Slow cooker recipe book (discussions, tips, problems)

Here, I am reporting a record. Yesterday at 11 pm we put whole oatmeal porridge in the baby to cook. At first I soaked it in the morning, then I started to grease the baby's bottom with oil, threw it after I poured the milk. The level turned out to be 3 centimeters below the edge. In short, for about 30 minutes it stood on HAY, then switched to heating and forgot. Turned off at 12 noon! I slept in black. But, I'll tell you the porridge came out - no need for a blender. Milk was stopped specifically. I used to shave, that it dangles, because I poured it into the water where the cereal had been soaked for a long time. At the bottom it slightly stuck, but I fixed it with a spoon. Delicious porridge came out.

and in a slow cooker jam is not cooked?

[Sens,]

and in a slow cooker jam is not cooked?

Sens,have not tried
Assumptions: Either it will cook perfectly, or it will turn sour in the process.
My jellied meat spoiled once. I put the legs, head, knuckle (a full saucepan of all meat varieties) right out of the freezer, poured cold water, turned on HI. For about 5 hours everything stood, it could not boil, then, when the meat was cooked, it had a bad taste (with a smell).
Now I know that you need to defrost such a volume of meat first, or at least pour boiling water over it, but the dog ate the jellied meat with great pleasure.
MistletoeI'm still walking around this e-bay where you bought your Slow Cookies. I just can't ask a question: are there they, designed for our voltage of 220v, or an adapter will be needed, which is undesirable.

Girls who cooked jam in the slow cooker?
Does it make sense to do it? I hate to cook it on the stove, it always burns with me, and then all the taste of this jam disappears, you cannot get rid of the smell of burning.
So I'm thinking: load into the Panasonic MV, but there is only 3.5 liters, and now there are apricots, and this is for buckets.

[Lyi]

Lyi, I think it makes sense to make jam, completely tamping the bowl to the very top, mixed with sugar (if necessary _) and not closing the lids at all. Because with the lid closed, I got a lot of liquid from the plums, I then cooked it on the stove with apples and got a good thick apple-plum jam.
At the very beginning of slow brewing, I found here a recipe for how to cook apple jam, but I do not know if this is a separate topic

[Lyi]

Lyi, I think it makes sense to make jam, completely tamping the bowl to the very top, mixed with sugar (if necessary _) and not closing the lids at all. Because with the lid closed, I got a lot of liquid from the plums, I then cooked it on the stove with apples and got a good thick apple-plum jam.
At the very beginning of slow brewing, I found here a recipe for how to cook apple jam, but I do not know if this is a separate topic

rusja , thanks a lot, I will try, I will write the result later.
Omella, thank you very much for your answer. Sorry, for some reason the notification did not come, and I did not see a timely response.

The girls, as promised, made jam in the slow cooker.
Reported here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=173739.0
I'm happy like an elephant, no worries, hassles and other troubles.
As usual, I put everything in my favorite slow cooker, and then took out the ready-made jam.

It appears that I brought it to my Kenwood dacha. I washed it, for he was gathering dust under the table. And cooked the jam THIS. Now my hands are itching, so I liked it so much!

And today I was a kazyayka !!! Currant jam was boiled on the stove, butter was melted in Kenwood, and in a half-rung I put jam from crushed apricots. 500g. apricots + 300g. sugar + 1 \ 3h. l. vanillin. I fell asleep with sugar for 3 hours, then 3 hours for low. The output was one jar of 500g. Almost without my participation.


How I love all my casseroles !!! Now I'm going to make apricot in Kenwood. I liked it very much !!!

[Little one!]

And today I was a kazyayka !!! : -

hey, kazyayka! : girl_love: take 3 thousand +.

Little one! and I listened, did you cook with the lid open?

[IRR]

Yeah, IRR, with open !!

hello from our general store!))) I FINALLY UNDERSTOOD THAT! After all, I even wanted to come here with a question - why is everyone trying to talk about "tender and juicy meat" in a slow cooker, but I get great dryness from any super piece ... But it turned out that neither water nor broth was needed! I smacked the same piece of "veal for roast" as usual, they are sold in such a net, crumbled onions, celery stalk, and carrots - but it's purely for volume ... salt-pepper-rosemary - and NO LIQUID ... Finally I learned what GENTLE meat is!

