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

And I made liver sausages, they resemble liver sausages very much.

Leberwurst liver sausages (Steba DD1 and DD2) (Linadoc)

Girls and boys! SOS !!! Please tell me, besides Shtebik's family, what rings are still suitable for Shtebik ?!

From Unit, from Brand

Mashulechka, thanks, are they all the same from Brand?

From brand 6050

But interestingly the pot from the brand 6060 will not fit the XL model? otherwise the multicooker is already coming to me, but it is only with an iron saucepan.

[amargar]

amargarThe 6050 is the same 5 liter model, it fits the usual Stebe.
Maybe from 6060, although I don't really understand brands

And I have turkey sous-vide today. Here, instead of ham:
The most delicate, dietary!


Girls, what's the recipe! I just salted + spices + balsamic vinegar, vacuumized it for 3 days in the refrigerator, then warmed it up by 70 * C. The only thing, I had a turkey fillet almost 3kg (2.8kg), the thickness of the piece was 9cm, so I did it in Su-Vide (it didn't fit into Shtebochka) for 5 hours. Here's the sequence: raw in vacuum, the thickness of the piece, already finished:

Less weight is safe in Shtebochka.

But interestingly the pot from the brand 6060 will not fit the XL model?

finally she got to me, which I was very happy about. first of all, of course, I checked whether the saucepan was suitable for the brand 6060. Fits, my joy has been doubled. I quickly put the lemon on the boil and only then began to examine and unpack all the other parts.
And then the moment of disappointment came, the steel saucepan turned out to be with some kind of stain on the bottom in the form of wear. the stain itself, as such, does not bother me, unless this will affect the cooking process, since there is no way to change the saucepan.

[Ludmila76]

Ludmila76, Congratulations! How long did she ride before you?
I'm also waiting from day to day. I choose recipes. I think something simpler to start with, which will always work
Type:
Russian style pork with buckwheat (Steba DD1) (Masinen)

or
Pilaf in the Steba pressure cooker (Tanyulya)


Or something even simpler - for dummies) Girls, advise that you always get a half kick?

Steam does not come out, just a gap is visually visible and a little more on one side. The pressure has built up, I don't seem to hear anything ... but I'm worried

[Ludmila76]

Ludmila76, especially for beginners, I made this theme.
Tk ask the same questions
Here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=362654.0

Girls, advise how to be! I want to cook aspic from the tongue for the holiday. I'm worried about the transparency of the broth. Which mode to choose soup pressure 0.3 or 0.7 or simmering? Maybe someone cooked or poke where to look. I cooked jellied meat at a pressure of 0.7, filtered the broth and the result pleased, but here is a holiday and aspic. Vbschem got confused !!!

I bought myself and my wife to help Steb.

mini-report:
eggs
for the first time they did 60 minutes at 65: the yolk was almost perfect, the protein barely grabbed.
after reading the Internet, I realized that different temperatures are needed for the protein and yolk and made the following program
35 minutes at 65 degrees
15 minutes at 75 degrees
the protein is ideal, tenderly creamy, trembles like a pannacotta. the yolk is slightly altered
next time will be
25 minutes at 65 degrees
15 minutes at 75 degrees
chicken legs pre-marinated in curry with sour cream (because it was too lazy to go to the store for coconut cream)
curry mix ordered from a german, tastes like india, slightly prevalence of turmeric over other spices.
fried onions with garlic, fried the legs a little m on
15 minutes at 0.7 bar on meat

Charlotte with apples
3 yolks and 4 whites, beating separately and of course sugar and flour was added.
2 apples, small cubes
2:10 at 0.3 bar on porridge
from cubes of apples it turned out jam inside a tender charlotte

yogurt curd Vysoko-Vysoko
2 hours at 65 degrees
cottage cheese is cottage cheese ...

pork and beef at 10 o'clock, etc. I will not describe. IMHO, everything is clear, goodbye to the department of finished meat products ...

as well as soup was prepared, on frying until it boils, removing the foam and on the soup mode - a transparent broth for further soup (the lid from the tefal pans was ideal)

they stewed the dough and prepared fruit drinks with compotes.

the problem so far with vegetables in vegetables mode (in steam mode, you can also make on the stove in a cable steamer)
2 minutes is not enough, 3 minutes is a lot ... we love colored or broccoli half raw ...

