Slow cookers: model selection, features, reviews

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

And the recipe, ktati, Stafin, thanks to her.

porridge is ready in the morning. 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.

And sometimes I also add a grated apple to the porridge before eating - it's also delicious. Although I eat this porridge every morning, the basis is the same - but the taste is different. I have enough of 1mst for 4-5 days to eat it, if the mush does not help.

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.

Phytic acid binds not only calcium, but also magnesium, zinc, phosphorus, iron, and further down the list of trace elements ... So cottage cheese alone will not be enough. For myself personally (I do not impose my position on anyone - everyone lives as he considers acceptable for himself), I realized that it is much more effective for the body to keep what it has in it than to try to replenish what it has lost.

Phytic acid binds not only calcium, but also magnesium, zinc, phosphorus, iron, and further down the list of trace elements ... So cottage cheese alone will not be enough. For myself personally (I do not impose my position on anyone - everyone lives as he considers acceptable for himself), I realized that it is much more effective for the body to keep what it has in it than to try to replenish what it has lost.

I will not argue

I will not argue

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.

no, this is not about calcium from cereals, this is about calcium from everything, including their own, they say, bones. I will clarify this just in case, of course, it's up to you to decide.

[Venetian]

no, this is not about calcium from cereals, this is about calcium from everything, including from their own, they say, bones.

Venetian, thank you for noticing this (I did not pay attention) Yes, phytic acid extracts trace elements from the body... The meaning of phytic acid in grain is that it extracts trace elements from the soil for germinating grain, the more phytates (phytic acid salts), the more powerful the growth of cereals, nuts, legumes. In the same way, in the body, phytic acid draws on microelements (only here nothing will germinate), it begins to do this already in the stomach, extracting trace elements, including from other food (in an acidic environment, phytates more intensively form stable compounds with proteins, in alkaline - with minerals). Germination completely neutralizes phytic acid, prolonged soaking reduces its content.

By the way, about the flakes ... phytic acid is found mainly in the shell of the grain, if the flakes are made from the core of the grain, then they contain small amounts of phytin. Bran, whole grains, legumes, and nuts are saturated with phytic acid.

About whole grain flour and / or bran bread ... The leaven reduces the activity of phytic acid due to the content of phytase (an enzyme that destroys phytic acid).

Everything, I shut up, and I have already said a lot, and even off topic

- Salt is a white poison. Bread is a black poison.
- And I would have poisoned myself with bread right now (C).

Don't be silent!
But what about those who bake bread with yeast? I've read all this and was stunned - it turns out, in general, you need to stop using flour and bran?

No, why? They (bran and whole grains, whole grain flour) are very useful, you just need to neutralize phytin with sourdough. And if you want bread or buns with yeast, then eat them no more than once a week. Or use grain flour without shells (there is less phytin), although their benefits are already questionable.

But I and my family do not eat bread from sun flour. If only in baked goods (pies, pizza). Everything is upside down! I ask around about Garnets.

We don't eat either. I only bake rye bread and only sourdough. And for baking on soda I use first grade flour.

[Life is harmful, people die from it!]

Life is harmful, people die from it!

Everything is upside down!

I'm not talking about the benefits of sun flour, just the opposite. It was about neutralizing phytic acid in very healthy whole grain flour and bran. Unfortunately, yeast does not neutralize it.

Measure is important in everything - you should not rush from one extreme to another.

Everything, now I will definitely shut up

I'm not talking about the benefits of sun flour, just the opposite. It was about neutralizing phytic acid in very healthy whole grain flour and bran. Unfortunately, yeast does not neutralize it.

Measure is important in everything - you should not rush from one extreme to another.

Everything, now I will definitely shut up

But leaven is the same yeast, only wild.

But leaven is the same yeast, only wild.

Well, yes, almost so ... only in the leaven there are also lactic acid bacteria and they are the whole point
I very much apologize for having taken away from the topic so much with my conversations. The topic is still about choosing slow cookers and reviews about them ...

