Saturn ST-MC9184 pressure cooker multicooker (reviews)

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).

Lenochka, thanks for the advice. I already think they may not be sophisticated and cook in a cartoon on "baking" or "pilaf".

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).

And it can be even simpler, as I "cooked" borscht yesterday - do not close the lid tightly or leave the valve in the open position.
By the way, what about sour cream is even better - there will be no liquid, and it will be tasty. Another option is mayonnaise.

Virgin, potatoes with a minimum of liquid and vegetables come out wonderful under pressure.
When I make boiled pork or shank, I pour the meat juice into the freezer, then, if necessary, I add

Virgin, potatoes with a minimum of liquid and vegetables come out wonderful under pressure.
When I make boiled pork or shank, I pour the meat juice into the freezer, then, if necessary, I add

Sonya, what program?

Sonya, what program?

I have not done it in Saturn yet, but in dex I fry vegetables a little, throw potatoes, add meat juice / broth / water +/- 100-150ml, sprinkle with dry herbs / seasonings, a little pepper, a couple of tablespoons of oil (if I cook with water) , I add and twist the timer for 15-20 minutes and I don't even know what kind of program is there
for a pressure cooker, IMHO, this is not critical)

The girls, they brought us Saturns of 5 and 6 liters today, I was waiting for them with impatience, and then the first bummer - neither one nor the other came up with a pan from ARC (I have in stock, bought by mistake), but to She fits Polaris 0105 like a native. I was completely lost, I don't know what to take now, I seem to have tuned in to Saturn, so many reviews here are inspiring, and your Temka is so lively, active, I thought that at least I would have someone to communicate with about this device ... Polaris has a few drawbacks - it is a little more expensive, and without baking, although Marusya and I do a great job with baking, but I also wanted to play with baking in the pressure cooker, I just don't know what to do now, maybe someone will give me advice.

I just don't know what to do now, maybe someone will give me good advice.

Try Polaris' hostesses to offer to buy your bowl (on the corresponding branch). Or we have a branch for add. bowls, there you can try.
You don't want us to dissuade you from Saturn ?!

Yes, the bowl itself is not a problem, it will find a mistress for itself sooner or later, but if she came to Saturn, I already have a problem with a spare saucepan would have been solved in advance.
I myself did not want to excuse myself from Saturn, I thought, maybe someone has both Saturn and Polaris, so they will tell me which one I like best. Polaris still tempted me by the fact that he has a manual mode for up to 99 minutes, Saturn seems to have a maximum of 60 minutes (except for Frying and Baking), but then I thought - I cook jellied meat once a year at most, so I'll manage somehow without 99 minutes. In general, the toad won (Polaris is almost a thousand more expensive), girls, I'm with you, Saturnichek is already in the kitchen, though I haven't unpacked it yet, I'm still trying to figure out what to try it on.As if on purpose, nothing is needed, there is both the first and the second in the refrigerator. Can bake what?

girls, I'm with you, Saturnice is already in the kitchen

Ludmila, congratulations.

Can bake what?

We are only FOR.

It hasn't come to baking yet, maybe I'll do it in the evening. I cooked dish number 1 - ginger soup, first poked at the Children's menu, then I thought - why should I soar a saucepan for so long? I reduced the time to one minute, I really liked this opportunity to change the time during the cooking process! I'm thinking - if something long-playing is being prepared (the same jellied meat, for example), then probably without waiting for the signal, five minutes before the end of cooking, go and set the time as needed, without interrupting the process?
While the "soup" was being cooked, I remembered that there were some chicken parts in the refrigerator (literally remnants from previous cooking, wings, bones), with which something urgently needed to be done so as not to deteriorate. I put these parts, onions, carrots, a little boiled mushrooms directly from the freezer (also leftovers) in the bowl, peeled a few potatoes, two tablespoons of sour cream, 150-200 grams of water, salt, seasoning for chicken, put on the Bird for 10 minutes (I decided to trust the manufacturer , I did not change the preset time), it blocked quite quickly, so I'm waiting for what will come out of this almost Irish stew. Before the lid was blocked, there was quite active steam from the valve for several seconds (well, in general, from the place that was then closed with a pin), is this how it should be?
Well, before I had time to describe everything to you, the pressure cooker called me, just sawed it off.
As they say, before and after photos

