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

[marinastom]

I have such apple preparations for the first time - I was worried - I made them in semi-moving conditions - I simmer apples without sugar under a lid - with a blender and 5 minutes after boiling - in sterile jars and I roll them right away. Then upside down under the covers. Without sugar, for now, they are, and I think that without a refrigerator. .. until 3-4 days have been standing, I’m checking the lids, it’s like I’m thinking, maybe I can bring a shtebik and adapt it for cans, and I’ll roll 3 liters of volumes (and juice and the same boiled apples, only without a blender, as if with pieces, like a filling, also 5 minutes after boiling. And on the stove I still boil mashed potatoes (sooo long) I'm tired of the stove-I want a shtebik to help



marinastom, and one pear can be done like that? We found one game - it is small, yellow and wadded, we thought to remove it unripe - for drying and juice. Do unripe pears do that?

[kartinka]

kartinka, try it. It seems to me that it will be fine. Only the pear is a little grainy in itself, this must be taken into account.

[marinastom]

marinastom, but under the pressure of puree the valve will not clog?

[Anna]

Anna, in the same place, at first just fruit, mashed potatoes are made later. I would not have shoved mashed potatoes under pressure.
It became the most interesting, it was necessary to try on the weekend, otherwise the apples were normal, although the tree is still small ... The pear, sorry, is not yet ripe ...

Anna, in the same place, at first just fruit, mashed potatoes are made later. I would not have shoved mashed potatoes under pressure.

Yes, this is understandable, the puree itself is absolutely useless under pressure - just bring it to a boil practically. But when you put apples, they will turn into mashed potatoes under pressure. I'm talking about this moment. Or in these 4 minutes - just softened but whole apples?

Yes, Anh, that's right: whole, but sooooo soft.
On the stove, it seems to me, this process is much longer: the fire is small, until aaaa it will rebuff.

Class, I must try. But to splash some water on the bottom, right?

Yeah, but a little, just for steam to form, you know yourself! ..

Last year I did this: first, I softened the apples with slices in the oven with "lazy jam", then I put the soft apple slices into 200 gram jars. In the bowl of Shteba, 8 cans are placed at once. And I have 2 Shteby (specially bought for sterilizing large volumes), so 16 cans come out immediately. Two runs and 32 sterilized 200 ml apple jars. In winter, it is spent on pies and other desserts.



Here in the photo is an example of placing cans in the amount of 8 pieces (albeit with baked milk)

[Alevtina]

Alevtina, and how much and in what mode to do?
I mean apples in jars

Kateika, go mix the pancakes

[katko]

katko, Katerina, apples were sterilized for 15 minutes on the "Meat" mode.

[Arka]

Arka, Duc is not a day off Ms.
Mix it yourself, otherwise I'll write it down



Creamy, Thank you

Girls, I need to add homemade cottage cheese and blackberries. Please tell me the recipe for a cupcake for our assistant. We have one shop here in the village, so only simple ingredients are welcome!

[shlyk_81]

shlyk_81, cheesecake Fair. Right now I'll try to find and give a link.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=302588.0

[Creamy]

Creamy, put the boiled puree in jars, cork, pour water over the hangers and on the meat for 15 minutes? Right?

[Creamy]

Creamy, and from under what are these banks? What kind of product was sold in them, preferably the manufacturer. I want to get one too
.

[Marina]

Marina, kartinka, I made apples without sugar, because apples themselves have sweetness.But when I put the real slices of apricots in apricot, but in sweet syrup I put them to be sterilized in Shtebu, then, of course, I sterilized the cans 100%, but the sweet syrup, alas, began to taste like caramel-burnt. As I understand it, the concentration of sugar in the syrup is of great importance. At what percentage of sugar the caramelization process begins, I do not know, so I make apple pie blanks completely sugar-free.

And I take cans from the mustard. I love 200 ml cans, but there is also mustard in 150 ml cans. Just like this at the checkout, the cashier-sellers precipitated when I bought mustard for cans in packs of 10. By the way, these mustard cans have very good sturdy lids, I have been using them for the third year. I have more than a hundred of these 200 ml and 150 cans. I make various vegetable purees (especially pumpkin puree for bread) and fruit puree without sugar in them.

[Creamy]

Creamy, don't you remember the manufacturer?

[Lenusya]

Lenusya, optimist, I bought 200 ml cans of mustard in Pyaterochka "mustard Russian red price" for 26 rubles, and 150 ml cans of UNI DAN mustard in Verny for an action of 18 rubles.

shlyk_81, cheesecake Fair. Right now I'll try to find and give a link.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=302588.0

Thank you 🤗

[Creamy]

Creamy, Alechka! : rose: for the gifted once again-straight step-by-step-how to make apples right away in banks? And still - pears can you do the same? or ask in another way - how best to make pears - there is very little water there - I can take clean cans from home right away, wash them there - we will take water with us in 6L bottles, there is electricity and a small refrigerator. I'm going to get a wild pear. I'm planning to take a dryer, I want to take a shtebik. How can I make these pears there? There is also a crane and an electric / meat grinder

[Marina]

Marina, kartinka, I didn’t make apples right away in jars. If there is no oven where you are going, then yes, you will have to come up with a different algorithm. There are tomatoes in their own juice, but you can make apples in your own juice. Zhuravinka is familiar to me, they used to make a lot of apple juice. Or you can slightly darken the sliced ​​apples until soft in the Stebe itself. pouring half a glass of water to the bottom. And now put the soft slices of apples or pears into the jars with a twist and in the "Meat" mode for 15 minutes sterilize them in the same Shtebe.

