Saturn ST-MC9184 pressure cooker multicooker (reviews)

And I didn't cook peas so often, or rather, soup from it. Peas can be in short supply with beets.

And I didn't cook peas so often, or rather, soup from it. Peas can be in short supply with beets.

Natalya, and also remember about spare parts for jellied meat .... finally we, the keepers, they, the market people, make such a profit on a skin day, and not toko on holidays!

Yes, Albinka, I wrote the previous post, sent it and remembered about the jellied meat. By the way, I'm postponing its cooking until Sunday. I wanted it tomorrow, but I will miss it for 3 days. So that salivation was more, I bought a turkey's neck and his own leg and put a thread of pork, there should be a half-buldy somewhere in the freezer.

put two large beets for 50 minutes on a stand on the beans and wait!

After 50 minutes, they were cooked just perfect. Two huge beets, barely fit together on a steamer. They are not round yet, but oval.
After the "splash" into the cold water, the skin already peeled off by itself ... Tsalaya Saturnik in the valve!

And I also really like to make a pig knuckle in SCV .... oh and delicious!

And I also really like to make a pig knuckle in SCV .... oh and delicious!

Marinka! No, I don’t keep it, come on recipe, pliiiz!

.... nothing complicated ... you take this very steering wheel, you can throw it out together with the bone, you can throw it away (if you want to tinker, but then you can stuff the steering wheel without bone, stuff it, tie it, roll it into a roll, it will cut beautifully)
You take this steering wheel, clean it, stuff it with garlic, pepper, carrots, make deep cuts in the meat, under the skin with a knife with a narrow long blade, and shove more garlic and carrots into it.
Then, ideally, it should be poured over with beer and put in the refrigerator overnight on a pickle, this is aerobatics ... but then it is so delicious that you will lick your fingers!
I did the last 2-3 times without pickling. I just rubbed / smeared it, fried it until golden brown and stuffed it entirely into the SCV. Straight to the dexica steamer.
I set the time to 50 minutes on legumes. But then I added another 20, my knuckle was almost 1800. Then let it cool in the refrigerator and cut / eat. This is just a masterpiece!

AHA, got it! Spotted! Marisha!

I do the knuckle by TO THIS RECIPE delicious. Only I don’t have Saturik, I’m making it in a plated SCV. For this dish I took it out of the bins. Albina, try it. I'm very happy.

I like knuckle and stuffing and baking. Just not in beer. I tried it in beer, it smells like beer to me then (I don’t drink it) And so, super! I haven't cooked in SV yet, I'll try. Thank you, Marina for the way!

Yeah, there is a bit of a smell, but I didn't even smell of beer, but for some reason, freshly baked black bread.
I was in Prague in spring and they have this signature dish there, this same pig's knuckle, marinated in beer with herbs. And they serve it on a large platter in the center, and around, along the edges of the dish, they lay out sauerkraut and potatoes and the whole thing is poured with sauce in which it was pickled, and then this rudder was stewed. Girls, words cannot convey this ... you take a knife, cut off pieces of this steering wheel, but with sour cabbage and potatoes ... mmmmmm ... .

you take a knife, cut off pieces of this steering wheel, and with sour cabbage and potatoes ... mmmmmm ... .

....... and already in Prague! The salivation is gone ... Give me a bowl for saliva

Girls, words cannot convey this ... you take a knife, cut off pieces of this steering wheel, but with sour cabbage and potatoes ... mmmmmm ... .

Marisha, aaaaaaa: girl_cray: where is my Saturik: cray: I urgently want such a knuckle!
You described so colorfully that it's a sin not to try!

That's it, I've read it! Let's go saturite !!!

And I came, having finished. Semi-frozen thighs on an onion pillow, spices - dry adjika. Bird mode, 17 minutes. It hissed, I smacked, as Albina wrote yesterday, on the lid. Probably not so, it continued to hiss, it blocked itself a little later. The meat was cooked wonderfully, the juice yielded, soft, the onion was caramelized. Served with vinaigrette and fried green tomatoes

Ah, Grypana, tearing my heart apart. I put out cabbage with blue and mushrooms, I thought - this is it, happiness. But no, now I'm thinking where to get green tomatoes

Julia, on "you" me, and nothing more. Your cabbage with mushrooms and blue, I believe, was no less good.

I noticed this recipe for a long time, and for a week the remnants of green and brown tomatoes were collected from the garden. Today the X hour has come and fried tomatoes. Cool, interesting and tasty. I cooked them in a pancake maker, but it will also be excellent in SV on Zharka.

Scow

[Admin]

Girls, I'll check in with you. Admin even opened the topic "Time spent cooking different foods in a pressure cooker" HERE about vegetables is written.