[Jourjine]

Jourjine, what model did you buy? Dd1 or Dd2?
I just looked at your report and I was confused, if Dd2, why bake on Kasha, when the mode with the temperature setting was made.
You would have baked a charlotte not in 2 hours, but in 45 minutes.
If Dd1, then it is clear why on Kasha.

dd2, the outlet temperature was 117 - the result suited us 100%
an hour later I looked under the lid was still damp, probably because of the apples.
Better on languor + and raise the temperature?

We love eggs, especially sweet ones, we taste maniacs. read at Heston's leisure. But he's really a maniac.
next in turn omelette soufflé ala in mont saint mechelles

[Jourjine]

JourjineOf course, it is better on Vexation. + You can also set 117 or 120 gr.
In general, I baked a biscuit for 115 grams and baked perfectly in 45 minutes.

[Na-ta-lya]

Na-ta-lya,
I used milk of different fat content, and Obninsk Beefelife as a starter. Its consistency is like thick kefir, and the yoghurt is thick.

Is it liquid after the refrigerator too? Did you pour water into the bowl? And according to what recipe they made, write in detail, please. It is difficult to advise from a distance without seeing the entire cooking process.

And, by the way, very thick yogurt can be obtained by weighing out liquid yogurt a little. But this is already "dancing with a tambourine." It's not worth it.

Today I cooked wheat porridge on the "Simmer +" mode according to the corn principle. The ratio is 1: 6. Temperature 97 degrees, 45 minutes, valve open, lid closed.

Girls, help! Well, I just can't make yogurt !!!! ((((((I did 4 times, the consistency is terrible !!!! first tried for 8 hours 35C-too liquid !!!!!!!!!!!!!!! 10 hours-39C - also not ice (((((fermented by "Activia" .. the mass is not homogeneous! I want a thick, dense yogurt! And I have like thick kefir ((((

Natalya, the other day I made yogurt from baked milk in Shtebochka and fermented with Activia, walked around her for a long time thinking how to set the program and decided to heat up at 38 degrees for 8 hours. It turned out great, even better than in a yogurt maker.
Tell me, I want to cook jellied meat and still can't decide which mode to choose languor or soup?

Girls, and Shteba will be much larger by 6 liters (not only the size, but also the minimum amount of cooking food in it interests). The price for 5 liters and 6 liters is the same, it may be better to order a large one at once, although you don't need to cook a lot of food.

[Olga]

I want to cook jellied meat and still can't decide which mode to choose languor or soup?

Olga, Tyts here.

[Olgushechka81]

Olgushechka81, choose a pressure soup of 0.7. In the recipes for the previous model DD1 there is a recipe for jellied meat, from Lisa Vei

/

Girls, help! Well, I just can't make yogurt !!!! ((((((I did 4 times, the consistency is terrible !!!! first tried for 8 hours 35C-too liquid !!!!!!!!!!!!!!! 10 hours-39C - also not ice (((((fermented by "Activia" .. the mass is not homogeneous! I want a thick, dense yogurt! And I have like thick kefir ((((

Natalya, take ultra pasteurized milk from 3.5% and above and dry sourdough, for example, Vivi bifivit in Utkonos is also sold in the supermarket chain My store.

[Katya1234]

Is it liquid after the refrigerator too? Did you pour water into the bowl? And according to what recipe they made, write in detail, please.It is difficult to advise from a distance without seeing the entire cooking process.

