Saturn ST-MC9184 pressure cooker multicooker (reviews)

Mila, beautiful chill!
And the broth is transparent. I immediately wanted to cook jellied meat too. Do you always have transparent broth in a pressure cooker? I cooked veal soup, so my soup turned out to be muddy, although very tasty - the child immediately ate a plate and asked for more supplements

[Alla]

Alla, yes, usually in SCW the broth is always transparent. Moreover, I do not drain the first broth, but immediately put the meat in cold water and set it to cook. The foam usually sticks to the walls, it can then be removed, but there is nothing in the broth itself. Most likely, the soup from something else became cloudy - maybe the potatoes are boiled, or cereals. But, to be honest, I never (in my "pre-cartoon" life) suffered much from the transparency of the broth, it turned out - good, no - and it is not necessary, the main thing is that it tastes good.
By the way, today for the first time my lid was soiled, all the meat froth on it and settled. In principle, it's okay, it was washed easily, I just conclude that Beef is probably a very powerful program.
It's better to me on "you", I'm "Adyn pieces".

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: BOOK !!!

Uraaa! And then I’m scared to try my yogurt (in boiled milk), I’m looking for a volunteer

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 completely agree. We cook jellied meat precisely because of these magical properties of the horses, doctors advised my daughter, but my husband and I know our problems ourselves. By the way, if it's so scary, you can not put meat there. Well, in general, jellied meat is our traditional dish, which means it is useful for us, otherwise it would not have taken root. And the last thing - everything is good and useful in moderation. I don't think we eat it so often that it will harm us. And the German national knuckle is not cholesterol? Moreover, this is a hot and fatty dish, it is more harmful than jellied meat! GIVE A COOLER !!!

And beer, in buckets, is supposedly good for the German stomach

Girls, well done yoghurts, jellied meat. And yesterday I came home from work so tired that for the first time, I don’t know for how long I didn’t cook anything at all.

[Julia, Olya]

Julia, Olya, so yesterday I forgot about beer with a knuckle! And also there, scold our jellied meat! Probably according to the principle "What is good for a Russian, death for a German."
Juliado not be afraid, try yogurt, it seems to me you will not feel any boiled taste in it. I don’t drink milk at all, neither raw, nor baked, nor store-bought, nor homemade, but everyone will enjoy yogurt.
Luda, rest and with fresh energy for cooking.

Oh, I don't even know, I walk around this yogurt like a fox. It is so thick, it does not flow out of a tilted can. And there are no volunteers. Probably have to do it myself.
If I hadn't boiled it myself !!!
Lyudochka, we also have such days. I know you will catch up !!!

[Yul]

Yul, well, at least one small spoon try, and suddenly you like it ...

Well, that's it, I'll go right now and try !!!!

And here I tried it! I sit with a plate - I ate half without sugar, and in the second (for the sake of sports interest) I put cherry jam syrup. So tasty!!!
And with sweet, and without! I am pleased to think that I have a whole box (4 pcs) of VIVO starter culture in my refrigerator. By the way, you can re-ferment from your yogurt. How much yogurt should be left for a liter of milk sourdough?
Give YOGURT

How much yogurt should be left for a liter of milk sourdough?

from 100 grams and further, the more, the thicker the re-culture will be

Well, you were afraid.

What about boiling?

I will say to myself - how many yoghurts I cook in pasteurized milk - I do not boil milk
Whether this is correct or not entirely - I will not say, since the views on this issue are different, but I do not plan to boil pasteurized milk any further. But I repeat - I say this, as I do.

[Ira]

Ira,: friends: I have the same views.
If the milk is homemade, then you definitely need to boil, but I ferment the store milk like that, I don't see the point in another treatment. In general, our mothers (and grandmothers) fermented milk, when no one else knew the word "yogurt", they shared the starter cultures with each other, kept them in clean jars in the refrigerator, but there was no talk about sterility, and of course the milk was boiled, because it was rustic, from a cow.

[Ira]

Ira,: friends: I have the same views.
If the milk is homemade, then you definitely need to boil, but I ferment the store milk like that, I don't see the point in another treatment. In general, our mothers (and grandmothers) fermented milk, when no one else knew the word "yogurt", they shared the starter cultures with each other, kept them in clean jars in the refrigerator, but there was no talk about sterility, and of course the milk was boiled, because it was rustic, from a cow.

So I think so!

[Luda]

I don’t drink milk at all, neither raw, nor baked, nor store, nor homemade, but everyone is happy to drink yogurt.

No, well, definitely sEstra.