I am in Comfort on a double boiler with a large enough potato and half a huge carrot on a Olivier cook for 5 minutes, but I do not relieve the pressure. While the lid is open, the vegetables reach readiness. Hands have not yet reached the beets.

And I also noticed that the more water is poured, the less time set for the taimen is required for cooking vegetables, that is, there is no need to cook them later (I will try to explain). For example, she poured 100 g of water, it quickly boiled and the SCW cools down faster, the lid opens earlier and the vegetables remained slightly undercooked.
Pour 200-250 grams of water - it boils longer, and the vegetables, meanwhile, begin to undergo heat treatment, then it takes time for the lid to open (also longer than with a small amount of water). Vegetables stay in a hot environment longer with the same cooking time (5 minutes) and are cooked at the exit.

Lika, really and logically about water! Well done!
From here we all have different times. I poured half a liter of water and digested the carrots in 20 minutes. If there was less water, the result would be better

[Basmati rice]

Report on what she was preparing:
Basmati rice mode "rice" 1: 1 "rice" 12 min turned out rather dry
Vegetable stew (blue, peppers, tomatoes, onions, garlic + olive oil + balsamic) dietary snacks - "soup" or "stew" mode 3-4 min
Red borsch(broth "beef 40 min.), onion + carrots + beets + Bulgarian pepper stewed on the stove while the broth was boiling. Then added to the broth + potato -" soup "for 5 minutes. 1 min Pressure waited until it goes away by itself.
Beef shank I salted the boneless meat, peppered it, stuffed it with garlic, smeared it with mustard and left it to marinate for half a day in the refrigerator. I put it in a saucepan without adding anything, beef mode 50 min. Nothing burned, the meat started to juice, it turned out very tasty.
Cauliflower steamed soup 2 min
Charlotte baking 50 min
Beans large "beans" without soaking 30 min 2 times
Quince compote "soup" cooled for 1 min with the lid closed
Chicken fillet put it in a bowl, poured water on the bottom to the 1/5 mark, chicken mode 15 minutes. The meat came out in its own juice.
I cook porridge for breakfast regularly.
How I used to live without multi I don't understand)))

Girls, help ... who cooked rice on sushi in Saturik ??? I cooked like on a stove 1: 1.25 a mess came out Maybe 1: 1 should have been

[Timosha]

Timosha, congratulations on Saturik. Thank you for the detailed description of how to master it. As for sushi rice, I think you are right, you need to reduce the amount of water.

[Mad max]

Mad max but tell me where you bought a silicone steamer in our saturik

In a regular household goods store in Avdeevka 40 UAH

And today, in an ordinary pavilion in the market, I asked, she says, they say, there is, only the goods are piled high, since no one but me had a double boiler. She promised to get it tomorrow.

What does she look like?

only we have a ring at the top

Oh, thanks! Will seek! And then I almost bought a metal petal. Thanks for the photo!

I read the other day that colored silicone bakeware can be dangerous:

Form green can give off chromium, blue form cobalt, and red form cadmium. And all three of these substances are unhealthy ... It is best to cook in neutral-colored forms.

I cooked a cabbage soup last night after work. I was shocked at how quickly everything turned out. True, I was still lucky that yesterday's puree remained, which I added to the cabbage (I had never done this before). In general, the frozen pork bones and rice were poured with water, added onion and on the program "beef" for 20 minutes. At this time, she grated cabbage and made frying: bacon, onions, carrots, sl. pepper, tomato. juice and pasta in a pan. "Yesterday's puree" boiled water to a liquid state and after the prog. "Beef", opened the lid and, as always, poking at any program, most often it is "rice", laid the squeezed cabbage, frying and added potatoes, stirring constantly so as not to stick to the bottom. I pepper it, added lavrushka and a piece of butter, everything boiled, gurgled a little. The truncated cabbage is ready in just half an hour.

And yesterday I made liver pate.
At the bottom of the mat, a silicone bed was laid, lard on it in pieces, liver, carrots and onions. For stewing 40 min. Yes, I forgot I poured 100 grams of water. Then she twisted it 2 times in a meat grinder, salt and pepper. The pate turned out to be

At the bottom of the mat is a silicone bed,

Yum-yum pate! I apologize for ignorance - a silicone mat, is it bought rectangular, and then cut in a circle? I just never paid attention to what they were sold, I baked everything in glass molds. And now, with the acquisition of SV, it is necessary to acquire all sorts of accessories ...
By the way, recently there was a topic about vinaigrette. So, I haven't eaten it since childhood, because in the kindergarten they cut it in large pieces. And once at my mother-in-law I tried grated vinaigrette. Now this is my favorite salad. Maybe someone has the same problem with children, and can rub at least beets enough - usually it is she who repels children.

