Saturn ST-MC9184 pressure cooker multicooker (reviews)

[Ira]

Ira, if the saucepan is worth it, then you can spend money, especially since your pressure cookers themselves are very cheap. But we do not have dex, we will need to look for another replacement.
Yesterday I was still frying potatoes, my sister taught me, she does this in 6-liter Saturn. Clean the reel of approximately the same size, not large, and place in a saucepan with poured oil. More onion on top (chop). Salt, sprinkle with seasonings, grease a little with mayonnaise, turn on the frying. My sister doesn't stick, my entire bottom layer quickly adhered, maybe because I decided not to put a whole potato, but cut it into quarters? It roasted very nicely, the crust is golden brown, but stuck to the pan, and the top layer is still raw. Then I poured half a measuring cup of water into the pan, turned on the stewing for 20 minutes, when the program worked - I mixed everything, everything was just behind the bottom, sprinkled with a little grated cheese, it turned out such fried-stewed potatoes, very tasty, just a son with his we came to visit as a girl, we all this potato for dinner and ate with great appetite.
Today I began to think - what should I cook for the pasta left over from yesterday's dinner? There were two thawed pieces of chicken in the refrigerator (yesterday I fried a chicken in a cartoon for the potatoes, these two did not fit in the pan), I threw them into the pressure cooker, there were a couple of handfuls of cauliflower from the freezer, I cut one onion and two sweet peppers, rubbed the carrots, two tablespoons of sour cream + 1 spoon of tomato paste diluted with water (about a hundred milliliters), salt, seasonings, turned on the Bird (default time).
For vegetables, of course, this time is a lot, for chicken it's just right, but it turned out very tasty, such a thick vegetable sauce, and the chicken itself is very tasty, despite the fact that I prefer fried meat, I liked it.

But we do not have dex, we will need to look for another replacement.

you definitely have redmonds. From pressure cookers 4507 is great
and, in my humble opinion, a Redmond saucepan is no worse than a Dex one.
I would even say that Redmond is better, but I have been using it not so long ago. But from the very beginning, I liked its coverage more - smooth, everything pops up by itself. Milk does not creep up on it, and in the deksovskaya, when it boiled, I had the whole roof in the milk.

in general, in six months I will say more precisely, but for now a saucepan from redmond is leading in my rating, then from dex. The bowl of Saturn sucks at all. I made an omelet - then soaked it for a day

Can you please tell me who cooks cereals in our pressure cooker, otherwise I tried buckwheat and wheat, both are boiled. What proportions, timing and mode? Rice is also boiled separately, pilaf is good.

Can you please tell me who cooks cereals in our pressure cooker, otherwise I tried buckwheat and wheat, both are boiled. What proportions, timing and mode? Rice is also boiled separately, pilaf is good.

I cook 1: 2, the program is Porridge, the default time. If it seems boiled, you can slightly reduce the time and volume of water. But 1: 1 is not enough for buckwheat and wheat, I tried it. At least 1: 1.5

Girls, how I like Sandy's stewed potatoes (60 minutes under pressure), that's what you shouldn't cook it with, even with fried meat, even with raw meat, even with chicken ventricles, at least with anything, but these 60 minutes ... give the potatoes such a fantastic taste. Try it, you won't regret it.

[Sone4ka,]

Sone4ka, thanks for the information.True, in our city there is a problem with bowls - they are not on sale at all, I only saw them once from ARC pressure cookers, but at least in internet stores it will be possible to order. For now I will manage with my own saucepan, but over time I will have to update it. I haven’t tried to make an omelet, and I’m unlikely to do it, and the multi do it well, but I liked how baked goods rise in Saturn, it would need a better saucepan.
Yesterday I also looked at the size of the saucepan from Brand 6050, it seems to coincide with ours.
Mad max, please tell us how you make pilaf, the proportions of rice / water and how long do you expose? And then I cooked once, so the water remained, but while it evaporated - the rice was overcooked.
lyudo4ka, and where to see the recipe for potatoes?

True, we have a problem with bowls in our city - they are not on sale at all, I have only seen them once from ARC pressure cookers, but at least in Internet stores it will be possible to order.

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Bowl from Redmond 4507, price - 209 UAH. Delivery across Ukraine. Haven't ordered yet, but I really want
For Russia, select "Russia" in the upper right corner.

Called "Bowl with non-stick coating REDMOND RB-A523 (RIP-A4)", the latest in the catalog

There are also cups for yoghurt at the price of 109 UAH. A question for the pros: how critical is the lack of cups in the production of yoghurt (that is, is it possible to make yoghurt in a bowl in our SV?)

