Slow cookers: model selection, features, reviews

[solomin_ka]

solomin_ka, in my Rassl, baked milk turns out tastier if you pour 2 liters, 3 liters are less melted and saturated 1 liter I have not tried

[selena]

baked milk in my Russle turns out tastier if you pour 2 liters

selena, thanks for the clarification, next time I will be 2 liters and pour, today I also wanted to, there were 2 liters of fresh, not pasteurized - everything curled up when boiling. Then I took a liter of pasteurized. And something has already passed five hours, but I cannot understand whether it is ready or not. Tomila 4 hours on a high - the foam is very light and light, in the photo of baked milk posted here - it doesn't look like it. After 4 hours, I opened the lid, tried it))) - the taste of baked milk, but there is no pronounced foam, I closed it and put it on low for another hour

While I was writing my previous message, a gorgeous foam formed, exactly like in all photos! Well, the "first pancake" is finally baked.
Uff, how glad I am, how glad I am!

[solomin_ka]

solomin_ka, the milk baked in this way is stored for a very long time in the refrigerator, for a week for sure.

Yes, yes, I read here about a week of storage - it's great. I wanted to put melted yogurt, but next time, with more)
And the milk has evaporated so well, 2 cups in total from a liter, and you don't need to put it in the refrigerator)

how does it boil? this is a slow cooker

Well, not as boiling as in a saucepan, of course.
On high, my boil is noticeable, but on low it barely sways.

[solomin_ka]

solomin_ka, Tanya! Congratulations! let it please!
My lid also taps sometimes when I cook on high. translate to Low and everything will be sa va.

[Mirabel]

Mirabel Thank you Vikul! I am very happy about this pot, it’s a pity that I didn’t know about the slow cooker before. Well, nothing, now we'll catch up) (I put millet porridge for the night, compiled from recipes from here) How else to successfully compile red borscht))

that I didn't know about the slow cooker before

It's all right! so many, if not all, who came to this forum and stayed here forever.
And the list of Wishlist, in my opinion, will not be shorter, NEVER!

[Lerele]

Lerele, Lerelechka! Today I finally cooked a ram according to your recipe! Wah !!!! Awful, just donerpilichia turned out delicious!
Thank you very much!
But my saucepan is very nimble, in 4 hours it turned the meat into too soft, I will cook a little less next time.
Now the next step is the Masha-Masinen reset.
And to all the question, And how to cook stuffed cabbage rolls in our favorite? namely the sauce .. prepare the frying sauce separately?

better separately

I received my first slow cooker three hours ago (Russell Hobs for 3.5 liters) and immediately put the milk on. So the lid bounces a little and knocks (due to water condensation on the sides), is this normal? The temperature is not lost from this? Position

Girls, who have an electrolux, have disadvantages or not, I'm looking closely. I cannot define 4 liters or 6.5. Kenwood or Electrolux!

And so with me. I will not say that it rattles directly, but it is audible.

Why doesn't anything boil in my cache? I put the milk (2l), 4 hours have already passed, it is not boiling, the brown rim has appeared, the milk itself is still white

I would like to describe my personal experience, can anyone add, supplement, or express a different point of view:
I now have a 3.5 liter RUSSEL HOBS slow cooker.I chose it deliberately, focusing on the "Parenka" slow cooker and recipes for it, compiled by Pokhlebkin. In addition, this model has clear instructions on how and what to cook in it. The first slow cooker came to me about 8 years ago, not new and without instructions.
Then I began to translate recipes from the Internet, after 5 years I ordered myself a book about slowcooker and slowly made the following conclusions.
As I understand it, the slowcooker boom came in the 70s in the United States, when many women started working and industry came to their aid. You had to buy a machine, buy a cookbook, go to the nearest supermarket and buy a can of such and such a soup, a can of such and such canned vegetables, a can of such and such a brand of sauce, industrial vinegar, and ketchup, frozen meat.
Cut this meat in such and such a way, pour this and that industrially cooked and safe, press the button and by the evening have a dish as close as possible to home cooking. (These are my personal conclusions, I may be wrong)
Therefore, when I tried to just throw it on (not from cans) and put it on for the whole day, or overnight, it turned out tasteless and an ugly gray color in vegetables, and something remained uncooked. In short, the unit that almost every overseas family had for some reason did not cause me delight ..
Then when the book "The new slowcooker" arrived, I read about how to better handle food before putting it in the slowcooker bowl, how to blanch green vegetables so they don't fade, how to cut and soften hard root vegetables. that the beans need to be boiled for 10 minutes, then drain the water and add to the slowcooker, otherwise they are poisonous (this is already from my instructions), that the meat needs to be fried until golden brown, that the sauce added to the bowl should already be concentrated and tasty. And then things went smoothly. That is, I understood that there must be some basic knowledge about how to handle this unit, about which I know little. Maybe someone knows and will tell you.

