Slow cooker recipe book (discussions, tips, problems)

So today I did it in slow motion, it turns out tastier than in the cartoon. The milk itself is different to taste. And I did exactly the same in the slow, there is practically no difference in cooking, only the output is tastier from the slow.

What program did you do? Slow? First make baked milk. Cool it down. Add sour cream, beat and place in a slow cooker. Right?

Made milk on low all night. Cool - take a little from the slow to dissolve sour cream in it. Then return it to the slow bowl and mix it straight a bit, I just used a blender for a few seconds and close it for 4-5 hours. After 2 hours, I turned on the heating for about 10 minutes (I look like the bowl has become coldish).

Made milk on low all night. Cool - take a little from the slow to dissolve sour cream in it. Then return it to the slow bowl and mix it straight a bit, I just used a blender for a few seconds and close it for 4-5 hours. After 2 hours, I turned on the heating for about 10 minutes (I look like the bowl has become coldish).

Light, but a separate recipe, weak?
I would be useful, a girl's memory ...

[Nadyush]

And where can you read more from this place? Or hear out of the corner of your ear ...

Nadyush, here are some links: 🔗

🔗

I bought a bottle Starter 2.5% Brest-Litovsk. Smacked 2 tablespoons per liter of milk. Stirred with warm milk. Poured into a container and placed in a yogurt maker. After 6 hours it was ready. I put it in the refrigerator. Tomorrow I will throw it back. They say that by consuming this yoghurt, a person loses weight.

Light, but a separate recipe, weak?
I would be useful, a girl's memory ...

Right now, poorly honest, she burned 4 fingers with a slow one right now, decided to fix the casserole with the bean soup being prepared, now I'm typing like a new Russian with spread fingers.

They say that by consuming this yoghurt a person loses weight.

it is very interesting! Where to buy such a leaven?

Made milk on low all night. Cool - take a little from the slow to dissolve sour cream in it. Then return it to the slow bowl and mix it straight a bit, I just used a blender for a few seconds and close it for 4-5 hours. After 2 hours, I turned on the heating for about 10 minutes (I look like the bowl has become coldish).

When the milk was already with sour cream, turn on the Madeleine. not necessary. Turn on the heating only after 2 hours. Did I understand correctly?

Right now, poorly honest, she burned 4 fingers with a slow one right now, decided to fix the casserole with the bean soup being prepared, now I'm typing like a new Russian with spread fingers.

You and Nadia-nvk, what are you talking about? One bit off her fingers, the other decided to become a new Russian!

Yes, if the milk had time to cool down more than necessary, then heat it up before introducing sour cream. After with sour cream, if after 2 hours the bowl seems to have cooled down, heat it up a bit. All the same, ceramics itself is a saucepan that does not cool for a long time.

[Vikus]

it is very interesting! Where to buy such a leaven?

Vikus, I bought in a small shop next to my house. You can take any sourdough, only natural. My starter culture makes yogurt runny.

Made for 1 liter of milk. I want to try to bubble 2 or 3 liters straight away. When the whey has been drained, there is little Greek yogurt.

You can take any sourdough, only natural.

Why then is Greek yogurt called?

Why then is Greek yogurt called?

This is how they crack in Greece.

This is how they crack in Greece.

Well, she, I didn't mean that, uuu ...
Is the leaven ours? Normal?

Greek yogurt is thick, to get it you need to strain it out, no matter what sourdough is made

Greek yogurt is thick, to get it you need to strain it out, no matter what sourdough is made

now I understand!!! Thank you!
And mine in Greece does not eat yogurt, only for refueling, but this is also not at home.

[for refueling only]

for refueling onlybut that's not home either.

Vikus, from this place, please, in more detail.

[Vikus]

Vikus, from this place, please, in more detail.

come to any eatery An eatery where you can eat and there is almost certainly sauce, yogurt with herbs, garlic - delicious! I always do at home now. A jar of yogurt, there dill, garlic, a little salt you can (I don't need)
I like to anoint the sausage, dip the dumplings .... eat with what you want!

I make such a sauce from cottage cheese. We must try it out of yogurt.

[Vikus]

come to any eatery An eatery where you can eat and there is almost certainly sauce, yogurt with herbs, garlic - delicious! I always do at home now. A jar of yogurt, there dill, garlic, a little salt you can (I don't need)
I like to anoint the sausage, dip the dumplings .... eat with what you want!

Vikus, Thank you so much! I forgot about this sauce.

I make such a sauce from cottage cheese. We must try it out of yogurt.

I also make cottage cheese, but I use it as a pasta, something like that, and yogurt goes exactly as a sauce. I always have it in my house.

[Nadyush]

Nadyush, here are some links: 🔗

🔗

followed the link, almost choked on saliva ... cool ... I have to do it too. And how, Cook, did you do it?

[Pearl barley soup with lentils and mushrooms]

Today at night I made pearl barley soup.
Instead of broth, I took juice dripped from 1.5 kg of homemade chicken (threw out the fat)
If I knew that the soup would turn out to be SO concentrated from chicken juice, I would divide it several times.
But it still turned out very tasty

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=244818.0
Pearl barley soup with lentils and mushrooms

[Tanyush]

And how, Cook, did you do it?

