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

In general, it is not recommended to climb into yogurt when cooking with anything, since you can bring in harmful bacteria and multiply them there at a favorable temperature, along with useful ones.

Cool !! And now in more detail for the inexperienced

Nothing special. I fried the carrots and onions for about three minutes, then put the beets and fried further and put the meat and everything until the end of the frying, set the time for 15 minutes.
Salted, poured boiling water and a pressure of 0.7 for 15 minutes on the soup. Like a mustache) while waiting for her friends from football, he stood on the heating for an hour or an hour and a half.
Yes, I cooked a whole pot and no more borscht !!!!

I don't add lemon juice, try adding and see how it goes. I need to do it with sourness too)

I discovered green peas for myself. Like this ... I had never bought something before, but then I caught my eye and decided to try it. I liked it so much now I will do it.

I discovered green peas for myself. Like this ... I had never bought something before, but then I caught my eye and decided to try it. I liked it so much now I will do it.

Ol and how much did you cook it? Soaked?

No, I didn't. I put it on Soup for only 12 minutes. And I didn't see him in the soup. It cooks very, very quickly, it is necessary to reduce the time. It tastes as sweet as green peas.

I don't add lemon juice, try adding it and see how it goes. I need to do it with sourness too)

Maria, I cook only lean borsch with sourness. With meat, borscht tastes slightly different. We love no meat more. But if you want "more satisfying", then you can go to the borscht - a tiny piece of lard from the freezer on the Borodino bread (and rub the crust with garlic too!)

Today I made rice and fish together. Fried onions + carrots, then added spices + salt and washed parboiled long rice and stewed it slightly. Then water poured cold! program "Porridge" pressure 70, time 15 min. The pressure was gaining no more than 10 minutes. As a result, the rice cooked very well, soft but crumbly. In principle, the time can be 10 minutes.

I forgot about borscht ... Don't throw your slippers at me, please! 🔗 But I add not only "sourness", but also "sweetmeat", that is, a piece of sugar!

I forgot about borscht ... Don't throw your slippers at me, please! -943948167.html] But I add not only "sourness", but also "sweetmeat", that is, a piece of sugar!

Yes, but I generally (also do not throw a slipper) put a little sugar in almost all salty dishes and a little salt in many sweets. For example, even in sweet milk porridge. I like the sweet taste to have a light salty "bottom", and the salty - "sweet".

Today I cooked millet porridge with pumpkin. It turned out, you lick your fingers. In other MV and SV, this did not work out.

Olya porridge lovely sight)
I just cooked brown rice. It turned out great. Time set 10 minutes Kasha mode
Just super express !!
Here is such a delicious lunch
Sous vide turkey fillet and pressure cooker rice)

Frittata with zucchini

Olya, give me a recipe !!!
About the temperature and yogurt.
If I got real kefir, then this means only one thing that the pressure cooker keeps the temperature correctly.
This is my conclusion !!!!

Ol! And tell the people how she did it. Recipe to lay out yummy. Forgot?

No, I didn’t forget, I thought that everything was very simple, but if it was necessary, then I prepared the recipe. I invite https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299689.0

PS Do not cut the zucchini or zucchini finely, so that there is no excess moisture.

Today I cooked millet porridge with pumpkin. It turned out, you will lick your fingers. In other MV and SV, this did not work out.

Olya, is the recipe for this porridge also possible?

Olya, is the recipe for this porridge also possible?

Helen, catch https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=299694.0

Hello everybody! My Shteba in the village behaved perfectly. She stewed turkey with potatoes and made a beef stew.

The conversation is just ABOUT WHAT! Because newbies come to this topic who will be simply shocked by how complicated everything is described here. In fact, everything is simple. Pour boiling water over only jars, lids and a mixing spoon. And the jars filled with milk, cover with lids and that's it! Nobody will fly there! Ordinary housewives do not need any super-accurate measurements. But ... since the conversation is about nothing ... I don't see any point in continuing it.

I agree completely. I see no reason to continue the topic.
The discussion just started with the fact that people expressed their concern that the Cube was working incorrectly, showing a "jumping" temperature in the manufacture of lactic acid products. And you are frightened by the fact that harmful bacteria are brought in from the thermometer. So I tried to reassure you that if you don't believe the accuracy of the Cube's work, then to calm down, take an electronic thermometer, dip it into the yogurt itself and it will show you not a jumping but a fairly stable SET (not higher) temperature. And all the anxiety will disappear not from someone's words, but by personal verification. So my conclusion is this:

1. There is no need to worry about the incorrect operation of the Cube in the HEAT mode. It works and keeps the temperature well (unlike my "specialized" yogurt maker Moulinex, where to reduce the cooking temperature from 43-48 * I had to cut T-absorbent pads on the bottom).
2. The jumping T on the scoreboard shows the T of the BOWL (bottom) and not the product itself. The product itself heats up to T as you set. The device does not work constantly, but in on-off mode, therefore, when heated, the bowl (the bottom near the temperature sensor) heats up, and then slowly gives off heat.
3. If you are still worried, take a thermometer to calm you down and check the temperature of the yogurt itself - everything will be fine. When measuring only, do not lower the tip of the thermometer to the very bottom of the bowl (if measuring water)
4. Lactic acid products cook well.
And when preparing yoghurt, manufacturers do not recommend closing the jars with the original product with a lid. But this is a separate topic.