Julia, in all CBs you can cook yogurt in both a bowl and in ordinary matched glass jars, at least half a liter, if only they fit

[Julia]

Julia, thank you, I just saw this cup there too.
I don't like making yogurt right in the bowl, but then I have to shift it, and at the same time, all the density is broken, although girls who need to cook more yogurt right away do it right in the bowl. The lack of cups is not a problem, you can pick up any jars that fit into the pan. I'm in such doing. These are jars of various sauces and adjik Magnitovskiye, especially because of the jars I bought them. And a sister and a girlfriend are made in ordinary 600-gram cans, three of them in a bowl at a time.
Oh we are with rusja answered directly together.

[lyudo4ka]

lyudo4ka, and where to see the recipe for potatoes?

In the topic on SLE Comfort, Sandy shared her observations that potatoes are ready, of course, much earlier, but after 50-60 minutes. it gets the taste of stewed https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=209688.0

Yeah, okay, thanks. It means that you just need to torment it for a longer time, but you can take any recipe.
I just started reading the topic about Comfort, I read all the topics in a row from beginning to end, each one must contain some useful information.
Put the milk on for 40 minutes Stewing, I wonder if it will turn out baked or not? The program has already worked, I'm waiting for the pressure to go away. And today I also want to cook milk porridge for half a glass of cereal.

Put the milk on for 40 minutes Stewing, I wonder if it will turn out baked or not?

it depends on milk. Sometimes I take homemade milk and put it on for just a couple of minutes, then I forget to remove it from the heating and after 20-30 minutes I have a creamy color and the smell of baked milk.
For some reason, in Saturn and after 10 minutes, milk is caught.
Another time I would like the milk to retain its white color, but it is impossible to keep track)

Yeah, okay, thanks. It means that you just need to torment it for a longer time, but you can take any recipe.

I just started reading the topic about Comfort, I read all the topics in a row from beginning to end, each one must contain some useful information.

sister, I also do.

Put the milk on for 40 minutes Stewing, I wonder if it will turn out baked or not? The program has already worked, I'm waiting for the pressure to go away. And today I also want to cook milk porridge for half a glass of cereal.

Simmer milk for 60 minutes. I also cook porridge on the floor of a glass, me and the youngest just have enough for one time (the eldest and the husband do not like milk), but we don’t need any more, now we do not heat it, but we cook fresh, because now this requires a minimum of time and effort ...

And I have to eat this porridge alone, I used to cook it in a glass, eat a plate, the rest is worth it, until I throw it away. Because of this, for two days I wanted porridge, but did not cook it, today I decided to make half a glass, throw away less and less.
The milk turned out to be quite decent, and the color and taste will cool down - I will make yogurt from it.

The milk turned out to be quite decent, and the color and taste will cool down - I will make yogurt from it.

why not ryazhenka

Yes, maybe it turns out fermented baked milk, who knows, but we like it in a thick form, ferment it with Biomax, it turns out in consistency a thick spoonful yogurt with melted taste, we eat it with spoons.

and I want this yoghurt-fermented baked milk.

[Lyudochka]

This is how it turns out (I overexposed it a little, in the photo with whey yogurt, but in general it is very homogeneous, if cooked correctly in time).
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Lyudochka, and in a pressure cooker milk porridge is cooked 1 to 4?
Added: put corn porridge, 0.5 cups of cereal, 2 cups of milk, a piece of butter on the Children's menu for 20 minutes.

Probably too late, but I cook milk 1 to 5, or even 1 to 6, I don't like thick milk.

[Luda]

Luda, I also cook milk porridge like that in the cartoon, but I seem to have read somewhere that you need 1 to 4 in a pressure cooker, because the liquid does not evaporate at all.
Now about the porridge. The porridge was cooked well, for my taste, as well as for yours, it could be a little thinner, but I like this one too. View immediately and after mixing.

Everything would be fine, if not for one "but": despite all the raspiness, there are some hard, as if undercooked grains. I left the porridge on the heat, it stood on it for more than an hour, but the hard grains still remained, and I think that Saturn is not to blame here, because I cooked this cereal in a cartoon for an hour and a half, it was the same. Now I would like to understand whether this is such a croup, or I am doing something wrong.
Oh, something I myself did not notice how I switched to "you", nothing?

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Bowl from Redmond 4507, price - 209 UAH. Delivery across Ukraine. E

Julia, something I can't follow this link

Oh, something I myself did not notice how I switched to "you", nothing?

