Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco

[Robin bobin]

Robin bobin and the chickpeas were pre-soaked, I wanted to make soup with it, but I read it to soak for the night.

Actually, I think you don't need to soak it. But I also read everywhere that they are soaked, and I also did so. Yes, he stood in the water for 10 hours. Then it boiled down in half an hour.

Together with Stebik, we prepared a very tasty fish according to the recipe of Serge Markovich. I laid out the recipe. Highly recommend.

Yesterday they wrote about running milk, and today it ran too. True, not far away and not scary - the lid got dirty and spilled onto the side. Larisa, it turns out, it still happens. This is my first time in almost a year of using pressure cookers. I cooked on a pressure of 0.3 according to Tanyul's recipe, porridge is delicious.

I have Shteba not so long ago. I’m starting to get used to it. I have cooked porridge many times and always the same, but today the milk ran away and fell on the warming cake, which was under the pan. washed well, but confusing, then why did it run away at all (I also dilute milk with water). And tell me, is it possible to wash the lid under the tap? and how to unscrew the pressure valve in order to flush it there.

I read it now and did not understand. Well, okay, the milk escaped through the valve, but how did it get ON the WARMING BEDDER? If through the valve, how did it get inside? Should drain from the outside of the enclosure. Pass only through the silicone ring, in theory. Interesting to know, just so as not to goofy yourself.

Girls !!! My charlotte was baked in 20 minutes on roasting !!!!! Uraaaa !!!
I'll post the photo, I'm afraid to pull it out yet !!!

Masha, congratulations! I really want to see
And yet, how many ml do you use for flour and sugar in charlotte? I also want that in 20 minutes. baked, but it does not work!

I took 5 eggs c1. + five tablespoons of sugar or 150 grams and 150 grams of flour. And that's all.
Those are obtained for 1 egg, 1 tablespoon of sugar and 1 tablespoon of flour.
I beat the eggs well, so that when you run your finger, a trace remains and a drop hangs on the finger)
Pour the dough into a cold bowl and turn on the frying for 20 minutes. After the end, I did not open the lid, but let it stand for 5-10 minutes))

Here is a photo so far without a cut and without powder. The bottom was also reddened, but not much. At 25 minutes more blush.
I think the result is excellent

Mash! Very decent bottom. Ruddy, but not burnt. I want a cut ...

I took 5 eggs c1. + five tablespoons of sugar or 150 grams and 150 grams of flour. And that's all.
Those are obtained for 1 egg, 1 tablespoon of sugar and 1 tablespoon of flour.
I beat the eggs well, so that when you run your finger, a trace remains and a drop hangs on the finger)
Pour the dough into a cold bowl and turn on the frying for 20 minutes. After the end, I did not open the lid, but let it stand for 5-10 minutes))

Here is a photo so far without a cut and without powder. The bottom was also reddened, but not much. At 25 minutes more blush.
I think the result is excellent

Mashun, very appetizing vidocq! But what a cup is important!

Marin, teflon bowl) in steel you can't bake like that)

I took 5 eggs c1. + five tablespoons of sugar or 150 grams and 150 grams of flour. And that's all.
Those are obtained for 1 egg, 1 tablespoon of sugar and 1 tablespoon of flour.
I beat the eggs well, so that when you run your finger, a trace remains and a drop hangs on the finger)
Pour the dough into a cold bowl and turn on the frying for 20 minutes. After the end, I did not open the lid, but let it stand for 5-10 minutes))

It seems clear now. I take a 250 ml glass, pour it full, now I checked it with spoons, poured 5 tbsp each into it.l flour and sugar, and so, only half a glass of sugar turned out! And the flour is a little more than half, so it turns out that I use almost twice as much sugar and flour, I think that is why it is not baked in 20 minutes.
The eggs were homemade, they are medium in size, beat with a mixer for exactly 10 minutes. And I always pour the dough into a cold bowl.
Next time I'll try to put flour and sugar in 5 tbsp each. l., maybe lucky)).

