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

[mamusi]

mamusi, and you have Staff DD2?
If so, you can set the Simmering mode 93 g for 6-7 hours)
There will be a gorgeous porridge!

[mamusi]

mamusi, I wash the soaked cereal, pour milk / water in a ratio of 1: 2 with cereal (ie, 2 times more cereal liquid) and put the "Porridge" 0.7 30 minutes overnight. That is, after cooking, there is automatic heating for 4 hours, and then it remains like in a thermos for another 4-5 hours. Excellent porridge with a creamy shade!

[Linadoc]

Linadoc, you are on time !!!
mamusi, she's special for such porridge !!

[julia_bb]

julia_bbThanks for the tip! It's nice to meet you, tell me, but don't you boil in any mode beforehand, just languish? Is that all? And yet, tell me which flakes you call "long-playing" ... well, the company, the name ... We sell "Clear sun" No. 1, 2, 3 - different "fineness", but for me even the largest of them - SMALL! There are still some companies ... I want to know what you use! Thank you .

[Linadoc]

Linadoc, Here !!! What I was looking for! I'll try to do this for the night, that is, I first, right now, wash and soak the cereal ... before work!))))) And then put everything in a slow cooker for the night on your advice! I really want to learn before my husband arrives by June 9))) ... Just like a "pioneer" - honestly! I got younger with this Shtebochka!)))

[Masinen]

MasinenHow nice it is to meet all of you, girls, helpful, kind! Thanks everyone for the help! We are very glad to be in your ranks!

[Linadoc]

Linadoc, Yes! I want to clarify that I understood you correctly - no delayed start ... but quite the opposite ... we cook right away, and then there is automatic heating ... and then it stays until morning !? So? Thank you!

Just like a "pioneer" - honestly!

We were all like that ... and some still remain! In porridge, the main ratio with liquid is to choose according to your tastes. And we'll tell you the rest.

[Masinen]

Masinen,

mamusi, do you have Shteba DD2?

... No. I have Shteba DD1)))

[Linadoc]

Linadoc, Here! only for your support and I hope! I will try!

no delayed start ... but quite the opposite

You can set a delayed start, but then it will not be possible to rinse the cereal before cooking, and the milk may curdle. Since oats are known precisely for their ability to ferment quickly. Actually, this is the basis of its ability to turn into jelly and kvass. And in porridge, this ability is not needed.

[Anna1957]

Anna1957Anna, tell me, but in "slow" ... is it on languor? No preliminary ... uh ... manipulations? - I have Staff DD1 - there is languor only up to 88 *

[Linadoc]

Linadoc, Yes. I agree with that. It's even better, boiled and ... it's worth it - it melts until the morning! And then: D I'm all on postponed, but on postponed I tried. I will do as you do. The effect is the same - in the sense of getting delicious porridge in the morning! ..

[Anna1957]

Anna1957Anna, tell me, but in "slow" ... is it on languor? No preliminary ... uh ... manipulations? - I have Staff DD1 - there is languor only up to 88 *

No, this is a separate device - a slow cooker, we also have a topic about it.

I cook oatmeal
1 m. Of cereals
2 m. St. water
3 cups milk
languishing mode 95 degrees 4-5 hours. I put it in the night, we eat in the morning. It turns out exactly stewed and melted porridge, not thick.
I put sugar, salt right away. Yesterday morning I ate it. Delicious.

And yet, tell me which flakes you call "long-playing" ... well, the company, the name ...

I buy such, long-lasting in the sense that they do not cook for 3 minutes, but at least half an hour

[Yulia]

Yulia, I also take these. They are large.

[julia_bb]

julia_bbThank you for the gorgeous picture! YES! I've seen these on sale too. When I can't or don't have time to cook on whole grits, I will cook from THESE! Buy it today and try it! Class!

