Slow cookers: model selection, features, reviews

And yesterday I had such a dinner: chicken breast with vegetables in cream. 2 hours "Hi = 2" and 4 hours "Low = 1". Very tasty and aromatic! There was no liquid because I actually made it with a creamy sauce, it was baked right on the products. True, there are a lot of spices, but I always put a lot, I am a spice.

Florichka, a wonderful dish and it's so nice to read the post of a person who is happy with a saucepan. Immediately I want to get my own from the shelf and cook something. By the way, I pour into my 1.5 liter saucepan to the eyeballs, and the instructions say that you need to pour 1 liter, but they are reinsured. I think that if, for example, the milk runs away, they will not be sued, that the instructions do not specify what and how, the West is "decaying".

Linaaa, the sun, how delicious you have turned out, I am glad that you are not disappointed with the unit. Very appetizing vegetables. Brains work differently with a slow cooker to come up with a recipe. I have both a pressure cooker and a slow cooker - I really like them with the diametrically opposite principle of work. (and I hoped that you wouldn't show up here, I saw your reports in the tea gazebo).

I saw your reports in the tea gazebo

partisan observer Looking out of the bushes through binoculars?
Yes, the little man came up, especially when you go home at three in the morning and get up at 6 in the morning. And so lightly fried and threw. All.

Linochka, I'm glad that you are happy and that the saucepan suits you.

[katko]

katko, Katya, how is the temperature regulated at Morphy Richards? Something there are few buttons

[Linadoc]

And I, as a person losing weight, after all the winter Khlebopechkin hits, decided to just darken the breast in it. Salt, pepper and paprika. As a result, the meat came out wadded. After 1.5 hours it was hard, and after forty minutes it was soft, but I didn't like it. 140 ml of broth melted from two breasts without skin and bone. Everything in it tastes good, but the breast will be in the old fashioned way either in AF, or on the grill, or steamed. As I understand it, if you really cook chicken breasts in a slow way, then it is necessary with fat components, well, or how Linadoc, for the full program. But of course I won't be able to taste it. By the way, the question is ripe, tomorrow, according to the plan, meatballs and now I want to put a Peking in them, to make the type of lazy ones in MVD. Has anyone cooked like that in it? Peking will not crumble with such preparation?

[Ludmila]

Ludmila, and in slow motion the temperature is not regulated, only preset modes, or one mode, but regulation by a timer. I have a mechanical switch of modes: High, Medium, Low (High, Medium, Low), in electronic Morphy one mode seems to be more of a medium, (in mine, too, recipes for it are adapted, the instructions say that if you need to quickly, then go to high ), and adjusting the cooking time.

Evgeniya, it seems to me that it also depends on the quality of the meat ...
Here I have veal meat, mmm juicy, fragrant, while the juice melted a little, it can be disassembled into fibers when cutting

As far as I understand, if you really cook chicken breasts in a slow way, then it must be with fatty components, well, or like Linadoc, in full.

And I understood how to simmer the breast when I made it on languor in Shteba. In general, 1.5-2 hours full of norms was at 88 * C, but in cream. The most delicate meat and close to dryness was not. Therefore, I think if on "Hi" for 2 hours a clean breast or with cereals, then be sure to in cream and butter.
Here here I tormented her at Shtebe.

[Katerina]

Katerina, her, the breast is checked, ours, not frozen, we always only take it.Breast doesn’t like to be cooked for a long time, in a slow-cooking she just gave away all the juice (as much as half a glass) and became like cotton wool. Its solo, my taste, it's better not to cook there. Now, if it were fried, cream, etc. and so on, then it would be delicious. But again, I share my impressions, someone might like it.

[Linadoc]

Linadoc, and I am of the same opinion, she needs fat. And I can't, for dietary reasons, well, boom in the old fashioned way. And what about Peking? Should I take a chance or not?

I can't do it for dietary reasons

Well, this is a controversial question, but I don’t fit.

And what about Peking? Should I take a chance or not?

I haven't tried it, but I wouldn't. Maybe someone tried it?