Girls, is it really a matter of not pouring liquid or is it also about not overdoing it?

Otherwise, I’m just like with old cocks - I thought that the longer his mutilation, the softer, but this time, for technical reasons, I did it for a relatively short time and sooooo juicy

Girls, is it really a matter of not pouring liquid or is it also about not overdoing it?

Otherwise, I’m just like with old cocks - I thought that the longer his mutilation, the softer, but this time, for technical reasons, I did it for a relatively short time and sooooo juicy

I'm also interested, so I'm thinking about a slow cooker ...

I always cook meat without liquid. By the time of 4.5 liters. about 6 hours.

Girls, is it really a matter of not pouring liquid or is it also about not overdoing it?

As known, the human body meat is 90% water / liquid

This is the kind of meat you get in a pressure cooker, cooked without a drop of water! Moreover, there were about 150 ml in the glass. the meat liquid that I collected from the bowl after cooking the meat. Somewhere I have already shown this glass.



In this way, I cook homemade stew.
I put different varieties and types of meat in a slow cooker, put different spices, salt and put it on for about 5-6 hours.
As a result, the meat is completely covered with its own juice / broth, then I put it in jars of 500 grams and in the freezer for storage

[Admin]

Adminwhat an interesting option!
Can't preserve such meat?
In the sense of rolling up under the lid?
Or is there still additional processing needed?

At the forum, I met options and discussions of canned meat conservation, but I did not do that. Try typing "stew" in the search, you may find options

Well, I thought so! century of life, century of study, and you will die as a fool ... Maybe we can share some other secrets, comrades?)) squid and others like them no one cooked in MDVeshka?

Well, I thought so! century of life, century of study, and you will die as a fool ... Maybe we can share some other secrets, comrades?)) squid and others like them no one cooked in MDVeshka?

And nafigosy torture these animals there?

And nafigosy torture these animals there?

nipanimishtynya)))
squids, cuttlefish and octopuses make up an essential part of our menu))) and they are delicate things - squids, for example - the longer you cook, the tougher they become, but they are not raw materials either. the same garbage with cuttlefish and octopuses ... so I think ... cuttlefish were stewed the other day, with rice ... rice, as usual, is a mess, but the cuttlefish came out very soft ... with an octopus it was worse, apparently undercooked. .. in general, I feel, I'm alone with these bastards toil

nipanimishtynya)))
squids, cuttlefish and octopuses make up an essential part of our menu))) and they are delicate things - squids, for example - the longer you cook, the tougher they become, but they are not raw materials either. the same garbage with cuttlefish and octopuses ... so I think ... cuttlefish were stewed the other day, with rice ... rice, as usual, is a mess, but the cuttlefish came out very soft ... with an octopus it was worse, apparently undercooked. .. in general, I feel, I'm alone with these bastards toil

What do I understand? In my time, too, weaving cockroaches started up. More experienced comrades did not support me. Yes, and I, spreading my brain, came to the same. I make rice in a slow cooker, and run the reptiles there, if necessary.

And I was honored to cook a little apricot jam in Keshenka! Song! Without laying hands!

Irish, write how please.

Irish, write how please.

Why write something? And there is nothing to write ...
I bought apricots. I washed it. Scattered on a towel. Have dried up. I cut them on one side, put them in the MV, poured sugar, put them on the LOU for the night and that's it. In the morning, with the lid open, for another 2 hours for insurance, I also got tired at the LOU and poured it into the banks.

you understand, there was a recipe with an oven, I was so, uh ... I didn't really want to, so I asked, what does it mean to cut on one side? I probably took out the bones. 1 to 2 ratio of sugar.

you know, there was a recipe with an oven, I was so, uh ... not really wanting, so I asked, what does it mean to cut on one side? I probably took out the bones. 1 to 2 ratio of sugar.

