Slow cookers: model selection, features, reviews

What is "heat"?
And just in general, it seems to me, why look for problems and adventures, if cottage cheese can be made in an ordinary saucepan on the stove in 30 minutes, without hassle:


Homemade curd cheese, classic (on the stovetop) (Admin)



For cottage cheese, a temperature of no more than 40 * C is needed, and slowly it rises unpredictably and up to 100 * C and it will take a long time

What is "heat"?

HEAT or heat; melt what, by melting, separate or clean with fusion. To melt fat, tar from something.

Dahl's Explanatory Dictionary

Received my new 2 liter Tonze casserole. Sinked milk on low mode - the result is beyond praise. Milk in 8 hours turned out to be gently baked, non-acidic, as it happened in my fast food.
But for buckwheat porridge I will look for an algorithm. On the low setting for 8 hours the porridge was not ready, for my taste, of course. It seems to be boiled, but it tastes, as it were, soaked and simply swollen, inside the grain is damp. I had to add some water and finish cooking on high mode for almost an hour. At the same time, the porridge turned out to be much saltier from below than from above.
Next time I'll try to pour boiling water over and cook on fast mode, but it's very smart.
Milk porridge and meat are next. Only now I am afraid that the smell of meat and spices will be absorbed into a non-pouring clay pot, and then you will not be able to heat the milk. I went to the topic to ask.
I also brewed a drink in the Tonze device for making healthy drinks - the shaitan machine is simple, and the drink delighted with its unusual taste. You can't get this either in a thermos or on a stove.

Next time I'll try to pour boiling water over and cook on fast mode, but it's very smart.

I cook buckwheat - pour boiling water and 3 hours on slow, very good porridge turns out.

Milk porridge and meat are next. Only now I am afraid that the smell of meat and spices will be absorbed into a non-pouring clay pot, and then you will not be able to heat the milk. I went to the topic to ask.

I also have a Chinese slow-cooker with such a pot, I wash it out and there are no smells of the previous dish. And often after meat I put milk to heat or simmer.

[Stafa]

So I'll pour boiling water into the trail. time. I'll try the meat too, thanks!

Added Saturday 12 March 2016 03:29 PM

Stafa, Sveta, does the outer cover of the pot stink? Mine smelled very strongly, especially in high mode. And the coating while hot can be scratched with your fingernail.

I don’t remember, I had it for a year without a pot, I broke it a month later, and only recently was I able to buy a new inner pot.

[Rada-dms]

Rada-dms, I have Tonze for a long time, only 3.5 liters. No odors were noticed during the entire time of use. And I don’t remember the smell of the outer coating. Unless, when you first turned on something, it was not a fact, it was a long time ago, I don't remember ...

[Playful]

Playful, and what is your coverage? Mine is like plastic dusting. Or colored plastic.

pour boiling water and 3 hours on slow

Sveta! and in what proportions?

[Rada-dms]

Rada-dms, well, the spraying is white, you can say or painted, but inside, judging by the knock, it still seems to me thin ... Somewhere in the branch there is a photo of my white pot, bought about 3 years ago ...

For almost a day I languished in a 6.5-liter Kenwood 2 pieces of lamb ridge (without ribs), they stood for 3 days in a marinade of pickled plums, the ridge is just tightly light on the bottom of the bowl

on top, too, without gaps, put 3 small pork knuckles without bone, skin up, since the knuckle is triangular, pork was also pickled for a day in plums

the lamb is not young, kept the meat on low almost a day, turning it off twice for several hours, it turned out something like this
6 hours on low\ off until warm \ 6 hours on low off \ 6 hours on low

I didn't want the meat to melt very much, it turned out well - and the lamb leaves the bone and the meat itself is not cotton

I used to keep on hibut last year hi got hotter for me in this kenwood, so now I cook almost everything on low

the fat from pork soaked the solid lean lamb well, drained the excess, it will go for potatoes and buckwheat porridge

and in what proportions?

1: 2.5, I like fluffy porridge.

[Svetlana]

Svetlana, Thank you! I will do so too!
And another question, what is the slow mode? keeping warm or auto?

I have high, low and warm - strong, slow and warm. I bet on slow.

Well, I went to the market for meat on a day off. First I looked into the store. And here is the dear Kenwood 707 on the shelf in the steamer section. And I probably searched for it in online stores for a year, in the hope that I would be lucky in the rest. And he stands across the bus stop from the house, waiting for me. Of course, it was bought immediately. The last one was. She lied home instead of meat. There were chicken shanks at home, and immediately cooked. Such a smart girl, she seemed faster than Russell. Well, now we will try the meat only after the fast. Well, I went for meat.

