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

I also do everything only in a steel bowl. Non-stick baked goods only.

Made cheese from a recipe book last night, tasteful.

Oh, and yesterday I gave a potato casserole in a slow cooker .. feel the difference, it's called. Oooooooooooooooooooooooooooooooooooooo

Companions and comrades-in-arms, before leaving for the gardens, saw lamb with spices and apples and chicken legs in mustard. On the evening of May 1, we fried this business together on the grill, it turned out deliciousness and beauty, and most importantly, quickly! If I don't forget I'll post a photo

[Gulnara]

Gulnara, right, sous-vide is very tasty to fry and then eat with pleasure!

And I have today
Potato soup with chicken fillet
The recipe is ready
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=384842.0
Very fast and delicious!

Girls, what a delicious pilaf in Shteba !!! this is something incredible! just eat up your mind)) though I went too far with spices - it's great for adults, but for children it's a bit spicy ... but such a consistency, taste - well, just super!

[Gulya]

Gulya, proven spices - cumin (2/3 of all spices) rub with your fingers + black pepper (1/3) + chili and citric acid crystals. For more than 15 years I have been doing this (my neighbors from Uzbekistan taught me), either they are used to it, or this is really what is needed for pilaf.

[Gulya]

Gulya, zira is an oriental cumin, it is very peculiar, but not at all spicy. However, like all umbrella plants, it has a very good effect on the gastrointestinal tract, in addition to the purely "oriental" aroma. So, it can and should be added to pilaf for all "categories of citizens"!

And in addition to cumin, I also put barberry in pilaf - it seems to me that it is also suitable for any category of citizens))

She put curd overnight, from 3 liters of milk (3.2%) + 500ml of cream (20%). Usually, 1.1-1.2 kg of cottage cheese is obtained from this amount. A gram of 300 of the most delicate curd in the morning will go with jam for children and herbs for me and my husband, the rest will go for casseroles and pies, and whey - for bread, pies, cosmetic purposes and chicks. The curd from Shteba is the most tender !!!

Oh, and I, a criminal, have not yet tried to cook curd in Štebka. Well, if I do it all the same, and it turns out to be on top, then I will have to start it 2-3 times a week. I will be fed with whey Although this will only benefit the body, because whey is akin to an internal liquid medium, it will wash every cell and saturate it with usefulness, since it (whey) contains residual calcium, protein, etc., which is contained in milk.

Girls, help a newbie figure it out. At the holidays I received my Shtebochka (I read your praise, I was tempted). This is my first slow cooker, never dealt with them before, cooked the old fashioned way on a gas stove. I have already tried to cook milk rice porridge, potato casserole and chicken cabbage soup according to your recipes. Everything turned out very tasty. True, I messed up on the soup ... did not check the ring and when cooking steam I poured in clubs. But even without pressure, everything broke through and it turned out delicious. Thank you very much for the recipes!
And yesterday I tried to cook pilaf. Did everything according to the recipe. Fried onions, carrots, chicken fillet. Added 4 m. Art. round rice (washed well) and 4 m. boiling water. Salted, added spices and mixed (to check for salt). I closed it with a lid, porridge program 0.3 for 15 minutes. During the cooking process, there was not enough pressure, although 0.3 lit up on the screen and the lid did not lock, and 15 minutes after the end of the program the rice was half-baked.Topped up another 1.5 glasses of water and again put 0.3 15 minutes on Porridge. The situation repeated itself, that is, the lid was not blocked. The rice was cooked, but it didn't turn out to be a fountain .... It seems that initially there was little water and therefore the pressure did not build up .... What could be the reason? The temperature after the end of the program was 103 degrees. Maybe you don't need to stir? I got the rice slightly covered with water.

Yesterday, when I was cooking pilaf, I poured water by eye, and I also poured rice by eye)) there was boiling water somewhere a finger and a half higher than rice, it turned out great. 15 minutes for 0.3 was excellent. the pressure built up quickly. I really didn't mix it - just below there is chicken with onions and carrots, rice on top, and then boiling water, but it is unlikely that the problem of uncooked rice appeared due to mixing ...

Yeah, so your water was one and a half finger higher than rice, but I only hid it a little. I'm afraid the rice didn't cook because the pressure didn't build up. Indeed, on a regular stove, we cook rice for 20-25 minutes. Thanks for the information, next time I will try to pour more water.