For the oven and for taking out the bones, I have neither the time nor the desire. I cut it - just ran it along the side with a knife. Sugar 1: 1, and then I think a lot.

Girls, in my little slow cooker, for the first time, milk porridge from 0.5 liters of milk and two tablespoons of cereal burned on one side. In the morning I loaded cereals and milk and put it off the heat, after a high one. And turned on the low mode after the high. After 5 hours, the porridge was heavily burnt in a very thick layer on one side. It was burnt so that the coating cracked in this place.

So be careful with a low mode and small portions of food in slow cookers. Now I can imagine what kind of inconvenience girls feel who have no heating in slow cookers.

Anya! In the slow white - cobweb glaze - a common thing. All owners of light MDVs write about this. The owners of the blacks complain that pots become lighter over time, whiten, stripes, etc. It's another matter that almost all of us have black pots. Besides you, white and fluffy don't remember who has - remembered - someone with kenwood. It’s me, so you don’t worry, but yes, I agree on the modes and proportions. In general, the more modes, the better. Don't you have a car?

shl. and probably 5 hours for such a quantity is too much

Girls, in my little slow cooker, for the first time, milk porridge from 0.5 liters of milk and two tablespoons of cereal burned on one side. In the morning I loaded cereals and milk and put it off the heat, after a high one. And turned on the low mode after the high. After 5 hours, the porridge was heavily burnt in a very thick layer on one side. It was burnt so that the coating cracked in this place.

So you need to be careful with a low mode and small portions of food in slow cookers. Now I can imagine what kind of inconvenience girls feel who do not have heating in slow cookers.

Yes, it is with the baby. I already understood this feature in my own way and I make porridge on heating. First I turn on the high one, after about 20 minutes I put it on heating. And the hole in the lid is caulked.

Anya! In the slow white - cobweb glaze - a common thing. All owners of light MDVs write about this. The owners of the blacks complain that pots become lighter over time, whiten, stripes, etc. It's another matter that almost all of us have black pots. Besides you, white and fluffy don't remember who has - remembered - someone with kenwood. It’s me, so you don’t worry, but yes, I agree on the modes and proportions.In general, the more modes, the better. Don't you have a car?
shl. and probably 5 hours for such a quantity is too much

I have a white bowl like a "spider web" no

I have a white bowl like a "spider web" no

do you drive her hard? every single day? if you cook for an hour, it happens. I will not say that for everyone, but I read it at the Mirimanov forum. They are all there, like the undermined cook a lot in it.

And more about the babies. Everything is prepared in them much faster than in 3.5 (compared) and even more so in 6.5. someone wrote that the brew boils almost in 6 hours.

do you drive her hard? every single day? if you cook for an hour, it happens. I will not say that for everyone, but I read it at the Mirimanov forum. They are all there, like the undermined cook a lot in it.

And more about the babies. Everything is prepared in them much faster than in 3.5 (compared) and even more so in 6.5. someone wrote that the brew boils almost in 6 hours.

No, of course, I cook compote, heat milk, vegetables. Well, several times a month.

well, the mesh is not critical at such low temperatures. even on the contrary - a certain charm - a ball with a biography

Anya! In the slow white - cobweb glaze - a common thing. All owners of light MDVs write about this. The owners of the blacks complain that pots become lighter over time, whiten, stripes, etc. It's another matter that almost all of us have black pots. Besides you, white and fluffy don't remember who has - remembered - someone with kenwood. It’s me, so you don’t worry, but yes, I agree on the modes and proportions. In general, the more modes, the better. Don't you have a car?

shl. and probably 5 hours for such a quantity is too much

Ira, my black one has long had a cobweb, but the white one has just turned out exactly in the place where it burned. None of my slow cookers have a car. Of course, 5 hours is too much, but I accidentally turned on the low, but I always cook on heating. Cook on heating for at least a hundred years, and does not even stick.

After standing in the box for a week, my baby earned.

The first course was on demand (chicken breast was needed in any version)
so it was decided to cook chicken in onions



A lot of broth remained from the breast, since a side dish was also needed, without hesitation, put potatoes in there, for three hours. Next time, I'll cook a pea soup in this broth.


