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

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!

Basically, soup, porridge, vegetables, meat - that is, on modes with pressure. Everything is fine, just check that the valve is closed.

I made a stuffed tripe in Shtebochka. It turned out to be very soft and aromatic. I bought a tripe ready-made in Ashan, doused it with boiling water 3 times and washed it in cold water, soaked it overnight. 1/2 cup of oatmeal washed and soaked over the same night. In the morning I stuffed the scar and sewed it up. Minced meat - oatmeal + 500g minced turkey + egg + pieces 200g pork + spices and salt + sweet pepper and grated pumpkin 100g + 1 tbsp. l. gelatin. Into a bag with a zip, evacuated and into a steel bowl. I poured it with boiling water and set the languor for 85 * 8 hours. She went to work. She came, took out and put the package under the press on the balcony. Cut it up for dinner today.

Maybe you can put less time, but I was at work anyway.

actually ... this is the recipe. Ate, delicious, but too long for me. Meat, any - on the bone and without, nevertheless faster, tastier, juicier and more functional: marinated, as usual, threw it into a steel bowl, fried for 3 minutes on each side, added 1/2 of a cartoon glass liquid (the same marinade, sauce, water, compote, mayonnaise, sour cream, diluted tomato paste ...) and the "Meat" program 0.7 20-40 minutes depending on weight. It is also possible on a postponement. Everything ... Tasty, fast, simple, what you want ... If it has been heated, it's even better. Then he took out, cooled and ... slicing, dinner, lunch, breakfast. And on languor I like porridge more, they are so ... yum!

I put the steamer aside right away. Because there is a large double boiler, if you really cook, then I'll get it. She (oh, horror!) Generally has plastic container walls. True, the bottoms are stainless steel. But it happened so by accident, I didn't choose it on purpose.

The choice of metal for the steamer also seems strange to me. Half the world makes plastic and is not steamed. Another part is stainless steel. It is not clear why an exception was made for us in the form of a controversial metal. But this is not a question for us, but for the manufacturer.

But if I choose between a shiny steamer grate on the one hand, and a set of functions, such as delayed start-up or heating at different temperatures (count as a multi-cook!), Then I choose functionality.

By the way, I made meat with tomatoes according to Tanyulya's recipe, this time pork-carbonate (at least a kilogram was a piece, cut into portions). Tanya - big salam again for the recipe. This time it’s generally funny, I set the panaska to cook rice, and next to it, the shit stews the meat. While the shteba was picking up / dropping off, rice was cooked. So both the side dish and the meat were ready at the same time. Delicious, tender. The sauce is frozen in the refrigerator.

Oh, I keep forgetting to ask! Does anyone know where to buy the Steba Recipe Book ?!

Look at the first part of the topic, there was a link to a book from nutritionist Nurimanova (I forgot my last name ..). By the way, Admin gave links to a good book by Tovkun "Cooking in a multicooker pressure cooker". I bought it with the pan and did not regret it. The book costs 79 rubles, a very successful book. The recipes are quite realistic and real in preparation. By the way, I saw this book in one store, where they sell multicooker, fell from the price - 290 rubles ... Once again I was glad that I first read the forum. This publisher has another similar book "Delicious and healthy food from a multicooker-pressure cooker". Not bad too, and cheap.

[Masinen]

Masinen, naturally Teflon. new, and the scratch is BEFORE METAL, and the size, finally impressive 3 mm !!!!!

how is this even possible? I do everything except baking in steel. There is space and the embodiment of all fantasies ... Maybe I can buy a new Teflon one, for 690 rubles a month ago I took it in "home helpers".

I here accidentally discovered a way that you should not press the buttons again. Am I a quitter or where?

If we need to pre-fry the products and then cook them under a pressure of 0.7, then we set the program immediately to the required parameters, bypassing the Frying program. Because the selected program (say, Meat) will not start the countdown until it reaches a very high temperature, and it will not do this until the bowl is open and the food is actively cooled, evaporating moisture. Well, the process of frying will be exactly the same - a possible maximum of 900 watts.

That is, yesterday I turned on Meat / 0.7, poured oil, when it warmed up, I sequentially 6 sowed onions, liver and potatoes, fried, then splashed a little water for steam, closed the lid and the program started when the temperature and pressure were increased.

Well. I'm back in the ranks. Stebik arrived.
I ordered it in an internet store for 4950. I didn't take the cup, although they have it.
Delivery in Moscow is free. Brought with a warranty card. Very pleasant and fast service.
If anyone needs them, they also work in the regions, they are sent by transport companies.