[Temperature test for STEBA pressure cooker DD1]

Temperature test for STEBA pressure cooker DD1
Teflon bowl, 1.8 liters of cold water from the tap.
Time 1 hour set temperature 40 g for yogurt
I turned on the pressure cooker on the 29 g display, and the heating started. As soon as the temperature went over 40 grams and reached 47, the relay clicked and switched off. The temperature began to drop.
57min- 39g (relle turned on)
55-43 gr (relle off)
53 min-42 g
52min - 40g
I opened the lid to measure the temperature of the water and immediately fell on the display to 39
Water temperature 39 g
51 min-39 on relle
50 min-40gr
49 minutes - 43 gr
As soon as you open the lid, the heating turns on, therefore, when preparing yoghurt, the lid cannot be opened until the end of the process. Otherwise, the pressure cooker will cool down and turn on heating to reach 40 grams inside.
47- 42 gr
46 minutes - 40gr
Water temperature 40 g
44 min-39 gr on relle heating started
42 min-44 g
40 min-42 g
38 min-40 g
Up to 31 minutes - 40 g temperature on the display
30 minutes heating turned on - 43 gr
29-28 minutes - 44 g
Inside the water temperature is 41 g
27 min-43 g
26 min-42 g
24 min-42gr
Water temperature 41 g
22 min-40 g
Starting from 22 minutes until the end, the temperature on the display is 40 g
When the pressure cooker turned off, I measured the temperature of the water in the bowl, it corresponded to the temperature value on the display and was 40 g
Conclusion: there are no deviations !!! The pressure cooker keeps the temperature exactly in the degree !!!!!

Masha. So I tried to say about it - the device is normal, it works better than my "specialized" device, but if you don't take my word for it, then measure it yourself.

Igor, I completely agree with you)
Nothing scary if you measure the temperature of the yogurt at the end and at the same time squeeze the temperature probe with boiling water. This is how testing is done. How else can you understand that the temperature of the finished product corresponds to the declared one ??? Yes, no way, until you measure it)
At the request of the workers, I sat and wrote down the readings for an hour and measured the temperature of the water in the bowl !!!
So that there are no more unnecessary questions.

Dear moderators, please make a link to this test in the first post !!!!! Beg!!!

Thank you, Masha, for your understanding. The truth is born in a dispute, but it dragged on. I am finishing on this topic.
In general, you are well done, well, and the endurance for the production of T measurements was enough for me to test for 15-20 minutes. But now everyone is calm about the quality of the Cube and the lactic acid products themselves.

Igor, thank you) well, it was necessary to do it for everyone's peace of mind)
Even before that I knew that I was exactly keeping the temperature, maybe I was making kfir. Turned on for 10 hours and watched. By the way, I wrote that 30 minutes is not enough to draw a conclusion, because it brings the contents of the bowl to the set temperature and then the temperature that you set is constantly on on the display)

I think that if the display shows the temperature of the heating element, and not the temperature inside the tank, then this should have been indicated in the Instructions. Therefore, for Me, as a beginner of this technique, it was unexpected to see the wrong temperature! Maria, thanks for the test! Now the soul is even more calm!

I think that if the display shows the temperature of the heating element, and not the temperature inside the tank, then this should have been indicated in the Instructions. Therefore, for Me, as a beginner of this technique, it was unexpected to see the wrong temperature! Maria, thanks for the test! Now the soul is even more calm!

Masha is great, she was not too lazy to make a whole study for everyone's peace.
To reduce the number of misunderstandings about the work of the Cube, I will explain a little again. : the temperature of the display does not even show the heating element (if you remove the bowl that removes heat, it can be over 200 *), but the temperature on the temperature sensor (this is such a round pimp on the bottom inside the device itself). It is spring-loaded for better contact with the pan, but it can sometimes "stick" in the lower position and incorrectly show the T itself and therefore introduce a malfunction into the program. Therefore, before cooking, you can glance in and look at the position of the pimp - it should protrude slightly.

