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

[katko]

katko, I have sooo developed, plows both in the tail and in the mane ... I love my Shtebik

[katko]

katko, Katya, buy uzho)))

Girls, I can’t be silent. .. I've been torturing my family with milk from Štebik for a week now. Is a song. .. no, I was aware that the milk in it turns out, but ... it's better to make sure once than hear a hundred times. Now I buy only milk-kefir, yogurt, sour cream, cottage cheese, cheese - everything is in the refrigerator. Thanks to the girls for their help. Until the butter has not yet been honored - I need good cream - asked on the market - advised not to take ... what am I talking about? Yes .... - the family thinks that I am breaking down behind a closed door in the kitchen (the main thing is to make correspondences, if necessary, I have already looked after myself for another need, the family should see that bam - the second shift is not so easy) but my boy does it. Although what a boy -real colonel Muschschina in the kitchen - I'm sitting here, and he is working on cottage cheese. now the question for experienced users - I have already tried out the bread at home - now in Shtebik it turns out almost as it should be 2 options on duty. Compared with oven counterparts - we chose breads from Štebik. I will try others later. I decided that I don't need HP. I don’t like the coup. Yesterday I turned over the soooo dome again: girl_cray1: luxurious - the question is, what should I see, what is the best way to bake the top of the bread? What do you pair with Štebik?

Marina, as an option - a Redmond grill lid, an oven (upper heating element) or, perhaps, a microwave with a grill. Maybe what other devices exist in nature?

[kartinka]

kartinka, Marina, take a closer look at the Radmond grill cover, any of the modifications. perfectly bakes and blushes. At our HP, Galya Cirre sells one at the Flea Market.

[Duhka li]

Duhka li, Ivanovna5, thanks, I will take a look. For some reason, there were no notifications - just went into the topic ...
And she came in with brags. : girl_dance: I will praise my Stebik again! Without him, I would have lived in the kitchen with different kinds of cheese in boutiques - with nuts, garlic and cured peppers, and with condensed milk.
Everything is from Stebik ... the cow is not his own. ..
Thanks to all the girls for their help
Ps: urgently needs to buy a slicer - without me, the family cuts ham thickly

Girls, and I want to "complain". I made cottage cheese in Shteba with the aim of making melted cheese, since the recipe caught my eye. I did something like this 30 years ago, I remember, it was delicious ... I even grabbed a heavy piece of iron from my husband so that the curd was drier. I drained it, tried it ... And decided to eat such a tasty treat "alive". And then I'll make the cheese somehow when the less successful curd comes out.

[Duhka li]

And then I'll make the cheese somehow when the less successful curd comes out.

Duhka li, I want to upset you. With this aim, you will never make processed cheese, because curd from Shteba is always exceptional!

[Duhka li]

Duhka li, taak, and what kind of curd? I have just 3 liters of milk already fermented at what temperature and how long, I also want "exceptional". And how much did it turn out? I recently did it on sour cream, and today I fermented it with kefir

[Duhka li]

Duhka li, taak, and what kind of curd?

At first I made with sourdough ("curd" from vivo), according to the instructions. The children liked it very much, I could not try it. This time, according to the same principle, I had three liters of milk, a little sour milk and sour cream. I put them on 40 "at 8 o'clock, until she saw that it was sour. At 70" it should have thickened completely, but not thickened. Then another hour for 80 ", then the serum thickened and began to separate, turned it off and left it alone for a long time, overnight.By the way, I read about this somewhere on the forum. Well, then as usual - through cheesecloth, hung a little and in the refrigerator under oppression. It turned out very gently, without grains, as I like.
It is believed that 200 - 250 g of cottage cheese comes out of a liter of milk, well, that's about how much came out.

Duhka li, I want to upset you. With this aim, you will never make processed cheese, because curd from Shteba is always exceptional!

This is a tragedy ... I will not survive this ... But seriously - everything is simple. We need to organize overproduction so that there is enough both there and there. Fortunately, you don't need to make any efforts for this - pour and press the buttons. Well done staff!

