Slow cooker recipe book (discussions, tips, problems)

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I came, now I'll put my granddaughter to bed and write about the foil.

[9% 130 rubles 500 grams,]

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?

I have a fried dark foam on 1.5% milk, it's just rubbery. You can move it away, take a little milk for mixing with sour cream. But I take it off and give it to the dog, it really turns out to be rubber.

Eh, 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 and not the best,

But you probably have something else cheaper. Or other salaries. And here, with cheap cottage cheese, everything else is expensive, especially electricity. But let's not talk about sad things.

[Girls]

Girls, you can shower me with slippers and tomatoes, but I don't make baked milk.
Nobody drinks it with me. I did it once and then in Italian.
If the whole question is in foil, then I can make milk with foil, I have a Kenwood 6.5 liters.
I started using foil after waiting 6 hours for meat and that's it.
the family was dying of the aroma, but the meat was not ready. So I decided a little
"speed up" the process and I succeeded. Now I cook meat in just 3 hours.

Thanks for the info. Need to be adopted.

No, no need to try - if no one drinks.
I will try at my leisure, for the sake of interest and to close this question already

Do you know who is the most picky in our baked milk?
Parent cat! He began to turn back his face from the store's melt, and when they poured him from MVD, he drank half a liter!

Thanks for the info. Need to be adopted.

No, no need to try - if no one drinks.
I will try at my leisure, for the sake of interest and to close this question already

Do you know who is the most picky in our baked milk?
Parent cat! He began to turn back his face from the store's melt, and when they poured him from MVD, he drank half a liter!

My neighbor loves baked milk. I'll do it for her.
But now the milkmaid doesn't carry milk with me. The cow ate something
and they refused us milk until they buy a new Burenka

I have a fried dark foam on 1.5% milk, it's just rubbery. You can move it away, take a little milk for mixing with sour cream. But I take it off and give it to the dog, it really turns out to be rubber.

This film, as it forms, needs to be immersed in milk. Then the milk will burn through faster and acquire color faster, and the film will not be "rubbery"

Yes! And also This film-foam is removed for the Guryev porridge.
I would eat it myself and not give it to anyone. I love foam.

This film, as it forms, needs to be immersed in milk. Then the milk will burn faster and acquire color faster, and the film will not be "rubbery"

So I drown it at night, but I will not sacrifice sleep for the sake of foam and film. And Che psyu deprive something tasty.

and I made borscht according to the recipe, Admin once wrote it, delicious !!! I just forgot to buy a tomato ... it turns out borscht without a tomato ... my daughter screams, it smells so delicious, otherwise I'm perverted ... And by the way, the potatoes were cooked normally

and I made borscht according to the recipe, Admin once wrote it, delicious !!! I just forgot to buy a tomato ... it turns out borsch without tomato ...daughter screams that it smells so delicious, otherwise I'm perverted ... And by the way, the potatoes were cooked normally

What about the recipe? Weak?

What about the recipe? Weak?

yes, not weak:
down the bow - I rub everything on the Burner;
next to carrots, in another corner beets;
meat in pieces (and I already had broth, respectively, and meat);
cabbage and potatoes
I put all of the above on High for 2 hours ... Everything started up juice and in this all the meat was practically cooked and potatoes, then we add tomato to taste, salt, spices, dilute with water and on Low until cooked - another 2-3 hours

When vegetables are stewed in juice, the color does not mix, and then when you add either broth or water, everything gives off its juice, mixes, infuses, rich, tasty turns out ..
Try it, you won't regret it.
And now I put the nests in the slow ... let's see what happens ..

How interesting. And the color of the beets has not changed?

I cook borscht in MV like this:

I DO NOT put onions, carrots, potatoes, instead zucchini (can be frozen) or beans (most often from a can), bell peppers, cabbage, herbs - seasonings, tomato or house. adjika. All this is cooked, and at the end I add finely grated boiled beets and garlic. The color is amazing.

Therefore, I ask about the color.

I tried Greek yogurt today. The taste is a bit unusual. Very similar to cottage cheese. Very soft, homogeneous and stringy. I didn't like my daughter, but she don’t eat milk. And I appreciated.

[viscous]

I tried Greek yogurt today. The taste is a bit unusual. Very similar to cottage cheese. Very gentle, homogeneous and viscous.

And he really should be stringy in the original

And he really should be stringy in the original

I have not seen the original one. I got this with this leaven. A friend told me about this sourdough and mentioned that yoghurt turns out to be stringy. I think it will turn out differently with a different sourdough.

How interesting. And the color of the beets has not changed?

I cook borscht in MV like this:

I DO NOT put onions, carrots, potatoes, instead zucchini (can be frozen) or beans (most often from a can), bell peppers, cabbage, herbs - seasonings, tomato or house. adjika. All this is cooked, and at the end I add finely grated boiled beets and garlic. The color is amazing.

