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

[Solistka]

Solistka, and you have exactly a liter of 6yl? We often have 900 ml each. (((
But during such a hot heating, the milk, yes, it dries up a lot - I set it to simmer in Panas for 6-7 hours, so out of three liters it flies decently, the level of a finger two below shows along the walls.

And what about Shte6a ... she doesn't close the valve without boiling, so the steam flies away ...
But the milk is thick in the end. I even said "condensed".

In less time, I did not succeed. And 10 o'clock, just.
It is normal that the milk has decreased, because processes are underway in it, due to which the milk acquires a dark color and baked taste.

Girls, thank you very much for the answers. This is my first cartoon and I naively believed that since everything was hermetically sealed, there should be no evaporation of the product, I thought that my Shteba was mowing. Thanks for explaining)

🔗
Good day to all! I decided to boast that my clever Steba had prepared for me for the weekend. I had a layer of bacon with meat on the skin without a bone (loin or something, I don't know). I washed it, dried it, rubbed it with salt and pork seasoning and put it in the refrigerator for a day. The next day, I folded it in half (it was not possible to twist it into a roll), tied it with a thread and tightened it with an elastic bandage, which mesh. I put my roll in Shteba on the "stewing" mode for 6 hours. It turned out SUPER !!!

[Fenya]

Fenya, looks very appetizing!

[Fenya]

Fenya, Looks tempting

[Masinen]

your dough turned out a little liquid, when I make half the norm from the recipe, I add 2 cups (250g) flour and a spoon, or even two from the top.

Thank you !
There was a second attempt with boiled condensed milk. It worked well.



Masinen, Thank you too ! For a tip about the airfryer lid. Blush without pulling this lid for 10 minutes. The result can be seen in the photo.

[Aenta]

Aenta, Mar_k, Thank you! And delicious! I did it for the first time and am very pleased with the result. Shteba just inspires me on the culinary front.

I also want to write about the cover. I bought 100% silicone in Auchan, diameter 26 (sort of). I went to the pan very well, it is vacuum, you can lift an empty saucepan for it. Production Russia.
I ask if you have already written about it.

This photo shows a shiny saucepan.

Good afternoon, girls!
I'm trying to join the squad of Shteba fans. I have had it for a month and a half, maybe more. But in connection with the move and some problems, I did not communicate with her very much. Rather, she did not communicate with anything, cooked little and rarely.
But it seems to be easier now, I began to get to know the saucepan better. Your advice and recipes are of course invaluable. Maybe that's why I have no problems with her yet (t-t!). Although I cook everything extremely elementary. Meat for broth. Porridge, vegetables, potatoes, etc.
Yesterday morning I cooked millet porridge for my son, he really liked it, but it turned out a lot. I don't eat porridge, so he tried to handle it. The youngest dog was lucky, he also liked it very much.
By the way, is it possible not to cook a whole multi-glass?
In the afternoon, I put a cottage cheese casserole (I don't remember whose recipe, there was something about a cottage cheese cheesecake). Many thanks to the author, it turned out great, despite the potato starch (I didn't find corn starch, a lot is still in the boxes). Added raisins. The son tried and "offended", said that "you have never tasted so tasty."
I wonder if you can add apples to this casserole? I'm afraid the structure will be broken.
Aren't you tired of me yet? then I will continue. Towards evening I set the pilaf to do. My cooker did not want to recognize the cauldron and refused to cooperate.
She got Stebu out. I must say, with great doubt.I am an Asian person, I take pilaf seriously and traditionally. But I took a chance. The result impressed even me.
The son offended him again, said that he had better feelings this way, it turned out more tender and more dietary (he does not like fatty foods).
At night I put buckwheat porridge with a delayed start, my son had to go to work very early today. Everything worked out! By 6 in the morning, ready-made porridge was waiting for him. yes what! Still, it doesn't work out so well in Panas.
And now the poor girl is heating milk, I will do fermented baked milk again, because I am a drug addict from fermented baked milk, she just breaks me without it.
This time I set it for 10 hours (at 88g.), Last time I set it for 8 hours, in general everything worked out. But the milk almost did not change its color, I did not notice any special "mellowness". This time I decided to add a couple of hours, like one of the girls wrote that 8 is not enough. The fermented baked milk turned out to be a little snotty, but tasty.
By the way, it burned a lot at the bottom, did not affect the taste and smell, but interestingly, is it normal? And there was no foam at all.
In short (although it didn’t come out short at all, we apologize). Our staff is a straight shaitan machine. The output speed and quality are especially striking.
I'm pleased. Highly.

[Aenta]

Aenta! ABOUT! And I want the same! I managed to ruin my own lid to the Teflon bowl in the first week. She closed the hot bowl of porridge. After cooling, the lid bent into the bowl and has not been pulled over it since then. Bathing in cold water didn't help, although it made it a little better.

