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

[Olga]

Olga, and why cook milk porridge in silicone ?!
There are more "ecological" containers - deep plates, bowls, ordinary or heat-resistant glass.
Theoretically, if you first pour water into the bowl, and then put a container there, even a silicone one, at least another, the milk should not escape from this additional container, it's like in a water bath. But if there is no water in the bowl, it can boil and run away.
If you do not want to cook porridge in a stainless steel bowl, you can put a plate or a deep bowl with porridge components on a steamer stand, pour a couple of glasses of water into the bowl and cook under pressure - nothing will escape, I think.

Silicone as a material for cooking does not bother me at all, or rather, it bothers me even much less than a bowl with a non-stick coating. The fact is that milk porridge in stainless steel happens, it burns (especially semolina), and I think to adapt the silicone form precisely for protection against sticking. Nothing has ever escaped in the staff, but judging by the footprints on the bowl, milk can quite rise a few centimeters. And since the shape is quite low, then these few centimeters can escape into the main bowl.
As for the water bath - at first glance, I like the idea)), only I don't have a suitable vessel on the farm, and there is no stand for a double boiler, I still have to buy something, and the form seems to me more functional - it is easier to wash and to bake you can put it in the oven) But if it still runs out of it into the main bowl, then it's not an option, of course ((

[Olga]

Olga, and how tightly does the silicone mold from Unit fit into the Shteba bowl?
Maybe there will be some room for some water, so that it does not directly touch the bottom of the bowl?
Here, I want to try to cook porridge in a plate and without a steamer stand, at the bottom of the bowl - a little gauze and some water, and a plate of porridge ...
If it works out, I'll unsubscribe.

Olga, how tightly does the Unit silicone mold fit into the Shteba bowl?

They wrote somewhere here that it fits perfectly, which means, I think, quite tightly))

If it works out, I'll unsubscribe.

If it doesn't work out - also unsubscribe, I wonder!

In general, it worked out.
I took a dessert plate, round-grain rice 1 glass of 50 ml, washed it lightly, milk of the usual 2.5% from a soft bag 250 ml, a pinch of salt, 1/2 tsp. sugar, butter a bit.
Poured about 400 ml of water into the bowl, gauze on the bottom, Soup mode, 0.7b, 30 min.
The pressure was collected for about 5-6 minutes. After the signal about the end of cooking, he waited 10 minutes, letting off steam through the valve. The water in the bowl is clean, nothing "escaped" into it. The porridge is quite boiled.
I also cooked in a multicooker without pressure, only there Soup, 1 hour, then 30 minutes. Heated.
The total cooking time at Shtebe came out 2 times faster.




It was a bit hot to take the plate out of the bowl, so I had to use silicone gloves.

[gala10]

And I’m sitting with a bean soup, according to Galochka's recipe gala10... So delicious that you can't even convey!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=403278.0

Hello, members of the forum! I just registered and came to this topic, because with your help I got the DD2 Staff. I am delighted with her! I cooked both soup and buckwheat porridge. So far, I am not very familiar with what and how to insert here, without leaving the message (and not only, but I will learn!), So I cannot exactly name the Masinen recipe, according to which I cooked chicken legs with vegetables yesterday. She bragged to my husband on the phone that our Shteba had prepared a new dish.At lunch there were only delights!
We called our Shtebochka "The Queen of Our Kitchen" - she has such a strict and at the same time elegant look with a red crown! And there is a Princess to help her. Now I have conceived a rearrangement in the kitchen in order to put my main assistants in a convenient (worthy) place.
Before Shteba I had a Brand 502 multicooker, the coating began to crumble at the bowl. And I'll go straight to your forum - what should I choose? Thank you so much for your help in choosing Shteba, I also ordered an additional bowl with a non-stick coating. Now go ahead - and cook sweets, there are so many recipes here - your eyes run wide!

[Alex_Fil]

Alex_Fil, it turns out that you put the plate right on the bottom of the stainless steel bowl?
I have a ceramic pot with a lid that fits perfectly into our pot. Once I once tried to cook using the same method in the Mulinex skoromul. The garbage turned out for some reason ... I didn't try again. I will definitely try again.
I think, should I close my pot with a lid? ..