[Creamy]

Creamy, Alechka, girls, if I grind apples-pears first until soft, then put them in jars, cork them, and on meat for 15 minutes. The pressure will wait until it subsides. When you get the cover, I will tighten it all the way. Probably, I will cook the puree first, rub it through a sieve, and also seal it and put the meat on the same mode for 15 minutes. By the type of stew. Will I make canned food? For storage at room temperature?

[Marina]

Marina, kartinka, yes, you get the most real canned food for storage. But the lids of the cans must be tightly closed immediately, I will tighten none afterwards!

[Creamy]

Creamy, Alechka, I meant that I would twist it right away, but after the shtebik I still need to twist the lids, sometimes my canned fish seem to dissolve in the process. So I'll do it - today until 3 am I rubbed mashed potatoes through a sieve - in the refrigerator, 3 cylinders of 3 liters are waiting
To me on you

[Marina]

Marina, kartinka, I was lucky, my lids to the jars are very tightly sucked after Shteba. Then I open the cans with great difficulty using hot water and technical gloves drenched in rubber (Thanks Admin for advice!)

I came for advice to my older brothers and sisters. I bought a staff. We communicate while on you. I wanted to cook some soup. But everywhere the same algorithm: first fry (onion, carrot meat in pieces), then add water and put potatoes / cabbage / turnips / peas / etc. and so on and set for 10-20 minutes for soup, depending on the recipe. And we have not got used to eating meat from soup. Therefore, when I cut the meat, bones for soup, pulp for the second. And what about my case? Only 2 bookmarks to cook? First, the soup is a broth for 20-30 minutes, depending on the source animal (by the way, which in this case is better to use: soup or meat?) Then put carrots and onions previously fried in a separate pan and other vegetables and cereals in the second tab? Then this is not quite a quick process, taking into account the set and equalization of pressure ... or is it fashionable to fry carrots in a bowl and my soup bones with them, and then pour boiling water of potatoes (and so on) and for 10 minutes for soup? Will she have time to prepare in this situation? Or will the meat on the bones remain raw?

[Dasha 001]

Dasha 001, can be done in different ways.
Sometimes I cook separately the seed broth on the Soup program for 30 minutes. At the same time, I cook a full pan of broth, use as much for the soup as necessary, freeze the rest.
Sometimes I pass vegetables, add meat / bone, the rest of the ingredients, pour COLD water and on the Soup program for the same 30 minutes. Most often I do this if I have a turkey wing as a meat / bone - it is guaranteed to be ready during this time, it will give a good broth and it can be completely pulled out of the soup and used somewhere else.
If you have a soup with sour additives - borscht, pickle, etc., then feel free to lay all the products at once - vegetables in an acidic environment cook longer, and the meat will be just right faster and in half an hour.
If you don’t like sour soups, then put sautéing, cereals, legumes and pits right away, and the potatoes can be added after the pressure is released and then simmered for 10-15 minutes, during which time the sliced ​​potatoes will cook but will not boil down into porridge.
I really like the steins soups both on languor and under pressure, I hope you will become friends

[Dasha 001]

Dasha 001, I have about the same scheme: with mushrooms for soups (sometimes I really can stuff it into a slow one))
Shchi, I cook soup according to the principle from Lina (my authority)
"Soup: broth separately on the soup 0.7 20 min. Then you take out the meat, pour all the vegetables (except beets, if borscht) and meat, spices, salt. On the soup 0.7 10 min. If borscht, then simmer the beets separately, add , when unlocked, stir and leave to brew under the lid for a couple of hours. "
I like to leave it to infuse overnight, if I cook in the evening, for example

Another option is to cut the meat into pieces and fry together with onions and carrots, then pour hot water and add the rest of the ingredients.

