Scarlett SL-1529 pressure cooker (reviews)

The question is about cakes - how do you cut the cake into several strips so well ??? 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

I have always been bad at cutting a biscuit into cakes - then a hole in the middle will turn out, then a slide. Specialist. there are no devices, and I'm not sure what I would have done. And recently at work, one employee taught. It is necessary to put the biscuit on the edge of the table so that the biscuit protrudes slightly over the edge. And turn (twist) the biscuit, and hold the long bread knife almost motionless. The main thing is to make sure that the knife is strictly parallel to the table.

In this way, the first time I managed to cut the biscuit into 3 cakes almost perfectly. Unfortunately, there is no photo. If you practice, I think you will get thinner cakes.

Unfortunately, there is no photo. If you practice, I think you will get thinner cakes.

I wouldn’t have a photo, but a video, otherwise I didn’t quite understand something ... Well, okay, it’s late to rush Biscuit, then it’s already in the cartoon to steam-fry, so I’ll try something and somehow cut it ...

Theoretically, you need to have a long knife longer than the diameter of the cake. Cut the side in a circle and with such a knife "saw off" the circle.

Migira, don't try to cut it right away! I would generally advise to hold it on the windowsill under a napkin for a day.

Theoretically, you need to have a long knife longer than the diameter of the cake. Cut the side in a circle and with such a knife "saw off" the circle.

Migira, don't try to cut it right away! I would generally advise holding it on the windowsill under a napkin for a day.

thanks for the advice
I will not immediately, I promise, but I will not stand for a day for sure, we will die of hunger waiting for the cake

Hello everyone!!! : hi: Take another owner of Skarlushi into your ranks. Today the test took place: I made potatoes with chicken, and stewed cabbage, everything went well. Someone cooked borschik, share the recipe!

Snejka, as on the stove - first boil the beef, then season and cook a little more.

: cray: The biscuit turned out to be excellent according to the recipe of 6 eggs

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Well, in principle, and what then came out of the biscuit I cut it somehow into 2 parts, smeared it with chocolate icing (melted 50 g of drain oil, added 5 tablespoons of cocoa, 5 tablespoons of sour cream and 3 tbsp. l. sugar), smeared with sour cream on top (whipped sour cream + sugar), sprinkled with grated chocolate. We love not light cakes
Do not watch dieters at night

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They cooked uzvar today, maybe someone will need it: 300 grams of dried fruits, slightly less than 3/5 water (poured by eye), 3 mst of sugar. For a couple 12min. Warmed up for about 2 hours, forgot a little about the compote. Delicious !!!

Do not watch dieters at night.

That's for sure! At night, only this is)))

: cray: The biscuit turned out to be excellent according to the recipe from 6 eggs

🔗

Well, in principle, and what then came out of the biscuit I cut it somehow into 2 parts, smeared it with chocolate icing (melted 50 g of drain oil, added 5 tablespoons of cocoa, 5 tablespoons of sour cream and 3 tbsp. l. sugar), smeared with sour cream on top (whipped sour cream + sugar), sprinkled with grated chocolate. We love NOT light cakes
Do not watch dieters at night

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How delicious your cake looks !!!

Dear owners of the miracle of the pot, I believe that all automatic modes differ only in the cooking time, but they are absolutely the same - is that so ?? Only the baking is not yet pressurized.All others are under pressure, right? If so, then you can fry in any mode just with the lid open. Please explain who knows. Thank you very much in advance...........

In any mode except "baking" you will not be able to - it will burn. On "baking", it first picks up the temperature (this is when the zeros run, it means that the ten is heating) then it turns off for a while, then (when the temperature drops) it turns on. In other modes, it will most likely fry hard until something burns out - either food or teng or the overheating protection works.

Someone asked about Easter cakes. I found such a recipe.
This is a video, cake in a multicooker, but you can't insert it.
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Whoever cooked the omelet? Tried on the Baking mode - burnt ............

Hello everybody! read the whole topic from beginning to end. I learned a lot of new and useful things))))) THANKS! OMLET is generally the highest obtained in our cartoon. I just bake it for about 15 minutes. here by the way, they wrote about it above. I tried it, now I often cook on weekends for breakfast. sometimes I first fry frozen vegetables (broccoli, asparagus beans), then pour in the whipped omelet mixture and close the lid.

There is more about the Omelet, but nothing specifically is written, someone did not succeed, someone on baking, someone for a couple. How many minutes are not known. Girls, if it's not difficult to write you a successful recipe, well, what time, how much, what mode. For example, baked goods are displayed there for at least 20 minutes. And for the Omelet, this is a bit too much, so you need to turn it off in manual mode like this? Then the question is how long? Thank you very much in advance

If you need 15 minutes for baking, just time it and turn off the mode.

WHAT DO YOU THINK ON HOW MUCH HARMFUL THE COATING OF THE BOWL ??? LIKE TIFLON !!!!

