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

And I made the "Royal Lazy" for my husband, it turned out very tasty, I didn't even expect it myself.

Well, you have to do both !!!

Today I baked bread in Shtebochka!
The yeast was used by Pacmaia as the girls advised. The result is great!
True, when I blushed with the Ag lid, I scorched a little right in the middle, since it rose to the whole bowl)

And immediately cut it on a slicer)

[Masinen]

Masinen,
Mashun how beautiful it turned out ... and tall ...

Girls, you can still torment you with questions, so that you can completely understand everything. This is not the first time I notice that if I cook a full pot: broth or compote, after the end of the program, even if I turn off the heating, the pressure does not release on its own. Once, for 3 hours, I stood blocked, letting it down forcibly. I read the instructions, it says, "the cover seal is installed incorrectly." Now I was cooking porridge with minced meat for the dog, I first probed and checked everything, and again the same garbage. Do you have this? How normal is it?
R.S But I checked the program "Porridge". Cooked for 5 minutes, set the pressure to 0.7 at random. I opened it, even though I eat it myself - rice from rice (and I, lazy, didn't even wash it.)

[S * lena]

S * lena, this most likely remains a residual pressure and the float cannot descend. Now it was so with me.
The temperature is 90 and the lid is locked. I opened the valve and there was literally a bit of steam, but it did not let the float fall.

[S * lena]

S * lenaMaybe the float is sticking?
Yesterday I also had it and was locked for two hours. I pressed the float on top, and it fell)

broth or compote, after the end of the program, even if I turn off the heating, the pressure does not release on its own Once it was blocked for 3 hours.

Maybe others will correct it, but I have so far (Thank you, Mashenka!) I have not cleaned the inside and out with a washcloth inside the float. It boils there and then the float sticks.

[Linadoc]

Linadoc, Maybe this could be.
But I poppavok and wash the lid after every cook. I think it's steam-condensate holding.

Thank you, now I will not bother anymore. I just slowly open the valve, the steam comes out, and then the lid opens. So far, these measures are enough. I also have a 6-liter Saturn, which is now resting, there has never been such a thing, so it worried me. Very suspicious.

[GTI Tatiana]

GTI Tatiana, I also wash the lid after each cooking, to be more precise, I rinse it with hot water under the tap, but how do you wash the float?

[S * lena]

S * lena, Yes, probably like everyone else. I hold the lid by the handle. The handle is at the top, the float hangs at this time. I use it with a soapy sponge, then turn the lid over (handle down) and wash the entire lid inside. I rinse with hot water, drain the water from the lid and put it to dry.

[Masinen]

Masinen,
Mash, and on what flour did you bake the bread, did it turn out so white-white?

Flour French thing. In Auchan for sale. The one that is extra.
Very good flour. And I also liked Baisad, sold in Okey, and also so white.

[S * lena]

:S * lena, oh, I also cook mixed porridge (rice, buckwheat, millet), minced meat and grated pumpkin or zucchini, carrots. She liked her from Shteba very much! When she likes food, she eats and looks at me approvingly, licking her lips.

[Masinen]

Masinen
Thank you, I will buy - I will tell you ...

This is not the first time I notice that if I cook a full pot: broth or compote, after the end of the program, even if I turn off the heating, the pressure does not go down on its own. Once, for 3 hours, I stood blocked, letting it down forcibly.

This is because a liquid, unlike a gas, is not compressed.

Girls, thank you all. You are so responsive. It turns out that I was too delicate with my lid. And the porridge really turned out super! I had rice + millet.

And in the morning kefir was waiting for me.
Milk Parmalat 1.8 breadth, maybe I don't like too thick kefir, and kefir sourdough.

Vo, Maria and I from the same Parmalat really liked the kefir. And yesterday we made a turkey sous-vid, today we had breakfast with the cat in the morning, he stole from me. We also made "heavenly soup". I don't know how it happened yet. At lunchtime I will take off the sample, if it is digestible, then I will unsubscribe in the evening

And yesterday I cooked fresh cauliflower, cut 1.5 kilogram forks. I poured boiling water 1/4 mst, put Vegetables 0.3 for 3 minutes - digested I had to set it for 1 minute. At the same time, the inflorescences are absolutely intact, but softish.