Well, in general, I did an experiment with meat yesterday.
It turned out that there was only one piece of beef left at home, weighing a little over a pound. Well, okay, we will set up an experiment "on mice") The piece was cut into 3 approximately equal parts (my eye is so-so):

Each of the pieces was shoved into a pressure cooker, a saucepan, and a slow cooker. True, I poured water everywhere in different ways, so there were different diameters of pots. The experiment lasted 4 hours.
The pressure cooker was set for meat 0.7 20 min. After 20 minutes, the meat was of course ready, but still quite tough. I put it on for another 20 minutes - it became especially better, another 20 minutes. Also without any major changes. By the way, if after the first 20 minutes the temperature was ~ 105 degrees, then after the second and third 20 minutes for some reason it was only ~ 98 degrees. Okay, spat, put it on for another hour. The meat began to separate into fibers, it became softer already, but still harsh. Well, experiment, so experiment - put it for another hour - it became even a little softer, but for me it's still hard and wadded.

Well, who here said that foam does not form in a pressure cooker?


It was cooked in a saucepan for 4 hours, while every hour he added 1-2 glasses of water. The boil was intense because the saucepan was small. At the very beginning, I took off a couple of spoons of foam. In the middle of the process I tried it - harsh
After 4 hours, the meat in the saucepan turned out to be softer than in the high-temperature cooker, the taste is richer, for some reason, slightly sour. Of course not perfect, but much better. Foam is about the same as in a pressure cooker, maybe a little more at the very beginning.



It was also cooked in a slow dish for 4 hours on the "high" mode. The meat turned out to be tender, homogeneous, did not fall apart into fibers, but at the same time it is very easy to chew, does not get stuck in the teeth, the taste is the most intense, meaty. On the other hand, it turned out rather dry inside. But since this is meat for soup, it's not scary. There was the most foams in the slow. At the same time, if in a saucepan and a pressure cooker the foams either settled on the walls, or crumpled in the broth and were easily filtered with gauze, then in the slow one the foams dissolved in a fine suspension in the broth and even three times could not completely filter them.



But also the final photo of meat, along with broth. From left to right: pressure cooker, saucepan, slow cooker:


The taste of the broth is probably not entirely correct to compare, since the amount of water was different. But still: in the scab - empty (there was most of all water),

in a saucepan - more saturated, but for some reason sourish (there is the least amount of water),

in slow, the most intense, meaty taste without sourness, but muddy.


The result of the experiment. The lower the temperature, the softer and tastier the meat. Pressure cooker meat (especially beef) is absolutely not edible. And there is almost no taste and then sit with dental floss for half an hour. And the foam does not disappear anywhere.It is slightly less than in a saucepan, but you still need to filter the broth. During prolonged cooking in a pressure cooker, meat does not become harder, as expected, but it loses its taste.
A casserole on the stove - medium for taste and softness. But since the water boils away, you have to constantly top up it - it's annoying. Plus, the hood is on all the time.
Slow meat is the most delicious meat and broth. Moreover, it was cooked in the same way as on the stove. But there are a lot of foams. Here, most likely, it is necessary either to rinse the meat with boiling water or find a tighter filter. By the way, can anyone advise what is better to filter?

Also, as an option, you can try in Shteba at a pressure of 0.3. But most likely it will be like in a saucepan. You can cook for a couple of minutes under pressure, and then bring on languor. Well, you can also try some more in slow motion at Low. But in general, for myself, I see a slow one as an optimal device for meat.

I want to stand up for the pressure cookers. I have Shteba third already, and in all three beef boils well. I don't cook pork, but sometimes I do carcass, everything is ok too.
But the broth in a slow lye, too, with a terrible amount of foam, yes.

Mikhail, is this one piece cut into three parts? And where did you buy in the store or in the market?
It is difficult to judge from the picture, but it looks like a balyk, and this is a very dry part. And in terms of size and color, you can't say that the beef is very old.
Now, I am just cooking a familiar piece of meat for borsch in Stebsik for 40 minutes, 0.7, relieves the pressure myself. I'll see how it goes.

Michael! Something incomprehensible is going on with your meat. I have a second pressure cooker for Štebik, before him the Cuckoo was 1010. And there, and there, the meat is excellent. And any: beef, pork, lamb. I cook broths, mainly on beef. I know only one thing, that for a tasty, good broth, you need to pour cold water in reasonable proportions, and in order to get tasty boiled meat, you need to pour boiling water. I really am a nickname
If you don't understand meat, try to consult when buying, because there are sellers, and other buyers, in my opinion, no one refuses to help. True, I never buy frozen meat, only fresh.

