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

[masinen]

masinen, I will not say anything new ... for example dietary borscht: Fried onions, carrots and beets in the frying mode for 5 minutes, then added water and vegetables, set the soup program for 3 or 5 minutes. (I don't remember) with a pressure of 0.7, at the end I added beetroot infusion and garlic ... languishing for 20 or 40 minutes. I don't remember anymore.
That's all.

PS: Now I'm tormenting the chicken, let's see what happens.

Forgive me, of course, but you probably have little experience of culinary art!
If you make such a vegetable soup without meat, then it was enough just to fry and pour everything with water (if only hot) put it on languor (88 g), so for an hour if you want! Or bring the soup for 1 minute on the program and wait for the valve to cool and open - and you're done!
And so your vegetables will boil very much! Moreover, the beets are likely to lose their color ...

So you experiment!

Forgive me, of course, but you probably have little experience of culinary art!

I will not argue with you, I would say just the opposite ... I taught many women to cook Now, of course, not like 10-15 years ago, when I experimented, I felt the dish on the tip of my tongue even before I put some string of ingredients , and created such dishes that when families came to visit me, husbands reproached their wives for how to cook. And I started cooking a long time ago, since my school years.
How my wife appeared and having taught her, I haven’t cooked for 10 years now ... of course I have lost my skills, now I don’t feel the dish when mixing ... but when I bought a multicooker, the desire to do something woke up ...

PS: As for this recipe, I took it from the recipe book that was a hundred by Steboi, did not experiment, but tried to understand what and how ... For me, everything is new, like cooking with pressure and working with programs, so I tried through the analysis of the temperature regime to understand which programs are being prepared.
But unfortunately my simple question grew into a huge flame and I never got an answer to my question.
As for that borscht, you guessed wrong, according to that recipe - the vegetables turned out to be just good, the cabbage is moderately crispy, not overcooked, just as I like it.

Any pressure cooker simply goes to a certain temperature regime, usually 115-120C at maximum pressure, and that's it ... In Shteba you set the pressure yourself, and therefore the temperature.

And why then it was written here that in the frying mode the temperature is kept at 150-160, and in the porridge or soup mode the temperature jumps a lot and at first it reaches 200 degrees, and then it goes down to 115-120 degrees?
Therefore, I understood it in such a way that each program has some kind of algorithm and temperature regime, which I tried to find out ...

I experimented with languishing a half carcass of home-made village chicken for frying (88 deg. 10 hours). I did it on the bars.
In consistency, tenderness, juiciness and how the taste of white chicken meat was revealed - it was somewhat like from suvid, but for some reason the red was completely different - like usual. This difference was striking - the carcass is one, and the meat seems to be completely different.

While the sensation of prolonged languor is an intermediate stage between ordinary cooking and souvid, in taste and consistency it is very close to souvid.
Therefore, if you want to know the taste of suvid and there is no way to taste it, do a long languor.

PS: I don't know how with other meat, but with homemade chicken it turned out that way.

[Man]

Man! Excuse me, have you tried the products prepared using the sous vide technology yourself?

[Man]

Man! Excuse me, have you tried the sous vide products yourself?

Of course, in order not to judge biasedly, you need to take one carcass and cook it simultaneously on different devices, and then compare ... but for now, here's the impression ...

PS: I'm not saying that the result is a complete analogue of suvid, I would say something approximate came out, its derivative ... of course, in this mode, although the meat is juicy, but in suvid it will be even slightly juicier.

I will not argue with you, I would say just the opposite ... I taught many women to cook

Man, and teach us. We will be very grateful to you, otherwise here men for some reason do not want to share their recipes and secrets.

As for soups, I still could not love the cabbage soup and borscht from the pressure cooker. But such soups as pickle, pea, kharcho and mushroom in Shteba turn out much tastier than on the stove

Well, I am very glad that I was wrong! So try and teach us something!
And to understand the principle of operation of MV, as my husband says: 'Better and don't try, this is known only to the manufacturer himself, this is their trick. Each manufacturer has its own algorithms and operating principles for MV, this can be understood from comparative user reviews!

