Slow cookers: model selection, features, reviews

[Lyalya Toy]

no liquid at all? what kind of meat? Moose?

Yeah .. he. Without water. First, fried on 2 sides, then with onions, in which it was marinated in a slow lye. And on top, there is also foil under the lid, like Lyalya Toy advised. He (the elk) then does not wind up from above.

I'll cut it on a slicer to be sure.

Are you sho ??? It will burst into smoke.

[IRR]

Oh, but it seems to me that there will be little juice from the chicken fillet, if at all. IRR... I do not know. I would still splash some water.

I would also splash 100 grams.

[Dopleta, Irishka]

Are you sho ??? It will burst into smoke.

My will not boil over
Dopleta, Irishka
I'll splash, I'm not sorry

[PILAF]

Lyuba, what are the proportions of cereals, meat and water? And what meat was it that it turned into canned food? I discovered barley, like cereal, for myself only with the purchase of a slow and multi, where it really turns out, like fluff. I especially like it, so-called. PILAF with chicken ventricles / navels

Olya, I can’t say anything about the water for sure, I stood soaked for 4 hours, then poured 1 to 3, tore off the whole breast from the chicken and lightly fried the onion and carrot in a pan, and since it was the second dish in a slow cooker, I ran constantly and once more poured water, My husband could not stand barley on the spirit, but here I even liked it. And I, since I had never cooked it, bought 450g and everything plumped into a slow one and it turned out a tunic in a tunic on Sibrizka 3.5 l. I fed everyone, and took them to my mother and the daughters ran and I regaled them from a strange saucepan. The elder even decided to buy myself.

Irr I have a special gratitude, in my decision to buy a slow-cooker her words about buckwheat played a decisive role (I quote)
- try it somehow for longer - 5-6 hours - that's something! Wow! Wow! Wow! There is more of her, she is fluffy, and her taste, of course, is buckwheat, but another buckwheat Yum-yum. In general, then, at least eat it without oil ... Here ... probably just like that, in a Russian stove

[Rusya!]

Rusya! let's hysteria together. Who else has oak potatoes? who else saves on it? Swift!

IRRchick, I'm mulberry, albeit belatedly. I hold my fists for you and "hysteria". "Let it work out! Let it work out! Let it work out!" I myself would like to make potatoes at DVA, but I don't want to, the infection. If you succeed, then. And now I got used to making potatoes in Delphi, it turns out well. The last time I made stomachs at Moscow Department of Internal Affairs, and potatoes at MV. Lafa! The pots are plowing, and I'm bastard.

and what are the proportions of cereals, meat and water?

For myself, I am guided by the amount of water that I would need when cooking this cereal in a multicooker, reduced by about a quarter, especially if the meat is not dry (not chicken breast). And then, if cooking does not take place at night, who is stopping you from adding some water? Of course, this is not desirable and when you get comfortable it will not be necessary, but now, it is better to underfill than to pour water.
PS. If you refill, make sure not to get cold water on the hot ceramics, so that the saucepan does not crack.

[on timer]

Congratulate me, I bought a Sibrizka 3.5 liters. I thought for a long time whether I needed it or not, but the price of 200 UAH convinced me that I had to take it, I wouldn’t like it.
Liked! Cooked milk oatmeal from cereals on timer son for breakfast - gorgeous! Set the timer to turn on at 4:30 and turn off at 7:00, High mode. At 7:30, the son (8 years old) stirred it himself, put the butter and ate, and I didn't even get up. The beauty! It worked right the first time.
Today a piece of beef has been rendered with salt and pepper and onion rings for a high, I don't know how many hours.Super! The husband said that it tasted better than in a slow cooker.
The only thing I don't like is the smell, or the grease burns out on the heating element, or the plastic is not quite ... It seems that the smell is not strong, but I am very sensitive to smells ...

