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

do not add water at all. Better just a little what I wrote above. It will turn out softer and tastier

Girls and boys, hello! Please advise what kind of celoffan bags can be used to prepare sous vide in Shtebochka? In our city, I think I can only find those in which they sell bread. Will they fit? Or do you need some kind of heat-resistant?
Today I was looking for a vacuum sealer for sale, I could not find any. That is how we live

Jeanne, not simple ones will not work. Better then cling film, tightly wrap in several layers.
Or Zip-bags, such as with a clasp at the top.

Jeanne, not simple ones will not work. Better then cling film, tightly wrap in several layers.
Or Zip-bags, such as with a clasp at the top.

Mashun, when I made a turkey a la sous-vide for the very first time, in the absence of others I took an ordinary cellophane bag in which products are packed, but plump, I always buy in packs of 1000 pieces, it is very convenient in everyday life. Under the water, I squeezed the air out of it with my hands around the meat and tied it tight. So I cooked it, the bag remained intact.

Today I cooked beef for steam, in a basket on a stand, water to the bottom of an incomplete cartoon glass! Prog Meat by default. Fine

Light, then tight bags are needed. I know you can cook in a zip bag, because they are very plump)
Did you season the meat with pepper?

Light, then tight bags are needed. I know you can cook in a zip bag, because they are very plump)
Did you season the meat with pepper?

Yeah, freshly ground!
I have strong pouches, I will not say that they are very dense, but they withstood the boil at 65 degrees perfectly. I have those from which the air is pumped out, I wonder if the valve will open or not when cooking at 65-70 degrees, what do you think?

[Mushrooms Champignons with sour cream]

Prepared Mushrooms Champignons with sour cream
This is such a beauty)
I love Shtebochka !!

I will make a recipe)

Girls and boys thank you all for the advice on the regimen (meat). The meat turned out to be soft in 30 minutes (no water was added at all). The question is, if you stew meat with potatoes, then do not add water either? Or on another program?

: -q:

Girls and boys thank you all for the advice on the regimen (meat). The meat turned out to be soft in 30 minutes (no water was added at all). The question is, if you stew meat with potatoes, then do not add water either? Or on another program?

If I cook a whole pan, then I will add about 200-300 ml of water !!! And if with a little less cabbage!

: -q:
If I cook a whole pan, then I will add about 200-300 ml of water !!! And if with a little less cabbage!

I never add water when stewing, especially in cabbage.
As a rule, sour cream, mayonnaise, lecho and various other marinade sauces + juices from products give a lot of liquid.

This is all clear if stewed with sour cream or with different sauces! And if it's just meat with spices and potatoes, then I'll add some water! And I will add 100 ml to the cabbage, to a whole pan - I like to have a lot of juice, but again this is my preference!

[Mushrooms Champignons with sour cream]

Wai, wai, Igor, how much did you write !!!

Prepared Mushrooms Champignons with sour cream
This is such a beauty)
I love Shtebochka !!

I will make a recipe)

Recipe made
Champignons with sour cream

Svetik you read my thoughts directly, I'm just sitting there choosing a vacuum cleaner ... I read your message, I think - "sisteraa" ...

Gal, but we read about this one. Vacuum sealer Steba

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=307557.0
There is an inscription on the packages for this packer that they are for preparation using the Su-Vid technology.

Recipe made
Champignons with sour cream

Masha !!!!! Mushrooms with sour cream - fantastically tasty, I love them very much!

I just took out a casserole with berries))
My Stebik is working today)


Incision!!

I like her - very cool! Mashun, refresh the casserole recipe for me, please! Something I am not friends with them!

Marin, the recipe is in the Recipes section for the Pressure Cooker Staff)
The only thing, this time I rubbed the cottage cheese through a sieve.
Then she put 3 whole eggs and beat with a mixer and gradually added sugar.
Yes, I pre-soaked the semolina with yogurt, but in general it can be done with kefir.
After the sugar, I began to add the soaked semolina on a tablespoon and at the end I threw 1 tsp of baking powder.
Well, a mustache) she poured the dough into a bowl, and put frozen berries in the svehu, previously washed them with warm water.
Porridge mode 1 hour 30 minutes, pressure 0.3

Cooked again Nute (I liked it very much). Accordingly, I did not soak anything beforehand. for 450 g of Chickpea + 850 ml of water. Cooked 1.40 + 40 minutes before opening the valve.


And also the broth from the fish head. Fast only 7 minutes, the pressure was released after 5 minutes.



And here is my answer today to Masha's champignons. (Stewed mushrooms with onions + celery + dried tomatoes + cream) + homemade pasta

[Masinen]

Masinen
The casserole is gorgeous, Masha and cottage cheese through a sieve?

Cooked again Nute (I liked it very much). Accordingly, I did not soak anything beforehand. for 450 g of Chickpea + 850 ml of water. Cooked 1.40 + 40 minutes before opening the valve.

Marin it all turned out 2 hours 20 minutes in time and pressure 0.7?

Marin it all turned out 2 hours 20 minutes in time and pressure 0.7?

Yes, Galina, pressure 0.7.

