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

[Trishka]

Trishka, why 75 grams? put on 60 grams and see.
On languor, the temperature runs and this is normal.
The higher the set temperature, the greater the error goes, for this it is necessary to pour already heated water, and then there will be no such temperature jumps,
Read my findings.

Try pouring warm water and see how the sensor behaves.

My error was 3 grams (maximum value)

why 75 gr

Manyash, but I exhibited this for the ham, it should be cooked at 78-80 *, by the way, when I cooked the ham, I had 78 set, and the temperature ran from 75 to 83 ...

[Ksyusha]

Ksyusha, ham is prepared from 75 gr.

Girls, for how long did you set the set temperature, otherwise my Shteba is 6 liters. should arrive tomorrow, bought out of place and transferred across the border, return will be very problematic.

[Inna]

Inna, can you see my test? everything is written there, both the time and the temperature, and everything is scheduled by the minute, probably for someone I did it.

I just thought: it's good that the TENA temperature is not displayed on the display in the bread makers. Otherwise, bakers would have had a Heart attack during dough raising. bets.

Masha, you've done a great job, well done!

[Maria]

Maria, I looked at yours, and realized that if you set the time longer, then the heating is more accurate without jumps, and if the time is less then there can be sharp jumps? if I understood everything correctly

and if the time is less then there can be sharp jumps?

Yes, Masha was exactly what she wanted to convey to us - she put her own, I look ...

Maybe the truth, you just need to believe, and you don't need to check it too much, otherwise unnecessary knowledge does not lead to good,

[Olga]

Olga, So here I am about the same!

As in other multicooker, no one measures and everyone does not care what is jumping there and where, the main thing on the display shows 60 and everyone is fine.

straight 100 +++++ to you!

The only thing is that if you have already done, there should be a minimum error.

Maria, I looked at yours, and realized that if you set the time longer, then the heating is more accurate without jumps, and if the time is less then there can be sharp jumps? if I understood everything correctly

Yes everything is correct. It was exactly the same in the first model. To do this, I advised pouring already warm water in order to avoid sudden surges)

As in other multicooker no one measures and no one cares

"Many knowledge multiply sorrow" (c). That is, you know less - sleep better
You girls would have removed your thermometers and cooked calmly.
We have four medical mercury thermometers in our family (bought at a pharmacy, with OTK marks, etc.), and all show different temperatures with a difference of half a degree. Do not exclude the possibility that your measuring instruments may not work correctly.

The only thing is that if you have already done, there should be a minimum error.

I came across information on the forum that heating elements ALL multi-cookers have a temperature error of 5-6 degrees. Induction has less. And if you really want maximum accuracy, then you just have to buy a full-fledged device for sous vide.
By the way, the phrase "temperature spread" of 13 degrees often appears here. Do not confuse it with the concept of "error". That is, with an allowable error of 5-6 degrees, this same spread will be 10-12 degrees. As they say, feel the difference.

[Olga]

Olga, love you
There is nothing to add directly

Girls, I have never measured the temperature in my Kuku, Borka, I believe and that's it, if I started to measure it, I would have panicked, yes yes, for wasted money

if you really want maximum accuracy, then you just have to buy a full-fledged device for sous vide.

Plus pizza.

Oh, I remembered about Thermomix, and if I measured the temperature there, then I would have to call an ambulance

I don't even want to upset myself
About suvid I repeat all the time that if you want accuracy, you need a specialized apparatus!

Olya, milene plus

[Masinen]

Masinen, read the test. My conclusion is that and how the sensor on the cartoon itself shows it is really not that important. What matters is the temperature in the bowl! Yogurt, and especially souvid. I had practically the same measurements. You put 60, and practically when the temperature of the sensor in the bowl reaches the desired 60, the temperature does not hold, but crawls back and forth in a 3-4 (I had up to 5) degrees side. That is, the staff does not differ in any particular accuracy, but the usual accuracy of the tenovy multi is quite normal in 2-3 degrees (in a working mass of cartoons), that is, for a suvid, if you are overwhelmed by the idea of ​​a stack, exactly 57 degrees is not suitable. But she, in fact, is not positioned as a suvidnitsa

Masha, thank you again - I set 4 hours and the difference * on the face *, almost like in your photo, with small deviations of 3 degrees upwards, but not 14 * (I set 1 hour for the first time ... ..) - this is very, very happy ...

[petu]

petu, Olyayayayaya, thank you very much !!! Here is a medal for you that you read my test correctly !!!!

Where is the smiley that bows

Girls, our Masha is a savior !!! How many times has she saved us!