[Duhka li]

Duhka li, I now put the whey separately, so that I would not take the mv, but in the stock bowl, and already put it in the bowl for cooking, I put it on 60 * - it really turns out a little longer - 3.5 hours turned out, although today's at 65 * for 2 hours it turned out 765 gr. Weighed and weighed a little more -

It is necessary to organize overproduction so that there, too,

Just about, tomorrow again go for milk

Today I cooked a lean soup from soaked pea halves in 6 minutes. I almost fainted from such speeds))
I fried the onions and carrots and threw them all at once. When it was cooked, I released the pressure and threw in the dill. I sit and enjoy my soup for breakfast. Tk flavor awesome))

Ladies, I switched from D1 to D2 and I just can't adapt. My old one relieved the pressure on its own in 10-15 minutes, and the new one does not allow opening the lid for almost an hour. More than 30-40 minutes for sure. I digest everything with her. Is that so for everyone?

Mine also pits for a long time. I reduce the cooking time, and if I need it faster, then 15-20 minutes after completion I open the weighting valve.

[VRad]

VRad, strange, I just have somewhere 10-15 minutes and it falls. D2 like.

My old one relieved pressure on her own in 10-15 minutes

Maybe the new one is just more airtight?
My pressure release time depends on the content. If a full pot of soup - yes, 30 minutes, or even more. Moreover, in such cases I do not like to forcibly bleed - it splashes through the valve, I don't like that.
And if, for example, stew - less than half a saucepan and a little liquid - then in 15 minutes it can be unlocked, and forcibly let off steam in 5-7 minutes after turning it off, too, not into scrap.

And I made such a tasty treat yesterday !! Layers: onions (2 medium-sized pieces), carrots (2 medium-sized pieces, on a coarse grater), sweet peppers (I have baked and frozen) cut into strips, rice (about a glass), zucchini (from the freezer, diced) and eggplant (baked and also from the freezer - 3 medium pieces). Above - tomatoes from the freezer (3 pcs) (cut into cubes, without skin). I added a layer of rice just a little, sprinkled it with spices on top and poured 3 tablespoons of vegetable oil on top of all layers (I also poured oil on the bottom just a little). I cooked on the "vegetables" mode in Shteba for 15 minutes. Do not add water at all! Vegetables will give juice and it will be enough to cook rice.
My husband said it was a bomb !!! I love it too.
Try it, it's delicious!

I have always prepared this recipe from fresh vegetables, but now I decided to cook it from frozen ones. Now I will always cook like this, not expecting fresh ones.

My pressure release time depends on the content

It may very well be. Yesterday there was such a story with the soup.
And a couple of weeks ago I boiled cauliflower into porridge for me, which I cooked "as always." It did not occur to me to immediately play off.
I think maybe 0.3 to try to cook. Never tried.

[VRad]

VRad, for me it also depends on the content - the soup opens longer, but usually 20 minutes maximum

Good day!
We bought the above multicooker, now we are mastering it. Previously, Moulinex Cook4Me was.

Just a question:

We also decided to buy a non-stick bowl, but something is not available anywhere. For Steba DD2 XL.
Maybe there is some kind of replacement, an analogue, or maybe someone knows where the original can be bought (in Moscow).
I looked through the branch, but didn't find something right away. Maybe there is already a solution.
Thanks in advance.

[novogen]

novogen, https://Mcooker-enn.tomathouse.com/in...333.0
I wrote here before about the cup, if anything, ask more
Although. .. 2 cups are not enough for me - one should be under the milk - now I put it constantly. And the lid would have taken another one, cut it out under the ham - it's probably a little higher for me because of the little handle.

[kartinka]

kartinka,
Found the bowl model you wrote about (article LLIP-6L)
I can not insert a link .. the forum engine does not allow newbies to insert links.
So it is not available either. I put "Notify me", it may appear ...
Maybe someone knows what other models you can look for?

Suitable for 6L bowls from Land Life 6L.

