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

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:

Larissa, brilliant! And I already dropped my paws, decided - that's it, it didn't work out. Now I will do duets

By the way, I easily solved this problem with the escaped milk (I wrote just above that the milk, when the pressure was forcibly released, went through the valve). On the advice of Masha, I washed everything with running water, and climbed wherever I got it with a long brush. The next day I was worried about the valve. I turned it on - I steamed a little at the beginning of cooking, apparently, the liquid was evaporated, which still remained in the lid, and that's it.

Yes, yesterday I cooked potatoes, I wanted to make mashed potatoes. Vegetables mode 10 minutes pressure 0.7. I covered the potatoes with water.
It turned out to be 10 minutes a lot, it boiled well, it turned out very tasty. I think you can put 7 minutes.

Yes, I also like how the potatoes turn out, I cook them often. Indeed, it turns out delicious. My last pressure cooker had a kindergarten flavor, and Shtebe tasted excellent. Masha, do you cut potatoes or cook them whole? I kiss. Probably, you can put it in less than 10 minutes, but I didn't experiment, I liked it anyway. Moreover, then it is so easy to knead it in mashed potatoes - it's just convenient for me for the baby)).
Somehow, if you cook in 7 minutes, report back, okay?

Flax, I cut it into two halves, maybe I wanted to make mashed potatoes.
I think 7 minutes will be the best))

Somehow, if you cook in 7 minutes, report back, okay?

Can I report back? I put an average value for 6 minutes, it turned out great! Next time I'll try it for 5 minutes.

And then! today we received a Cube for a friend - well, all 33 pleasures - and a warranty card, and two books with recipes, and an ideal Teflon bowl!

Can I report back? I put an average value for 6 minutes, it turned out great! Next time I'll try it for 5 minutes.

I make whole, without cutting, potatoes 140-160 g each, on a stand without a steam basket. Enough 7 minutes (and this is a type of potato that is deep-fried for 18 minutes, instead of the usual 12-14, that is, "long-roasted"). Home-cooked eats with pleasure - the taste after the pressure cooker is some kind of special, not like boiled, steam, or baked - a mixture of everything

I have a stem with a timer, an aluminum basket.

I boast. can't resist
I cooked "kulesh" today, this is my husband's family dish. He asks him regularly. Previously, I had to simmer it for 2-3 hours in a pressure cooker, but it still tasted like nothing to me ...
And here's the result. It turned out to be such a yummy yummy.

Today I cooked beef pilaf. Time set 15 minutes, it turned out to be a lot, the meat was boiled like stew, I don't like that. But most importantly, the rice turned out like porridge ((perhaps I added too much water. Next time I will put 10 minutes. cherry it turns out great.

What kind of rice did you take? I had brown one and in 15 minutes it did not turn into porridge, but was crumbly and the chicken meat did not turn into stew.
By the way, it turned out very tasty ala pilaf)

I had ordinary white round-grain rice, I always make from this, we don't like pilaf from long-grain rice. I have never tried to cook pilaf from brown)).

Well then, for a round, you need to set less time, otherwise it will be a mess. I cook rice from the round only)

Good day everyone! I just ordered Shteba without a timer in Yulmart, called to clarify the material of the steam basket, the manager turned off for a long time to find out and replied that there was no such information anywhere. Please help me figure it out, different steam baskets at Shteb with and without a timer ???

I bought my square in this store (jurmult), but not on the Internet! The store said that now everyone comes with a timer and a steel bowl! True, a book with recipes is such a funny brochure (but a good book with a non-stick bowl). And the steamer aluminum and steel stand!

Alexandra, the staff comes with only a steel bowl. And non-stick is bought separately or is a gift.

So I was surprised - not a word about steel, it was written only about non-stick. I think they just messed up.

Today I cooked beef pilaf. Time set 15 minutes, it turned out to be a lot, the meat boiled like stew, I don't like that. But most importantly, the rice turned out like a porridge (((perhaps I added too much water. Next time I will put 10 minutes. cherry it turns out great.