[Marina]

Marina, put a plate on the bottom of the bowl, just laid a gauze napkin, thought that the plate could slide along the smooth bottom of the bowl when the water boils, and the gauze would somehow keep it in place. There she is, in the third photo, it is visible when he pulled out the plate.
I don't see the need to close the pot with a lid, even if the condensate gets into the food when the lid is opened - this is practically distilled water, a few drops ...

[Luda XX]

Luda XX, Lyudmila, welcome to our friendly company!
We did the right thing by registering on the forum.

If anything, then ask and they will always answer and help you.

Be sure to read the topic
Basics of use, questions and cooking times in the Steba DD1, DD2 pressure cooker

Girls, and Shteba's version for Ukraine differs from this in what? Something about the adjustment not after 1 degree, right? Or what changes?

Girls, thanks for the invitation and your friendliness! Today I cooked cabbage soup, my husband was eating on both cheeks according to the principle "when I eat, I am deaf and dumb." I'm trying to insert an image.
And yesterday I wanted to show chicken legs, cooked according to the Masinen recipe "A la Tanuki". I had no defrosted breast, so I put frozen chicken legs.

Added Thursday 15 September 2016 09:45 PM

Photos are not inserted, I will figure it out tomorrow.

[Luda XX]

Girls and boys good evening! Take me to you, I just like Luda XX I bought a stem yesterday. I managed to try sous-vide, condensed milk, rice porridge and chicken))) But I don't know what to do ... On heating for 5 hours, the temperature at the set 65 C jumped from 65 to 78 C. So it shouldn't be? And today on frying, when I was cooking condensed milk, the temperature does not count down, and it stands for 15 minutes. Marriage? On other programs, everything is fine.

[OlgaKh]

OlgaKh, and you follow the link that Masha gave a little higher
All the answers are there.
Not marriage

[hawk]

hawk, yes read, thanks))) Well, in principle, I thought so, read that the temperature of the sensor. It's just that when Tanyulya made a sous-look chicken and set the temperature, her fluctuations were 1-2 degrees .. And about frying and 170 C, did she really not dial them during the cooking of condensed milk for 25 minutes to start the countdown?

[OlgaKh]

OlgaKh, not a marriage, everything is fine.
We have already discussed temperature jumps many times, measurements were taken. The temperature of the product in the bowl corresponds to the set one, and the sensor indicates the operation of the heating element. If you preheat the water and then set the heating mode, then the jump will be less.
On roasting, the countdown starts after the empty bowl warms up to the set temperature, when the signal sounds. If you do not wait for the signal, then the time will be 15 minutes. And the countdown will go if the product is very hot, this does not happen on condensed milk.

[OlgaKh]

OlgaKh, Olya, in the topic for beginners there are all links to temperature tests, I showed everything with a photo and explained why and why.
Two whole topics have already been discussed about Roasting, and also in the topic for beginners there is an answer to this question

About the video: when a video is shot, then half of the process is cut out and you cannot see what measurements were there on the multicooker display. You only see what you left for the viewer, so you can't really focus on the video.

But carefully read the topic Basics of use, so it's worth it)))
And welcome to our forum

Masha, thanks for your help! And I did not insert the photo in the same way, and I also chose a preview - an increase in the photo. Then I found the previews were not for beginners.

I still have eggplants, so I will cook "A la Tanuki" again at the request of my husband, then I will expose a photo.

And I also want to buy a Redmond airfryer to work in tandem with Shteba, so I want to master all its possibilities. Doubts only take, it is very unreliable (and reviews in the internet, and here). I am inclined to choose a full-fledged cheap airfryer so that I can try other dishes from it (airfryer), with this I will go to the Temka airfryer.

I studied the topic for beginners according to Shtebe, for the first time the lid was etched and the pressure was not recruited, apparently, the ring did not sit well (I took it off, washed it, and it was too heavy to pull on the metal rim). The second time everything worked out fine.

I bought this silicone unit insert. Sheer disappointment - she is small at the bottom! Between the wall of the insert and the bowl, a gap of almost three fingers (((

I bought this silicone unit insert. Sheer disappointment - she is small at the bottom! Between the wall of the insert and the bowl, a gap of almost three fingers (((

Maybe it's good that there is a gap between the bowl and the insert - you can pour a little water into the bowl and cook in a "water bath" - then the porridge will definitely not run out of the insert 100%. Only removing it from the bowl with a liquid (soft) product, it seems to me, will be inconvenient. It was inconvenient for me to remove the plate from the bottom of the bowl.
Now I'm thinking of cooking porridge in a broth, like this:

But this is already in the plans for tomorrow.

