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

Yes, on meat. You can set 15.

Masha, thank you

today I made pea porridge or mashed potatoes, I don’t know how to call it correctly, it turned out very tasty, if there is no pea recipe in our staff yet, then tomorrow I’ll expose it, at the same time I may debut with the recipe?)

[Masinen]

Masinen, Maaash, yesterday I argued with the boss, he said that multicooker doesn't need to be bought, because it's horrible how bad it is to cook in them: "this is where the blood from the meat and foam go there, everything goes into broth and we eat it later" - this is his quote .... Justify me, please, scientifically, sho he is wrong! And then I will tell him this in a malicious form ...:: secret: girl_red: bed the same with a link to the site and the author!

[Ninelle]

Ninelle, can I put my 3 kopecks in?
So, what about fried, baked, steamed meat, ordinary schnitzels and cutlets? Where and what goes there? We eat everything, everyone eats and nothing is normal, and since ancient times, meat has been fried on a fire on a spit.
In general, it is better to hold any meat before cooking in cold water, soak it so to speak, so that excess blood would come out.
I have not boiled broths for a long time, I do frying, onions, carrots, etc. and throw in pieces of meat, fry a little, as the meat turned white, the protein curled up, I add everything else, water and cook the soup further. The multitrack way, so to speak. I got used to it, I also like these foams and I don't remember, yes and no ...
And blood in general is protein, blood sausage is made and hematogen for children.

[Ninelle]

Ninelle, you tell him that the foam settles on the top of the walls of the bowl and then it all collects and nothing gets into the food.
In general, Irina wrote to you correctly that you need to soak the meat in cold water or make a light roast to curdle the protein!
Look!

Girls, thanks. I will try to justify. But he's stubborn. About where the foam settles, and about the fact that first of all you need to buy normal products, I have already told him. By the way, even when I cook in a saucepan, Ashanov's chickens foam like a washing machine, but nothing like that happens with homemade products. And in Štebik, everything happens wonderfully.

[Ninelle]

Ninelle, and you can also hint to him in a conversation that the multicooker-pressure cooker (Shteba, that is) is not only not harmful, but even useful, since products are cooked several times faster under pressure, this allows them to retain their beneficial properties (vitamins , minerals, etc.), that is, they are not digested or evaporated, as during prolonged processing

hint!

Cooked another cheesecake Fair

[julia_bb]

julia_bb, Such a beauty!!!

[Mar_k]

Mar_k, Thank you
It turns out different every time - either more open, then more closed
I'm generally a fan of baked goods.

Here I am treating you to buckwheat soup with meatballs and tomatoes + celery + Chinese cabbage and spicy seasoning! The soup is absolutely spontaneous, as I cooked the frying I found out that there were no potatoes at all at home !!! I put buckwheat instead of potatoes! It turned out very tasty, but I didn't expect it! The most important thing that I liked was the complete absence of a specific buckwheat smell, and the appearance was brightened by tomatoes !!!

[Marina]

Marinawhat a fine fellow! I haven't done a sinful soup for a long time. It's good that she reminded me!

[Mar_k]

Mar_k, cool soup! I, too, have not cooked buckwheat for a long time, although my daughter loves buckwheat. I will definitely prepare in the near future

[Fenya]

Fenya, julia_bb, Thank you!!! Now the children ate it quickly and didn’t close their eyes! Tasty, we decided that we would cook - we now have a new dish !!!

I cooked a casserole from zucchini, later I blushed the top with an airfryer, but did not have time to take a picture

[julia_bb]

julia_bb, very good cheesecake! beautiful

Hello girls - share a recipe or a reference for a good buckwheat porridge on the water and a curd casserole - I saw somewhere in our forum and did not save it, but I cannot find it today

Have you looked here? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=532.0

: girl_cray1: Yesterday I just made yoghurt on the "Lure 1" sourdough ("Own yogurt"). I stood for about 10 hours, put it at 40 degrees, the real temperature was 38.6 degrees. Here is such a yoghurt, the child is eating without sugar and fruit.