Girls, hello everyone. I have not written for a long time, because I cook with my eyes closed in Shteba and everything is according to the knurled one, mainly your recipes and ideas, so that I think less myself. But I read Temko regularly, as well as the entire forum. So that's it. I have been watching newcomers for a long time and have long wanted to contribute my 5 kopecks. Girls, WHAT DO YOU LOVE THE 0.3 MODE FOR SO? This setting is for baked goods and milk cereals. Why do you cook pilaf, meat and other dishes on it? We bought a speed-ro-var-ku with you, with all that it implies. To me Shteba with a mode of 0.3 is very reminiscent of a simple multicooker with the same time and cooking result. Have you ever heard that pilaf is cooked in 15 minutes in a simple slow cooker? Probably not. Likewise, in Shteba, pilaf is not cooked in 15 minutes on a mode of 0.3. I cook absolutely all dishes on the 0.7 mode. With Shteba, this regime is very delicate and good. The dishes turn out great. Nothing falls apart in the trash. Everything turns out to be of a beautiful color, and the tyagomotinsky mode with a pressure of 0.3 is absolutely not required.
Good luck and delicious dishes to all beginners!

[Ell,]

Ell,I have problems on the "Porridge" 0.3 mode similar to yours. I ought to take my Stebania to the service to be diagnosed, but I stubbornly procrastinate. So sorry to part with her.
Now I cook floating rice on "Porridge" at a pressure of 0.7. Delicious.
Made cheese from a recipe book on Saturday. Something a little dry turned out. Probably, it was not necessary to squeeze it out, and I was already getting rid of the whey with zeal.

Girls, WHAT DO YOU LOVE THE 0.3 MODE FOR SO? This setting is for baked goods and milk cereals. Why do you cook pilaf, meat and other dishes on it? We bought a speed-ro-var-ku with you, with all that it implies. To me Shteba with a mode of 0.3 is very reminiscent of a simple multicooker with the same time and cooking result. Have you ever heard that in a simple slow cooker pilaf is cooked in 15 minutes? Probably not. Likewise, in Shteba, pilaf is not cooked in 15 minutes on a mode of 0.3. I cook absolutely all dishes on the 0.7 mode. With Shteba, this regime is very delicate and good. The dishes turn out great. Nothing falls apart in the trash. Everything turns out to be of a beautiful color, and the tyagomotin mode with a pressure of 0.3 is absolutely not required.

I subscribe to every word of Larisa. I also cook everything except baking at a pressure of 0.7.

Girls, hello everyone. I have not written for a long time, because I cook with my eyes closed in Shteba and everything is according to the knurled one, mainly your recipes and ideas, so that I think less myself. But I read Temko regularly, as well as the entire forum. So that's it. I have been watching newcomers for a long time and have long wanted to contribute my 5 kopecks. Girls, WHAT DO YOU LOVE THE 0.3 MODE FOR SO? This setting is for baked goods and milk cereals. Why do you cook pilaf, meat and other dishes on it? We bought a speed-ro-var-ku with you, with all that it implies. To me Shteba with a mode of 0.3 is very reminiscent of a simple multicooker with the same time and cooking result.Have you ever heard that in a simple slow cooker pilaf is cooked in 15 minutes? Probably not. Likewise, in Shteba, pilaf is not cooked in 15 minutes on a mode of 0.3. I cook absolutely all dishes on the 0.7 mode. With Shteba, this regime is very delicate and good. a mode with a pressure of 0.3 is absolutely not required.

So the fact of the matter is that on one rake ... This has already been discussed how many times. And the newcomers constantly get the impression that Shteba was doing something wrong. They are trying to use a pressure cooker at 0.3, although of course this is just a multicooker mode with a "non-boil-off lid" or mini-oven. Mode 0.3 - very little speeds up the cooking process, even with a closed valve and "correct" operation.
It is necessary to make the explanations in section 1 - "Basics ...". Otherwise, "new" people will read it and they will get the impression of permanent jambs ...

Girls, thanks for the feedback. Someday we (beginners) will grow to your level. In the meantime, I'm just trying and getting to know my Shtebochka. Therefore, I cook everything according to your recipes. Written by Kasha 03 15min, that's how I install it. By the way, the milk porridge turned out to be very tasty in this mode. Can you clarify about cooking with a pressure of 0.7? How long does it take for pilaf? And what is the ratio of rice / water - 1 to 1 or 1 to 2?

