Slow cookers: model selection, features, reviews

Girls, thanks for the advice !!! : rose: I would like to talk about the slow cooker and the fermentation mode and, most importantly, for how many hours ...

Chucky, sun, what are you doing in some mode? In the same place the temperature is higher than needed, even at the "Low" it is not a yogurt maker, cover the fermentation with a lid and leave it for several hours.

I would like to talk about the slow cooker and the fermentation mode and, most importantly, how many hours ...

If you decide to ferment in a slow cooker, then let the milk cool to the desired temperature. Then stir it with sour cream and let it remain in the same saucepan. Wrap it up with something warm and let it stand until morning. The slow cooker's saucepan is thick and keeps the temperature well. Fermented baked milk is not yogurt, you can let it cool down little by little until morning.

Girls, yes, I am already entangled in all these slow, quick, multicore
In general, let's see how it turns out
She turned it off in the morning, it got cold. And now I decided to bake a ryazhenka ... in the end, I threw a jar of bifida and turned it on for an hour. I came from the sled with the children and turned it off. We will test ...

[Tanyusha]

Girls, yes, I am already entangled in all these slow, quick, multicore
In general, let's see how it turns out
She turned it off in the morning, it got cold. And now I decided to sack the fermented baked milk .... in the end, I threw the can of bifida and turned it on for 1 hour. I came from the sled with the children and turned it off. We will test ...

Tanyusha, sorry, I will upset you!
Lactic acid fungi, with which we ferment even yogurt, even fermented baked milk, etc., die at a maximum temperature of 45 *. Therefore, when we make fermented baked milk, we cool the milk temperature to 45 *, then put in the leaven, then wrap it up keeping this temperature, but in no way bring it back to
boiling in AUTO mode.
Perhaps you did so, and I misunderstood you?

Thank you!!! for clarification.
By trial and error, everything is gradually settle down decompose

How do you know when cooking is over? or by eye? Doesn't it turn itself off?

[Tanechka]

Thank you!!! for clarification.
By trial and error, everything is gradually settle down decompose

Tanechka, from what it was possible to get curd. If everything has settled and has risen up with a hat, then immediately filter through cheesecloth, you will get a delicious curd and whey on which you can bake pancakes.
If not, then put it in a separate saucepan, while if the stratification is already going on, then let it settle and then do the above procedure, if not, then let it sour, then again on the smallest fire, so that the stratification finally passes and the protein mass rises up or goes down. Then through cheesecloth.
Good luck.

How do you know when cooking is over? or by eye? Doesn't it turn itself off?

marcy!I determine only by eye, yoghurt is very capricious in making. It seems that I always do the same, I take milk from the same cow, and the production time is different. Time can be 2-4-6 hours.
I usually shake the mass a little, if it grasps in the jelly, transfer the jars to the refrigerator. By the way, do not forget that it will still thicken in the refrigerator.
Delicious yoghurt.

I will have this miracle of technology tomorrow !!!!! Slow Cooker SeaBreeze SB 430 !!!! I'm jubilant !!!

[Tanya,]

I will have this miracle of technology tomorrow !!!!! Slow Cooker SeaBreeze SB 430 !!!! I'm jubilant !!!

Tanya, what? big / small?
Congratulations on the coming happiness!

I will have this miracle of technology tomorrow !!!!! Slow Cooker SeaBreeze SB 430 !!!! I'm jubilant !!!

Congratulations, I've been happy for a month now! Kashka in the morning thanks to the sybrizik! And condensed milk, and meat))))

[Tanya,]

Tanya, what? big / small?
Congratulations on the coming happiness!

small, 3.5 liters !! the price killed me on the spot! for two more days I considered a slow cooker not a necessary thing, and a photo of buckwheat porridge here on the forum turned my worldview :-)

[fronya40]

fronya40, Congratulations. A good thing.
And I began to eat porridge after I bought myself a Sibrizka. And now I tasted the meat in it. I highly recommend it.

Thank you, now the torment of torment begins, what should I cook first? that there are not enough recipes ... or I cannot find. but tomorrow everything will be decided. while I decided to cook buckwheat with mushrooms - the right choice? :-)

Thank you, now the torment of torment begins, what should I cook first? that there are not enough recipes ... or I cannot find. but tomorrow everything will be decided. while I decided to cook buckwheat with mushrooms - the right choice? :-)

Probably correct. For some reason, I don't cook like that together, but I make porridge separately from mushrooms. Although I've been cooking (trying) lately without oil and trying not to fry, I like fried mushrooms and with onions, and cooked ones somehow don't inspire. And if you want meat, then here HERE a recipe that I recently cooked. I liked it very much, try it.

Thank you. unsubscribe the day after tomorrow, tomorrow I will receive, and in the morning I will sentence.

[HERE]

that there are not enough recipes ... or I cannot find.

Tanyusha, very good right choice
And the recipes for the slow are all HERE exactly on 4 pages they fit, for the first time getting used to the new device - I will get enough recipes

Thank you. unsubscribe the day after tomorrow, tomorrow I will receive, and in the morning I will sentence.

Tanyush. but my pumpkin gruel really took roothttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155864.0

Girls! Thank you! I didn’t sleep that night, so I’m waiting, this hasn’t happened to me yet, I want her too much ... today it will be for dinner!

