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

[Tatyana]

Tatyana, no sourness.
The taste of yogurt is creamy.

[Tatyana]

Tatyana, no sourness.
The taste of yogurt is creamy.

So I have the taste of sour cream yogurt. And I want the taste of curd cheese And more like mascarpone.

Ludmil_a, welcome to our forum !!
Let's share some interesting recipes with us!

Thank you! I already wrote that I cooked according to some recipes. But today's pilaf - alas! Edible, of course, but it turned out to be a porridge with chicken. Took 2 ms of basmati rice and 2 ms of water, pressure 03, 15 min. It turned out to be undercooked and dryish. I added a little water and set the pressure to 07 for 3 minutes. Well, as a result, the porridge and the bottom burnt. How to choose the right amount of water? Maybe it depends on the type of rice?

[Ludmil_a]

Ludmil_a, our gurus, of course, make pilaf from any rice. For me, for example, it turns out delicious only from a long steamed one. I cook according to Tanyulia's recipe. The proportions of rice and water are 1: 1. It always comes out tasty with bulgur. But with round rice ... the same garbage - porridge with meat

Why don't you recognize ...)) I have never cooked rice in a 1: 1 ratio. Usually I take from 1.3 to 1.5 water. Perhaps, if the pilaf contains raw moist meat and a lot of juicy vegetables, then 1 is enough, but I always fry well beforehand, even wet rice has time to dry.

No, Lena, I did exactly 1: 1 on Saturday. It turned out perfect, crumbly. Still, I think it strongly depends on rice. I "fair" buy a long, steamed one. And Tanyulya has 2 ms of rice and 2 ms of water in the recipe (preferably hot)

[Larissa]

Larissadepends on rice very much!
I cooked Kuban round 1: 1.3. And then I bought another company and 1.3 a lot for this rice. But 1: 1 is the most it.
In general, it should be selected depending on the rice))
And I congratulate you on the new thing))
And yesterday I cooked in. Stebe Jasmine in proportions 1: 2 and it seemed to me that a lot of water. Next time I will do 1: 1.
And now I put time on rice for 10 minutes. Pressure 0.7

Next time I will try to change the amount of water upwards. For basmati, you probably need 1: 1.5. Now Shtebochka is making borsch.

I "fair" buy a long, steamed one.

I cooked round Kuban 1: 1.3. And then I bought another company and 1.3 a lot for this rice. But 1: 1 is the most it.

In! And lately I have been living in Kuban.

I cook on the Kuban round grain, 1: 1, wash the rice thoroughly, cook for 8-9 minutes at a pressure of 0.7.
I tried to keep the rice in water while the meat was being fried, but I did not see a strong difference. Pilaf is always crumbly and tasty.

[natalia27]

So Teflon shouldn't be overheated, it quickly loses its non-stick qualities. And it is not easy for him there between the rug and the heating element.
However, it's the master's business.
Have you tried 0.3 yeast butter?

And I didn’t know that a silicone mat cannot be placed in a Teflon bowl.
But how can I now bake sweet yeast pastry? It is very tanned because of sugar, just black.

natalia27,
No one has yet baked bread without a coup, the top is always not baked and you have to turn it over (afraid that the bottom will burn)
If you try bread without a coup, write about the result, very interesting

When I open the multicooker after 25 minutes of baking, I see that the bread is already completely ready, even the top. The idea with parchment comes in handy, otherwise it's scary to put a bowl of bread in the AG. And the top of the bread, even after cooling down, is crushed during the coup.

[Roza_Irina]

Roza_Irina, and the time can be reduced to 20 minutes?

Masha, I reduced the time to 20 minutes from the previous baking.The dough was pulled for the stick, I had to add another 5 minutes. A time ratio of 25 + 10 minutes is ideal for yeast dough.

Hello everyone! And I always cook porridge only on languor at night, always perfect! I also don’t understand why many do not succeed. And I always pour milk from the refrigerator, that is, it heats up there gradually, never poured it boiling.
And jasmine and basmati - 1: 1, the ideal ratio, elastic, but not raw. By the way, I cook rice in the same proportion in Toshiba, it turns out the same way, but, of course, longer.
But I have never cooked pilaf in Shtebe - I cannot overpower myself, I cook traditionally (in an apartment), I gathered a thousand times, but I never got ready.

[Tatyana]

Tatyana,

And I want the taste of curd cheese

If it (ready-made yoghurt) is warmed up on the "languor" for an hour, and then not drained in the refrigerator, but hung at room temperature. T *, then there will be curd cheese.

[Maria]

Maria,

It heats up and almost boils

In my vexation, he dials 94 *, and then levels and goes 83-87 * somewhere. If you pour cold milk, then at 94 * it will not boil, and hard cereals will not boil. It turns out baked milk is thick and soft grains in it.
I bought another cereal (millet). I put it on the languor for 86 * 9 hours at once. Tomorrow I'll see what happens.