I remember the first time I overcooked scrambled eggs in a frying pan, and the first time after the wedding I didn't quite understand my wife. So why should I throw out the pans and divorce my wife? You have to try everything and understand the principle of the Cube and then he will cook everything on the machine. Try and ask the one who did it, they will prompt.
I know that because of the rice itself and the water quantity, a lot depends - the round one needs less time, and it itself is intended for soft cereals. Long is more suitable for "strong-firm" crumbly cereals. Brown takes longer to cook. And friability very strongly depends on the amount of water. Don't be so upset right away - a new device, a new approach. And the fact that how stew became - I don't know, it shouldn't have been that way.

No, guys, I think Margitte just wanted to say that she likes pilaf in the cartoon more and in some way I agree with her.
The fact is that I began my acquaintance with a device like a multicooker 10 years ago, having bought a Supra rice cooker (well, our close proximity to China and Japan affects this). Needless to say. that the rice in it turns out to be excellent. We very often travel to the Middle Kingdom and have been to Japan several times, where rice simply cannot be tastier, and always upon returning we want to get exactly this taste in cooking rice at home. In principle, the rice cooker prepares it in much the same way. As time went on, after 5 years I bought a pressure cooker LL and pushed the rice cooker onto the mezzanine, because Land Life eclipsed everything for us in the first place. And now, after 5 years, Steba's cube is already squirt in the kitchen, and everything seems to be superb, but the rice from the memories of that time haunts and for some reason it constantly seems that that rice was tastier, although the rice variety is unchanged, we buy only the Japanese variety ... And 3 days ago, the rice cooker returned from captivity as an experiment. And whether it is necessary to write that these 3 days we eat rice in all variations, because this is exactly the rice that remained in our memories and it turned out to be so easy to return it. So, there is no dispute about tastes, but in our family it is now cooked exclusively in a rice cooker, in a pressure cooker, alas, the taste is not the same.

Good morning girls!
I want to confirm that the HP site is ruinous for the budget)))
For three weeks, as I began to sit plump here, Shteba appeared in the house, a cartoon Redmond 02 and a fresh acquisition - a Bosch 5529 combine, which cuts into cubes.
At first I didn't want the combine, only a year ago I took mine to the trash (a worker yet, but there was no dacha yet))), I thought about a blender-cube cutter.As usual, for several days I was stormy between themes and manufacturers, in the end I ordered the same combine.

Now back to the topic :)
I baked another charlotte (I cut the apples into cubes and mixed them in the dough - they baked evenly, I liked it very much, small pieces throughout the dough make it very juicy).
This time she poured the dough into a preheated pan (it used to turn on a cold one, and the actual roasting-baking time was still longer), set it to 25 minutes. It was baked, the sides are gorgeous, the bottom was scorched anyway, on the verge of blackness.
During the week I baked honey cake 2 times - they burned even more, sugar and honey were also there ...

In general, I decided not to experiment anymore. I will buy a silicone mat, cut it to the diameter of the bottom, and bake with it. Since my claims are solely related to sticking at the bottom.

By the way, a round silicone mat is sold in Fisman and costs 150 rubles))
I want to buy it every time))
Okay, Bosch, and I want Kitchen Aid, a kitchen processor that cuts into cubes, but it costs ...

I want to confirm that the HP site is ruinous for the budget)))

Yeah. Steba and I seem to have calmed down about the multicooker (well, I have enough of her, I don't need anything else), but now sous-vid wants to, and Bosch Mumami got sick.

No, guys, I think Margitte just wanted to say that she likes pilaf in the cartoon more and in some way I agree with her.
The fact is that I began my acquaintance with a device like a multicooker 10 years ago, having bought a Supra rice cooker (well, our close proximity to China and Japan affects this). Needless to say. that the rice in it turns out to be excellent. We very often travel to the Middle Kingdom and have been to Japan several times, where rice simply cannot be tastier, and always upon returning we want to get exactly this taste in cooking rice at home. In principle, the rice cooker prepares it in much the same way. As time went on, after 5 years I bought a pressure cooker LL and pushed the rice cooker onto the mezzanine, because Land Life eclipsed everything for us in the first place. And now, after 5 years, Steba's cube is already squirt in the kitchen, and everything seems to be superb, but the rice from the memories of that time haunts and for some reason it constantly seems that that rice was tastier, although the rice variety is unchanged, we buy only the Japanese variety ... And 3 days ago, the rice cooker returned from captivity as an experiment. And whether it is necessary to write that these 3 days we eat rice in all variations, because this is exactly the rice that remained in our memories and it turned out to be so easy to return it. So, there is no dispute about tastes, but in our family it is now cooked exclusively in a rice cooker, in a pressure cooker, alas, the taste is not the same.