For me, this is an unsurpassed favorite for jellied meat, uzvar (from dried fruits), baked milk and broth from domestic chickens / roosters

oh, lucky people, everything is for the first time ... And I have already organized shelves for my "holy trinity", and they cover all my needs, and deviceogolism demands its own))))

She came to me !!!!! All the same, it's great to have friends on the site - I called yesterday, and here she is standing under the table at work, bragging about everyone, everyone envies me. Beautiful !!!!! just scary, you need to be careful, I don't think that it is like clay, I presented it as enameled, I saw Elby with a ceramic bowl, so it is thin ...

Is it thin, apparently with a ceramic coating? all the same, ours are more environmentally friendly, especially when it comes to such prolonged heating. Don't worry if you don't throw it against the wall nothing will happen. Well, cracks may appear from very sharp temperature fluctuations. I have three of them and hook hands - all are alive for the second year under merciless exploitation

For me, this is an unsurpassed favorite for jellied meat, uzvar (from dried fruits), baked milk and broth from domestic chickens / roosters

And for me, even more to the above on buckwheat and pearl barley porridge, chicken rolls, baked meat and cabbage soup

: She came to me !!!!!

Tanya, firstly, congratulations, and secondly, do not grab the plastic handles when transferring a full or empty one. Better under the bottom-handles her weak point (I have a glued one)

Irus, thanks!
Girls, here I read for stewed cabbage, is it tastier than in a slow cooker? although I probably don’t understand yet, I don’t work, I don’t understand all the happiness?

And for me, even more to the above on buckwheat and pearl barley porridge, chicken rolls

And, sho behind the rolls such, why I don't know yet
Share the recipe, pliz

but now I have an object to read again! I will study Temko!

Irus, thanks!
Girls, here I read for stewed cabbage, is it tastier than in a slow cooker? although I probably don’t understand yet, I don’t work, I don’t understand all the happiness?

Oooh !!!! I made cabbage !!! It is incomparable with a multicooker!

Irus, thanks!
Girls, here I read for stewed cabbage, is it tastier than in a slow cooker?

Oddly enough, but with all my love for kitchen appliances and all kinds of devices, but stewed cabbage, I like most of all in a thick-walled gosper on the stove, and cabbage rolls from not the same, but in the oven

And also, in Dex 60 there is a languor program, is it like a slow cooker? or is it different?

Irus, thanks!
Girls, here I read for stewed cabbage, is it tastier than in a slow cooker? although I probably don’t understand yet, I don’t work, I don’t understand all the happiness?

If you stew sauerkraut is definitely tastier

And, sho behind the rolls such, why I don't know yet
Share the recipe, pliz

Nothing special:
-take bones out of the chicken without damaging the skin (Schumacher has just a wonderful master class on this matter),
- we spread the meat on the table, put a little filling inside that the soul asks for - prunes, fried mushrooms, cheese, herbs, onions, etc.,
-salt, pepper, roll up, tie with threads and in a slow cooker,
I have 6.5 liters in Kenwood, just two fits.

Nothing special:
-

no water or broth? Yes?

and a photo in the trail, so hunting to see it turns out to be a dark chicken, dry? or in broth?

Nothing special:
-take bones out of the chicken without damaging the skin (Schumacher has just a wonderful master class on this matter),
- we spread the meat on the table, put a little filling inside that the soul asks for - prunes, fried mushrooms, cheese, herbs, onions, etc.,
-salt, pepper, roll up, tie with threads and in a slow cooker,
I have 6.5 liters in Kenwood, just two fits.

And I often do these in a slow cooker and a pressure cooker, my imagination with them is not limited! right here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165670.0

And the other day I cooked sea buckthorn jam, or rather Keshik cooked, and I was resting, I will always make jam in it. Class!

And the other day I cooked sea buckthorn jam, or rather Keshik cooked, and I was resting, I will always make jam in it. Class!

Lena, jam? So I didn’t think about it when I made jam in the fall.
I'm lazy! Thanks !!!

no water or broth? Yes?

and a photo in the trail, so hunting to see it turns out to be a dark chicken, dry? or in broth?

It is unnecessary to add water, the chicken itself will give juice, the rolls are rosy and not dry due to the fact that the whole chicken is used and not just the breasts.
And I'm sorry I'm not a fan of photography

And the other day I cooked sea buckthorn jam, or rather Keshik cooked, and I was resting, I will always make jam in it. Class!

And I also make squash caviar for the winter in it. It turns out very well. It is unnecessary to interfere and follow

Lena, jam? So I didn’t think about it when I made jam in the fall.
I'm lazy! Thanks !!!

Yeah, I was too lazy to stand near the stove, that's ..... a kilogram of sea buckthorn, 200 grams of fructose and a bag of candy.

It turns out very well. It is unnecessary to interfere and follow

That's for sure!

I also make jam in Keshik. I like.

Yeah, I was too lazy to stand near the stove, that's ..... a kilogram of sea buckthorn, 200 grams of fructose and a bag of candy.

Yeah ??? And this is a thought!

The year before last I cooked plum jam there

And I am apple

She came to me !!!!!

fronya40 !!! Congratulations!!!

girls, but how to cook porridge ?? I found it written for an hour on high and until morning on heating. What is it like?

I cook porridge on a low

and what is a car?

auto is when it heats up to the maximum and then only maintains the temperature. I personally put porridge on a draw only to keep it warm, but I have a cooker of only 1.5 liters, they heat up very quickly. I would advise to start with a low, but as I managed to notice, you need to adjust specifically to your own, to its temperatures, speed and volume.if you start with porridge at night do not spare the water, make sure the lid is closed and try not to overdo it with milk, otherwise it can fry