And today I received a second Shteba from Ozone (a gift to my sister), a Teflon bowl in perfect condition! I tested all modes - normal flight! Tomorrow the present will go to his new mistress!

I've experimented with beans today. Classssssssssss !!!

Girlsiiii! Well, boys, I got lost, I just saw the recipe for how to cook eggs in Shteba, I can't find it !!! PAMAGI SAVE!

Ninelle! I once boiled eggs for salad, along with steamed vegetables. It turned out fine.

I steam the eggs in the mode of vegetables with a closed valve for 5 minutes, they turn out great, they do not crack, you can cook in water, also 5 minutes is enough, then release the pressure myself.

[Pilgrim73]

Pilgrim73, eggs in a steam basket. basket on a stand, 1 liter of water is enough?

Is 1 liter of water enough?

Yes, you can even less so that it boils faster. The cooking algorithm is correct!

eggs well "boiled"? I also don't have a salad, for Mimosa, and give the child a boiled egg, so you need a well-boiled one.

The eggs are "hard-boiled", I cooked them on sorrel cabbage soup yesterday. By the way, the pressure is 0.7.

And by the way, I'm not alone in my opinion. More than once on various forums I met people who do not like the food from the pressure cooker, including meat.

I will not dare to eat meat, but yesterday I shoved the store chicken into 6 broth under a light soup. O6ychno for soup I put the whole body of the bird, a piece of breast and a leg for meat. So I cooked 6 broth for 0.7 in 15 minutes, and when I was cooking the meat, I specially tried it, adding it. I was very surprised at the pleasant taste and smell. But this is also possible because when cooking 6 broth on the stove, I can easily digest this business, and here you want it - you won't miss. )))

[Michael]

We love meat in pressure cookers. Moreover, I only began to master many meat recipes. Because it's fast. Still, 4 hours pouring some water is not for me. But I'll try to darken the meat in Shteba. Michael, thanks for the experiment. Wondering if it's even tastier?
Indeed, everyone has different tastes. A few pages ago there was a discussion about frying. The best part is that these discussions are encouraging experimentation and new ways of cooking. I always cook with fries, read the forum, today I cooked turkey soup with celery and without frying - which is very tasty.
But I stopped liking potatoes in pressure cooker soups. I like it on mashed potatoes, but not in soup. It is digested or something. I often cook soup without potatoes now.

Members of the forum, help. Again, I don't remember how much to cook the beets. 4 beets of different sizes. Half an hour or 40 minutes?

I do it like "steam" with a pressure of 0.7 (on the basket holder) for 20-30 minutes. Depending on the size. Quite enough.

I put vegetables 0.7 for 30 min on the wire shelf.

Members of the forum, help. Again, I don't remember how much to cook the beets

I do it like "steam" with a pressure of 0.7 (on the basket holder) for 20-30 minutes.

I put vegetables 0.7 for 30 min on the wire shelf.

... and I cook it in the microwave, no more than 10 minutes. (depending on size and caliber), according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=54523.0

I cooked a medium-sized one, 5 cm in diameter, 15 minutes, and a huge one that did not even fit on the wire rack, the lid did not close, 30 minutes on the "Vegetables" program 0.7.

Yesterday they brought me a Shtebochka, and a non-stick bowl to it, and a spare ring. All evening I tried to find a common language with the lid - steam comes from under it, and at least you crack. I "boiled" a total of, probably, two buckets of water. In short, I got tired of it all, and instead of water I put pea puree to cook (with the thought "come what may"). Shtebochka, apparently, was delighted with at least some useful work, and stopped teasing steam. The puree came out great! Today for breakfast I made oatmeal porridge, and again Shteba pleasantly surprised me: the porridge in the saucepan did not rise even a centimeter (not to mention attempts to escape). By the way, in my first two multicooker, I never managed to cook rolled oats with the lid closed.
This morning I baked a cake according to the recipe at "Kasha"Prague cake"is my favorite chocolate recipe.
And now bread is being baked at "Zharka". Picks almost all the time. Is that how it should be? Like I read about it somewhere.

[Biryusinka]

Biryusinka, you are our dear, and what is the pressure, time? : girl_cleanglasses: Well, don't intrigue pliz ...

Today I also conducted "field" tests of the new Stebik. Smart girl! I never let steam through, I did everything right. When necessary he squeaked, when necessary he was silent. We cooked cabbage soup with him, as always delicious! True, we had to postpone a sensible experiment, there was only one breast of meat at home, but nothing, we'll do it in a week!

