glass of flour and baking powder. Beat eggs with sugar. Beat for a long time (7 minutes), then gradually add flour with baking powder and that's it. I grease the dishes with oil, bake in the baking mode (30 minutes) with an open valve. Then I keep it on heating for 5 minutes and open the lid. The biscuit is made at the level of the recess where the steam grate is placed.

I baked a biscuit according to this recipe Everything worked out! Cut into two parts and smeared with cream of sour cream and powdered sugar. Next time I'll cut it into 3 parts, I want more cream

I baked a biscuit according to this recipe Everything worked out! Cut into two parts and smeared with cream of sour cream and powdered sugar. Next time I'll cut it into 3 parts, I want more cream

I'm so glad you did it.
We also love the curd casserole very much.


I do it according to this recipe. Ingredients: 500 g of cottage cheese, half a glass of sugar, half a glass of semolina, 4 eggs, 1 glass of kefir, raisins, baking powder. I mix semolina with kefir, leave for a minute. 20, so that the semolina swells, And at this time I beat the eggs with sugar, add cottage cheese, baking powder, semolina with kefir, raisins. I pour everything into the pressure cooker. I bake on the baking mode for 30 minutes.
I tried all the recipes for the curd casserole. I liked this one the most.

I really want to make jellied meat in a pressure cooker, but I'm worried about the foam. When I make soup broth, I first bring it to a boil on the stove, skim off the foam, and then pour it into the bowl of the pressure cooker. Share how you solved the foam problem!

When I cook soup, then SOMETIMES I filter the broth so that small bones and foams do not remain there. I think that broth for jellied meat can also be filtered. And that's all.

ruslana, thank you very much! I will definitely do it !!!

Interno, has anyone cooked condensed milk in a pressure cooker? Which will explode faster - a can or a pressure cooker?

I would not cook in a cartoon! what for???

When I cook soup, then SOMETIMES I filter the broth so that small bones and foams do not remain there. I think that broth for jellied meat can also be filtered. And that's all.

Indeed, it is better not to remove the foam at all, but at the end strain all the broth !!!

I want to share my experience. I cooked jellied meat in a pressure cooker, only first I boiled the meat on the stove in an ordinary saucepan, poured this first broth along with the foam, washed the meat again, and poured clean water into the SV - the jellied meat turned out to be excellent, not cloudy at all. it does not boil over. And in a booklet with recipes (I have a different model) it says to cook broths - first boil, rinse the meat, and then in a pressure cooker

I will try to put the meat in the pressure cooker right away, then I will filter it, if anything.

Interno, has anyone cooked condensed milk in a pressure cooker? Which will explode faster - a can or a pressure cooker?

This is already extreme, in my opinion

Hi, I can't find on which page they wrote about bread. Who tried to do nibul?

I have trouble ... which was. not always, but it happens that steam from under the lid is now pouring water with a bone on its own for 10 minutes. the water began to boil and it began ..... buzzing and steam, and rushing .... I'll call the store, there is a guarantee, though the box of sabak is not sickly gnawed in places ..... will they accept?

I'm taking it today .... a wedding gift, so I'm used to it !!!

I have trouble ... which was. not always, but it happens that steam from under the lid is now pouring water with a bone on its own for 10 minutes. the water began to boil and it began ... buzzing and steam, and rushing .... I'll call schA to the store, there is a guarantee, though the box of sabak is not sickly gnawed in places ..... will they accept?

I've had this a couple of times - steam came out from under the lid. For the first time, it turned out. After washing, I did not collect the lid (I forgot the silicone O-ring). And the second time I wanted to steam the beets - they were so large, prevented the lid from closing tightly - I had to cut it in half.

I think it's all about this silicone ring. it turned brown for me, and it is held loosely on the pillow, does not fit very tightly

Oh! And I had it! Repeatedly! My pressure cooker is brewing, everything is fine, quiet. Suddenly a sharp and deafening whistle for the whole apartment !!! To say that I was scared is to say nothing! This happened three times! I checked everything. The pillow is in place, the ring is silicone too! I don’t understand what was needed
Sometimes I’m afraid to turn it on now ... What if it squeals again? I'll scare the child.

Hello, I want to cook a pork tongue, tell the newbie where to start, you don't need to defrost it, you don't need to soak it. Whether to salt water or sweat the finished tongue and on what program and how much water and time. Thank you in advance . Of course in the Scarlett SL-1529 pressure cooker

I don't know much about the language, but I set the time to half less than it is to cook on the stove.