And why then it was written here that in the frying mode the temperature is kept 150-160, and in the porridge or soup mode the temperature jumps a lot and at first it reaches 200 degrees, and then it goes down to 115-120 degrees?
Therefore, I understood it in such a way that each program has some kind of algorithm and temperature regime, which I tried to find out ...

I wrote about 200 grams on Kasha. I tried a stainless steel oven in porridge mode, so the temperature rose to almost 200 grams.
And when we cook porridge, the temperature is 109-111 g)

Even 10-15 years ago I felt cooking, now I can say I lost everything ... Previously, some recipes were born in my head, along the way ... For example, I am going around the market, I see and feel this product on my tongue, or I smell it if there is smell, such as smoked ribs ... an idea appears, the receptors start to work ... I start to buy food, seasonings, etc. for this idea, and I already imagine the taste first separately, then in combination. In the process of cooking, I can add something else and it turned out in most cases as I imagined, felt ...
Or if there were no ideas, I went to the Internet or into books and scooped them from there, and when I read, I imagined a suitable taste and already in the process, when this feeling again came, refined it to the ideal ...
That is, I did not cook for the most part according to recipes, more was born spontaneously and by sensations, intuitively; I cooked slowly, put my soul into every dish, maybe that's why it turned out unusual and tasty.
Unfortunately, apparently not everyone is given to create, and my wife does not like to spend hours over something, it is easier for her to do something quickly ... Over time, including due to serious life trams (fire, robberies, were angry seizures, lost the company, etc.) and all this disappeared from me, slipped into platitudes, laziness appeared, etc.
In general, I don't feel anything now and I don't understand how the processes take place ... Not only have I stopped feeling it, I also don't understand how Shteba prepares, that is, it would be doubly unclear how to cook in this device, which means it is difficult one would even imagine the taste, because there is no sensation. I tried to find out about algorithms here, but alas ...
I used to love wines, I felt them, put them into tastes, mixed them with products, felt a high from it, but now there is no interest in this either, the receptors have ceased to perceive this either.

I wanted something new, began to choose, look for appliances ... that's how I came to the multicooker. I chose long and scrupulously, I had to look for compromises, etc., and so I came to Shteba. I'm trying to introduce my wife ... In general, the process has begun! I'll do the kitchen, maybe the desire will awaken and add. interest will appear, the body will revive ...

If you get something interesting, I will write. This forum is actually the only active and live resource on Stebe, so I'm nowhere from you.

Man, so everything can be amicable and we will understand the algorithms of each program.
I've taken measurements on heating at 40 grams. Now it became clear to everyone how the staff brings the contents to the desired temperature. And everyone calmed down, who worried about this question.
Of course, I understand that when Shteba is under pressure, you cannot measure anything, well, if only with a special device. But you can take notes from your observations. Tc temperature varies with food. More liquid, then one temperature, no liquid, then another. Pressure 0.7 without liquid, then the temperature will be higher than at the same pressure with liquid and so on))

And why then it was written here that in the frying mode the temperature is kept at 150-160, and in the porridge or soup mode the temperature jumps a lot and at first it reaches 200 degrees, and then it goes down to 115-120 degrees?
Therefore, I understood it in such a way that each program has some kind of algorithm and temperature regime, which I tried to find out ...

I think so for a start, the answer is this

The less moisture remains at the bottom of the finished product, the higher the bottom temperature will be shown by the device.

I am not a technician and my head does not accept complex physical philosophizing - I do not delve into the deep muddiness of program processes, I probably just don’t need it ...

Try Man, read the topic from the beginning or at least 20 sheets ago, Igorek answered many questions! And if something is not clear again, let's break it down on specific examples, I think many housewives will understand it this way, since each has its own tricks in cooking this or that! Theory is good, but practice is better!

