Slow cooker recipe book (discussions, tips, problems)

A wonderful stew turned out. And it looks so delicious in the photo

it is very nice to wake up with this smell and feeling - that everything is already ready and there is no need to peel potatoes and cook in the morning 🔗 , in general, a super-duper mood was provided in the morning!

And in my evening the beans were cooked - in the morning they seasoned them according to the recipe in Balkan style with smoked meats. Cool all the same kastrUlya.

it is very nice to wake up with this smell and feeling - that everything is already ready and there is no need to peel potatoes and cook in the morning 🔗 , in general, a super-duper mood was provided in the morning!

And you can also take a nap with a clear conscience (if possible) let those who wish to have breakfast put food on their own plate.
The main thing is not to forget to disable

And you can also take a nap with a clear conscience (if possible) let those who wish to have breakfast put food on their own plate.
The main thing is not to forget to disable

Yes, I’m preparing myself food for lunch))) I have another breakfast - cottage cheese with kefir! everything is thought out!

Yesterday I cooked "a la boiled pork" it turned out very tasty
Smeared pork (sour cream, garlic, dill, dried basil, salt) marinated in a slow lye for 3 hours, did not add water for 3 hours for high and 3 hours for low.

and I cooked a delicious dish in the evening in the morning. 1 glass of corn grits, a glass of liquid cream (I take homemade milk from myself), 3 glasses of water and a LOU for the night. in the morning, in a skillet, grilled blue slices, mushrooms and bell peppers in olive oil. then cut into pieces and mixed. recommend! and photos - suites to work))))

[Tan!]

Tan! I want to work for you !!!

1 glass of corn grits, a glass of liquid cream (I take homemade milk from myself), 3 glasses of water and a LOU for the night.

Tanya, did you put it on Low right away, didn't you bring it to the boil on High?

[Tan!]

Tan! I want to work for you !!!

we will be glad to meet you! 🔗

Tanya, did you put it on Low right away, didn't you bring it to the boil on High?

immediately to the LOU. it was already late, I put it somewhere at 22-00.

[HERE]

And yesterday I made homemade capelin sprats for the first time


More details HERE

wow! how beautiful! and how does it taste? very, very attractive. I love my cat and my cats. And no one else in the family (((was there a strong smell?

That's just about the smell, which attracted me, it was not VASHE, only when cleaning, it smelled like ordinary fishy dampness, and when cooking it was neutralized by lemon and prunes

thank you dear! sorry I haven't read it before. Yesterday I saw SUCH capelin, so beautiful and large, and now I haven't bought it. But I bought halibut and hake ... well, next. time. And capelin is terribly useful, as I read about it, I fell in love even more!
Capelin contains up to 23% of proteins, which are easily digestible, it has few connective tissues, which explains the fast cooking and frying of this fish.
Like all salmon, capelin is rich in calcium, proteins, and omega-3 polyunsaturated fatty acids.
Capelin is an excellent source of vitamin B, for example vitamin B12 in capelin, several times higher in quantity than in meat, capelin is also rich in vitamins A and D. It contains the most important amino acids - methionine, cysteine, threonine and lysine, as well as iodine, fluorine, bromine, potassium, sodium, phosphorus, selenium.
Selenium in this fish is about 10 times more than in meat. And also do not forget that selenium perfectly raises the mood, which is important for a person.
If you constantly include capelin in the menu, providing the body with the necessary amount of natural iodine, then many diseases of the thyroid gland can be safely avoided. And studies show that capelin's saturated fatty acids help reduce blood cholesterol and remove plaque from the walls of blood vessels.
Capelin is advised to be included in the diet in the treatment of diseases of the cardiovascular system, myocardial infarction, hypertension.

Yesterday I saw SUCH capelin, so beautiful and large, and now I haven't bought it.