In your photo, the charlotte looks pretty and the bottom is not even burnt at all

Here I cut it, there is no patience)) lukewarm, but not hot)

Mash, what can I say: She's a good charlotte! I baked it on roasting in 25 minutes, but the bottom is still burnt: pardon: I didn't try again. Maybe I'll start baking soon

Oh, something must have gone wrong with me - I cook at Shteba for the first time, 2 chicken breasts. whole after defrosting, rice 1 m / s, sour cream with garlic, tomatoes, peppers, zucchini, eggplant (all drop by drop) and boiling water 250, pressed the meat program, both displays lit up, pressed start - the top one went out, I began to wait for the reverse countdown, but it never happened. Steam came out of the floating valve and on the sides of the lid. After half an hour, the sound gave a feeling that there was not enough liquid, and I pressed the stop, now I'm waiting to turn the valve and then open the lid. It doesn't have to be like this - that the countdown hasn't started? Yes - somewhere shortly after switching on there was a click - in my opinion this is the "crescent" of the floating valve hidden.

Probably the silicone ring had shifted, so the steam went along the sides of the lid.
And so everything is correct with you) but the countdown did not go, because the pressure needed was not accumulated due to the displacement of the ring. Or you did not close the lid correctly

Oh, something must have gone wrong with me - I cook at Shteba for the first time, 2 chicken breasts. whole after defrosting, rice 1 m / s, sour cream with garlic, tomatoes, peppers, zucchini, eggplant (all drop by drop) and boiling water 250, pressed the meat program, both displays lit up, pressed start - the top one went out, I began to wait for the reverse countdown, but it never happened. Steam came out of the floating valve and on the sides of the lid. After half an hour, the sound gave a feeling that there was not enough liquid, and I pressed the stop, now I'm waiting to turn the valve and then open the lid. It doesn't have to be like this - that the countdown hasn't started? Yes - somewhere shortly after switching on there was a click - in my opinion this is the "crescent" of the floating valve hidden.

Probably not completely closed (wrapped) the lid - did not combine the upper and lower cursor (triangle). Only in the unscrewed position does the "crescent" of the float valve appear

So the countdown didn't go due to the lack of pressure? I thought so. Was the float visible before it was turned on - I did not guess to look, after the click it was not. I kind of inserted the silicone ring correctly after the initial wash, is it the same on its sides? The lid seems to be closed correctly, but what - shouldn't steam come from under the lid? And from the float? I opened everything calmly, but after waiting, the food was terribly tasty, it seemed tastier than in a multicooker, there was almost no liquid left, on one side it just stuck to the bottom. The breasts, in my opinion, were a little overcooked inside near the bones, but the meat is awesome. Probably not enough liquid for vapor pressure, one of the reasons. Now I'll try to return the breasts back to the bowl, pour 0.5 liters of boiling water with spices, and see what happens ...

of course. You almost screwed up the lid - you didn't align the triangles - that's why the crescent moon of the float valve was visible. This crescent moon did not allow the float itself to rise, so the steam came from under the lid and the float, but how would the pressure build up in that case? And the program couldn't start. Turn until the marks on the lid and body are aligned. I had this at first in the park, though I saw it on time.

Yes, I forgot so that there was no panic - The float does not immediately rise after steam begins to flow from it, maybe wait half a minute.

Well, thank God - something seemed to work as it should ... I threw the damp breasts back, put potatoes, sour cream with garlic and chicken seasoning, now there is a whole 0.5 liters of hot water, pressed vegetables and start. She was gaining pressure for 20 minutes !!! There was no click for a long time. But then 0.7 caught fire from above and the countdown started, and steam stopped coming from the float. I'm terribly glad that maybe I don't need to go to the service, even though I'm near St. Petersburg, but in such a bearish (literally) corner ... Now I will treat Shteba to bear, elk, capercaillie ...

Girls, I'm with the borscht theme again.
I cooked borscht today. The color turned out to be dark burgundy, I fed the children without turning off the program, so that it would not cool down, I closed the lid back and the pan went into heating. Imagine my surprise when I opened it 4 hours later - the borscht was pink
The conclusion is that the color is destroyed by heat.

Well, I cooked a borschik! I cooked it like this: I didn't fry the vegetables (but it doesn't affect the color in any way), a piece of bone with meat from the freezer, a 200 g glass of white beans and vegetables as usual. The "Soup" mode 70 br / 1 min was gaining pressure for 30 minutes, but this was due to frozen meat and cold water. Then the Manual mode for 88 g and 1 hour.
After the Soup mode ended, the temperature on the display was 110 g. And in 45 minutes it went down to 88 degrees. And here's the bottom line: Maso boiled down very much, the beans came out perfectly, and the color of the borscht is already better!