Hello everybody !
Tell me how to cook potatoes in STEBE?

Masha, no need to clean up the flood
And then some kind of production meeting will turn out. And how to chat, gossip?

I will not clean everything, but only what is not needed at all))

Hello everybody !
Tell me how to cook potatoes in STEBE?

Vegetables mode 7 minutes pressure 0.7)
You don't need to pour a lot of water, so that the potatoes are covered)

And in this mode, the potatoes do not have a baked aftertaste?

And in this mode, the potatoes do not have a baked aftertaste?

How's that? If it is boiled in water, I just thought

How's that? If it is boiled in water, I just thought

I no longer boil potatoes in SV, they always turn brown in everyone and become with such a strange baked taste like baked milk.

Liz, you probably just digest it. Set the temperature lower and everything will be fine. In Shteba, Masha correctly said 7 minutes at high pressure, in Kukushka for 100 * I cook for 10 minutes.

I no longer boil potatoes in SV, they always turn brown in everyone and become with such a strange baked taste like baked milk.

I never paid attention to it! I'll try to convert it next time! And maybe it also depends on the type of potato!

And I liked the potatoes in Štebik, lately I've been cooking them for mashed potatoes. In 1010, yes, how it turns out with melted milk, here it is different.

MAN, yesterday was busy and was not at the discussion, I read it just now.
You have a kind of confusion in your head now. That is why I suggested yesterday - take a notebook, put it next to the Cube and write down all observations, cooking time, temperature, food readiness, etc. for different programs. And the principle of work of the SV will gradually emerge.
If I now lay out ALL my observations to you, it will take up a lot of space and CREATE AN EVEN BIGGER ZMBUR.
Let's solve the "misunderstandings" as they arise.
Please note - we do not grab onto EVERYTHING. And this is how ONE new dish comes in or who proposes a new cooking process, and even then, who can share his thoughts about cooking a SEPARATE DISH or a SEPARATE PROGRAM. If you grab onto everything, then nothing will work. You ask about a specific question - they will always help you.

I no longer boil potatoes in SV, they always turn brown in everyone and become with such a strange baked taste like baked milk.

Liz, in Shteba, very tasty potatoes are obtained and not brown at all)) it comes out directly boiled)

Igor, Man is interested in how the temperature varies on each program. Specifically this))

Perhaps I expect more from Shteba than I imagined - something special and extraordinary ... but to understand what she can do, I want to understand the algorithms of the modes.

You yourself have almost answered your soul question.
The point is that YOU ARE THE CHEF. And the Kubik is a CONSCIOUS ASSISTANT. It is an assistant, because all the recipe and the choice of programs and time, etc., are exposed by you! And the Cube helps you not to waste a lot of time, not to follow the process. He is very conscientious in doing what you told him (as an apprentice). And the extraordinary is UNIMIVELY FOR YOU! Kitchen appliances do not yet have the intelligence to come up with recipes for themselves.

And why then it was written here that in the frying mode the temperature is kept at 150-160, and in the porridge or soup mode the temperature jumps a lot and at first it reaches 200 degrees, and then it goes down to 115-120 degrees?

Finally, here's a specific question.
Read, I previously measured the T of the initial heating empty or with a "solid" product Teflon and steel bowls. If there is no liquid or liquid product in the bowl, then T has nowhere to go and therefore it FIRSTLY jumps up. In a steel bowl, the thermal conductivity is worse - and all the heat remains on the bottom, and aluminum more or less distributes T over the entire bowl and the bottom does not heat up so much. That is why the oven must be on an aluminum one - the bottom of the dough will not burn.
For frying, the higher cooking T is naturally clogged. And on PORSE and SOUP, T is clogged up to 116 * approximately (to create a pressure of 0.7 with liquid), therefore, the baking process will be more gentle than in the FRYING mode.

