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

He said that, delicious, but the feeling of that. that the soup was boiling for a long, long time, which confirmed my fear on this score.

So on the contrary, in a closed space under pressure, the soup should not boil, therefore, it turns out more transparent and unbalanced.

What yummy. Where can I get garlic oil?

It was I who mixed finely grated garlic and butter, took 5 cloves of garlic for 50 grams of butter

Salute to the entertainers! can I see you?
I have been the owner of Shteba since October 2013, I have been reading this forum since November ... so I decided to register
I didn’t come empty-handed, on this wonderful forum I found a recipe that I wanted to repeat. I repeated it in Shtebochka, of course
In Shtebochka, the Rum Woman "Winter Palace" turned out great https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4499.0 ... My parameters were as follows: after kneading the dough (with a mixer) I put it in a non-stick bowl, put it in a multicooker, turned on the heating 30 degrees 1 hour 10 minutes (the time was deduced experimentally). Then Fry 30 min. The top was browned in the oven, I was afraid to turn it over. Chilled, removed from the bowl, soaked in half the syrup and sprinkled with powdered sugar. Yes, I added about half a glass of raisins to the recipe. It's yummy! Only a little the roof fell off, but could not wait to have a bite quickly!

[Lenny]

Lenny, Lena, so that the food does not smell like the previous dish, you must have a second silicone ring.
I have one thing for soups and meat dishes, and another for casseroles, pies, yoghurts, cereals.
And I also wash the lid completely with Fairy and turn it over on the handle for the night and put it on the fast arch. And the lid is ventilated.

If we are talking about soups, then I generally stopped cooking broths separately, that there is no foam in the MV or in the Shteba, or I don't see it! In a saucepan, but it is full, when we cook on the stove - but this technique is not. And the soups are really rich and very tasty!

Oh, I completely forgot! I have an urgent problem, so to speak, it is ripe. Has anyone, a citizen of Stebiania, tried to brew custard in Stebe? As I understand it. what to cook with the lid open, can you only use the roasting mode?

Now, if you cross Shtebochka with with this stirrer and lid... In general, the thought comes more and more often that it would be nice to have a 2nd multicooker. It is very close to universal.

[Lenny]

Lenny, Lena, so that the food does not smell like the previous dish, you need to have a second silicone ring.

And I also wash the lid completely with Fairy and turn it over on the handle for the night and put it on the fast arch. And the lid is ventilated.

No, there is no second ring. And the lid always sleeps upside down.
Well, fairies, he will probably beat off the smell himself
Masha, it seems like the instructions say don't wash the lid, just wipe it with a damp cloth?

[Lenny]

Lenny,

Masha, it seems like the instructions say don't wash the lid, just wipe it with a damp cloth?

Linen, you can wash safely. The main thing is that the water then all flows out of it.

Girls, and if you need an extinguishing regime, what can you replace from Shtebovsky? regime meat?

Put, for example, on soup (meat) for 1-2 minutes and switch to a temperature of 88 degrees and choose the time - that's stewing.

Chicken breast using suvid technology, 4 hours at 65 degrees. The temperature varied from 64 to 68 degrees periodically.
The result is good, unusually juicy. But next time I need more seasonings, which are sharper, it was too bland for me.
I will repeat, I liked it. The husband came to dinner and made strange sounds, something between moans and rumbling
But he loves breasts very much.
To the breasts in an air fryer I made potatoes, cut on Moulinex, a daikin radish salad on it.

Who is without lunch today? I invite you to taste the chicken soup with dumplings. I cooked in two stages. First, I fried the onion, put in the homemade chicken, and covered it with water. Soup mode 20 minutes. After opening, I added potatoes and dumplings, dill and lavrushka and for another 10 minutes. It tastes very different from cooked on the stove.

Today I was once again convinced - how irreplaceable my Shteba is. 40 minutes before the arrival of the child from school, I realized that I did not have not only lunch, but even the idea of ​​lunch. I almost panicked when I realized that a super-busy student would have only 15 minutes to have a snack and run to extra classes.
There was only defrosted chicken breast. I fried it in Shteba, added all the vegetables that were in the refrigerator, added bulgur, set the Kash mode for 10 minutes. And - Shteba and I made it!
It is clear that it is very simple, but delicious).

Hot sandwiches in Sheba



Here is a recipe for sandwiches here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=353733.new#new

Tell me, please, how much did the staff cost on ozone before the price increase?
now with a discount of 5990 (allegedly without a discount - 7487)

Girls, but it's normal that when I put the yogurt, the temperature was set to 37g, and it changed a lot. At first, how the program started as much as 82-93 showed ... then I don't know, I went to bed. And today I put 88 on "languor", and the temperature went here and there different ... and 100 with a tail was and 90 with a tail and all different

I don't know how on other programs, but on languor yes, it jumps +/- 10 degrees.
With yoghurt-kefirs it is easier, so as not to drive Stebsik for 8 hours, heat the milk to the desired temperature, ferment, cover with a lid (just put on top), and forget. After the allotted time, you get excellent yogurt, kefir, fermented baked milk, cottage cheese. This is how I make all the milk.