The potatoes are crumbling, the chicken could have been added a little more time (these were pieces from the home-made laying hen), but if you do not find fault, then the chicken also turned out fine. This is my first pressure cooker, I was not familiar with them before, the speed of course was impressive. Although I have been reading this topic for a long time, it seems that it has already been said so much about the speed of cooking, but it's one thing to read that a dish is ready in 10 minutes, and another thing to get it so quickly. So I'm happy with my purchase.

With a start

Before the lid was blocked, there was quite active steam from the valve for several seconds (well, in general, from the place that was then closed with a pin), is this how it should be?

the chicken could have been added a little more time (these were pieces from the home-made laying hen)

Yes, for a home chicken, the preset time is not enough, for a store chicken, it is enough.

[/ quote]
Potato

Yeah, I already understood this, for the first time I decided not to change anything, in order to just look and understand in general how the pressure cooker works. After the signal, I turned off the heating, did not shift, tried two hours later - the dish was still warm, and it seemed to me that the chicken became even a little softer, probably reached by itself. It turned out very tasty, I liked it.

Girls, did I understand correctly that we do not close the valve on Baking? And then in the instructions about it. I put a manna from Saturn's book of recipes, let's see what happens.

Oh, I baked a manna. I cut it in half, soaked it with jam, and poured it with icing (cocoa, sugar, butter) on top. Yum-dumb !!! And the valve did not seem to be closed.

Oh, and the top was baked in the airfryer - it was completely white.

By the way, Lyud-Mil @, I sincerely congratulate you on the right decision and a successful purchase, I wish you more tasty treats in your kitchen !!! Our regiment has arrived !!!!!

Polaris still tempted me by the fact that he has a manual mode for up to 99 minutes, Saturn seems to have a maximum of 60 minutes (except for Frying and Baking), but then I thought - I cook jellied meat once a year at most, so I'll manage somehow without 99 minutes.

Lyudochka, at the beginning of our branch, page 5, the girls write that it is good to cook jellied meat on "Pizza", there are 99 minutes.

Julia, thank you! To me, please.
Yes, I very rarely cook jellied meat, this is so, just in case I calculated the options.
The mannik was baked, it turned out short (probably such a flour), and so normal. I just missed the signal, it probably stood on the heating for half an hour, a little dark, but not burnt, jumped out of the saucepan, nothing stuck. In general, perhaps it was necessary to set even less time, 50 minutes would be enough.
I told my sister about the purchase, she said that she probably also needs it, tomorrow I’ll take her for 6 liters, like these two models work the same way, without any complaints?

tomorrow I'll take her, for 6 liters, like these two models work the same way, flawlessly?

The 6 liter model has a little more power, but I think this is offset by the larger volume. Our Albina is 6 years old, she didn't say anything bad.

bought and upset it from me something or she does not give a sound signal when she cooks ?? Answer please

Should publish

bought and upset it from me something or she does not give a sound signal when she cooks ?? Answer please

He's just quiet, maybe you missed it?

Well, I don’t know, as for me, he’s not so quiet already, but of course you need to listen once more.

hi girls !!!
Can you please tell me how to cook yogurt in Saturnik?
Defrosting?
And in general, how would you know how to "work" for children food, defrosting and pizza? Are they all without pressure?

