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

I lost a small silicone ring, I don't even know where it was from ((now it doesn't seem to be gaining pressure, what to do, where to get it ??

I also lost this ring from the floating valve and picked up an analogue on the market from plumbing sellers

hello girls, I put peeled potatoes and cutlets on top in a sieve, steam mode for 15 minutes, will I cook potatoes? I didn’t close the valve and I’m sitting with a spectacle, "all of a sudden my lid will fly up, she left the kitchen. The hat is puffing so hard there)

In theory, it should be cooked)

I made potatoes with cutlets on the "vegetables" mode with a closed valve. Everything worked out great

Yeah, it's clear, well, not long left to be afraid, 5 minutes more)

[Fedora]

Fedora, Tatiana, how are you getting on? Show off

[Masinen]

Masinen, Masha, I want to make a mini-casserole in a silicone mold at the Headquarters for 200 g of cottage cheese (well, I'm too lazy to fry cheese pancakes) So should I put the mold in warm water? And what is the pace and how long?

So steam it, it will be very tasty))
I hope not too late to answer))

[Masinen]

Yesterday I was busy all day, that even there was no time to cook))
She took out 2 pieces of beef from the freezer, ice with ice.
I rubbed carrots into a bowl, there are many, chopped onions. I put the meat on ice
Seasoned, salted, splashed a bit of water and sunflower oil.
Mode Meat 30 minutes pressure 0.7.
At the exit we get tender beef in our own juice !!
Deliciously incredible !!!

Masinen, Masha, thanks for the tip! Yesterday I was sick (the virus was knocked down), but I have to cook. Following your example, I threw in some unfrozen pork ribs, literally a little water - an incomplete glass, I did not add oil - since there was still fat on the meat, I salted it. It didn’t come to the bow - there was no strength. I pushed the meat button - 0.7, just in case I added time - 40 minutes. It was delicious, just amazing!
So the recipe "meat from the freezer" has been tested, you can safely use it!

[Chardonnay]

Chardonnay, Rita, well, I told you that it is fast and tasty)))

So steam it, it will be very tasty))
I hope not too late to answer))

Yeah, Masha, thanks! It's not too late, I didn't cook anything yesterday)) Is it possible to put on the basket? Is the valve open? What about vegetables? I just never cooked for a couple)))

[Yulia]

Yulia, yes, you can in several small forms, or you can in one big one.
You put it either on a stand or on a basket, depending on the shape and so that the lid closes.
Can be steamed and vegetables.
For a couple, I would do it with an open coapan, but on vegetables only with a closed one.
It will turn out very tender, like a souffle))

Masha, I bring you a huge thank you for making public the opportunity to cook frozen meat in a small barrel! Today at 1 am I discovered that I have nothing to give my beloved husband with me for lunch. And then I remembered about you! She took out a bag of meat from the freezer, did not even understand what it looked like (I thought ribs, it turned out to be "bones for soup") - a kind of shapeless lump. I put it in the head, threw 8 potatoes and another piece of frozen carrots. Salted, pepper, poured some water and put it on the meat for 30 minutes. Went to sleep. Since, due to my position, I constantly run to the toilet at night, I came in three hours to see what happened. Mama dear on some bones the meat even fell off! The potatoes are delicious! In general, I don't know how my husband will appreciate it, but in the morning I even crunched with gristles - the mustache is very tasty!
Py. sy: my "soup bones" are normal pieces of meat on bones, I prepare them myself

Good afternoon everyone!
The day before yesterday my Shtebochka came to me !!!!
While buckwheat and compote have been tested)) Everything is fast and tasty.
On weekends I will cook something more interesting in it.

Girls, tell me, please, and where do you get the recipes for Shtebochka? There are few of them in the booklet, but how to cook what I usually cook on the stove? My husband ordered potatoes stewed with meat (or chicken) for tomorrow. And I don't know where to start ((

And here already 7 pages https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=532.0

[Sofikoshenka]

Sofikoshenka, I greet you, tell me where I bought the headquarters, I want och from Astana, but here I only found DD1,

Prepared today bigos according to Lena Tim's recipe:

Fresh cabbage was added to sauerkraut approximately 1: 1. First, the "Fry" mode, then "Meat" for 20 minutes, pressure 0.7.
It turned out soooo delicious, just stunned ... I recommend it to everyone!

And I cooked pasta with green peas and bacon (Pasta piselli) - delicious))

Today I have a pork head brawn with cilantro, celery and garlic, there is still a sweet pepper.

Today I have a pork head brawn with cilantro, celery and garlic, there is still a sweet pepper.

And the recipe?

Girls, my oatmeal porridge burns in the cartoon .... I cook on 0.7 mode Porridge time is 1 minute (according to the recipe from the book). The porridge is tasty, but it burns a little. What am I doing wrong? There are no problems with rice and millet.

[Evgeniya]

And the recipe?