MEAT LOAD in a slow cooker 3.5 liters.
Products composition:
700 g turkey breast fillet,
1 egg,
1/2 tsp salt.
1/6 tsp dry sage
1/4 tsp mustard powder
some dry garlic and black pepper (just a couple of whispers),
1/3 cup oat bran
1 small onion.

About a quarter cup of ketchup.

How to cook.

Scroll the turkey fillet together with the onion through a meat grinder, add all the other ingredients, EXCEPT KETCHUP and knead the minced meat to a consistency, like on cutlets.
Beat the minced meat by tossing it on top of the bowl, just as we do with minced cutlet.

Shoot a slow cooker bowl with foil from the inside and brush the foil with vegetable oil with a cooking brush (or use cooking spray),
Form a loaf of minced meat so that it never touches the walls of the bowl and place it in the center.
Spread the ketchup evenly to coat the surface of the loaf.
Place the lid on the slow cooker.
Cook for 3 hours on low setting,
Then switch to high and cook for another 1-2 hours, until the meat thermometer inserted into the center of the loaf shows 75 ℃ -77 ℃ (160 ℉) ..
Remove the loaf onto a platter, cool slightly and serve.
It turns out not dry, soft, easy to cut, very convenient replacement for cutlets.
The next day, the loaf becomes tastier and juicier.

Well, I went to the market for meat on a day off. First I looked into the store. And here is the dear Kenwood 707 on the shelf in the steamer section. And I probably searched for it in online stores for a year, in the hope that I would be lucky in the rest. And he stands across the bus stop from the house, waiting for me. Of course, it was bought immediately. The last one was. She lied home instead of meat. There were chicken shanks at home, and immediately cooked. Such a smart girl, she seemed quicker than Russell. Well, now we will try the meat only after the fast. Well, I went

There is a saying: * My words would be, yes, God would be in the ears *
I also went to Auchan for cereals, went to SPORTMASTER ...
In short, I returned home with a pack of beans and a stationary pump with a pressure gauge for my bike.
Apparently the ears heard us and sent happiness

.

Girls, I just came across an awesome recipe


I absolutely love their channel, and as it turns out, they have a bunch of recipes for slow. As soon as my husband saw this one, we couldn't sleep or eat.

That's just a snag, where to get this Worcestershire sauce? No, well, there are of course specials. shops (I've already found a couple of them), where they are at an astonishing price of 100 rubles per 100 gr. Maybe someone knows where is cheaper?

So it is necessary literally from 1/2 to 2 tbsp. l. We also have it. You can cook it yourself, but is it necessary ...

[Kara]

Kara, sold in okay, 170 rubles per bottle. Pour it into all the marinades

Irin, I bought in the Metro

Thank you girls !!!

I arrive here in shock, the recipe for macaroni in a slow motion, I can't even imagine how many calories there are per 100 grams and with what it can be eaten, but there is a place to be Damn, I can't insert the link normally, I can't

Added Thursday, 07 Apr 2016 10:20 PM

[Jenealis]

Jenealis, Zhen, probably vkuuuuuusno but what is so thick in the first jar 35%

I can't insert the link normally, I can't

[Kara]

Kara, Ira, write what is in this recipe? I have Worcestershire sauce

[selenа]

selenа, these are mushrooms in a creamy sauce, canned food. I look like this, they take canned food in almost all recipes (there are mushrooms or beans), they throw it to the meat and voila, not according to our style, but how to soak, boil, simmer, lazy people are shorter Kara,

[Kara]

Kara, Ira, write what is in this recipe? I have Worcestershire sauce

Well, write it down (I translate the sequence, as in the video):

small potatoes, carrots, pearl onions (I have no idea what it is, but I think any will do), beef (apparently a thick edge), cornstarch with water, the very Eastern sauce, cook at a maximum of 5 hours, then rosemary, thyme and one more hour

pearl bow

Girls, now small onions are sold for planting and are pink and red and white (pearl in appearance), and you can eat it

[Kara]

Kara, Irish, wrote it down. Thank you. They like to thicken with starch

Starch confuses me too. I don’t understand, in this particular case, what is it for?

in this particular case he is for what

Sauce thickener

[Leek or Pearl Onion]

pearl bow (have no idea

🔗

Leek or Pearl Onion

Added on Friday 08 Apr 2016 01:17

small onions are now sold for planting and pink and red and white (pearl in appearance), and it can be eaten

can

from the recipe Pickled onion
Ideal is, of course, using a small bow Pearl onion. Unfortunately, I don’t know how exactly he is called in Russian. It is quite possible that this is a seedling onion.

pearl onion this:

InterpretationTranslation
pearl onion
Cooking: grape onions (outwardly almost colorless bulbs 1.5-2 cm in diameter), onion set

something like that

Added on Friday 08 Apr 2016 01:25

🔗

"Real" onion sets (A. ampeloprasum var. Sectivum or ampeloprasum A. 'Pearl-onion group') [1] is a close relative of leeks (A. ampeloprasum var. Porrum), and may differ from ordinary onions, having only one storage of leaves, [2] similar to cloves of garlic. They are grown mainly in Germany, Holland and Italy; usually on household plots, although previously on an industrial scale. They are mainly used for pickling. [3]
However, most onions are grown for salting common onions (A. cepa). [4] they are grown to a small size suitable for pickling, planting high density. [5]
Because of its uniquely small size and tastes sweeter than regular onions, it has also been used in dishes dating from the mid-20th century American casseroles such as vegetables to sweetly flavored onions in Indian cuisine. And onion sets will take up to two years to become sweet enough to sell (for a major reason, they are less popular in America than other bulbs). however [edit] Pearl onions are a staple for Northern European cuisine, especially Sweden.

[Vika]

I agree to Vika, I do not have a slow cooker, but a multicooker with an earthen bowl (that is, the modes are essentially multicooker). So the difference is felt.

Manna, but you can't say the name, I'm also looking for a multicooker with a clay bowl.
Thanks in advance,
Sincerely, Oksana

Starch confuses me too. I don’t understand, in this particular case, what is it for?

The starch did not thicken anything, there is 1 tbsp of it. spoon, diluted in 2 tbsp. spoons of water. But during the slow cooking, he saccharified, and the carrots turned out in glaze, beautiful and shiny, stewed, not boiled, delicious.

Girls, I made this recipe, only without potatoes, and I took the usual onion, cut it into quarters. There was no rosemary, so I added 2 tablespoons to the Worcester sauce. spoons of soy sauce Sensoy with pepper and garlic.

To be honest, what in your recipe is in common with the above, I admit that the meat is delicious, but this is a different recipe

.

Dear editors. I did everything according to your recipe, only instead of avocado I used potatoes, and instead of shrimp - fried bacon. And I really liked your "avocado salad with shrimps". Do not throw your slippers ...

I will duplicate here the version of more juicy meat in a slow one

sealed the "syrupy meat with a crust in AFK

7 minutes on each side at 200 degrees
and now it languishes in a slow cooker ...

Added Sunday 17 Apr 2016 9:51 PM

I inform you that I smoked it slowly, less juice was melted, the crust was not lost, and the meat inside was juicier
will do it now

[Katerina]

Katerina, and meat - pork neck?

[Oleg]

Oleg, Samopal, but no))) beef, the bull was a little over a year old)
But what part of it is - I will not say at all, because the carcass of the section is still in the fall and is laid in the freezer chest, which piece I get, I torment it))
meat does not require a knife, but not a rope "

7 minutes on each side at 200 degrees

in recipes for the slow cooker * Boy *, written by V. Pokhlebkin, almost every one has recommendations for preliminary frying of meat before languishing

[Katerina]

Katerina, it turned out very appetizing!

[Oleg]

frying

yes, in the know ...
but baking with hot air is IMHO more interesting, AFka is a great helper in this

Added on Monday 18 Apr 2016 02:10 PM

Oleg, Samopal, thanks, and the truth is juiciness and taste with this method greatly benefit

hot air baking is IMHO more interesting

at the time of Pokhlebkin AF was not
I mean, he also advised to first process the pieces of meat at high t

Ladies! I want to slowly prepare turkey wings. Should they be pre-sealed in AF?

Vika, this is to your taste - if you want with a fried aftertaste - of course you can, although the wings of meat are not too much there, you would not dry out

chicken wings in a slow cooker with onions - on high - it's so delicious - and the broth from the wings and onions gives the sauce and not greasy, light food

[Irsha]

Irsha, at the time of Pokhlebkin there were some duhkas?

at the time of Pokhlebkin there were some duhkas?

he is a Soviet man
Date of birth: 20 August 1923
Place of birth: Moscow, USSR
Died: April 13, 2000 (age 76)

there were ovens, electric pans
so they started to produce slow cookers in the early 90s, but they decided - it is no longer necessary for Soviet citizens, but the quality of slow cookers is many times better than Chinese kenwoods and others like them

Added Wednesday 20 Apr 2016 10:18 AM

very suitable cooking method for our slow cookers

I did this with pork - I fry pieces of meat (the size of the palm - I took a loin, the meat here is tender, quick-cooking) in a pan, then in the same pan I fried onions and carrots - I don't have an electric oven, but in a gas oven it takes a long time
watered Guy with oil

the rest of the ingredients - according to the recipe from Stalik

for high 4 hours