I agree - the more specialized the device, the better it cooks.
Once I went to a site about a novelty and, in general, a technique. There, a peasant who came from Japan posted a photo report about a trip to the store and explanations about the multicooker department. The overwhelming majority are RICE COOKERS, homemade rice grinders, millers, etc. Such a variety! Head spin. And most importantly, there are expensive Japanese firms about which we have never heard. All are sharpened for fig. There are only 20 Panasonic models. Of course they will cook more conveniently and better. And we need to adapt to our realities.

Now I cooked the beetroot soup at low pressure with the technology of laying the other way around: in general, as Masha described, only she did not fry the meat, since there was a bone. Soup mode, time 20 minutes, pressure 0.3 Result, or rather the color, although it stood on heating for about half an hour. Beets are already white

Thank you!
I follow the topic, I remember about scratches and abrasions, I just somehow didn't think that the non-stick bowl was made of aluminum.
Eh, how can you endure until tomorrow?

Yes, yes, we must take the cup !!

Now I cooked the beetroot soup at low pressure with the technology of laying the other way around: in general, as Masha described, only she did not fry the meat, since there was a bone. Soup mode, time 20 minutes, pressure 0.3 Result, or rather the color, although it stood on heating for about half an hour. Beets are already white

Oksan, I don’t know why you do it this way? I cooked 15 minutes on high and an hour on heat.
And most importantly, the more it costs on heating, the darker the color becomes !!! Honestly!!!
It seems to me that the beets are such, they give off the color from themselves.

[masinen]

masinen Man, well, something like that. I already wrote that this is not my first pressure cooker, on the other hand, in 5 years, too, not a single beautiful beetroot cooker has turned out with a bookmark on the contrary, only if you cook it like in a saucepan with frying at the end. Well, yes, okay, let's cook the old fashioned way

Beets and will be capricious. For a good and rich borscht color, beets are stewed separately in a pan (pre-boiled until almost cooked) and added to the borscht at the very end of cooking, let it boil and turn off. If you boil a little, the beets are already kirdyk and the taste will be evaporated, even in a pressure cooker, even in a slow cooker, even in a cartoon. Anywhere.

Beets and will be capricious. For a good and rich borscht color, beets are stewed separately in a pan (pre-boiled until almost cooked) and added to the borscht at the very end of cooking, let it boil and turn off. If you boil a little, the beets are already kirdyk and the taste will be evaporated, even in a pressure cooker, even in a slow cooker, even in a cartoon. Anywhere.

No matter how much borscht I cooked, it never came out with a rich burgundy color in Stebe. Now I cook beets in the microwave, put in a bag, sprinkled with lemon. When the borsch is ready and the pressure drops, I open it, add the grated beets and simmer. The color and taste are wonderful and won't get lost. In the microwave, advice, it seems, is Tanyulia or Elenka, well, someone from Tanyulia's website ...

[spring]

spring,
Flax, but you can learn more about the beets in the microwave - rub, don't rub, time and power I also don't have very good color, however, in another pressure cooker And the "languor" mode is akin to "stewing", though, probably, with a lower temperature? Do you need to put on this mode for a long time?

Oh! Already this BORSCH! -903765255.html] I got such a bodoo ... I love without meat and with cabbage (rather beetroot-438801063.html]). The color also depends on the beets. This time there was a top hat. I added separately browned onions + carrots + beets + lim. acid + sugar + tomato. pasta (1 spoon) in water with a light broth. cabbage. Then languishing or heating.

