Saturn ST-MC9184 pressure cooker multicooker (reviews)

Today I cooked chicken - thighs (half defrosted) for baking for 30 minutes. Not boiled, and with gravy - yum-yum!

So he cooks on baked goods without pressure, how did they cook half-thawed in 30 minutes?

So he cooks on baked goods without pressure, how did they cook half-thawed in 30 minutes?

I think that with pressure - the valve was closed, the lid "sucked". At the end, I blew off the pressure, a little - only the liquid that is from the thighs, so a little. The meat when laying on top was soft, but inside it was a little frozen - that's why it was "semi"
I liked it much more than it was completely boiled on "Bird". And the baked potatoes are delicious. Try it, let it be as tasty for you as for me!

khachu meat and mnogoo

And I'm borscht !!

I think that with pressure - the valve was closed, the lid "sucked". At the end, I blew off the pressure, a little - only the liquid that is from the thighs, so a little. The meat when laying on top was soft, but inside it was a little frozen - that's why it was "semi"
I liked it much more than it was completely boiled on "Bird". And the baked potatoes are delicious. Try it, let it be as tasty for you as for me!

Thank you, Yul, I am also delicious today, I sang pilaf with seafood The first time I cooked pilaf in a pressure cooker - the flight was successful, everyone was full and satisfied, and most importantly quickly to the point of indecency, I didn't even have time to wash my head, and Saturik was already squeaking
And about baking - I think. all the same without pressure, but with very little "evaporation" and with very powerful grilling - so it was quickly cooked. It is worth trying for me and I will also try potatoes on baked goods, so far I have only done "poultry"

And I'm borscht !!

And I like the multi borscht more ... Just don't beat me, please

The first time I cooked pilaf in a pressure cooker - the flight was successful, everyone was full and happy

Yes, my husband only then resigned himself to buying SV when he ate pilaf from it. For six months he growled at me, did not let me buy. Happy birthday blackmailed, bought. The first dish in SV is pilaf. Now he walks around, tells everyone what a wonderful wife he has, and what a wonderful EVERYTHING this pressure cooker is!
And between pilafs - all sorts of sweets like yogurt and potatoes, and simple dishes like porridge and borscht, which are now cooked without my participation, and save me a lot of time.

And about baking - I think. all the same without pressure, but with very little "evaporation" and with very powerful grilling - so it was quickly cooked.

When baking, my pressure builds up if there is even a little liquid. The meat under the cheese crust was made on baked goods, it was not fried at all, because the juice was letting in, and there was nowhere to evaporate liquid under the lid.

On baking, my pressure builds up if there is even a little liquid. The meat under the cheese crust was made on baked goods, it was not fried at all, because the juice was letting in, and there was nowhere to evaporate the liquid under the lid.

Everything is correct, if there is liquid (and in meat it is mostly there), then the pressure is gained. Another question is, if there is not much of it (as is the case with well-thawed or not frozen at all, "dry" meat), then the process of recruiting and releasing pressure can go quickly and imperceptibly.
)

Girls, did anyone try to cook with a lid on the frying? There, pressure is also recruited according to the principle: is there liquid / no liquid?

I get pressure even in frying.Once I made a frying, onion + carrots, covered it with a lid, did not pay attention to the valve, and then I can not remove the lid, it already sucked, I had to relieve the pressure

I get pressure even on frying. Once I made a frying, onion + carrots, covered it with a lid, did not pay attention to the valve, and then I can not remove the lid, it already sucked, I had to relieve the pressure

Nifiga yourself! And where did he get so much steam to gain pressure?
And what kind of pressure frying did it look like?

Well, a normal look, I caught myself right away, blew off the pressure and everything is fine. I make beetroot caviar, it is also without water, in the frying mode for 30 minutes under pressure, it turns out great, the beets let juice a little, plus roast, tomato, that's all the liquid. Does not burn, does not stick.

Girls, today I ventured to cook pilaf a second time, unlike the first time, this one turned out to be successful.
Pilaf with chicken (multicooker-pressure cooker Saturn ST-MC9184)

Well, a normal look, I caught myself right away, blew off the pressure and everything is fine. I make beetroot caviar, it is also without water, in the frying mode for 30 minutes under pressure, it turns out great, the beets let juice a little, plus roast, tomato, that's all the liquid. Does not burn, does not stick.

In your own pot?
My applesauce stuck thoroughly, soaked for a long time, then rubbed off

I make beetroot caviar,

but you can sketch a recipe for the gifted type of me or send it where necessary ... for a recipe

but you can sketch a recipe for the gifted type of me or send it where necessary ... for a recipe

I'll keep you company!

I'll keep you company!

I have the simplest recipe: onions, carrots for rast. I saved the oil, twisted the tomato there, held it a little on the frying so that the moisture evaporated, added raw grated beets, salted, a little sugar, covered with a lid and for 30 minutes under pressure. When I opened the lid, there was more moisture than I needed, so I fried a couple of minutes with the lid open and it was ready. Then you can add garlic to taste and who else loves what other additives.

In your own pot?
My applesauce stuck thoroughly, soaked for a long time, then rubbed off

My chicken is completely stuck, the potatoes are sticky. But frying, no beets. For some reason, it also seems to me that my frying mode is not as aggressive as some, I can throw an onion with carrots for frying to the borscht, at this time I cut something else myself, cut it, but it calmly turns, it does not burn instantly , that is, as in the pan - I forgot it burned out.

It doesn't burn instantly for me either, I fry one, and I manage to clean, cut and add the other at this time. But the frying is still active, if you gape, it will easily burn out.
I'm sitting here and. I decided to cook a pork knuckle in beer, and then something got scared - after all, there is alcohol in the beer, there will be no excess pressure? Or else I’ll make an explosion ...

And my time cannot be changed (((

And my time cannot be changed (((

Do you have a volume of 5 liters? And when did you buy?

Do you have a volume of 5 liters? And when did you buy?

5, bought at the end of September at Komfi in Odessa

5, bought at the end of September at Komfi in Odessa

It's all strange! Some kind of lottery! The fastest way is that this new batch of 5-liter is harmful and does not want to add time

It's all strange! Some kind of lottery! The fastest way is that this new batch of 5-liters is mischievous and does not want to add time

Well, yak sіm * I, also sonechko (c) Which country is the manufacturer, such are the settings. In general, I think that the pressure cooker is simply gorgeous for the money. And with these little things, I calmly put up with.

I cooked cabbage rolls yesterday, before that I cooked stuffed peppers a hundred times for 15 minutes. it was enough for the eyes, but for the stuffed cabbage you still had to put at least 20, and so delicious.

... for the money, the pressure cooker is simply gorgeous.

I agree 100%!

I cooked cabbage rolls yesterday, before that I cooked stuffed peppers a hundred times for 15 minutes. it was enough for the eyes, but for the stuffed cabbage you still had to put at least 20, and so delicious.

Thanks for the clarification, boom in mind!

And I did make a knuckle in beer.
I soaked the shank in water, scraped it off, rubbed it with salt, pork seasoning and granular mustard. I greased the saucepan with vegetable oil, put the shank in it, poured out a bottle (0.5 liters) of beer.
Extinguishing program, default time is 40 minutes.
🔗
While the knuckle was getting ready, I had lunch, then I was drawn to sleep, and I lay down "for half an hour," but apparently the fact that the previous night I sat in the spinning, instead of half an hour I was dry, probably about three hours, of course, had no one to turn off the pressure cooker, all this time the knuckle stood on the heating.
When I woke up, I opened the pressure cooker, the knuckle was soft, but I decided that it needed to be turned over and boiled, so that the other side also boiled in the beer, which was done, I turned on Braising for 20 minutes again.
Then I was distracted by some business, I did not turn off the heating again, maybe for half an hour or an hour my knuckle stood on it again, the pressure had time to go off by itself. I took out a shank, it was very soft, the skin was just the most delicate, but since I love the fried crust, I could not stop at this stage. I mixed soy sauce, honey, a little more pork seasoning in a bowl, squeezed out a couple of cloves of garlic, rubbed the knuckle again with this gruel on all sides and put it in a slow cooker to fry (in Saturn I did not dare, after all, his saucepan is tender, and the skin the shank itself is very sticky, so I fry it in Marus, greasing the bowl with vegetable oil). Although I tried to preserve the shank in its entirety, during frying it still fell apart when I turned it over from side to side, for me it was not important, but if you cook it for celebrations, then it would probably be better to bake it in the oven at this stage so that it retains its shape.
The smell in the house after all these manipulations with the knuckle was breathtaking! But then a slight disappointment awaited me - I cut off a piece for myself, the skin and all the connective tissues simply melted in my mouth, the taste and aroma were indescribable, but the meat itself seemed somehow dry to me. No, it was soft, cooked, easily disintegrated into fibers, but I didn't like these very fibers, they seemed somehow dried out. I already thought that this was probably due to cooking under pressure, maybe this is a pressure cooker that squeezes out all the juices from the fibers, I even decided to cook it again for comparison in an ordinary cartoon, I didn't even write you a report about such contradictory impressions, I put the knuckle in fridge.
Today I cut myself a few slices of a shank for dinner, tried it and realized that I would have to take my words about dried meat back and apologize to Saturnichk. All dryness disappeared somewhere, it turned out very, very tasty cutting, help yourself!
🔗

So, sir, now draw up a separate recipe, so that I bookmarked this beauty
Looks very tasty. I never made a knuckle, only meat in a piece, and this one under the skin simply has to be juicy, not dry

[Aina]

Aina, it's not difficult for me to arrange, just I don't know if it's worth it - like there are already similar recipes, though for other pots.

[Aina]

Aina, it's not difficult for me to arrange, but I don't know if it's worth it - like there are already similar recipes, though for other pots.

I mean that each saucepan has its own cockroaches Sometimes I like the dish, but how to make it in your pot so as not to dry it out or so that it will definitely boil
And so there will be a ready-made recipe with cooking time in our saturchik. Moreover, there are pictures ... So please, please !!!

Okay, I went to compose a recipe.

.. So please, please !!!

Done!
Shank in beer (pressure cooker multicooker Saturn ST-MC9184)

Yesterday I still charlotte in Marusa zababahala, at the same time wrote a recipe for her, maybe someone is interested.

Done!
Shank in beer (pressure cooker multicooker Saturn ST-MC9184)

Yesterday I still charlotte in Marusa zababahala, at the same time wrote a recipe for her, maybe someone is interested.

Yum-dumb! Lyudochka, of course interesting! It is very interesting for newcomers, and for us - if you don’t cook a dish for a long time, you can forget the peculiarities of cooking.
Thank you very much for the recipes! We look forward to more and more!

Girls, here I got this idea .... I washed the flask of the airfryer, and put the lid on top of the open SV. And then I remembered that the instructions for the airfryer say that the lid can be used on other dishes, not only on the flask. And I also remembered how I baked a cake in an airfryer, and Lyuda - bread. Well, and an idea: what if you bother, changing the cover of the SV to the cover of the airfryer? When you take out a not quite finished, hot product, you can damage it. And it's easier this way, faster. But, I think, in this case, it is better to turn off the SV. What do you think?

I don’t have an airfryer, but I imagined something like that that it’s better not

Julia, the idea is very interesting. In principle, you can try, but here questions arise:
1. How much the diameter of the AG lid and the CB saucepan coincide? Could you show the photo how it looks?
2. Whether the multicooker body or some of its parts will melt, then you need to watch how the heating from the AG will go. Maybe then remove the bowl from the SV, put it, for example, on the stove, and the AG heater is already on top?
3. Will it damage the coating of the bowl.

Lyudochka, thank you for the pilaf, for the knuckle, and for the charlotte in Marus, and in general for making recipes

Girls, thank you for your feedback and support. And for our pleasant communication.

Julia, the idea is very interesting. In principle, you can try, but here questions arise:
1. How much the diameter of the AG lid and the CB saucepan coincide? Could you show the photo how it looks?
2. Whether the multicooker body or some of its parts will melt, then you need to watch how the heating from the AG will go. Maybe then remove the bowl from the SV, put it, for example, on the stove, and the AG heater is already on top?
3. Will it damage the coating of the bowl.

The answer is: 1) I probably won't be able to take a picture, at least in the near future. But it looks like this: the AG cover is 2-3 cm larger in diameter than CB.
2) It is unlikely that something will melt (the SV itself warms up, God forbid), but you can also remove the cup. By the way, I literally turned on the AG for a minute, but there was no time to test it.
3) Or maybe it won't hurt - after all, we bake in AG in non-stick forms! At least I baked.
So there is hope. As soon as there is a reason, I will test.

The answer is: 1) I probably won't be able to take a picture, at least in the near future. But it looks like this: the AG cover is 2-3 cm larger in diameter than CB.
2) It is unlikely that something will melt (the SV itself warms up, God forbid), but you can also remove the cup. By the way, I literally turned on the AG for a minute, but there was no time to test it.
3) Or maybe it won't hurt - after all, we bake in AG in non-stick forms! At least I baked.
So there is hope. As soon as there is a reason, I will test.

I'll watch it through a crack from under the bed

Scary?

Yes, somehow scary. Sorry for Saturnichka.

Girls, help me figure out what I did yesterday
Yesterday I saw enough of Lyudochka's knuckle and climbed into the freezer today ... I took out a frozen piece of pork cue ball, rubbed it with salt and pepper and put it in Saturchik. A glass of water to the bottom and 50 minutes on the "beef". I lowered the pressure manually, picked it up, it seemed to me it would not be enough, it was completely oak from the freezer, turned it over to the other side and for another 60 minutes. to "extinguish". The pressure was also lowered manually - she took it out, rubbed her hands, cut off a piece, and he was tyrsa-tyrsoy. You can eat, but no pleasure. I am all upset, have I really digested?

The pressure was also lowered manually - she took it out, rubbed her hands, cut off a piece, and he was tyrsa-tyrsoy. You can eat, but no pleasure.I am all upset, have I really digested?

And you can translate this expression (tyrsa-tyrsoy), I have never heard that. What's wrong with this meat?

Well, that the meat is not juicy and tasty, but how tyrka tastes like coconut flakes, like sawdust ... In short, dry and crusty

Aina, so I had a similar impression of the shank, when I immediately tried it lukewarm (now at least I will know what it is called), I wrote about it here in the topic. But then, the next morning, it tasted completely different. If you are going to fry the meat, then fry it and lay it down, if not, then let it cool (I would even better leave it to cool in the broth). Then cut into slices across the fibers, there will be a delicious.
But in general, for just meat, even frozen, it is certainly too much time, the knuckle is tough, because it is cooked for a long time, and ordinary pork needs to be cooked less.

Mil, it's already completely cooled in the broth - it's still tasteless
How much is optimal for frozen pork? Is 1 hour enough?

It depends on what part, if not rough, then it seems to me that even 30-40 minutes would be enough.
So today I decided to whip up a supper (I decided to mock my back, I have no strength to do anything), in order to do this with a minimum of labor, I threw a chopped onion (fresh) into the pressure cooker, grated carrots and chopped Bulgarian pepper from the freezer, chicken parts from the freezer (what came to hand - the wings, back, put on the soup), poured spiral horns, salted, sprinkled seasonings, poured boiling water from a kettle, the pasta was not even covered with water, but I expected that all the frost was still water will give, put the Bird 15 minutes. The pressure did not release, it disappeared quite quickly, there was no water left in the saucepan, the pasta was well cooked, maybe a little spread on the top, but just a little, and so it is quite elastic. The chicken turned out to be a little harsh, it would have been quite enough for five or ten minutes, but it was a soup chicken, I immediately thought that there would be little time, but I didn’t put it anymore because of the pasta so that it wouldn’t be cooked into porridge, ideally it would have been at first a chicken for 15 minutes, and then fill up the horns and run the program again, but I did not have the strength for all these manipulations. That is why I think that 30-40 minutes is also enough for pork.
And I already had supper with horns with wings, although the wings in my mouth did not melt, but they turned out quite tasty.

Next time I'll try for 20 min. on the one hand + 20 on the other, though now I really don't want to cook meat like that It would be eaten