Luda, have a rest and with fresh energy for cooking.

Lyudochka, we also have such days. I know you will catch up !!!

Girls, dear ones, thanks.
And I wanted yogurt.

Girls with a 9181 model? Is it the same only 1 liter more? Am I confused? And who took Polina's stainless steel spare tire to her? Suitable?

Although I don't have 81 models, I can answer. Yes, it is 1 liter more and 100 W more powerful. 6L stainless steel pots from Polina are suitable.

No, well, definitely sEstra.

Well, it's not for nothing that we are namesakes.
I am with the final report on the jellied meat.

My mother usually has a tighter jellied meat, you cut it right with a knife, and you can put it like a sausage on a sandwich. Mine turned out weaker, closer to aspic, next time I will add a pig's leg to this set, but it tastes great!

Well, it's not for nothing that we are namesakes.
I am with the final report on the jellied meat.

My mother usually has a tighter jellied meat, you cut it right with a knife, and you can put it like a sausage on a sandwich. Mine turned out weaker, closer to aspic, next time I will add a pig's leg to this set, but it tastes great!

Girls and me to you !!!! Bought today Saturik 9181, 6 liters! Finally, I'm with a pressure cooker! I "bore" the cartoon for two years, until I matured, with SLE faster, I was thirsty for about half a year, and now he is a "bandurenish" already puffing in the kitchen, and all the household with fear walk by and glance sideways

[Aina]

Aina, congratulations on your new assistant!

[Aina]

Aina, congratulations on your new assistant!

Thank you
I will now have a carriage and a cart of questions
Here is the first one: how much dry, hardest beans do you cook?

I haven’t boiled beans yet, I don’t want to. You can try setting the Beans to their maximum.

I haven’t boiled beans yet, I don’t want to. You can try setting the Beans to their maximum.

I cooked for 1 hour and 10 minutes, only then did I boil But my beans are not growing, but oh-oh-oh-very thick-skinned

Is it in the pressure cooker? It's just that I just read in one topic, the bean soup was cooked for 50 minutes, but there is another pressure cooker, not like ours, it shows not just the cooking time, but together with a set of pressure.

Is it in the pressure cooker? It's just that I just read in one topic, the bean soup was cooked for 50 minutes, but there is another pressure cooker, not like ours, it shows not just the cooking time, but together with a set of pressure.

first of all, I boiled the squv with a lemon, understood the principle of working with a valve and with pressure, then I started to cook beans ... First, I put the suggested 30 minutes, then, even in the process of gaining pressure, I added +10, well, I think, I have it “long-playing”, and when I forcibly released the pressure and looked, and she started the organ again hard, for 30 minutes. This time, everything was already fine, but not a hint of boil-over, these are beans, they are soaked in mine for half a day

Well, yes, probably the sort.
And today I again made stewed potatoes, how delicious they are after all in the SLE! This is probably the only way I will cook potatoes now.

Well, yes, probably the sort.
And today I again made stewed potatoes, how delicious they are after all in the SLE! This is probably the only way I will cook potatoes now.

AS???

Yes, at least, it's still delicious!
Today I lightly fried onions and carrots right in the bowl on the Fry, then I put potatoes there, I had them small, so I cut them into four parts, salted them, added two or three tablespoons of mayonnaise (you can add sour cream, or just pour milk) , half a glass of water, Legumes 30 minutes. Beans are probably a powerful program too, because the bottom of the potatoes are even fried. You can give less time, I cooked on the Bird for 10-15 minutes, it's still delicious. You can also fry any meat with onions-carrots, then potatoes there, you can not fry at all, just fold everything, all the same it turns out yummy.

Yes, at least, it's still delicious!
Today I lightly fried onions and carrots right in the bowl on the Fry, then I put potatoes there, I had them small, so I cut them into four parts, salted them, added two or three tablespoons of mayonnaise (you can add sour cream, or just pour milk) , half a glass of water, Legumes 30 minutes. Beans are probably a powerful program too, because the bottom of the potatoes are even fried. You can give less time, I cooked on the Bird for 10-15 minutes, it's still delicious. You can also fry any meat with onions-carrots, then potatoes there, you can not fry at all, just fold everything, all the same it turns out yummy.

You can't look here at night Potatoes like this now, it's good that you are too lazy to peel

Nothing, tomorrow you can catch up.

Nothing, tomorrow you can catch up.

Oh, yes ... I feel that tomorrow Saturik will have a difficult day. I have already thought of so many things, but by whom and when to eat it all, from today's approach, the poor man plowed porridge and beans the next day + cartoon without ceasing: the first is and the second, and charlotte (which no one else fits)

Well, the household will also have to strain, let them eat harder.