Well, how can you go without sweets? Baked an apricot pie

The last statue from the multicooker

The last statue from the multicooker

Why from a multicooker? from the SLOW COOKER! there is a photo, where the pie is still in the bowl.

[Vikulya]

Vikulya-Bravo!!!!

Why from a multicooker? from the SLOW COOKER!

Yes, it was me yesterday, it also slightly overwhelmed and how does it taste, how much pexy? And, so short, we need more flour

Vikusya, you killed me outright with her beauty! write the recipes, what did you put there!

Vikusya, recipes in the studio! people are waiting!

especially the recipe for the slow pie is interesting. And by time and modes in pt.

Girls, THANKS everyone !!!
About the pie

how does it taste, how much pexy? And, so short, we need more flour

Short, because the portion is small, and he doesn't need to be tall.
I baked for five hours, then on high, then on low, then again on high. In general, if you need to leave, then you can put it low and not worry.
I bake this pie in an aerogrill, in the season apricot or in winter apricots from compote.
Recipe: 50g Hercules; 80g flour; 100-120 sugar, 1/3 tsp nutmeg; 1 / 2h l. cinnamon, 1/2 tsp. l. baking powder - mix everything and add 100 g of butter / softened margarine (I take it in bursts), everything is mixed until smooth. Put the apricots on the bottom, spread the dough on top with a spoon.

The whole night the carp swam in a saucepan, 13 hours worked, I'll show you later.

My daughter gave me a slow cooker for the New Year. Now I make baked milk. I tried to put herculean porridge overnight. All liked it.Made a chicken but my eaters didn't really appreciate it. I want to try it in sauce. In a slow cooker, such a chicken turns out to be very tasty.

Girls, I'm with you. Take me into your ranks.

[Vikus]

Girls, THANKS everyone !!!
About the pie
Short, because the portion is small, and he doesn't need to be tall.
I baked for five hours, now on a high, then on a low, then again on a high. In general, if you need to leave, you can put it low and not worry.
I bake this pie in an aerogrill, in the apricot season or in the winter apricots from compote.
Recipe: 50g Hercules; 80g flour; 100-120 sugar, 1/3 tsp nutmeg; 1 / 2h l. cinnamon, 1/2 tsp. l. baking powder - mix everything and add 100 g of butter / softened margarine (I take it in bursts), everything is mixed until smooth. Put the apricots on the bottom, spread the dough on top with a spoon.

The whole night the carp was swimming in a saucepan, it turned out 13 hours, I'll show you later.

Vikus, the recipe will get lost in the depths of the topic. It would be made separate dark.

Girls, I'm with you. Take me into your ranks.

Olga, congratulations - she's our slow

[Vikus]

Vikus, the recipe will get lost in the depths of the topic. It would be made separate dark.

Ol, I somehow hesitate especially to upload recipes, there are so many of them that my head is spinning. Sometimes I am surprised when I see another bowl of soup, because a bit of something has changed in it, or a pie where the yeast dough has been replaced with a ready-made puff pastry, or just the filling. Yes, and bake in a slow cooker, I don't think that many will itch, everyone has enough baking devices. But if necessary, then I am always welcome.

[Ol,]

Ol, I somehow hesitate especially to upload recipes, there are so many of them that my head is spinning. Sometimes I am surprised when I see another bowl of soup, because a bit of something has changed in it, or a pie where the yeast dough has been replaced with a ready-made puff pastry, or just the filling. Yes, and bake in a slow cooker, I don't think that many will itch, everyone has enough baking devices. But if necessary, then I am always welcome.

Vikus, I agree 100%. But ....... suddenly someone wants to do in Mwarka ?! And there is a recipe.

[Vikus]

Vikus, I agree 100%. But ....... suddenly someone wants to do in Mwarka ?! And there is a recipe.

I am always with the people!

I baked it slowly, in my opinion Toko Admin, so VIKA is a RECIPE TO THE STUDIO !!!!