Slow cooker recipe book (discussions, tips, problems)

For the second day I have been suffering, first milk, now porridge. I pour hot water, but it's still hard to scrub.
By the way, I found it for my spare bowl, so I think: nat - don’t get it. The cost of it is slightly less than that of the whole MDV, mainly due to the weight.

Add soda, I really didn't pour hot water into the cooled one, I just poured it from the column and left it. And washed it with a sponge. But I had less on the walls, more on the bottom, when, for example, I cooked milk or pearl barley.

Now I tried cooked chicken drumsticks with young small potatoes underneath. I cooked for 2 hours on high and 2 hours on Low - as a result, the meat falls off the bone, the potatoes are supergovchenko, because there was a trifle. I love diets. food is not otherwise, not a drop of oil, but everything is juicy and tasty Potatoes are partially stewed in juice from the shanks, partially simmered, where the juice has not reached, but that and others are equally tasty.
But how to cook this at night, I can't imagine, the smell is on the whole apartment and the whole entrance. And I definitely need a shutdown timer, today I didn't sleep well with this porridge, I got up to turn it off. And you cannot turn it off, even the lowest mode gurgles noticeably

Add soda, I really didn't pour hot water into the cooled one, I just poured it from the column and left it. And washed it with a sponge. But I had less on the walls, more on the bottom, when, for example, I cooked milk or pearl barley.

Thank you.
Thanks, I'll try again with soda. My walls are kapets like a stoker, so they are welded along the rim of food.

Buy Oksan a timer socket and don't jump up at night to eat.

Buy Oksan a timer socket and don't jump up at night to eat.

I was thinking about her. True, I hardly find it in my city, no matter how I have to order.

My walls are kapets like a stoker, so they are welded along the rim of food.

It can be seen that each has its own "brains" here and greedy in different ways. If possible, I leave the porridge right in the pot to cool down, then I choose everything with a spoon, and then I rub it with a sponge with hard soron.

Look, such concentrated scents are very good for us. Lately, you can't force my child to eat at all, but then he came running screaming that he was unrealistically hungry, screwed up a whole plate and said that he hadn't eaten anything tastier

And I wash it with an iron washcloth, nothing is done to it, for the first time I almost examined it with a magnifying glass.

And I wash it with an iron washcloth, nothing is done to her

I wash it too, the current is not very hard, and nothing fell off with a soft wire in 4 years

I wash it too, the current is not very hard, and nothing has fallen off with a soft wire in 4 years

Well, something, too, it seems to me that nothing will happen to her, if you do not overdo it, otherwise I did not scratch some places from milk with my teeth, and as luck would have it at home the soda ran out, and such sponges have disappeared since the appearance of Teflon

nothing will come from an iron washcloth, I always scrub, it sticks to me on one side, you see ten is hotter there.
Even technologically, imagine it's just a cup you drink from or a plate from which you eat, only thicker. faience- What will it be? the main thing is not to scrub dry.

Mdyaya, now I really understand what concentrated smells mean. Dolma has been worth it for 3 hours already, smells around the apartment are just tin. How to sleep, I just don't know, but it's time for a long time, tomorrow is Monday ...

Mdyaya, now I really understand what concentrated smells mean. Dolma has been worth it for 3 hours already, smells around the apartment are just tin. How to sleep, I just don't know, but it's time for a long time, tomorrow is Monday ...

turn on the hood to the weakest mode, it will not make so much noise and draw out all the smells on the sly.

turn on the hood to the weakest mode, it will not make so much noise and draw out all the smells on the sly.

Eh, it doesn't help me if the device is not under it. I installed an MVD on the windowsill, the door to the loggia is open, and on the street there is 100% humidity and does not draw a damn thing at all ..

Now I’ll tell you our family joke. I bought this DVA in secret from my husband, because I am already sick with device addiction, like all of us here put together, and our finances have been singing romances for a long time already, so all my purchases have been perceived with some strain lately. Well, in general, I bought it, surprised with one dish, the second, my husband approved ... And then a plot unfolds that I did not expect at all.Here you need to make a digression and say that my husband is half Armenian, and many dishes of Armenian cuisine that my mother prepared for him in childhood, they just mean a long languor, which is now really easy to do in our pot. Well, here we go - now dolma, tomorrow we are going for veal, next in line is khashlama in beer (this is my wish, we were somehow at the Armenian anniversary and I can’t forget the taste of khashlama until now) that we will be next, I’m even afraid think When my mother was told about it, she generally said that the device was just a miracle, she had so many dishes in stock for him, well, we’ll start organizing this with her