Therefore, I ask about the color.

while vegetables are stewed in juice, then no, but already at the final stage, yes

made the "Nests", for the second time. The first time I did it in a cartoon, in a slow one, today, the result is one - sticky pasta, which I don't understand.

Melted butter.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=246716.0

made the "Nests", for the second time. The first time I did it in a cartoon, in a slow one, today, the result is one - sticky pasta, which I don't understand.

It's just slow, where prolonged heating is required, not for pasta, they will most likely burst into current there.

It's just slow, where long-term heating is required, not for pasta, they will most likely burst into current there.

and in the cartoon the same thing, maybe they are made in the oven?

and in the cartoon the same thing, maybe they are made in the oven?

well, it's not the same thing. In a cartoon, I will cook pasta in 20 minutes, and in MedV I am afraid to even think how many of them will need to be cooked.

well, it's not the same thing. In a cartoon, I will cook pasta in 20 minutes, and in MedV I am afraid to even think how many of them will need to be cooked.

girls you don’t hear me, where is it better to do them, I realized already on my stomach that it’s not slow, ... but where then?

I just haven't done them ANYWHERE yet

I just haven't done them ANYWHERE yet

I cook in a slow cooker, if it is navy-style pasta, but I rarely cook pasta, more vermicelli, it is cooked only on the stove.

This is how I understood Mowgli was asking specifically about the NEST, but I just didn't have to use them

I just haven't done them ANYWHERE yet

Well, yes, the idea is fix, so to speak ...that just won't get into your head

girls you don’t hear me, where is it better to do them, I realized already on my stomach that it’s not slow, ... but where then?

Nests are not my favorite pasta, but when they first appeared on sale (a very long time ago) I made them in a deep frying pan. You put it in one row, fill it with boiling water (I don't remember exactly, but it seems to be 2/3 of the height of the "nests") and cook without stirring. First, you can carefully check with a spatula so that the nests do not stick to the bottom.

And I imagined. such tasty treats with meat .., and then everything turned into a solid wall of dough, with meat in the middle

And I imagined. such tasty treats with meat .., and then everything turned into a solid wall of dough, with meat in the middle

A negative result is also a result.

And I imagined. such tasty treats with meat .., and then everything turned into a solid wall of dough, with meat in the middle

I have been making stuffed nests in a multicooker from the day I bought it. For baking or stewing. Excellent.

I have been making stuffed nests in a multicooker from the day I bought it. For baking or stewing. Excellent.

How much water do you pour?

Yesterday I cooked borscht according to Natasha's recipe. Delicious turned out. Only next time I'll cook with a young potato, otherwise it's an old oak one.

Yesterday I cooked borscht according to Natasha's recipe. Delicious turned out. Only next time I'll cook with a young potato, otherwise it's an old oak one.

I once tried to cook borscht in a slow cooker. I didn’t like it precisely because the potatoes became oak

[chicken halves on a stand]

I want to share my baking experience chicken halves on a stand in MdV

I bought a chicken for a 2.4 kg home broiler, cut it in half lengthwise.
The most part, which with a ridge (about 1.3 kg), was coated all over with a thick marinade.
They wrote here that you can not wait for it to be marinated, you can put it like that, like in the baking process everything will taste good and the marinade will somehow be distributed inside the chicken itself. Therefore, as soon as I smeared it, I laid it on the coasters with the skin down - cut up.
I didn't fry it beforehand, again because according to the reviews they wrote that it would still be tasty and juicy.
I added a couple of tablespoons of water to the bottom - this water just evaporates by the time the chicken fat begins to drip to the bottom.
This half of the chicken completely occupied the entire volume - the lid closed end-to-end.
I baked on Hai for 3.5 hours, as Queen wrote - so that it was soft and soft and falling apart.

TOTAL:
half a liter of juice glass down, chicken dry-dry

CONCLUSIONS:

1. If you want more tasty, then the chicken is still need to pickle for some time, and not to lay it right after coating, because the chicken did not hold the marinade at all - I gave it all into juice

2. Chicken floor on stand apparently it is undesirable to do it - everything follows

________

I will not blame the chicken in any way, because I checked its quality on the second half!
The second half lay in the marinade for 2 days.
And I managed to stuff it into the Air Fryer!
Skin up - let the skin burn and protect the meat, we still don't eat the skin.
It was baked on foil.
At the end, she turned it over to the other side, draining the resulting juice, and baked it a little more.

TOTAL:
in AF - really delicious juicy awesome chicken turned out !!!

