Let's crack it while the saucepan is cooking ?!

[Myrrh]

Myrrh, no misters").
A half of a pork shank (the whole one did not fit), a neck and wings from a rooster, and a piece of beef pulp. Onion, carrot. Water to the top. And when I took the meat apart, threw out the bones and vegetables, 1.5 liters of broth remained. Tasty, but not enough.

Tasty, but not enough.

So I thought that 3.5 liters is not enough, and buying a large one for one jellied meat ...

[Myrrh]

Myrrh, Just try the purchased bitterness. I once ruined the soup like chin.

[Olga 61]

Olga 61, yes I also thought at 8, but they were not for rupee). Maybe by summer I'll be completely crazy and I'll take a big one for apples too

If you have a garden and your own apples, make marshmallows and prepare mashed potatoes, then you will not find a better helper. I have processed a lot of apples this year quietly and peacefully. Nothing is missing. There were no injuries. Puree turns out like baked in the oven, very fragrant, thick. And jam, such as cooked jam, much less sugar is needed and it turns out quickly. Truth was cooked only from apples. I bought it in September. Now I take out cans of mashed potatoes and make marshmallows, to the delight of my family, friends and acquaintances. In dreams, Belevskaya, but so far ... in dreams.



Lots of apples .... that's 30 cans of puree. Except for the portions I put in the freezer. All this without tension, in between times. I think in the fall to try to make vegetable preparations in it. I think it will be great, I'm afraid there will be one big slow one missing.

[Olya]

Olya of course the heroine!
I support it entirely, I also cooked mashed potatoes in a 6-liter puree, I'm very happy - I don't spit, everything is quiet. It tastes very pleasant, tastier than steaming in the oven. It's a pity they arrived late, they didn't have time for the main season; but next year squash caviar, jam and so on. joy - only in them!
I strangled a toad and while the shares were on, I bought 3 more 8-liter ones, one for my home, the other for my mother in the village for blanks, so that I would not carry everything into the city, roll it up on the spot. But I wanted to give the third one, but now it's a pity ((I think, I haven't decided yet from 6-liter or 8-liter ...
And in addition to broth-jellied meat, I cook cabbage soup-borsch-soups in an 8-liter oven. It is very convenient, especially where the cabbage is, it also takes up the volume. My favorite 5-liter clay pot has cracked, now the bank has adapted to the Eight. The taste is almost as good as cooked in clay. I put the oven on the very minimum, after a while as it warms up - I add gas. I save electricity)))

and how do you wash the pots from the boiled milk? I soak it, but it still goes badly. I'm afraid to spoil it.

With a spoon from a multicooker, it is very well peeled off, and does not clatter the glaze. This is after soaking with liquid for dishes, sometimes right in water along the edge welded with a spoon like a scraper I walk, passing by. I walked by - scraped the top layer, dabbed it down and walked along in passing.

[IwOlga]

IwOlga, I swung and bought a very sickly sized pork knuckle. We'll have to cut it. My husband has a mother, her Heavenly Kingdom, when she cooked jellied meat, she added chicken legs during cooking. It is clear that I then threw them away. I also saved some pig ears. And a piece of beef has to be bought there. Judging by the volume of all this ensemble, 8 liter will not be enough for me.
Ksyusha, if I also order an 8 liter one, then they will put me in it, the rest will be put in my hands and on the head and down the mountain.



I noticed one strange thing. 212 is straightforward. I also paid attention to this when I heated the water in it after the purchase. At 213 there was a slight boil after three hours. At 205, the cover said how crazy.
And in 212 only bubbles formed along the walls. I thought it seemed to me. No, it didn't seem. Yesterday I cooked pickle in it.Nothing supernatural. I boiled barley with vegetables in it. I added broth, cucumbers and then potatoes and boiled chicken. Dovarila a little on low and he stood up for heating. I turned it off an hour ago.

Girls, I don't know if the boys have 212, how do you behave in 212 in comparison with the rest?

[Miela]

Miela,
Mirra, the same model behaves differently with different amounts of water. If you poured more water, then it will not boil, but empty the glass and it will boil. Can the 212 drive with less water? Rarely does anyone have both 212 and 213 to measure it with a thermometer.