Evgeniya, tell me, is yoghurt tastier than just the Yoghurt sourdough of the same company ?!

Marish, they all taste the same. Specifically, Complementary Feeding 1 is thinner in consistency, Complementary Feeding 2 and Prevention A are thicker. And everyone tastes alike, and with "Yogurt" too. Only their manufacturers are different, "Yogurt" is a Bulgarian sourdough, there are 7 of them in the line, this is Lactina.

[Girls!]

Girls!
How I adore my Shtebochka!
You here remembered about buckwheat, and I decided to make something out of it.

Fried onion in cubes, carrot in cubes, 200 g of raw brisket until golden brown, 400 g of chicken fillet in pieces. I brought it to readiness, threw in two handfuls of almost dry mushrooms (they were dry, but I washed them), salt and pepper, added a tablespoon of mushroom powder, a pinch of black pepper, added 400 grams of washed buckwheat, mixed, poured cold water so that she could just- just covered everything.
15 minutes on "porridge", 0.7 (at the time of stopping the program it was 107 g.) + 15 minutes on "Heating" (105 g).
Divine buckwheat porridge with mushrooms and meat !!!
Tender, not dry pieces of chicken with a mushroom aroma, buckwheat crumbly, but not dry, mushrooms are soft (I thought they would be like soles).
My husband, in quiet shock, snapped two plates yesterday without gravy, bare and today two more.

In total, I spent 15 minutes, and even those only for frying vegetables and meat, and such a stunning result! Previously, I had to simmer such porridge for an hour and a half or two in the oven in pots.
I love Shtebochka!

[Tricia]

Tricia, as I understand you !!!

I am also delighted with the staff, Polaris rarely works, I only use the unit for smoking now, but she, dear, works tirelessly.

And I bought Shteba back in early January and during this time I use it only for cooking stewed fruit, I cooked mashed potatoes in it several times, and then only because it is at hand, and the rest need to be taken out of the cabinet and once baked a ciabatta without kneading. Today I decided to test a pressure of 0.3, I don't even know whether this function works for me or not (I read that some have problems with this) and at the same time try to cook milk porridge in a pressure cooker. She loaded the food and put it on for 15 minutes, and when she had already gained pressure she remembered that it was necessary to put the pressure 0.3. In general, for 15 minutes I stood near her with a towel and waited for the milk to pop out of all the cracks, but to my delight, this did not happen. When I opened the lid, I saw that there were not even attempts to escape. The porridge turned out to be a little thick, probably at this pressure it was necessary to choose less time.
I am very pleased (although I never knew if my pressure of 0.3 was working). Now I want to put buckwheat on a side dish, but the question arose - will it not burn in stainless steel?

No, it won't burn)

Maria, thank you.

In general, for 15 minutes I stood next to her with a towel and waited for milk to pop out of all the cracks,

What have you not read here that milk never runs away in it? Only you must not open the valve immediately after the end. But this is a rule for many cases, I have not only porridge, but also pea soup, poured to the top, tries to jump out of the valve if I open it right after the squeak.)) Well, at least you can immediately change your mind and wrap it back.

Lena probably read it, but since I do not cook milk porridge very often, this information did not stay in my head for a long time. Now I will cook porridge only in Shteba.But with buckwheat for a side dish somehow it did not work out, it turned out a little damp, maybe because I immediately relieved the pressure.

But with buckwheat for a side dish somehow it did not work out, it turned out a little damp, maybe because I immediately relieved the pressure.

Ay, when you start cooking regularly, such little things are done automatically.

That is, if time does not press me, then I set some kind of very tiny minimum (for example, for buckwheat a minute or two, for wheat 5-6, for dairy rice 8-10, for a full pot of soup with store-bought chicken 10-12 ). And then it stands for a long time, slowly cooling down and ripening in this thermos ...