[Vei]

You yourself have almost answered your soul question.
The point is that YOU ARE THE CHEF. And the Kubik is a CONSCIOUS ASSISTANT. It is an assistant, because all the recipe and the choice of programs and time, etc., are exposed by you! And the Cube helps you not to waste a lot of time, not to follow the process. He is very conscientious in doing what you told him (as an apprentice). And the extraordinary is UNIMIVELY FOR YOU! Kitchen appliances do not yet have the intelligence to come up with recipes for themselves.

Igor, are you kidding me? Did I write somewhere that I want the staff to cook for me and even more so come up with recipes for me. No need to juggle.
I asked about algorithms and temperature conditions in each program. Thank you Vei, she explained that Shteba does not have an algorithm in the programs, that is. the temperature does not jump, but is always set alone. Found out already good.
Then it became clear that the temperature in the porridge program jumps to 200 and then goes to 120 degrees. not because of some kind of program algorithm, but because of the peculiarities of cooking in pressure mode and the presence of food in the bowl.
Then it is not clear. If there is no algorithm in the programs, but it differs only in the temperature regime, then why two identical programs with the same temperature regime? I mean about the programs porridge and soup. After all, in both programs you can set the time and pressure. It turns out that they differ only in the preset time? That is, with the same cooking time, are the program data identical? If so, why allocate an extra button for this and so inefficiently allocate menu space?

PS: If you still know the temperature conditions in each program, please share pls.
If, nevertheless, in any of the programs there is an algorithm, then please inform.

Well, all manufacturers do this, it seems to me that on the contrary, it is more convenient. I pressed the button once and you don't strain your brains, and whoever is capable of more will change the preset settings.

It’s good that there is such an opportunity.

Well, all manufacturers do this, it seems to me that on the contrary, it is more convenient.I pressed the button once and you don't strain your brains, and whoever is capable of more will change the preset settings.

It’s good that there is such an opportunity.

Maybe, but it's not practical to select a whole button, for the sake of the fact that it simply has another time crammed into it. After all, changing the time at Shteba is not a problem and practically does not take time.
It would be better if they made it possible to set the temperature in a wide range, instead of assigning the same programs to different buttons ... For me, it would be more important and more functional, since changing the time in the program does not bother me.

[Man]

Man, usually all pressure cookers at a pressure of 0.7 have a temperature of 115-120 ° C (you Vei I already wrote it). The pressure modes differ only in the cooking time. If a lower pressure is chosen, here it is 0.3, then the temperature also decreases, on average to 110 ° C. The "Frying" mode has higher temperatures, somewhere around 130-160 ° C. All modes have the same algorithm - a set of the required temperature and its maintenance. The plurality of modes was created in order to increase consumer demand, because it is easier for an inexperienced user to press the "Meat" button than to calculate how long it takes to cook meat in a pressure cooker. All this, I think, applies to a lot of pressure cookers, with a few exceptions of pressure cooker-multicooker hybrids. These models have more complex algorithms, but again, not in all modes.

It would be better to make it possible to set the temperature in a wide range, instead of assigning the same programs to different buttons ...

This is how the temperature changes on the Heating. And under pressure, the temperature changes by changing the pressure level (0.3 or 0.7). It makes no sense to do more maneuverable temperature changes under pressure (although there are such possibilities for a couple of hybrid models)

Then it is not clear. If there is no algorithm in the programs, but it differs only in the temperature regime, then why two identical programs with the same temperature regime? I mean about the programs porridge and soup. After all, in both programs you can set the time and pressure. It turns out that they differ only in the preset time?

PS: If you still know the temperature conditions in each program, please share pls.
If, nevertheless, in any of the programs there is an algorithm, then please inform.