And we have horse meat again ... la-la-la ...... ..... (child butcher) ....., now Shtebochka will work ...

Rice advice is also needed. What proportions of water and rice (round grain) to get crumbly.

It is better to take smaller packages.
And rice is boiled 1: 1 or 1: 1.5, so that it is crumbly

Chicken soup


Recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311301.0

Rice advice is also needed. What proportions of water and rice (round grain) to get crumbly.

Zhannochka, once an Uzbek acquaintance advised me to cook round grain rice in a ratio of 3: 4, for 15 years I have been cooking this way, and for pilaf, and just like that - unmistakably! Elastic, but completely cooked rice turns out, try it!
I like this option for a side dish: I lightly fry the onion in butter, add chopped garlic, add thoroughly washed round rice, fill it with water 3: 4, salt, bring to a boil, cook without a lid until the rice appears from under the water, close lid, and keep on the lowest heat for 15 minutes. Then add freshly ground pepper and chopped basil, loosen it properly and leave it for another 5-10 minutes. Delicious on its own, not just as a side dish. Recommend .

Mashun, light flood, I beg your pardon!

Thanks everyone! The broth is actually even more transparent, I would say "like water". It's a pity the photo does not convey all the beauty

round grain rice in a ratio of 3: 4

I'll try it today. In general, rice was always cooked in the "Eastern Fairy Tale" rice cooker from Tupper, not for advertising, but the rice in it in 12 minutes in the microwave turned out delicious. The microwave is broken, I can't cook rice on the stove. So I go and look and think to cook rice or prepare another side dish. Everything seems to me to fail

I put the rice. I only had 1.5 multi-glasses. Poured 2 glasses of water for 10 minutes. I sit and wonder what I'll get. I used a steel bowl, right?

Hello everyone! Girls, well, the vacuum sealer haunts me. I am faced with the choice of which one to buy, I lean towards Shteba VK 6 🔗but don't see any additional packages for it. On sale only for VK 5. If, for example, I decide to take Proficuk, what size of packages is preferable?

There are no separate packages for VK5 and VK6. The bags fit both models of the Steba vacuum sealer as well as the Profi Cook.
Profi Cook bags and rolls can be used for the Steba packer.

Mashenka, Igor, Zhanara, but here you shouldn't bother with proportions at all, everything is much simpler: for 3 measures of rice, 4 measures of water! And what measure you choose is up to you. I take a tea cup, it is just right for us, and my daughter takes a coffee cup, they don't need much.
3 teaspoons of rice, 4 teaspoons of water and that's it!
When I cook pilaf, I take the same amount (3 tea cups of rice), eat a couple of times and take to work.

The girls stewed cabbage - cooked on the fry with the lid closed for 10 minutes, incl. roasting mode, went arr. countdown and everything according to the scheme, first oil, then carrots, tomatoes, onions, fried a little, cabbage on top, mixed everything together, salt, pepper, spices - closed the lid and mustache ..., the pressure was released itself in about 3 minutes, no liquids added ..... (I cut everything into a mule class !!!) ...

I am so glad! Did you do it with basil?

Good evening! No, no basil. I do not have it. Made with cutlets

Here is my rice from a shtebulechka


I sit and dream of making rolls from such a pearl pattern

Zhanara, I made rice according to your proportions 1.5 multi-glasses of Krasnodarsky round-grain rice, 2 multi-glasses of cold water and 1/4 tsp of salt. Hurrah!!! Everything worked out and so delicious ...))) Thank you girls.

Issued a recipe, suddenly someone will come in handy
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311362.0

I brag - I made noodles from flour, which I boasted the other day, from durum wheat, in short, from grains!

Girls, take me to your company? A shtebochka arrived in Ukraine. I got it today. She is without a watch with a stainless steel steamer. Where it was produced and did not find an inscription. I drove her out with water on Soup mode. Everything worked great. I don't know if I need to use the Steam mode and test it on it. Afraid somehow. There are no additional non-stick pans and they do not yet know if they will appear. I bought it for the first courses so that I could put it in the refrigerator right away and not pour it into another saucepan. Tomorrow I will try to cook.
Thanks to all testing and sharing invaluable experience. I follow Temko from the very beginning.

[Roza_Irina]

Roza_Irina
Irina with her assistant !!! Let him serve faithfully ...

I was looking for such flour and nowhere else. Light, what shop did you buy from?

I dug through all the Internet stores - not in one, they write that they are not available ...

Girls, thanks! It's so nice to join this Temko!
And it always seemed to me that having a watch is cool. You can put something in the morning. Although I myself have never used it in any multicooker. Maybe because a housewife and I can cook at any time, or maybe because we do not eat milk porridge and there is no need to set it in the morning.

Girls, thanks! It's so nice to join this Temko!
And it always seemed to me that having a watch is cool. You can put something in the morning. Although I myself have never used it in any multicooker. Maybe because a housewife and I can cook at any time, or maybe because we do not eat milk porridge and there is no need to set it in the morning.

Nooo ... I don't like milk porridge on a delay in pressure cookers, I only use a delay if I need to go somewhere in the evening, so I can put the meat on a delay.