Oksana, she wrote everything correctly, vegetables are cooked at a temperature of 100 * and meat is enough 65-70 degrees in a slow meat, usually less than 100 *, and most importantly vegetables should not be cooked for a long time (vitamins are destroyed), in short, I have adapted to cook certain dishes in it. I really like Russell, he cooks well on a two, and languishes on a one

I have adapted to cook certain dishes in it

Absolutely right. It is impossible to cook absolutely everything in a slow dish.

Absolutely right. It is impossible to cook absolutely everything in a slow dish.

A consonant. I also cook certain dishes. Stuffed peppers, cabbage rolls, lamb, duck are delicious.

I also really liked the stuffed cabbage rolls, in tagine the truth is also very tasty.
And in general, I would be glad to cook in my cache, but I don't know what

the truth is also very tasty in tagine.

How long do you cook cabbage rolls in tagine?

How long do you cook cabbage rolls in tagine?

I cooked in the electric, probably about 3 hours, maybe more at medium temperature.
I wore it to work, they said that they had never eaten such delicious cabbage rolls before ...

Clear. Need to try. I have a regular one, with a cast iron frying pan

Lyudmila, that is, you first pre-process the products, and then put out the appliance. I'm trying to find out about technology.
And then all the time I am tempted to "shred raw, abandon and forget", and then .... to throw away the spoiled products, which is to step on the same rake

Tajin is a thing !!!! In it, even scrambled eggs acquire a magical taste! (Sorry, that's not the topic)

[Oksana]

Oksana, you mean slow? I fold the peppers and cabbage rolls raw and pour the sauce cooked in a pan. I put the lamb raw, put a lot of raw onions on the bottom, sprinkle with seasonings. I usually do not pour water, it is stewed in its juice. I put the duck raw, coated with something, and then put it under the grill for a crust

Hurray, so not everything is possible - you need to fry, soar to soften, but you can pick up dishes so that not from cans and without special preliminary processing.
Here I am looking for such dishes for household needs. Lyudmila, THANKS!

Here, girls, if you often cook slowly, at least in the subject they show and tell HOW and what?
I was here in the summer, out of a wild lack of time and energy, I cooked in my cache (it’s huge, of course for my family and my kitchen), I just threw in the food and went to bed, sometimes badly defrosted.

I am not from lack, cartoon saves me from lack.
A slow cooker for me is not to eat, but to FEEL in the autumn-winter period, in my house, by candlelight and looking at the snowflakes outside the window. For me it is a symbol of a home, protected, unhurried, unhurried life, especially in anticipation of Christmas.

We also have a section with recipes.

Yeah, right here

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=456.0

I eat, I use it, but it is not always possible to understand whether the dish turns out to be tastier than in the oven, or in a slow cooker, or is it just a forced measure to unload the working day.

A consonant. I also cook certain dishes. Stuffed peppers, cabbage rolls, lamb, duck are delicious.

Luda, how are you doing a duck?

