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

[Elena]

Elena, for me this is also inexplicable, but a fact!

is it possible that Stebu 2XL, 6-liter, is so badly taken that it was necessary to discontinue production

I think we did not agree with the manufacturing factory on the issues of price, quality, brand preservation.

But these are just my assumptions, conclusions.

[Svetlenki]

Svetlenki, Sveta! Perhaps this is the case. At the exhibition in Germany, Stebovich should find out for sure whether it will be there yet or not. If not, it's a pity.

If only they supplied components and repair kits ... Here's another year of warranty for me, and what to do if something happens ...

additional bowls, as well as large stems, will no longer be on sale in stores

I looked specifically. Ozone has Teflon 5 and 6 liters

[VRad]

VRad, Valeria! While there are bowls in many places. The multicooker was disassembled faster than the accessories for them.

Girls, I'll get everyone else again
You need to do something, you need help from the audience
I'm talking about milk again
What can be made from canned milk?
In stores, only condensed milk and concentrated milk, it seems, is still sterilized, I don't remember ...
So, question 1 - if we froze the milk and then almost thawed it, the water remains in the bottle with ice - after all, it is the ox that we evaporate?
It turns out if you evaporate the white (defrosted) part, you need to evaporate less, because there is less water initially.
So if you evaporate it in half without sugar = concentrated milk?
And if you add sugar = condensed milk?
We need to keep the product in the form of canned meat like stew and the like, for storage at room temperature.
Question 1 - how much sugar should you add if you make condensed milk?
Question 2 - how much pressure should be set at 0.7 at time? I measured the temperature yesterday = 120 *
Now I opened yesterday's cans, it turned out milk syrup, I'm now evaporating on the stove ...
I want to evaporate by half and put half-liter and 700 gr jars for 0.7 / 30 minutes.
I'm waiting for an opinion
And the main question is whether the milk will stand (after all, you can separate the milk and roll up the cream) preserved at room temperature.
Questions-like in the store condensed milk / concentrated, etc.-always in stock-I will answer right away-the store has everything ‘but I need to solve the issue with the possibility of making canned milk at home.

[Marina]

Marina, it seems to me that no one bothered with canned milk, you will be a pioneer, then you will tell us

[Venera007]

Venera007, Yeah
I pulled out the cans - the cans turned out to be boiled, which is not surprising - the total time in two in the stock is 60 minutes, there will be milk tomorrow, I will reduce the time, the very idea of ​​freezing milk and draining water from it I like - evaporation is much faster, (I want still try to skim the cream from the separator) and I want to get not boiled condensed milk I found recipes today, but I need to try them, I'm worried, is there a minimum time for canned milk, like for stew ...
there will be milk, we still need to try without sugar ... without sugar it seems to me easier, but will it taste like a concentrate from an iron can-?

And I have heartburn on concentrate from an iron can. Tasty though ...
I am amazed at your irrepressible energy))
And if you make condensed milk from cream, you get a creamy condensed milk or condensed cream)))

[Venera007]

Venera007, Tanya, after washing / drying two (for now) pillows with your hands and whipping 5 kg of sour cream on butter with a spoon, it's all bullshit ...
To me on you!
Here the shtebik works, and I ... only assist ... and the concentrate from a tin can, I really like it, only now it is not always possible to buy it ...

after washing / drying two (for now) pillows by hand and whipping 5 kg of sour cream on butter with a spoon, it's all garbage ...

Marinochka, do you ever have a rest?

Shtebik is our fellow, he helps out a lot, especially during the harvesting period, for which I love him dearly.

[Venera007]

Venera007, Tanyusha it is like - hunting is more than bondage if it were not for the shtebik - without him as without hands. My daughter was looking for a 6 liter at a discount, I had to take it at any price ... I really hope that they will be brought on sale again - a fairy tale ... real help in the kitchen, I also love cottage cheese today - I I already put it in the freezer

So I didn’t go around with the pillows, I went with sour cream, I had a rest, I washed a bottle of oil, I came to rest with condensed milk, and I’ll pick up the leaves in a circle, then I’ll dry the tea, I’m more tired when you just start, and my husband is one / the other - then smoke, then drink coffee, and then in general ... he asks to eat and now he is not at home-beauty-things are somehow done by themselves

By the way, I've already put the milk in the freezer, I'll sign off the other day, what happens ...: spiteful: if it works out

Well, when no one is treading underfoot, then you really do more. I don't have such moments yet

The staff also came to me. Girls, inside the multicooker there is a sticker on the wall warning that to cook in the bowl, and you took it off.