It is high time .

Julia, something I can't follow this link

I can't either. try here:

[Sone4ka]

Sone4ka, but you can exact warm milk recipe, well, and then ryazhenka indicating the program?
My mom also ordered Saturnik and wants to make fermented baked milk in it, but I haven't found the exact recipe yet. Flashed at the beginning of the topic, but I don't remember where. Devulechki, tell me more recipe for how to make yogurt in a pressure cooker... Which program to choose and for how many minutes? And then I was lost in this Temko, I read-read

Today I made rice in saturnik and separately chicken fillet in Indian style with curry. Unmatched yummy - juicy, sour, aromatic I am not a fan of Indian cuisine and chicken fillet, but this dish is bombastic for me in a duet with rice. By the way, I really liked the seasoning "For rice and pilaf", which I bought in Silpo. It contains caraway seeds, barberry and something else delicious. I also cooked raspberry compote. As long as I ran home doing this, and there was very little time for cooking, I took out my Panasonka from the cabinet and set the vegetables to steam on the venigret. Shamanism And everything was perfectly prepared in parallel. I cooked the rice itself in a silicone mold so as not to spoil the bucket - I just poured water into the bucket, and then I inserted a silicone mold into it, and it was rice, water, spices and oil. It is super convenient to have such assistants on busy days when you are almost not at home, and then everyone runs home and, like an orchestra, bang the lids of saucepans and the door of the refrigerator. Today I am at my best thanks to Saturn and Panasonic, I prepared everything tasty and varied, taking into account the fact that I was almost not at home. That's how

[Alla,]

Alla, I can tell you how I made baked milk - I poured a 1.4 liter carton of milk into the bowl (more can be done) and put Stew for 40 minutes. Perhaps you can do it on another program, but in the cartoon I always did it on Extinguishing, and everyone else does it. I did not relieve the pressure, waited until it subsided by itself. The milk turned out to be a beautiful creamy color with froth (photo above), with a melted smell and taste, but in the cartoon the taste was more intense, from which I concluded that time should be added.In the topic about the Comfort Sandy pressure cooker, he also advises to heat the milk longer (if I'm not mistaken up to 1.5 hours), so that it is "like from the oven." Let mom not be afraid to try, put it on for the first time for an hour, and then she herself will understand whether she is satisfied with such a result, or if you still need to add time.
I ferment baked milk with Bioyogurt Biomax, because we love thick ryazhenka, others ferment with sour cream, there is even a separate Temka about every sour milk here on the forum, there are many recipes. I do it in a slow cooker on the Yogurt program, and in Saturn you can do it on Defrost, here lyudo4ka recently wrote:

I was just in the defrost and made both yogurt and fermented baked milk, including it periodically several times.

If you ferment with store-bought yogurt, it will be ready in 4-5 hours, I don’t know on sour cream, the girls will tell you better.
Can you find out the recipe for chicken fillet in Indian with curry?

[Lud-Mil @]

Lud-Mil @, thank you very much for the tips. I'll try, maybe I can do it better in a pressure cooker. Although I just have a yogurt maker, it happens that I put yogurt in it at night, and it can acidify. And keeping a lot of devices in the kitchen is difficult if you can do everything in a pressure cooker.

This morning I cooked rice milk porridge. In the evening I put porridge on the program with a delayed start. Proportions of 1 m. Art. rice: 2.5 m water + 2.5 m.st of ice milk + sugar + salt. To take care of the bowl, I poured water on the bottom, put a towel and put a large glass bowl, I have it under the salad. In the morning I opened it - everything was ready, the porridge was cooked, but it was thin. I turned off the device, closed the lid and went to sleep for another hour. When I returned, the porridge thickened pleasantly and cooled down, I melted butter and a spoonful of honey in it. Immediately I remembered the taste of childhood. In this topic, they probably already described it many times, but like a savage, I have a rush of piggy delight. In my Panasonic (and he is over 5 years old), you can't cook porridge like that - the bucket is already pounded, everything sticks, and the smell from the lid. Like her not mine, what her not mine - all the same some kind of smell from different dishes, which is then felt in the current dish. In salty it is not felt, but in porridge it is very even. You can't remove the lid there and the gum too. And she apparently strongly absorbs all the smells.

behold Indian chicken fillet recipe from youtube
I put on the "bird" program also for 20 minutes, as stated in the recipe
I didn't have any curry sauce, but I took homemade sour cream from our Odessa Privoz and mixed it with curry powder (I bought it in jars in Silpo). And in lemon, I peeled the skin so that it would not taste bitter and cut into triangles.
Bon appetite!