Marina, I have already written many times how I make red borscht - maybe you will try?
I cook the base of borscht in a pressure cooker (I like to saute vegetables), and separately in a frying pan I make beetroot dressing, beetroot carcass with tomato paste, sugar, and so on ...
When the borscht base is ready in the pressure cooker, I turn on the Cooking mode (or similar) with the lid open, add the beetroot frying, let the borscht boil and boil for a couple of minutes, turn it off - that's it! The borsch will turn out delicious and red! And if you let the borscht brew under the lid ...

Today I cooked stewed cabbage with pork. First, I fried the meat with onions, carrots and bell peppers, added spices, then cabbage, all did not fit. I set the Vegetables mode for 2 minutes, the countdown began after 12 minutes, then let off the steam, opened the lid, the cabbage decreased in volume and I added the rest, did not add water, closed, the Vegetables mode 5 minutes. At the end of the program, I let off steam, opened it, and the cabbage and meat are ready, it was delicious

Margitte, this is interesting. Will you make a recipe?
So it turned out without water? And I somehow put something without water, counted on my own juice. There was something for sure - zucchini or cabbage, I don't remember. And she didn't get the pressure. Since then I have been adding a little bit of water. Thanks for the experience, I will try again without water.

Margitte, this is interesting. Will you make a recipe?

If only next time, I don't have any photos, I wanted to take a picture, but the batteries ran out

So it turned out without water? And I somehow put something without water, counted on my own juice. There was something for sure - zucchini or cabbage, I don't remember. And she didn't get the pressure. Since then I have been adding a little bit of water. Thanks for the experience, I will try again without water.

Yes, without water. There was quite a bit of my own liquid there, from sweet pepper, I had 1 of it. I added frozen when the meat with onions and carrots were fried. At first I thought that the pressure would not build up, because there was very little liquid, but it did. And when everything was already ready, there was a lot of juice from the cabbage itself, but just in general, I like fried cabbage in a pan more so that there is no juice in it.

So I would also clarify the amount of water, how can you not add it as per the instructions? Yesterday I hoped that 4 huge spoonfuls of sour cream and liquid from vegetables, poured 250 - and it did not work out with pressure.

I make cabbage, zucchini, and generally vegetables without water. I just coat the potatoes with sour cream or mayonnaise and that's it. Pressure builds up and prepares well. Nothing burns. I want to try to smear everything with vegetable oil, it doesn't happen.In Kukushka I cooked so well. I'll try.

Has anyone already cooked the tongue? There is a big beef tongue, for how many minutes would you put it?

Has anyone already cooked the tongue? There is a big beef tongue, for how many minutes would you put it?

I cooked beef in the old SV - cut it in half and for 40 minutes. Pork 30 minutes. In Shtebe I cooked only pork in "soup" by default

Has anyone already cooked the tongue? There is a big beef tongue, for how many minutes would you put it?

I cooked. I had a small 1 kg, but frozen oak. Cooked in Soup for 40 minutes. Well cooked.

Thank you girls, I'll try for 40 minutes. put. Only I thought that it was necessary to cook on Meat ...

Thank you girls, I'll try for 40 minutes. put. Only I thought that it was necessary to cook on Meat ...

Nooooo, I'm always on soup. I stew on meat when the dish is without water, but in some sauce

I have an experiment today - pumpkin curry, sweet. My audience has been picky lately, but they liked the curry. Already the child and mother-in-law have checked out)). I'll post the recipe later.

Thank you girls, I'll try for 40 minutes. put. Only I thought that it was necessary to cook on Meat ...

On soup or meat, there will be no difference, the parameters are identical, leave the pressure 0.7, and the time is 40 minutes, and everything will work out. It is possible on vegetables, if the pressure is the same and the time is the same, then the result will be the same. True, I never cooked on vegetables, but, logically, it should be so!

No, Light, on Vegetables is not necessary. The temperature is lower there. Will not boil.

No, Light, on Vegetables is not necessary. The temperature is lower there. Will not boil.

Lena, I have to try, I will do it, I will report, because if the pressure is set to 0.7, then regardless of how the mode will be called, the temperature will be the same, this is physics. The modes Meat, Soup and Vegetables differ only in the cooking time, so go ahead - towards the experiments! Curious me

Today I cooked a soup of green dry peas. I fried a roast onion with carrots, added all sorts of different sausages, meat, fried it, poured the whole pack of green peas in the Fair, filled it with chicken broth, set the soup for 0.7, 10 minutes ... My husband calls, says that we need to go urgently. .. left everything as it is, left. They returned an hour later, the pressure, poor, fell asleep by itself, peas into dust, but did not take a picture of taste, ordinary pea soup, only green

A green pea will be softer than a yellow one.
I like to cook peas on dry-cured chicken breast,
the aroma of smoked meats is obtained, and the broth is much lighter. Vkuuuuusno!