Juice yield - less than 100 ml !!!
It cannot be compared with MDVshnaya

[julifera,]

julifera, Julia, and I just gave myself the go-ahead for a slow cooker: you can already say that I brought my hand over "place an order", but here it is with a chicken. will it work?

a crook, well, the chicken in Slowlynka turns out like baked, and not fried like in an airfryer, I took the store one, I liked it, it was not overdried and I did it, I smeared it and even put it a little bit frozen, it turned out deliciously .. But it seems to me that it is not entirely justified to wait for the result as from the grill ..

And I made the whole chicken, coated it, and put it in the DVA.I smeared the bottom with a little brush with oil. That's it, my work ended there. The chicken was soft and juicy. By the end, browned. Of course, this is not like grilled chicken, something between boiled and grilled. But it was delicious.

in general, I'm now obsessed with Slow and I'm trying to make everything there ... I like porridge very much, I liked the borschik, the sauce is also cool ... And I don't pour water almost everything in my juice ... I like it ..
daughter says what is in this pot this time? ... it starts to smell when the process goes under completion ... I immediately determine what to turn off soon.

[half]

Girls - I wrote an experience with half chicken on a STAND!
It doesn't matter to me what kind of taste it came out to - baked, fried, or grilled, for me it is important that it is DRY!
And when it is dry, it is a lump in the throat.
Therefore, it is half on the grill make do not recommend.

Probably it was necessary to do it WITHOUT a stand, so that it was baked in its juice, and wait until it cools down and the juice is absorbed back into the meat.
Marika-san - be sure to take, everything else is tasty
A WHOLE chicken at MVA turns out juicy - everyone writes about it!
But I did not have the opportunity to buy a whole little chicken, only a huge one, which had to be cut in half.

So maybe it should have been put on the bottom with a cut down? Then it would be soaked in its juice, and it would not be dry. And on top of her skin would protect.
And so the juice poured down and dried up.
It's a shame that it didn't work out.

And again I put a whole chicken, drenched in cream, to cook.

I often make chicken in the AG. Be sure to marinate it for at least a day. Then it turns out to be very tasty and tender.

[Vikus]

And again I put a whole chicken, drenched in cream, to cook.

Vikus, and what mode and how long?

[Vikus]

Vikus, and what mode and how long?

I'll get in, if possible, 4 hours on Hai, but I somehow left it for the night, the crust came out like from the oven

And yesterday, after the borscht, I also put half a chicken and potatoes for the night. She marinated with me while the borscht was cooked. Onion to the bottom, then young potatoes, and on top, like a lid, covered with half a chicken skin up. Preparing by car for 8 hours. It turned out delicious, juicy, the skin was straightly browned, but not crispy. There was a lot of juice from the chicken.

[Vikus]

Vikus, and what mode and how long?

I'll get in, if possible, 4 hours on Hai, but I somehow left it for the night, the crust came out like from the oven

Aha!

Virgo, I fall into childhood with this slow motion. Already many times the comparison happens involuntarily. Now stuffed cabbage. INTO those cabbage rolls, cabbage .. minced meat .. rice .. everything is as usual, so I cook for many years.

And now I did it slowly, and while eating I remembered the time when almost in every apartment under the bed there was a type of standard "hello from bulgaria" set - a box of tomatoes in its own juice, a box of pickled cucumbers and stuffed cabbage rolls in iron cans. Shl. And also usually there were green bananas, like ripe. But I don't remember yellow bananas in the store at all.

But to the cabbage rolls .. Those cabbage rolls were so tasty, there was only one bliss of them. The cabbage melted in my mouth, the minced meat was a bit harsh and the rice, which was practically not felt. ... And that sauce is delicious and I don’t know how to describe it, probably stewed. Many times later I tried to recreate that taste, but there was something similar, but like a puddle and the sea. I had a book about tasty and healthy food, where the sauce for cabbage rolls was unpretentious - 2 tbsp. l. tomato paste + 2 tbsp. l. sour cream + water (broth) salt, and at the end of stewing, season the flour. But this taste of the sauce did not suit me in preparation, as well as the stuffed cabbage themselves, I was looking for that taste - and replaced sour cream with mayonnaise. No, it's not that. ... I have long despaired to reproduce that taste - and today he found me himself. PPC, an ode to stuffed cabbage rolls turned out slowly.
I did 3 hours at high, 2.5 at low and at the end I added flour (diluted with water) added to the sauce (from the book that) and high until boiling.

Everything, Sveta, you "finished off" me with cabbage rolls. The slow cooker is already becoming a fix idea for me. Still, I will look for ways to buy it. Mantras don't help me.

Girls, and if according to this scheme: buy a Sibrizka in Kharkov, transfer it to Belgorod, and from there send it across Russia, will it be cheaper than sending it from Kharkov to Russia, or not? Why do the girls write that delivery will cost like MdV itself? Because international?