Coming back

Virgo, is this what you think the program (or algorithm) of the slow cooker should be? Bring to a boil, and then simmer, or vice versa: simmer, and then bring to a boil?

Virgo, is this what you think the program (or algorithm) of the slow cooker should be? Bring to a boil, and then simmer, or vice versa: simmer, and then bring to a boil?

I believe that it is more correct to have a high temperature first, and then a lower one. Well, it's like in a stove - in it, basically, it is cooked at a decreasing temperature.

[HERE]

Here HERE Admin leads temperature slow cooking modes

[HERE]

Here HERE Admin leads temperature slow cooking modes

Olya, congratulations!
So, it turns out that High is about 100 degrees, Low is 80-90, heating is 60?

When I tried to make the sous-vide technology, my temperature was 65C when heated.

When I tried to make the sous-vide technology, my temperature was 65C when heated.

Light, for novice tankers in more detail.

Marin, you don’t need this, it’s to cook food in vacuum bags at low temperatures. I tried chicken breast - then I didn't know where to put it, I disposed of it in pizza. I did pork tenderloin - like boiled pork in a cartoon, but without dancing with bags and water. Look for the sake of interest the topic or type in the search engine sous-vide.

I tried chicken breast - then I didn't know where to put it, I disposed of it in pizza.

sho, it turned out so rubber

sho, it turned out so rubber

It would be more correct to say - NO, like juicy and soft .. but no.

Panyatna, and you bought a real sous-vid, or mowed the current for it

I did it slowly, I also lacked a sous-vide, a trough with a thermometer. I have those troughs like a fool of candy wrappers and one thermometer. Su-vid is a technology, and how to implement it with our trough-parks is only a matter of technology.

Now, virgins, you really don't know what else to invent. Have fun.

Now, virgins, you really don't know what else to invent. Have fun.

And suddenly something interesting and past, so I tried to know. Moreover, it is easy to implement, what not to try. I just ordered a grill-gas frying pan for myself, with one comfort on the gas panel - the second one broke, now I also have to buy a new gas panel, if I have to go to the yard - I can fry hotz fish on it, I don't know how to cook it.

The fisherman fries the fish himself.I only wash the stove after him.

And here everything remains in the frying pan, although mine is not a fisherman, he fries the fish well, but then the wall, the hood and the stove.

On fig, I will not go to read about it, and then, suddenly, I also want to. My fisherman will beat me to her.

She is lax. Now, if slow - then PPC.

It would be more correct to say - NO, like juicy and soft .. but no.

And added some spices? Or soaked in marinade? And all one no?
So far, I have never tried it, with our quality of meat, especially chicken - at low temperatures it is very bad

And added some spices? Or soaked in marinade? And all one no?
So far, I have never tried it, with our quality of meat, especially chicken - at low temperatures it is very bad

And spices, and soaked - but the taste of grass is grass, only soft grass. Moreover, the chicken that remained was gorgeous, baked in AF - like a homemade one.

In business, but they wrote - so yummy, so yummy ...

In business, but they wrote - so yummy, so yummy ...

This is really tasty meat. I like to marinate meat in advance in brine, with spices.
I cooked both breast and pork carb and turkey - this is how to cook

In business, but they wrote - so yummy, so yummy ...
To be honest, we don't eat purchased meats in a vacuum, it is the structure of the meat that does not pinch.

This may be my personal opinion, I still taste better hoar after grilling. Or like nuggets in AF. I made a sous vide, as I eat mainly chicken and taste it in different types and varieties.

In business, but they wrote - so yummy, so yummy ...
To be honest, we don't eat purchased meats in a vacuum, it is the structure of the meat that does not pinch.

fuh, 3 pages and without me read it.
But on the other hand, about fitnift or whatever it was clever about it, listen, it’s for me ... it’s what is in the bags that bothers vacuum, they don’t decompose at all for 1000 years oilcloth it is. And so at least they say all the muck will come out of the broth from the mnyas with which they stuffed it, no?
although it is a question that living is harmful
: secret: horror, all the grains that grow and take calcium from us, thu thu, it's better not to think about it.

