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

Flax, 1 pack of pudding I stir in 0.5 liters of cold milk. We put on fire and bring to a thick state, but stirring all the time or stirring with a mixer at 1st speed, which is very convenient.
As it becomes very thick, remove from heat and leave to cool.
When the pudding has cooled to room temperature, then take 20 g of approximately warm butter and put in the pudding and beat with a mixer at high speed until creamy.
Grind the cookies in a grinder or rolling pin and add to the cream. And mix everything with a mixer.

I hasten to share the recipe for a "lingering" therapeutic holiday pickle. It is very quick and simple, but 2 components are required: 1. strong meat broth and 2. dill, fennel and anise seeds. If the second can be bought at the pharmacy, then the first I always have. I do the preparation of a strong broth like this: for a week or so I collect all the meat scraps and even the "gnawed" bones. Then all this in a cartoon (if this is not there, you can also have a couple of soup sets) + an onion in a husk + carrots + salt and pepper (it turns out almost khash). I pour boiling water up to MAX and on the "soup" mode 0.7 for 30 minutes. Then I remove the leftover meat and pour it hot into the screw-top jars. Usually I have 5 cans of 0.5 liters. In this pickle, you need 1 liter of such a blank, 1/2 mstk of barley, 4 potatoes, onions (chopped and mixed with 1 tbsp. L of flour), carrots and other available vegetables, pickles + 2 mstk of brine and 1 tbsp. l. with a heap of dill, fennel and anise seeds. Salt, sugar (at least 2 tbsp. L.), Pepper, seasonings (I put the crushed juniper needles). In addition, it is advisable to put mushrooms (I have fresh frozen chanterelles and hedgehogs 150g). Lay everything at once. Soup mode 15 minutes 0.7. Wait until the pressure drops, throw in the chopped garlic, a whole head and zest + juice of a whole lemon. Close and keep warm for another 1 hour. Turn everything off and you can leave it overnight. Heals great. Taking into account the available preparation and different vegetables, the whole process of my participation took 20 minutes.

I designed the recipe in the form of two -
https://Mcooker-enn.tomathouse.com/in..._smf&topic=334505.new#new
https://Mcooker-enn.tomathouse.com/in..._smf&topic=334458.new#new
Happy New Year! Prepare in advance - it will be easier.

Good night) I want to show the first creations of my Steba and be happy)) jellied meat and cake. Now I'll try to insert a photo

and this is a cake. Husband collected and decorated - this is how he was inspired by the seen biscuit and Shteba

and this is a cake. Husband collected and decorated - this is how he was inspired by the seen biscuit and Shteba

Cool!!!
A 6-biscuit o6ychny, eggs-sugar-flour? It looks very airy!

thanks for the feedback))) my husband has inspiration from devices., a man is a man, a technique is a technique))) I made a biscuit based on a video from Tanyulya. The only thing, the dough dropped a little - the flour was not mixed with a spatula, but with a mixer at a slow speed.

Here's a warm salad for a good mood in such an incomprehensible winter!
Today I got sick and now, crawling around the kitchen, cooking and feeding the household, I wanted something dock! I scratched the bottom of the barrel here is the result:



It contains vegetables, quince, hard cheese and mozzarella, soy sauce, olive oil + spices. As a result, it is very tasty and satisfying! Fish program, pressure 03 - valve not closed.

Marin! You know how to please with a tasty treat! Now I hardly cook anything, only vegetables and steamed meat-fish-poultry.
Your salad came on time. I love quince, but I did not use it in salads, only stewed it with meat. I'll try. Thank you!

Elena, try it, it turned out delicious! Sour quince is really nothing, I even think that you can put a whole one - the taste of the salad will not deteriorate!

I didn't skimp on quince at the weekend, I bought it, now I put it everywhere in meat and salad! And yesterday I stewed chicken with potatoes, peas and quince - delicious!

A saucepan from SV Saturn came up, the lid closed, but I haven't tried cooking yet.

