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

Today I was drawn to Asian cuisine.
I prepared a dish and I don't know how to name it in the recipe)
Maybe A la tanuki?))
Recipe made
A la Tanuki
It turned out sooooo with very tasty !!

View from above)



I'm completely ill, there is no voice, I walk hoarse like an old Lada)
And then the vitamins, I ate with pleasure) well, the kids turned up)

And we had to connect the balcony with the kitchen, maybe there is also a shortage of space))
Now my kitchen has become 10 square meters))
So, I just put the rack on the balcony and put all the equipment on it and boxes with cereals.
But now it has become so convenient) everything is visible, it pleases the eye directly))

Hello. members of the forum, I hasten to inform you that I also received Shteba today. Thank you very much for your forum, and especially Tatiana M. from Chelyabinsk. Like many others, I chose a pressure cooker for a long time, at first I decided on Orsen, but then everything changed at once, seeing Tatyana's video about Shteba. 15 minutes was enough to light up and order. That's the whole choice when everything is presented correctly. Naturally, I already began to read the entire forum, continued to watch the video and ordered a smokehouse waiting. Everyone likes the enthusiasm, energy, and most importantly the desire to communicate, they are just great. So take Shtebolyat into your ranks. THANK YOU

Tell us how to cook pea soup in a bowl

Here is the prescription Pea soup

Having a fleet of MV and SV is not a fan of Stebik, different dishes in different devices are obtained in different ways.
I made cutlets in Shteba, I really didn’t like them, in SV Ourson-4002 they turn out much better, it is more convenient for me to cook in it, because the bottom is wide, I have 6 cutlets at once, then I add 2, that is, 8 pieces at once I cook, just for my family, nothing burns in the pan. And then I put the carcass in vegetables, in Stebe all the juice from the cutlets was squeezed out, they turned out to be dry, and the sauce was floating around, and in Ourson, on the contrary, the cutlets are very juicy, because they absorb the juice. That is, for cutlets, cabbage rolls, meatballs, I use only Ourson-4002, since she cooks these dishes much tastier. Also in our family, a dish of beef is everything, but it is as tasty as the meat of MV Lakuchina stews, so far no device can cope. And so on. Well, one device is not enough for me, because you can cook everything in one device, but this does not mean an excellent result (at least for me).

You know, I like ACCURACY in some things, not visibility. Tell me, what is the difference in size between the Steba and Oursson bowl? I mean, if you measure not with "cutlets", but with millimeters in diameter.
And how much I cook cutlets, I know that the amount of allocated moisture-sauce depends mainly on the COMPOSITION OF THE MEATS.
And how can cutlets turn out to be "dry", if you yourself say that they float in sauce? This is just some kind of fantasy and new in cooking ... A person cannot be dry if he swims in a river without a diving suit ...
The cutlets can be dry in the GRILL, as the separated liquid flows into the pan!
And how can cutlets "INSIDE THE JUICE"? This is contrary to generally all EARTH forms of cooking. Is there a built-in sauce sucker?
And the fact that there is no UNIVERSAL device, then I completely agree. But why have a vehicle fleet of the same type of devices for this? Can buy fundamentally different devices?

[Igorechek]

Igorechek, I'm sorry, but don't you find your tone a bit harsh?
As for the juiciness or dryness of the cutlets in the sauce ...Have you ever eaten dry meat from soup? But just in the grill, you can get juicy cutlets due to the intense heating of the surface of the cutlets and the rapid sealing of moisture inside.

In no case do I want to engage in "harshness" with anyone.
It's just that I absolutely do not understand some points that I just can't understand. I wrote about them above. I would be grateful if they explained to me. I do not insist, but express my opinion. And the tone is rather dry, because the facts are dry here.
And about grilling and sealing the pores, that's why I wrote: the grill MAY become dry, I did not write that it will necessarily appear.
The QUALITY of the POT or the POWER of a stove heater, for example, will not affect the dryness of the meat in the soup. There are completely different reasons for this, but not the difference in the plates. The same as in multicooker.

