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

[Natasha]

Natasha, to me on "you"

my sister works at the IFBA (formerly SanEpidnadzor or something like that), so she did not advise taking risks. They test the meat there and generally say that it is impossible to keep track of all the sellers. I'd rather be away from sin with nitrite, or I'll just make fried sausages ...

I then decided that I screwed up one ham, firstly it turned out to be "crazy" for me, I got so much brandy in it, mom - do not cry, and secondly I generously seasoned it with spices and overexposed it in Shtebik, even when I hit day was. But the ham is gone with a bang. Both at home and at work. As they say, an unsuccessful experiment is already know-how.

[Tricia]

Tricia, of course, yes, uhshsh sellers are different ...

By the way, I temporarily stopped eating meat, fish and eggs ... So I click on cheese products

[Ninelle]

Ninelle, monotony is boring

[Ninelle]

Ninelle, monotony is boring

Uguuu, you still need to buy Belobok and fully cook in Shtebik, under pressure.
I can't make up my mind on Su-vid.

[Ninelle]

Ninelle, and I did sous-vide in a stem - it turns out great, unusually tender meat

Nuuu, not yet ripe ..

[Masinen]

And what burned on the Fish, at what pressure did it work, 0.3 or 0.7? Since the bottom is burnt, does it still look like 0.7?

At 0.3, I tried baking. Since when frying, she also does not have time to reach. I, in my opinion, have already tried on everyone. Yesterday, out of anger in a sale on Ozone, I bought a Redmond 01, a small one. I decided that a small one for breakfast in it, and a large one in the oven. In principle, the biscuit on the Frying works well. Masinen, Rightly said, the crust is a little thicker, but not critical. We must already calm down, because in all other cases I love her very much

And how to make ham in Teskom in Shteba, please poke where you can read, Beloboku has mastered it, but Teskoma is worth it, I haven't even tried nirazu

Temka about the Kitchen Machine Proficuk, video recipe from Masha:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=412280.0
quarrel active exile I can not do. I think Masha will come and activate

Girls, I usually put a ham in a saucepan on the stove to cook, and then I decided to try it in Shtebe on heating, but the water level in Shteba is much lower than the level of meat in a ham maker (Biovin ham maker), it turns out that you can't do a full one, and you can't do half in Biovin either. there is no adapter as in Teskom, it means not destiny

[natushka]

natushka, many of us made ham in a teskoma ham maker and in a white-sided one in a heated barn. above I give a link to the machine video.

[Matilda_81]

Matilda_81, Belobok can be put on its side, while Teskoma looks less tall than Biovin. If the water is below the level of the meat in the ham, as I understand it, the meat will be raw at the top.

[natushka]

natushka, put the prepared meat in the ham, put it in the Shtebu, pour water almost to the very edge, cover it with a second bowl on top, heat it up and monitor the temperature with a thermometer. Look at the 4 posts above, I gave a link to the video where Masha makes ham in Teskom at the headquarters

[Matilda_81]

Matilda_81, thank you, I looked, everything is very clear, I will definitely do it, only without nitrite salt, I don't have it.

[Irina. A]

Irina. A, good luck !!! I also did it without nitrite, without nitrite, too, everything works out great if done according to technology.

[Matilda_81]

Matilda_81, I do not have Tescom. And Biovin, it is higher than Teskoma and the meat in Biovin will be higher than the water level in the Shteba bowl, (it will not cook, but will be raw) I saw the video, I cook it in an ordinary saucepan (for several months), I know the principle, I wanted to cook in Shteba, but ..
How to understand

put the prepared meat in the ham, put it in the Teskuy

?

oh, quarrel, at the Headquarters of course.
And can you put meat in Biovin at the level of the Stebka bowl? Or will the meat sit loosely?
And lying down, how can Belobok not fit too?
Well, then it turns out only in a saucepan.
Interestingly, and in the six-liter Shtebu fit

Biovin perfectly went into the stem while lying down, the ham is still in the bag ... And it's done wonderfully ...
True biovines come in 2 sizes, the big one certainly will not enter. And the one that is written in 1.5kg is included.