And I, on the contrary, had a discounted capelin from "Tsini Tizhnya" in Silpo, but it cooked deliciously, the chifir with its tannins and lemon did not let it creep away and it remained intact with smoked taste, and from the selected, vaposche mortality will turn out

excellent, so I buy tomorrow morning, I will have to, and put up a report!

[ROMA]

Tanyusha, here are the recipes and their discussion that helped me navigate the sprat area
1. ROMA

2. Luysia

3. Homemade sprats in a multicooker Liberty from Nadiia

[Vichka]

VichkaI'm already waiting for you with a recipe for apple jam

I’m already waiting for you with the apple jam recipe

[Vichka]

Vichka, I'm already waiting for those tutos with a recipe for apple jam

Manyun, yes, no special recipe
I cut apples, usually into thin slices (last time I cut it wrong)
For 1kg of apples 1/2 sugar. 2 kg of peeled apples are placed in a sibrizka, 4 kg in a kenwood.
In kenwood I turn it on high. I add apples as they sink. Sugar was added gradually.
Somewhere I read that if you put sugar in apples before the end of cooking, then the jam will turn out to be light, I decided to try it, now there are 2 kg of apples in a sybrizka for a high without sugar.

How long do you cook them? And all the time to hi?

How long do you cook them?

Hi, I cook until all the apples fit and a little more, in general, about 6 hours. Then she switched to slow and cooked up to 12 hours total time. But that's not all . Since I need jam for buns, I boil it down in another day or a week, whenever I want
I look at the density. Nothing burns, just wonderful !!!

Yeah, usyo got it, boom try it Thank you dear

Yeah, usyo got it, boom try it Thank you dear

I can do everything for you!

But seriously, cooking jam / jam in a slow jar is just a mistress's dream

I usually close fruit / berry purees, I somehow did not prepare jams (I was not happy with the idea of ​​cooking them). I must try slowly

I usually close fruit / berry purees, I somehow did not prepare jams (I was not happy with the idea of ​​cooking them). I must try slowly

You can't put mashed potatoes in a bun, but jam is great!
Try it, you won't regret it!

You can't put mashed potatoes in a bun, but the jam is great!

Argument

Somewhere I read that if you put sugar in apples before the end of cooking, then the jam will turn out to be light, I decided to try it, now there are 2 kg of apples in a sibrizka for a high without sugar.

Vika, what about the sugar at the end of cooking - did you get a light jam?

I have big knuckles in a slow motion.
Now I barely turned it over. Already falling apart.

And I put the apples in the little one - so far I'm not pounding 2 kg.

Vika, what about the sugar at the end of cooking - did you get a light jam?
[/ quoteLight, lighter and much. I added sugar at the very end, let it boil on high and turned it off.
I'll be at home, I'll show the pictures for comparison.

And I put the apples in the little one - so far I'm not pounding 2 kg.

They shrink, shrink !!!

Yesterday I cooked oatmeal with apple and cinnamon - how delicious it turned out, the porridge is just airy. I took as a basis this recipe, adapting to the slow and naturally from cereals, not flakes.

And yesterday I tormented fresh lamb with potatoes and grilled vegetables.
My husband brought half a young lamb. I did not want to fry or bake, but I did it slowly.
Well this is something, so delicious !!! The lamb melted in my mouth !!!

And today I cooked beef broth !! The whole day was on the car.
My husband also brought meat from a young bull. It was he who went to the farm and chose it himself))
The broth turned out to be awesome, not at all concentrated) otherwise I was afraid that the bouillon cube would come out)

Yesterday I cooked oatmeal with apple and cinnamon - how delicious it turned out, the porridge is just airy. I took as a basis this recipe, adapting to the slow and naturally from cereals, not flakes.

Sveta, and in more detail ?? Is the milk curdled?

I had a slight suspicion that it curled up. But to taste I would not say that curled up. But next time I will put apples and cinnamon after boiling, most likely, so as not to think. The proportions of cereal and liquid are the same as in the recipe. Boil to high and then low until morning.