Girls, please tell us in more detail how you make apple jam in slow motion? It is very important for me - we live in our house) Everyone loves jam with us, and it is eaten very first. But this year, after we have scalded my hand, I could not, psychologically, stand over a spitting saucepan, quickly made some jam. And yes, my husband and I didn't get porridge from the slow cooker, but the boys crack it with great pleasure, so I'm waiting for the 205 whale to appear on the ozone. And now by the summer and for 8 liters it will be necessary to buy))) For blanks

[Ginger]

Ginger, Marin, here they wrote
Let's crack it while the saucepan is cooking ?! # 1363
And here
Let's crack it while the saucepan is cooking ?! # 1359

Baliyin, people are buying 8 liters with might and main, but I'm thinking about 6 liters ... milk & don't need ..
Madame and Monsieur (rye)!
Teach to make applesauce and cook beets, potatoes and carrots for salads, plz
That is, not mashed potatoes, but apples for mashed potatoes

[Trishka]

Trishka, Ksyusha, thank you very much!

[svetta]

svetta, Thank you!

[Oksana]

Oksana, so poured half. And I cooked rice with meat according to Jim's recipe and felt the difference.

when I cooked jellied meat, I added chicken legs during cooking. It is clear that I then threw them away.

why throw them away !! ?? Now I only cook chicken-turkey jellied meat (they didn’t eat the other one), and so always chicken paws, for gelling ... and then I clean the paws and pour myself a separate tray (my cartilage does not eat) ...

[Elena]

I turned on my brain. Well, I don't have an 8 liter. But there are 4.5 and 3.5 and a little one for 1.5. We don't take the little thing into account. Well, it's really possible to distribute the blanks and weld everything. There will be little in the end.



Elena, and detail? I love all those things. I love pork ears. Mine look at them with disgust



Here I cook my very own confiture from garden apples. But it tends to end, especially if the child and husband love pies with him.
I want to experiment with store apples.

Elena, and in more detail? I love all those things. I love pork ears. Mine look at them with disgust

That's exactly the same ... I just lay my paws ... wings, turkey legs, chicken thighs, in short what to eat and what you want ... I cook in a slow sauce, as it cooks, I take out the meat and paws separately in a bowl .. I cut .. I pour in ... then I clean the paws from the bones, chop them with a knife and pour in ... if there is more meat, then I add the meat here ...

[Elena]

Elena, that is, chop the peel from the paws?

[Elena]

Elena, that is, chop the peel from the paws?

I buy peeled paws ... I cook ... then I take out the bones and chop with a knife what is left ...

[Oksana]

Oksana, I only have a meat probe. There is no thermometer. I'm going to buy everything, but then I come and sold it, then everything is not expensive.



Elena, I buy these too). I'll try too). Thank you).

Teach to make applesauce

Oksana did ..
Today I made a quick bungle, mushrooms-champignons, potatoes, chicken breast, onions, carrots. Lightly fried, just lightly here and for 2 hours per high. delicious, aromatic.

Well, I don't have an 8 liter

Wait, it's not New Year and not evening yet ..

paws .... wings, legs

As in the cartoon "Wings, legs .... TAIL !!!"

Oksana did ..
Today I made a quick bungle, mushrooms-champignons, potatoes, chicken breast, onions, carrots. Lightly fried, just lightly here and for 2 hours per high. delicious, aromatic.

Wait, it's not New Year and not evening yet ..

Oooh, dumb! I love such cozy dishes).

About 8 liter ... pah, pah, pah)))

I made the vegetables.
Onions, carrots, beets, a spoonful of tomato paste. 1 tsp wine vinegar. Salt pepper, a pinch of sugar
First, I fried everything in vegetable oil, then in a slow sauce for a couple of hours. You can add a little water to the bottom.
Delicious hot and cold.

[Myrrh]

Today I have jasmine rice, I poured it with hot water, dripped oil and on a high, 1.5 hours. Good.
Myrrh, how do you cook pure rice? Do I remember correctly the great variety in the kitchen?



Lelka, and how small the vegetables?

How fine are vegetables?

no, not small. Otherwise, porridge will be.
I came to the conclusion that coarsely chopped vegetables are tastier.
On Burner I cut like fries. Can be diced 0.7 - 1 cm

"Wings, legs .... TAIL !!!"