Masha, you need to stop bowing to us a hundred times for teaching and directing us ...

But it is interesting to do such a test in the Shtebovskaya suvidnitsa. Who did it?

With a great deal of confidence, I can say what they did: engineers, developers
It seems that the next stage of discussions in the topic will be checking the accuracy of the time counting with a stopwatch in hand - what if Shteba "cheats" and steals from the precious sous-vide not only degrees, but also minutes

ham is cooked from 75 gr

But this is me not, I wrote that I put 78 * on the ham, and you put the hop?

It’s me again, troublemaker.
In short, I put it on 60 * for 4 hours, 4 liters of water, initially it was 24 degrees.
As a result, the discrepancies with the Machine data are as follows: for the upper temperature 64 * (65 * blinked once), for the lower 55 *.
Tell me Shaw this is the norm, and I will sleep peacefully!

After all, I threw up all the fuss, because they wrote that if the temperature jumps strongly, then in the end the cartoon may burn out, but I would not want it, I already fell in love with it with all my heart!
I will hide the pictures of my experiment under the spoiler ...

I ask you not to hit hard, and not kidacaa with slippers,!

[Ksyusha]

Ksyusha, I put 75 grams on mine, but now I will put 73 grams.

Well, everything is fine with you. It turns out that you just take these errors into account and that's it. Put on yogurt 36g
For ham 72 g)

Come on, go for it !!

Manyasha, thanks, reassured!
Well, now I will be twice as happy as Matroskin!

Put on yogurt 36g
For ham 72 g)

But for this personal Mercy!

[Masinen]

Masinen, I'm surprised at the patience !!! Well done, thank you so much for the work done.
Trishka, do not panic, everything is super, and you have chudus and minutes. Girls, I'm so happy, I don't eat sous-vide ... And I'm a little tired of yoghurt ... I make sour cream, put it in silicone mat, you can also put a low metal stand in order to cook in the exact center of the correct temperature.

[Oksana]

Oksana, everything is correct, the warmest place is the bottom)
But it is not correct to measure the temperature along the bottom. Therefore, you can cut the rug round and lay it down. A ham on legs, it still does not touch the bottom))

Julia and Masha, thank you very much for the tests!
As far as I understood, Julia's test is not entirely correct, since the probe was at the bottom of the bowl.But even in terms of the sensor, it turns out that the XL is still slightly stronger than the deviation in degrees.
And yes, having put the heating on for half an hour, now the sensor does not reach 70-71 s, it shows a maximum of 67 (with 60 set).
I was really puzzled. Tomorrow already agreed on delivery. And it turns out that maybe it makes no sense.
Girls, but where in general can you try sous vide in Moscow in order to understand whether I need it and if so, how much difference will be felt from what my Shteba cooked.

[Natalia]

Natalia, yes, it turns out that it is 1 g higher than in my DD2.
And where to try it. I do not even know. If only in a restaurant in some)
Or at my place
Okay, just kidding to myself

By the way, Ksyusha-Omela tried, if I am not mistaken, either a ham or a neck at my visit.
She came for guts for sausage, well, I treated her)

[Masha]

Masha, nope, the difference turns out to be 3C. You had a maximum of 64 on the scoreboard with 60 set, and Julia had a maximum of 70 with 63 set.

And about trying this at a party you said well Now half of the forum will immediately gather))) You cook so many delicious treats, I've already watched a bunch of videos, they inspire, I just want to do miracles in the kitchen)))

Have you ever cooked sous vide in this cartoon? Only directly in sous-vidnitsa?

[Natalia]

Natalia, cooked and even have a video recipe.
Oh, I cooked it in DD1)

And in DD2 I cooked chicken breasts, I was reluctant to get suvid.

Rump steak (veal steak) using Sous-Vide technology (Masinen)

Mliiiin ... Didn't measure or check anything. I just knew it was okay. And everything is fine, yes. It was.
I read it. I'm sitting. Measure or what? ...: girl_in_dreams: Definitely, if I start measuring, then continuous imbalances will be revealed.
Should I or shouldn't I? ...
No, no nat. I’ll go to use Shteba and enjoy the fact that she cooks the way I like.

[PYTNUK]

PYTNUK

Regarding the standard bowl, is it normal that the bottom of the bowl shimmers with all the colors of the rainbow in the literal sense, everything is fine on the outside, but the inner side of the bottom is multi-colored straight, I'll try to post the pictures a little later if I can capture it.