[spring]

spring,
Flax, but you can learn more about the beets in the microwave - rub, don't rub, time and power I also don't have very good color, however, in another pressure cooker And the "languor" mode is akin to "stewing", though, probably, with a lower temperature? Do you need to put on this mode for a long time?

"--- take two beets (for example), peel one, rinse thoroughly before that, cut the beets into cubes or strips and stew with other vegetables, pour the skins of this beet with water and for a while + lemon juice in a microwave for decoction (it is bright ... ruby), bake the second beetroot in foil in a multi-steamed or in the oven, whole and with the skin.When your borsch is cooked, you add baked beets cut into cubes or strips, but without the skin, of course, and then pour it That broth from the microwave, you can't boil borscht anymore, if you only hold it on the heat.
I also often add a few cherries to borscht, but there is always freezing. "----This was written by Tanyulya, from the site "cooking at home with friends", so it seems. I simplified it, just peeled the beets, sprinkled it with lemon, into the bag and into the microwave for a few minutes, I have an old micrometer, power max., 800. Then she rubbed it and released the pressure in the mult, put the grated and languished, there the default is 82 g.
Reply

Once again about the burgundy color of borscht, advice may come in handy, I have been using it for a long time, advice from some old culinary newspaper, I cook borscht like this on the stove and in a pressure cooker - I put peeled beets in a saucepan with meat or bone, the "soup" program -10min , then I take out the beets, put potatoes, cabbage, fry from onions and carrots, salt, sugar to taste, 2 minutes on the "soup" program, rub the beets on a grater, put them in borscht along with greens, 30 minutes on heating, burgundy borscht !! ! And thanks to everyone for the advice, recipes, and who just bought Stebu or who is just going to, read all the pages, very useful.I bought the first Shteba for my sister, she went to Murmansk, they cooked porridge like porridge, nothing special, and when when she ordered Shteba for herself, the dark became bigger, I read all the tips and recipes, just super-super porridge turned out, delicious !!!

Dear participants in the topic, do you know that our Shtebochka knows how to cook wonderful curd !!!!
I cooked it last night and it dripped overnight and that's what happened

Recipe Cottage cheese

Dear participants in the topic, do you know that our Shtebochka knows how to cook wonderful curd !!!!
I cooked it last night and it dripped overnight and that's what happened

Recipe Cottage cheese

The curd is delicious! And what a way out!
And yesterday I made mazzarella with the help of Shtebochka! Delicious!!!!

Marine, came out 420 gr. from 2 liters of kefir.

Dear participants in the topic, do you know that our Shtebochka knows how to cook wonderful curd !!!!
I cooked it last night and it dripped overnight and that's what happened

Recipe Cottage cheese

Masha, and I - oh - looked at the recipe for cottage cheese in the book, and thought - why is there a cartoon at all? I do cottage cheese like this: I bring slightly sour milk to a boil, put it in a colander, and that's it. The only thing is that my output is much less successful. This is why - because I am on milk, but should I be on kefir?
Or is it necessary to cook it without boiling? And then I do it on a whim, without science. Once the milk curdled while boiling - I looked, but it's cottage cheese, and off it ...

Once again I was convinced how Shteba and mushrooms are friends. I have a whole huge package of them, so I'm playing around. Cooked pork in sour cream-mushroom sauce, that's something. It melts in the mouth, the smell is incomparable.



The first time I posted the recipe. Do not judge strictly

Girls, tell me how much to cook pilaf in Shteba from a mixture of rice (brown, red and wild)?

Oh, Larissa, how delicious and beautiful !!! I also made pork in this sauce, I like it very much

Sestraaaaaaaaa. And I really thought I was alone in the fall for the mushrooms.
And on the float I myself am a full kettle. Everything is porridge, but porridge turns out (rice with meat)

Masha, and I - oh - looked at the recipe for cottage cheese in the book, and thought - why is there a cartoon at all? I do cottage cheese like this: I bring slightly sour milk to a boil, put it in a colander, and that's it. The only thing is that my output is much less successful. This is why - because I am on milk, but should I be on kefir?
Or is it necessary to cook it without boiling? And then I do it on a whim, without science. Once the milk curdled while boiling - I looked, but it's cottage cheese, and off it ...