I took off. Why will it heat up ?! Will start to smolder

I have Shteba, however, DD1, has already served faithfully for more than 6 years. I didn't tear off the sticker, nothing happened to it. Neither fell, nor warped, like new. Don't bother with this.

[Alex_Fil]

Listen, if they hadn't written, I wouldn't have paid attention ... Also five years old Stebe with a sticker ...



Alex_Fil, and what a clean disk you have at the bottom! ..
I can't do that ...

And my sticker is intact. And nothing has happened to her for so many years. I just discovered it now because we started discussing it here.

I also have the sticker in place since January 2014, I didn't even think about removing it.

[Alex_Fil]

Alex_Fil, and what a clean disk you have at the bottom! ..
I can't do that ...

Marina, Thank you! I'm surprised myself! In my other cartoon, the disc is rusted in places and stained ... And in Shteba it is clean. But he is there with some kind of gray coating, maybe that's the point. And nothing ever ran away from me, did not drip onto the disc, I always wipe the bowls dry, namely the bottom and the outside, before inserting them into the Shteba.

I also have a sticker .... I missed something, I have to read at least because of what the stickers look ...
Experiments with milk / canned food continue - there are cans in decreasing-30/20/10/5 minutes. I make condensed milk 'when I take milk for cheese from the remaining liter while the cans are standing, we'll see

I made ketchup today and somehow it turned out almost flush with the edge of the bowl, two or two and a half millimeters were left. With a sinking heart, I waited that when it boiled and set pressure, it would overflow or break something. Well, phew, it's carried over. Everything is fine. But both the float and the valve were all clogged with ketchup, washed more thoroughly than usual. When boiling, when steam came out of the float, straight ketchup was visible in the slit of the float, got out a little. I was afraid that this would interfere with the collection of pressure, because even when it was blocked by the float, it quietly steamed from it and there was a slight whistling sound. But the pressure built up, appeared on the scoreboard, steam and sound stopped.




Made according to Tatiana's recipe from our forum:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=292715.0
I did it several times. At first, like this: Half an hour in Shteba under pressure of 0.7 on Vegetables should unlock itself, then I put sugar, salt, spices, garlic, herbs and set it to 99 degrees for 40 minutes. Then I blender right in the bowl, add cold starch diluted in 100 g of water, stir. And it languishes for another 10 minutes. All.
And today my friend told me that after the pressure it is already quite ready, what for to torment him further. In general, today is half an hour at a pressure of 0.7, and I threw everything right away - vegetables, sugar, salt, spices, garlic, herbs. And after unlocking the blender, pour in the diluted starch, stirring, bring to a boil and boil for a minute, turn it off.

[Tanya]

Tanya, wow, to the brim. I wouldn't risk it. There, inside the lid, everything is probably smeared with ketchup, where it cannot be rinsed.

[Veta]

Veta, yes, everything was smeared, I poured the detergent abundantly and with a large stream of water into the valve and the float of the figachila, all the time I was afraid for a small silicone ring on the float.And then it is lost, I read it, but I washed everything, took off the big sealing ring, also ripped it out, and under it - everything was in tomatoes)). The main thing is that Shteba herself did not bend. Before that, the day before, I gave it and somehow my fingers were three below the edge, well, I decided a little more tomatoes this time and the rest, well, I overdid it)) But it is better, of course, not to allow this.

[Tanya]

Tanya, you are very lucky that you did not ditch Shtebochka. This is how I finished mine in the spring. I had to change both boards. Now I'm more careful.

[Mona1]

Mona1, I was already scared when I saw your photo
I thought: HOW-SO? I also like to throw in more things, but I try not to crawl behind the devil.