I finished off a biscuit, though not a quick bake, but what I need. Photos are loaded, now I will post and describe everything in a biscuit.

I made casseroles on Kasha. At 0.7 pressure with valve closed. The bottom burned out.
We must try, like Tanyusha. Porridge 0.3 with an open valve. Let it last longer
but the result ...

[Linen]

I made casseroles on Kasha. At 0.7 pressure with the valve closed. The bottom burned out.
We must try, like Tanyusha. Porridge 0.3 with an open valve. Let it last longer
but the result ...

Linen, it is possible with both open and closed, I think for a curd casserole this is not important

Lena, I have to try, I will do it, I will report, because if the pressure is set to 0.7, then regardless of how the mode will be called, the temperature will be the same, this is physics. Meat, Soup and Vegetables modes differ only in cooking time

I'm going to ask What, is it really so? Then what's the point of making 10 buttons with different names, and change your time on one button. Or are the algorithms of the programs different?

I'm going to ask What, is it really so? Then what's the point of making 10 buttons with different names, and change your time on one button. Or are the algorithms of the programs different?

Zhen, I clarified this moment with the practitioner, i.e.a person who knows physics much better than me, she confirmed. When a certain pressure is reached in our saucepan, a strictly defined temperature will be reached, that's right! And we can vary the cooking time. Well, the number of buttons, I think, in order to shob bulo, well, it's beautiful, it's just that I have only two pressure options in my other fast machine, high and low, which corresponds to our 0.7 and 0.3, and she copes with everything with a bang ! But you know, I still like cooking more in Štebik, the number of buttons pleases the eye

Rice-bulgur porridge, put on the night for languishing, at 85 degrees, miraculously cooked and did not turn sour into meat :)

Rice-bulgur porridge, put on the night for languishing, at 85 degrees, miraculously cooked and did not turn sour into meat :)

And what is bulgur?

Lerisa! I found a good description on the Internet. Bulgur is sooooo delicious. Be sure to find and try!
Bulgur - Mediterranean rice

Finally, this "fashionable" cereal reached us. The fashion for which, by the way, has not passed for several millennia. And this is great: bulgur is healthy, tasty, convenient and simple. Before you rush to Parmesan and mayonnaise this wonderful side dish in its elegant aromatic simplicity, read how it is prepared and served with in countries with ancient culinary traditions. First - a couple of words from the history of the Bulgur.

According to rough and unspecified data, bulgur has been cooked for 4000 years. It is a pity that historians were more willing to describe wars than the culinary habits of their fellow countrymen, which is more useful in every sense. One way or another, bulgur is now (still) popular in countries with a rich culinary past: Armenia, India, the Middle Eastern countries and in all Mediterranean countries, which confirms its venerable age.

Basically, bulgur is wheat. Steamed, partially peeled and crushed into small fractions. (The Russian analogue of bulgur can be called a yachka, which is made in a similar way from barley, but without steaming.) After steaming, wheat grains are dried in the sun, after which they are shelled and crushed. It is steaming with drying that gives a unique taste and aroma to the future dish with bulgur. And all you need is a little butter and a well-heated wok, cauldron or frying pan in order for the bulgur to begin to exude a wonderful nutty aroma, which, if properly prepared, gourmets "add up" like a drug.

When they talk about the dangers of white bread (wheat), its calorie content and unhealthy are always meant products made from premium wheat flour - a refined product. But, unfortunately, this statement casts a shadow on bulgur, which, unlike flour, has much more vitamins, minerals and fiber necessary for the functioning of the digestive tract. There is quite a lot of fiber in bulgur, which puts this product on a par with the best representatives of healthy side dishes. Bulgur contains a lot of potassium and iron, which strengthens the heart muscles and blood vessels. The carbohydrates in bulgur are complex, that is, they are absorbed more slowly and do not harm the figure. Calorie content of 360 kcal perfectly saturates, and after a dish with bulgur, you don't feel like eating for a very long time. Conclusion: bulgur is not a roll, it is useful and not dangerous for the figure.