[novogen]

novogen, Anatoly, here I have been looking for almost a month - this site, the only one who offered. .. and you asked how long to wait? : girl_red: Email them, all my questions were answered almost immediately, and the delivery was fast. I just didn't immediately think about the third lid (to cut it for a ham maker) - I ordered only a bowl with a lid. And without a Teflon bowl, it's not life, you can't cook a lot without it, I've tried. So far, the only way to cook in a saucepan is inserts inside a steel bowl. As a water bath. And as far as I remember, this bowl is just under the 6-liter LandLife

Good evening. Nobody paid attention - how is cottage cheese made in a stainless steel bowl? All the time I came across Teflon on hand, but here I made it in metal. It seems to have fermented normally, began to warm it up - in no way the clot is going to. 80 °, 90, 95 ... No results. I sinned on milk, even thoughts about a malfunction of the stove ran. Then I think - maybe it does not warm up as it should (the more complete it was). She poured it into Teflon - at the bottom there was coagulated superheated milk. After an hour at 80 ° I had a good clot. It may, of course, be a coincidence, but I will not do more in stainless steel. And yogurt too, although I think it is good in any cup.

[Marpl]

Marpl,
Thank you, I found a bowl for land life, I'll try to order. Unsubscribe here for sure.

kartinka,
Marina, on that site I just pressed the button "Notify on admission" until I wrote to them, only now I got to the forum
Here, I'll try on the advice Marpl, to order a bowl for land life, I seem to have found it in stock, but is it really so, only time will tell.

[Duhka li]

Duhka li, now I put cottage cheese constantly. I ferment milk directly in a steel bowl. I look at the clot, I am not guided by the time. Everything is fine, but just today I weighed it out, it's awesome. I put 3-3.5 liters of milk. The milk was from the store, it seemed to be quite good, but so far I try different manufacturers. True, once it was incomprehensible - the time came out - the bunch was incomprehensible, I added more, again incomprehensible, shorter - I cooked it by 65 * almost 8 hours. It became the most interesting. When I poured out, nothing caught from below. The cottage cheese turned out to be awesomely sweet-sweet and whey too. I try to repeat (more because of the serum) - nothing happens. I never did it in Teflon. maybe it didn't work because of the high temperature? I don't put more than 70 *

I also make cottage cheese in any bowl indiscriminately. Which is free at the moment. The result is the same.

[Duhka li]

Duhka li, Somehow earlier Lena-Bijou wrote that you can do everything in a steel bowl, but !!! it must be very thoroughly washed before that. Mom and me once drove it into my head: so that the milk does not burn to the bottom when boiling and over., It is necessary that the bottom is absolutely fat-free and before pouring the milk, moisten the pan.
Perhaps the lower part of the product immediately grabbed and accumulated all the temperature on itself. I’m never a physicist, but I’m so good at it ...

Girls, thanks, maybe I really overheated the curd? I set 80 ° for an hour, perhaps it was necessary less, but longer. In general, it will be necessary to experiment more, maybe the cup is not to blame.
P.S. And the cottage cheese still turned out delicious, although a little peroxide while I was fiddling with it.

[Duhka li]

Duhka li, if the curd is peroxide, it can be boiled in milk or water (I have not tried it in water), weighed it and melted for cheese, but on the stove I always cook at a high temperature, I think 80 * is exactly that.

I found a teflon bowl only with ozone.But not available yet. I'm waiting for notification. Honestly, I don't need it anymore. I cook everything in steel. The only thing is, I don't bake. I believe that in the oven without problems and tanned from all sides. Maybe this is important for those who are in the country without an oven. I also fry in it, but we don't eat fried especially. Therefore, I calmly throw the soup onion into a steel saucepan. I cook porridge in portions in soup cups. Tell me, what besides baking does not allow you to make a steel bowl? Maybe I'm missing something tasty))

[Mom_Aleko]

Mom_Aleko, Lena, what are you substituting under the soup cups? And how much does it fit? ..

From the roboshop biz website, where I tried to order a teflon bowl with the article number LLIPC-6L and it was not available
a letter came with possible replacement options.
On this site, these are the articles:

MCP-6 Replacement Teflon Coated Bowl for 6L Multicooker-Pressure Cooker (Redber),
LLIP-6L Replacement Bronze Teflon Coated Bowl for 6L Multicooker-Pressure Cooker,
AIP-6CAW Replacement bowl with white ceramic coating and steam plate for 6 liter pressure cookers.

Maybe someone will be useful.
I ordered a bowl for Land Life myself on the medhoz ru website. On Monday they must bring.