There is not always time to follow the regimes - therefore, I do not know the answer to all questions.
Of course, to maintain the pressure of 0.3 and 0.7 in the modes of both SUP and Porridge, the same temperature will be maintained.
The difference in the programs SOUP and Porridge, I noticed in the very PROCESS OF MAINTAINING the temperature. When cooking soup, the heater turns on for 45-60 seconds, then there is a pause for several minutes, then on again for 45-60 seconds and off again.
And on the CASH, the heater is turned on as if by impulses. The heater turns on in a row 4-5 times for 3-4 seconds after 15 seconds. then stops heating for a few minutes. Then it turns on again 4-5 times with an interval of 15 seconds. for a very short time and rest again.
As I understand it, it was done because of the inertia of heating. The liquid (soup) must be heated longer, and if the porridge is heated not quietly, but for long periods, then it may burn (since the jumps in T will be large).
And further . In the SOUP program, before the end of the program, the heater does not turn on a few minutes before cooking, so that by the end of cooking the pressure is not very high. And on the porridge, the heater can heat up until the very end of the program.
But these are just my observations and not all.

I meant a wide temperature range for pressureless cooking, but it doesn't matter now.
Programs porridge and soup will be considered a marketing step, or I'm just not used to the fact that different buttons are assigned to the same functions.
Now it remains to figure out what temperatures are in each program. Frying, porridge and soup figured out what happened to the rest?

There is not always time to follow the regimes - therefore, I do not know the answer to all questions.
Of course, to maintain the pressure of 0.3 and 0.7 in the modes of both SUP and Porridge, the same temperature will be maintained.
The difference in the programs SOUP and Porridge, I noticed in the very PROCESS OF MAINTAINING the temperature. When cooking soup, the heater turns on for 45-60 seconds, then there is a pause for several minutes, then on again for 45-60 seconds and off again.
And on the CASH, the heater is turned on as if by impulses. The heater turns on in a row 4-5 times for 3-4 seconds after 15 seconds. then stops heating for a few minutes. Then it turns on again 4-5 times with an interval of 15 seconds. for a very short time and rest again.
As I understand it, it was done because of the inertia of heating. The liquid (soup) must be heated longer, and if the porridge is heated not quietly, but for long periods, then it may burn (since the jumps in T will be large).
And further . In the SOUP program, before the end of the program, the heater does not turn on a few minutes before cooking, so that by the end of cooking the pressure is not very high. And on the porridge, the heater can heat up until the very end of the program.
But these are just my observations and not all.

Very useful observations! Thank you!
Now then everything fell into place, why did they smash the buttons. The algorithm is still different to achieve the desired temperature.
Can you explain the other programs in the same way?
If this was discussed, you can discard the link.

PS: Now we will find out and you can already open the FAQ so as not to return to this topic.

Man, I'm glad your soul is calm now. Igor is great, he explained everything clearly)
I think that it is unlikely that the manufacturer made 10 buttons with the same functions and just with different names.
We have discussed for a long time that heating occurs in different ways, but here Igor is straightforward intelligibly and painted everything in detail)

Thank you ! I'll try it today.

She put it to boil. Another question arose, after the signal, should the pressure be released or wait until it falls by itself?

As you see fit, but in the book it is recommended to wait a couple of minutes for the pressure to drop! I wait until 100 C and lower myself when I really need to, and so I leave and wait! And even more sharply you lower, the boiling process is activated (soup or something with a large chunk of liquid), be careful!

She put it to boil. Another question arose, after the signal, should the pressure be released or wait until it falls by itself?

On soups and liquid products, I generally do not recommend forcibly pitting.

No, I was just puzzled by boiled potatoes. I read it, now I'm afraid that it would not turn black, so I decided to clarify. Because I also noticed such a thing as darkening of the potatoes. And I could not understand why this is happening.

That's not mine. Quote: When boiled, potatoes sometimes take on a gray, bluish or blue color. The tubers look unappetizing ... Usually this browning is low in potassium.

The fact is that during the growth process, chlorogenic acid accumulates in the potato tubers, which, during heat treatment, forms a strong dark compound with iron ions. In most cases, this reaction is prevented by citric acid, for the formation of which potassium is responsible in the tubers. To eliminate this problem, chlorine-free potash fertilizers are applied to the soil. The quality of potatoes is also impaired by the lack of oxygen in the soil (especially during the formation of tubers) and violation of storage conditions (temperature over 7 degrees, high humidity). Tip: when boiling potatoes, add citric acid or 1-2 bay leaves to the water at the tip of a knife. They will be able to remove the browning of potatoes during cooking.