Owners of Saturniks, tell me, can you cook in it without pressure? It seems to be like a multi-cooker-pressure cooker, and not just a pressure cooker, I choose for a gift, so in Internet stores in many, on the contrary, there is no mention of pressure cooking, it just says a slow cooker.

Saturn ST-MC9184 and Saturn ST-MC9181 are pressure cookers. Only frying and baking works in them without pressure.

[lyudo4ka]

lyudo4ka, Thank you

I apologize for ignorance - a silicone mat, is it bought rectangular, and then cut in a circle?

Quite right, I cut out a round pan from a rectangular one. Something I even boiled an omelet to the bottom. Therefore, now I overdo it.

Saturn ST-MC9184 and Saturn ST-MC9181 are pressure cookers. Only frying and baking works in them without pressure.

If you close the lid while frying, pressure is built up. Yesterday I made beetroot caviar, first I sautéed everything with the lid open, then I closed the lid and roasted for 15 minutes under pressure. It turned out super fast and delicious.

In some pressure cooker topic, they talked about steamers, or rather their absence, in most pressure cookers.
So, yesterday I saw a stainless steel colander 20 cm in diameter in "Amstor" - it is ideally suited for a double boiler in shape.
I once had a similar one, now it lives on in the country.
One problem - the handle must be broken off) but it breaks off easily (tested by experience), I fell off myself)

It costs only 30 UAH.

One problem - the handle must be broken off) but it breaks off easily (tested by experience), I fell off myself)
[/ quote]

and the second problem is that the lid won't close, the pressure cookers must have submersible steamers. and metal can scratch the walls.
And Saturn gains pressure on any prog, just on frying, baking, pizza, (maybe someone else has not tried everything) the time counts immediately and dishes for these modes are meant with a minimum of water, so the pressure does not have time to collect, but I I recently baked a potato casserole with cheese on baked goods, the pressure gained, since there was a lot of liquid))

and the second problem is that the lid will not close, the pressure cookers must have submersible steamers. and metal can scratch the walls.

it has a diameter of 20 cm, and the bowl has 22 - this means that it sinks inward with a good gap. Scratching is unlikely - all the edges are perfectly rounded and absolutely not sharp.

It's hard to explain in words, I will find my own at the dacha - I will show you.

Owners of Saturniks, tell me, can you cook in it without pressure?

Today I cooked borsch, and when I put the cabbage, I put it on for 1 minute and left the kitchen. As it turned out later, I did not close the lid tightly, the pressure did not build up, and my borschik was boiling until I went in to check - that it smells so strongly of borscht (about an hour). So, if you don't close or loosely close the lid, or don't close the valve, can it function like a regular multicooker?

In multi-cookers, each mode has a certain work algorithm, for example: bring to a boil and maintain a certain temperature, or work until the liquid evaporates, or raise the temperature in several stages, etc. dial the desired temperature and reach the desired pressure (just a not properly closed lid does not allow it to be done), so if you left home in the hope that the SV will cook and switch to heating, and you yourself have not closed the lid completely, then when you come home you will see would have completely boiled borscht and most likely a burnt pan. So, that is more careful.

So, that is more careful.

TA-dah. And my husband liked the borscht!

TA-dah. And my husband liked the borscht!

This is the main thing.

This is the main thing.

Yes, men are our main experts.
We decided to call our overcooked borscht "cabbage soup", and under this name it went with a bang !!!

An infectious wave of cooking the "Fair" cheesecake started on our website, and I also could not resist and cooked it yesterday. And today mushroom soup with buckwheat. And in the evening I want to cook potatoes with mushrooms. Can anyone advise on the best way: stew, fry, or what other options are there?

And in the evening I want to cook potatoes with mushrooms.

I would like to fry onions, carrots, and mushrooms, put together with potatoes in the CB, you can splash a little boiling water or mushroom broth. And put all this on baking. I do not know what can come of this, but I would like not a liquid, floating potato, but something else. It's a little dumb in this case to use the baking function, but in all other programs it will probably be boiled and thin. IMHO.

So I think maybe for baking and I also want sour cream there, only if you pour liquid, pressure will build up anyway, but you want something like that, I don't know which one (maybe a belt)

So I think maybe for baking and I also want sour cream there, only if you pour liquid, pressure will build up anyway, but you want something like that, I don't know which one (maybe a belt)

Lyudochka, so that the pressure on the baking does not build up, I will give you a simple "harmful" advice that works for me on Vimara - take off the small rubber band of the blocking valve that the steam is blocking (round little white inside the lid).