Girls, thanks for your support! Yes, Shteba only pleases, and it cannot please (oh, how I bent it). Time and pressure - everything is the same as in the recipes, with the exception of oatmeal porridge - I like it to be as if undercooked, and the grains (or whatever they call them correctly) "crunched" on the teeth, so the time was set for 5 minutes. (at a pressure of 0.3 b).
Now I turned the bread (after 30 minutes on the Fry). Something he blushed at me too much. Can't you bake it on Kasha? At least part of the cycle? I will try next time: 20 minutes on Zharka and 10 minutes on Kasha. And then - "rise - coup"
Yes, about the bundle: I did not have a warranty card. Gift book of recipes from Diana Nurieva (?) Too. The Teflon bowl turned out to be not so much with a scratch, but with some kind of rough touch. The courier suggested that I refuse it, but I did not. Let it be, this touch with a bowl price of 790 rubles, I think, is uncritical.

[Biryusinka]

Biryusinka, that is, when you bake a Prague cake, you just set the "porridge" mode, and what is in the Shtebe, then let it be?

that is, when you bake a Prague cake, you just set the "porridge" mode, and what is in the Shtebe, let it be?

Time - 1 hour, then I see which top (sticky or not), and depending on this I set another time - from 10 to 20 minutes. A Pressure - 0.3b.Cover obliquely.

Here are my baked goods today.

I have to do something with bread, I don't quite like this "color".

Here are my baked goods today.

I have to do something with bread, I don't quite like this "color".

So 30 minutes is a lot. I put 25 minutes. You can put 20 Calmly.

That's really how many people, so many opinions. And there is no dispute about tastes.

I really liked the beef from the pressure cooker. And my husband is happy. I made Tanyulin recipe for meat on tomatoes. For 30 minutes on the "meat" mode - tender meat. I also don’t understand the point of cooking meat in a pressure cooker for at least 3 or 5 hours. Somewhere Admin wrote that the cooking time should be reduced by 5 times relative to normal cooking. So, if 3 hours in a pressure cooker is equal to 15 hours of cooking in a saucepan? During this time, any meat will not be just tough ... It will be paper. I cook the jellied meat twice for 20 minutes, the total cooking time (pressure build-up and release, and the actual cooking) is 1.5 hours. The meat simply breaks down into fibers under the fork. You don't even need to cut ...

The experiment, of course, is a good one, but, in my opinion, there is no point in it ... Do not be offended, please.

So 30 minutes is a lot. I put 25 minutes. You can put 20 Calmly.

Yes, I also think that 20 minutes will be fine.
Here, I could not resist, cut off a slice of bread from a hot loaf. Vkuuusny! Soft! Well, and the cake at the same time (the impregnation inside is made of grated cranberries, and I really like this combination of the sour layer and the bitter-chocolate taste of the cakes).

This bread recipe, from Mistletoe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173233.0

Yes, I also think that 20 minutes will be fine.

I put 25 minutes + 10 minutes if just in a non-stick, and if I put a silicone mat in a non-stick mat, then 30 + 12. Nothing burns, I like it better on the rug.

I have to do something with bread, I don't quite like this "color".

Change the recipe?
He is swarthy in the picture even in the bread maker, one must think that the complexion here is from sweet and milk spoil uugu6itsya.)) Well, or bake on a quieter mode - at 0.3.

By the way, girls, who has bread6 at 0.3 baking, what is it getting there? Probably, such delicious types of bread should be processed there, right?

I decided to make chickpeas for a side dish (I love it very much), but at the same time it turned out to put a plus sign for Shtebochka!
All pressure cooker recipes cook chickpeas for 1 to 2 hours. I very much doubted. I decided to make chickpeas in Moroccan (the locals taught). I soaked the chickpeas for 5 hours (it happened), during this time I changed the water 2 times (so that flatulence does not torment). Again I poured and washed. I put it in a Shtebochka, poured water to the top of the chickpeas (do not salt!) And Porridge 0.7 for 20 minutes. Bleed forcibly - he is completely ready! Who here said that a pressure cooker doesn't shorten cooking time? I drained the remaining water, added chopped onions, garlic, pumpkin, tangerines, cumin, salt, sweet pepper, black pepper, chili and mint, coriander and tomato paste. Vegetables mode 0.7 10 min. Delicious, fast, simple, aromatic! It all took 30 minutes!