No, I was just puzzled by boiled potatoes. I read it, now I'm afraid that it would not turn black, so I decided to clarify. Because I also noticed such a thing as darkening of the potatoes. And I could not understand why this is happening.

My potatoes do not darken, do not brown, do not turn out baked and melted. I pour a little water to cover the potatoes. I relieve the pressure on the potatoes with a kitchen napkin and a sushi stick.Blender potatoes on mashed potatoes immediately in a bowl, using a Kenwood 724 potato grinder.

I cooked potatoes according to Tanya's recipe.
Potatoes
Water to coat the potatoes
Salt
Peel the potatoes, cut them in half.
Fill with water to cover a little. We select the Vegetables mode, pressure 0.7, time 6-7 minutes.
We release steam forcibly.
The potatoes are delicious.

Thanks to everyone who suggested. Good potatoes turned out. I just forgot to salt
I waited until the temperature dropped to 100 grams. and released the pressure.

I cooked chickens in Circassian style. I posted the recipe. Yummy!


Sorry for the quality of the photo. Dark.

Hello everyone! I haven't been here for a long time. And the events ... !!! And they wrote something ... !!! I read everything, hurray!

Igor, I apologize for the misinformation on the valve, there are still 3 ribs, not 4, relied on my memory (I will have to take vinpocetine with piracetam)! I agreed with the valve, now it works the way I need it, and not the way it needs it, everything is fine!

And I, when I boil potatoes, pour 100-150 ml of water straight to the bottom and a mustache, it turns out wonderfully, even if it is there, even for mashed potatoes. And it does not darken, and delicious. And mashed potatoes too, like Tanya, right in the bowl with a Kenwood potato grinder, put butter and cream, and go ... Beauty!

ElenaM, Len, you always have yummy))

And today I risked your recipe for Plum Pie to change a little)
I added cocoa, and instead of plums I put dried fruits, as apples, bananas, kiwi and dark chocolate in pieces !!
Porridge mode 1.10 pressure 0.3 !!
Gorgeous cake turned out !!
This was ordered for me tomorrow for football !! I've decided yours, Helen, proven !!
It's riding to the top))

And cutter)

ElenaM, Len, you always have yummy))

And today I risked your recipe for Plum Pie to change a little)
I added cocoa, and instead of plums I put dried fruits, as apples, bananas, kiwi and dark chocolate in pieces !!
Porridge mode 1.10 pressure 0.3 !!
Gorgeous cake turned out !!
This was ordered for me tomorrow for football !! I've decided yours, Helen, proven !!

It turned out to be a good pie, but with cocoa it is still heavier than that. I baked a chocolate one, it turned out closer to a dense brownie, not airy.

Tatyan, he turned out like a cupcake) rose sooo well, maybe there was not enough dough, right in the bottom of the bowl, those two or two and a half times just rose)
Yes, the temperature at the end was 113 degrees.
The bottom came out very cool !!!

Well, in vain, try it. It turned out great on roasting, but on Porridge, it was generally excellent!
Come on, bake biscuit))

Well, in vain, try it. It turned out great on roasting, but on Porridge, it was generally excellent!
Come on, bake biscuit))

Mash, I don't really like baking and I can say I don't eat at all, that's why I didn't bake it with plums, the child doesn't eat with fruit, if only to bake for work, they'll eat everything there. He eats biscuits from me. especially if pouring chocolate

And at times, they want baked goods, then no one eats)
So I haven't baked for a long time, so I decided to make a pie) and tomorrow I'll carry half with me)) we'll drive tea)

Here, on Kasha it turned out to be airy, but on frying it turned out to be heavy)
I just tried a bite))