This is the specificity of stainless steel as the material of the Bowl.
Do not bother to upload photos, you will not tell anything new.
It's okay.
In doubt, read the topics on pots, pans, etc. from stainless steel.
Confused by aesthetics, it is - washable. The forum was discussed.

[Masinen]

Masinen, oh, how appetizing, Mashenka!
Does it taste very different from what is cooked in Suvidnitsa?

RituslyaI seem to have confused everyone with this temperature. Many decided to go check the temperature on heating)))
But my husband immediately told me: "It's delicious! So don't bother!"
But, damn it, I have such a nature, I need everything to be perfect!

But, damn it, I have such a nature, I need everything to be perfect!

Nothing is perfect. And you won't find Shteba better in this price category. For the speed alone in cooking it is 10+ on a five-point scale
Kashki in 4 minutes
What compote, I've never tasted this
Rich soups

Yesterday I decided to make a lamb - I put a small piece of 4cm thickness for 5.5 hours 63g. Rubber, damn it. It is not suitable to see lamb for a sous view or I did something wrong. Cooked in the oven

Only then, let's not write that porridge in 4 minutes. Heating, plus the required 4 minutes, plus the general decision that it is not necessary to open the valve forcibly, that is, the time to release the pressure. How much will it turn out?

[Irina]

Irina, rolled oats 5 minute milk + water put 1 minute and all together 4 minutes, maximum 5
I set 15 minutes for 4 minutes and together with all the cases 10
In a slow cooker, after 25 minutes of cooking, I also do not immediately open it, I let it stand for a while. And the energy savings are tangible
It is necessary to take into account cooking for 1-4 minutes (no matter how much pressure is released) or 25 minutes in a multicooker

Yesterday I decided to make a lamb - I put a small piece of 4cm thickness for 5.5 hours 63g. Rubber, damn it. It is not suitable to see lamb for a sous view or I did something wrong.

It's strange, my soft comes out.Even my husband who does not eat lamb checked out)

Yesterday I decided to make a lamb - I put a small piece of 4cm thickness for 5.5 hours 63g. Rubber, damn it. It is not suitable to see lamb for sous view or I did something wrong

5 hours is not enough. It was necessary to add the time for another five hours. Beef also takes a long time to cook.

Does it taste very different from what is cooked in Suvidnitsa?

in a suvidnitsa it turns out a little differently. BUT who has not tried it, then it will be fine from the multicooker.

[Maria]

Maria, but damn it was necessary. I read so many forums and everywhere 5 hours. And here is a small piece and not thick. It also depends on the age of the ram. I bought it in the subway, so the age is unknown. So it seems like beef is cooked for 5 hours?

I cooked beef steak for 2 hours, but it tasted rather dry. And the chicken breast did not work out for me the last time. Rather, it tasted no different from boiled. Did everything according to the recipe. The turkey was awesome, though. And the breast also turned out earlier. Maybe the meat is old? The temperature seemed to match.

The cooking time depends on the meat and which part. I cooked beef for 8 hours at 57 grams, it turned out to be low roast.
But pork cannot be cooked at such a low temperature. Lamb can be.

Colleagues,
I've read all sorts of "fish" recipes here,

please tell me

if on the second floor - in a basket - put a fish (in foil or parchment), can you somehow cook crumbly rice on the first floor for a side dish (we don't really like steamed Kuban rice)? In what mode is it better to do it and how long?

And another option - to shift the rice with fish and vegetables - how much time is there and in what mode is it better to try to cook? in general, raw rice if you shift fish with vegetables - will it cook?

Thank you very much!

ps. Today I received compliments from my mother - the day before yesterday I made soup with turkey meatballs. Frying the onions and carrots, I tired them, then poured them with boiling water, put the turkey minced meatballs with egg and semolina (they turned out to be thin, so I used boiling water), cubed potatoes, celery in small slices, and on the soup for 12 minutes, then salted and added greens , simmered on "frying" for just a few seconds, and turned it off. Very tasty soup turned out, rich. Mom check it out

[Margo31]

Margo31, that's it! energy savings! you wrote it right. When discussing modes and advantages, we must take into account the division of time into: actual cooking (including heating) and waiting for the pressure to be released, the time at which we do not use electricity. And that's why I turn off the heating, especially in the country, there is a price for an electrician!