And can you put meat in Biovin at the level of the Stebka bowl? Or will the meat sit loosely?

No, there will be no spring pressure.

And lying down, how can Belobok not fit too?

I cook without bags and water will pour into it while lying down.
You will have to either in a saucepan or put in a bag (which you did not want) and lying down.

I never cook steam on the program. And I do not understand why it is needed, if everything is perfectly prepared in other programs under pressure.
And I really miss the delayed start. I'm a little sorry that I took Steba. But we only had such.

Now a question. How much to steam cauliflower in the vegetables program?

Now a question. How much to steam cauliflower in the vegetables program?

Under pressure? 1-2 minutes ..., 7-10 minutes without pressure, it is cooked.

Under pressure? 1-2 minutes ...

So fast?

Well, if you can just cook in an ordinary saucepan in 7-10 minutes, why put it under pressure? Digest, it will not be tasty ...

I don't remember how much I cooked in a regular saucepan ... Okay, thanks, I'll try.

They test the meat there and generally say that it is impossible to keep track of all the sellers. I'd rather be away from sin with nitrite

Is the concentration of nitrite salt sufficient to neutralize parasites? Even vague doubts torment me that for it to really work on them, it needs so much that we will be the first to gather from that ham, don't we?
All the same, poison, and turns into nitrate ...

[Lena]

Lena, nitrite salt inhibits the development of pathogenic bacteria.
And being a kind of preservative, those ham can be kept in the refrigerator for longer.

I watched the program here and showed how they serve ham for guests.
Already bought and the meat from which to make, those part of the pig.
And I think we need to shoot a video or just issue a recipe later.
Why do I think there is a video game and will it be interesting to watch something like that?)
In short, your opinion is interesting to me))

There are never too many recipes, just like videos! For example, I would be interested!

[Masinen]

Masinen,
Me, Mash, would also be interested in the recipe and video for it))

I'd love to see it. We ask everything !!!!

Lena, nitrite salt inhibits the development of pathogenic bacteria.
And being a kind of preservative, those ham can last longer in the refrigerator.

But sugar and our regular salt are preservatives too.
After all, it's all about the proportions, that's why I asked if that nitrite dosage is enough to suppress anything unnecessary, except for us.)) I have no idea about this, that's why I asked. For ordinary salt, in order to begin to oppress at least someone, must be poured in huge quantities, examples of this are corned beef or dried salted fish.

[Lena]

Lena, right!
You need to pour a lot of ordinary salt, but not nitrite, because sodium nitrite is included in the composition.
He acts)
And you can't have a lot of it!
Those are ordinary salt with the addition of sodium nitrite. In my 0.6% per 1 kg of salt.

I want a video too! I am now relevant!

I have a question about bowls - can Teflon be washed in PMM?
And then so lazy with pens

Someone washes, they say, everything is OK. I do not, she is already washed once or twice.

I cooked in a shtebochka


Chicken thighs ginger-orange Sous-Vid (vernisag)

In short, your opinion is interesting to me))

It would be interesting for me to look)

I watched the program here and showed how they serve ham for guests.
Already bought and the meat from which to make, those part of the pig.
And I think we need to shoot a video or just issue a recipe later.
Why do I think there is a video game and will it be interesting to watch something like that?)
In short, your opinion is interesting to me))

Masha, you don't have to think - for a woman, this is an optional function, rarely in demand. And here's a video about ham, VERY NAD!

[Ninelle]

Ninelle, Ning, and it happens to me that I think too much))
But this is sometimes, and so mustache spontaneously happens

[Masinen]

Masinen, and I will explain to the management that I, in principle, do not know how to think, because as a furnished blonde. Do not believe ... You do not speak teeth, shoot a video. At least spontaneously, at least deliberately. It's time for me to make the ham.

