Slow cooker recipe book (discussions, tips, problems)

And I got used to making peas and lentils on LOU, in 7-8 hours everything is boiled into smoke, you can't tear it off the pan! I ate so deliciously only in Poland, and now at home I can taste taku!

Duc yes, but my health is not enough, now I put everything on "maintenance"!

yes, in Italian. Yes, everything is visible there, well, except that it is not visible that she dilutes the tomato paste with broth before adding it. but it is strange to me that this is tomato paste and not tomatoes in their own juice.

I looked, I understood everything. Tell me, a real bolognese should be as gray as hers, not red?
And yet, what do you think, if you do it in MV, you can only slightly fry the meat, or like hers - specifically, and then combine everything in MV - a cauldron + wine, tomatoes, spices?
As for sour cream, I will say that it tastes better with them, I did this in a cauldron always in winter, and in summer it is normal without them.

I looked, I understood everything. Tell me, a real bolognese should be as gray as hers, not red?
And yet, what do you think, if you do it in MV, you can only slightly fry the meat, or like hers - specifically, and then combine everything in MV - a cauldron + wine, tomatoes, spices?
As for sour cream, I will say that it tastes better with them, I did this in a cauldron always in winter, and in summer it is normal without them.

mine is always red, but I thump a can of tomatoes. and in your recipe they are generally 2. And she has a spoonful of pasta, and here's the result

I fried lightly for the stove. The purpose of frying in this case, as I understand it, is to "break" the minced meat so that it is not lumps. And I fry it until this moment. And to "solder", like large pieces of meat, minced meat still does not learn.

mine is always red, but I thump a can of tomatoes. and in your recipe they are generally 2. And she has a spoonful of pasta, and here's the result

I fried lightly for the stove. The purpose of frying in this case, as I understand it, is to "break" the minced meat so that it is not lumps. And I fry it until this moment. And to "solder", like large pieces of meat, minced meat still does not learn.

Yes, I also do not regret the tomato. As for the meat, do you think that it will catch a lump in MV? I just here somehow made chicken porridge, without frying, I threw it into the MV. In short, we must try this and that.

Yes, I also do not regret the tomato. As for the meat, do you think that it will catch a lump in MV? I just here somehow made chicken porridge without frying and threw it into the MV. In short, we must try this and that.

and indeed, it is quite possible that it will "crumble". There is fat in the minced meat (which I use), it will heat up and separate everything by itself. And my one-time experience confirms this, although I fried the minced meat, it came out quite crumbly.

And there is also this pancetta, fat will be melted out of it .. I made pea and lentil soup in MV, I did not fry anything, the fat was gone, the meat from the veins remained, it turned out deliciously. Eh, on my balcony (though glazed, but not insulated) a can of tomato in the juice remained, probably frozen.

And there is also this pancetta, fat will be melted out of it .. I made pea and lentil soup in MV, I did not fry anything, the fat was gone, the meat from the veins remained, it turned out deliciously. Eh, on my balcony (though glazed, but not insulated) a can of tomato in the juice remained, probably frozen.

and I don’t put panshetta. Although if you use "pure beef" mince - I think it's worth it. Do you have it there, minced meat without fat? Or are you his own?
although, perhaps, replacing beef fat with panshetta is not bad - pork is healthier. And where is the topic about healthy cuisine at Moscow House of Arms!

and she also appreciated how smoked meats melt in DVA ... Can you really buy tomatoes from you? When I made my own lasagne in Russia, I bought it without any problems. It’s true in Moscow, but I didn’t find it in the village where mine live

No, it's easy to buy tomatoes - whatever you want, it's just a pity, delicious hohlyatsky on the balcony.
Basically I twist the minced meat myself, I am capricious and with a violent imagination, I have a good meat grinder, I will put what I want in the minced meat. I know a couple of shops where they don't make a fool, their minced meat is good, but I don't use the "official" one often. I rarely buy meat products in supermarkets.