Girls, I continue to master my pressure cooker, I baked a very simple honey cake today, I made a dough for one and a half servings, I set the time for 40 minutes, at the end I looked - the top was damp, I poked it again at Baking, 25 minutes by default, the honey cake was perfectly finished. If I still decide to bake it, I'll put it on for 60 minutes right away.
Then I decided to cook pilaf with chicken, but I got porridge with meat. I did this - at the bottom of the bowl a little vegetable oil, put pieces of chicken (this time from the store), on top two onions and one chopped bell pepper, one large carrot (grated), 2 m / cups of rice, salt, seasoning for pilaf, 2 m / glass of water, Rice program 12 minutes (while I test all programs at a preset time, I do not change it). At the end, she turned off the heating, waited a little, then released the remaining pressure, opened the saucepan - the rice was excellent, cooked just right and crumbly, but there was unboiled water below. I don’t know, maybe it was necessary to leave everything for a while, maybe some water would still be soaked in rice, but we are not looking for easy ways, I turned on the Frying program. This program scalds be healthy, in five minutes with the lid open, the water evaporated and even the chicken pieces that were still at the bottom were fried until golden brown, but the rice in these five minutes was digested and became smudged. next time I will try to pour even less water, but if I still don’t get pilaf in Saturn, then somehow I’ll survive it, I have a simple rice cooker and Marusya cooks pilaf gorgeous, and so does Larochka. But in fairness, I must say that this porridge with meat turned out to be delicious. I'll post the photo tomorrow.
And I also want to say about the saucepan: I have read here more than once that the saucepan is bad, everything is sticky, I don’t know, maybe I still have something to come, but while I have no complaints about my saucepan, baking flies out of it, today, while it was evaporating from pilaf water, a little missed the moment and all this was a little fry to the bottom, but immediately, with stirring, it was removed with a silicone spatula, so that you do not have to clean or soak the saucepan.

Then I decided to cook pilaf with chicken, but I got porridge with meat.

Lyudochka, just yesterday she made another wonderful pilaf. I share my experience: first I fried the meat (it is convenient for me in a regular frying pan), and put it into the pressure cooker. Then, in the same frying pan, I fried the onions and carrots, transferred to the SV. Rice (I like the usual round-grain rice most of all, it turns out good pilaf), washed, added to the CB, filled with hot water (1: 1).Salted well (so that the water was slightly salty), pepper, the rest of the seasonings taste.
A lot of salt and black pepper are essential to prevent the rice from digesting. And frying meat separately from onions and carrots is also important. Ideally, carrots are cut into thin cubes, I grated on a Korean grater - very similar in shape and size, and much faster. By the way, these are the general principles of pilaf cooking.
Now features CB: program rice, default time. At the end of the program, I turned off the heating, and after about 30 minutes I opened the lid so that the excess liquid evaporated and did not turn my pilaf into porridge.
The miserable remains survived until the morning, now I'm going to wash the bowl.

And in general, how would you know how to "work" for children food, defrosting and pizza? Are they all without pressure?

I know that it is convenient to defrost the dough in defrosting, and to cook jellied meat on pizza. Yogurt seems to be defrosting too, but I'm not sure. I don’t know about the pressure. I myself really want to try making yogurt, I will be grateful for a detailed description.

I will tell you my experiences in studying the regimes of Saturn. I poured water into a saucepan and set different modes. )) So, children’s food boils and gains pressure (it doesn’t roll for yogurt)) But defrosting heats up to 42-45 degrees and keeps the temperature. Not gaining pressure. I'll try to make yogurt in defrost today.

I will tell you my experiences in studying the regimes of Saturn. I poured water into a saucepan and set different modes. )) So, children’s food boils and gains pressure (it doesn’t roll for yogurt)) But defrosting heats up to 42-45 degrees and keeps the temperature. Not gaining pressure. I'll try to make yogurt in defrost today.

Too much for yogurt, you need 37-40, no more, like

Oh girls, but our saucepans appeared in my technique, only the picture does not appear for me yet

[Julia]

Julia, in general, I also cook pilaf, with the exception of frying - I got used to making it in cartoons and a rice cooker in a lazy way, with one bookmark, it always works great, my friend could not believe for a long time that it was not from a cauldron, but from a multi, and even without unnecessary body movements. I always pour water one to one with rice, today I taught this method to a colleague, they have already cooked pilaf in the simplest cartoon Smile - a lot of delight. Apparently, for my method in a pressure cooker, even less water is needed, next time I will try to pour 3/4 cup. Rice, too, I prefer the most common round, Krasnodar.
Well, a photo report: mannik

Medovik, today I cut it into four cakes, smeared it with sour cream, the look is certainly not elegant, but I did not bake it for the holiday, but "for everyday life"

And pilaf.