As many as five advantages: satiates, does not spoil the figure, tasty, healthy and inexpensive. What more could you ask for? All that remains is to cook.

Bulgur can be a side dish, replace rice in any dishes, it is combined with meat (chicken, lamb) and fish (sea), serves as a filling when stuffing vegetables, can be added to salads. Turkish pilav (analogue of pilaf) is prepared with bulgur, and wedding pilaf is prepared from bulgur in Cyprus and Greece. Bulgur is added to soups and stews, the taste of which takes on an oriental flavor.

Almost all dishes with bulgur are prepared by frying cereals in oil. This roasting process is very similar to roasting rice in risotto. You can use butter, ghee, ghee or olive oil. As a last resort, sunflower is suitable.But it is in butter that bulgur reveals its aroma most vividly. Melt the butter, let it warm up well, add a cup of bulgur (without rinsing in water!) And stirring thoroughly, fry the bulgur over a high flame until a specific nutty aroma appears.

Fried bulgur can be continued to cook in the same pan or added to soup, stuffed with vegetables before baking. In order to continue cooking, pour in a cup of boiling water and, without stopping stirring, bring to readiness. At the same time, the water will be completely absorbed, and the bulgur will become crumbly. You can cook bulgur easier - by boiling 2 parts of water and adding one part of bulgur. In this case, you will get a wonderful thick porridge, into which you can add oil and serve with dried fruits for breakfast. But there are many other cereals for this method, and bulgur is good just as a side dish or filling.

There is an ancient tabbouleh salad. It is older than Greek and much older than all known European salads. His homeland, where modern civilization was born, is the Middle East. The salad is simple, but very nutritious and extraordinarily tasty, as it should be for a real ancient dish. For him, take cilantro, parsley, mint and green onions and chop finely and finely. Add a little oil and lemon juice, sprinkle with pepper and salt. Mix greens with cooked (fried) bulgur. Everything is served on large lettuce leaves.

Bulgur is even used in desserts! However, there is nothing surprising - chickpeas are also used for delicious halva, and if you sweeten bulgur with honey and add nuts ... Bulgur allows free circulation, it can be used as the basis of desserts, added to baked goods (soaked or steamed), combined with boiled juices, honey , syrups, nuts, dried fruits. Bulgur will only be glad.

The tools for cooking bulgur usually boil down to a frying pan or whatever can replace it. Wok is better anyway. To cook something with bulgur for the first time, use all-purpose meat (chicken) and add carrots and onions. Salt and spices to taste. The main thing here is bulgur. The aroma of the dish will depend on it.

So, melt the butter in a wok, heat it up, add bulgur. Do not under any circumstances try to rinse the bulgur. Stir continuously, keep the fire strong at first. Wait for the nutty smell. Experienced cooks say that bulgur can be allowed to burn a little - this is also for flavor. Then add finely chopped onions, carrots and finely chopped chicken. Stir everything to combine the juices, let the butter cover all the products and add boiling water - everything will cook for ten minutes. If you want a drier and more loose dish - add as much water as bulgur, if you want a thicker one - double the volume. Stir again, salt and pepper, stir, cover and reduce heat. At the very end, it is useful to stir again and let it brew for about five minutes on the off stove. Serve the dish to the table and do not forget about fresh vegetables, herbs, pita or pita bread. You can have some red wine with the dish. If you don't want wine, make some tea later. Only I beg you, do not spoil this deliciousness with beer!

Bulgur is ideal for culinary experiments and for quick and easy meals. Try it!

But it still seems to me that the temperature algorithms for Soup and Meat are different. I can agree that Porridge and Stewing are similar, I don't see much difference here. It's hard for us to judge, we don't know the temperature. we cannot say what is the cyclicity of the regime, it does not keep a constant temperature. that is, it is either lower, then higher, these are the same clicks that occur during work just about this and speak. This is purely my opinion from observations of various pressure cookers.
I love burgur both small and large, but they say it is bad for hfigura

Tanyush! I read about bulgur. They write that it is made from HARD wheat and is not at all harmful to hfigura.
And tasty! I love him very much too. Especially with chicken.

And what is bulgur?

What can you say after such a soooo lecture is true! Tasty and healthy! I took half a glass of cartoonish rice arborio (lying around, poor, left from risotto) and bulgur, poured milk 1: 6, added butter oil and left it on simmering overnight.