Watch the recipe starting from the 2nd minute of the video

[Alla]

Alla, thanks for the recipe, I will definitely try.
And today I will cook jellied meat. Why, I don’t know myself, I don’t seem to want him very much, but for the sake of sports interest you can do so much. I saw oxtails on the market today, remembered that I had read somewhere that they were very tasty jellied meat, bought a tail, pork knuckle, I will try. For now I set all this abundance of meat to soak.

The most delicious jellied meat is from the so-called beef "skakunka". Recently I had the imprudence to cook. They ate in two days (they saved, they could have eaten earlier), my husband bought 2 more pieces, and is waiting for the next portion. One "but" - the horse does not fit into the SV, cooked in a saucepan, long and tedious ...
py sy - delivered yogurt, LAKTINA starter culture from ATB, pasteurized milk, 2.5%, also from ATB (such as a favorable price)

[Julia]

Julia, and what kind of "skakunok" is what part of the mascara?
In general, I don't really like beef jellied meat, I respect pork more, but I decided to try, for which these tails are so praised.

The hoof is the part of the leg closer to the hoof. It is very tasty if pork and beef jellied meat. Last time I cooked - a skunk + chicken breast + 2 chicken thighs. I cooked borscht with tails, which is also very tasty. By the way, you should try the horse + tail + breast.
Experienced girls, tell me what yogurt should look like after SW, when you can take it out and put it in the refrigerator. Mine looks like regular milk (after 4 hours in the CB on defrosting).If this is not correct, immediately prompt the methods of resuscitation, please!

[Julia]

Julia, well, is it like a pork knuckle or below?
I don't know how your leaven works, how long it takes. In 4 hours my yogurt has already stabilized, if you tilt the jar a little, then it does not move, the surface remains flat. Like milk - it's not ready yet. And I didn't measure the temperature of the water in the bowl, maybe it doesn't heat enough on Defrost? Although Luda did it in this mode, she did it.

[Julia]

Julia, well, is it like a pork knuckle or below?
I don't know how your leaven works, how long it takes. In 4 hours my yoghurt has already stabilized, if you tilt the jar a little, then it does not move, the surface remains flat. Like milk - it's not ready yet. And I didn't measure the temperature of the water in the bowl, maybe it doesn't heat enough on Defrost? Although Luda did it in this mode, she did it.

I didn't measure the temperature, I don't know how. I think that my milk was initially colder than necessary, but "Defrosting" did not heat it up. The water was barely warm, the pot was not warm. Trying to save the situation, I warmed everything up a little on the "Heat" program, now I plan according to the script, another 4 hours on "Defrost". I add time periodically, and sometimes warm up everything a little. Logically, if the bacteria did not have enough heat, they did not wake up and did not deteriorate. So now only they have to wake up, well, and then according to the scenario ... Right? Say yes !!!
As for the knuckle, I can't say for sure, we were discussing it with my husband. Something like this: the joint that is above the hoof. The cow has a "knee" there. Well, something like this

Ah, now I understand.
Julia, I think that everything is correct, the bacteria were cool, they were not awake yet, yogurt needs 37-40 degrees. Another time you heat up the milk and water in the bowl, then put it on defrost. Wait still, it should work out.

Waiting !!

The jellied meat is cooked. I cooked two full cycles (50 minutes) on Beef, then it stood for about an hour while maintaining the heat, I thought the pressure would come off, but the lid did not unlock, turned off the heat, did not release the pressure, waited until it went off, minutes it took twenty with a full pot. Now I have opened it, there is practically meat separately, bones separately, the most tender meat. I wait until it cools down to make it out, tomorrow I will boast ready.

Yum-dumb !!! Probably, you need to defrost your horses! ...
And my yogurt is thickened! I put it in the refrigerator. I'll try tomorrow ...
The serum bounced a little. Well, nothing, as Dotsya says, now I will know. And, by the way, I have already bought Vivo's leaven. Here's the problem: I can't stand boiled milk. If you just heat it up, don't boil it (pasteurized) - what will happen? I don't want to take super-pasteurized - it's expensive, and in general I don't treat it well. I generally have a problem with milk, even pasteurized or homemade not all I drink. Some with pleasure, but from some turn back, I can't drink. I don’t know why, what caused it, and I don’t even know how to define for myself which one and which one is not. I only know that I enjoy drinking Zarechye 2.5%. Now, if you could make it out of it and not boil it ... Can I?
Yes, and at what stage should you put sugar in yogurt?