Igoryochek, the tone is really harsh. But come on, I don’t get hung up on this, because I like to communicate with practitioners, theorists are not interesting to me.
Regarding the dryness of the cutlets, they can float in liters of sauce, but have the appearance and taste of a boiled substance from this and dryness. If we talk about grilling, then whether the meat is overdried or not depends on the temperature, cooking time and the meat itself. Grilled cutlets are very juicy.
Even a chicken breast can be boiled on the stove in the same saucepan in different ways (I mean the cooking algorithm) and the breast will turn out to be either dry or juicy. So it all depends on practice, on experience.

[Igorechek]

Igorechekmaybe you didn’t want to be harsh, but forgive generously, do you think such phrases are appropriate in communicating with a woman, even if you disagree with her in something?

And how can cutlets turn out to be "dry", if you yourself say that they float in sauce? This is just some kind of fantasy and new in cooking ... A person cannot be dry if he swims in a river without a diving suit ...

By and large, the presence of sauce does not affect the juiciness of the cutlets at all, the sauce affects their taste. If you are not familiar with something or do not have experience, why claim that this is something new in cooking?

If this is clearer to you, then the person in the river will be WET, but not the fact that JUIC
Speaking specifically about the technology of cooking meat, it loses juice if the temperature of its preparation does not immediately "seal" it. And the temperature just depends on the device in which the meat is cooked, including on the power (the rate of temperature rise), and on the quality of the bowl coating (for example, the "ceramic" coating cannot be heated dry, and then lay out the product (which it would be convenient for "sealing" meat) - it will lose non-stickiness).

Igoryochek, the tone is really harsh. But come on, I don’t get hung up on this, because I like to communicate with practitioners, theorists are not interesting to me.
Regarding the dryness of the cutlets, they can float in liters of sauce, but have the appearance and taste of a boiled substance from this and dryness. If we talk about grilling, then whether the meat is overdried or not depends on the temperature, cooking time and the meat itself. Grilled cutlets are very juicy.
Even a chicken breast can be boiled on the stove in the same saucepan in different ways (I mean the cooking algorithm) and the breast will turn out to be either dry or juicy. So it all depends on practice, on experience.

And I agree with Igor on something. You shouldn't have pounced on him. Let him express his thought a little emotionally, but I understood him. Galina presented the truth that each device should do its job not very correctly and reasonably. From the series: "Because gladioli". What for? No one says that it is necessary to be a fan of Shteba, but why write in the thread about Shteba that you are not a fan of her, because cutlets do not fit so much as necessary, I, for example, did not understand.
And, Tanechka, as a practitioner (I trust your opinion), you can explain why in Shteba a person's cutlets are dry, and in another MV they are juicy. What's wrong with Shteba?
Although I absolutely agree with Galina in the following - each device can have its own, sometimes even very narrow, purpose and its own signature dish.
How was it prepared in a vacuum? I am also waiting, but I read everything wrong :)))

And I agree with Igor on something. You shouldn’t have attacked him. Let him express his thought a little emotionally, but I understood him. Galina presented the truth that each device should do its job not very correctly and reasonably. From the series: “because gladioli”. What for? No one says that you need to be a fan of Shteba, but why write in the thread about Shteba that you are not a fan of her, because cutlets don't fit so much as you need, I, for example, did not understand.
And, Tanechka, as a practitioner (I trust your opinion), you can explain why in Shteba a person's cutlets turn out to be dry, and in another MV they are juicy. What's wrong with Shteba?
Although I absolutely agree with Galina in the following - each device can have its own, sometimes even very narrow, purpose and its own signature dish.
How was it prepared in a vacuum? I am also waiting, but I read everything wrong :)))