Cool photos. Probably delicious! A honey cake - one cake? And I think, how are you in the cartoon, 60 minutes - is that, every cake ?! I'm used to having a cake in the oven ... And in the SV, I have only baked mannik and charlotte.
For pilaf - I agree, round rice is the best. And without frying, it's interesting, you have to try. Do you add time? I make pork in small pieces - will it have time to cook in 12 minutes?

And probably less water is not needed, in my opinion it is better to release the pressure and open the lid so that the liquid evaporates (without heating).
My husband loves porridge to be crumbly. Last time I cooked buckwheat 2: 1, so he criticized - too "wet" for him. This time I poured 1: 1, so it was hard. I concluded that there should be enough water, it is better to open the lid later, it will evaporate. For pilaf, 1: 1 is just right, otherwise the rice will not boil. IMHO. Good luck!

[Julia]

Julia, yes, a honey cake (like many other blanks for cakes) in a multicooker is baked with one "crumpet", baked perfectly, then cut into cakes.
I will still experiment with pilaf, it may not work out here, as in the cartoon - there I cook using sensory programs that evaporate the liquid and fry the bottom, so no preliminary frying is required, I just put the meat on the bottom of the saucepan, it browns in the process.And there I took exactly 1 to 1 water with rice, rice was always boiled, but multi more evaporate water more strongly. And yesterday I had it just right, but there was a lot of water left, not just wet rice, but water at the bottom, and while I was evaporating it in the frying, the rice was just digested in just five minutes. There is also an assumption that my rice absorbs water while I rinse it (and I always do it very carefully, to clear water), so maybe he had a lot of this glass, after all, next time I'll try to pour a little less water.
This is not written in reproach to our Saturn, he is smart, I just haven’t had time to make good friends with him yet, but I already really like him! So far, everything he has prepared for me has turned out to be very tasty.

Hey, girls, where did everyone hide? Doesn't anyone cook anything?

Hey, girls, where did everyone hide? Doesn't anyone cook anything?

And how no one cooks: We are cooking, and even how I cooked vegetables for Olivier on a steam stand, set it for 6 minutes, well, the eggs were there too, so they were overcooked and turned brownish. The pressure really did not relieve.
Barley 25 minutes on legumes, boiled perfectly well (it was soaked for 3 hours)

But I have not cooked anything for two days, I suffer, I need to finish everything prepared first. Now I could not stand it, I decided at least to cook a little beetroot (and that will come in handy). Who would have told me before that I would sit and suffer, that I could not do cooking, would never have believed.

But I have not cooked anything for two days, I suffer, I need to finish everything prepared first. Now I could not stand it, I decided at least to cook a little beetroot (and that will come in handy). Who would have told me before that I would sit and suffer, that I could not do cooking, would never have believed.

Oh, Lyudochka, and don't talk
Soup with meatballs in SV is cooked, Atlasik noodles are chopped, dumplings are glued, two types of salads (pickled by Berner) are available, cheesecake is baked in Deksika, charlotte casserole with pumpkin and quince (Carloshey chopped) is baked in a mini oven -gaz is baked, if only they ate ussёёё so quickly, so that you could cook something

So I was glad that my son came for the weekend, prepared all sorts of different things, but he helped me a little, did not live up to my expectations. Well at least the honey cake took with him, and the rest has to be finished.
I cooked a pork shank, 30 minutes on Beef, then pulled out the bones from it so that the saucepan would not be scratched, and fried in marus (it could have been done in Saturn, but the pan was still occupied with meat broth after the shank), it turned out to be so yummy, and the main thing is how fast!

charlotte casserole with pumpkin and quince (cut carlos) in a mini oven baked

and pAPA more, sho for such a miracle casserole?

and pAPA more, sho for such a miracle casserole?