Laris, I cook for 15 minutes at 0.7 pressure. 1: 1 ratio from long parboiled rice. Good luck

Thank you! Recording .....
Rituslya, how is the cheese consistency? As I understand from the photo, is it like Adyghe cheese? Did you make from milk or already sour milk? My eye also lingered on this recipe. I love cheese in any form.

Thank you! Recording .....
Rituslya, how is the cheese consistency? As I understand from the photo, is it like Adyghe cheese? Did you make from milk or already sour milk? My eye also lingered on this recipe. I love cheese in any form.

Lara, here is Masha's recipe for pilaf:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298833.0I cook in about the same way

[Larissa,]

Larissa,I made from already well and long-sour milk. I added sour cream not 20%, but even 25%, then strictly according to the recipe. True, from my great mind, I squeezed out all the moisture too much at the very end, that it became so dry for me. And for me 1 teaspoon of salt is still too much. I like fresher. Keeps shape well.
Yes, like Adyghe cheese.

And I have never cooked pilaf for 0.7, always (and how many times, I can't even count it, we love pilaf) only for 0.3 and 15 minutes! Both rice and meat are ALWAYS ready! Round rice "For pilaf" - that's what it's called.

I didn’t even doubt that there would be a dozen people who would write how beautifully everything is prepared under a pressure of 0.3. Well, what can I say, then you're in luck. At this pressure, everything is prepared for me in speed as in a regular multicooker. And it bakes for about 2 hours, and stews for 40-60 minutes. I checked, spotted several times and decided that such speeds were not for my rhythm of life

Since we are talking about cereals, I will ask too.
For some reason, I began to curdle milk on porridge, and, moreover, any - store, home, farm. And I tried different porridges, and proportions of milk and water. Wonders!

True, from my great mind, I squeezed out all the moisture too much at the very end, that it became so dry for me. And for me 1 teaspoon of salt is still too much. I like fresher. Keeps shape well.

I don’t squeeze and the recipe says - just "throw it in a colander" - it turns out not dry.
A tablespoon should be measured without a slide (along a cut), then it turns out 15-17 g. If you take salt with a slide, then you get 25-28 g, this is certainly too much. It is more convenient to pour in a measuring spoon from HP.

Igor !!!!!!!! It is you??? So it is not customary to read from you recommendations on cooking, and not on technical issues of Shteba's work. So nice - unexpected

I will also have to try to make such a cheese (but we will postpone it for the weekend), first I want to make condensed milk, as the girls did.
Larisa, thanks for the link. And I made according to Tanyulia's recipe.True, apparently you are writing here that each pressure cooker has its own character, and you need to adapt to each one. Someone prepares everything at a pressure of 0.3, but my liquid is apparently not enough and it does not want to work at 0.3 and the process proceeds as when cooking on a regular stove. I'll try to make the next pilaf at 0.7. At first doubts crept in, it was suddenly out of order .... But on the milk porridge, the valve worked as it should. And when I made potato casserole (I mixed potatoes with onions and salted them in a separate plate, added seasoning for vegetables, and while Shteba was heating up, the potatoes gave juice and I put them in the bowl with the juice) the valve also worked. And she balked on pilaf. Well, okay, we'll try to approach her from the other side.

At this pressure (0.3), everything is prepared for me in speed as in a regular multicooker. And it bakes for about 2 hours

... And nothing burns, despite such a long baking time. Here is my honeymoon - Porridge mode, 0.3, time 1: 39 + 20 min, another 20 min. did not take it out of the bowl.

I increased the proportions by one and a half times - I like high baked goods

Oh, Biryusinochka, very beautiful. I also like pastries at Shtebe. True, I have never been able to make bread yet

Good day everyone)) Yesterday I made baked milk for the first time, 10 hours at 88 degrees. The milk came out very tasty, with a thick foam. Then she made ryazhenka out of it. The only thing that confused me was that 700ml of baked milk came out of a liter of ordinary milk. When I opened the lid, there was a lot of condensation, there were puddles in the triangle-shaped holes around the bowl. Question to the watchmen - is this normal? It seems to me that there should not be any "uvara" in the cartoon, because everything should be hermetically sealed. Or is such a situation possible with such a long languor?