I cooked a duck today. Small duck 1700. Written duck, probably young. Firm Yasnye Zori. Clean little white. Cooking for 3.5 hours on a high. Then I put it in the oven under the grill. Literally in 5 minutes, it gilded. Well, say. Dump the head. Well, very tasty. In the first photo - in a saucepan, in the second - after the oven
https://Mcooker-enn.tomathouse.com/ga...erpics/34434/IMG_0128.JPG
https://Mcooker-enn.tomathouse.com/ga...erpics/34434/IMG_0129.JPG
I quoted my post

And the seasonings there and the like, in whole or what? Photos did not open

And mine opens. I love duck with prunes and apples. I put it inside. True, now the prunes are not the same, without a smoky smell. I coat it with paprika on top, as if for color.

Wow yyyy,: nyam: really dump head
And I’m a bastard, last year, for the new year, I didn’t think of putting a duck in a slow jar, I cooked it in the oven ...

Yeah, Ir, it turns out so soft and delicious. And the oven is clean

[Ludmila]

Ludmila, thanks a lot, I will definitely try!

Luda, is it so easy to smear and dry it?

You can drip some oil, put apples on the bottom in slices or foil balls

[kirch]

kirch, what a lovely duck !!
I already have a duck in the freezer for Weinacht. I will also do it slowly

mustache, I will do!

I, too, like the duck more in the slow lure than in the oven.
Recently I made duck legs in the oven, then a week later in about a slow one. well, that's tastier and everything worked out here

Cooking for 3.5 hours on a high.

And I probably, during this time, my kesha will not be prepared, as it cooks for a very long time.

but I ran into a problem and I can't figure out what's wrong.
I regularly and methodically hunt with meat, which I cook in one piece in a slow cooker.
First, I changed devices: I got rid of ATLANTA, when the stench pulled out of the stewed chicken during the cut,
then from the big CERWOOD, and the electrolux. Then I realized that the matter was not in the device, but I don’t understand what yet.
The stewed shanks of lamb and beef became disgustingly greasy, albeit soft.
Then drowsiness, chills, severe headache, nausea and special effects
The last time we trawled together with the dog that ate the knuckle behind me. In its raw form, he and the cat both ate from the same piece and everything is norial.
When I make from immediately fried minced meat, or finely chop the meat, boil for 5 minutes, drain the water, rinse and then cook there is no such thing. Meat from ASHAN,
Maybe someone also ran into this and solved this problem.
I now use my slowcooker more like a saucepan and use the low mode only after driving properly on the high

[Oksana]

Braised lamb and beef shanks were getting nasty greasy

Here's how .. Soon it will not be possible to buy anything in supermarkets, everything pumped up, brought from nowhere, as stored. For more than 20 years of using slow cookers, I haven’t come across such a thing, mmm. I think it's the meat that's to blame

The last time we trawled together with the dog that ate the knuckle behind me. In its raw form, he and the cat both ate from the same piece, and everything was normal.

But here it is a little incomprehensible - if a domestic cat, that is, a well-fed cat that eats regularly, ate meat, it means at least it is not spoiled, the dog does not get poisoned from slightly spoiled meat, they can not eat that without harm, but so that it is cooked ... possible oh, something is wrong with the seasonings. It is also not known what is there in the bags, especially those with all sorts of flavor enhancers.Oksana, if raw meat does not smell, then cooked something even more

For me, this "PHENOMENON" can be said to be a mystery to myself.
I guess the point is that the meat that I take as a pair is frozen. In defrosted meat, it seems that any byaka multiplies much faster, but for now the unit and with a large piece will get the required 70-80 degrees inside the piece, that's the result. Plus, I read somewhere that the meat is processed before freezing with some kind of gas so that it does not decompose, maybe this is also true. The dog has a strong allergy to beef, we are both saved by the turkey (and the cat is with us)
In short, I am now very fond of the monastery recipes, because monks cannot eat meat at all.

For the idea with a duck-SEPARATE BIG THANKS!
You can get a homemade duck here

Girls, cook duck for health. This is our favorite dish for the new year. True, before the duck could be bought only before the new year, and therefore they were looking forward to the holiday. It's a little different now. Throughout the year, you can buy not only duck, but all kinds of duck parts. Life has come