Larissa, just cutlets can turn out dry precisely because of the excessive amount of liquid in the sauce. I prefer cutlets, it is cutlets that are pre-fry, and then stew quite a bit, just at least in time. If I cook meatballs, then I use only vegetables or milk-cream for the sauce. I never use water when cooking meat, cutlets or meatballs. It seems to me that all juices from meat are boiled into water, and it is because of this that the product can turn out to be dry. Plus, temperature, pressure and cooking time also affect the juiciness of those cutlets.

because I like to communicate with practitioners, theorists are not interesting to me.
Regarding the dryness of the cutlets, they can float in liters of sauce, but have the appearance and taste of a boiled substance from this and dryness. If we talk about grilling, then whether the meat is overdried or not depends on the temperature, cooking time and the meat itself. Grilled cutlets are very juicy.
Even a chicken breast can be boiled on the stove in the same pan in different ways (I mean the cooking algorithm) and the breast will turn out to be either dry or juicy. So it all depends on practice, on experience.

Tanya, believe me, for many years of being a bachelor, I am used to cooking myself. And when my wife is cooking, I always take part whenever possible. So you are wrong here.
And the theory is necessary - it helps to cook correctly and without knowing your device, it is impossible to fully use it correctly. Practice and theory go hand in hand.
I will give an example, if we knew HOW the appliance works, then without errors, but we could immediately understand that it is necessary to bake with PURPOSE 0.3, and not with FRY. Understanding the processes HELPS better and more complete use of the instrument. I just went to the forum after many trials.
About using a multicooker and grill, you YOURSELF CONFIRM my words.
The dryness of the meat will depend on the type, freshness, etc. of the meat, the composition of the minced meat, the method of cooking, but NOT from the manufacturer, because the temperature regimes for frying in the algorithm are practically the same and have VERY little effect on the final product. It is IMPOSSIBLE to cook exactly the same cutlets several times, so the comparison is incorrect.
You yourself say = ALGORITHM cooking in soup affects the product itself. SO I SAY THE SAME SO! Please read carefully what I have written. I say that in the SAME pot (multicooker) you can cook in different ways. But in DIFFERENT POTS according to the same algorithm it is impossible to cook MEAT IN SOUP in different ways

Larissa, just cutlets can turn out dry precisely because of the excessive amount of liquid in the sauce. I prefer cutlets, it is cutlets that are pre-fry, and then stew quite a bit, just at least in time. If I cook meatballs, then I use only vegetables or milk-cream for the sauce. I never use water when cooking meat, cutlets or meatballs.It seems to me that all juices from meat are boiled into water, and it is because of this that the product can turn out to be dry. Plus, temperature, pressure and cooking time also affect the juiciness of those cutlets.

You see, everything again revolves around the METHOD OF PREPARATION AND COMPOSITION of products and sauces. Well, I just can't understand HOW OURSSON SUCKS A LIQUID AND THE CUBE GIVES IT WITH THE SAME COMPONENTS AND COOKING METHODS! How can this happen? Impossible!

Igor, I think there is no need to argue, because everyone has their own ways of cooking.
Apparently Galina knows how to cook juicy cutlets in Orson, as she is used to it. And I haven't figured it out in Shtebe yet)
So it was with me, in Orson the porridge came out terrible, but in the Shtebe it was wonderful)

[igorechek]

igorechek,
stop useless exercise. There is no point in asking a women's forum about the theoretical foundations and principles of various phenomena. Women are not interested in this, and they simply do not think in such categories. They all have a poke method and emotional feelings. Well, the man liked the cutlets in ourson. And she, unlike you, is not interested in why this is so. We men have a different worldview, we are primarily interested in causal relationships and scientific justification.
Here, alas, you will not wait for it. Look for men's culinary forums. I personally despaired of asking something on women's forums because I always come across the same wall of aggressive misunderstanding. Now I'm just reading interesting recipes

Mikhail, you are only right that you need to communicate more loyally and delicately on women's forums
But in the approach, not all of us rely only on emotions. In the same way, I need to understand all the processes taking place in the pan in order to cook perfectly.