After cooking

[Lena]

Lena, does not seem to have digested at all)

[Antonovka]

Antonovka, Lena! Pretty kapusta, on the contrary, I like it softer, even on the verge of puree formation, you don't need to chew, it slips by itself

Girls, I wanted a little harder for subsequent roasting. Let's see what it will be after the refrigerator tonight. But the sight of her, of course, surprises - no smear

Yesterday I wrote that the paper mold does not separate well from the cake, which I baked in Shteba. What was my surprise when in the morning, after taking the cake out of the refrigerator, the paper form was easily removed: yahoo: And the crust was so thin, slightly crispy and somehow velvety and at the same time smoothly sliding. As I wrote * JOKINGLY * How did I: a-kiss: our Shtebochka.

[Natalishka]

Natalishka,
Natasha, the mold is a little damp in the refrigerator - that's how it separated
Soon my cake will run out - I'll bake it again, my son didn't take it very well - he says you can't bake it. Only in Shteba will I do

[Lena]

Lena, it is clear that it is damp, but how did it also become smooth-sliding? Maybe this is so for everyone? I just baked for the first time in paper forms. And I liked it so much. Now I will only bake this way. And I advise others

[Natalishka]

Natalishka,
And I baked, but I did not like it just because of the difficulty translation tearing off - now I know what to put in the refrigerator

[Lena]

Lena, let's bake and tell us. I made the recipe for "Royal Bummer".

[Natalishka]

Natalishka,
I baked him in HP - I liked him very much) And you defended him for so long as it should? Or how - I'm hungry for details

[Lena]

Lena, I did everything according to the recipe. And 2 hours after the kneading in x. to the oven tore off a piece into 3 small baking cakes in Shteba. And the rest of the dough remained in x. n. oven. In Shtebe, I turned on the heating for 30g. for an hour. An hour later I looked - it went up 2 times. I wanted higher and I still left it on heating. And when 1cm is left to the edge of the form. turned on baking for 1h10min. The cake turned out to be 1.5 cm higher than the shape. The tops are browned in the airfryer. In x. p. Easter cake turned out to be 14cm. But in Shteba, the dough is more fibrous and tastier.

So, Natasha. So I put it at 13 o'clock, but after 11 hours I pull it out, put it in the molds, take it out for 2 hours. Whether or not enough is enough for Fry. Just now I realized that I don't have AG. In the microwave under the grill, or will the molds burn out?

Thank you friend

Yes, that's right. And the tops of the girls seemed to be browned even in the oven. Yes, look at Karina in the oven.

[Natalishka]

Natalishka,
No, I don’t want to turn on the oven - it’s an ancient electric one and takes a long time to heat up

Here are my yesterday's arts:

Turkey ala sous-vid. And the soup "heavenly". Since my family loves soups thicker, I tried to please. I took a mixture of legumes (ready-made), and it is called "Paradise Soup", it includes lentils, spelled, beans and other legumes, chickpeas and something else. I poured it into a saucepan, poured it with boiling water from a kettle (about 1.7 liters), held it for 15 minutes on the "SOUP", pressure 0.7. The smaller legumes became soft, the chickpeas and large beans were half cooked.I added tomatoes, various spices (herbs, sharena salt), carrots, 300-400 grams of meat (the meat was pre-coated with herbs and sour cream) and grated cheese. Meat mode, for 20 minutes. The second time, the pressure was not forcibly released. My husband liked it. Me too. Something I've been kidding about beans in recent days

[Maria]

Maria, Masha, now I want to put a cake according to your recipe. Can I use starter culture instead of yeast?

I think yes and why not)

[Maria]

Maria, I'll try what happens)

Girls, can you steam buckwheat? I want meatballs in a saucepan, and buckwheat on top. What do you think will work?

And on the contrary, do not want? I doubt that one pair of buckwheat is enough)

On the contrary, my meatballs will not fit ... Well, okay ... then I will not experiment

can you make buckwheat for a couple?

It's fun to try. And on what program are the steamed meatballs?

[Tatyana]

Tatyanado you think you will get steamed buckwheat? It seems to me that no)

[Maria]

Maria, I think if on the program meat is 0.7 and water is added, it should turn out. It cooks in a minute, then ripens

But we boil it in water. And here it turns out only steam will be.

I decided to try it all the same, put it on the meat with meatballs, 0.7, 20 minutes and see what happens. Then I will write

: lol: Well, yes. Only steam will be steep at 0.7. And it takes longer. Try the experiment.
I have now all the equipment is busy. At Stebe, bread is next in line.

[Galina]

Galina, let's wait for the result)
Tatyanahow did the leaven raise the dough?

Well, that is a given. Only steam will be steep at 0.7. And it takes longer. Try the experiment.
I have now all the equipment is busy. At Stebe, bread is next in line.

Galin I answered Masha.
I would try too. In the end, you can cook buckwheat later (if anything)

[Maria]

Maria, Almost)))) It's too early in time)