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

I poured 2 cups of cereal into a bowl, poured 5 cups of milk, added salt and sugar. I put it on, closed the lid, and the valve too. Porridge program for 10 minutes. Opening .... the flakes are boiled, but the milk is flaked (curdled). Of course I tried it. Edible, but it doesn't have to be!

We have already discussed this problem. I don’t remember where we came to.

Yes, they came to nothing, as far as I remember. And they sinned on milk, and on cereals, and on sugar, and on a ring and a lid that were poorly washed before porridge ... In short, it's a mystery. I also rolled the porridge a couple of times (by the way, both times - on pearl barley milk porridge).

[Olga]

OlgaYeah, I always make sugar-free porridge. I remembered everything !!
I add later.
Victoria, do not put sugar right away.

Olga, Yeah, I always make porridge without sugar. I remembered everything !!
I add later.

Masha, I remember: you have already written more than once that you cook porridge without sugar, salt and oil, and add only later, when ready. I also began to do so now

hmm ... Well, I'll try to salt and add sugar after cooking. I'll try it in the evening.

[Olga]

Olga,

Victoria, try it! For all the time, I have never curdled porridge in milk.
In general, I like to cook with water. But sometimes I do it with milk. And also try replacing 1 cup of milk with water.

Advise pliz how to cook porridge in the evening so that it is warm in the morning

I cooked oatmeal in the evening, from grains, it was well infused by morning, but cooled down.

[hawk]

hawk, fall asleep everything and put on the languor 92 g until morning. Time itself counts. Get up in the morning and get a delicious porridge !!

[Victoria,]

The second time I cook oatmeal porridge and the second time the milk is curdled.

I poured 2 cups of cereal into a bowl, poured 5 cups of milk, added salt and sugar. I put it on, closed the lid, and the valve too. Porridge program for 10 minutes.

Victoria, Recently, due to some circumstances, I have to cook oatmeal porridge every morning. Here's how I do it - 2 MCT of oatmeal, ordinary, not instant, 2 MCT of milk, 2 MCT of water, since the milk is very fatty, rustic. You can replace 1 mst of milk with water, you can completely on milk. I add a pinch of salt, Porridge mode, pressure 0.7, time 2 minutes, the valve is closed. It stands for 10 minutes, the valve goes down. I open the lid, add sugar and butter. Always great. The porridge is not thick and not liquid, viscous. I have Shteba1, but I think there is no difference. 10 minutes for oatmeal is a lot. Try it!

By the way, I always curdle milk in porridge under pressure on Kasha.

This is how I cook porridge every three days for 1.5 years on pressure, so I never curled up. Immediately I tell you how I cook: 1 mstk of water + 2.5 mstk of various cereals (rice, long oatmeal, washed millet, corn) + 2 packets of ultra-pasteurized milk + sugar 5 tbsp. l. + butter gram 20. "Porridge" mode 0.7 15 minutes with a delay of 5 hours (so that it starts at 3-4 in the morning). In ceramics. I put the hours at 10-11 pm, by 7 am excellent stewed porridge of the consistency I need, hot.

And yesterday I made sour cabbage soup with spelled and pumpkin, then stood in Shteba for 18 hours, delicious

2 packets of UHT milk

i.e. 2 liters? or I misunderstood something

i.e. 2 liters?

Yeah, 2 liters. But this is taking into account that 1 mstk is round rice, and the remaining 1.5 mstk is a mixture of other cereals. I always make a mixture - it's much healthier and more interesting than mono porridge.Delayed cooking has another advantage - during the "pre-soaking" time, cereals significantly increase the bioavailability of all nutrients.

[Maroussia]

Maroussia, did today almost like you (if possible on "you" ...). I just put it in the evening, a delay of 7 hours. 4 mst. milk, 1 mst water for 2 mst oatmeal. I didn’t add salt or sugar. Porridge program for 2 minutes. It turned out very tasty, nothing curled up, everything was boiled. Then I just added salt and sugar and butter. Only now the question arose again. The cube, as prepared, began to squeak. And the time was only 5 am. I waited, I thought, maybe it will peep and stop ...: girl_pardon: Nope! I had to get up, turn it off and go to bed again. Should it beep or have I done something wrong again, as the last time with the "Steam" program I confused the position of the valve? Although, when I put kefir at 10 o'clock, the "Heating" Cube simply turned off and that's it.

The cube, as prepared, began to squeak.

when I put kefir for 10 hours, "Heating" The cube just turned off and that's it

Well, yes, it will squeak until the temperature drops to about 95 degrees. And on the heating there is neither pressure nor such temperature.
It is necessary to calculate the delay time so that the squeak begins when the people are already awake.

It is necessary to calculate the delay time so that the squeak begins when the people are already awake.

[
Galyun, here with the calculation of the delay time I have a problem - how to predict how long it will take? And Shtebik's postponement is how long will the regime start or the time to which it will be cooked?

[Antonovka]

Antonovka, Lena, the delay for Steba is how long the regime will start.

[Tatiana27]

Tatiana27,
Tanya, thank you It remains to calculate how much pressure she will gain)

[Lena]

Lena, add 10 minutes - you won't be mistaken.

Can you please tell me, does the DD2 XL model fit two steam baskets - one on top of the other (of course, so that the lid is closed)?