Hello everyone! But I spent my guest-friend, and we tried spaghetti bolognese with her. Well, what can I tell you about Sakhalin ... I got my "minute of glory". / So modestly ... /
According to "my" recipe, so that the meat in the pan is not a lump, first mix it well with finely chopped carrots / in a mixer / and raw onions, then bring it to a white state in a pan, but do not fry. Then they add red dry wine, evaporate it (this happens quickly /), at this stage I threw it into the MDV, filled it with milk and left it to stew on low for 4 hours. It seems to me that it is the presence of milk and long cooking that make the meat so tender. It is good, of course, to put fresh tomatoes, but in February greenhouse ones, tasteless from the store .... no, better, Italian mashed from a tetrapak .... I put the tomato near the end, it is already ready in the package. Yes, the milk curdled, but this does not affect the taste, I believe. Sprinkled with freshly grated Parmesan on top ... hmm! And with the same wine, but already in the glass - good!
🔗
What I changed in the recipe was that I did not put butter, lard in the pan and did not add broth to the minced meat. In my opinion, this is already too good, I still try to use as little fat as possible. And why broth, if minced meat is already meat?

wait a second, I'm writing it down! I have questions - is potato boiling for two hours for a high? and second, beets do not lose color, how is this achieved? Is there already acid in the workpiece or what?

Yes, mine boiled well, by the end it even started to boil slightly. This, probably, also depends on the type of potato, we divide it into three varieties and indicate on the labels: boiled - for mashed potatoes, half-boiled for soups and not boiled - for salads. I had a "soup".
In the summer, I had a bit too much tomato / from the dacha /, the surplus somehow had to be prepared, so I fried them with onions and freezed or added chopped beets, stewed a little more and rolled them into small jars - for soup at once. Tomatoes are quite sour vegetables, it seems to me that I did not put vinegar there, nothing, everything is well preserved.

clear ... that is, the acid was already in them ... I'm wondering how to throw in the already cooked (you can't buy another one here) beets ... soak it in vinegar ...

oh, girls, my peas are not being cooked, even if you crack it ... it looks like I "hardened" it by throwing it into a heated MDV with still hot overcooking ... In short, ladies, peas - only in a cold pot!

What for? You just cut the boiled one small and throw it in at the end, it will not have time to lose color.

I'm afraid he'll have time ... in DVA it cools down slowly ...

No, wait, if you have borscht with tomato, where will she go? I do not think. Try it.

No, wait, if you have borscht with tomato, where will she go? I do not think. Try it.

in a normal situation, the acid of the borsch itself is not enough. I'll try, but I don't really hope

[the red color of the tomato and the raspberry of the beet are very close, they mutually penetrate, but the beets are not lodged for a long time.]

By the way, do you want another little secret? I also love sour borscht, and for this, at the end I put such a dressing in powder for salads / half of the powder is enough /. They are different, maybe you have, there is citric acid and dill, well, and also all different, but without a flavor enhancer. And because of the color I wrote about the tomato - the red color of the tomato and the raspberry of the beet are very close, they mutually penetrate, but the beets are not lodged for a long time.

no, I don't like sour, but red, just the acid retains its color. And I just don't really respect sour.

Venetian, if you throw your boiled beets at the end, nothing will happen to her. I cook like that in a saucepan when there is no time to stew raw beets. You can mix it with tomato for insurance. For sour, I also throw in pickled tomatoes or sauerkraut juice.
What is a lemonka from Russia?

but something didn't work out for me ... Either I want too red, or something ...

yes citric acid in crystals)))

Listen, maybe their beets are not like that? After all, here too it happens that once at a time it does not have to, especially if imported.
And, finally, you correctly wrote Claire that you need to add sour so that the beetroot juice will start

Listen, maybe their beets are not like that? After all, here too it happens that once at a time it is not necessary, especially if it is imported.
And, finally, you correctly wrote Claire that you need to add sour so that the beetroot juice will start

it's already boiled, what juice ... but it's kind of dark ...
1 liter? wow ... I haven't seen less than one and a half) cook porridge in it!

it's already boiled, what juice ... but it's kind of dark ...
1 liter? wow ... I haven't seen less than one and a half) cook porridge in it!

And what do I get the color from? At the end I throw in boiled beets grated on a grater and a spoonful of tomato or tomatoes to it. Borscht usually turns out to be already burgundy, but sweetish if you don't add sour. In such borsch, I usually do not stew anything, I put everything raw except for beets.
So I plan to cook porridge in it.

[Girls]

Girls Last night, I suddenly decided that I just need to cook compote for today's pancakes. I decided and did! I put dried apples, frozen black currants in a saucepan, poured hot water and incl. at LOU at 21-00, and in the morning at 7-00 off. When I went to turn it off, the water was quietly boiling around the edges. Haven't tried it yet, but the smell ...