I bought this unit all the same, but I resisted)) what prompted ossobuco, a good butcher shop appeared in the city, they bought a circular saw for cutting carcasses and now very beautifully chopped shanks are on sale)) I bought it, cooked it on the stove in a cast-iron cauldron 1 hour, then in the oven this cauldron was brought for another 1.5 hours at 170C. A whole epic. It was delicious, but time consuming.
I decided to buy a pressure cooker for meat, I'm not going to bake anything, the oven suits me. So I bought the first model, 6 sput. the second model is 9 thousand now. 3 thousand for Vexation, plus it's too much)) why this vexation, plus I didn't understand, for baking? A temperature above 100 degrees is already baking, not languishing .. In mine was a stainless steel steam basket and a spare ring. If you feel like it, I will buy the pots separately. The assembly is excellent, nothing staggers, everything fits well, otherwise I read horror stories about the fact that people have everything scratched and the lids were crooked. The only thing is that the color of the pressure cooker is not dark, I do not like gloomy things, and Steba is still gloomy, but others are even worse)) went shopping, looked almost everywhere non-stick Teflon pans, the assemblies were awful flimsy. Of the cheerful only Moulinex, Orson liked the white pressure cooker, but how much Moulinex bought the equipment, all of it was nothing, frivolous like the French themselves, flew into the trash can, and Orson's price and reviews are horrible.)) Either cheerful-nightmarish or gloomy-high quality ..
I am very worried if the meat is fast, soft, but not tasty as in cast iron .. I only managed to taste young potatoes, it turned out delicious, sweetish taste, rich, there is no excess water, although I filled the tubers by half. And in the morning I cooked barley porridge in stainless steel: oil, salt, cereal water ratio 1: 4 of which one part of milk, I like to smear pressure 0.3 time 15. Nothing had time to stick, I managed to remove it from the heating, apparently heating for porridge is evil, just a little more and that's it.

There is only one problem with porridge, the pan is large, on the stove I always cooked 50-40 grams of any cereal at a time, for one portion. There are three servings of porridge in a multi-glass ..)) I eat porridge alone, bgg

[Tanyulya]

Tanyulya, I like this porridge! It would be great if I did it ... tasteful! But, I don’t remember ... I’m on Shteba DD1, is there any languor at 95? I think I have up to 88 * ...
And also a question ... and if my husband resists on milk - he is DIFFICULT! : swoon: On water, will I get it with the same proportions, or give or take something? Tell me ... pliiiz!

[mamusi]

mamusi, I wrote about DD2 .... I beg your pardon.
In DD1 I cooked the same thing, there, a little differently, first on Kasha pressure 0.7 for 15-20 minutes and then on Simmering or Heating until morning.

[mamusi]

mamusi, not at all) I am now interested in boiling on whole grits! Thanks Linadoc - suggested the recipe)

and if my husband resists on milk - he is DIFFICULT! On water, will I be able to do it with the same proportions or give or take something? Tell me ... pliiiz!

I cook 1: 4, and then, if necessary, dilute with milk.

[Tanyulya]

TanyulyaThank you very much, Tanyusha! Well, thank you! Hurrah! I came home from work - I look, and they already answered me! My little feet! I will put the porridge for the night today!

[Anna1957]

Anna1957So my husband always says - "You love with milk, and I do without it! Cook on the water, and then add yourself!" This is what I do when he is at home, and when I am away I will cook with milk - for my beloved! - stewed ... How the girls taught!

I have questions)) can anyone answer, was today on the market bought a "test piece" of rubber but beautiful beef - leg muscles, fried onions, carrots, two glasses of water - meat mode for 30 minutes. Pressure 0.7


In principle, I expected that the weary leg of a ladybug would not turn into a wonderful soft mass, but I expected that it would begin to fall apart into fibers. Yes, edible meat, good for a sandwich, but not that ..
At what time does the meat in the pressure cooker become soft and fall apart into trash? will move away from the bones? Many people write meat can be eaten with lips)) I believe that meat in 30 minutes can only be eaten with teeth. I don’t believe in ossobuco in 40 minutes and in jellied meat in an hour))

The second question, I did not find an answer, what gives a pressure of 0.3 on the meat mode? Maybe less pressure but longer cooking will affect meat differently?