Dear readers of the topic, I am writing about the Steba Firm, if anyone is interested in reading and seeing how the production works there, then you are welcome to this topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=424378.0

[Masinen]

MasinenHello, I'm looking for a topic about oatmeal - and everything ends up in the wrong place! Help me understand this. The girls seem to start talking about whole oatmeal (grain), but then everything again rolls down to Hercules (long cooking or short - it doesn't matter to me)))). I do NOT want on Hercules. Why did I buy Shteba? My husband and son love whole cereals. On the stove it was clear: Soaked it overnight. In the morning I cook - for a long time on a fire divider - on gas ... and so on. And on Shteba? How much is what mode? Pliiiz! Help! Who cooked that way! Put it overnight and so that in the morning there is a good soft slimy slightly porridge NOT from Hercules, but from Whole cereal.

[mamusi]

mamusi, here you go

Found in my notes.
"... Whole oat porridge.
I take 1 mstk of dry oats, fill it with water, leave it overnight. In the morning I rinse it through a sieve, throw it into the bowl and add 1 mstk of water :-) I put the "porridge" for 20 minutes, pressure 0.7. For me, that's the thing, but someone might like the boiled ones more or something else :-) ... "
Ps. I cooked it once. Mine were not impressed ...

You can add some water yourself.
But anyway it is necessary to soak.
I cooked once without soaking and I didn't like it.
So my oats are worth it.

By the way, what kind of Shteba do you have? DD1?

[Masinen]

MasinenYes, soaking is MANDATORY here. I know it. I'll pour more water 1 to 2 at least. THANK YOU for such a quick response! I was interested in the PROGRAM and TIME and the experience of someone who has already cooked! And then you have to poke around - knock around! : lol: Search for answers. Experience is priceless! Thanks for sharing! I will also take part as much as I can. Shteba I recently))))

[Masinen]

MasinenBy the way, oatmeal is my husband's favorite porridge for many, many years. He bought a pressure cooker so that I would not suffer on the stove - and I just got used to it on the stove for 25 years)))). But with a multicooker-pressure cooker I will NOT get used to it - NO porridge and that's it! He is already getting angry slowly!)))

[mamusi]

mamusi, nothing, get used to it)
You should have asked us right away)

By the way, it is necessary to soak cereals not only for softening, but for the release of phytic acid. And I keep forgetting about it. And I cook in a slow 1: 4 at night.

[mamusi]

mamusi, but I didn't cook from oats) Only from long-playing flakes, I torment them at night for 10 hours at 88-89 degrees. Yummy, such a taste of baked milk appears))

Girls! Maybe someone will be interested in the recipe! But I, as an inexperienced user, need your advice on HOW to adapt this recipe (FOUND IT ON OUR SITE) to the Philips multicooker for our Shteba, in terms of time and temperature. Or with us, if you cook at a pressure of 0.3 - is it like in a regular multicooker ??? Help, who knows?

"" ... oat groats ("Fair") 100 ml
water 300 ml
milk 2.5% 300 ml
salt, sugar, butter to taste
Cooking method

Rinse the groats, transfer to the multicooker bowl, pour milk and water. Milk porridge mode 1 hour 30 min. At the end of the program, leave it hot for 6-8 hours.
Add salt, sugar and butter to the finished porridge at our discretion (I cook and eat porridge with a small child, so I don’t salt, don’t sugar).
Bon Appetit! The dish is designed for 2-3 servings
Cooking time: 10 hours
Cooking program: Milk Porridge
Note
Porridge after cooking for 1.5 hours there was cereal separately, milk separately, but I don't like that.But I cooked porridge many times, such as corn, leaving it to warm overnight, it turns out stewed porridge, very tasty
What I wish you too! ""
SO HERE advise to cook with languor! I want to try!