[Maria]

Maria,
In my vexation, he dials 94 *, and then levels and goes 83-87 * somewhere. If you pour cold milk, then at 94 * it will not boil, and hard cereals will not boil. It turns out baked milk is thick and soft grains in it.
I bought another cereal (millet). I put it on the languor for 86 * 9 hours at once. Tomorrow I'll see what happens.

Tatyana, I always put on 89 grams.

Helen, and this question about the Kashu regime addressed to me? I don’t know. I haven't cooked anything in porridge yet. I only boiled water.

Irin, try to bake pastry in porridge. Put pressure 0.3.

... I put it for the night immediately on the languor for 86 * 9 hours. Tomorrow I'll see what happens.

Opened the lid. Millet in milk in a saucepan. Millet is soft, milk is very beautiful cream color. But the porridge didn't "tangle"!
I switched on the "Porridge" mode 0.7x 2 min. And that was a big mistake. Because the porridge has burnt to the bottom. Before turning on, the porridge was naturally mixed.
It was necessary for "Kasha" 0.3 and possibly a minute.
Although, I think it was possible to turn it off before closing the valve, when it boiled in the pan.

This is the second experiment with millet. Groats from another manufacturer.
I will cook according to my own recipe.

So I put 88, I know that I always set the value.
I don't add milk later, I don't like it. And stewed in milk is not mine at all, it turns out like a paste. I used to cook any porridge on water.

I will join the Kashkm! Yesterday, too, I wanted to cook rice milk on simmer! set the porridge mode to 0.7 for 2 minutes, there was rice, milk and water in the saucepan. The pressure dropped, the lid opened, interfered, put it on the slow one, OPENED AFTER 1 HOUR 20 MINUTES, Tried it. THERE WAS DELICIOUS CROP IN MILK! NOT SEPARATE AND THE DRAWINGS ARE INTEGRATED NOT SOLID NOT TOO SOFT! BUT I WOULD LIKE TO STEAD! left until morning! it was my mistake there was a porridge for about 6 hours and neither one nor the other came out! the liquid has separated a little and the rice is so soft! and don't chew! not mine! but the color of languor is completely absent, just white!

Girls, and in what bowls do you cook? Yesterday I put Hercules flakes in a steel bowl accidentally for 8.5 hours, so in the morning it turned out to be a little thinner than usual in a non-stick bowl. Non-stick, after all, is thicker, heavier, apparently in it the effect of a "pot in the oven" is obtained better. But here, again, the taste and color ... I definitely cook for the side dish under pressure, and then I leave it a little more

Girls, and in what bowls do you cook?
IN STAINLESS I COLLECT THE KASHKU! PROBABLY LAZY TO GET WITH COATING, THERE I ONLY MAKE BAKERY!

Laris, will it roll for plastic? My Shtebuska's entire lid is matte, it's fat stuck and needs to be wiped off)

Girls, tell me the recipe for a chocolate biscuit, is it fundamentally different from a simple one, so what to add cocoa? And in Shteba it should work out normally?

Hello girls! I, too, got stuck up il shtebanutsya How is it right here? ...
Here's the first thing I cooked, turkey fillet with potatoes, cauliflower, cream and cheese. I cooked porridge on the program for 15 minutes.
It turned out very tasty. Happy daughter. She didn't even swear for a new toy ...
The color is probably because when I roasted the turkey, it did not burn, but it was boiled to the bottom, and in the cream it all went away, here. The pans I still have coated

[vernisag]

vernisag, Ira - congratulations with a new saucepan!

And today I received an anti-stick from Dex-40!
Slightly a little bit, but fit, and it is slightly higher than the Shtebov stainless steel by about 1 mm.

The first thing I did in it - green buckwheat for 1 minute on Kasha-0.7 - I really liked it
After 10 minutes, it squeaked that it was ready, went to Heating at 124 degrees, and 20 minutes reached.
Yummy

Julia, how is it for 1 minute, but after 10 minutes it squeaked, what is ready? Or I misunderstood.

This is the total time with pressure build-up.

Yeah
It turns out - 1 glass of porridge for 2 glasses of water warmed up 9 minutes before the start of the countdown.