Well, here I always roll with apples.

Light, this is my favorite porridge, but I didn't think of the usual cereal.
I also curdled milk all the time.

I had a slight suspicion that it curled up. But to taste I would not say that curled up. But next time I will put apples and cinnamon after boiling, most likely, so as not to think. The proportions of cereal and liquid are the same as in the recipe. Boil to high and then low until morning.

I think you need to first slow down the sliced ​​apple, without adding water, grind until tender, and then pour the cereal boiled on the stove with milk into the slow one. And nothing will collapse. I did it according to this principle with pumpkin. And in another way, I always fold.

Who cooked borscht slowly? Share your experience. When to put the beets so that the color does not disappear. Probably have to put boiled. I usually carcass raw

Who cooked borscht slowly?

I even made beetroot caviar once. I don't like the color of beets and the finished dish if I cook it for a long time in a slow cooker. Moreover, you don't put it raw in the borscht, but stew the raw one separately. Then put the finished beets in the slow cooker later so that the color remains exactly the same to which you are used to.

Thank you. But in general, I thought so. But even if I put it in the end, you need to cook for some time slowly. I also think it will lose color. May not bother, but cook in an ordinary saucepan

In 15-20 minutes, the color will not be lost. Just put the beets right off the stove, hot, so that the temperature in the slow cooker does not drop.

May not bother, but cook in an ordinary saucepan

My friend cooks such a delicious borscht in 30-40 minutes (if there is a ready-made broth with meat) that not every housewife will cook such a day.

And in a slow cooker it is worth boiling borscht, otherwise who knows whether you like it or not.

And can you find out how your friend cooks borscht in 40 minutes?

If you are serious, then I am writing:

There is a ready-made broth with meat. Now a friend generously pours vegetable oil into the stewpan, puts it on the fire above average. Cuts the onion, puts it in a saucepan, now carrots into strips and also in a saucepan. Then straws of beets. All this does not have time to blush strongly. Stirs regularly. As soon as the beets soften and stop smelling like raw beets, then put either tomato or tomato sauce (sauce more often), salt, sugar, cover the saucepan with a lid and stew the vegetables. The fire diminishes, but boiling is present. And, also, if the vegetables have nothing to stew in, that is, the mixture is thick, then add broth from the pan.

Put potatoes in the broth itself. While the potatoes are boiling, vegetables are stewed separately in a saucepan.

Meanwhile, cabbage, herbs, garlic are chopped.

When the potatoes are boiled, vegetables are put from the stewpan. As it boils slightly, then cabbage, herbs and then garlic are added. Borscht boiled and turned off. After 5 minutes you can already eat.

This is the only borscht I eat fresh from the stove. It has a very intense, concentrated flavor. Especially I go to my friend's borscht, before I like it.

I want to add that she cooks it in a small saucepan of 2.5 liters somewhere. She prepares all dishes in small portions.And the technology of cooking borscht, for example, has been worked out to the machine. You may not try for salt, sugar, etc. during cooking (the taste changes mainly from the type of tomato sauce). It always turns out very tasty.

This is the only borscht I eat fresh from the stove.

Translate.
And I always eat everything from the stove, then just under the gun

Thank you for such a lengthy answer. I cook like that too. Only first I put the cabbage, and then fry with vegetables. It seems to be so. Including for color preservation. I'll try the other way around

many people like to throw cabbage at the end, I cooked like this all my life. with the advent of the multicooker, I realized that I like boiled cabbage. began to throw cabbage along with all the products :-) tastes changed :-) :-)

Translate.
And I always eat everything from the stove, then just under the gun

Nuuu, we believe that borsch is tastier when infused.

Thank you for such a lengthy answer.

To your health.

Virgin, tell me the proportions for pearl barley, I want to put it at night and so that it is not liquid and not dry. Before that I cooked under supervision, but for a long time, I don't remember at all.