With all measurements, I managed to bake today all Moroccan Batbuta cakes
According to this recipe
Batboots



6 minutes on each side. I set the Roasting mode for 12 minutes and turned over after 6 minutes

Oh, Len, I have only measurements since early morning !!!!
Yes, especially for you. Heat the milk to 38 grams, and then gently whisk the yogurt into it. And turn on 40 grams on the head))
Good luck to you)))

Better not. First, it is better to sterilize the milk, then let it cool down to 38-40 degrees, then add the starter culture and wait for the yogurt. In this case, we will get a full cycle of a pure product.

Interestingly, if you first sterilize the milk and immediately set the heating to 40 degrees, will the heating element turn on, say in an hour, if the milk temperature is above 40 degrees?
In theory, it should not, and so on. at the moment when the milk cools down to 40 degrees, and we add the leaven, then we exclude the initial more significant fluctuations in the temperature of Shteba.
What do you think?

Interestingly, if you first sterilize the milk and immediately set the heating to 40 degrees, will the heating element turn on, say an hour later, if the milk temperature is above 40 degrees?
In theory, it should not, and so on. at the moment when the milk cools down to 40 degrees, and we add the leaven, then we exclude the initial more significant fluctuations in the temperature of Shteba.
What do you think?

no, it will not turn on until T falls below 40 *. And then it will start on-off to maintain 40 * (if there is little water or it is warm or without it).
If there is also water up to the neck of the cans (cold), then confusion may ensue - the water will cool the bowl below 40 * - the heating will turn on first, probably, and on the other side, the yogurt itself will first warm up the water. It is then that temporary overheating may occur.
Approximately the same thing happens at the end of work under pressure - the program automatically switches to heating mode, but the heating itself does not work until T drops to T preset - 70 *. Why such difficulties?
Masha cited the data of her hourly experience - despite the fact that T on the temperature sensor jumps, T of the product itself remains uniform (at first, of course, it grows, but not up to critical T). And the initial jumps are large - again, this only concerns the heating of the bowl itself, until T of the bowl, water and the yogurt itself are balanced. The yogurt itself is in the normal temperature "Corridor" + -. You can put it chilled - everything will be fine.

And today I have Pasta with meat (on the "Roast" meat, and then poured hot water with "Steam" for 5 minutes and after the temperature dropped to 100 - dropped the pressure and opened:


And also a dish Meatballs with Potatoes (First Roasting with the lid open, and then "Meat" 15 min)


I also made Vegetables for Vinaigrette. I packed a saucepan to the eyeballs. Beets 5 pcs (1 kg), 3 large carrots, potatoes are not small and on "Vegetables" 15 minutes + 600 mil of water - everything is perfectly cooked, not boiled. ) did not peel the vegetables beforehand.

And the vegetables, in the end, how much time did they cook, including heating and pressurization? And how big were the roots?

And the vegetables, in the end, how much time did they cook, including heating and pressurization? And what size were the roots?

Well, they were caught by surprise, I will not say exactly by the minutes - in general, no more than 30 minutes, that's for sure. (15 minutes program, equalization of pressure for about 5 minutes and released immediately + the set of pressure was not detected, but quickly.). Root vegetables in size: 5 beets, not small, but medium (1 kg in total); carrots 3 pieces are not very large; medium-sized potatoes (about 5 by 8 cm) 8 pieces.

What interests me most is how smart the Cube is, that is, how long it takes to operate. Straight the most, the most exciting question for me.

Zhen, well, what can I say, the pressure is gaining Pts quickly, at least compared to the brand 6060, and the time counts down only when the pressure builds up. Today I cooked potatoes in potato uniforms with a children's fist, cooked for 12 minutes, corn - 15 minutes.

Girls, good day everyone. I read the entire thread from and to. I really want such a saucepan, but there are none in Ukraine. I want to order from Germany, therefore, give a question, plz, measurements of the pan: top, bottom, height. I want to try to look for a spare tire with us. And another question, can someone undertake to send a spare to Kharkiv? Thank you all sooooo much for the work done on the study of the stem.

What interests me most is how smart the Cube is, that is, how long it takes to operate. Straight the most, the most exciting question for me.

If I fill a piece of meat at room t with cold water from the filter tap to the maximum, then the pressure of 0.7 is gained in 30 minutes. Well, if I steam the potatoes, pouring 150 ml of water, also cold, the same pressure is gained in 5 minutes, it locks quickly, sizzles for 10 seconds and the float jumps out.
If the meat is poured with boiling water, the pressure will build up faster, the meat will be tastier, the broth will be less saturated, and vice versa. I often cook meat for the meat itself, and not for the broth, so I pour it with boiling water. Then the pressure is gained in about 10 minutes. And for broth it is worth boiling at low pressure, it will be better and rich.