Soup Haisburg March.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311453.0

A shtebochka arrived in Ukraine. I got it today. She is without a watch with a stainless steel steamer.

I join in the congratulations! Probably ordered in Germany? A relative of my neighbor lives in Germany, recently bought 2 Shteby without watches and with steel steamers. And when she was asked to buy 2 more, this store ran out of Shtebiki. In another, only aluminum steamers were sold. Here she is now waiting for the receipt to her store. We asked to bring one for my mother-in-law. I really don't know how she will understand it, everything is in German.

My first ham in Steba DD1 ECO + white-sided
I express my gratitude to Elena Bo for a master class on wrapping with foil, everything worked out the first time)
My ham from a whole chicken + 1 chicken breast (the chicken did not peel off very much, from what was left I made soup from a mixture of legumes with rosemary in the cartoon, it turned out very tasty and beautiful) I will try to photograph tomorrow)
I added 1 finely chopped lard to the chicken fillet, 1 spoonful of homemade vegetables for soup (this includes carrots, peppers, parsley root, tomato, salt) so the ham was not salted, although there is little salt, next time I will put 2 tablespoons)
also added olives, garlic, and walnuts))) all that was found and added) Beloboka was not completely filled, it boiled down by about 2 cm.
it turned out delicious, did 17 minutes for meat, pressure 0.7 + 30 minutes wait.
I read about lemon juice, but some of us are allergic to it, I added homemade currant wine) I drove everything with spices in a marinator 2 times and loaded it into Beloboka. since I was impatient to do the ham and put it in the mold I did not find anything suitable, I used a silicone bear)
The only thing is, next time I'll cut the breast smaller) so that the additives are more evenly distributed, and not clumped together)
In the end, everything worked out quite well for 1 time. My husband liked it)

Today I got this form in the fix price store for 38 rubles, it came up well)

And now I bought a piece for the cover, in an ikea store. 360 rubles it.


Today I bought trout and shrimps, maybe tomorrow I will make such a ham in white-sided)

[Lerele]

Lerele
The soup turned out to be very beautiful, you even have an avatar suitable for this soup ...
Such beauty that inspired me to google:
The name of the soup is associated with the inn "Bäckerschmide" in the town of Geisburg, near Stuttgart (Baden-Württemberg), where in the 19th century this rich soup was served.
Soup "Gaisburg marsh" (Gaisburger Marsch, or Böckinger Feldgeschrei), the favorite soup of the former Federal President of Germany Horst Köhler.

klya4a
I open it in the morning, and here is such a beauty ..., I really liked the green shape, I have non-primer pots in all the other cartoons, so it's very important ... thanks for the visual aid ...

Thank you for the praises, and the soup really always turns out to be very tasty, vegetables can be varied, everything is not always available. They put what is at home there. The most important thing in the soup is meat, potatoes and spetzle. The rest of the set to taste.

I will get to Ikea only in January. when I will go to the master class on Stebik.

Tanya, where will the Shteba master class be?

[Sprig @]

Sprig @ , I ordered the stem from us in Ukraine, not in Germany. She came to us at last.
Girls, tell me, please, a full pot of borscht relieved the pressure of the staff for an hour, though it was heated all the time. This is normal? So it should be for a long time?

[Sprig @]

Tanya, where will the Shteba master class be?

In Yekaterinburg, approximately on January 25.

Sprig @ , I ordered the stem from us in Ukraine, not in Germany. She came to us at last.
Girls, tell me, please, a full pot of borscht relieved the pressure of the staff for an hour, though it was heated all the time. This is normal? So it should be for a long time?

Something is a bit too much, my sludge is quickly dumped.

Of course, with a full pot of soup or borscht, the pressure is released for a long time, but not an hour. It is better to turn off the heating - the slower the temperature drops, the longer the pressure holds. And in general, you should not immediately release the pressure manually, but 20 minutes after the end of the program it is definitely possible. There he will not be enough, just a little, just a little to help her.
Tanya, huh?

Of course, with a full pot of soup or borscht, the pressure is released for a long time, but not an hour. It is better to turn off the heating - the slower the temperature drops, the longer the pressure holds. And in general, you should not immediately release the pressure manually, but 20 minutes after the end of the program it is definitely possible. There he will not be enough, just a little, just a little to help her.
Tanya, right?

Yes, I am guided by the temperature, as soon as I see it below 100 degrees, I can help a little if I do not turn off the heating. This usually takes me 15-20 minutes.
Yesterday I cooked cabbage soup from sauerkraut, it took about 20 minutes, the pan was certainly not to the eyeballs, but plump, at 95 degrees, it opened itself freely.

Girls, I will try thanks. : girl_curtsey: I cooked for the first time, so I didn't turn off the heating on purpose, it was curious to see how the pressure drops. The valve hissed slightly all the time: both during cooking and during pressure release. At a temperature of 95 *, my lid did not open, I periodically approached and tried to turn it. Only when it was already 85 *, the lid turned, but it stuck so hard that my husband and I laughed when the two of us tried to tear it off.