[gala10]

gala10, Ilmirushka, that yes, I did it while it was boiling ... And no more, no, no)) Nizya to kill my assistant.

[Mona1]

Mona1, Tanechka, I cook ketchup really sweet apples, what were
I cooked ketchup - 6 cans of 0.67 came out (as it turned out). Sugar poured 200 grams - a bit too much came out, in the next cooking I'll put 150 grams. added 2 tsp of ground black pepper, it was necessary 1 tsp. I liked the rest. It's a pity that apples are not sour for me, it would be better if I didn't add greens, I was afraid, ginger, too, does not pull the blanket over itself. But you could put a double rate of bell pepper, tomorrow I'll buy cans, I'll repeat the recipe.
I put the tomatoes, onions and the cup was full - I put it on the vegetables for 0.7 / 15 minutes, the pressure dropped by itself, space became free in the cup - I added the rest of everything - I repeated the program, the pressure went off, I added starch.
Poured into the jars / twisted / poured water up to the hangers. 3 cans entered at a time. I twirled the remaining 3 cans, left the queue to wait. I put it on meat for 0.7 for 10 minutes. The pressure dropped by itself, waited for a temperature of 85 * / pulled out the first three cans tightened / turned over / wrapped
I put the second three cans, again for 0.7 / 10 minutes, I will pull it out in the morning.
Now I think, should it stand?

Girls, such a question. A friend needs a Teflon bowl for a 5-liter Shteba. She was going to buy Shtebu for 5L, through our local online store. They have a headquarters, but they cannot buy spare pots separately, they looked in their Russian suppliers and said that these bowls were not there. Who knows, they really disappeared from sale or not. And if they disappeared, then you do not know whether they will be there soon or not. And if there is somewhere in stock, then please post a link

[Tanya]

Tanya, here:
🔗

[gala10]

gala10, ABOUT, Galya, thank you!

Ozone also has, even with a small discount, 1509 rubles

Good day. My staff is in trouble. Maybe someone came across - any program is reset, the board starts flashing, the staff beeps. After turning off, the display does not go out immediately - it blinks and beeps three more times.

What awesome cabbage soup Stebik has now cooked for me, just lovely! The view is of course paler than red borscht, but the taste ....!
I took the recipe from here:

Meat cabbage soup (pressure cooker Polaris 0305) (Shelena)

I chopped all vegetables + pork ribs + a piece of pork skin, proportions as in the recipe. Water to the maximum, Soup mode 0.7 for 30 minutes. Didn't play off. With sour cream yummy! So intense! It's a pity the photo does not convey the taste and smell. I left it on languor + for the night, I think it will be even tastier tomorrow

I agree 100%! I love sauerkraut soup at the headquarters!

[Sveta]

Sveta, what delicious cabbage soup you have. We also love sauerkraut more than fresh cabbage. Tell me, you cooked everything together at once, there was no foam? And then I first cook the broth, and then the cabbage soup itself. I like your way more, but I don't want the foam

filmed the whole process of cooking Ham

did you have liquid after boiling ham? Wasn't shown how you drain her

Tell me, you cooked everything together at once, there was no foam? And then I first cook the broth, and then the cabbage soup itself.

Lyudmila, can you answer me how I am doing, even though the question is not for me?
First, I put the meat and water on the Frying mode, bring it to a boil, remove the foam, and then add the necessary products to the bowl, if necessary, add water and turn on the Soup program.
At first I also loaded everything together, but I absolutely do not like the pieces of foam in soups!

[Natasha]

Natasha, Natasha, thank you. There was such a thought too

[Natasha * Chamomile]

Loaded everything together at the same time. Of course, there is foam, but in our family they don't pay much attention to it, so I cook all soups like that. In addition, most of the foam remains on the walls.
If the absence of foam is essential, then proceed as advised Natasha * Chamomile - Boil the meat, remove the foam, add everything else and cook everything together.