I bought a rabbit, now I'm afraid to cook and spoil it with a pressure cooker (no one needs an elastic rabbit), I want the result - the meat separates from the bones, apparently only cast iron with a lid in the oven can give this for an hour and a half ..
Although, on the Internet I watched a couple of videos from foreigners, there are not electric pressure cookers, but pots on the stove, where the meat is boiled into trash.

[Foam]

Foam, I cooked pork from the eye muscle for Easter, cooked in a simple saucepan, since the piece of meat was huge. It turned out very soft and without a pressure cooker. Somehow I cooked from frozen meat bought in a market stall, in Shteba, put it simply on "meat", did not change anything in the program, the employee chewed with her gum, recently sewn up.
Mmmm, I made a rabbit like this, pre-fried with onions and coarsely chopped (in cubes) carrots until golden brown (first I put the meat, then onions, then carrots, onions until slightly golden, carrots until yellow), then I set them to languish, for minutes forty-forty-five, it seems, no more. Was gentle. I pre-soak the rabbit in ice water with the juice of one lemon (I just squeeze it with my hand).

[Ninelle]

Ninelle, Ning, and whose muscle was it?))
This is the first time I hear about this))

[Ninelle]

Ninelle, Ning, and whose muscle was it?))
This is the first time I hear about this))

Girl, you're scaring me ... Beef is on sale in the Metro, it says so! The very first time I saw it there It was just with a beef leg, I think it’s not.

The eye round is the round muscle that is part of the leg of the beef carcass. Its distinctive feature is its elongated round shape and rather large size, as well as the absence of adipose tissue inclusions. Because of these features, the eye muscle is highly prized in cooking, it is used to cook steaks, rump steaks, etc. (c) google

So, how from the leg, when the eye ???))
Well I understood everything now !!

I just enter into the search engine "eye ...
And Google immediately offers me options "+ muscle gtvyazhy what is this"
I think it's understandable, Masha ran to google the muscle ...

So, how from the leg, when the eye ???))
Well I understood everything now !!

Well, Duc, Mash, at their bourgeois cows, you can see the eyes in that very place .. Forgive God ...

[Ninelle]

Ninelle, tomorrow I will try the meat again, I'm afraid that my pressure cooker is not a pressure cooker ..
The vegetables are excellent, the meat is no good, so she closed all the valves, I myself let her equalize the pressure, this is another 15 minutes and the result is zilch))
I usually carve rabbits in Italian herbs and tomatoes with olives for a long time and tediously, I will refrain from the pressure cooker .. a quick rubber is not our choice ..

[Foam]

Foam, the girls cooked the rabbit and turned out to be soft and tasty)

Braised rabbit with "Rubin" rice garnish (Steba DD1 pressure cooker) (notglass)

[Ninelle]

Ninelle, tomorrow I will try the meat again, I'm afraid that my pressure cooker is not a pressure cooker ..
The vegetables are excellent, the meat is no good, so she closed all the valves, I myself let her equalize the pressure, this is another 15 minutes and the result is zilch))
I usually carve rabbits in Italian herbs and tomatoes with olives for a long time and tediously, I will refrain from the pressure cooker .. a quick rubber is not our choice ..

Try to experiment with pressure. Do you have Shteba? The first time I hear that the meat in it is bad ... I somehow made pilaf with Indian, not the best meat for pilaf, but it turned out so cool! I wore it to work, no one believed it was a turkey.

Rabbit legs stewed with quince (Steba DD1 ECO and Contact Grill (waffle iron) Steba PG 4.4) (Mar_k)

And where I looked when I cooked a rabbit for the first time in Štebik ... I suffered, but experimented .. I did it with cream, and with water .. I never added flour, though.

I have questions)) can anyone answer, was today on the market bought a "test piece" of rubber but beautiful beef - leg muscles, fried onions, carrots, two glasses of water - meat mode for 30 minutes. Pressure 0.7


In principle, I expected that the weary leg of the ladybug would not turn into a wonderful soft mass, but I expected that it would begin to fall apart into fibers. Yes, edible meat, good for a sandwich, but not that ..
At what time does meat in a pressure cooker become soft and fall apart into trash? will move away from the bones? Many people write meat can be eaten with lips)) I believe that meat in 30 minutes can only be eaten with teeth. I don't believe in ossobuco in 40 minutes and in jellied meat in an hour))

The second question, I did not find an answer, what gives a pressure of 0.3 on the meat mode? Maybe less pressure but longer cooking will affect meat differently?