Shtebochka is an excellent cartoon pressure cooker, I kind of made friends with mine. She understands everything. Now I was preparing dinner, the SOUP program 30 min 0.7 was included. At the end of the regime, she began to beep. I was not in the kitchen, I went there, and my husband was there. I ask him: Is it okay that she is drinking a little, not annoying? (At the same time, the cartoon continues to beep, on the scoreboard - 105 degrees). He (my joker) says: Yes, I ... will write a complaint about her to the UN! I say: Don't, she's good. And then I understand that Shtebochka stopped beeping. And 105 degrees! Understands with half a hint. I stroked her, praised her. And the dinner turned out to be credible - a pork heart with onions, carrots and pasta.

Maybe it's good that there is a gap between the bowl and the insert - you can pour a little water into the bowl and cook in a "water bath" - then the porridge will definitely not run out of the insert 100%.

Yes, she did not go anywhere without water)) I report: a liter of milk is placed in the insert.

I did not pour water into the bowl, did not release the pressure, when I opened it, it was like this:

that is, it can be seen from the footprints on the insert that the milk rose literally by a few millimeters.
The porridge has not burnt anywhere, it tastes as usual, it is not very convenient to pull out the insert because of its softness, but it is not scalding hot, so with a certain skill it is quite possible for yourself. If Shtebochka is not needed in the near future, then it is possible not to pull it out, the food is already superimposed perfectly. (I needed it). Now, if she had a metal rim for rigidity along the upper edge, I would be completely satisfied.
In general, despite its small size, I will use it; for cereals, omelets, casseroles and other "small" dishes that burn in a stainless steel, it is quite suitable for itself, and given that it costs 4 times cheaper than a Teflon bowl, it is completely good

Does it just burn in a steel bowl?
My porridge never burned, however, it cooked 4 times.
For me, it's better to cook in a bowl right away. I don't like silicone. I don't impose on anyone, but for me he absorbs smells.
I have a silicone lid, I wash it from time to time in the rmm, so small children refuse to eat if it was under this lid

It is very convenient to cook porridge in a clay / ceramic pot in a pot, and in a silicone insert it is good for an omelet, baking is for a steel bowl.

Does it just burn in a steel bowl?

Yes, semolina and oatmeal burn stably with me ((As for the smells it is not yet clear, I assume that mainly dairy dishes will be cooked in it, because everything else, even frying, is fine in a steel bowl. The first wash in the dishwasher did not leave any . (his truth has not yet been) Let's see what happens next.

when heated, silicone can release something harmful,

But what about the baking dishes in the oven, which half of the forum uses here? There, after all, the temperature is 200 degrees.

would rather fit a glass or ceramic (or similar) dish,

I don't have anything suitable in the household, I already tried on (((Either the shape is not the same, or the dimensions are not the same))

That's good, otherwise at first we were upset.

And even now I will not say that I am delighted. If I had taken a closer look at the dimensions, I would not have bought it.

[Olya,]

Olya, silicone in the oven is not placed on the heating element. The instructions warn about this.

Well, I, in extreme cases, if I would cook in silicone, then on a stand for steam.
Well, it's me. And so, "everyone has their own cockroaches" Well I don't insist

So I thought that it would be nice to have at least 1-2 multi-cups of water in a bowl under a silicone mold - this is for porridge or an omelet.
For baking, of course, not necessary.

But I didn't get rice porridge, Tanyulia's recipe.
I did everything according to the recipe, after the signal, I forcedly opened the MV, and the rice was raw.
I repeated the regimen the porridge was ready.
Help me, what I did wrong!

Galina, but they opened it immediately, forcibly dumped steam?
Maybe we should wait a little, about 15 minutes - and the pressure will drop by itself, and the porridge will come within this time ...
What rice did you take? Do you have a bowl, like Tanyulya in the video - Teflon?

But I didn't get rice porridge, Tanyulia's recipe.
I did everything according to the recipe, after the signal, I forcedly opened the MV, and the rice was raw.
I repeated the regimen the porridge was ready.
Help me, what I did wrong!