I don't have Saturn, and the bowls are probably not sold separately. From the technique that I have, no ode fits.

No, I want to try from dex 40, it fits in height, the main thing is to fit the waist

A rubber band from deh-40 - can it suddenly come up?

Maybe it might. There was no gum in the store. Therefore, as they say: we will search later. The main thing is that the bowl fits. Is it interesting that the original ones will come to us?

And I'll come to you with a soup with meatballs. Who's here without lunch

Girls, does Steba cook in silence while cooking? I mean, the steam comes out and you hear a hiss only during the pressure build-up, and then, when the valve closes, silence? or does it bear, so to speak?

Girls, does Steba cook in silence while cooking? I mean, the steam comes out and you hear a hiss only during the pressure build-up, and then, when the valve closes, silence? or does it bear, so to speak?

In different ways, sometimes it is silent, and sometimes it hisses!

[quietly]

Girls, does Steba cook in silence while cooking? I mean, the steam comes out and you hear a hiss only during the pressure build-up, and then, when the valve closes, silence? or does it bear, so to speak?

I'm under pressure Sees to the point quietlywhat I sometimes think - does it work at all
Well, I compare this with Kuku - if it hisses there, it hisses!

I have a little hiss, then the valve ... chpok ... closed I iiiii silence

Irin, the soup is beauty !!
Ea is silent for me, does not hiss at all)))
Well hisses before closing the valve)

It's just that my beloved silent woman is so quiet that the other one is a mute, I don't like it, this sound disturbs me.

So after the valve is closed, it sizzles a little or is it still silence, huh?

After closing, it should be silent, like a partisan)
Well, I have it))

Yul, well, it picks up after switching to heating, this is a warning type))
And does not hiss during cooking)

Did anyone bake the meat with a whole piece in the sleeve at Shteba? For example, a pork neck for 1-1.5 kg?
And then I rummaged through all the recipes - there is only delicious, but simply no baked.

[Mash]

Yul is nobody !! Come on you will be the first !!

First, you need to go buy a normal neck
Mash, but what do you think - on which program is it better, and how long is one side and how much the other, so that it does not burn and bake and does not go too much into the juice?
With Shteba, I still can't grasp her temperature regimes and time to start cooking intuitively.

You are like water)
We yesterday with. Liza was chatting, and I’m just saying that it’s interesting in Shteba how to bake meat)
I honestly don't even know.
It will be too much for frying, because it is very hot)
Maybe on meat by 0.7. But not in a steel bowl, because only the bottom of steel will heat up and the meat will burn. For this you need a Teflon bowl. There will be no liquid and there will be no pressure either.
And without pressure, steel can give up to 200 grams to the bottom.

Teflon mute

[Yul]

And why not try roasting, but only in a coated bowl. In the cuckoo, I made meat in my sleeve in the Oven
If I buy a neck tomorrow, I'll torture you.

Teflon mute

Yul, and if you cover the bottom with a rug?

Tanya, let's try !! The bowl should be coated anyway. It won't work in steel, I think so)
But if you lay a rug, then you can try it!

Maybe on meat by 0.7.

So what about the time skoko on each side?

20 minutes for sure.

And to "bake" it a la 6zhenin?
I will tell you how I did the same in Panas, because the process is somewhat "over the top". It is usually advised to "seal" it with a fry, and then stew until tender, right? Well, or so it came across to me. )) And then suddenly we met the other way around - that is, we just stew almost until cooked, then drain the released juice, add fat and fry the meat in Baking (if in Panas Baking is almost equal to Porridge / 0.3, then somehow, however, not the essence is important, it is important to get a crust).

Well, first "put out" ... Well, it depends on the imagination - you can fix it, you can take a couple, probably. I personally, perhaps, cooked the meat on the wire rack, dripping a little water. Well, in a steel bowl, of course.
Just cut me up, but I’m putting a big piece on the bottom.

Pickled neck:
🔗

Neck after stewing, followed by frying.
🔗

We remember that this is not a Shte6a, I just provide a cooking algorithm, what if someone also seems interesting?