on the next day we are going for veal, the next step is khashlama in beer (this is already my wish - we were somehow at the Armenian anniversary and I still cannot forget the taste of khashlama) that we will be next, I'm even afraid to think When my mother was told it, she was she said that the device was just a miracle, she had so many dishes in stock for it, well, we’ll start organizing this with her

come on, let's wait, rub our hands
: girl_love: words, what khashlama
: secret: is this shoito? baklava know
found on grub

eggplant mnyam, just for slow, just fry in AF

come on, let's wait, rub our hands
: girl_love: words, what khashlama
: secret: is this shoito? baklava know
found on grub

eggplant mnyam, just for slow, just fry in AF

Armenian Khashlama is large-cut vegetables: potatoes, bell peppers, tomatoes, carrots, onions, eggplants are placed here and there, but not everywhere and there is a lot of mutton. And most importantly: all this is filled with beer and languishes until the meat from the bone begins to fall off. I have never cooked myself, but this is what I was told at that Armenian jubilee by women who set the table for 60 people themselves - it was all the female relatives of the hero of the day.
In general, of course, their traditions are different, even at the table they sat separately from their husbands, in their own wing and only ran, they brought one thing, then another, despite the fact that it happened in a rented cafe, but there were no attendants, everything was done by the wives - sisters.
And baklava was there too, only when it came to sweets, I simply could no longer look at it, I was so full of all the Armenian delicacies. And when they were about to leave, I say thank you to the women that everything is delicious, but my beloved baklava has nowhere to go, oh, in addition, they cooked it with their own hands, they take a whole plate of it in my bag home, like try it at home

Well, we are going to work with her

smart-smart
Armenian mother + slow + you yourself = an unbending line of defense and a pledge for the further acquisition of any necessary equipment

smart-smart
Armenian mother + slow + you yourself = an unbending line of defense and a pledge for the further acquisition of any necessary equipment

Irisha, she is a hohlushka, like me, their ethno dad is Armenian So we will have something to bungle with her

Once I was in Uzbekistan for a week, with the MCh. He went to work, well, we were taken to the guests in every possible way and treated.Everywhere there is one picture - men at the table, no aunts to be seen, even their creations from the kitchen were carried by boys ...
And in one house, already at the end of the trip, - a joy to the eyes - a Russian wife! as it should be - she treats herself, conducts conversations))) And the Uzbek husband was already bursting with pride, what an exclusive wife he has!)))) And fed - borsch, cutlets, pies ... mmmm, how I enjoyed it))))

In the morning I made barley cream soup , in the morning I didn’t check it out when I was sleeping, but then it turned out to be very tasty and unusually cold.
And I constantly cook something in it, a small volume was in great demand, on Sunday I made stuffed peppers - 9 pieces fit.

In the morning I made barley cream soup , in the morning I didn’t check it out when I was sleeping, but then it turned out to be very tasty and unusually cold.
And I constantly cook something in it, a small volume turned out to be in great demand, on Sunday I made stuffed peppers - 9 pieces fit.

Did you make a full portion? How many plates were there? Or does it not boil in the CF? I want to try extinguishing in Panas.

Did you make a full portion? How many plates were there? Or does it not boil in the CF? I want to try extinguishing in Panas.

I made barley for 1.5 mst and 1 liter of water and milk each. It turned out dofiga, practically nothing boiled away, slightly stewed taste and color.

Armenian khashlama is large-cut vegetables: potatoes, bell peppers, tomatoes, carrots, onions, eggplants are placed here and there, but not everywhere and there is a lot of mutton. And most importantly: all this is filled with beer and languishes until the meat from the bone begins to fall off.

And what spices did they not tell?

And what spices did they not tell?

From the greens I know for sure that they put oregano and tarragon, but I don’t remember about the spices. Well, spices are such a thing, everyone loves something of their own, they won't spoil the dish for sure ...

Girls, what proportions for porridge? How do you need less in a cartoon or liquid?

corn porridge - 1 glass of cereal, 1 tbsp. milk (I don't know why I poured it?) and 3 tbsp of water. slice sl. oils and salt. at night at low. thick porridge in the morning. I'm on a diet, I don't eat, and my daughter praised me very much!

Here is where such proportions are in kash.

And for the sake of experiment, I put porridge (millet + corn) in cartoon proportions - on a carton of milk (900 ml) - a multiclass (160 ml) of cereal.
An hour and a half for high, then until morning at low. When I switched it over, the milk was hot, but it was still far from boiling ...
I expected to get milk soup at the exit)))
No, normal porridge). Delicious!