Here is the TAIL braised. With mashed potatoes, of course



And, so as not to get up twice, bigos with mushrooms and prunes. This is the 205th Kit with a "family" saucepan:

bigos with mushrooms

teach me how to do it. Pozhaaaalsta!

I wouldn’t act as an instructor yet, I’m doing it myself for the first time, especially in slow motion.
Did something like this:
- I fried a piece (200 grams) of pork in cubes in pork fat, poured it into Kita.
- I fried a piece of smoked sausage (like ham) with onions on the leftover fat, and I also poured it out.
- on the leftover fat I lightly fried sauerkraut + raw cabbage with soaked dried mushrooms (zhmenka), sprinkled with sugar, also laid out in Kita and mixed. I poured the mushroom water into it.
- poured warm water from a kettle, put a bay leaf, a rosemary stick, allspice - three peas, 4 pieces of juniper, put it on the high.
- when it boiled, put the chopped prunes (it was soaked in port), poured in the rest of the port (about a third of a faceted glass. In fact, even in 205 it would have needed more for the aroma). It was stewed for three hours, probably it could be longer. Or several times for a couple of hours.

Very aromatic. I dragged it out of the saucepan, I could not resist. In fact, I wanted to put in some kind of smoked bird, but the sausage required disposal.

[Kubeba1]

Did something like this:

How does this topic need a first page of recipes?

Kubeba1, Natalia, well, lay out the recipe! OK, try. Suddenly it's easy !!! There is already a photo that you can gnaw the screen! The recipe has already been written - just copy and paste (that's what I think)

Oh please!

need the first page with recipes

Light, you can just a topic - unformed recipes from the topic .... and just give a link to the post. more or less like this
Bigos
Like this
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=511809.0

[Sveta]

Sveta, I support! There are few recipes for slow cookers, sometimes you need to peep tasty and healthy and don't know where to look.
Nataliaplease recipe

[Lelka]

just a topic

Lelka, to be honest, I agree to everything! Just not to get lost. What needs to be done for this?

Natalia, please, with a recipe

Natalia, and it will be easier to find the recipe later

Well, if in the subject, then everything will be filled in as it arrives, if there is a lot, then it will be difficult to search, because there is no sorting and filters.

Yes, I do not mind issuing, it's not difficult, let me try to do at least the second time that I will improve ...
Moreover, the Bread Maker already has everything (for some reason no one has been there for a long time): Polish bigos (Irinalein)

What needs to be done for this?

open topic)))

if there are many, then it will be difficult to search

here, too, according to this principle
https://Mcooker-enn.tomathouse.com/in....0

More convenient than scouring a whole topic

[Olga,]

bigos with mushrooms
teach me how to do it. Pozhaaaalsta!

Olga, I made according to this recipe

Bigos
Sauerkraut 135 gr
Fresh cabbage 127 gr
Pork 45 gr
Boiled sausage 31 gr
Smoked brisket 27 gr
Fat 11 gr
Bulb onions 12 gr
Dried mushrooms 3 gr
Tomato puree 15 gr
Sugar 3 gr
Salt 2 gr
Ground pepper 0.02 gr
Dry red wine 50 gr
Spices to taste
Prunes 5 gr (optional)
Exit: 240 gr
Layout is given by gross weight.
"Soviet national and foreign cuisine" 1977 Recommendations for receiving foreign guests.
Dried mushrooms are washed with warm water, placed in a bowl, poured with cold water and left for 2 hours to swell. Then cook until tender.
Finely chop the sauerkraut and simmer in a little water until soft. Fresh cabbage is cut into squares, placed in an oven and heated until soft, salted and mixed with sauerkraut. Then add fried bacon and pork, boiled sausage and diced smoked brisket, sautéed tomato puree, boiled chopped mushrooms, sautéed onions, sugar, pepper, salt. All are mixed and put to simmer until tender over low heat.
You can put a wide variety of sausage and fried meat products in bigos. The more species there are, the tastier the bigos. To improve the taste, dry red wine, prunes, caraway seeds and marjoram are added to the bigos.
It languished overnight, and the total cooking time was about a day. Bigos, it is like vegetarian borscht, tastier on the second day Professional, public catering recipe. I did it in a slow cooker on languor, now I'm going to try it in a slow cooker, leave it overnight.