If you allow me, I will answer! If kefir (with sour milk, for example, I collected all fermented milk products and sometimes fermented baked milk), do not bring to a boil and cook at a low temperature (70-80) grams, then the curd turns out to be softer and softer. And so that more comes out (or if it's just fresh milk), calcium is also added (pharmacy in ampoules).

Sestraaaaaaaaa. And I really thought I was alone in the fall for the mushrooms.

And do not hope, Larisa, to hamster mushrooms alone. I love them sooooo much too.
Here I came from a business trip, brought a bag of dry, a basket of fresh and several
marinated jars.
Stebik and I cooked fresh soup (though not white, aspen mushrooms), but tasteful.
We also boiled mushrooms. We'll figure out some of them tomorrow.

Thanks, namesake!
It's a shame, I find it more convenient to use paper in the kitchen.

Eh, there is no time to experiment now, so there is little experience of use. Basically, I cook meat (30 minutes, for 0.7 on soup), almost any turns into jellied meat. Buckwheat cooked, but in Panasonic it turns out tastier, apparently I can't catch the correct proportions and time. But since, if you pour cold water, the cooking time differs by 10 minutes (in Shteba faster), I usually cook in Panasonic.
I cook the compotes with might and main while there are apples. I dry the apples and cook them from the scraps. According to the recipe, (I wrote it here) 1 m glass of sugar is put, it is too sweet for our taste, I put half a glass, sometimes I add frozen berries.Added ginger (good) and cinnamon (hardly felt)
The plans include cottage cheese, add. bowl and buns according to Masha's recipes.
And also, I bought a Steba egg cooker 🔗
next to them look very cool.
A minute will appear, I will take a picture, I will show it, and I will unsubscribe in egg cookers. She not only boils eggs
I'm thinking about the sous-vidnitsa three of them, they will look even better
I would have another 20 meters kitchen

In continuation of the mushroom theme started by Larisa, Shtebik and I cooked soup.

In continuation of the mushroom theme started by Larisa, Shtebik and I cooked soup.

Elena, how much soup did you cook? I look, the vermicelli is present, but I didn’t find pasta (children's little ones) in the cooked soup at all - they dissolved

Elena, how much soup did you cook? I look, the vermicelli is present, but I didn’t find pasta (children's little ones) in the cooked soup at all - they dissolved

Natasha! I posted the recipe. And I don't cook noodles at all. I put it in ready-made, stir and for 10 minutes under the lid.

I also do this, the koadu pasta after the pressure is released and leave it on the heating for 10-15 minutes))

Girls, hello everyone! I made yogurt yesterday, laid out the recipe. I picked it up with a spoon and took a picture.

Girls, hello everyone! I made yogurt yesterday, laid out the recipe. I picked it up with a spoon and took a picture.

The beauty!
I want to ferment something like Willis from Valio. But I don't know what kind of bacteria there is.

The beauty!
I want to ferment something like Willis from Valio. But I don't know what kind of bacteria there is.

Kvass, Svetlana, you won't be mistaken, it will still be useful. I liked the consistency of my yogurt, very thick and slightly stringy, like acidophilus, moderately sour.

Little girls, tell me, the proportions of arborio rice and water. I want to cook risotto with mushrooms in Stebe

Little girls, tell me, the proportions of arborio rice and water. I want to cook risotto with mushrooms in Stebe

Elena, 1: 4 is a minimum, and not water, but broth (vegetable, chicken), wine will still go there, but you add it at the beginning of cooking, and there is not much of it, so decide on the amount of broth closer to the end, maybe even leave more. The risotto should ripple when shaken. This is not your first risotto? Or is the first in Shtebe?

Is it in the staff 1: 4? And then I have already looked everywhere, on different forums, girls in pressure cookers cook almost 1: 1, that's why I'm asking, so as not to be mistaken. There are a lot of different recipes both in quick sachets and simply in multicooker. I am interested in the proportions in the pressure cooker.

1: 1 cook regular crumbly rice.
And risotto is rice porridge in Italian and the rice goes there round. A round is cooked 1: 4