And with baked milk yesterday I was disgraced ... I bet first two hours on high, then overnight on low, it turned out about 8 hours in total. It seemed to me not enough melted, I decided that I would turn it off before leaving and forgot ...
By evening, the milk became cocoa-colored and drowned almost one and a half times. I put ryazhenka on evitalia.

And with baked milk, I was in a disgrace yesterday .. It seemed to me that the baked milk was not enough, I decided that I would turn it off before leaving and forgot ...

That is why I advise everyone to use a timer socket for sclerosis, set the time for the hop, it will turn itself off.
And about sufficiency or insufficiency - is it judging by color or taste? I have different milk has a different color and taste, from Auchan 1.5% of their long-play is always lighter when languishing, but their five-fold identity of 1.5% of long play is much darker in color and the taste is richer. But I usually put hours at 7 pm and 2 hours for high and then on low until 7 am somewhere, and in it it cools down to temperature to make fermented baked milk.

Here is where such proportions are in kash.

I made such a proportion for corn porridge and I turned out to be very thick, my family loves thinner. Next time I will do 5 glasses of liquid ...

And about sufficiency or insufficiency - is it judging by color or taste? I have different milk has a different color and taste, from Auchan 1.5% of their long-play is always lighter when languishing, but their five-fold identity of 1.5% is much darker in color and the taste is richer. But I usually put the hours at 7 pm and 2 hours for high and then on low until 7 am somewhere, and in it it cools down to temperature to make fermented baked milk. More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=24172.0

Do you see boiling on low?

Do you see boiling on low?

I don’t know, I’m dreaming.

I did not notice boiling at low, only there was a thick film on the milk in the evening, and under it the milk was boiling slowly. that's why it boiled away, probably.

I drowned 1 liter of milk, too, as a test balloon, as a result, it turned out 800 ml, I drowned it on a car, but my low is quite fast, the declared temperature in the annotation does not match, there are gurgles on the low, and I will not say that it is very rare.

The post slammed into the wrong topic. But since I’m taking a seat, I’m bragging about my first MVV test.
Roasted chicken on the wire rack

I set up an experiment today ...
Washing a pot of MDV is still not at all like a bowl of MV, and I need a bowl of porridge for myself, not a liter or even half a liter ...
In general, I put a handful of rice in my porridge bowl, poured milk 5: 1, salt, sugar.

In a glass jar, suitable in diameter and height, so that it would fit into a saucepan next to the bowl, poured steamed rice, poured water 2: 1.
She poured water into a saucepan to lower the edge of the bowl, put it on the high and went to sleep ...
It took about 5 hours to prepare.
The porridge turned out to be melted, beige, the rice is swollen so that it is practically not felt and thick - like rice pudding and it turned out. Next time I'll put it on low, so that it will be less boiled, and I will take the proportions 6: 1.
Parboiled rice was cooked PERFECTLY, but it is quite possible to do it on low too)))
In general - cool! Thank you for the idea to cook in different dishes !!! ...

And yesterday I put lazy cabbage rolls from 7 pm on the night - I mixed a little boiled rice with minced meat, chopped cabbage, carrots and onions, salt, pepper. She laid out cabbage leaves on the bottom, then the mixture obtained and poured over with sour cream and tomato paste sauce. On high for 2 hours to boil and then until 4 in the morning on low stood. At 5-30 am I had breakfast with those cabbage rolls, how to live with such smells.

Galina, the chicken is delicious! And her "leash" is cool, now I want that too. Is it convenient for them to take out? Does the chicken not disintegrate?

At 5-30 am I had breakfast with those cabbage rolls, how to live with such smells.

How can I understand you! She also had breakfast like that since early morning, and the children get up shouting, "We're hungry! What smells like that?"

Galina, the chicken is delicious! And her "leash" is cool, now I want that too. Is it convenient for them to take out? Does the chicken not disintegrate?

Natunzik, did you follow the link? I there in the subject reported in detail about my "experiment" with photographs. This is not a "leash", but a silicone steamer instead of a grate. My grille did not fit in the MVD, I had to look for a replacement for it. I have not found anything more suitable than this steamer. It is VERY convenient to take out, but the legs of the steamer are a little short. I had to drain the excess juice during the cooking process, otherwise the chicken began to "swim".


We sell these, and they are not expensive. 🔗

Here only recently there was a conversation about balls made of foil under a chicken instead of a lattice. So that the chicken does not swim in its fat.