Oh! And I had it! Repeatedly! My pressure cooker is brewing, everything is fine, quiet. Suddenly a sharp and deafening whistle for the whole apartment !!! To say that I was scared is to say nothing! This happened three times! I checked everything. The pillow is in place, the ring is silicone too! I don’t understand what was needed
Sometimes I’m afraid to turn it on now ... What if it squeals again? I'll scare the child.

so I had such a garbage, times 3. a terrible buzz began and steam fells from all the cracks on the lid. What a nightmare !!! decided to deal with her. Today I wrote a statement in the store, I'm waiting for 14 days, let's see how it ends. And the most unpleasant thing is that in the store with us, the scarlet coffee maker was still returned the defective SECOND time ..... my husband says it is necessary to take proven companies like - mulinex, brown, phillips ... and not these, which appeared 5 years ago ...

Anka, then unsubscribe, please, what will they tell you in the service center.

With the arrival of the mulka, I began to bake cakes)) It's so simple and you don't need to follow ...

Today's cake, fruit, low-calorie (188 kcal)
Classic biscuit, smear - sour cream with strawberry jam (cooked the day before from frozen strawberries in a bread maker).


How much easier it has become to live with kitchen units! The bread maker made the jam, she called me. Mixer with a bowl beat the biscuit dough while I was going about my business. The pressure cooker baked a cake, called ... Unfortunately, there is no spreading machine for cake layers)))

Hello, I want to cook a pork tongue, tell the newbie where to start, you don't need to defrost it, you don't need to soak it. Whether to salt water or sweat the finished tongue and on what program and how much water and time. Thank you in advance . Of course in the Scarlett SL-1529 pressure cooker

She didn't cook her tongue, she only made jellied meat and chicken stew. But I think it is necessary to pour cold water, salt and cook on "stewing" for 40 minutes. or "own recipe" 60 min. Then add spices (parsley root, allspice, bay leaf, onion or other to your liking), if necessary, add some salt and another 20 minutes ("meat" or "own recipe"). I know that if you put the spices right away, then there will be a very, very rich taste, from laurels. leaf can even taste bitter. Therefore, you still have to do it in two stages, and at the same time you will check the readiness. You can not defrost it completely, the main thing is that it was washed well. Then be sure to go into cold water so that the skin can be easily removed.
Happy cooking !!

With the arrival of the mulka, I began to bake cakes)) It's so simple and you don't need to follow ...

Today's cake, fruit, low-calorie (188 kcal)
Classic biscuit, spread - sour cream with strawberry jam (cooked the day before from frozen strawberries in a bread maker).
Julia, you might be wrong about calories.
Millet flour. 1 tbsp. (154gr) * 325 = 500.5cl.
sugar 1 tbsp. (220gr) * 405 = 891cl.
egg 6 * 50gr (average) 300 * 157 = 471cl.
------------------------------------------------------
total = 1862.5cl.
weight (without packing) = 674
per 100g = 1862.5 / 674 = 276.33kcal., plus sour cream with jam. Perhaps you have some other biscuit recipe.

lyda, was not mistaken.
I took 4 eggs and 1 multi-glass of flour and sugar. The biscuit turned out to be 273 kcal per 100 g.
Cream + wet cake - 126 kcal. I have low-calorie jam, I take a third of the sugar of the berries - so it turns out too sweet.

In short, the total calorie content was divided by the total weight and multiplied by 100 = 185 even.

The cake is really not satisfying, I ate 2 large pieces and could have a third, but I already wanted a salty one.Classic homemade cake with condensed milk, butter or sour cream, with nuts - that would be enough even half the dose))

Question about cakes - how do you cut the cake so well into several strips ??? Either my hands are not like that, or I am doing something wrong. Share your secret?
I'm going to make a cake now too, I infected

Migira, the biscuit can be cut not earlier than half a day later, and it does not always work out smoothly, the crumb inside is too tender.
I never succeeded with threads, I cut with a knife. I often cut the crisp from the edge with a cheese knife in a circle, making a basting, and further into the depths with a long and round knife, so as not to poke too much there.

The honey biscuit, which is healthy, has to be cut into 5 pieces! Waltzing around him ...