Oh, what a handsome man !!! Turquoise - you are a master! Even drooling began to flow. I'm going to put the kettle on and have a tea break.

Igor !!!!!!!! It is you??? So it is not customary to read from you recommendations on cooking, and not on technical issues of Shteba's work. So nice - unexpected

Yes for cooking and without me here is full of advice or thoughts on how to make-cook. When I read "raids", everything is already said.
And the advice on salt is also somewhat "technical". When they made cheese for the first time, my wife wanted to pour a heaped tablespoon, it's good that they poured it in a measuring spoon ...
But I don’t have time to read about cooking tips in sandwich makers - there’s a lot of “everything” there.

[Biryusinka]

Biryusinkawhat a beautiful cake! Could you lay out the recipe?

[Biryusinka,]

Biryusinka,wow, what an amazing pastry! Tall, red-haired, lush!
Thanks for the tip! I will definitely try.

True, I have never been able to make bread yet

Lar, and bread and a bread maker comes out well. For me, it's less troublesome. There is kneading and lifting and re-kneading. I have a wonderful Panasik, he bakes delicious bread for us.

[Biryusinka]

Biryusinkawhat a beautiful cake! Could you lay out the recipe?

Joining

Lar, and bread and a bread maker comes out well.

That's why I'm not going to do it. Although, girls, very much praise the bread from Shteba. Yes, and this hole in the loaf from the motor began to slowly irritate. I want a beautiful Russian loaf

[Solistka]

Turquoise, what a beautiful cake! Could you lay out the recipe?

Solistka, I don't want to violate the "copyright" - the recipe is mine, but Angela's, and I gave the link to it on the previous page (I will duplicate it just in case https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132067.0.html). I just increased the recipe one and a half times, because I used to bake this honey cake in a 3-liter multi, and I thought that the same proportions would be too small for Shteba.

Larissa, this is probably a big hole when cooking in a VES oven? In Panasonic, it is small.

Yes, yes, Igor, in the VES oven. Although, surprisingly, the bread is good, with good holes, evenly baked, but this hole is. Masha, I'm sorry. Remove later

Likewise, in Shteba, pilaf is not cooked in 15 minutes on a 0.3 mode.

Well, I do not know. During this time, I perfectly prepared pilaf from 4 multi glasses of rice and 3 and 1 not full glasses of hot water. And the pressure built up. Crumbly and delicious pilaf turned out. And the most important thing is that it is just as tasty on day 2.But we can't eat pilaf from the cauldron the next day. He has no taste.

Please tell me how much to cook ham with a ham maker in a pressure cooker. I read that they boil for 1 minute. at 0.7 bar., then on simmering at 85 gr. The recipe was given here for 17 minutes. What's the best? I think that many people have a ham, but how many people cook in it ...

[spring]

spring, Flax, see the recipes. Marina was making ham. Or search for "ham in the shtabe"

pilaf of 4 multi-glasses of rice and 3 and 1 half-glasses of hot water

Zhanara, did you also add water with multi-glasses? Or are they ordinary 200-250ml glasses?

[Larissa]

Larissa, no matter what glasses, the main thing is to observe the proportions.
1 multisakan rice and 1 m3 water
1 cup rice and 1 cup water

With this ratio, my Shteba does not want to cook pilaf at a pressure of 0.3 for 15 minutes. The valve does not work, the cover does not block. I'm trying to figure out why. She assumed that one of the reasons was insufficient water. As a result, little steam is generated, no pressure is created. On the advice of Larisa, I will try the 0.7 Porridge mode next time with such proportions.

With such a ratio, my Shteba does not want to cook pilaf at a pressure of 0.3 for 15 minutes. The valve does not work, the cover does not block. I'm trying to figure out why. She assumed that one of the reasons was insufficient water. As a result, little steam is generated, no pressure is created. On the advice of Larisa, I will try the 0.7 Porridge mode next time with such proportions.

Yes, you just have Steba with your marriage, our daughter's pressure of 0.3 also did not work, we passed it and bought another one.

[spring]

spring, Flax, see the recipes. Marina was making ham. Or search for "ham in the shtabe"

Masha, I made it according to Marina's recipe, but I am interested in a smaller amount of cooking time and plus languor, maybe someone did not 17-20 minutes.