Galina, thanks! I'll try to follow the link again. My screen is very small, I poked at it, it can be seen in the photo, it just popped up, I decided that this was not a link

Svetlana, thank you, I remember for the balls, but I was interested in this design. Since the first time I took out the chicken in parts. She fell apart under her weight due to tenderness. By the way, in the cartoon I had the same thing. The second time was better. But I want to get more comfortable, and not show miracles of sleight of hand

I had an experiment ... My husband (economist, damn it) yesterday pricked bones with meat from the store (not to the contrary) something like a beef soup set, but decent. As a result, I got the idea to compare - how will the broth cooked in MV and in MV differ. I ALWAYS cook broth in second water, this case was no exception. She cooked the meat a little in a large saucepan, then rinsed the water out of the meat and divided the pieces into two containers - a larger Sibrizka, a smaller Panasonic. I turned on the slow one on Hai, Panasonic on Extinguishing for 4 hours. The slow 2 hours later (already boiling) was transferred to Low.As a result, the meat was slowly cooked for 2 hours at High + 3 hours at Low. In Panasonic 4 hours on Extinguishing + 1 hour on Heating. Then she turned everything off, did not take out anything and went to bed. In the morning, both pans were still warm, you can't put them in the refrigerator. Fat floated on top and I didn't want to try it.
In short ... after the refrigerator, when the fat had already frozen in a layer so that it could be removed, I was somewhat surprised. The meat is the same, the time is also the same, the modes can be considered similar (in Panasonic, it hardly gurgles on Stew) - the broth tastes different, but the most surprising thing for me was the amount and state of frozen fat. In the cartoon, it boiled a little, it was homogeneous and white in consistency. In the slow lid, the layer of skimmed fat was thick, grainy (like ghee) and yellow in color. The slow broth was tastier and richer. Saturation, of course, can be assumed to be associated with a little more meat in the slow lid ... But here is the state of the digested fat .. Indeed, the devices are completely different.

I had an experiment ...

: girl_cleanglasses: I fell for the picture and thought tuk - well, finally, the potatoes were honored in a slow - mashed potatoes


now, probably, it is not worth it, mashed potatoes somehow

But here is the state of the digested fat ..

I also noticed that not just a lot, but a catastrophic amount of fat is formed in the pellet - it would seem how much of that fat is in the chicken wings, but it turned out to be
After the refrigerator, I also take it off.

: girl_cleanglasses: I fell for the picture and thought tuk - well, finally, the potatoes were honored in a slow - mashed potatoes


now, probably, it is not worth it, mashed potatoes somehow

With mashed potatoes, you definitely need to wait. There is little starch in young starch. Wait until autumn, then boom to try potatoes slowly.

Saturation, of course, can be assumed to be related to a little more meat in the slow sauce ...

And in the slow, regardless of the amount of meat - it is always richer, we are not used to such concentrates, now we get used to it

And in the slow, regardless of the amount of meat - it is always richer, we are not used to such concentrates, now we get used to it

yes then yes ... I cook fillet soup - 2 zhirinki floats, but the taste is like half a chicken was thrown.
very economical saucepan very ... and dietary

shl. today at night I put stuffed peppers, already WANT
went to conjure

shl. today at night I put stuffed peppers, already WANT
went to conjure

I was making peppers here the other day - I threw rice in them raw and it creaked on my teeth later, did not boil. So now I will be a little bit welded. But the raw stuffed cabbage was cooked smartly, but the rice was round there, unlike long-grain peppers.

[louis]

I was making peppers here the other day - I threw rice in them raw and it creaked on my teeth later, did not boil. So now I will be a little bit welded. But the raw stuffed cabbage was cooked smartly, but the rice was round there, unlike long-grain peppers.

I add a little water to the minced meat, so that there is a place for the rice to take liquid for boil, so that it is cooked myself and the meat is not dry, but today I want to add a tomato like louis advised. I added tomato juice to the minced meat and pasties, like taught, we like it.

I feel myself! I love peppers and cabbage rolls from the multicooker, and now from the pressure cooker.

Pancakewhy don't I understand what is tastier in a slow cooker?

Can I buy a little one?

Pancakewhy don't I understand what is tastier in a slow cooker?

that's me so about AG, all ah, I bought so what? only a chicken can say something sensible, that's why I don't go into that topic, there is nothing to brag about, it is also energy-intensive, like none of my casseroles

Lyusya, and pepper and cabbage rolls are delicious to me everywhere, there are things that you love without reservation - yours, period. It's just that in a slow way it's not just tasty for me, but VERY tasty. just to start, you need to pull it out of the closet to give a chance to shuffle