As far as I remember, Teflon emits harmful substances at high temperatures (more than 200 degrees, it seems). The pressure cooker does not cook at this temperature.

Girls, it seems that I saw a link to silicone spoons for multicooker in your Temka - I can't find ... Poke, please, where did you buy?
Thank you.

Girls, it seems that I saw a link to silicone spoons for multicooker in your Temka - I can't find ... Poke, please, where did you buy?
Thank you.

Who where. I order everything here, ask if anything. 🔗

Thank you

More extinguishing, no pressure ...
You know, I would not advise you to fry in scarlet ... You can't buy a replacement saucepan anywhere ...

Good evening everyone. I also want to buy this wonderful saucepan. I am only interested in the question of a delayed start: is it possible to throw everything into it in the evening, set a timer, and in the morning get a delicious and healthy breakfast? I would be grateful for your help !!!!

You can, there is a delay in the start, the main thing is that the products prepared in advance overnight in the warmth do not spoil

Great, but then there is still a question - if this is permissible pilaf and rice absorbs water overnight, then how will it work, will it not burn? And can she herself be left working at home?

Great, but then there is still a question - if this is permissible pilaf and rice absorbs water overnight, then how will it work, will it not burn? And can she herself be left working at home?

Sorry, but I would not put pilaf for the night ... well, imagine - the rice swelled and ... just porridge ... And the meat ... no, no, I never even considered pilaf for the timer

then what's the point in a timer? I would like to get up in the morning and fresh porridge or soup

But I've decided to make lemon marmalade from a recipe book !!! Girls, DO NOT DO THIS !!! It doesn't look like marmalade at all, rather poorly frozen jelly, but the taste is. Very sweet and bitter at the same time, one to one there is a recipe on the Internet, for a gas pressure cooker! Maybe my bad experience will come in handy!

then what's the point in a timer? I want to get up in the morning and fresh porridge or soup

Sorry, maybe you'd better consider buying a multicooker, but even in it I can't imagine cooking PLOV on a timer

Great, but then there is still a question - if this is permissible pilaf and rice absorbs water overnight, then how will it work, will it not burn? And can she herself be left working at home?

As an option: make a zirvak in the evening (fry meat, onions, carrots, then some water and under pressure for 15 minutes), and in the morning add rice, seasonings and under pressure for 12-15 minutes. That's all. In total, in the morning it will take you 20 minutes and fresh pilaf is ready. And I don't see any problems with the soup, it's easy.

thanks, but I just wanted the pressure cooker, the choice fell in her direction because of the economy and since I know that it turns out very tasty meat without much effort (though I cooked it in a pressure cooker), apparently I have to forget about this drawback (timer) ... well, or pick up recipes, it seems to me that buckwheat with mushrooms should turn out, for example, and the products will not deteriorate, and the buckwheat will be crumbly.

To the place of water Ice

Has anyone tried to stew cabbage rolls in a SV-shke?
I'm thinking, is it realistic to do it?

Has anyone tried to stew cabbage rolls in a SV-shke?
I'm thinking, is it realistic to do it?

Here here the girls were cooking.

Girls, good afternoon)

please help navigate)

I cook myself a little dry rice in a cartoon (about 1: 1). Here if I do it, then for how long should I expose it (I would not like to weld it)?

And if you know, for pearl barley the same way .. I cook slightly hard .. on the standard 1: 2 in the multi .. here it is not done on rice, but on porridge, I understand correctly?)) And what proportion and time?)

otherwise, yesterday for the first time in it I cooked rice for myself, was reinsured and set 1: 2 for 10 minutes ... in general, it was softish, as for my taste))

Girls, good afternoon)

please help navigate)


And if you know, for pearl barley the same way .. I cook slightly hard .. on the standard 1: 2 in the multi .. here it is not done on rice, but on porridge, I understand correctly?)) And what proportion and time?)

Since no one answered, I write-Perlovka 1 glass of cereal-2 glasses of water, for 35 minutes "your recipe" -it turns out not boiled, a little liquid (taste and color as they say).

Girls, we need your objective opinion.
How do you like the quality of the saucepan, does the food stick to it? How do you like this pressure cooker?

Girls, we need your objective opinion.
How do you like the quality of the saucepan, does the food stick to it? How do you like this pressure cooker?

I am very happy with the pressure cooker, I cook everything in it and bake it if needed! The saucepan is normal, nothing sticks. Of course, when compared with a saucepan from Dex, it is worse, but Dex has the best pans.

[May @]

May @, just answered you in another thread, but I will duplicate it here as well.

Well, where does the infa come from all over the forum that Scarlett has bad saucepans?
I read-read this and decided to protect my favorite pressure cooker.
Scarlett has great saucepans !!!
I have been using my Scarlett pressure cooker for 7 months, and I cook almost everything in it, I drive it several times a day for 7 months and the pan is in perfect condition, nothing ever sticks or sticks! And a few bad reviews from newbies who have not yet learned how to properly close the pressure valve and because of this they have everything burnt, spoil the reputation of a good pot.
If I were choosing a pressure cooker now, I would definitely buy Scarlett again. The pressure cooker is a super thing, and Scarlett bakes well and it is convenient to choose the cooking time, since it is adjustable on any program and the saucepan is very good in quality.