Tanyush, yogurt is dripping in the refrigerator while. Have not tried it yet. I will definitely write how it tastes to me.

I have porridge, just buckwheat porridge, but what a delicious, crumbly, zesty !!!! 1: 2 and a little more water, 1 hour on the high and two on the low.

I have already truncated the time difference in milk melting - 6 hours - lightly heated, 8 hours - the taste of melting is more powerful!

But what is the difference - to heat milk without a foil lining under the lid and with foil - are there any differences in taste?
Maybe this is how you can achieve the effect of 8 hours of simmering in 6 hours?

I have already truncated the time difference in milk melting - 6 hours - lightly heated, 8 hours - the taste of melting is more powerful!

But what is the difference - to heat milk without a foil lining under the lid and with foil - are there any differences in taste?
Maybe this is how you can achieve the effect of 8 hours of simmering in 6 hours?

And on what mode to simmer milk?

[Cook]

Cook
I keep it for 4-5 hours on High, until it boils, then I transfer it to Low until it becomes thick and creamy.

And on what mode to simmer milk?

Well, I heat it like this - I pour the milk hot and until it boils on Haya, usually it boils in 1 hour
Then I translate it to Low and so on until the end.

All the time on Hai - I think it will boil too much.
It also depends on the type of saucepan - larger ones take longer to boil.

[julifera]

julifera
So I pour it cold, the temperature is a maximum of 10 grams. 30 gr. on Hai is typed in an hour. so mustache

[julifera]

julifera
So I pour it cold, the temperature is a maximum of 10 grams. 30 gr. on Hai is typed in an hour. so mustache

That I understand that the mustache class

I am sharpened by a purely cognitive question - what will give foil for milk?
Will it speed up the process or increase the strength of the baking?
Lyalya Toy wrote that FSE does with foil.

[foil]

I am sharpened by a purely cognitive question - what will give foil for milk?

Of course, I'm sorry, but a slow cooker is needed precisely so that the process is slow and sad. In a quick way, you can also use other devices. IMHO.

It also depends on the type of saucepan - larger ones will boil longer.

But this is a controversial issue, I have 6.5 Kenwood, it heats up faster than 4.5 Keshi, because 4.5 liters. the younger brother is thicker than the metal of the outer saucepan and he does everything thoroughly, and the bandura is a hotter young lady

_

Maybe the foil prevents the milk from boiling and gives off heat? After all, the heat goes only from below and to the sides.

Maybe the foil prevents the milk from boiling and gives off heat? After all, the heat goes only from below and to the sides.

If Lyalya Toy does not announce herself in Temko, I will go to her in PM and torment her with this question
And maybe with foil it will finally come out tasteless

Then we also need to whisper in everyone's ear.

Or maybe it will come out nefarious with foil

maybe easier in the cartoon?

_

I did not ask where it is easier, if you want to do it yourself in the cartoon

Oh well...

Milk tastes better in a slow cooker than in a slow cooker.

Milk tastes better in a slow cooker than in a slow cooker.

but slower. and if the heat transfer of a slow cooker is reduced with the help of foil, then the time will decrease ... but you get a multicooker ...

and in Panasonic as a slow cooker, by the way.

It also seems to me that the wrong baked milk will turn out with foil. When milk is languishing without foil, it "dries up" a little and acquires a thick crust around the edges, becomes more saturated, and with foil a slightly different principle ...

Maybe the foil does not allow milk to boil and gives off heat? After all, the heat goes only from below and to the sides.

but it seems to me like in an oven with foil

_

Milk probably won't thicken with foil and the taste will most likely be different ...

Until we try, we will keep guessing.

It is only necessary to clarify how to put the foil in the MDV.

It is only necessary to clarify how to put the foil in the MDV.

At the beginning of the topic, Lena wrote:

And how I love covered with foil (shiny down) under the lid.

And look at the same how baked and what a crust

Just a brisket with potatoes.

[9% 130 rubles 500 grams,]

How to understand what is real? Current for the price? Or what other identification marks are there? I take 9% at 96 rubles per kg and took it for 180 rubles - I did not understand the difference. Probably, I'm not a gourmet, I need cottage cheese and casserole, but I make a cocktail with it. It says on the box - cottage cheese, the shelf life is short, but I won't lie how much, since I don't remember.

Eh, Sveta, if cottage cheese cost so much, I would eat it every day. And he stands with us 9% 130 rubles 500 grams, and this is a store one and not the best one, since the most deshman one, the rest are even more expensive ... So for us it is an expensive pleasure, we buy as we have cash in our wallet ...

Girls, but this fried froth on top of the fermented baked milk, as they used to sell on the market, is it really possible to get it in Moscow, or can it be made in the oven?

Girls, but this fried froth on top of the fermented baked milk, as they used to sell on the market, is it really possible to get it in Moscow, or can it be made in the oven?

In a slow cooker - really! I put the market milk on for 6-7 hours a night and the film is tanned!



How to do - here 🔗

Ryazhenka is fermented baked milk. Therefore, you must first carefully remove the froth from the milk, mix the milk with the sourdough, stir. And then gently spread the foam back on top and remove the ferment - you get fermented baked milk

And so, just on baked milk without dark foam, no crust will be obtained during fermentation.