It would be more correct to say - NO, like juicy and soft .. but no.

Light my breast is 60 degrees very tasty !!!
You did something wrong.

And spices, and soaked - but the taste of grass is grass, only soft grass. Moreover, the chicken that remained was gorgeous, baked in AF - like a homemade one.

I don't soak anything and I don't put any spices, I just salt it and that's it !!! And the gorgeous breast comes out !!
I eat children by both cheeks !!

Chicken sausage rolls with dried apricots and sage "sous-vide" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=242737.0



Pork loin ham in its own sous-vide juice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188706.0



The "sous-vide" and "cook-chill" technology meets the international HACCP sanitary and hygienic safety requirements (much more stringent and functional than the traditional domestic SanPiNs), including microbiological food safety.

Just if you wish, you can ask how and where to cook

And also, isn't it delicious !! Everything according to Su-Vid technology
Chicken breast

Carbonade
Generally gorgeous

: wow: sous-vid? Who is this, why don't I know ??? Do I need it or not? !!!

And about first low or high - I somehow subtracted in the instructions to my Englishwoman that if you can't stand it, then God be with you, bet on high, but tady like do not expect that you will have such tenderness if not low. And after that, I don’t bother switching the switch, I put it on the lowest possible (because some particularly resistant types of potatoes may not have enough temperature). But protein products do not need many degrees, I usually set them to low immediately (although in the same instructions it was advised to preheat the slow lye, but I think this is because the products were fried there before laying, it can burst if cold. And, of course, I am so calm because the safety of the products is not Russian ... Although milk is pasteurized at 60 degrees, can you wash the meat too? Microbes - they are also alive, if the meat is cooked, then in theory they should, no?

And about flour, yes, wherever you go - there is a wedge everywhere, the premium grade has a high glycemic index, coarse grinding has phytic acid ... In principle, wheat flour can be replaced in baked goods where non-natural yeast is replaced - I use buckwheat, rice, rye, millet ... where I do not try to use spelled without it - but I don’t know if it helps, I only know that her gluten is low ... But what if the problem of phytic acid is solved with a natural leaven, even if flour was fermented and not grain? but actually, girls, how much Italians eat wheat flour for so long should have died out either from osteoporosis or diabetes, but they live ... In general, I think so sometimes bread can be poisoned)))

Here is the topic
Su-Vid

Light my breast is 60 degrees very tasty !!!
You did something wrong.

Mash, all markers are different in taste and color.

[HERE]

I believe that it is more correct to have a high temperature first, and then a lower one. Well, it's like in an oven - in it, basically, they cook at a decreasing temperature.

Thanks for the answer. I'm also inclined to think so, focusing on oven cooking.

Here HERE Admin leads temperature slow cooking modes

Thanks for the link

So, it turns out that High is about 100 degrees, Low is 80-90, heating is 60?

And this depends on which slow cooker. They are all different
On average, I think it is. Although Rominovy ​​Morphy has only one mode at 100 ° C for 6 hours out of seven possible. What a slow one here And there are a lot of such single-mode "slows" at 100 ° C in the Chinese open spaces

I am now examining my saucepan for temperature conditions. So she, too, basically everything at 96-100 ° C. Heating only at 80-90 ° C. It's good that at least there is heating

:

I am now examining my saucepan for temperature conditions. So she, too, basically everything at 96-100 ° C. Heating only at 80-90 ° C. It's good that at least there is heating

Mannochka, what is your slow cooker?

[kolenko]

That's it, virgins, and I'm with Sibrizka now. She made a winding and difficult path, but thanks to Lenochka-Kolenochka, I have one less Wishlist.

Lenusik, kolenko , this is for you!

Congratulations ! Where do you start?

[kolenko]

That's it, virgins, and I'm with Sibrizka now. She made a winding and difficult path, but thanks to Lenochka-Kolenochka, I have one less Wishlist.

Lenusik, kolenko , this is for you!

Congratulations! She's awesome !!!