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

Thank you! Well, they just made me happy! From DD 1 thicket is suitable! I had to order right away!

[Antonovka]

Antonovka, Flax, I correct))
Don't sell DD1, she's good))
You will cook in two, I do it))

Bul, Julia and you with a new pan))
Order a teflon bowl)

Masha, thank you very much! It's a shame that I can't cook right now! Hands itch!

Girls tell me, and with what coating is it better to take the bowl into the multicooker? The store has teflon and ceramic coating!

[Yulia]

Yulia, for frying it is better with Teflon. More reliable.
Ceramic is suitable for cereals, baking
And Teflon is universal, it fits everything.

Thank you! I will order! Probably I'll go for her myself, I just need to Mega!
I don’t have a spare pay ring, do I need to order or does it not come in handy?

[Yulia]

Yuliabetter to order. Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0 just discussed.

Masha, do you think milk can be pasteurized in our saucepan? We sell farm products in bulk, it's normal, but it's scary without heat treatment. I want to try pasteurizing myself and making yogurt out of it.

Probably you can.
What temperature is needed to pasteurize milk? I do not remember.

I googled. 63-65 *, 30 minutes. I'll try on Saturday, then unsubscribe.

[Yulia]

Yuliabetter to order. Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0 just discussed.

Thank you Andrey! I meant that I would go to the Maximum store (the official store of the shteba) and it is geographically located in Kotelniki, just near the store I need.

I'm taking my beauty today! I'm excited as before the first date! Which side to approach her))) I never had a pressure cooker))

[olga0101]

olga0101, do not worry, with her everything will work out easily !!

[Maria]

Maria, Thank you))
For today, according to the plan, buckwheat with pork. According to your prescription. And compote. Will you make a dried fruit compote in a stock? How to cook it properly in it?

The compote turns out to be gorgeous !!
Put the pressure of 0.7 on the soup for 10 minutes and leave until the pressure drops by itself.
It turns out a rich compote.
You can put 15 minutes.

And buckwheat with pork is delicious !! I like to buy pork roast, it's raw meat with fat. Fry it well and it turns out very tasty)
Directly and sold, on the packaging writes Zazharka. Sliced ​​meat into strips.

[Masinen]

Masinen, buckwheat in teflon, and compote in stainless steel?

Everything is possible in stainless steel.
Just as long as the stainless steel is new, it will not be usual to fry, because it will stick.
You can have compote in stainless steel, and buckwheat with meat in Teflon.

Happy as an elephant!
It's just a miracle unit!
How did I live without Shteba before ?!
For half an hour I cooked delicious buckwheat with meat) though I got meat with buckwheat))))
Awesomely tasty, as much food))) meat melts in your mouth.
I didn't reach the compote yesterday, today, according to the plan, the compote and borscht, and in the evening fresh meat.
Masha, in what mode is it better to cook fresh meat (pork)?

[olga0101]

olga0101whichever you want to do.
I like to do this:
Fry from the beginning, and then bring the Meat to readiness)

[Masinen]

Masinen, Maria, and do you need to add water or not?

No, not necessarily. The meat will give some juice. And if not, then splash three tablespoons.

That's it, I'm finishing my baking experiments ..
the last straw was Chuchelkin's cabbage pie.
0.3 does not bake, 0.7 burns.

Varya, I really liked the languor. Nothing burnt and baked perfectly.

And yesterday I put meat with barley in Shtebochka for the night. Meat 800g, pearl barley 3 mstk, water 8 mstk, onion, carrot, spices. "Languor +" 6 hours at 95 * C with a delay of 2 hours. Aroma in the morning! Here's a dumb thing:

That's it, I'm finishing my baking experiments ..
the last straw was Chuchelkin's cabbage pie.
0.3 does not bake, 0.7 burns.

Barbarian, why are you baking on Kasha?
I do not understand!!
Set the temperature to 120 grams and bakes to your health!

Good evening! I wanted to know about the work of the multicooker! Last night I put yogurt in the slow cooker and set the 35 degrees program for 10 hours - heating. In the morning, when 8 hours had passed, the display showed that the temperature was 40, and at the very end it rose to 50 degrees. Is this normal or do I have something with a slow cooker?

[Yulia]

Yulia, I understood that the temperature on the display is the temperature on the heating element. That is, it heats up to 50 grams, then cools down to 25 grams, and the temperature inside the bowl remains approximately constant, that is, 35 grams.
For example, in the "Soup" mode: if the time was set to 1 min., Then at the end of the program the display is 128-132 gr., And if 30 min. - then 103 gr.
I think it's okay.

[Galina]

Galina, Thank you so much! Calmed down! And I think why if 50 degrees of yogurt with water did not begin to leave? It turned out delicious! Now I will not pay attention to these numbers!

Oh, I did that yogurt tonight. At 42 degrees 5 hours. It turned out great.