I have a lot of sauce left from yesterday's cooking, after I took out meat and vegetables from DVA. Earlier I made Georgian cabbage with beets, garlic, pepper and celery, without vinegar. The cabbage is not too fermented. And so yesterday I added onions, carrots and celery to the meat sauce and sent the sour cabbage there. At night, I put it on low mode for 8 hours. Then I turned it off and after another 3 hours I tried it. Delicious. So, using a wonderful saucepan, I easily prepared another dish. She loved her Shteba dearly, but a new pot is just a fairy tale! Now the most beloved device.

[katko]

katko, Katerinawhat delicious meat!

And if the breast is vacuumized, and on a low setting? Pour hot water immediately. Almost suvid))
It's okay that the temperature will be higher, but faster.

I cooked only duck hams (with onions and dried fruits), and a stew with beef, the slow one just came to me. There is no delight yet. I cook with an open window, as it just gets sick from smells, especially beef. The smell is not bad, but heavy (good meat), concentrated. I was so glad that jellied meat can be cooked in a pressure cooker, and now again meat smells fly around the apartment))

By the way, the duck also left the sauce sweet and sour. Maybe stew potatoes in it?

By the way, the duck also left the sauce sweet and sour. Maybe stew potatoes in it?

Sveta, look here

Sauce "Do not waste the good!" (Admin)

Tanya, great idea! That's what I'll do. I went to do it already, in general.

Oh, girls and I'm happy to snot !!! Today I'm taking my MdVarochka Russell Hobbs - Uraaaaaaaaaa !!! Please recommend, plizzz, some simple recipes, but soooo, I fell in love with her - finally and irrevocably! Can you help?

Can you help?

https://Mcooker-enn.tomathouse.com/index.php@action=recipe&b=456&option=com_smf&start=0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24172.0

Maybe stew potatoes in it?

potatoes, buckwheat, cabbage like such concentrated broths

I somehow cooked pasta in a slow cooker with the addition of such a sauce - we did not like it - pasta is more like butter

I add to quick soups in chicken broth, today's chickens are not chickens, but chickens, the taste of broth is weak

[Yana]

YanaTo fall in love with her, you need to adapt to her and understand her character.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=398022.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=284112.0
Try to start these recipes here. Exactly, you will not be disappointed.
And here there is a topic with recipes for a slow cooker, I followed them. I liked some things very much, others so-so.
Good luck with your mastery and goodies from the magic pot!

She loved her Shteba dearly, but a new pot is just a fairy tale! Now the most beloved device.

And with me Shtebka, my friend, remained the very best! Russell Hobbs, of course, is good for some dishes, but Shtebka is incomparably better. Right now the peasant has set stewed buckwheat with meat and mushrooms do according to the recipe for Stebka. With this, I think, he will cope better than Shtebochka, so let him work. And Shtebochka has a lot of tasks for today, a girl has been working since the morning. In the evening I will report on the peasant.

I can repeat myself of course))) but ... Meat! Just meat, such a large piece))), you can even with bones

I haven't used it that much. Refused heating in the shade.
Only horns and legs remained: I left the pan - the unit itself went to places not so distant

Tatyana, have you already thrown out the pan? Otherwise, I would have taken it from you for spare parts, the equipment I have, my morph has broken the control panel, one plastic that is attached to the body fell off. And now it dangles on wires.

The ceramic pan itself remained with me - lumpy, you can pickle cucumbers

And threw out the non-working base

[Mirabel]

Mirabel, From all Yanochkina's soul I thank Tomorrow I will master - wish me luck

[Yana]

Yana, I wish !!! Let it live up to expectations!

Well, here's the report. 2 hours on "2" and 3 hours on "1". Tasty, aromatic, juicy.


But, to be honest, not much better than in Shtebochka. But she in the morning - compote, cottage cheese, pickle, carbonate sous-vide.

The ceramic pan itself remained with me - lumpy, you can pickle cucumbers

And threw out the non-working base

It's a pity, okay, maybe my husband will be able to shaman her and I will be happy.

So Shteba is always busy with me, milk in Orson. I was thinking about buying Shteba 2, bought Russell and I'm very happy. At night from 11 to 7 in the morning I made baked milk, it will cool down, I will put fermented baked milk in Orsik.