[guliko]

guliko, yes, yes, Shteba is a wonderful pot. I have had it since January of this year, I learned many new dishes ... Thanks to everyone who shares the recipes. I still use ready-made ones, but if I invent something myself, I promise that I will share it with everyone too.

She closed the hot bowl of porridge.

On the cover there is information -40 to +250 degrees. You can put in the oven.

Aenta, my closed bowl was cooling down and the lid was pulled inside. As it cooled down in this position, it remained. There is an idea to heat the lid strongly and then into cold water. Maybe shock therapy will help her return to her original form? ...

[Fenya]

Fenya, I don't know the answer to your question. Try experimenting.

[Fenya]

Fenya, I think it would be more correct to heat the lid in hot water and immediately put it on a cold saucepan, and additionally cool it under running cold water.

[guliko]

guliko, well done for writing your review in our topic!
Fenya, I, too, so the lid was pulled in, and then it straightened itself)
Aenta, I will look for such a cover, I wish I could read it earlier, I just came from Auchan)

And today I fried a pork shoulder with onions.
Cut into small pieces and fry for 20 minutes and onions for 5 minutes. Teflon bowl

[Masinen]

Masinen, so appetizing, I just wanted the meat! And didn't you cover it with a lid?
Masha, what do you do if oil or fat splashes out during frying?

I just closed the lid so that there was no loss of temperature. That is why it roasted so well.
And put the lid sideways.

[Mashenkaaaa]

Mashenkaaaa! Another half an hour before the end of the working day, and after such pork, the river drool. It turned out nicely. I don’t have the patience to wait until all the juice has evaporated and therefore it doesn’t turn out so fried. How long did it take?

[Anna]

Anna, it took 25 minutes. 5 minutes for onion and 20 for meat. But the lid must be closed)

[Masinen]

Thank you,Masinen, I will definitely try sometime, but today we have baked potatoes with chicken breast. My husband said that the potatoes from Shteba were tastier (this was when I fried quarters of potatoes in a shteba, salted with Adyghe salt and sprinkled with herbs).

Jinxed. Instead of fermented baked milk, it turned out to be an unpleasant, liquid and sour substance with some kind of flakes. ... But why?!! After all, everything, everything was done like last time.
Only milk is different. Then there was "House", which is in bottles, perfect. This time some kind of local in soft packs. I see no other reason. And the sour cream, which I ferment, this time "Domik" 20%, and this time again, local.
Girls, if someone makes fermented milk himself in a shtebik, which milk is still preferable? I don't mean a specific brand, but a principle.
And if you take from a cow? there seems to be an opportunity.

It is better to take ultra-pasteurized milk. Not in soft bags.
Maybe your sour cream is not sour cream at all, but a surrogate, so nothing is fermented.

Gulya, I also faced a similar situation. I tried to make condensed milk and bought local milk in a soft bag. I did everything as the girls described it. The mixture began to cool down, and all became grains. And not like candy Cow, but like sand, you take a spoon in your mouth and creaks on your teeth. I tried adding the leftover milk to the coffee, and in the mug I also got coffee with grains. Powdered badyazhat milk. I had to throw it all away. And yesterday I made cheese. I bought milk from another manufacturer (also soft, but more expensive). I tried it first in a mug with hot coffee, but I didn’t find any powder. After that, I just took up the cheese, and everything turned out very tasty. Girls, thanks for the advice! So only experimentally we find a more or less honest manufacturer, and use his milk and sour cream. I once took Prostokvashino before. There was delicious sour cream and milk. And then it also started .... You open the sour cream and you can clearly see that it is all grains, obviously powder.

: hi: Girls, hello everyone))
So the holidays are over. We returned from the dacha. Well, what a beauty, everything blooms
How many of all we have written here, I read for a long time) At the dacha there was no time at all.
I congratulate the girls on awards and birthdays, and success in mastering Steba.
There is a lot of talk about pilaf again. All the same, pilaf according to my recipe turns out to be pilaf. Everything else is very tasty rice porridge with meat. Maybe not modest, but for me it is)
I bought for a summer residence MV Mayr & Boch. So in the country, the cooking time in this MV increases by 20 minutes. Remember we discussed the voltage in the network and the cooking time.
I missed my Steby, I start cooking in my usual rhythm)
Masha, the fish Chorba recipe came in handy, they only cooked it over the fire. And pilaf on a fire in a cauldron. Now I cook a swimmer in Stebe.

[GTI Tatiana]

GTI Tatiana, Tatiana, I'm glad that the soup recipe came in handy))

Today I made darlings in Shteba. I wound it on a dolmer. Tucked in sour cream sauce + tomatoes and a bit of water,
10 minutes Soup mode pressure 0.7.
It turned out awesome!

