Fenya
dav230, Alyona, tell me how! I still have half of the carcass (breast with neck) in the freezer.
dav230
Fenya, I don't know, never did. It just came to mind.
Lerele
Fenya, chop into pieces, salt, pepper and for soup, well, once solid, then for an hour and a half. Do not pour water.
The first time I heard about such a stew of chicken or turkeys was long ago, when I did not have an electric pressure cooker, I did it in a regular, cooked dish, albeit with bones, it turned out well.
Fenya
I realized. Thank you dav230 and Lerele, you must try to make stew.
Lucien
Girls, cooked porridge today - 5 cereals. Made 1: 3 (2 mult. Cereals + 4 milk + 2 water). The porridge is delicious, like stewed (I would be even thinner). The time turned out to be 40 minutes. Cooked 0.7b; 7min.
- 13 minutes pressure was gained and the valve came out, 7 minutes cooking, the valve opened after 20 minutes,
beginning from 111 degrees and up to 91 degrees. (it turns out that the discharge is one degree per minute).
Is everything correct for me, not much time? True milk from the fridge. Thank you.
Jenealis
and how much do you need to cook potatoes not peeled for steam? in the recipe book 25 minutes is not too much?
Bijou
Evgeniya, I once practiced 10 before, but I never open it right away.)) And in the last times, yes, I put 20 - either this variety, or tension, or large potatoes. But after the usual way, the fork crunched. ((
dav230
Well, today I steamed salmon (in a steam basket) on the Fish program under a pressure of 0.7. Time 7 min. I waited for the pressure to bleed off. The fish cooked perfectly. So the pair is missing. Why, then, about 2x2 cubes of potatoes, in a steam basket on the Vegetables under pressure program, in 10 minutes. not cooked, I don't understand ...
Playful
And my favorite saucepan seems to be starting to lose ground. Over the past 2 months, the lid has been blown up 3 times at the accumulated pressure and the porridge escaped through the slots in the lid. We don't cook porridge there anymore. I can't understand what this is connected with ...
And the last few times, when cooking on languor, a thermal soda began to vomit. The relay starts to click and the temperature changes sharply by 6-7 degrees, then it drops back and this can go on for a long time. Today, after another such clicking, I turned it off, because the screen began to blink. When you turn on the other mode, the relay immediately starts clicking back and forth. Now it seems that Shteba has stood, cooled down and everything turns on normally. But I don't even know how to prepare tomorrow, there are a lot of plans, the hololnik is empty. And it's a shame to stay on NG without an assistant ... I understand that if there is no service center here, then there is no point in giving it to an ordinary one, there are no spare parts anyway ...
Masinen
Oksana, spare parts are at the off service center.
dav230
Tell me, do you cook beets in Shteba? Loses color? I steamed it (under pressure) and vegetables in water on the program, waited for the pressure to bleed off, it loses color all the time
wild.rose
Please tell me where in Ukraine you can buy Steba DD2 basic and an additional bowl.
Roza_Irina
Tanya, here is this multicooker 🔗
I also took different cups from them. You need to call or email and ask.
wild.rose
Thank you so much. Did you take a normal store there?
Oksanna
[quote author = dav230
... do you cook beets in Shteba? Loses color? I steamed it (under pressure) and vegetables in water on the program, waited for the pressure to bleed off, it loses color all the time
[/ quote]

And I cook beets in the microwave. Does not lose color. In a disposable bag. Not peeled. Power 450, tie the bag and pierce it under the knot. 10-15 minutes and it's ready. I check readiness with a toothpick right through the bag.And take it out carefully - the air is hot inside. I chill it on the balcony, and then I take it out

Sorry if off-topic)))
Roza_Irina
Quote: wild.rose

Thank you so much. Did you take a normal store there?
I took two heads there and March. And 5 pieces of bowls. It's okay.
Larssevsk
Quote: Oxanna

Quote: dav230
... do you cook beets in Shteba? Loses color? [/ quote


Oksana, in a steamed basket on vegetables mode with a closed valve. Doesn't lose anything
dav230
Oksanna, we don't have a microwave. I'm interested in exactly about Shteba. And now, a strange thing, it seemed to me that she had lost color, but she lay down and became burgundy ...
musya
dear users of Shteba!
came to cry and ask for advice (or a message where to read about the problem). My Hat is 2 years old, fries norms, cooks norms, BUT already several times I made ham at 70 degrees Heated, and at 82 degrees Simmering (before that, everything was fine at these temperatures), and as a result, broth swelling, a piece of dry meat and disappointment ... Overheating I cannot say for sure how much, the display reflects the temperature normal for this mode, there is no thermometer on the farm.
please tell me, is it being treated? or do you need to think about the "second child"? (buy a new Shteba)
Angel Tim
Lucien, Lyudmila! And the girls with the staff! Please help me make a choice! I want to buy 6 liters.
Is it possible to set the temperature in it 36-38C? Not 40, but 36 or 38?
And is it possible to set a temperature of 120C under pressure in it?
Thank you!
Masinen
Angelina, can be set from 30 g in 1 g increments.
Masinen
musya, Larissa, we need to measure the temperature in the bowl.

Juice can be released for other reasons as well. The meat is inflated, the temperature during mixing has risen above normal.