And I cooked mushhurda in Russell, although I was going to cook it in Shteba according to Lena Tim's recipe. But I’ll do it, and then I changed the recipe, read it, gained new knowledge. I realized that this device is very suitable for such very rich, aromatic and thick soup-chowders. I cooked rice separately, but I almost always cook it separately from the soup, and then add it to anyone who needs it. We do not like boiled rice and pasta, and when you cook for two days, they still scatter, no matter how cooked.

I realized that this device is very suitable for such very rich, aromatic and thick soup-soup

Yes, this is the right thought. Saturated broths, stewed meat, for jellied meat, very successfully slowed down Better than in any other dish. Due to the slow, quiet and long quenching time, such saturation is obtained

Girls, Russell appeared on the ozone, though now it costs almost three tr, about ten minutes ago, an alert came about his appearance and the price was 2661r, followed the link, and there 2930r. But maybe someone really needs it.

🔗

Russell cooked broth at night, it cools down, it looks like a very beautiful broth!
I poured cool water into the pot and threw in the meat, turned the knob to 2, left it for two hours, then for another hour, and then switched it to 1, and until morning (when I woke up). I did the right thing, or it should be different.

A GUY appeared on Avito 🔗

This Boy has a bowl that is knocked in 2 places, you can see it right there from the picture. And the hostess does not want to send to other cities. And on the phone, which is given in the announcement, the hostess herself does not answer, who even has no bank card. This is most likely only for those who live in Yekaterinburg. If one of our members of the forum is from Yekaterinburg, then I would turn to them for help in purchasing this or a similar one with payment of a commission. If someone can help, please write in a personal.

Girls, I'm joining the slender ranks of the owners slowly. Russell cooks porridge with pumpkin, the view is already delicious

Girls! Please tell me, who uses what kind of milk for baked milk?
Yesterday I made it from milk with a short shelf life - and it seems to me that there is a sour taste ...

[Seven-year plan]

Seven-year plan, I use Parmalat!

Girls, I'm joining the slender ranks of the owners slowly. Russell cooks porridge with pumpkin, the view is already delicious

I'm waiting for your feedback!

with a short shelf life

I boil it first, and then simmer it, quickly, efficiently and tasty

Yesterday I made it from milk with a short shelf life - and it seems to me that there is a sour taste ...

A sour taste is inherent in baked milk. Even high-quality commercial or market baked milk has such a taste. Try the taste of homemade market milk for yourself, even baked in the oven.

Whole natural milk with a short shelf life is very suitable for simmering milk, and does not contain additives or preservatives.

For many years I have been simmering milk myself I love buckwheat powder with stewed milk with a bite

And if you darken the market heavy cream for 2-4 hours (a spoon is worth it), then you get a gorgeous butter, with a nutty flavor.
I simmered such cream in a Panasonic multicooker for 2 hours - very good

I boil it first, and then simmer it, quickly, efficiently and tasty

Why boil it? It languishes for 6-8 hours at 70-80 grams, is there nothing harmful left during this time?

Girls!!!! Thank you so much!!!
So many tips!

How good it is on our forum !!!
As soon as there were questions and doubts - you won't have time to look back, and there are already so many decisions !!!!
I love our forum !!!!!

[Svetlana]

Svetlana, I always have sourness in baked milk, I like it

[Sveta]

Sveta, it just seemed to me that while it comes to a boil, it has time to turn sour ...
Although it did not curl up! ... it means normal! ...
But this taste did not give me peace !!!

Now I have already understood that this is the norm !!!!

[Admin]

Admin, thanks for the recipe for baked milk, now the cat has a favorite. And the fermented baked milk on it is delicious.

[Sveta]

Sveta, it just seemed to me that while it comes to a boil, it has time to turn sour ...
Although it did not curl up! ... it means normal! ...

If the milk is sour initially, then it will curdle into flakes already in the first hours of simmering, when the temperature reaches about 40-45 * С
And here it is cooked for 6-8 hours - and nothing to him

[Admin]

Admin, thanks for the baked milk recipe, now the cat has a favorite... And the fermented baked milk on it is delicious.

To your health!
The cat's lip is not stupid, even stewed with sourness drinks and does not wrinkle

and who uses what kind of milk for baked milk?

I always use market homemade
I see no reason to simmer already well boiled shop milk, often of dubious quality, and baked milk is available in stores
however, for residents big cities just go to the market and buy homemade milk is often problematic
I don't boil milk before simmering, only check a small amount by heating