Evgeniya, yes, no special recipe is needed here - we cook the pork head + meat on the bones, heart + onion + carrots + seasonings in 2 mstk of water for Meat 0.7 1h39 minutes. During this time, just in case, you can soak 1 tbsp gelatin. l. Once unlocked, add gelatin and stir. Cut the herbs and garlic into a mold, put the meat and brains there, put it quite tightly and pour the strained broth to the top of the meat (the rest went to pickle soup).

[Nata-schik]

Nata-schik,
I add liquids 1: 3, not 1: 2, as written in the recipe. And before cooking porridge, you need to stir it. By the way, subsequent heating with a small amount of water dries the porridge.

better to take teflon?

Of course. I have two multi with ceramic bowls. After about half a year of operation, baked goods begin to stick to them. There are no such problems with Teflon. Only in this case it is necessary to use silicone spatulas, spoons, etc.

you need to take it

Native is always better.

Has anyone ordered anything through PickPoint

I ordered in maximum comfort through PickPoint prepaid, everything went fine.

[gala10]

gala10, oh thanks :-) I will order one of these days) I don't have it yet, but I ALREADY ask myself the question "how did I do without it before?")))

[gala10]

gala10, I just saw this site last night and immediately got a discount ... The fate of chtoli)
As I understand it, was it cheaper before the dollar jump? Now it is with a discount of 9 thousand ... People used to take it for 6000r, no?

I have a 5-liter one. The starting price was less than 6,000 rubles. I can't say for sure, I took it at a discount. And then - yes, the price went up.

All! Ordered DD2 XL!
I made the order at 22:06 and an hour later the promotion ended)
I never figured out the delivery. We took 400 rubles for it, but it is still not clear what service will be delivered. I wrote to them in technical support, tomorrow they will probably answer.
Thanks to everyone who helped me with the choice. And what a fortune that in some random way I got to this store on the day of the action. For neither Yandex market nor press. ru do not know anything about this store and do not give it out in the "Where to buy" results.
I will wait for my little bit now

[Vei]

Vei, Liza, do you have a big staff? Can you enlighten me, dull one? Is it exactly the same in terms of functionality and configuration as a simple DD2? Just the size of the bowl is different?
I want myself a plug, and DD2 eco is available only in Ozone, everywhere only XL. And I can't understand about her ((((

[Bes7vetrov]

Bes7vetrov, DD2 XL differs from just DD2 in a bowl of 6 liters and a power of 1000 W (instead of 900 W).
The equipment they have, as far as I can see, is the same.
🔗
🔗

[kolombo]

kolombo, but in terms of functionality? Does the XL model have longing +?

[Bes7vetrov]

Bes7vetrov, Yes of course. DD2 XL has the same functionality as DD2. This is actually the same DD2 only with a 6L bowl and slightly increased power.
The regulars are probably already asleep, but tomorrow sutra if they correct me :-) Here, the link below describes the modes. There is longing there. +
🔗

Personally, my opinion is that there is no point in taking a simple DD2 now, because they have a price difference with DD2 - only 500 rubles. And an extra liter of volume probably never is superfluous) Pun)

Girls, I bought Evitalia sourdough, I want to make it in Shteba. But for 2 liters to dilute for me is a lot. You can somehow divide it into 2 parts at least, that is, just 4 cups (1 liter). And then how to store the remaining dry part? How else can you divide the finished product into a drink and into a working leaven - in half?

[natushka]

natushka, I have a different leaven, but it seems like you can't keep an open one.
And you first make the mother's starter, and from it you will make yogurt.
Dilute your pack with 500 ml of milk and ferment. And then 1 liter of 1 tbsp of motherboard and that's it)

[Masinen]

Masinen,
Mashulya, how long can this motherboard be stored in the refrigerator to stay active?

[Masinen]

Masinen, Thank you! Here in the instructions it is written-dilute the starter culture in 2 liters of warm milk, after making 1.4 liters, drink 100-150 ml each. And use 600 ml as a starter culture for a week, diluting 150 ml in 2 liters of milk. You can eat this. I am alone and can only drink 0.5 liters of sour milk a week, I don't want to anymore. Maybe of the girls who made Evitalia, will they tell you whether they will keep it or not? Or you have to hand out the finished one, but it turns out to be expensive.

[Andreevna]

Andreevna, just do it for two weeks in the refrigerator.

[natushka]

natushka, I am doing an evitalia for 1 liter of milk. I set aside some - about 100 ml for the next starter, and I drink the rest. Then I do it by over-fermentation from the remainder of the working leaven, so for about a month or two ... It takes a long time from dry powder - up to 11-12 hours, and from working leaven - about 5 hours.

[NatalyMur]

NatalyMur, that is, you do the whole norm (for 2 liters) at once, only for 1 liter, and do not divide the powder into 2 parts?

[natushka]

natushka, I don't divide anything, I use everything at once for 1L, at the beginning I did it for 2L, it's no different ... I just don't need so much, I want something fresh ... and I don't see any sense in leaving a working starter in a large amount - it can't endlessly stored ...