Maybe someone was unlucky with a saucepan, they wrote ... and a similar situation went with my slow cooker Liberty 860, nothing burns for me, but someone burns ... maybe different saucepans come across even though the model same

That is not, Oksan, here, it seems to me, is a little different.I try to follow Temko, so I see that most of the complaints end up being mistakes of beginners who did not understand the intricacies of the pressure cooker, but since most of them disappear from the forum, it turns out that good reviews are written only by regular members of the forum and experienced users, and such then less, so the wrong impression is created that the saucepan is not very good.
And for me, for example, it is lazy to write the same thing every time and answer the same questions. I cook absolutely everything in a pressure cooker (including even spiderweb vermicelli), but everything without recipes, according to the principle of what is in the refrigerator, and it is not particularly photogenic, therefore I rarely write, if it were not for laziness was everything that I prepare to describe and pictures to spread that Scarlett, probably, would immediately become a mega-super cooker and its sales would immediately increase.

That is not, Oksan, here, it seems to me, is a little different. I try to follow Temko, so I see that most of the complaints end up being mistakes of beginners who did not understand the intricacies of the pressure cooker, but since most of them disappear from the forum, it turns out that good reviews are written only by regular members of the forum and experienced users, and such then less, so the wrong impression is created that the saucepan is not very good.
And for me, for example, it is lazy to write the same thing every time and answer the same questions. I cook absolutely everything in a pressure cooker (including even spiderweb vermicelli), but everything without recipes, according to the principle of what is in the refrigerator, and it is not particularly photogenic, therefore I rarely write, if it were not for laziness was everything that I prepare to describe and pictures to spread that Scarlett, probably, would immediately become a mega-super cooker and its sales would immediately increase.

Maybe you're right
Do not be lazy, give a little more phot, but the fact that the dishes from what is in the refrigerator, on the contrary, are good, I also cook just like you, but I expose the photos

And how do you cook the spider web vermicelli? I just cook pasta, it didn't work out with noodles, it turns out not badly, but the stuck together noodles strain, although there are not many of them, but they are still there

Still, do not discount the possible marriage of pots. The first parties could have included one pans, the next - others. For example, Polaris has two types of pots, and among both there are more or less nothing, and absolutely useless. In this case, the presence / absence of user experience does not play a role. I myself, already an experienced multi-cooker, boiled the first dish in the pressure cooker, it was impossible to save the pan. Thank God, there was a spare wheel.

Girls, thank you very much for the information, you helped me a lot.
And the last question, are there any spare pans?

I have a Skarlusha from the last batch, a great saucepan!))))

[May @]

May @, there are no spare pans, but a pan from a large Panasonic is suitable (comparative photos here - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=177602.0).
And by the way, the question about spare pans is asked on almost every page of the topic and is often answered again.
azaza, I don’t argue, there are also defective pressure cookers, but with Scarlett, in most cases, sticking is still the user's fault, otherwise at the beginning of the topic everyone would be praised, and at the end everyone would be scolded, but this is IMHO.
Sandy, I will try to overcome laziness and post a few pictures, but you know that questions will immediately begin, and where is the recipe, and in what mode and how to do it, and if it’s too lazy to write a recipe, I’ll still be guilty.
As for the noodles ... I really like thin noodles, but I don't like cooking on my electric stove, and for a long time, albeit induction, I decided to try it in a pressure cooker. I pour water 2 fingers above the vermicelli, salt, spices and a couple of tablespoons of vegetable oil and put it on "my recipe" for 2 minutes, but turn it off as soon as the valve is blocked, that is, it is cooked under pressure for 5-10 seconds, well and then while the pressure is automatically released. The main thing here is not to digest, and then I pour it into a colander as usual.But this is only with a cobweb, the rest of the pasta I cook as in a multicooker without rinsing-draining for 2-3 minutes under pressure, nothing sticks together, the main thing is not to forget to drop the oil and stir it before turning on the mode.

well done. I just want to tell the housewives who ask for a recipe for every simple dish. Expensive . A pressure cooker is one that doesn't require rigid recipes. Turn on your imagination. brain and experiment. You will succeed.

I just want to tell the housewives who ask for a recipe for every simple dish. Expensive . A pressure cooker is one that doesn't require rigid recipes. Turn on your imagination. brain and experiment. You will succeed.

I fundamentally disagree on our forum, it is customary to ask and lay out recipes for dishes, regardless of complexity, it does not matter if it is a pressure cooker, a slow cooker or just a frying pan, and the brain has nothing to do with it.
That's why he is a forum to communicate. And you can turn on your brain and sit quietly without a forum, in your kitchen.
With such success, no dish requires rigid recipes, no matter what it is prepared in. And the pressure cooker has nothing to do with it.