And I really liked it on languishing + in the morning to make porridge, I make rice with millet, or corn, I put it at 97-98 *, 40 minutes, the valve is open. But here's the strangeness, when the valve is open, when there are 15 minutes left until the end of the program, the porridge begins to actively boil and soar, yesterday the lid was lifted, it was well next to

The valve is open, and the lid is also open ?! How else does it lift it?

I left the lid obliquely, because with the lid closed, the float valve closes for some reason from vaping

from soaring, the float valve closes for some reason

It’s strange, I’m not buried in languor at temperatures below 100 degrees.

It’s strange, I’m not buried in languor at temperatures below 100 degrees.

I start to soar exactly 15 minutes before the end of the program, and the temperature on the scoreboard at this time is 97-98, you can hear the porridge boiling inside, but it does not run away, I experiment every morning, I don't know what to think ... next time I think the float in general can help

Girls, if it is written in the Oursson 5005 pressure cooker to cook on the steam program with a pressure of 3-1.5 hours, then how much should you put in the Shtebochka in time, the same?

[Alexandra]

Alexandra, why should it take so long to prepare?

Mash, so here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=215417.0 I wanted sous vid, but only 2 hours left for this. And I marinated it in a vacuum, so in a bag and put it in the steam basket, but the time confused me.

[Alexandra]

Alexandra, well, under the pressure of sous-vid not get it.
Did you want it in a piece or in portions?
If you cut it, then two hours is enough. Just put it on so that the water heats up.

Sous-vid will definitely not work. Meat in a piece, already in a bag. Can put on languor + degrees at 100, what do you think?

[Alexandra]

Alexandra, and the point is to put on the languor at 100 gr.
Put it under pressure for 20-30 minutes.

Yeah, so I will, thanks Mashenka.

Tell me later what happened)

Good.

Girls, I made such a cheesecake
according to Nataliwave's recipe

[Yulia]

Yulia, cool !! Burning on languor? How much temperature and time did you set?

[Masinen]

Masinen,
Masha, as promised, I'm telling you. There was a brisket with interlayers of meat 800g, 6cm thick, pickled according to the recipe "Brutal brisket" from Solena, (brought me to her tumanofaaaa-Irochka) evacuated and kept in the refrigerator for 24 hours. First, as in the original source, I poured some water on the bottom, put the stand and put it in the steam container. I switched on the Steam program for 1 hour. For about 3 minutes she was steaming there, but I didn't like it and I turned off the cartoon, running here for advice. After your control center, I left everything in the cartoon as before, but I closed the valve and put the Kasha program for 25 minutes, remembering the advice Linadoc in the lentil soup, where she gave advice on cooking in Kas, there is not such a violent boil as in the Soup. After completely bleeding off the steam, I cooled it straight in a bag under a stream of cold water (time was running out) and put it in the refrigerator. In the evening, there were guests, everyone was delighted with such a yummy. They didn’t know how yummy sous vide is. So you girls, thank you so much for your advice.

[Alexandra]

Alexandra, oh, well, cool !!!
The main thing is fast and tasty !!

So I'm telling.
1. Yogurt Vivo fermented. I measured the temperature of the water in the bowl, it fluctuated 41-42 degrees, I set it to 40. Although many write that it is stable by 2 degrees lower, I have it steadily higher
My husband and I did not like the ceramic cups. They themselves are heavy, opaque, if there is serum you will not see. My husband broke the cap ... Damn they are new, sorry. In my opinion, it is ill-considered for milk.
2. Cooked meat, beef. An hour for 0.7 meat. Little, next time I will throw 20 minutes. Jellied meat in the plans!
3. Cooked porridge in soup and porridge. The rice / oatmeal is not sticky on the soup, everything is ok on the porridge.
4. Biscuit ... No words. I don’t want to look at the oven. Ideally!
I think to make a manna on kefir. Girls, how do you set the temperature for baking on simmering? How to determine the time and degree for products so to speak.

[Maria]

Maria, cooked on languor at 115 degrees, 1 hour
It turned out yummy

... She cooked meat, beef. An hour for 0.7 meat. Little, next time I will throw 20 minutes.

Yes, mostly beef, I try to cook for an hour and a half, and then the pressure itself is relieved. Although much of the meat itself still depends, sometimes an hour is enough

Girls, advice is urgently needed! I have never used Steam, and now I need to quickly steam chicken cutlets. Orient me in time, please!

Probably 15 minutes, I think so.

[Masha]

Masha, Thank you! I went to try.

Mash, and close the valve?

As you want)
If you close it, it will squeak, and if you do not close it, it will not squeak.

Mashunya, thanks!

Can you please tell me, does the DD2 XL model fit two steam baskets - one on top of the other (of course, so that the lid is closed)?

I really look forward to your answers. Since I plan to order a multicooker and it is necessary to decide whether to take an additional steam basket or not.

[Nina]

Nina, I would answer, but I have 5 liters of Shteba)

And at 5 liters, if you put the steam basket without a stand, then it will turn out to put another one on top, or does the diameter of the bowl narrow down there?

How to put it without a stand?
The only thing is, if you take a low supply from AG., And it will be right next to the lid,

: girl-yes: I meant to put it right on the bottom of the bowl so that it stays stable (is that even possible?)