Wonderful

5 liters of fish salt to discard

I made a fish hodgepodge according to one of the recipes of our forum users. The staff was launched today for the first time, it was cold.
First 15 minutes for 0.7 Soup - I cooked fish broth with barley. Wonderful, the broth was cooked wonderful. I put in it - potatoes, carrots, cucumbers and everything else according to the recipe. It turned out to be a thick soup, there was still room up to the maximum mark. I closed the lid, closed the valve, put it on the soup 0.7 for 3 minutes and finally went to sit for a while in the evening. I didn't time the time, I didn't have any energy left for anything, I think, anyway, the multicooker will squeak, so you need to wait another 15 minutes and go check. And she does not squeak and does not squeak. Although I didn’t time it, but I think that something hasn’t sounded for a long time. And most importantly - the smell of hodgepodge spreads throughout the house. It's strange, because when the soup starts to boil, a lot of steam is collected, the valve is blocked and that's it - there is practically no smell. And here - the aroma of pickles throughout the house. I went down, I looked - the float rose, the valve was closed, steam was pouring from under the lid. I tried to press down on the lid, like, so that it was blocked, pressure was accumulated .. On the display, the time does not count back, and the pressure does not show. It was useless to press down, nothing blocked, the valve quietly opened, there was no steam from it.I decided to open the lid, and my surprised gaze appeared to be seething with might and main, and not a wonderful hodgepodge. There is a liquid around the inner bowl on the plastic on top, the lid in general, as it has been in an atomic war, is all in vegetable broth. A paragraph, in short. Cry at least. I don't give a damn about food, I just feel sorry for the time (I get tired at work very much, I have to cook for my family at home - I already perform a feat out of my last strength, I counted on an assistant, and such a perdimonocle)
The gum did not reach when I cooked the broth and laid the vegetables. The broth was well cooked under pressure. I just put the vegetables in it and closed it again.
The only option - maybe the soup began to boil very much and with this boil over the valves clogged the valves .. I don't know .. But I did not exceed the maximum mark either. The main thing is that the countdown has not started. And it was clear that it had been boiling for a long time, because the potatoes had been boiled for a long time, and this was all boiling over, only a reddish shade remained from a can of tomatoes in its own juice (((How long would this pile have been cooked until I went to look? It's scary to think ((((
In short, I was terribly upset. Rassolnik sorry for how horrible. While I was cooking the pickle, I put rice with fish and vegetables in a Teflon bowl. Therefore, when I took out the soup, washed the slow cooker, lid, gum, I had to shove this blank for 13 minutes into the porridge by 0.7. Now I heard, like the float of nozzles, then clicked. Hope the rice cooks well.
In general, not everything is so simple, and not everything is rosy. What happened while making the soup - if anyone has any ideas, I'd love to read.

Your gum must have come off

[Irlarsen]

Irlarsen, thinking soberly, I also lean towards the gum, the symptoms are painfully similar .. It's strange how it could come off .. I just opened the lid, put the vegetables and closed the lid. It was necessary to immediately see what happened to the elastic band, but I did not realize.
While I draw a conclusion - it’s time to pinpoint, at least approximately, and check the gum before each closure.
Rice with fish was cooked under pressure, it smells delicious, tomorrow I will try, today I have no strength ((

PS I didn't turn my hand to pour out the hodgepodge, I'll try tomorrow, maybe you can eat it ...

[Dasha]

Dasha, my parents had the ring holder welded off-center and the ring on one side is very difficult to push in, and sometimes falls off on the other. It was already like this, steam was pouring out from under the lid, you should always look at closing so that the ring does not fly off

[darsergevna]

darsergevna, You opened the lid and, for sure, did not hold it in your hands? They put it somewhere. The elastic band is steamed, it could come off.
I have never tried delayed start for this very reason. It was somehow scary for me to leave the staff unattended until the valve lifted and I heard that the steam was no longer coming out. Calmed down - you can leave.

[darsergevna]

darsergevna, Dasha, I got borscht for the first time ... of an incomprehensible color. I wanted to quickly too. And then I realized. how to cook. there are soups in it. Under pressure, I cook potatoes, cabbage. and beets, tomato paste, herbs, salt and pepper ... this is already on languor ... then it turns out SUPER !!! Here is also a pea cook. First, I put onion-carrots on frying, add finely chopped meat ... fry. Then I put peas, potatoes, soup program for 10 minutes, pressure 0.7. It burns off on its own, I put in all the seasonings, I salt the pepper, I bring it to mind and languish for 15 minutes. The soup is delicious. Like from the oven. Adapt It was my first cartoon in my life and then I learned And my mother will be 76 years old, now she says I don’t want to cook on the stove, she gives out such masterpieces in it (I gave her on NG, although she refused, she said that she could not cope)

Yes, because of such cases, I do not have confidence in Stebe, sometimes there is simply no time to wait for the valve to close and the time count starts, it is easier to put everything in the multicooker and set a longer time.