[P. Pendurina]

P. Pendurina, congratulations on your purchase, but don't worry about the smells, they will quickly go away, I also have a syringa, in my opinion, the second time only when I turned on a little smell and that's it

[P. Pendurina]

Congratulate me, I bought a Sibrizka 3.5 liters.

P. Pendurina, congratulations! Let the food be delicious.
The smell will go away - let the slow cooker work a little.

[P. Pendurina]

P. Pendurina, Congratulations! Let the hostess please! I love mine very much. I like everything about her, except the potatoes.
And I don't even remember the smell. The first one or two times it seemed, but it smelled not critical, otherwise I would have remembered.

Who else has oak potatoes?

I like everything about her, except the potatoes.

Girls, when I read that potatoes don't come out in a slow cooker, I just can't believe that this happens. I believe only because our girls write it here. What does it depend on? A?

Potatoes with meat, like the Soviet roast well, just so stewed, soft, crumbly turns out. Baked in foil is also very tasty. And the other is also delicious.

I have slow cookers from different companies, and they turn out the same.

I got very tasty potatoes) I made with meat.
I also didn’t believe that it wasn’t tasty and tried to cook it. I really liked it)

I also really liked the potatoes. So delicious and completely different than in a cartoon and a pressure cooker. And I am also surprised .. although the taste and color of all markers are different.
I can't eat oatmeal porridge. I cook it all the time for breakfast. She overshadowed the taste of all porridge.

Yes, you see different potatoes, my chicken almost started to turn into jellied meat, and the potatoes were all somehow hard, like a shank

Yes, you see potatoes are different

I try to buy certain varieties of potatoes, crumbly, starchy, which are quick to cook and tasty.

girls the variety of potatoes is different, I love fried potatoes very much .. so I was looking for a special variety that is elastic when frying .. it is not tasty to cook it .. for a long time and it is still not very mashed .. but there is a variety ... so in mashed potatoes .. and the richness is good .. there seems to be starch-related.

At one time I took a variety of cards called desiree .. it is very tasty in frying .. and it has a taste, now I can’t find it, it starts to get sick after a couple of years .. and it grows smaller .. people from whom I took have stopped growing.

In my DVA, I cook mainly at the LOU. I use HI very rarely, because it is replaced by the "Quenching" mode in the MV: the temperature is the same, but .... after all, the MV is different for everyone and the modes are also different. There is a MV, where the extinguishing is quite strong, not at all as gentle as I have in Perfezza. So on LOU I have a potato OAK. I tried it several times already. I thought maybe I was doing something wrong. And I took different potatoes. But in the MV for stewing (almost the same as the HAY in the DVA) I make potatoes, carcass. It turns out delicious. Therefore, let's clarify who makes potatoes in what mode and in what DVA. I can't do it on LOU mode in Sibrizka. Does anyone in her at LOU manage to cook delicious potatoes?

I did it well in Sibrizka)

I made according to Tanyulia's recipe meat with potatoes in a sybrizka 3 hours high and 2 hours low. I have MV Tesla il something like this. And even sparing extinguishing in a multi will not replace the modes in MdV. They are different for the weekend meal.

I can't eat oatmeal porridge. I cook it all the time for breakfast. She overshadowed the taste of all porridge.

Light, please write in detail how you prepare it. What cereal do you take, proportions of milk and cereal, time and regime. I just saw that you seemed to be trying to cook it in the Redberg pressure cooker. Is it tastier in the slow?
I cook oatmeal in a cartoon from large hard Selyanochka flakes. I would like to try your porridge too.

And I made potatoes on a car

I cooked only milk buckwheat in Redbere, and I tried oatmeal in Panas - it’s not that, it’s not tasty. And in a slow cooker I cook 1 mst of cereals (oatmeal with grain, like pearl barley, only the grain turns yellow and thinner) and 3.5 mst of milk in half, a little salt and sugar. I put minutes for 30-1 hours on high and then on low for 7 hours or more, as it happens. I usually cook at night, so that by morning it will be warm.