Hello everyone)))

on ixbt I read about Shteba, looked at your Temka, recipes and also ordered myself. We had to order with it. catalogs, although they sent an adapted version - with porridge instead of a pie and a printout of the manual and some recipes.

thanks for telling how to use the modes, the collective intelligence and experience will give odds to the attached recipes
however, I don’t know how to get hold of a non-stick bowl, on the other hand, the family loves baked goods "dry" from the oven, so the absence of such a bowl is a small minus.

What can I say, a wonderful cartoon, this Shteba. I've been cooking in it for several days. Until this year, 4 used Panasonic, but I wanted speed. It happens that you need to reactively cook something tasty, Shteba shortens the time.

cooked
- chicken with baked potatoes (duet in recipes with ribs) - quite simple
- pilaf (my husband just fell in love with him)
- Thai meat (rice was cooked by Panas)
- fish soup from salmon head
- vegetables on Olivier - everything was perfectly cooked and it was easy to peel.
- compote
- French fries

I am very pleased with the cartoon, well, compared to Panas, it is certainly convenient that the cover is removable and quicker, and stainless steel, and more volume.
It is inconvenient that it takes time to build up pressure, well, this is for all CBs. After cooking, I bleed it forcibly.

I sit thinking what to cook tomorrow))) except for cottage cheese casserole)))

maybe I'll marinate and fry the meat, I saw a recipe somewhere, like meat in a barbecue sauce.

[Vei]

Well, the man liked the cutlets in ourson. And she, unlike you, is not interested in why this is so.

in vain you are so))) maybe technically (from the point of view of tenes and everyone very tricky) I am personally not interested, but in general, it is important for me to understand what is the difference between pressure 0.7 and 0.3? I do not know for sure. I suppose that it is better to cook pilaf by 0.3, although I could be wrong)))

well, and also about frying, and really, it would not have occurred to me that it is better to do frying for dressing dishes on frying, and fry cutlets in porridge

maybe it is certainly not as interesting as you are, but I agree with Vei, it is important for us that the result is pleasing. Using the usual methods, we can cook on the stove, but it takes longer for the stove and for energy consumption, so we switched to smart pots)))

it's good when men help to figure out what's what. Well, I would like a softer approach))) we are on the forum

[Vei]

I also want to join the post Vei !
Mikhail, you are wrong, there are not so few women here who want to understand the processes occurring with products, algorithms for the operation of devices, etc. This is important for us.

As for the phenomenon of dry cutlets, in my opinion there is simply not enough data in the original problem. We do not even know in what mode (especially, what was the algorithm, temperature, pressure) Galina made juicy cutlets in Oursson, and in which it didn’t work in Stebe. Perhaps, the pressure in Oursson was simply lower than in Stebe.

Tanya, myasko looks pretty. But how to understand - is the result achieved, as in a real sous-vidnitsa? If only Masha would compare for us ...
You have such delights, and today I was just cooking lentil soup with smoked meats. The soup just dumped your head off - and in 7 minutes! Well, really roast for another 7 minutes. I put all sorts of spices there - ginger, mustard. The lentils were yellow, and they did it without potatoes, just with vegetables - tomato, onion, carrot, bell pepper. It's a pity that I poured everything on the eye, there is no recipe as such ...

and today I just cooked lentil soup with smoked meats. The soup just dumped your head off - and in 7 minutes! Well, really roast for another 7 minutes. I put all sorts of spices there - ginger, mustard.

And we also have soup today. The horror is pretty cool. Prepared from purchased dried mushrooms. An assorted bag, there are legs and hats, mushrooms are collected in different ways.
🔗
But it turned out pretty well, I didn't expect it myself.

I will cook more than once.