I bought a rabbit, now I'm afraid to cook and spoil it with a pressure cooker (no one needs an elastic rabbit), I want the result - the meat separates from the bones, apparently only cast iron with a lid in the oven can give this for an hour and a half ..
Although, on the Internet I watched a couple of videos from foreigners, there are not electric pressure cookers, but pots on the stove, where the meat is boiled into trash.

Jellied meat in an hour ... her ... you do the right thing that you don't believe, all this garbage. Real time, as a rule, 3-4 hours, all gelling properties are revealed there. Eat meat with your lips ... well, set it for 40-60 minutes and let the pressure drop by itself, there will be soft meat. Rabbit ... 40-50 well, 60 minutes, as if in the trash ... pre-marinate everything. Without marinade, meat according to the recipe of the last century, but the same for at least 40 minutes.
Ossobuco is real in 40 minutes ... the quality of the meat plays an important role.
Do not tune in to negativity, the speed is great !!!! Believe me, I do not advertise where I scold, but honestly, if you get the essence, then you will have anyFFFF for a long time.
0.3 for Meat, you definitely don't need it .... well, it's not enough.

Girls, and now I have an educational program ... Ossobuko, who is this?

[Ninelle]

Ninelle, this meat is round in shape, in the middle the bone is round and like a steak 8 cm thick

[Masinen]

Masinen, in 18 minutes there just the meat will become white. And so that the meat is separated from the joint, I think the cooking will jump in an hour ..
The result is interesting as in a slow cooker, here the girl was cooking, the photo shows the meat falls off the bones, it took her 4 hours
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=117477.0
So it will take us 1 hour 20 minutes. Which is comparable to cast iron, if you divide the time by three from the usual recipes.

[Foam]

Foam, I didn't cook a rabbit, so I can't say)

[Ninelle]

Ninelle, ossobuco is beef shanks cut with a circular saw, part of the leg above the hoof, below the knee)) are extinguished for a very long time, since there are solid vein muscles. Stew in vegetables, herbs and wine, after frying on both sides until a good crust.

[Ninelle]

Ninelle, this meat is round in shape, in the middle the bone is round and like a steak 8 cm thick

Ahh, so I did the same thing on an ordinary "Meat", only I did not release the pressure, so it stood for four hours on heating ... not in the trash. And the broth was awesome, by the way.

Do not tune in to negativity, the speed is great !!!! Believe me, I do not advertise where I scold, but honestly, if you get the essence, then you will have anyFFFF for a long time.
0.3 for Meat, you definitely don't need it .... well, it is not enough 0.3 for meat, for baking it is

Thank God I did not buy the second model for a high price, from the classroom only porridge in the morning while you take a shower and vegetables, well, maybe transparent broths, but I'm a meat eater and it's a tragedy that meat is cooked as much as in cast iron, but in cast iron it tastes better .. if in trash, but if not in the trash sous vid tastes better.

Thank God I did not buy the second model for a high price, from the classroom only porridge in the morning while you take a shower and vegetables, well, maybe transparent broths, but I'm a meat eater and it's a tragedy that meat is cooked as much as in cast iron, but in cast iron it tastes better .. if in trash, but if not in the trash sous vid tastes better.

And everything is cool to me. I have two shtebs, but only 7 or 8 speed skins and I'm happy like an elephant ... and you have meat and porridge for you.
Unfortunately, I have no cast iron at home .. no stove. In a slow dish in ceramics, everything is delicious, but this is a slightly different calico.

[Ninelle]

Ninelle, Nin, in the Metro is sold and written by Ossobuko))

[Foam]

Foam, and you try to get close to the meat from the other side. Start with small portions and small chunks. And write down at first how you did it and what came of it. I rarely cook meat in Shteb, but I am never an indicator - I love the stove and frying pans.) And nevertheless, sometimes for a change I use a pressure cooker - when the meat is not of the highest grade or I want another taste and aroma.