Girls! I made meat according to a recipe from the last century. In a teflon bowl, without adding water, a piece of pork is rather plump in weight
about 1 kg. Meat mode, 40 minutes. The boiled pork is resting! Delicious.
The beef was made according to the same recipe, but the piece is smaller and the time, respectively, too.
In general, in my opinion, one of the most successful recipes. Condiments, if desired, you can use any.
Quite a lot of juice is obtained, then it is tasty to make potatoes or pasta on it!

Elena, did you do it without a baking bag?

Yeah. Just in the bowl. Under the meat are thin slices of butter and that's it. The scent stood !!!! Plague!!!

And I made a knuckle in a steel bowl. Salted shank, pepper, stuffed with garlic slices. She pulled the knuckle over with a twine. Then I fried it a little on both sides (I added some sunflower oil). I switched to MEAT-07 and the time was 1 hour. It turned out delicious. And the next day it tastes even better.

Here are how many options for meat have appeared)
Tomorrow I'll try to do it in a whole piece)

No problem, Masha. Stebik bakes well.

I made pork 1.2kg. I didn't know how, so at first I marinated for 8 o'clock (in the morning). After work, I fry in butter for 5 minutes on each side (albeit in a frying pan). I poured the native bowl of my horseradish (tomatoes, horseradish, salt, garlic, chili pepper) just so that there was liquid at the bottom, put a little oil, the whole piece spilled. Meat setting 0.7 25 min. Forcibly let off steam. Turned over, again "meat" 0.7 15 minutes, then left in the heating for 2 hours. Delicate meat. In the morning I cut it cold instead of sausage. Something in the center was slightly stuck to the bottom, but it was flooded with water for 30 minutes - it went away right there.

And how much to the bottom of the hrenoder? And what was the marinade from?
And I got it so it's in a steel bowl?

Today I'm at Shteba potatoes with cream

I also made dumplings in the "Steam" mode.

It seems nothing complicated, but no one has cooked dumplings with us yet, I decided to lay out the recipe, maybe someone will come in handy.

And how much to the bottom of the hrenoder? And what was the marinade from?

I didn’t measure, I just leaked out of the can, but the center of the bottom was almost not covered. Maybe 1/2 mstk. The marinade was more brine - a lot of salt, a little (2 tbsp. L) balsamic vinegar, all sorts of seasonings (I cumin, black pepper and juniper, along with garlic in a mortar and grease thickly), sugar 2 tbsp. l., I break the onion with a hand blender and there. It will lie down in everything and after 30 minutes it already gives its juice, and then the remaining time already lies in this juice-brine-marinade. And I always put butter on top and bottom of the meat.

I cook almost everything in a steel bowl, except for baking. There were no problems. But hrenadera, I think a little more is needed to close the whole bottom. Then nothing will stick at all

girls tell me please baked a biscuit, but it did not work out, it did not rise much and did not bake until the end, and the porridge mode was given, 0.3 20 min,

Natalya, I congratulate you on Shteba. 20 minutes at a pressure of 0.3 is, of course, too little. It's amazing that he is somehow baked)). Everyone cooks for 70 minutes, and sometimes I put 80.Shteba bakes biscuits well in slow mode.

Hurrah! Hurrah! I did it the third time! The biscuit is large, it is divided into 4 cakes, it is not settled! True, the first 2 times the same was good, but I will not open the lid at the time, then I will check it in advance, in short now everything is as it should! No photo, I will carry it to the guests !!! Baked Chocolate on boiling water 1'40 and pressure 30!

Good afternoon! girls, tell me, pzhls, the composition of the dough for chocolate on boiling water. I also want)))

Here is the recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120044.0

Does anyone here bake in a steel bowl with paper? Do you need 0.3 for porridge? Oil on both sides?

Aleksandra, it won't work in a steel furnace)
The bottom will burn, but the top will remain damp.

the question is off-topic, but maybe you can tell me ... can you replace growing butter with butter in "boiling chocolate"?