My acquaintance with Shtebochka continues

Quince stuffed with walnuts and raisins. Vegetables mode, pressure 0.7 bar, cooking time 15 minutes.
Finely chopped raisins and nuts, mixed with a little honey, cut the quince in half, removed the core and filled with sweet filling.
Before cooking:


and after:



Dorado with onions, bell peppers and sun-dried tomatoes. First, I fried onions and peppers in olive oil, added dorado, sun-dried tomatoes, salt and pepper. Fish mode, 0.7 bar, 7 minutes

[Olya]

And we also have soup today. The horror is pretty cool. Prepared from purchased dried mushrooms.

Olya, and how did you cook, tell me?

You have such delights, and today I was just cooking lentil soup with smoked meats. The soup just dumped your head off - and in 7 minutes! Well, really roast for another 7 minutes. I put all sorts of spices in there - ginger, mustard. The lentils were yellow, and they did it without potatoes, just with vegetables - tomato, onion, carrot, bell pepper. It's a pity that I poured everything on the eye, there is no recipe as such ...

Helen, you still lay out the recipe. For example, I have never added ginger to the soup, although I love it separately from the soup. How much and in what form should you add? Fry with mustard? What smoked meats are you putting?

[igorechek]

igorechek,
stop useless exercise. There is no point in asking a women's forum about the theoretical foundations and principles of various phenomena. Women are not interested in this, and they simply do not think in such categories. They all have a poke method and emotional feelings. Well, the man liked the cutlets in ourson. And she, unlike you, is not interested in why this is so. We men have a different worldview, we are primarily interested in causal relationships and scientific justification.
Here, alas, you will not wait for it. Look for men's culinary forums. Now I'm just reading interesting recipes

Mikhail, I agree with you completely.
But I started writing when I read up to, it seems, 50-70 pages of the forum, I saw a clear misunderstanding of the work of the Cubic and undeserved groaning. When I see injustice, I can't help it. If the device does not work well, this is one thing, but if it is due to the fault or misunderstanding of the consumer, it is quite another.
Yes, and I devoted some moments of my life to the repair and maintenance of equipment, therefore, from time to time and now I provide friendly assistance to my friends. Therefore, I share some points about the work of the Cubic.
Come on about that.

[Men]

Men, you are our good.Tell us, please, when in real life you come to a women's team, do you communicate with women in the same way as with men, or do you still try to be more delicate? To put it mildly, we are not very pleased with your tone of communication. If you want to help us, suggest, share your experience, then we are only in favor, the male view of the device is very interesting. Only here is a very big request - to do it delicately. We are fragile and delicate creatures, we are very easy to hurt

[Men]

Men, you are our good. Tell us, please, when in real life you come to a women's team, do you communicate with women in the same way as with men, or do you all try to be more delicate? To put it mildly, we are not very pleased with your tone of communication. If you want to help us, suggest, share your experience, then we are only in favor, the male view of the device is very interesting. Only here is a very big request - to do it delicately. We are fragile and delicate creatures, we are very easy to hurt

Thank Manna And another request: preferably with specific examples (recipes)! So that the theory works in practice!

[Men]

Men, you are our good. Tell us, please, when in real life you come to a women's team, do you communicate with women in the same way as with men, or do you still try to be more delicate? To put it mildly, we are not very pleased with your tone of communication. If you want to help us, suggest, share your experience, then we are only in favor, the male view of the device is very interesting. Only here is a very big request - to do it delicately. We are fragile and delicate creatures, we are very easy to hurt

Okay, I didn't mean to offend anyone. It is simply difficult to imagine a person by letter, if you do not see the person himself. I wrote without squealing with anger, but quietly "muttered".
You know, according to my work, I was brought into such women's groups! The peasants will be given a head start.
I still remember my stay at the bakery ... Speech and swear words 1: 2.
And at the meteorological station ... All without swearing, but with the same malice towards each other ... Therefore, it is still not known which is better - the peasants sent each other out in the open, and then they made up or sweet flattery and nasty things in their souls ...
Okay, I'll try to be calm.