[Girls]

Girls Last night, I suddenly decided that I just need to cook compote for today's pancakes. I decided and did! I put dried apples, frozen black currants in a saucepan, poured hot water and incl. at LOU at 21-00, and in the morning at 7-00 off. When I went to turn it off, the water was quietly boiling around the edges. Haven't tried it yet, but the smell ...

Lyalya Lenochka! Thank you for reminding me of dried apples. Today I will cook compote

[Lenochka]

Lenochka to health. I barely waited for him to get cold. It turned out very tasty, the taste reminded me of how it was given in kindergarten, until now for me that taste of compote was a dream. On the stove, I just didn't get it. Now I know that I can cook one myself.

Did anyone else boil unpeeled oatmeal? Today I kept it at LOU for 7 hours, it turned brown, but it didn’t boil too much - the shells of grains are still “al dente”. This suits me perfectly, my husband is dragging along, but I wonder - can she, in principle, be boiled down?

Did anyone else boil unpeeled oatmeal? Today I kept it at LOU for 7 hours, it turned brown, but it didn’t boil too much - the shells of grains are still “al dente”. This suits me perfectly, my husband is dragging along, but I wonder - can she, in principle, be boiled down?

Greetings from the freezing Baltic coast! : girl_cray1: I'll tell you why, that the system is here in my opinion, that pearl barley has. Do you want porridge or cream - take a blender in your hands

no, pearl barley is just boiled, if you compare. but this mucus gives but the shells remain very tangible. We must try to soak it for a long time.

Greetings from the freezing Baltic coast! : girl_cray1: I'll tell you why, that the system is here in my opinion, that pearl barley has. Do you want porridge or cream - take a blender in your hands

by the way, about the blender! Has anyone tried to joke with a submersible blender right in the pot? Will the glaze crack or not?

and do not freeze there ... we are not better - we are confidently moving to below zero ... I think we will.

We must try to soak it for a long time.

Pts.correct thought! I once cooked such oatmeal and it was boiled, but the night was wet before that.

no, pearl barley is just boiled, if you compare. but this mucus gives but the shells remain very tangible. We must try to soak it for a long time.

Today I plan to deliver such oatmeal. I will pour cold water with milk. Let's see what I get

by the way, about the blender! Has anyone tried to joke with a submersible blender right in the pot? Will the glaze crack or not?

and do not freeze there ... we are not better - we are confidently moving to below zero ... I think we will.

So you take it easy there with a blender, then shuru! And I took it out with a slotted spoon and then put it back.
Do not freeze, for today -18 and the wind, tin.

Today I plan to deliver such oatmeal. I will pour cold water with milk. Let's see what I get

I did so. my advice to you - soak first. I did it twice and think that it is necessary to soak, she is very "hardy", but we do not respect al dente ..

but! breakfast is perfect for this weather! I'm taking kids along the embankment to the garden, and she warms me from the inside))))

[Girls]

Girls Last night, I suddenly decided that I just need to cook compote for today's pancakes. I decided and did! I put dried apples, frozen black currants in a saucepan, poured hot water and incl. at LOU at 21-00, and in the morning at 7-00 off. When I went to turn it off, the water was quietly boiling around the edges. Haven't tried it yet, but the smell ...

And I cooked the compote. .. I have dried apples, raisins, prunes and rose hips, well, and a little sugar ... And, I also rubbed the ginger there, but you can't hear it, probably night on low is too much for him.
Oh, we also have an oak tree, lest my roses freeze in the garden ...

I did so. my advice to you - soak first. I did it twice and think that it is necessary to soak, she is very "hardy", but we do not respect al dente ..

but! breakfast is perfect for this weather! I'm taking kids along the embankment to the garden, and she warms me from the inside))))

Okay, I'll soak it, then the result is postponed for a day. Al dente oatmeal my guts won't soundlessly take it. Then today I’m going to kick it at night, in this cold there is only that, I’m finishing up the last bacon of the hohlyatskiy ... Day before yesterday at the society. I went to work, so while I was running to a stop and from a stop, I thought that my nose, like Pinocchio's, would be wooden, and then finally it would break.
Claire, close your roses before it's too late. I have garden roses on the balcony, I brought them into the apartment.

well, definitely not dry. I don’t know, I didn’t soak it overnight.

just now soaked in MV I have something like Mexican chili soup tonight
Here's something else that I dug in the section recipes for kitchen appliances (multicooker) Whole oatmeal porridge with onions Admin (Tatiana) cooked, did not soak for 1.5 hours on stewing

[Roma]

AAAA !!!! again forgot to buy dried fruit for compote!