Yes, and at what stage should you put sugar in yogurt?

Already after fermentation-thickening into finished yoghurt

Already after fermentation-thickening into finished yoghurt

Thank you!
What about boiling?

Girls, please tell me if there is a fundamental difference between Saturns 9184 and 9181 except in the volume of the bowl?
In the online store where I took Saturn for myself, such a model is no longer available, but there is 9181 and it costs 70 UAH cheaper. Should my mom order it? what's the catch?

What's the catch?

Judging by Albina's reviews, there is no catch. The only difference is in the volume of the bowl. Most likely a marketing ploy. Maybe 6 liter less is taken because of the large volume, so the price was lowered. I think we should take it!

Thank you, I already made an order. With all the discounts came out 395 UAH, even cheaper than my 9184 for 467 UAH

Thank you, I already made an order. With all the discounts came out 395 UAH, even cheaper than my 9184 for 467 UAH

Congratulations, I wish you a successful visit !!!

Thank you, I already made an order. With all the discounts came out 395 UAH, even cheaper than my 9184 for 467 UAH

And where did you order 9181 for 467 UAH?
Girls, is it worth advising the employee this SLE (she asked her to help her in choosing)? A family of 5 people: mom, dad, daughter and two boys. The size of the saucepan will suit them, but I read that the coating is not very good. And how are the programs adequate, without jambs? I am afraid to advise so that they do not scold later.

Thank you!

For jellied meat, I can insert my 5 kopecks - my mother always takes a part from the beef knee, there is an astringent substance that allows the jellied meat to set even without gelatin, but I also add it for safety reasons. In general, after a trip to Truskavets, I try not to eat heavy dishes such as jellied meat, there the doctors painted everything like that.And in Germany, jellies are not cooked at all, my aunt went to Germany to live, married a German. So she cooked jellied meat for the holiday, and the Germans twirled their fingers at the temple like "stupid Russian" eats cholesterol Although of course very rarely you can have a little bit and with mustard I have a daughter crazy about jellied meat, but I try to cook everything dietary

And where did you order 9181 for 467 UAH?
Girls, is it worth advising this SLE to the employee (she asked her to help her in choosing)? Family of 5 people: mom, dad, daughter and two boys. The size of the saucepan will suit them, but I read that the coating is not very good. And how are the programs adequate, without jambs? I am afraid to advise so that they do not scold later.

I ordered 9184 for 467 UAH, but it is not available now
But there is 9181 for 395 UAH, there is a larger bowl, it is 6 liters. I just recently ordered it for my mother
I have a good discount in this online store, we ordered a lot in it, it is in Odessa, called 🔗.

Thank you!
What about boiling?

Well, ideally, even pasteurized should be boiled, only ULTRA is not necessary, but to be honest, it's all the same to the house. conditions of all sterility, as on a pier. factories do not comply, no matter how hard you try. Therefore, the store can be boiled at will (it went through some kind of processing), but home or farm must be boiled, for the first time, when they started selling farm, they even wrote on the barrel in big letters: BOOM !!!

I ordered 9184 for 467 UAH, but it is not available now
But there is 9181 for 395 UAH, there is a larger bowl, it is 6 liters. I just recently ordered it for my mother
I have a good discount in this online store, we ordered a lot in it, it is in Odessa, called 🔗.

Yes, I asked about her. The saucepan fits.
I looked, without a discount it is 412 UAH, plus delivery UAH. 40. Good price, in general.

[Alla, Olga]

Alla, Olga, I already wrote here that I took a 6-liter Saturn for my sister. She uses it as much time as I use mine, quite happy. It is exactly the same as ours, only the bowl is larger. One or two pages ago, I told how I made potatoes, so it stuck with me, my sister doesn’t. I don't know, maybe a six-liter saucepan is better, or maybe she just doesn't bother her with baking, unlike me. So we can safely recommend it to relatives and friends. When I teased my sister about this saucepan, I was worried for the first time, suddenly I won’t like it, she had two multis, she didn’t really need a third, but everything is fine, everyone is happy.
Julia, probably today is an unfavorable day for yoghurts - my whey also rebounded after 2.5 hours, although usually four to five hours is a normal time.
I don't even know about jellied meat, you can't understand these doctors. So what if cholesterol is a meat dish, then you should refuse meat altogether, and it seems like jellied meat is useful for joints with these gelling substances. Well, okay, we don't eat it every day, but in moderation everything is possible.
I poured two trays, and there was still a decent amount of broth, I had already cooked cabbage soup on it.
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