[Smile]

Smile, Catherine, wow! The recipe !!! Urgent prescription. Or get lost. Well this should be a masterpiece!

[OlgaGera]

OlgaGera, Olga, maybe copy it slowly, copy it to the first page ... or wait until I cook it ... but for tomorrow, in terms of fish - there is still a creamy vegetable sauce from cabbage cabbage rolls ... I made a bit too much ... as in that joke, where one product remained, then another ...

[Smile]

Smile, Catherine, and where can you read about creamy vegetable sauce? Very interested

And yet, yes, the BIGOS recipe is excellent.



She was laconic in gratitude, so that it would be easier to find later the recipe through them, if that

[Sveta,]

creamy vegetable sauce

Sveta, the sauce is very simple: grated carrots, finely chopped onions, several fresh tomatoes, you can use frozen ones, parsley root (I like dried ones), chop a couple of garlic cloves and if there are zucchini or pumpkin (in leftovers) lying around, you can also add a little and stew on low heat for 40 minutes. Then, pour in 10% cream, 250 ml, salt, pepper and boil for 2-3 minutes. Chill, put the mass in a blender and after a few seconds ... a delicious thick mass. But there is one caveat: since the density cannot be determined in advance, it can be diluted with boiling water or hot vegetable broth. This time I used water from blanching cabbage. You can use potato broth as an option. The only thing that I never add to it is bell pepper. He is very strong in interrupting the taste of other vegetables. That, in fact, is all ...

Teach pea soup to cook
Put peas and potatoes at the same time? For what and for how long?
I'll do the frying separately, add it at the end.

Put peas and potatoes at the same time

Peas take much longer to cook, you need to start with them. When it comes to readiness, you can add potatoes, and a little later refill.
It all depends on the peas: green Mistral, cooked in a slow cooker on the 1.5 hour soup program is the fastest.

Peas take much longer to cook, you need to start with them. When it comes to readiness, you can add potatoes, and a little later refill.

If in a slow cooker (I have a small Panas), then I put both peas and potatoes at once. The peas are boiled into smoke, the potatoes remain intact. So she finished the pea soup made from green peas.
I bring it to a boil on baking, then transfer it to stewing. I set the hour. Honestly, I don’t remember whether I added time or not.

When I cook in a saucepan, I always soak the peas first, so I throw them along with the potatoes.
If you cook like this for an hour, then in a slow cooker for about 3 hours, probably
I'll try to try))

green pea soup

I also put everything with green at once - the most problem-free peas.

[M @ rtochka]

M @ rtochka,
Daria, I cook 1: 4, I do not soak split peas (in halves), only mine
5 hours on High, or all night on Low (but not every slow one is capable of this, 205 can)
I put the frying in the last hour, I like it more with mashed potatoes, from a bag, than with potatoes.If on High, then put the potatoes right away, and on Low, you need to look whether this model boils or not.



With Keith on High, it's better to see how much foam there will be for the first time, maybe you need to move the lid a little, and then the foam will disappear by itself.

[Marina]

Marinathat just do not cook. I really like to add soy and fish sauce to a kind of meat swimmer. My love for risotto.
Are you interested in a particular type of rice?



My hard workers).



Jam from apples and chicken.



She took out a small one. Now he will cook for me fish soup for tomorrow from canned food).

[Myrrh]

Myrrh, mine like crumbly rice.
Risotto somehow cooked, did not understand him, asked not to repeat it.
I want to learn how to cook rice in a slow cooker for a side dish.
I prepared a mixture of brown and red - I digested it, it was very swollen and smeared.
Although before in other pans I never boiled brown so much.
The other day, I was cooking jasmine at 206, randomly poured water 1.8 to about 1 rice, I was afraid to overload the liquid, the time was not decided how much to set.
Basmati is still there, you need to joke in the closet.
I understand that rice is different, but at least about how long it takes to cook it and proportions with water?



Myrrh, class, which battery of helpers

[Marish]

Marish, my husband and I dearly love basmati. It is better to cook it either in a multi or in a saucepan on the stove. The slow will screw him up, unfortunately. It will be edible, but still not the same. The grain itself is either solid or boiled into the trash. This is a little kashka. It's just Jim's minced meat more or less.