Girls, good day everyone. I read the entire thread from and to. I really want such a saucepan, but there are none in Ukraine. I want to order from Germany, therefore, give me a question, plz, measurements of the pan: top, bottom, height. I want to try to look for a spare tire with us. And another question, can someone undertake to send a spare to Kharkiv? Thank you all sooooo much for the work done on the study of the stem.

Although I have not been a girl for a long time, I will try to suggest.
The exact dimensions for a pressure cooker are more critical than for a multicooker, so of course it is better to take a "native" one. Home measurements are approximate, especially in compliance with the shape. The exact dimensions and compatibility of bowls from different manufacturers can be found on the website of the Tomsk company NEK (Sibo Var). I do not know if there is one for the Kubik, but what interested me, they sent.
I think that the shipment will cost you more to Ukraine than the cup itself. Maybe in a different way? If I need something from my neighbors in the country, I try to do it through my acquaintances, but the vacation time is over.

If the meat is poured with boiling water, the pressure will build up faster, the meat will be tastier, the broth will be less saturated, and vice versa. I often cook meat for the meat itself, and not for the broth, so I pour it with boiling water. Then the pressure is gained in about 10 minutes. And for broth it is worth boiling at low pressure, it will be better and rich.

And check and ask Masha - she has already bought and makes meat in Sous-vide STEBA SV1. In a vacuum and at a low T, it probably tastes better. I am saving up for another purchase for now and I am also looking at this device.

And today I again cooked Borsch, I got hooked on why no one can get red borsch in a pressure cooker when I did it.
So today it turned out))
Proof here is a photo)

Mash, can you tell us step by step the technology and recipe for borscht?

[how do i make borsch]

Liz, nothing complicated. eh
how do i make borsch
I took onions, carrots and 2 beets that are larger than average, but not very large.
I cut everything into cubes. The meat is not large in pieces, like it looks like big cubes.
Turned on Roasting 15 minutes.
After the signal, she poured oil and threw onions with carrots and fried for 3 minutes, then threw the meat and fried again for five minutes and then threw the beets and fried everything until the end of the program.
Cut the potatoes into cubes and place.
Then I poured salt and hot water from the kettle and closed the lid.
Put the soup for 15 minutes, pressure 0.7 (I wanted 0.3, but did not)
After the end of the program, he stood on the heating for about an hour.
And as a result, red borscht !!!

Mash, I would call it not borscht, but beetroot ... The point is not whether it is red or not, in general, there should still be cabbage, potatoes, tomato and all that. At the same time, I do not fry vegetables on borscht, let alone meat.
In general, according to my technology, to cook borscht in SV is a continuous hemorrhage

Oh, I forgot, I cut the potatoes into cubes too. But I didn't add tomatoes, and I don't really like cabbage in borscht.
And put the potatoes.
I'll put tomatoes next time too))

Liz, do not boil borscht in the SV, I bookmark the products in the reverse order - first fry, then put potatoes, cabbage on top, and only then pour hot water (if winter is broth) and soup for 20 minutes.

Borscht is good
And baked buns for Borsch in Shtebochka
Roasting 15 minutes and 10 minutes on the other side

Dough according to the recipe of Batbut

Girls, I need help. Here I am dull today. There is very little time, I cooked in a hurry. Classics - "hurry up - you make people laugh". It probably doesn't cook without liquid, right?
But the most important thing is that now I was cooking millet porridge with pumpkin. Nabutskala products almost at a stroke, and when it was finished, I hurried to let off steam. And .... never before have I seen milk geysers from the valve, but now I have. What to do now - is it really necessary to disassemble and clean it? But there will be no time for a couple of days. But what if you just try to rinse it in hot pursuit with running water? Without removing it directly, together with the lid? Or not worth it?

Just rinse everything from the outside and from the inside under running water.

Well, Lenochka, you're done. Even I - miss laziness did not dare to such experiments. You gave me an idea. I'll try to put buckwheat with water below, and put the chicken on top in a double boiler. I will report. I cooked similar dishes, only on top or fish or minced meat dishes.Everything worked out well. But I haven't tried the chicken yet.
As for the valve, I think it will be enough to wash the cover. Don't worry in advance.
And today it snowed

Thank you all for the congratulations on the snow. Returning to the "two-story" topic. Today downstairs there were chicken legs in sauce and, attention, dry mushrooms ground with a blender. This is the first time I've made chicken with mushrooms. It turned out to be a chicken in mushroom sauce. I did not even expect that such a yummy can be prepared in such a hurry. Potatoes were being prepared on the second floor.

Hello everyone. Another two-story topic for lazy busy hostesses (like me). Inspired by Lena's experiments, today I cooked rice over meat. I put the container with rice and water in the container on the stand and everything worked out. Here's the result:

And here is the full result of the evening searches: