Multicooker-pressure cooker-slow cooker Steba DD2 / DD2 XL

Yes Yes Yes! everything worked out!!!!!!!!!!!!!!!!!!!!!))))))))))))))))
I am delighted!
the yogurt is great! exactly like in a jar

I will experiment more) my boys do not really like yogurt, I want to do something like baby curd agusha

Our staff is great !!
Such a borscht in her turns out gorgeous!
I cook only in it!
Yesterday I cooked a whole bowl, well, delicious!

Masha, what recipe do you use for borscht?

[Masinen]

Masinen, Mashun, and what-thread about Ikselka is heard when she arrives to us? I want a borscht in a big cook

So she has already arrived and is on sale)

Masha, what recipe do you use for borscht?

Yes, as usual.
Boil beef broth for 30 minutes Soup mode
While the broth is boiling, I do the steaming of vegetables. I'm cutting potatoes.
I do it without cabbage.
Then I release the pressure and add vegetables and potatoes and turn on the Simmering + 20 minutes 100 gr.
All)
The borscht turns out to be rich and red)

Masha, thank you! I'll try to do it your way. Do you sauté all the vegetables raw and with vinegar?

I add lemon juice at the end. And I don't like vinegar, it is very cruel))
Yes, I boil the broth and do not salt the water, but I salt it when I have already added everything.

And I fry the beets separately for borscht. First, I add a little broth, a pinch of salt, a pinch of sugar (more than salt) and a little citric acid to the beets. The beets are first stewed, then the water is evaporated and it is fried a little. Tasty .... And the color of the beets does not lose.

Girls, can you use a stainless steel bowl from Shteba in the oven?

[natushka]

natushka, of course it is possible)
Why would you like to use it in the oven?

to use in the oven?

Yes, I just thought, bake something, if there is a long mode in the Shteba, but it will be faster in the oven, the height of the spool is good.

[Charm]

Charm,
Turn off the saucepan. This is a blooper in the recipe book, water is a must! Moreover, to the very top of the cups, but so that it does not fall under the caps
Here Masha gave me CU
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0

And yesterday I made yogurt in my own jars without water (I looked at the recipe) ... and you know it turned out to be excellent yogurt, like sooo thick sour cream, I didn't pour water into the bowl ... I set it at 35 degrees and for 10 hours. I always make 0517 in Polaris without water (and there it is not provided), and here it was not indicated in the recipe. I just think - is water very important if everything is fermented evenly?

A section on the sale of used Shteba equipment has appeared in the Shteba group in VKontakte.
Who needs what to sell you can write there))
Suddenly someone will come in handy)

Yesterday I cooked beef tongue at the staff. On Soup mode, pressure 0.7, 1 hour 30 minutes. Before cooking, I only salted it. After that, I waited until the temperature itself dropped to 90 degrees. It turned out soft.

Girls! And I cooked beef tongue for the New Year! Healthy too!
I kept thinking how much to put!
Then I remembered, someone said, It is necessary to divide the time into three (from how in the pan)!
So I would cook it for three hours!
Well, I put it on for one hour!
It was perfectly welded !!!
Was soft, did not creep !!!
And for an hour 39 I was already cooking jelly !!!
Right what you need !!!

I also cooked the language for an hour! The skin was shot perfectly! And the tongue was soft, soft!
And I cooked jellied meat for 1.30, but next time I will cook longer. Two or two and a half hours. I love jellied meat so that it doesn't melt on the table for several hours. And this time, for my taste, a little watery.

[Galina]

Galina, the skin was shot perfectly !!!!
Now even the thought is no longer to put on time! The language was very big!
If it is less, then I will even reduce the time!

In general, you say correctly, the tongue is delicious in a pressure cooker !!!
I cooked a lot of them, mine love him very much! You always cook in a saucepan - while the thick part is cooked, the tip is already spreading!
And then EVERYTHING is uniform !!! And how much easier !!!

Yulia, but I've just disassembled the jellied meat (and cooked for the New Year too), 1:39 was enough for me!
I barely took out the pork legs, crawled away ... I barely caught them with two spoons!
And on the holiday half the night stood on the table, there was not even a hint of melting !!!
This time is optimal for me! I forcibly DO NOT release the pressure! Not in the cold, not with the tongue!

Girls, cottage cheese casserole for 500 g of cottage cheese set 150 degrees for 1 hour - will it be ok?

Oh, it's a very high temperature. You need 115-117 * for 50 minutes.

Yes? Not enough? I'm in dd1 ashes on Kasha, and now I've blunt something, don't we bake in the oven for 180?

Look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0
I even said a lot from memory, I need a 110 * oven.

OK thanks. Baked for 120 g for 50 minutes and left for 10 minutes in a bowl - it turned out well, did not burn

Girls, help out!
should sizzle at 3b pressure?
the stem shows that there is pressure, and I lift the valve, and there is no sound from there (((((((
So there is no pressure?

[Na-ta-lya]

Na-ta-lya, 0.3 little or no pressure at all. Tk temperature is lower than 0.7

girls, tell me how much to put beef stroganoff?

[Alyona]

Alyona, I would put a pressure of 0.7 for 30 minutes.

And today I made a sous vide chicken breast. It is 4 cm thick, 5 pieces, with salt, spices and red pepper. I did it at 64 * C 2 hours. It turned out to be the most delicate and very juicy. Cut like butter:

She cooked lamb shanks.
Meat mode 40 minutes. Why it takes so long, before because it is muscles and a very tough part)
It turned out incredible! The meat melted in your mouth!

[Svetlana]

Have you pickled them in spices? And when they pumped it up, did they start cooking right away?
And after they pulled it out, as far as I remember, it should be immediately put into cold water, cooled?

Svetlana, first I poured water into Shteba and turned it on. Then I washed the breasts, wiped it dry, rubbed it with ordinary salt, sugar and spices, everything in a bag in 1 layer, there were a few drops of wine vinegar, and vacuumed into the already warm water. After the signal, she took it out, opened it and put it on plates. If you eat it right away, then you do not need to refrigerate. You can lightly fry in a pan on both sides, but I do this every other time. This time I didn't. The time for breast can be different - from 30 minutes at 80 * C to 3 hours at 55-65 * C. Never put less than 62 * C. At 80 * C it seems to me drier. Therefore, I put 63-64 * C, the time depends on the thickness of the thickest part (2cm-1h, 3cm - 1.5h, 4-5cm - 2-2.5h).

[Seven-year plan]

Seven-year plan, fry meat, then vegetables, onions, carrots, tomatoes, peppers. Salt and close and turn on the meat mode.

Girls, according to Su-Vid, we have two topics in our section!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=295694.0

And this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309508.0

Please hold all discussions of Su-Vid in these two topics)))

Girls, please advise which staff to take? I've read a lot here, I really like the slow cooker. this first will be. But with this rate, prices soared, a month ago it was possible to find it for 6000 more, and now it's already 8, and only on Ozone, I'm generally silent about Comfort (10000 rubles). I'm a little sorry for the money, so I want to ask experienced people, can I take DD1 for now? and in general, is there a big difference between the first and second staff? in rubles, this is 2 pieces, but is it noticeable in quality and convenience?

[Fedora]

Fedora, Tatyana, I use both the first Shteba and the second Shteba.
The difference between them is in the extended mode, in which you can cook without pressure, you can fully simmer, those of them put raw meat and simmer it, as in a slow cooker and get tasty ready-made meat)
And it is also easier with baking and faster than in the first Shteba.
But we also baked in the first on the Kasha mode))
And they tormented the semi-finished product)

Girls! Tell me, I want to try baking a piece of meat in a Shtebochka, like in an oven in foil.
Can it be heated? Degrees by 130? hour and a half?

Girls, I missed something, after the end of the program, when the MV switches to heating, how to turn it off - press the on / off button or can you just unplug it from the outlet? Then the programs won't work stably?

Oh, how simple it is! Each user has his recipes !!! I found a Baked neck with potatoes from Masinen tomorrow I will try

Girls, look, my broth is normal in color, otherwise it gives me red. For the first time I did a sous-vide without nitrite salt - it's scary))) The pork neck was cut in portions, then another tint in a hot frying pan for fidelity. 3.5 hours, taking into account heating by 61 degrees.

[shlyk_81]

shlyk_81, a little 3.5 hours.
At least 5 is needed. It's pork.

Focused on this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377721.0 There is generally 1 hour 40 minutes. But, since I reduced the temperature, I set more time. I still tried the meat without any roasting - tasty, but not as soft as I expected. I even thought, maybe, on the contrary - I overexposed. After reading all the topics on sous vide on the forum, my head is spinning - diametrically opposed time tips

[Evgeniya]

Evgeniyatell me is it a chop or a whole piece of neck?
In my steak recipe)

Neck chops, rendered and stacked in one layer in a bag. Well, maybe the vacuum drew them closer to each other. But no more than 2-2.5 cm in the thickest place.

[Evgeniya]

Evgeniya, so, then 3 hours is a lot)
You must immediately write that the chops.
In theory, you could not overexpose them. It's just that the neck sometimes happens, so hard.

Masha, thank you! Next time I'll try to hold them in the marinade, as I usually do before frying, then at least eat them with your lips, and the sous-vide will probably be even tastier. Yesterday I cut the 2.2 kg neck into 3 pieces and set it to marinate with nitrite salt. I will, as always, do according to your recipe, and I cut it off from all sides so that the pieces are even, beautiful. Well, I decided to put them in the night just like that - I salted, pepper, three pieces of butter. Now I'll take a couple for myself for lunch, the rest of the husband will get it in the evening, ask the opinion of the "gourmet"

Girls, and I'm not here further than the day before yesterday, too, for the first time in Shtebochka cooked pork (but brisket) in a sous way. There were 2 pieces of not very fat brisket and I decided to experiment. I washed it, dried it, rubbed it with coarse salt and spices (in moderation so that it was not salty - I don’t like it), cut 1 clove of garlic, vacuum it and set it to 70 * for 5 hours. No oil was added. And since I cook in the evenings, the brisket remained in the cartoon until morning. In the morning I wrapped 1 slice for my husband with me to work, and tried a tiny slice from the second. I really liked! Soft, juicy, aromatic! And my husband said in the evening that the delicious meat and with great pleasure (I watched it from the sidelines) diminished the remaining piece. I think that for 2 - 3 weeks the meat will be cooked just like that, but I need to buy dietary meat, not fat at all. And I also bought a vacuum cleaner for Shteba (VK-6), and now I have 4 Shteba, I still want the fifth

Girls, and I cooked borscht today, the second day of testing. I put the "Roasting" on, heated up in 6 minutes, poured a little oil and in 5 minutes lightly fried Onions + Carrots + Beets, chicken pieces. I turned it off, poured water, put potatoes and cabbage (total weight 1.5 liters), Soup mode 18 minutes, pressure 0.7 - pressure gained 12 minutes, the valve closed and slightly etched steam, sometimes there were clicks as if the relay worked. After the end of the program, the temperature on the display was 111 degrees, I waited for the temperature to drop for about 20 minutes, did not wait any longer, turned it off and forcibly released steam. As it turned out, I forgot to put the garlic, dried parsley and tomatoes. I put everything, added salt, a little vinegar and sugar, put a pressure of 0.3 on the soup for 2 minutes. The valve did not close, but after 2 minutes the program worked, the display showed 99 degrees. Disconnected, opened the lid. Burgundy borsch, the taste is the same as I cook on the stove. The total operating time of the multicooker is -43min + 20min, totaling 1 hour 3 minutes. It seems that the work of the multicooker is normal, but the cooking time is too much, during this time I cooked on the stove and in a multicooker (I have a Panasonic 10).What do you think I did wrong? In the attached recipe book, the cooking time for borscht is 13 minutes-5 minutes for frying and 3 minutes for Soup mode, and 3 minutes for equalizing the pressure before opening the lid - is it real? I doubt.

But I did a neck yesterday and found that my frying frying mode began to work differently, at first I thought that Shteba is oriented mainly on time, and now I was convinced that the main thing is temperature. The last time, when I delivered another frying mode, it again began to count down 3 minutes, but yesterday or today, the countdown went as soon as I set it up again. But the pressure is simply set when it has accumulated.
A couple of times I tried to cook goulash in flour sauce, and so apparently the flour does not pass steam well, after 15 minutes the program started counting the time without pressure, the next time the valve closed, but by the time the pressure was not reached, it appeared 5 minutes before the end of the program.

But the operation of the 0.3 mode does not obey this rule for some reason. There, heating takes very little time and no matter what it turns on the program, even with a cold saucepan! I found a way out - to fill the food with boiling water, then I have time. I like milk porridge more on the 0.3 mode :-)
Here is my conclusion :-)

Yes, the shake according to the Mashed recipe turned out to be a delight!

Quote: natushka on Jan 14. 2015, 13:40
Margarita Nikolaevna, didn’t you see how much it burned in a month?
The first month is just coming, so far there is nothing to compare. By the end of the month I will say for sure - how much more it turned out. You will also notice, we will display the average)

Well, about it happened for a month of using Shteba (when every day, when in a day or two) 260 kW. Last month (without multi) it was 220 kw. In my opinion, this is generally very acceptable
Natushka, did you not measure the flow rate?
Girls, who has what expense with and without cartoons?

[Rita]

Rita, with a new nickname!

Girls, and the other day I cooked stew for "meat" 1:39



And today chickpeas for here this recipe, for "vegetables" 25 minutes, less is possible. Chickpeas "Fair", soaked according to the instructions for 12 hours.

Girls, if I have a ready-made broth, for how long and on what program should I put the borsch to make?

[Evgeniya]

Evgeniya, Happy Birthday!!
You put soup on the regime, probably 15 minutes.

Girls, your valve closes at a pressure of 0.3. I cook without pressure, at the end the temperature is 99 degrees, there is no pressure, the lid opens during operation.

[Katya1234]

Katya1234, Katya, thank you for your kind words! This nickname has been with me for many years, it has become akin)))
natushka, yesterday I cooked on Kasha, 0.3 - everything closed, cooked on pressure, blew it off for a long time, hissed and scared) But the water was 1: 2 (I cooked bulgur with turkey), it went to heating from 104 degrees. Do you remember to close the black valve? I forget periodically