Girls, but it's normal that when I put the yogurt, the temperature was set to 37g, and it changed a lot. At first, how the program started as much as 82-93 showed ... then I don't know, I went to bed. And today I put 88 on "languor", and the temperature went here and there different ... and 100 with a tail was and 90 with a tail and all different

Ol, this sensor heats the contents of the bowl. So it's okay.

Well, I don’t know, after the broths, I have a pot of foams in my staff. In any case, all walls are covered with an even thick layer.

Girls and boys, my husband and I noticed that no matter what I cooked the broth in: in Shteba, in a saucepan on the stove, in an old Hotter cartoon, the presence and amount of froth also depends on the quality of the meat. So, broth from domestic chickens, meat from the farm, etc., is obtained almost without foam. That is, there is practically none at all. But chicken or meat if from ashan, tada oh. But there was no foam in Shteba, but the tail was from a farm store.

This means that the price of the action ended at 00.00. Who did, well done

I'm shocked! Yesterday at 23-50 I made an order for the second Shteba, I decided to give my sister a gift for the birth of twins! I really had time! Special thanks to Igor, if not for his warning, I would now bite my elbows!

I also bake in HP, when there is absolutely no time!
And in Shteba I bake, maybe it turns out much tastier than in KhP. But I don't make much effort either. I also threw it into Kenwood, kneaded the dough, turned it off and left it to proof. I pulled it out, formed it and in the Shteba for proofing and that's it))
And you can knead the dough in HP)

I also baked bread several times in Stebe, despite the presence of a bread machine. True, I made the dough in a bread maker, so I did not find a difference in cooking speed, but the bread from Shteba is different. It is no better or worse than a bread machine. He's just different! And delicious!

I liked the bread in Shteba, delicious. And there is nothing difficult in baking. But in the oven, the crumb is good, and the crust is tough. But maybe I'm doing something wrong. And the variety in baked goods, including bread, is very good.

But it's not true)) The crust does not turn out to be oak))

On another forum, we tested it with everyone - everyone succeeded in the same way. ((The addition of butter slightly saved the situation. Well, somewhere else on the culinary site there is a huge thread about this bread6 - everyone also notes that the crust is tasty (while hot), but hard. Therefore, I liked this bread6 so much in Shte6e - the crust is thin!)))

Yesterday night I tried to make a turkey thigh fillet using sous vide technology.
Just smeared with spices (salt, lemon pepper, paprika and Provencal herbs). For 3 hours at 65^about.
I took it out in the morning. It turned out very tasty

Masinen, and you talked about the casserole in the "porridge" mode ... what to do with the valve and set it on time? I remember pressure 0.3. In which saucepan is it better to do it? and the "baking" option is not suitable for this? oooo, I seem to have asked everything

Yesterday I made yoghurt beauty turned out! I bought myself jars for yogurt on Eldorado (8pcs-569r) and set off. Small ate and licked their lips, added a teaspoon of freshly grated strawberries with sugar, beauty And the elder still got hooked on baked milk "from Shteba"

[848]

848,

Masinen, and you talked about the casserole in the "porridge" mode ... what to do with the valve and set it on time? I remember pressure 0.3. In what saucepan is it better to do it? and the "baking" option is not suitable for this? oooo, I seem to have asked everything

Teflon bowl. Porridge mode 1 hour 10 minutes)
The valve is open, although it doesn't matter)

[848]

848, our pioneers have empirically found out that it is better to bake sweet or fat dough on Porridge / 0.3 in time from 1 hour 10-20 minutes (I put one and a half), and the dough is simpler like yeast - in the Fry mode from 25 minutes. Further variations to your taste, flipping and browning the roof, too.

Good evening everyone) tell me, will Shteba cook frozen meat? Do I have rabbit hips?

[mozarina]

mozarina, Arina, and why not) will cook of course. Just put a little more time and that's it.

Girls, tell me 8 hours at t = 32 is not enough for kefir? Somewhere I came across the proportions of temperature and time, now I can not find

Girls! Stebik died with me. I cooked some soup and everything!
The renovation was postponed until spring. I ordered a new one. They will bring it on Saturday.
I can't live without him. Nothing but TWO will be in the spring!

What happened to him so terrible? And why until spring ?!

I don't know what happened to him. Does not turn on, the strip lights are off.
And until spring, because for various reasons I can't go with him on services now.
It's a pity, but that's how the circumstances are.