Aina, congratulations on the pressure cooker. Strong friendship to you.

and looked, and she was hard again started the hurdy-gurdy, for 30 minutes.

And you just looked, did not get one for testing? When I cook borscht, I cook beans for 30 minutes. I open it, and it looks damp, but in fact it is already ready.
The girls also have a question for you: I have repeatedly read that already during the pressure and cooking you add time - this is how mnu doesn’t work (although I don’t seem to need it, but interest is bursting).

The girls also have a question for you: I have repeatedly read that already during the pressure and cooking you add time - this is how mnu doesn’t work (although I don’t seem to need it, but interest is bursting).

Everything is simple for me - when I decided that the time is not enough, I just clicked on + a certain number of times. What is wrong, what does not work? It will not work if you want to add more time than the maximum, and everything else should work out.

[Luda]

Luda, I have the same - with the "+" and "-" buttons in the process, the time changes (in the range provided by the program). For example, I cooked jellied meat, set it for 50 minutes, went to look - the display shows that there is one minute left, I quickly caught up with a plus sign again until 50 minutes.

And today I again made stewed potatoes, how delicious they are after all in the SLE! This is probably the only way I will cook potatoes now.

I agree 100%. Potatoes in SKV really taste different from all stewed potatoes. I fry a little chicken in the frying mode (it sticks, so a little), then there are onions, carrots, potatoes, spices a little water and for frying under pressure for 20 minutes. It couldn't be tastier

[Aina]

Aina, congratulations arrived in our regiment
In the first days I cooked a hundred, that my barely eat.
I wanted something fresh for the evening - I put on Hungarian goulash. Yesterday I cooked borscht, it turned out so delicious, my daughter and classmate came to dinner after school, ate a borscht, praised
Saturn and I feel like Shiva with many arms

[Alla]

Alla, you need to urgently change your nickname, or at least your avatar! Well, what kind of Snail are you now ...

I designed jellied meat with a separate recipe, maybe someone will come in handy.
Jellied meat in a multicooker-pressure cooker Saturn ST-MC9184

I cooked for 1 hour and 10 minutes, only then did I boil But my beans are not growing, but oh-oh-oh-very thick-skinned

I once cooked the beans for vinaigrette even longer - 1 hour 20 minutes - and all this in Saturik I got such beans

Oh, by the way, about my ordered silicone O-ring and inner cover. Not yet received

What is the inner cover? She won't go to Brand 6050?

Girls, and Saturik is a little odorless or is it just mine? And how long does the smell disappear?

Mine had a little smell, washed it and drove it away with ginger, now it doesn't seem to smell of anything (except for sweets).

Mine had a little smell, washed it and drove it away with ginger, now it doesn't seem to smell of anything (except for sweets).

Where did you wash it? Is it inside? I have no smell at all, but I boiled it for every fireman with lemon, but there is a smell of plastic inside, where the heating element is, especially when it heats up

No, of course not inside. I washed the saucepan and lid. And inside - it's probably still the heating element burns.
After all, I went to sniff on purpose - in general, if you stick your nose to the heating element itself and sniff it well, then, perhaps, a slight smell can be caught.

No, of course not inside. I washed the saucepan and lid. And inside - it's probably still the heating element burns.
After all, I went to sniff on purpose - in general, if you stick your nose to the heating element itself and sniff it well, then, perhaps, a slight smell can be caught.

It was you who smelled cold I am embarrassed by the smell when it heats up oh-oh and starts to ping

I don’t even know, maybe it pings, I usually don’t stand near him, I turned it on and left. Or maybe I'm used to it and I don't notice the smell - sometimes I do roasting, I don't seem to feel anything special. Next time I'll try to pay attention.
Probably, this is still from the coating of the heating element, there may be a smell, I remember somewhere, in the topic of brands or something, I came across such information that when heated it is the non-stick coating of the heater that smells, it seems that over time it burned and the smell disappeared. But it seems to me that it's okay, this smell will not be transmitted to food, because the bowl is sealed with a sealant, and the pressure does not allow foreign air to penetrate into the saucepan.

I have 9181 (6L), but it sticks to the bottom all the time. I cook with soda (I have already tried dry mustard) periodically, but it does not help. The carbon does not go away completely.
And so every day I create something. Everything is very tasty, my husband really likes it.
Yesterday I made yogurt on Activia, found a video on YouTube, did not pour water into the bowl, tightly closed the jars with screw caps and defrost