... I decided to make chickpeas in Moroccan (the locals taught). I soaked the chickpeas for 5 hours (it happened), during this time I changed the water 2 times (so that flatulence does not torment). Again I poured and washed. I put it in a Shtebochka, poured water to the top of the chickpeas (do not salt!) And Porridge 0.7 for 20 minutes. It all took 30 minutes!

Great, the main thing is fast! I cooked no, and laid out the recipes! I made a side dish and cooked soup with it! But I didn’t soak, so the cooking time was increased !!! And soaked it is hard to believe!

Just don't talk about the quality of the meat (I only take it from the market, it's good).

Natalya Fuks, I also cook jellied meat on the doorstep Meat 90 + 30, even without adding water. The jellied meat is excellent! Here is a sample https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311854.0

On the Meat program, I mainly make goulash - the time is also 30 minutes - a child of 1 year and 6 months eats well (I do not pray).

In addition to its quality (freshness), beef meat has different parts (I don't know everything), but the fact that the neck and shoulder blade are cooked quickly and tasty is a fact.And remember before the chicken was sold as soup - while you cook them! So here, too, Mikhail may have come across a piece of an 'old' cow and not soft parts.

And I also think that if brews in a saucepan and on the stove, then it is necessary to compare cooking in SV on the threshold of Soup.

[Marina]

Marina, and so, you yourself write-on MEAT without water. You yourself taught me on MEAT without water or very little. And I got the meat. After these attacks on Mikhail, he probably no longer wants to experiment.

I cooked at intervals of 20 + 20 + 20 + 60 + 60 minutes. And I tried it after each stage.

How can you cook meat for so long? I set the recipe for pilaf for 15 minutes on the "meat" mode and then for 10 minutes "porridge" and it was cut into large pieces, so it was a little overwhelmed !!!! for myself I decided to follow. time to reduce! you definitely have some kind of problem meat! trees and you buy something like, not beef. no offense!
And Shteba is a super saucepan! if you put your hands on and connect your head. My rabbi generally refused to eat meat as soon as I didn’t cook it, and take my word for it, it turned out not bad, and now .... he eats with a bang, even very small (1g4months), just let me eat!

Good day everyone! As promised, I made meat - just boiled beef! I read that discussions on this topic have stopped, but still I will post information - it was not in vain that I tried!

And so: the meat is beef, part of the beef - the neck! Chilled meat was bought in a shop specializing in the sale of meat from the surrounding areas. Cooked on the "SOUP" program - 30 minutes, pressure 70. After the end of the program, I opened the lid after 30 minutes. I put different spices, but did not salt them.



The meat was cooked very well, crumpled with a fork! On the Meat program, the result is the same!

Marina, salted?

No salt, only spices (laurel, Provencal herbs). I got used to (when I started cooking in MV and SV) that salt the dish only for cooking, otherwise the dish turns out to be very rich, it happened that I passed it, now I don't salt it! Only if I make jellied meat - salt a little, and add salt, if necessary, already when it is for his rabber.

Hello, girls and boys .... Well, finally my Shtebochka (this is a girl) came home! Hurray, hurray, hurray !!! It’s worth it, it’s warming up, of course I’m not going to cook now, the time is already later than half past midnight .... And tomorrow, into battle !!!

[Matanya]

Matanya, Tatyana! Congratulations!
And here I have a second already Stebik and ... a boy.
The second, it seems, is softer, more compliant!
And they never brought me the book. Neither the first nor the second time.
Well, nothing, I downloaded it in the internet.

[Matanya]

Matanya, ElenkaM, Congratulations!

What I am writing - I put in Shte6e to cook rice for salad, now I go in circles and bite off a piece.)))
Rice is ordinary Ku6an from the market. Delicious, of course, but it was delicious - it had to be cooked! That is, either put in pilaf with meat, or cook a yummy with sugar, raisins, butter. But what was it just in water and without salt and it turned out delicious ??? I have not been through this yet.
For some reason, it turned out to be very sticky (I immediately regretted that I did not eat sushi), but delicious! Why?
Cooked for 0.7 7 minutes (probably less is possible).

[Bijou]

Bijou, Len, did you wash it well? It contains a lot of starch and if not rinsed, it turns out sticky)

And I fried potatoes Mmmmm ...


30 minutes Roasting mode. Last 10 minutes under cover)

Mash, I washed it normally, as usual. * I don’t wash it with boiling water for ideological reasons * In the sense that I didn’t do that when I was born, and I don’t fight.
But with her, with stickiness - perhaps this is from the fact that she poured cold water, or cook a little shorter, or a little less water - I splashed it on the eye.
But the taste !! Mash, what a taste he has !!
FSE, I'm switching to a rice diet. )))