No recipe - impromptu - all by sight
At first I thought to bake a pumpkin with quince, I read something in Temko, put a pumpkin and a quince on Carly - beauty, I thought, what if I add it to a charlotte ..., in general, I beat three eggs, then poured 120 grams of sugar, beat it, 100 grams of flour mixed with 1 tsp. baking powder, looked into the refrigerator - there are homemade cottage cheese and sour cream - 300 grams of cottage cheese mixed with 100 gr. sour cream - there a pumpkin with a quince, with difficulty mixed it carefully, sweat into beaten eggs with sugar - gently mixing it with flour and baking powder, and gently mixed this mass into cottage cheese-sour cream-pumpkin-quince - and into a greased form and into a preheated oven min ... 40 to 170 gr. She described everything by weight approximately, wrote for longer than she did, it turned out very tasty and very tender, but for pumpkin lovers - the taste is felt, the daughter refused to eat
and I tired the rest of the pumpkin with quince in a saucepan over low heat - a little sugar and pounded a crush for mashed potatoes - delicious - quince gives such sourness

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And the Cheesecake Fair treat yourself to the truth from Dex

What a treat! The cheesecake is generally pretty, how I like such tall baked goods! I just copied the recipe for this cheesecake in my notebook - put it in the nearest plans.
I boiled the beets. First I set 40 minutes of legumes, then for some reason decided that it would be a bit too much, went to reduce the time by 15 minutes (I am just delighted with this opportunity to adjust the time in Saturn right in the cooking process!), Did not boil. I put it again, just poked it on Rice for 12 minutes, it turned out just right, and why was it so wise, I ask, after all, the first decision was correct. As taught here, I performed shock therapy with cold water - beauty, she took off the skin with her hands.

(I'm just delighted with this opportunity to adjust the time in Saturn right in the cooking process!)

Similarly, how convenient is it

And today I put a bone from under the smoked pork ribs in the borschik - my husband took it for himself with beer. Well, and the thigh is normal - so that there is meat. Such an original smoky aftertaste, not a taste, but a light aftertaste - stun! But yesterday I cooked pasta: I put a frozen thigh on the bottom, shells on top, filled it with water, and for 5 minutes. The result is a good thigh, the pasta is in the trash, and some kind of liquid floats. I washed the pasta and saved the day a little. But the dinner was ruined. Well, I will not adapt, but I really want to !!!! My husband loves them very much, I cook often, if I adapt it will help me a lot.
And tomorrow is pilaf! Last time they ate so much that the son did not even have time to try!

[Julia]

I also thought about pasta. I adapted to cook them in Marus, well, as everyone else does - pour in, pour some water so that the tails stick out, and I turn on the Steam cooking program. Although there is a Pasta program in Marus, I liked this method more. But how do you cook macaroons in a pressure cooker, does anyone have a successful experience?
Julia, even on smoked ribs, the pea soup will be amazing!

We always cook pea soup on smoked meats, and sometimes add pea puree. But in borschik - the first time.

The borscht is also super, I remember this from childhood - then smoked ribs cost a penny, I simply adored them, and when I came to visit my aunt and uncle, they fed me with these ribs to the bone (for some reason we did not sell such ribs), and on the broth of course borschik, it was so delicious!

I myself really want to try making yogurt, I will be grateful for a detailed description.

I made yogurt in defrosting several cycles: silicic on the bottom. a rug or gauze, jars and water warm to the shoulders, from dry sourdough, longer, over-sourdough-2 hours, Yes, one more thing: the temperature lasts after the end of the regime for 30-45 minutes, so repeating the defrosting cycles not immediately after the end of the program, but after time. And my temperature never rose above 40 in this mode (at first I measured it regularly).

I made yogurt in defrosting several cycles: silicic on the bottom. a rug or gauze, jars and water warm to the hangers, from dry sourdough, longer, over-sourdough-2 hours, Yes, one more thing: the temperature lasts after the end of the regime for 30-45 minutes, so repeat the defrosting cycles not immediately after the end of the program, but time. And my temperature never rose above 40 in this mode (at first I measured it regularly).

If it's not difficult, can you give more details? Based on the dry starter culture: specifically, how many cycles, after what time? After the last cycle, immediately get it, or let it still stand, is it warming up? And one more thing: can you do it not in jars, but right in the bowl? And what is the capacity of the jars? Should we close them with lids, just cover them, or should they be open altogether?
So many questions ... But it's better to ask them right away than to think frantically during the cooking process.