But if I'm in a hurry, then the time will be 1.5-2 times longer, but the pan will open almost immediately.
* talking about the 0.7 mode, in the other I practically don't cook *

Lena, of course, if she stood for a little, then she would be well prepared, but the hungry husband stood above his heart, so it happened. True, I ate and did not criticize

True, I ate and did not criticize

Learned the benefits of a raw food diet.

But somehow it didn't work out with buckwheat for a side dish, it turned out a little damp, m

anecdote on the topic ... A young wife complains to her mother that her young husband refuses to eat, complaining about the monotony, to which the mother tells her daughter - cook buckwheat, daughter - Oh, but you need to cook it?

- I will say. that we are switching to a raw food diet

I took out my stem, I haven't cooked in it for a long time. I got such delicious chicken hearts in sour cream!
I fried the hearts with onions, added salt, chicken spices, fenugreek leaves, a clove of garlic. Poured sour cream + some cream and cooked for 10 minutes on high pressure. Vkuuusno



My fotik got some hot steam again, no pictures ...

[vernisag]

vernisag, and where do you get fenugreek leaves? even seemingly bitter!

Dear colleagues at STEBOCHKA, tell me what is the maximum temperature at a pressure of 0.3, for some reason I can't cook on it, although I do everything according to recipes and the temperature when passed out is no more than 100

what's wrong

[vernisag]

vernisag, and where do you get fenugreek leaves?

I have it in such a box, I bought it in an Ayurvedic store, there are a lot of Indian spices. I love them very much, I have the same company spices for chicken and tea. I like to combine fenugreek with chicken and stewed cabbage.

Dear colleagues at STEBOCHKA, tell me what is the maximum temperature at a pressure of 0.3, for some reason I can't cook on it, although I do everything according to recipes and the temperature when passed out is no more than 100

what's wrong

Temperature by 0.3 from 100 to 102-103 gr.

And what exactly does not work?

[vernisag]

vernisag, looks very tasty !!!

Thank you!

[vernisag]

vernisag, I bought only seeds in such a store (I have not used it yet) and ground fenugreek, I also use it for chicken dishes and for sauces. And I haven't seen any leaves.
I am fasting here: I cooked a dish of German cuisine, the first German word was farther than the mushroom eintopf from MariV in the cartoon. Mushrooms with onions, etc., as a recipe at a pressure of 0.7 - 10 minutes, while they cooked, peeled potatoes, cut the meat onions. I did not release the pressure, I opened the lid, threw in the potatoes, fried smoked bacon (I have) with onions, held it for five minutes - until I threw everything, and I had to leave - I turned on the languor for 4 hours 88 degrees. (I planned to turn it on again for 0.7 -10 minutes and leave it on the heat)
Very tasty and harmonious amount of products.

Teach me to link to recipe?

[vernisag]

I really like to add fenugreek seeds to soups. Such an elusive accent appears. And I haven't seen any leaves yet. vernisag, Ira, and this store is in Nizhny?

[🔗]

Ayurvedic shops, it seems to me, are everywhere. And just ordinary shops and online shops. There are many shops, here is just a spice shop.
🔗

[Irina]

Irina, Ira, thanks for the link to the store. There are so many interesting things, including what I have long wanted and been looking for.

I didn't relieve the pressure, opened the lid

But as?

I waited until the pressure dropped and the lid opened (I wrote - peeled potatoes, fried meat with onions). The heating was turned off, although it could have been left.
I threw in the potatoes and turned on frying, added meat, etc., then opened the valve, closed the lid, closed the valve and set the desired mode. something like this

I waited until the pressure dropped and the lid opened

Ahh ... Semyon Semyonitch!
I myself usually wait until it cools down and hardly use the black valve, but here it sounded so tempting, they say, it was cooked, I opened the lid, but did not release the pressure. I think - wow, to what the human mind has come!

Girls, but how to do it right - wood grouse in pieces (4 large pieces of a large wood grouse) marinated in a mixture of mayonnaise and mustard. Now I want him to Shtebu. Can this marinade be poured or something else as a liquid? I rarely cook wood grouse, I don’t remember how I did it before, and I definitely didn’t do it in a pressure cooker.