Katya1234, I did it in all ways and as it is written in the recipe book and as on the forum the girls wrote: I poured 1 liter of water to the bottom, stirred the yogurt in milk, and closed the jars with lids and did not close, then close the Steba lid itself, the valve is open 39C (or before . times 35С), "heating" mode, time 8 hours (last time 10 hours). After the refrigerator, it is also watery .. the consistency is not uniform ... like flakes, but small

Girls, I didn't have any problems in a year - yogurt, fermented baked milk, sour cream, and cottage cheese ... I do it in two versions: in jars in water and directly in a bowl. In jars in water I make sour cream and fermented baked milk, sourdough or purchased good sour cream, or Lactin. In the bowl you can have any sourdough (yogurt, sour cream, yogurt), set 39 * С 6-8 hours. If you need cottage cheese (which I do once a week), then the sourdough must then be heated to 80 * 2 hours and weighed for 1-2 hours. The cottage cheese turns out to be the most tender and not sour.

And I did not pour water into the bowl at all. She poured the active milk into cups in a bowl on a stand and turned on the program.

And when I leave for work, I leave the milk on the table, it gets warm. I come and pour the milk into a container, take out a bottle of sourdough, dilute it with a little warm water, pour it into the milk and stir it well with a whisk. I pour it into jars, put it in a bowl, pour water up to the shoulders, temperature 38 degrees and 8 hours. So far, there have never been punctures. I make sour cream in the same way, only cream instead of milk.

To ferment yoghurt I successfully use Activia, but with milk - yes, you have to guess, it is better, of course, village / market, but if you choose from a store, then fatter, and in the name: "natural / drinking / farm / selected ..." - then the yoghurt is dense and tasty.

For uniform heating and thermal inertia, I add water to Shteba's saucepan, I check the readiness after 5 hours, so as not to over-acidify.

Also, occasionally, I make sour cream (from cream), baked milk (express method) and fermented baked milk.

Yesterday I cooked Ham for the New Year's table.
4 hours for 75 gr. I specially photographed the thermometer so that Shteba kept the exact temperature.


Eeeeeeee, New Year's Ham !!




Teskom's ham maker

[Maria]

Maria, and the ham fits into the staff? And then I look at her. I do it in shells, but it's dreary, and then I stuffed it in and that's it.

[shlyk_81]

shlyk_81, Zhenya, white-sided go straight into the bowl.
But Teskom does not close the lid.
I close it with the second bowl from the top)

Just cover it up from above and that's it? Doesn't the heat go away? Then I'll buy a ham too. I have the second bowl. And where are they cheapest now? Teskoma, of course.

[Biryusinka]

Biryusinka, I fully support)
And up to 1.5 kg of meat fits into Beloboku.
And in Tekomu only 1 kg)
And teskoma has 100 grams of waste, something that gets out of the press and cannot be eaten.
And in white-sided such a situation is not present)

What's the problem? Can I put 500g, 400g, 300g in a protein casing ... and it is easy to make in a Shtebochka under a lid? And it costs an order of magnitude less. For example, here are 2 ham, 500g each:

Girls, I cook jellied meat) For some reason, there is a big difference between the recipe from the book and from the forum. The book suggests cooking in two runs of 15 minutes each, but here it is completely different ..

I always cook in a simple way - on "meat" 0.7 1h39min. Amazingly, the meat - practically stewed meat, broth - simply freezes at room temperature (although there are always pork ears, meat on the bone and trimmings of 1.5-2 kg and water 4 mstk).

Just yesterday, I cooked jellied meat in Shteba, DD2 decided that I would focus on the meat mode for 45 minutes. It was cooked perfectly, only the meat is too much, there is little broth, it turned out with a small layer of broth. The broth itself is transparent, I poured water up to max, even more somewhere 1.5 liters came out.

This means that both in 1h39m and in 45 minutes - excellent results. Do you allow to cool down on your own or forcibly?

I also cooked jellied meat today - 50 minutes on Soup, pressure 0.7. I didn't release the pressure. An excellent jelly turned out! Beef + pork + chicken breast + pork hoof.When the pressure subsided, I opened it, put the garlic passed through a press, let it brew for 10 minutes. I filtered the broth through cheesecloth (I always do this so that there is less fat on the frozen surface)

Can you please tell me if the valve is open or closed when baking in the "Simmer +" mode?