Galina, porridge has been discussed many times. Depends on rice. In the next. just do not force it off, wait until it subsides itself. This is the only way I cook rice and porridge "Friendship". She studied at unit 1210 (smokehouse), then acquired a staff. Everything is working out great. You just need to study her character

Thanks for answers!
My bowl is like Tanya's, teflon.
As soon as the multicooker beeped, I immediately began to forcibly release the pressure.
My rice is Krasnodar, mistral.
I understood everything, next time I will not relieve pressure.

And I cooked porridge based on the recipe Rice porridge in a "pot" from Arkina's grandmother
I cooked one portion in a glass soup bowl. In the same topic and unsubscribed.

Good day everyone! More than a year ago I bought Shteba DD2 from Ozone with shipment to Kazakhstan. In general, she waited a long time in the wings and waited, it was urgent to cook broth, and time was running out. She took out the beauty, turned it on, but she did not pick up steam ... The timer immediately started counting down, and the panel with pressure and temperature did not show anything ... I immediately for help in the instructions, Yandex, Google, but everything that I could find that it is possible that the matter is in the O-ring and the shifted silicone on the valve. Today I will check both. I was very upset ... We don't have service centers for this brand, after the purchase a lot of time has passed (and the transport company took me almost a month from Moscow), that is, there is no way to return it. Has anyone come across a similar one? I think it might be worth checking if the electronics are in order due to programs that do not require a set of pressure?

Continuation of a story
They took our "little red hat" from the repair. TTT, everything works.The problem was in the power supply, it took more than two weeks to be repaired, since the master was looking for spare parts. They paid 8000 tenge (1520 rubles) for repairs. Well, okay, the main thing is that it works now.
She cooked wheat and oatmeal porridge, stuffed peppers in it. I have tried the rest of the modes so far only with water to check if they work.

I want to show which plates I adapted for the stem




For comparison, I put a jar of 800 ml and a bouillon dish for 0.6 liters.
Their upper edge is bent almost horizontally, it is good to put and remove from the pressure cooker with tongs from the airfryer.
In these plates we heat food and no microwave is needed

[Natusya]

Natusya, And how long does it take to heat? With the lid closed?

[Natusya]

Natusya, And how long does it take to heat? With the lid closed?

Tatyana, for a couple of 1 min. The lid is closed. When there is no time to wait, I release steam forcibly.

Good morning everyone! (Well, this is our morning) Take one more lover of Shtebochka into a friendly family! I waited for my beauty, I received it yesterday. We had a terrible weather yesterday - rainstorm, strong wind and very cold. But! Hunting more than captivity, I dragged my husband for a pressure cooker already half an hour before the point closed. I came home from work, just fed me (and then stood above my soul, urged me on). I brought it, looked at everything, washed it (in the morning I already prepared a place for her - from 6 in the morning I started cleaning the kitchen)
There was no smell, so I didn't boil anything. I bought a Teflon bowl right away (it was not in vain that I studied all Temki for a month) Everything is whole, new, without scratches. So I am satisfied with the appearance and quality.
Now for the actual work. It so happened that I had to start making friends with her from sous-vid. Not because I'm a great specialist in this matter. Just after I ordered it, they promised me delivery in 4 days. I immediately bought the meat, put it in the brine. I thought it would be salted in 4-5 days, and during this time I try other programs. But! 4 days lasted for two! weeks. And yesterday, after receiving it, I was simply forced to cook the meat, because I was generally worried if it had deteriorated.
No, it survived perfectly in brine. She took it out, dried it, smeared it with all sorts of spices (in the morning more), put it in a vacuum bag and was again in the refrigerator until evening. Two thick pieces of 8 cm, probably. At 10 pm I put it in a bowl, filled it with warm water, a little warmer than room water, and put it on heating. Time 8 hours and temperature 63 *. The lid was closed, the valve was open. After 3 minutes, the temperature began to rise by degrees. I went to the computer to read the topic. An hour and a half later, the temperature on the display was already 72 *. I was not particularly upset, because I had already read that this was normal (although such a large run-up in temperature still confused me).
I didn't check it at night, because now I have a bad cold, I fell asleep very hard because of a cough, and then passed out, apparently. In the morning, half an hour before the end of the program, the scoreboard was again 72 *! I was afraid to digest and turned off the pressure cooker. She took out the meat, immediately dipped it into cold water with ice (it lay there for about 20 minutes). There was a lot of juice in the bags! More glass, probably in each.
I opened the packages and let the meat dry a little. I could not stand it - I cut off a piece for a sample, wrapped it in foil, in vacuum bags and put it in the refrigerator.
In appearance, the meat is pink, beautiful, the taste seemed a little harsh and dry, perhaps due to the fact that too much juice was released? Maybe put it on for another two hours? And it also seemed to me that there is a little bitterness in the taste. Maybe it's because I, out of habit, smeared too much garlic?
Girls, tell me, please, maybe it was necessary to put not on heating, but on languor? There was too much difference in temperature.
Tonight, you will need to put on the brisket (with good meat strips) - on which program is it better to do it so that it is soft?
For a month now I have been studying all topics by Stebs and sous-vide. But questions still arise.
And another question at once: I wanted to put the chicken breasts on "languor +" at 63 * (somewhere here I read it and even wrote it down for myself), but the temperature is not set below 80 *.So it should be or is it something wrong with me? The valve should be open, I understand? It turns out that sous vide can only be done on heating?
Everything, I read that on languor from 80 * the temperature (you must sometimes look into the instructions). I went to put on the breast warmer.