Overheating has nothing to do with it, it may not be. The raw materials may not be of very good quality.
Buy a thermometer and measure the temperature in the bowl.
Angel Tim
Maria, thanks for the answer! Just specify, please, can 120C be supplied under pressure? Or only with an open valve?
I am looking for a new assistant. I want to ferment sour cream, for this we need t 37. And to make stew in cans, but for it 120 under pressure is required.
Masinen
Angelina, it is possible with and without pressure.
Close the valve and it will be for you for the stew under pressure.
Bijou
Quote: Angel. Tim
Just specify, please, can 120C be supplied under pressure? Or only with an open valve?
No, of course!)) 120 degrees is a fig atmosphere, and here there is no one, only 0.7 maximum.
Angel Tim
They write that in the second headquarters, the temperature can be adjusted to 150C. It turns out that only without a closed valve?
Bijou
Angel. Tim, well, you can think for yourself.))
The heating temperature of all water-containing products is limited by the boiling point of water. Do you agree with this? It is impossible Heat water under normal conditions above a hundred (at atmospheric pressure and at sea level).

Well, to make this possible for the product, there are two ways - either to dry it, so that moisture stops cooling it during evaporation, or to heat it in a closed space to a predetermined boiling point of water under pressure. So the boiling point of water of 120 degrees is achieved by a pressure of 2 atmospheres and nothing else.
Angel Tim
Lena, explained everything clearly! So, it's not my destiny to make stew in cans.
Masinen
Angelina, our girls constantly make stew and vegetables in jars.

Angel Tim
Maria, and you had a stew experience? At the headquarters? And, I see, they explained above)) In general, I want Santa Claus to bring a bag with a staff!)))
Masinen
Angelina, read this topic or the second topic about Shteba, they described the experience with stewed meat and closed cans and all that)

I do not cook canned food, unfortunately, I cannot share my experience.

Or type in the search for Stew in Shtebe.
Bijou
Angel. Tim, here the whole forum makes stew even at much lower temperatures than Shteba is capable of giving out. And ham and other meat under anaerobic conditions are generally cooked without boiling, not like at 120.)) And the stew is stored for a long time, and everyone is still alive.
Which once again, IMHO, proves that rumors of widespread botulism are greatly exaggerated.))

And if you are so concerned about the correct preparation according to GOST, then there is only one way - to buy an autoclave. That does not negate the pleasure of owning a Steba, this is a really cool multivac.
musya
Maria,thanks for the answer!
Angel Tim
Lena, yes, I put the stew in my old redmont now. First time, on trial. There, of course, not 120. I will keep it in the refrigerator. I think about this botulism anyway. Thanks for answers!
Masinen
Angelina, so buy an autoclave to be calm))
If this moment worried me so much, then I would buy it to calm my soul, especially since you cook the stew all the time)
Anna1957
Quote: Bijou
And ham and other meat in anaerobic conditions are generally cooked without boiling.
How is it in anaerobic ??? The ham is not rolled up.
Bijou
Quote: Anna1957
The ham is not rolled up.
Yes? Well, nevertheless, the meat under sous-vide in a vacuum apparatus is sometimes "rolled"?)) I met somewhere that someone had packed the ham in the same way. Into an oxygen-free (anaerobic) space.
Masinen
Bijou, Helen, they roll up the ham, if they make it in white-sided, and if they do it in teskome and biovin, then they don't pack it)))

And so, yes, suvid is an airless space))
Anna1957
Quote: Bijou

Yes? Well, nevertheless, the meat under sous-vide in a vacuum apparatus is sometimes "rolled"?)) I met somewhere that someone had packed the ham in the same way. Into an oxygen-free (anaerobic) space.
But this "rolling" is very short-term, at the time of preparation. And the stew is supposed to be stored for a long time under anaerobic conditions.
Masinen
Happy New Year !!
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
mamusi
Masinen, Masha, thanks for the congratulations! Happy New Year to you too! Thank you for the help you provided to me last year, for your attention and responsiveness!
And also I congratulate all girls and boys - Shtebianok and Shtebianchik Happy New Year! Happiness, joy, prosperity to the family, prosperity and health !!!
Masinen
Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco
vernisag
Girls, and the biscuit in the cot, it's better to bake in porridge, right?
julia_bb
Ira, if there is no program "Vexation" then on Kasha, yes.
And if there is languor, but I bake for 150 grams
vernisag
There is languor, but only up to 88 ° So I will bake in porridge. Thank you Yulia
Seven-year plan
Irin! On porridge with a pressure of 0.3 - a wonderful biscuit comes out !!!!
vernisag
Thank you, Svetul. I kind of baked for a long time, as soon as I bought the head, I don't even remember how and what.
I pulled out my staff, shoveling the dust off it with a shovel, boiled condensed milk from Galinka, I'll go bake a biscuit and hide it again.
Seven-year plan
Irin! ... have you completely switched to Filka? Abandoned Shteba?
vernisag
Yes, no, I mostly cook in a cuckoo, little ones like that, in the wings. And I get the staff only on special occasions, if you need to cook under high pressure or when other mulks are busy. There is no place in the kitchen to keep so many multicooker on the table at once
vernisag
Baked, on porridge 1h30min, so long, she's still trying to gain pressure
The lush biscuit turned out of course, vanilla baked on boiling water. Daughter demanded a cake, made her a cake. The cream is true, once again I did not succeed and I have no attachments for the cream.

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