Land Life has its own bronze-coated bowl, which means it fits from your list too.

LLIP-6L Replacement Bronze Teflon Coated Bowl for 6L Multicooker-Pressure Cooker,

So this is like she is, think about the lid to the bowl, maybe the native one that goes under the steel will not be enough? I have one lid always occupied with milk, one should be adapted for a ham maker, but for now it’s zhaaalko (and even then I’ll be left without a lid altogether) and another one would actually be like a jar, if anything is cooked, close it.

[kartinka]

kartinka, Marina! So for a ham maker, a special lid is sold. Then you don't need to adapt anything (having a special one).

[Duhka li]

Duhka li, I put 65 * 2-2.5 hours -depends on different milk. Today I made cheese from my own curd - I really regretted the curd, otherwise it would have been a double portion.
The block came out 400 with a ponytail. The little dog did not understand - she got ready to eat - but she only got a tasting. Offended, she went under the covers.




Masha Ivanova, the lid is special, but it's not a fact that it will definitely fit in diameter - for me, for example, a ham maker is a little bit, but already, but it is higher, and this one costs 100 rubles, + delivery to one address. Although I adapted with mine, because of its high handle, so that I would close the Shteb lid, but if the bowl was 5 liters, the number would not pass. So all sides come out +

[kartinka]

kartinka, I had a plastic lid in the kit, I cut a hole in it for Teskom's ham. And instead of this lid, I use either a flat large plate to put something on top or an ordinary pan lid.
You can put another bowl on top, and between them a silicone ring (the girls gave such an idea on the forum, I don't know who I'll thank you for speaking)

the girls gave such an idea, I don't know who I want to say to

Duc Lenke Timkina. Here:
Ham "Turkey in a skullcap"
And that's the only way I cook.

They brought a bowl from Land Life (YBD / YBW60-100A) great.
Thanks a lot for your help!

[Mom_Aleko]

Mom_Aleko, Lena, what are you substituting under the soup cups? And how much does it fit? ..

I don’t bet anything. I put it directly into the saucepan and pour water to the level of the liquid in the cup.



kartinkawhat a noble cheese. Where can I find the recipe?

[Mom_Aleko]

Mom_Aleko, about cheese, I did it on the stove - Shtebik was busy with ham and shank. Today there are already crumbs left - and Stebik is free - I'll try in it, it's so simple - I melt cottage cheese, egg, salt and soda in the bathhouse - as I did before, it turns out, as my husband says, as Orbita used to be, as for me, it’s not orbit, that is, but it doesn't look like, my friend says it also looks like only in consistency, I like it, and so with seasonings and with herbs and ham. I will do it in Štebik, I will unsubscribe.
.novogen,

[Mom_Aleko]

Mom_Aleko, about cheese, I did it on the stove - Shtebik was busy with ham and shank. Today there are already crumbs left - and Stebik is free - I'll try in it, it's so simple - I melt cottage cheese, egg, salt and soda in the bathhouse - as I did before, it turns out, as my husband says, as Orbita used to be, as for me, no, not orbit, that is, but it does not seem, the imitation also speaks similarly only in consistency, I like it, and it is the same with seasonings and with herbs and ham. I will do it in Štebik, I will unsubscribe.
.novogen,

What does it mean to melt? And what is the ratio of products? You can in a personal, so as not to clog the topic. I can and on the stove

Girls, I don't know where to ask better, Mashenka, I'll write here, if it's impossible, I'll take away a lot of serum. Where do you use it. I have bread, a drink, my daughter for washing, all the same the rest is replenished in the freezer. What else?

What else?

Soak cereals (oats, barley) before cooking to eliminate phytic acid in the grain shell. It interferes with the absorption of magnesium, calcium, zinc, iron in the intestines.

[kartinka]

kartinka, Marina, chic pancakes on whey. Mistletoe also has a recipe for bread with unstrained whey. Delicious too!

[Svetlenki]

Svetlenki, I use it in the dough, I collect it, where else

The scarecrow said that you can make sauces on it, but I have not tried it yet ... sauces for meat, cutlets ...

[kartinka]

kartinka, my version didn't fit?