Yesterday I baked with a closed valve at a temperature of 115C. The cake was baked, but it was wet.

[Katya1234]

Katya1234, better open.

The first experience in Shteba-2: jellied meat on the soup program for 1 h 20 min. The program was supposed to be 1h 39min, but I turned it off earlier, allowed it to cool down a bit and helped relieve the pressure. I pulled it out in the morning, still a lukewarm result in the photo)) It consisted of about a kilo of pork, three-quarters of a chicken, cartilage with leftover meat and a pig's hoof) Salted immediately, added spices immediately. Water almost to the top, not topped up to the edge, about a centimeter remained. I poured cold water from the filter, so the pressure was collected for a long time - about half an hour. I would like more water, I love it))) It has frozen very well.
So - the initiative was a success!

And today I cooked a huge beef tongue. "Soup" 1 hour 39 minutes, pressure 0.7. It turned out amazing!

Merry Christmas!
I made liver sausage today. Here is the Thuringian one, and a little later I will make a recipe for the old Moscow one.

Thuringer Leberwurst Thuringian Liver Sausage (Steba DD2) (Linadoc)

Good evening everyone! I thought there was a lull in Temka, but it turns out the messages did not come.
In complete admiration for the sausages, especially the ham. I dream someday to cook the same.
My experience with jellied meat. I set it to cook on meat for 1 hour 39 minutes. The output was only 88 *. The reason is not clear, meat is naturally tough. Cooked in soup for 1 hour. Everything is great. Very transparent and perfectly solidified.
My cottage cheese casserole is quite modest in comparison with your masterpieces. But the result was very pleasing.

And I really want to show off my purchase. Finally, I managed to wait for a 6L stem. She did not have time to cook jellied meat. And yet without a non-stick bowl. It was possible to buy only on the third attempt. At first I came with a firmware that changes the temperature only when heated. I returned it. Then they didn't put the spare ring, cord and cover. I returned it. And now my long-awaited little red riding hood has arrived.
Now I have two of them. And I'm twice as happy.

[Roza_Irina]

Roza_IrinaHow much higher is 6L (seems to be the same in width)? And are there non-stick bowls for it?

Thank you Masha!
Natasha, the difference is 3 cm. The bowls were promised after January 20. If not, then you can pick up. But since I have two relatives non-stick to 5 liter, I decided not to rush.
I bought a stainless steel bowl for my sold 6-liter pressure cooker, I kept it. One to one goes to the staff. So it will come from the Mulinex pressure cooker, possibly from Philips. I just wasn't looking. I'm not critical, I decided not to buy too much, but to wait for the original one. The same store promises to bring them to Ukraine.

[Hedgehogs in milk sauce]

Cooking today Hedgehogs in milk sauce... Minced meat 500g, I have pork, added onions, carrots (pre-fried them), cheese (it was urgent to use it), salt, pepper, 100-120 gr. rice (raw). Mixed everything, formed balls and poured sauce (sour cream, a little milk, flour, 2 tablespoons of homemade tomato paste). Simmer mode 95 C, 1 hour. It turned out very tasty, just class, often my sour cream curls up and the sauce itself does not look so beautiful anymore, but it came out great in the staff. Maybe, of course, it would be possible to deliver more than 95 C, but I was afraid. Magic pot, it is not for nothing that it is so popular on our forum.

here is the first question - I put yogurt. seemed to have set the temperature regulator to 35 degrees, but on the display in the upper cell the numbers began to change 46s-40s ... what does this mean? half an hour passed and they all change. Have I installed correctly?

[Charm]

Charm,
Turn off the saucepan. This is a blooper in the recipe book, water is a must! Moreover, to the very top of the cups, but so that it does not fall under the caps
Here Masha gave me CU
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392333.0

[Charm]

Charm, made yogurt in jars in another slow cooker, but did not pour it with water and it turned out to be consistently excellent yogurt. So everything will be fine, the stem keeps the temperature better than my unpretentious multi.