Take one more lover of Shtebochka into a friendly family

Welcome!!

And another question at once: I wanted to put the chicken breasts on "languor +" at 63 * (somewhere here I read it and even wrote it down for myself), but the temperature is not set below 80 *. So it should be or is it something wrong with me? The valve should be open, I understand? It turns out that sous vide can only be done on heating?

It is not necessary to put the languor +, but the Heating 63 gr

Tonight, you will need to put on the brisket (with good meat strips) - on which program is it better to do it so that it is soft?

How do you want to cook it?

put it on heating. Time 8 hours

I'm not at all an expert on sous vide technology, but 8 hours, it seems to me, is too much. Whatever the thick piece of meat, but in three, maximum, 4 hours, it will warm up all inside to the desired temperature.

[Masinen]

Girls, dear, thanks for the congratulations and for accepting! For a year I tuned in to this multicooker, but there was no particular need. But recently my Panasik broke down and I decided that if you take it, it's a good thing. Moreover, it contains both sous-vide and pastries (Machine's bread won me over, I'll try to repeat it tomorrow) and indeed ... beauty.
By the way, in my pressure cooker, the re-heating does not automatically turn on after the end of the program. I don't know yet if this is good or bad.
Masinen Masha, I want to make a sous-vide brisket too, like the one that Tanyulya did. Therefore, I specify the cooking time. The brisket is very meaty, beautiful, I would not want to spoil it.
Alex_Fil I started from the tablet and the girls' experiences. Pieces of meat more than kg each, I decided that 8 hours would be fine, although I turned it off half an hour earlier. But even so it seemed a little dry to me. Probably, this is because it lay in the brine for a very long time and then a lot of juice was released.
Masha, I have a chicken breast right now. The temperature again jumps from 61 to 72 *. Can't you worry? I forgot to put a temperature probe in the bowl for control, but now I don't want to go there. And if you put my meat on for another couple of hours, how do you think, will it be ready? Or can you use it like that? As a cut for sandwiches, in fact, it will go, but I wanted it in such a way that then I could cut it into a plump slice, fry it quickly and like a chop for my husband for breakfast.
And yet, what is the best time to cook such thick cuts of meat?

I'm not at all an expert on sous vide technology,

In suvid there are no assumptions, but there are precise measurements.
We measure the thickness of a piece of meat and calculate the time according to the plume table 30-40 minutes for heating the water.

Added on Wednesday, 21 Sep 2016 10:28 am

Masinen Mashenka, I want to make the brisket, too, sous-vide, like the one that Tanyulya did. Therefore, I specify the cooking time. The brisket is very meaty, beautiful, I would not want to spoil it.

Measure the thickness of the brisket and look at the plate where the meat writes and add 30-40 minutes)
Fry the brisket well after the suvid, it will be very tasty)

Added Wednesday 21 Sep 2016 10:30 AM

Masha, I have a chicken breast right now. The temperature again jumps from 61 to 72 *. Can't you worry?

I like to cook chicken breast for 63 grams for 1 hour 30 minutes. It turns out very tasty.

The temperature jumps until the water warms up, that's normal. Tk on the board readings of the thermo sensor.