Girls, hello. I just got my head this week and only managed to cook steamed vegetables for the salad.
Now I want to throw buckwheat for the night for languishing. And I didn’t understand exactly how to do it. Turn on languor right away? Or cook porridge first? Please help me figure it out

[Stebovich]

Stebovich, please tell me, will at least some multicooker be delivered to Moscow?
So I understand that in stores there are only old remnants, which miraculously survived ...
Today I tried to buy a silver DD2, its lid turned out to be all scratched inside (((

[galatea]

galatea, you don't need to cook anything in advance, just why buckwheat for languishing, it will boil down into the trash, probably or maybe not .... I only tormented barley .... barley learned a lesson from me on meat broth-dump head-even a small dog eats, bursting behind the ears ... sometimes I put a little vegetables there ...
girls, my condensed milk is worth, recently they opened a couple of cans for testing - not a store one, of course, but delicious, sooo, and the cream from it is mmmmmm

[Marina]

Marina, here, whoever likes it, boiled into the trash or not, I have not boiled buckwheat for a long time, I steamed it with boiling water, for 1.5 hours, for me it is the most delicious buckwheat, elastic, every grain is felt.

[Yarik]

Yarik, you won’t say anything, yes, who likes which one, I like the languor for barley, because barley is a long porridge, but I understood the question, how I would not put languor on ordinary porridge, I also like to just steam it .. .. and there, as anyone loves

[Stebovich]

I read about stewed buckwheat in a book from the shteba. And by the way, she poured water 1: 2. And still the husband complained of dryness. No mess turned out.
Can you tell us more about barley in meat broth? Pour over boiling broth. Or cold? If you pour it cold, do not you first need to bring it to a boil with another program?
I used to have a Redmond multicooker. If I needed to cook soup or porridge, I first brought the water to a boil for def. program, and then translated to the desired one.

Stebovich, please tell me, will at least some multicooker be delivered to Moscow?

I bought on ozone. There were

bought on ozone

there are red, I wanted gray

[galatea]

galatea, I will tell you how I cooked buckwheat on Slowing. I took 2.5 cups of cold water + salt for 1 glass of dry buckwheat. If you wash the buckwheat beforehand, then maybe a little less water then. But I never wash buckwheat, I only choose pebbles))
Simmering 92 degrees for 5-6 hours. Add a piece of butter half an hour before the end. Stir and close the lid again. At first I put 1 and a quarter of a glass on 1 glass of buckwheat, as if buckwheat was a bit stuck to the bottom. And for the first time I set it to 94 degrees for 6 hours. It seemed that 5 hours would be enough.
By the way, I was tormented in a Ceramic bowl. This is the only thing, in principle, for which I need it. And I tormented barley, with beef, it came out cool. Very tasty, pearl barley tastes better than even meat, it has not fallen apart and is soft, delicious, the meat is also excellent.
True, I did not do the whole process at Shtebe. When the ribs were, then on the stove in a frying pan, I fried them with onions, carrots, pepper, spices, then I covered the lid and slightly extinguished. Not for long, while I was dealing with barley. When the meat is boneless, then I fry and stew it in Dex. Well, you can do it in Shteba too, I think. I washed the pearl barley. For 1.3 cups of pearl barley - 3 cups of water + everything that was fried meat + salt, Mix everything. Simmering 95 degrees 6 hours. DO NOT OPEN the lid while simmering!
Water in teflon and ceramic bowls, regardless of the brand of the multicooker, should be poured as follows: Cold water is poured into a cold bowl, and hot water and boiling water are poured into a hot bowl (if something is fried there, for example). To protect the coating from temperature extremes. This way the bowl will last longer.

[galatea]

galatea, I will tell you how I cooked buckwheat on Slowing. I took 2.5 cups of cold water + salt for 1 glass of dry buckwheat. If you wash the buckwheat beforehand, then maybe a little less water then. But I never wash buckwheat, I only choose pebbles))
Simmering 92 degrees for 5-6 hours. Add a piece of butter half an hour before the end. Stir and close again.

Thank you. I wrote it down for myself, I'll try it this way. Tanya, do you cook during the day? I put on such long modes at night, since we have the cheapest electricity at night. So the husband will stir himself with butter in the morning)))