Today I came up with the idea of ​​cooking Nute - this is the result. I ventured to lay out the recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=307582.0

I also like chickpeas very much. I cooked in a similar way, but without meat. She also fried, but this is no longer at Shteba))

And I baked a casserole))




1.10 on porridge)
I love Shtebochka !! He bakes such cool casseroles)

And here is the cutter)

[Olya]

Olya, and how did you cook, tell me?

Nothing special. I washed the mushrooms under running water, then poured them cold. It turned out to be 3 hours.
She turned on Shtebik for frying, fried onions and carrots in her favorite oil, added a tablespoon of fried flour (because she cooked without cereals and noodles). At this time, I cut the potatoes. Then she strained the water into the cat. there were mushrooms through the gauze. I put mushrooms, potatoes into a bowl, poured water from under the mushrooms there. added more water to the level I needed. Salted, added spices, herbs. And for Soup -12 min. And that's all, the soup is ready, fragrant.
Masha, in general, the casserole is superfood. : rose: Run for cottage cheese at night.

Now I was frying cutlets in Shteba. Girls, I have medium-sized cutlets, I don't consider them small, but 7 pieces were fried in one batch, barrel to barrel! The crust is ruddy, there is no splash (hurray!), I put it on the meat for 3 minutes, I already squeaked, I will not relieve the pressure.

The cutlets are ready. The pressure dropped in 10 minutes. Soft, gentle!

Oh, girls, I can't keep up with you while I have already dabbled with a new bowl with recipes with sous-vide technology, but while my Honey Pie was baked on the -kasha- mode
the cake is baked perfectly

Yes, the honey cake is great !! What was the recipe for it?

Hello dear girls - chiefs Steba. I asked one question about the soup and hid in a corner (the girls came, they stand aside) it's about me. Although I cooked soup, porridge, etc.I just want to boast that everything is so tasty and fast, and here you are with your masterpieces. So you think where you are with your pea soup, here for a long time everything else is much more interesting. Well, okay, I'll catch up with you. But in fact, you look at your preparations and such pride for you and even for yourself, even if even still in the tail, you are still such great fellows, as if you were already familiar to me and I have known you for a long time. Do you know why Because the forum is very lively and friendly honestly I went to cook again according to your recipes. I will catch up

The cutlets are ready. The pressure dropped in 10 minutes. Soft, gentle!

appetizing cutlets came out and on which program were they fried and how many minutes / pressure?

I transferred everything to recipes))
Cutlets from Sveta)

please tell me how to make yogurt in the stock

Marina,
Here is the prescription
Yoghurt in Stebe

And I have the Machine recipe casserole again. Even better than the first time

Girls Cupcake recipe here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=308162.0

Girls Cupcake recipe here https://Mcooker-enn.tomathouse.com/in....0 I can't insert an active link, where to read how to do it.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=308162.0

Insert the link into the post, select it with the mouse, and click on the button and get a direct link (like mine) to any topic within the forum

BUT, this cannot be done through links to third-party resources

Girls, hello! in Kazakhstan, Almaty where you can buy Shtebik, can you tell me? Everything is quite complicated with us. Yesterday I tried to buy at Ozone. RU. I was refused. Ozone. kz has not yet delivered household appliances to us. From Germany, ordering through an intermediary is a little expensive. Well, I really want to become a shtebanuta with a red cap.

As far as I know, there is no Shteba in Kazakhstan yet. Either through Germany or through Russia.

Girls, hello! in Kazakhstan, Almaty where you can buy Shtebik, can you tell me? Everything is quite complicated with us. Yesterday I tried to buy at Ozone. RU. I was refused. Ozone. kz has not yet delivered household appliances to us. From Germany, ordering through an intermediary is a little expensive. Well, I really want to become a shtebanuta with a red cap.

just with him. catalogs ordered Shteba.
Of course, a little expensive, but in comparison with Mulinex, a reasonable price.
by the way, I have a model with otto, without a timer. You can probably find a timer?
happy shopping)

Not in Germany with a timer, it was added specifically for Russian housewives and a bowl with a non-stick coating is only in Russia.