[Dasha 001]

Dasha 001, congratulations on your wonderful helper! : rose: I also do as the girls wrote

Thank you girls for the advice. : rose: So I'm going with a report. I cooked chicken parts in soup for 15 minutes (next time it seems to me 10), then I threw peas, potatoes, grated onions and carrots and for another 10 minutes on soup. I poured water up to the mark 3. Everything was boiled beautifully: peas into dust, potatoes in pieces (for me this is nonsense), for the first time in my life, I BREWED A NORMAL PEA SOUP my husband praised, the children ate without leaving crumbs in the plate. What else is needed for happiness)

Next time I'll try everything in one bookmark

[Dasha 001]

Dasha 001, now you have to get used to compliments and empty plates! I, too, have a pea shtebin - I really like it, but I put a lot of peas - we like thick. And what a pea porridge! We hadn't eaten it so often before, but now I threw it in, I pressed the buttons, voila, the mashed potatoes

And I finally don’t sauté onions, only raw

So, I still have a question, but if you pre-fry onions, carrots, meat in a shuck, in which bowl do you need? Teflon? Vsera was careful to try to fry potatoes in it. Everything stuck completely (((and the Teflon bowl is not on sale for 6 liters. You have to wait for the end of September (((and you already want to bake something in it. Is it worth waiting for the original bowl? (Is it so good itself and its coating, and I wonder how much it will cost at all) or you can take an analogue, for example, the same bowl from the brand 6060 (the girls wrote it fits)? On ozone, it (brand) by the way is available and it seems it costs 1500

[Dasha 001]

Dasha 001, I would buy a suitable one, from my site robocop, it turned out cheaper with delivery, I don't remember exactly: girl_pardon: m

[Marina]

Marina, the one with a bronze-teflon coating?

Now, if you pre-fry the onions, carrots, meat in a shtab, in which bowl do you need? Teflon? Vsera was careful to try to fry potatoes in it. All stuck completely (((

I'm in teflon

If you pre-fry the onion, carrot, meat in a shuck, which bowl is it in?

I make in steel. You just need to adapt to it. I do it on the Fry program. I warm up the empty bowl until the moment when it beeps and the countdown begins. I pour in oil, wait for it to stir.Then I put vegetables - first onions, after 2-3 minutes, carrots. I stir constantly. Passed normally, does not burn. But I wouldn't fry potatoes in Shteba at all. Stew, bake - yes, but you still need to fry in a pan - there is more heat and water evaporates better. Well, that's for my taste, and you decide for yourself.

Girls, thanks for the tip to the robocooker. I gave up the idea of ​​picking up a bowl among Redmond for the wildbury (it's just convenient that free courier delivery to my backwoods Saratov) I ordered today a bronze-teflon bowl for my Stebule on a robo-cook. I hope she will be no worse than her own. I was only embarrassed that there was no number to call them, but I hope everything will end well, especially the payment upon receipt, what to fear. For I’ll be crazy to wait for my own cup until the end of September, and then you see, if I get involved, then I’ll order my own cup to heighten the variety
In the meantime, I'm preparing meat for dinner, I'm running the meat mode

You will certainly get involved)))
And yesterday I saw a pig's shoulder blade
Stebkin maladtsa!

[Dasha 001]

Dasha 001, Dasha, I would have been waiting for a dear one since winter - it's good that I took a suitable one, yes, with such a bronze-Teflon coating. Without her, nowhere, it came to me quickly, so I hope everything will be fine.
Maybe someone needs a blender element - who are Muscovites - there is now in Auchan, 2500 uena, there is also an elementary mv, also with a magic discount and a kettle
about which one, go to the branch, there the girls write, who took what Auchan, I agreed to take me a second one (for my daughter) at this price with the road it still works great. I like the blender, I took it last fall, on Black Friday, it came out 3500 + 1000 delivery, I use it constantly. It would be nice to find a barbecue XL at a discount - my daughter really likes how he cooks

It would be nice to find a XL stock at a discount -

I managed to take it in ozone for 7990, plus for the first order -500 rubles (I created a new account with a specialist). plus points thanks. Total 6800 with delivery

In general ... In general, in general I take away all sorts of words about the boring and monotony of Shteba.
Maybe she, of course, is as simple as a patch, but only she in my army of kitchen devices prepares sour cream the way I like.
I tried it in many units, but it's not that. But Shteba even manages to fix the shoals of strangers.
Taking off my hat.

only she in my army of kitchen devices prepares sour cream the way I like.

Ritochka, can you describe in detail how you are doing at Shteba? I

Svetochka, duck here's the recipe

Homemade sour cream (Linadoc)

I pour some water on the shoulders or a little lower, close the lid and that's it. I need 5 hours at a temperature of 38 degrees. Today all the cans are covered with lids, but last time they were open.
Very well!
Today I have already fermented "my own". Last time, at first there was not enough acidity, but after a couple of days in the refrigerator everything returned to normal.
Here is my first or second experience.

Oh, I also use this recipe, only in Redmond-02. I'll have to do it next time at Shtebe.

I also have the same sour cream. and now he prepares jars of applesauce for me. She peeled and cut the apples, stewed them on very small gas, until they were mashed without sugar, put them in the jars, closed them with twist lids, meat for 30 minutes, although maybe 20 minutes would be enough? But I was afraid of something ... I have 3 cans of 0.75 or 4x 0.5 liters each, I think to store it just like that, at room temperature

[Marina]

Marinabut not a lot? I, too, will have this in the near future (without sugar), so I am looking after options.