I cooked only milk buckwheat in Redbere, and I tried oatmeal in Panas - it’s not that, it’s not tasty. And in a slow cooker I cook 1 mst of cereals (oatmeal with grain, like pearl barley, only the grain turns yellow and thinner) and 3.5 mst of half milk, a little salt and sugar. I put minutes for 30-1 hours on high and then on low for 7 hours or more, whatever happens. I usually cook at night, so that by morning it will be warm.

Thank you, Sveta! We need to look at such cereal, I didn't pay attention to it. I will find and cook. I also love oatmeal.

And in a slow cooker I cook 1 mst of cereals (oatmeal with grain, like pearl barley, only the grain turns yellow and thinner) and 3.5 mst of half milk, a little salt and sugar. I put minutes for 30-1 hours on high and then on low for 7 hours or more, whatever happens. I usually cook at night, so that by morning it will be warm.

Svetlana, thank you,: flowers: what reminded me of such cereal. I haven't cooked it for a long time, I'll go put it on now, otherwise it was lying around with me

I also went to try potatoes from Magnet. 3 onions, 1 kg of chicken stomachs, about the same amount of potatoes (cut in Boch, with a fries grater), salt, spices. At first, I kept it for an hour or an hour and a half on HI, before going to bed I translated it to Medium and only checked it in the morning. The pot gurgled merrily, broth appeared. The potatoes seemed to cook well, especially the one in the liquid. But the top one looked undercooked-dried. The stomachs, of course, became very tender, but I would send this particular potato to the cartoon for Stew for 2 hours. By the way, I have it in Panas-18 in chicken soup for 1 hour Stewing has not been cooked, I added another hour - I digested the chicken and rice, but the potatoes have not acquired the expected friability.

Girls, tell me, please, does it turn out that MVD also comes with a timer?
I bought a simple Russel Hobbs - it only has three modes: high, low and keep warm. I will try to fit the timer into an outlet. At first, there was also some smell, but it quickly passed.
I tried milk porridge at night - I liked it, only because of the small amount initially, by the morning it slightly dried on one side.
I tormented my ventricles with vegetables - it's cool, only the vegetables needed to be larger.
For some reason the cabbage did not work out - some kind of "lively" came out.

I also went to try potatoes from Magnet. The potatoes were cooked fine, especially the one in the liquid. But the top one looked undercooked-dried. The stomachs, of course, became very tender, but I would send this particular potato to the cartoon for Stewing for 2 hours.

I did it well in Sibrizka)

Q.E.D!

But I didn’t do anything as delicious chicken stomachs as in DVA. And I like the porridge in it the most! So "All sorts of pots are important, all sorts of pots are needed!"

[SWIFTA]

SWIFTA, I am perplexed about the potatoes: they were in boiling broth, that is, at +100 degrees, but they were not cooked as expected! Although last times (apparently from a different garden) in the soup was cool
Marinastomprobably happen. But this saucepan is a leisurely young lady, and if I don't put it on at night, then I don't have the patience to wait for food from it. And by morning everything is usually just ready!

girls, be careful with unshelled cereals, especially with oatmeal and wheat, I have already unsubscribed here with links - they have a lot of phytic acid that blocks the absorption of calcium, and there are still some troubles. The issue is easily solved - all cereals (except millet, buckwheat and rice), as well as legumes, must be soaked for a day before cooking.I understand that it is possible to boil stones in slow dishes without soaking, but oatmeal not processed to neutralize phytic acid (and this, by the way, and flakes too) are not recommended to be eaten more often than once a week (and not at all to be given to children and people of age)

[Venetian]

Venetian - and I remember your long-standing post on this topic, now I always soak oatmeal and barley for a long time
Thanks again for the helpful information!

oh, and I always soaked. And today it was already too late, but I had to hold it a little for a high, so I didn't soak it, I'll go to low and switch bainki