So much for AAAA !!!! Summer together with Roma it was necessary to dry in an electric dryer
And the compote turned out to be a fairy tale! In addition to apples, I also have a pear, a dried plum, and a frozen cherry

just now soaked in MV I have something like Mexican chili soup tonight
Here's another thing I dug in the section recipes for kitchen appliances (multicooker) Whole oatmeal porridge with onions Admin (Tatiana) cooked, did not soak for 1.5 hours on stewing

maybe she needs a higher temperature? What happened then?

just now soaked in MV I have something like Mexican chili soup tonight

By the way, I have a recipe for some chili in a brochure to an Englishwoman, but we are not indifferent to Mexican cuisine

maybe she needs a higher temperature? What happened then?

Nothing else, my porridge is resting. Today I am at work until lunchtime, in the evening I will put on low. I turned out a noble soup, I just got a little boy with beans, I cooked it twice

... I turned out a noble soup, I just got a little boy with beans, I cooked it twice

but I have not a single quinoa in any way I will not adapt to the entom timer, I thought I turned it on, but turned it off ... in general, in the morning, due to the lack of smell, I realized that my quinoa was soaked))))

I feel for you. I still can't get to the store where these timers are sold (the funny thing is that it's 5 minutes from my work by car). What were you going to do out of this quinoa? And then I only cooked from it on the stove like a swimmer, useful, infection.

Yes, nothing special, I wanted it as a side dish ... precisely because horror is so useful ... Well, nothing, I don’t wash it like that ...

And today Marusya and I sculpted a pickle for half a day. The family took the sample, put it 5 +
It turned out very tasty.
They gave an order for borscht with beans.

Halloween slow cookers, and yesterday I stewed chicken - so yummy, two hours later for a high, the meat is so soft that it began to move away from the bones. If there was a village chicken, then there would be no such softness in two hours of cooking. I cooked according to this recipe - the gravy was so tasty and the meat also gave juice, though it was not rosy and fried like Mellisa's, but it was worth it.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158764.0.html

I want a Mexican Chili Soup recipe.

and we, too, are kitsu, but on the bars ... Ah, dzhevochki, what a brilliant casserole, and even for lazy women! I kept the current longer than in the local recipe, much longer, but there was no complete "collapse" ... I have long had a suspicion that they got something wrong with the modes, but it can't be that two at once? And then all it seems to me that LOU is stronger than Haya fries.
But! the chicken turned out to be amazingly tasty and juicy, and all the fat at the bottom, as it is, will die of such health)))

Hello and from me to the whole honest company! I don’t know where to start, we have frost in the morning -22 with the wind, the pitchfork is complete! So, if something goes wrong, forgive the frostbitten
First, I'll tell you about the porridge. I had it soaked for almost a day, then I added milk there, and salted it on LOU for 9 hours. It turned out not like al dente, but not porridge either. Type of pearl barley grains. You can invite a blender to help, I'll think about it.
And Gaby asked about the soup there. Your crying, dear in Kaliningrad, is heard. What to say? I'll write it as it is, and you, smart girls, correct it as you know.
First, I boiled dark red beans, cooked them specially with water, I didn't pour them out. The meat I had was beef, I bought the freshest pulp in the store, cut it thinly into small slices, threw it into a cartoon for baking (it could have been better in a frying pan). She got a little fried there. With a grater I rubbed carrots, celery into strips, finely chopped the onions. I combined this goodness with meat, it got a little tired. I took a multi-colored Bulgarian pepper, cut it into strips. In general, I put all of the above in MV to the beans, added chopped tomatoes in juice from a jar, chili, garlic, caraway seeds, spices, olives and on VOC for 5 hours. I did it at night, so in the morning I had a soup.
You can eat it with cheese, you can also cook some smoked brisket there or add smoked sausages. In short, the fantasy is limitless.
I ask the real Mexicans not to beat or scold me, I blinded this soup out of what was with a Russian accent, please.