Girls, what yoghurt recipe do you use? I read here, it seems that everything is simple, but cheto still did not understand anything) Someone sours the leaven for 8 hours in a warm place, and then this leaven will badge it for many more liters, someone immediately puts it in the yogurt maker, someone says it is necessary to divide and eat right away - I don't understand anything at all what needs to be done to get just ready-made yogurt) For example, from the same Evitalia or Narine ...
I looked at the recipes here, but then again, someone generally uses kefir or activations for sourdough) I just want the "correct" yogurt from bacteria :-) Please advise the recipe where it is clearly written what to do)

[kolombo]

kolombo,
Have you already received your staff?

I made yogurt from a recipe book. Only there it is not written that you need to pour water into the bowl. Look here for recipes for dd1 staff, there are many comments on this topic.

[kolombo]

kolombo, so everything is very simple - by the way, the recipe for cooking is attached to the bottles of evitalia.
I take a bottle - I pour a little milk into it, shake it and pour it into the rest of the milk, I take the most usual milk - "Ivan Poddubny" 2.5% (I used to do it on the market, but you can't guess there, it's good, it's just tin), I turn it on mode yogurt (I do not in the head), and if in the head, then probably heating up to 40 degrees. And the working leaven is made about 12 hours. I cool it down. Part - about 100 ml I set aside for the next fermentation, and the rest I drink with pleasure. Next time I take a working starter culture and make it for about 5 hours ... You can do it right in a saucepan, or you can pour it into jars. In the headquarters, I would put the jars in water so that there is uniform heating ...

[Katya1234]

Katya1234, not yet. Yesterday they called, said they will deliver by Business Lines and in the near future they will send the invoice number. But they haven’t even sent it yet ... I’ll find out all sorts of recipes in advance).
Duck, here I am reading recipes for multi-cookers DD1 and DD2, but I didn't quite understand there) I also saw a recipe from Tatyana (our YouTube star), but she used Activia.

NatalyMur, aha, now I figured out everything at all :-) Everything became clear) How my Shteba will come to me - I will indulge)

P. S.
If you follow the instructions, then 600/150 = 4 times you can still make 2 liters of yogurt.So from 0.6 liters we can get another 2 * 4 = 8 liters of yogurt ... in total we get 1.4 + 8 = 9.4 liters of yogurt from one bottle of Evitali ... isn't it a lot?)) Isn't it easier right away Is it easy to eat everything, without these "re-tightening"?)) Yes, and as I understand it, the concentration of beneficial bacteria during re-tightening will already be less ... 4 cups will fit only 1 liter of yogurt, but we need 2 liters to fit. It turns out that the second liter of milk is needed ... what? Keep it in the refrigerator while the first batch is "baking"? Or, on the contrary, near the battery, his "oven"?) It will also be necessary to pour out of the glasses somewhere ... ... business)

[kolombo]

kolomboThat's why we talked about how you can simplify everything and do it with less milk ...

[kolombo]

and there are never too many beneficial bacteria (I hope)

kolombo, given that not so many of them reach the intestines alive and efficient, then you can be quite calm about an overdose. Although there may be some discomfort in the form of increased gas formation or loosening of the stool. It's all individual.

I make yoghurt with Natural Activia, 1 jar per liter of milk, in tall jars from Fruto Nanny's baby food, 8 jars are included in the Shtebu, the multi lid closes, but this must be done very carefully. Milk is better to take 3.2%. For even heating, pour warm water over the shoulders of the jars and leave to ripen for 4-5 hours, no more, otherwise the yogurt will be very sour.
But lately I have been making Travola in a liter yogurt maker (I bought it from Ozone), I keep it in the refrigerator and use it in parts as needed.

[kolombo]

kolombo,
Someone here wrote that they make yogurt in half-liter jars, do not bother with a frutonyany. 4 cans fit into the headquarters, they are placed on a silicone mat in a steel bowl and poured over "shoulders" with water. Girls, correct me if I'm wrong. You can put it on a newspaper, as my mother does all the time when sterilizing cans.
And in the bowl, too, someone made yogurt.

I only make yogurt in a bowl. She did it on Evitalia, but she's too unpredictable. I want to try it on Vivo, but have not yet figured out how to find it without leaving our city.

[marinastom]

marinastom, so you just imagine me like that) A skinny uncle, with a cigar in his teeth and a pressure cooker under his armpit))

Katya1234, yes, yes, half-liter is the easiest option, but I've just dreamed of just doing it right away in small ones, so that later not to pour over a hundred times and not eat from half-liter ones) Oh, dream dreams) Well, let's see how it goes, because half a liter also needs to be "dug" somewhere)
By the way, I can't find a silicone mat anywhere either. Where do you get them - I have no idea. You order everything on the Internet ... Today in the store I saw a large silicone mat, rectangular - but this is hardly what you need, right ...?

marinastom, and I just want to try Evitalia. Barely found her. Pharmacists are all amazed, they say, "Chivo? What kind of Vitaly do you want?" ... you so timidly answer them like "well ... for yogurt ... leaven ...", and they answer you with a sizzling look, "we have NO ".