[Venetian]

Venetian - and I remember your long-standing post on this topic, now I always soak oatmeal and barley for a long time
Thanks again for the helpful information!

yeah, and I))) and stopped buying flakes altogether. I did not solve the issue of crushed cereals for myself - they probably already "died", which means that the germination process does not start and soaking will not help ...

oh, and I always soaked. And today it was already too late, but I had to hold it a little for a high, so I didn't soak it, I'll go to low and switch bainki

Yes, I myself often forget. But for this case, there are buckwheat, millet and rice)))

oatmeal not processed to neutralize phytic acid (and this, by the way, and flakes too) doctors do not recommend eating more than once a week (and not at all to children and people of age)

I didn't quite understand something about the flakes. They seem to be going through an extrusion process. Or does it not affect the solution of the problem?

Let's clarify who makes potatoes in what mode and in what DVA.

I do So ... Even if I cook on low, the first hour is always high. This applies to all dishes, including if I cook porridge on a heating plate - the first hour is always high.

I didn't quite understand something about the flakes. They seem to be going through an extrusion process. Or does it not affect the solution of the problem?

not, does not decide. The essence of the problem is that grain does not exist to feed us, but to germinate. For this, it is covered with a shell that makes it difficult to digest, phytic (or fetic?) Acid, in fact, is needed for this. When we soak the grain, we "deceive" it - it begins to prepare for germination, phytic acid is neutralized and other substances are activated (very useful, but we will kill them during cooking, of course). And extrusion is like "baking" the grain, it does not solve anything about this acid and makes it impossible to start the process of its neutralization, the "baked" grain will not germinate anymore ... Therefore, cereals and cereals are not such a healthy food, maybe it and nothing in terms of losing weight - the calorie content is lower, there is a lot of fiber - but we do not need a "load" in the form of a calcium deficiency, especially since a properly cooked whole grain porridge has all the same advantages without the indicated disadvantage.

Mozhno zdes 'posmotret'

🔗

To tell you the truth, I have seen mention of extrusion neutralizing the action of phytic acid. But the seller talked about this in a promotional article on the product that has passed yakstruzheniya, so I prefer to trust what everyone is talking about and what has been practiced for centuries - soaking. Moreover, with a slow cooker this is not a problem at all))

The potatoes were cooked fine, especially the one in the liquid. But the top one looked undercooked-dried.

Masha, when I slowly stew potatoes, I always put a little butter on the bottom and the topmost layer, even if I cook with pork. It does not allow the potatoes to dry on top until the liquid is released from the meat or vegetables, and it "dubs". The oil slowly melts and soaks the potatoes, and then the broth does its job. I read it somewhere in the internet. True, crumbly potatoes always come out. And at the beginning, I almost don't put salt, I add salt in the middle of the process and at the end. It also dries potatoes.

I made according to Tanyulia's recipe meat with potatoes in a sybrizka 3 hours high and 2 hours low.

I did it today too. So much liquid came out! Really with two tomatoes? They are, however, store-bought, watery, and they gave excess acid. But potatoes tired boiled great and meat too. Tanyula took her thanks.

[Lyuba 1955]

Lyuba 1955, Qween, Thank you! The smells really fade away, I hardly notice it anymore. It was important to me that it was not the bowl that smelled, but the details that did not come in contact with the food were no longer so important.

[Venetian]

Venetian - and I remember your long-standing post on this topic, now I always soak oatmeal and barley for a long time
Thanks again for the helpful information!

Hello everyone

thanks for this information

tell me, soak only 24 hours, no less?

and boil in the same water or in new?

Hello everyone

thanks for this information

tell me, soak only 24 hours, no less?

and boil in the same water or in new?

I think that not less than a day, but now, in winter, when there is little light, it is probably better even more, otherwise the grain will not have enough time to "turn on", which means the whole process will lose its meaning ... I drain the water and wash the grain, the water "turns sour ", I prefer to rinse.