[Irishka,]

Hello girls! I, too, got stuck up il shtebanutsya How is it right here? ...
Here's the first thing I cooked, turkey fillet with potatoes, cauliflower, cream and cheese. I cooked porridge on the program for 15 minutes.
It turned out very tasty. Happy daughter. She didn't even swear for a new toy ...
The color is probably because when I roasted the turkey, it did not burn, but it was boiled to the bottom, and in the cream it all went away, here. The pans I still have coated

Irishka, Congratulations!!! How are you going? Well you said you were ill with cartoons

I always thought that the hardest grain is pearl barley. Oats turn out to be, well, a very hard grain.
Soaked overnight in water, in the morning cooked "Porridge" 0.7x10 min. - a little. +
0.7x10 min - a little. +
0.7x 5 min - porridge did not bond (grains in liquid)
And it's on the water. It has been standing for 2 hours on the residual heat, the liquid has begun to "sour".
You need to select a mode.

Yes, oats must be cooked for a long time. I cook in the NE for 35-40 minutes (pre-soaked) and then it costs 1.5 hours on heating, but then it turns out melted porridge. Many people like it, but we love it.
For those who do not like melted taste, there is another option. Soaked cereals are boiled in the evening and left on heating overnight. But this option is not very good for us.

[Irishka,]

Irishka, Congratulations!!! How are you going? Well you said you were ill with cartoons

Thank you Tanyush! Well, yes, I had been ill, and even the headquarters wanted me strongly.Multimania is generally serious and is not treated, well, you know ...

[IRINA]

IRINA, and how are your impressions ??

[Vasilica]

Vasilica,

Soaked groats are boiled in the evening and left on the heating for the whole night.

So I tried to cook, I liked it.
This time I decided to try how long it takes Stebuska to cook this cereal so that it cooks immediately, without heating and languishing.

[IRINA]

IRINA, and how are your impressions ??

While Mashun is positive
Well, for a removable lid with hot pouring condensate and the problem of where to put it, I was mentally ready
I didn't really like to fry the meat in a steel bowl. You can bake it in a bowl from the stler, she went there well, but I won't be able to cook in it (I checked), She is slightly lower than my own. So, you have to buy your own Teflon bowl
Does she have good coverage?
Prepares the staff, as I understood very quickly, but for now it's too early for me to draw conclusions, I can only understand in a couple of months

I baked bread with seeds))

Cut

Yesterday I had to cook rice in steel, I didn't like teflon anyway.

For sous-vide, Teflon is also better, because thermal conductivity is better.

Here, and I did it in steel ((Now I'll try it in Teflon. Masha, thanks

And for porridge on Slowing, the amount of liquid should be more than with conventional cooking?

Masha, did you warm up the bowl before proving? Even your bottom is very fried.

Yes, I warmed up the bowl.
And this is the top and he baked for 10 minutes and so tanned)

And for porridge on Slowing, the amount of liquid should be more than with conventional cooking?

Usually 1: 5 minimum.

[lana5039]

lana5039,

for stewed cereals, should the amount of liquid be higher than during normal cooking?

On the "languor" porridge liquid needs more. But they cook in different ways. Therefore, you need to focus on cereals and the time of languor.

[Natalishka]

Natalishka, depends very much on the ingredients. When there is no sugar, the bread turns out pale.
Today I put 2 tablespoons of sugar, maybe I love sweet. And that's why it turned out so tanned.

I also have bread according to the Bijou recipe, it turned out very tasty, high, 10 cm.

Good evening everyone! Thanks to the girls for the recipes that are very helpful to novice multicooker. I recently bought Shtebu, then Stadler and a month later Brand 6051. (I originally wanted one multicooker, but this is so addictive.) Again, if it were not for the help of the girls from the forum, I still would not have decided on the choice of the multicooker. I read Temki every day, master it slowly. Sorry, the question is off topic. I plan to take one pressure cooker to the dacha soon, the Internet does not catch there. I add recipes to the bookmarks, I climbed comfortably at home, looked, cook. Is it possible to somehow download recipes to a computer (so as not to depend on the Internet) and then rewrite for some time. I try to copy it in Word, I can't take a photo.

By the way, after the "porridge" mode, I turned on the frying. After 15 minutes, the bottom was normal and the top was liquid.

Girls, tell me !!! In my opinion, a problem has formed ... Today I began to cook vegetables at a pressure of 0.7. Everything was set, Shteba began to gain pressure, 0.7 appeared on the display and suddenly steam came out of the valve (it was in the "closed" position naturally)! So, as if I would release it. I moved the valve - steam is coming down anyway! I had to squeeze the valve with a saucer to finish cooking. As I understand it, this is not normal? What to do?!!!!

[OlkaNovi]

OlkaNovi, first try flushing both the valve and the steam outlet, then, after drying, wiggle it, turn the lid up and down a couple of times, carefully and secure the valve. I had it once, it helped. If it does not help, then there is a problematic tab on the forum, sorry I won't tell you where.

Olga, try to remove the valve. You just need to pull it up. It acts as a "weighting agent" and can be removed without problems. If you can take a picture of it from above and show it. Further - according to the situation ...