Girls, tell me 8 hours at t = 32 is not enough for kefir? Somewhere I came across the proportions of temperature and time, now I can't find

Someone wrote above that they put "heating" for kefir at 6-7 hours and temp. 37 degrees.

Ninelle! In my opinion, the multicooker is taken to the service center.
In fact, my refrigerator also broke down at the same time as Stebik.
Overall fun ...

[Q of the hand]

Kurnik from Q of the hand... This resulted in the "Roasting" Mode 30 minutes on the one hand, 10 minutes on the other. Those who like less fried should reduce the time.

[ElenkaM]

ElenkaM, Len, so the service is not far away. In Maryino. They also serve the Redmond. Cuomo is called.
Your power board is 100 percent off. And this is a repair for 3 days. I would drive.

Mashun! I will definitely take you, but not now. Maryino is the other side of the city for me.
Mash! If you have the coordinates of the service center, please drop me in PM. Can
they go to the house.

I, as, indeed, many on this forum, have repeatedly baked bread without kneading. The knives are all intact.
shl. Masha, I'm crawling away .. it's a shame just for power the oven has become.

I baked such bread today, started it yesterday, it turned out great, the crust is crispy, everything is cut perfectly, thanks to everyone for the recipe.

And you read, for interest, the first 200 pages of the topic. There often people do not understand at all, hand over equipment or hand over simply doubting the work. It is quite possible that it is in working order and the rings just had to be inserted well.That's all.

I read both topics: the first part and the second. I ordered it. Tomorrow I'll go to pick up. Hope I get lucky

Our Shteba will soon be offended that while planning to protect her from harmful surges, we completely forgot about her. I will try to rehabilitate myself in front of her, at least a little.
Yesterday my beloved husband ached that his throat had a sore throat, and in general some kind of malaise, he treated his larynx with hexoral, wrapped himself in a scarf, and generally sulked, eventually asked to "make me red wine", as his language is called mulled wine. Ops, and the hob will start working in a couple of months. But there is Shteba! I don't know how to make mulled wine in it, so I just took two Lykhny cups, a tablespoon with a slide of spice mixture for mulled wine, and without hesitation poured it all into the bowl, closed the lid, left the valve open, and set the heating mode. And with a sense of accomplishment, I went to the shower, came, opened the lid, and I wanted to drink it myself ... there was such a funky smell. The husband drank it and said that he had never drank such a delicious mulled wine, he even correctly named it for joy. Today, like a cucumber, I rode to work.
Shteba rules

Girls tell me, read the reviews and got the information of the staff with a timer and without. Explain this point please!

Girls tell me, read the reviews and got the information of the staff with a timer and without. Explain this point please!

Olesya, with a timer this is a delayed start. And without - without delayed start)

with a timer it is a delayed start. And without - without delayed start

Mashenka, I noticed that your Shteba at the "presentation" in the first topic just did not have a timer, but apparently this does not depress you at all. And one more thing: after looking through the photos in these two branches, I noticed that models without a timer have a stainless steel steamer, and those with a timer are made of aluminum. And, actually, the question is: does Stebe really need a delayed start? On pressure cookers, I would think a hundred times before using it. It is not needed for baking and frying. Slow cooker, I think, too.
When I was looking for Shteba to shop, I hoped that I would find "without a watch" (well, I don't like dishes and all kinds of aluminum accessories), but alas ...

[Biryusinka]

Biryusinka, I do not use a timer in any of my multicooker. Therefore, I do not feel enough here either)
And without the timer Shteba is no longer on sale. Now they only come with a timer)
And the fact that a double boiler is made of aluminum, so it's okay, maybe food aluminum.

Similarly Accepted And I just wanted to give a link to Alex's cooking yoghurt on the heating.
And I also have a question for the owners of Shteba with a timer: do you often use it? And in what modes?

I use the timer all the time, and the delay was an important parameter of choice. In the morning I threw everything for the soup - a respite and remains on the heating. I'm at work, the kids come and pour themselves soup. In the evening I threw everything for the porridge for the night - a delay + heating then a couple of hours - in the morning a hot stewed porridge without haste. It happens that during the day I came running from one job, threw everything for supper on a reprieve and ran off to another job, came running, and dinner was waiting. But I used a double boiler 2 times. More often I use a stand for simultaneous cooking of 2 dishes or a side dish / meat, again on a delay.

I, too, put the porridge on a delay.

I use the deferral all the time in all household appliances.

I use the timer all the time

Girls, what modes? With pressure? This will be my third slow cooker, and on the first two I also actively use this option, but in the pressure cooker it is somehow alarmingly a bit alarming (maybe because it has not been brought to me yet, and I have no practice). Please share!

Tonight, my Shtebochka made sour cream (cream + Lactin). Delicious turned out. I set it at 34 degrees.