[Venetian]

Venetian, Thank you

and I bought rolled oat groats, it looks like flakes,

Rolled oat groats are made from oats grown in Ukraine.

Ingredients: rolled oat groats. No additives or preservatives.
Expiration date: 6 months.
Net weight: 500 g.
GOST 3034-75
Packing: standing polypropylene bag
Wholesale
packing: polypropylene bag 6 kg (12 pcs. x 0.5 kg).



Produced from whole oat groats of the highest grade. According to the technological process, before crushing, oat groats are subjected to a short-term hydrothermal treatment, which consists in the action of moisture and heat on the groats in the form of saturated steam under pressure. As a result of this effect, the consumer advantages of cereals are improved - taste and nutritional properties, appearance, the digestibility and nutritional value of the product increases, and the cooking time of cereals is reduced to 15-20 minutes.

when cooked, very tasty, only you need to cook for a long time, not 20 minutes
I'm really going to buy a sybrizka for breakfast cereals

Oh, what ... It's not that you can't find this, for any cereal that is not rice you run over ... And with a slow one it's not a problem to lie for a long time))) And for cereals I really recommend it very much, I have a round one and a half liters of an unknown breed for these goals, I'm happy as a boa constrictor that my child eats porridge in the morning in front of the garden ... And then the local breakfast is 2 cookies. And what is especially charming is that in an hour I manage to raise-collect-feed myself and the baby, since I don't need to steam over a pot of porridge, I don't even need to warm it up, it is just ready by morning, just apply ... and here on a few days ago, I got lost, I forgot to cover the lid, we got up in the morning - but there is no porridge ... Oh, how upset we were ...)))

we got up in the morning - but there is no porridge .... Oh, how upset we are ...)))

Yes, it happens to me too, however,

Virgin, came for help. In my saucepan there is an automatic mode with the following algorithm: after 24-25 minutes from the start of the program, the temperature reaches 99.5-99.7 ° C, a sound signal sounds, then the temperature rises to 100 ° C, and the heating turns off, at the end of the mode the temperature 98.5 ° C, the program lasts only 40 minutes, called 燙 仔 饭 (if I was not mistaken in the hieroglyphs). What can it be for?

Hello everyone

thanks for this information

tell me, soak only 24 hours, no less?

and boil in the same water or in new?

I do not soak oatmeal (whole cereal) at all. In the evening I put 1: 4 water, salt, bring to a boil on hay, transfer to heating - in the morning the porridge is ready. I dilute it to taste with milk, I don't add sugar - I don't like it. The result is a soft grain that you can chew.

I do not soak oatmeal (whole cereal) at all. <...> The result is a soft grain that you can chew.

Soaking is not about making the grain soft, but about making it healthy.

Anh, thanks, for the recipe,
in the cartoon she, oatmeal,
I'm running away, but there is no sybrizka yet

Soaking is not about making the grain soft, but about making it healthy.

I read the previous posts about calcium from cereals - well, eat cottage cheese, the effect is even better. Maybe for vegetarians this is especially important, but for us - milk, cottage cheese, etc. will provide us with calcium.

Masha, when I slowly carve potatoes, I always put a little butter on the bottom and the topmost layer

My grandmother always made beef and potatoes like that, but I eat a slice, well, two maximum and I can't anymore - it turns out very fatty, albeit delicious

The smells really fade away, I hardly notice it anymore.

Now about the smell and its reasons (in one multicooker, just a plastic tie from the wires adjoined the heating element and smelled). I discovered one of the reasons today, see:
A piece of a protective film, such as inside the seam, I took out three pieces of film


Who cares, MVD insides:

Metal bottom, metal walls, ground wire screwed from the handle



A thermal sensor (most likely a bimetallic plate inside) and two heating coils. Something tells me that together they give the High mode, and separately - Low and Medium. I did not understand further.