Now I'm making a sous-appearance in Shtebe.
Exposed 65 g 1 hour 30 minutes
I put in the temperature probe. I now have a trendy, German one.
Temperature equalization takes 1 hour.
Then it already keeps the selected temperature

Girls, I'm a beginner in pressure cookers, before Shteba I only used Panasonic, so I will ask stupid questions until I understand the principle myself.
The Vegetables program - I understand, it's only boiled on the wire rack. And if I, for example, boil whole beets? What program and how long?

You put a little water in the bowl and turn on the Vegetables and cook)

[Tanya]

Tanya, here here a lot of things of value according to Stebe. On vegetables, as on other programs, you can do everything right in the bowl.

Here's my sous vide chicken breast.
I made a marinade, like at MK Shteba.
Olive oil, garlic, sage, thyme.
My herbs are dry.

I cooked for 1.30 minutes for 65 grams.



The smell is stunned!
It's good that the smell of olive oil is gone, otherwise I don't like it))

Now I threw it on the grill for three minutes and you can eat)

Mash, how we are in sync! Here is my pork sous-vide, until I opened it, it is cooling down. In mustard sauce with paprika flakes, at 68 * C 3 hours.

[Masinen]

Masinen,
Mashun, and we on MK seemed to make breast for 25 minutes (I put a piece of paper somewhere (((()

Added on Thursday, April 14, 2016 09:09 AM

Bul,
Yul, you need to pour water into a cup)

[Bul]

Bul, here Lena has already answered)
Water is a must if you make it in glasses.
Antonovka, Flax, we did on MK at 80 gr.
And I love at 63-65 gr. It turns out juicier. But the temperature is lower, so I increased the time. Still, chickens get sick with salmonella))

The Vegetables program - I understand, it's only boiled on the wire rack.

Why only on the bars? I carcass cabbage, boil potatoes, some ragushka. On the wire rack only whole ones, and even then if there are several types, for example, beets, carrots, potatoes for salad. By the way, great, they are not digested, smells, colors do not mix.

Girls, does it differ somehow in taste?

It is soft and juicy. Here's a picture. Since it was soaked in nitrite salt for a day before cooking, it turned out to be a natural carbonate - tasty, juicy, aromatic, slightly spicy and tender:

[Linadoc]

Linadoc, is it possible to show such beauty at night? Very appetizing meat!
And what does nitrate salt give? Colour? And if there is no nitrate salt, can it be simple?

And what does nitrate salt give? Colour? And if there is no nitrate salt, can it be simple?

Yes, the color is pink. In addition, it contributes to the death of the main "sausage" microbes, extends the shelf life (this is, however, not relevant), and gives a ham flavor (so familiar to us from store-bought carbonates and hams). In its absence, you can use regular salt.

[Linadoc]

Linadoc, but can you do this without a vacuumator? Where's the recipe?

[Natalia]

Natalia, what's the recipe !? It's simple. We soak the pork (I have a shoulder blade) in 10% saline solution (I have it in nitrite salt) in the refrigerator for a day.We rub with your favorite spices (I still smeared it with mustard), vacuum and cook at T = 65-70 * C (I have 68 * C) 2.5-3 hours (I have 3 hours, because 1.3 kg). We cool, cut and enjoy.
It is possible without a vacuum cleaner. We put it in 2 bags, do not completely lower it into the water, the air from the bags is displaced. First we tie one bag tightly, then another. But, since the air still remains, so that the meat does not float up, we press it with something heavy (I did it with a heavy stone pestle). But with a vacuum cleaner it is better. He is generally a necessary thing.

[Linadoc]

Linadoc, and the solution is salt with water, i.e. per 100 ml. water-need 10g. salt?

[Natalia]

Natalia, exactly. Only I rub the meat with this salt, and then add water (first I fill the meat with water almost to the top, drain the water and measure the volume, rub it with the required amount of salt and fill in the water). But no difference, you can make a solution first.

Why only on the bars? I carcass cabbage, boil potatoes, some kind of ragushka. On the wire rack only whole ones, and even then if there are several types, for example, beets, carrots, potatoes for salad.

She asked, because it is written in the instructions, and I am a beginner, just learning. Thanks for the advice
Now I put the beets on the wire rack for 15 minutes, but they were not cooked. She turned it on again.

Girls, tell me, please, how to put meat and vegetables in a heated bowl so that everything around does not splash?

I also do not take pictures again. I have had a ring with the first Shteba for a year and a half and everything works)
I also soap the lid with a ring, wash it under the tap and that's it)

I constantly change rings, because I have one for cereals and baked goods, and the other for everything else that has a strong aroma or is colored, for example, tomato paste. Simply, I never take out the ring dry and do not insert it, be sure to slightly moisten the place in which it is difficult to go (there is one thing, I wonder, is it like that for everyone?) then steam poured out from under the lid and the pressure was not gained. There were no more problems (t-t-t)
However, I only have DD1. it will be a year soon

I do not take off the ring, I rinse it right with it