[Masinen]

Masinen, the beauty!! I like them cold, like cracking seeds

Cooked rice on rolls according to the zoomgsm recipe. it turned out super i did not think it would be so cool and without hassle

Oh, I would have lost my mind now)))

And today I wanted summer. So I did cake "orange summer"... Delicious and light (for the body).

[Linadoc]

Linadoc, the cake is very, very!

And today I decided to make lazy cabbage rolls, so the minced meat remained.
By the way, it turned out very well!

And I seem to have flown. Ordered Steba with delivery from Germany. I wanted to make yogurt, but figurines! The support team said that the cartoons sold in Germany are not temperature controlled.

[kalina11]

kalina11, and why from Germany? Are you from Ukraine?

No, from Kaliningrad - Germany is closer We do not sell, from Moscow - longer and further.

For that with all the functions)

I ordered Steba with delivery from Germany. I wanted to make yogurt, but figurines!

Oh, and one of the local gentlemen from Germany just said that he prepares yogurt regularly. Only you can't put it on at night, of course. And so, in the meantime, they periodically turn on the heating, the cartoon shows the temperature of the bowl, it is brought to a state slightly higher than necessary and turned off. After a while, repeat. Since with this method it is necessary to pour more water for 6 greater inertia, then after a time when everything warms up evenly, it is very rarely necessary to heat it up.
It is worth trying once, if there is a desire, and then it’s for sure whether such dances are suitable or not.

Well, you can also wrap the Shte6u with something on top for stability. )

I also bought a Shteba for myself. The question arose: when cooking under a pressure of 0.3 porridge - the lid does not close "evenly", so to speak.The angle where the valve sticks more, the gap is 1 mm, and the opposite angle is 2-3 mm, the difference is visible to the eye. Is this normal? Even I'm worried. Immediately, the lid is closed exactly, and after the valve is closed it leads. My opinion is that the valve does not press evenly, I do not know what to do?
Rice porridge gained pressure for 15 minutes, and corn porridge for 30 minutes - it seems to me a lot, maybe because of the lid? The number of products is the same.
AND HOW ARE YOU?
Did you make meat sous-vide yesterday with a temperature difference of 62-72?
I bought in ozone - did not put the holder, where could I find it?

It is normal for the cover to be skewed.
And the temperature can walk.

I bought in ozone - did not put the holder, where could I find it?

Contact there, they will send it, I'm sure. They are very responsive.

And what kind of holder is this?

Hold for a piece in which to cook for a couple, as her steam insert is something called. I called Ozone, and they - return the whole set, and the price is already higher, and I don’t want to turn around, I was waiting for this for a week, almost
Yarovaya, where do you recommend to call?
Masinen - THANKS "removed the stone from the soul"

Well, you can also wrap up the Shte6u with something on top for stability. )

Girls, all fermented milk products (kefir, fermented baked milk, yogurt, sour cream ...) cook well in the oven when turned on. light bulb.

[GTI Tatiana]

GTI Tatiana, I need to check it, but, in my opinion, even with one light bulb, my oven drives the fan. I feel sorry for him and try to make yoghurts in ShTe6e. But fermented baked milk is still tastier from the oven, with a crust. But I put on heating until the first click of the twist, it just works out fine.

Hold for a piece in which to cook for a couple, as her steam insert is something called. I called Ozone, and they - return the whole set, and the price is already higher, and I don’t want to turn around, I was waiting for this for a week, almost
Yarovaya, where do you recommend to call?
Masinen - THANKS "removed the stone from the soul"

Here in Ozone I recommended ...

And I'm going to cook a twig in Shtebka)
I have already prepared it and will put it tomorrow morning))

[Maria]

Maria, you rammed it in white-sided? For the time being, from behind the bushes, I watch the rehearsals with Teskomovskaya ham, it cooled my ardor, the fact that the girls do not advise her to put it in a quick slug for heating. For the second day, I think, really, the shtebka won't hold the tempera with the lid open, it's too reluctant to shaman with the stove.

[Gulnara]

Gulnara, I had a brand new white-sided. So I could not stand it and stuffed meat into it, but everything was according to technology.
I don’t know with the lid open, I have to try. But the white-sided lays down in the bowl and you can close the lid.
And I'm looking forward to it, probably I'll buy it too)

Well, I'll end up buying it too: lol: I just need to figure out where to cook it, I've already hidden all the pots

[Gulnara]

Gulnara, I had a brand new white-sided. So I could not stand it and stuffed meat into it, but everything was according to technology.
I don’t know with the lid open, I have to try. But the white-sided lays down in the bowl and you can close the lid.
And I'm looking forward to it, probably I'll buy it too)

I'm in a Redmont ham maker on languor with the lid closed for 3 hours at 82 grams, the result is always good, I have already done different varieties, everything is successful. No injury or effort, no unnecessary pots, and the result is always pleasing. I started first with pressure on the meat, 17 minutes, then 1 minute and languishing, now just languishing.