Oh, and I put the breast for 1 hour 10 minutes! I thought that she had been lying in the marinade for a very long time and should have time to prepare. So, now I will need to put on 20 minutes after the end of the program? Or will it come on its own if left to cool in water? Can't you add time during work?
And I don’t want to fry the brisket (rather, I have a brisket, such a lard with layers of meat, such as bacon), I want to use it exactly as lard (although there is less fat than meat)

[Pinky]

Pinky, then you don't need to touch anything, let him get ready. If the breast is not very large, it will cook.
And so you can turn it off and just add another 20 minutes to the remaining time and turn it on again.

Oh, men do not understand our admiration)) For that they love to eat deliciously
Yes, Shteba is a very beautiful and good pressure cooker

That's for sure! At one time, my husband did not really understand my desire to buy a bread maker, then a cartoon and a pressure cooker. But now at my work there is a continuous advertisement for my wife and her appliances. Well, and I act according to the principle "Vaska listens and eats." I say, if you want to eat deliciously, do not go into my wishlist. The main thing is that the soul lies with the technology that you use. But Shtebochka fell to my heart. Now I need her to have such warm feelings for me.

Posted Wednesday 21 Sep 2016 11:11 AM

Masha, can I terrorize you a little more? (To me, too, please use "you" - I'm not quite an old woman yet).
I want to bake a cake - well, it’s itching straight, I want to try everything right away If the dough contains eggs and sour cream, that is, the dough is moist enough, at what temperature, how long and on what mode does the oven bake so that it is guaranteed to bake? The dough is the same as for Pancho cake.

[zoomgsm]

Masha, thanks. And here I rummaged and found, there is a recipe for zoomgsmhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377943.0
* So she bakes in porridge. It looks beautiful. And what is the temperature on porridge? I forgot to say, I have DD2 XL, it seems to be more powerful, it would not burn. Probably, after all, I'll put it on languor

In suvid there are no assumptions, but there are precise measurements.
We measure the thickness of a piece of meat and calculate the time according to the plume table 30-40 minutes for heating the water.

Well, if accuracy is so important in this matter, then if we are talking about cooking in Shteba, why add 30-40 minutes to heat the water? After all, whether on Heating, or on Vexation (or Vexation + for DD2), the countdown will not start immediately after starting, but after warming up to the set temperature.
Then, especially for a thin piece of meat, these 30-40 minutes may be excessive. Or the extra cooking time will not hurt here, it is better to overexpose than underexpose ...

Thank you Maria. I looked, I read the whole topic. I am "dense" in cooking and, accordingly, in the "additives" to it. And, the cups are already with a stand, that's right, they can be used for yogurt (instead of a yoghurt maker) Sorry to clarify, this is important to me. First I will buy equipment (I still hope it will be easier to cook, but no) and then I distribute it. The staff lasts longer than anyone else, so I think a complete set is needed, probably ...

Or the extra cooking time will not hurt here, it is better to overexpose than underexpose ...

Exactly because the product does not touch the water)
The temperature at which you cook plays a role here.

Added Wednesday 21 Sep 2016 12:15 PM

And, the cups are already with a stand, that's right, they can be used for yogurt (instead of a yogurt maker)

Yes, must be with a stand))

Sorry to clarify, this is important to me

Nothing wrong))

Added Wednesday 21 September 2016 12:16 PM

how she bakes in porridge

They baked on porridge when there was no languor plus mode)
It is better to bake it on the languor.

[zoomgsm]

zoomgsm... she bakes in porridge.

Those with DD1 baked on Kasha 0.3b, because there was no way to set the desired temperature for baking. In multicooker, the temperature is usually 120 ~ 140 * C. And at Shteba at a pressure of 0.3, the temperature should be 107-109 * C. In DD2, this problem was solved by expanding the temperature settings on the languor, which is why they called it languish +
If you take the recipe from DD1, where the time is 1 hour 10 minutes. - I would set it to + 110 * C, if the temperature is raised, the time will be slightly reduced.

[Masha, Alex_Fil]

Masha, Alex_Fil Thank you very much for your answers, Toko, it looks like the cake is canceled for today - it turns out that they ate my sour cream for cream * JOKINGLY * Now only tomorrow. Never mind, today I’ll still cook compote, but now I’ve already set the brisket for 4 hours 63 *. We are waiting, sir.