Slow cookers: model selection, features, reviews

And I don't add water to the meat, and this is how a lot of juice is obtained from the meat.
What is most interesting, the slow food has never spoiled a single dish, everything turns out just fine !!
You just need to get used to it, that it takes a long time to cook, but how delicious !!

And then everyone is already experimenting according to their own taste.

so try for fun without water, maybe you will like it

shop meat, any, and so pumped up with all sorts of * fillers and improvers *, there is enough excess water in it

[Mirabel]

Mirabel, Vika, thank you, I hope everything will work out with your help!
Because Xn is power!

HP is power

Oh yeah!!!

[Kara]

Kara, Irish but tell me, if you do not a whole piece, but as chops, what is the best?
Thanks for the kind words !

Ksyushik, fried will not work in it. If you want fried, I do this: put it in a whole piece, cook at high for 2 hours + low for 2-3 hours (or immediately at high for 3 hours), taste it, if the meat is almost ready, take it out, cut into slices and quickly fry on both sides until golden brown. And you can also make stew in pieces in it: I cut into cubes about 3-4 cm, and fold in layers, meat, salt / pepper, onions in half rings, again meat, spices, onions, and so on until the meat runs out. I put it on low for 8 hours, I don't add water, so there will be a lot of juice.

[Kara]

Kara, Irishik understood everything, thank you!
I also wanted to stew, but put it in slices, so as not to cut it later ...
You can try this and that

Posted on Friday 28 Oct 2016 02:20 PM

turkey according to Lerel's recipe and kuronogi with cabbage according to Ira-Vernissage recipe.

And this is where the recipes, which you did not find?
Found Irochkin Vernissage, chicken breasts with cabbage, and nothing else .... poke pliz, where?

[Ksyusha]

Ksyusha, hold, it seems this recipe

TYTS !!!

[Umka19]

Umka19, Lyudochka thank you, but there is no slow recipe for it ...

Added on Friday 28 Oct 2016 04:35 PM

Tyts

Here I do not know how to do it, I know how to current a whole recipe with a picture ...

Added Saturday, 29 Oct 2016 00:38

cut into cubes of about 3-4 cm, and fold in layers, meat, salt / pepper, onion in half rings, again meat, spices, onions, and so on until the meat runs out. I put it on low for 8 hours

I did so, but put it on High for 3 hours, and then transferred it to Low, how much should I keep on it now?

[🔗]

Girls, what is this slow cooker? Can anyone have such a miracle?

🔗

Kia suzanne

Kia suzanne

here, discussed

Here I am reporting
I put the meat with onions and spices on High for 3 hours and then another 2-3 hours on Low, it turned out delicious, but unusual, the meat outside seems to be solid, but eat it and it directly disintegrates into fibers, I will cut the onion smaller, messed up out of habit, that in a pressure cooker it crawls into dust, but here it remained in pieces, I thought mine would not eat, no, I really liked it ...
Yes, I thickened it a little more with flour and cream, it seems like the sauce turned out

Yesterday night I cooked broth - it worked, today I cooked kharcho on it, delicious!
In general, while I like the castrulka ...

Today I want to put compote from sushi. apples and frozen cherries with strawberries, is that how?
Pour cold or hot water, and the mode?

Ksyusha, if at night, put Low, do not hesitate. And fill it with cold water

[Irishik]

IrishikThank you!

I cooked the compote, it turned out delicious, it looks like an uzvar more, so saturated!

And today I put the meat according to Gashin's recipe, and so it boiled on Haya around the edges, only after 3.5 hours, is it normal or not?
Now while it is on, I can't beat Low ...
This recipe
here

: yahoo: learned to do Tyts

[Ksyusha]

Ksyusha, I am now cooking meat in more nimble slows, in those that are smaller in volume. Therefore, I cannot correct you in time. And don't translate into low if you don't want to eat meat by midnight. But I look at the meat when I do it for the first time in a particular slow-motion. Then you will already know approximately the time, starting from this cooking time. The 3.5 liter slow cooker is the slowest of all my slowest and takes longer to cook than all the others. I do beef in a monster for 4 hours. But in it, within an hour, boiling begins to boil.
And then, later, try the merchant's roast, I gave exile a little earlier. There the meat is cooked on onions and then the prepared meat is already poured with sauce. In general, it turns out gorgeous.

[Trishka]

Trishka, leave it on high, I rarely switch everything to low, I mostly do meat only on high.
And the meat is worth it, then bam, and you're done. I deduced for myself that it is like an egg preparing for hatching, it takes a long time to prepare, and then it hatches at once 🐣🐥🐔 something like this

Virgin, and no one has tried baking in a slow jar? I do not have HP, I bake in the oven, and, as a rule, in the evening. Well, it is impossible to resist not to gobble up a fragrant piece of cake or a crust of bread. So I thought about putting it on at night. Or is it not even worth trying at such a low temperature?

On Avito in Neryungri Parenka is for sale. Maybe someone needs it?

[Stafa]

Stafa, Svetochka,Lerele, Irish thanks girls!
I held it for another 30 minutes on High, for a total of 4.5 hours, then a thermometer in it, and there it was almost 100 *, I turned it off, I was afraid that I had already overexposed, no, everything was ok.
Half have already been sentenced, delicious!
Here's left on
tomorrow

On Avito in Neryungri Parenka is for sale. Maybe someone needs it?

who has such a saucepan !? how is she? worth taking al, no .. !!?

worth taking

worth, Yes

worth

did not make it...

I mean, didn't have time?

did not make it...

with you, zhaaal ...

with you, zhaaal ...

Girls, for Avito in St. Petersburg, an electric pan, like a slow Meyer M401, for 1450 rubles. Is it worth taking?

[Anna1957]

Anna1957, such a thought occurred to me, but I have not tried it yet! In my head there is a recipe for black tin bread according to the old technology - it was baked for 10 hours at 100 C, it seems. They say unearthly taste and crumb! I will look for that recipe and try

[Anna1957]

Anna1957, such a thought occurred to me, but I have not tried it yet! In my head there is a recipe for black tin bread according to the old technology - it was baked for 10 hours at 100 C, it seems. They say unearthly taste and crumb! I will look for that recipe and try

I will wait

Tell me, please, is the power for a slow 180 W slow? Is there a minimum? Or will it just take longer to prepare?

Meyer M401

Mayer & Boch don't have slow cookers

at least show this model, on

Meyer M401

nothing specific is shown at all

and on Avito, the seller can name the device whatever you like

Mayer & Boch don't have slow cookers

at least show this model, nothing concrete is shown at all

and on Avito, the seller can name the device whatever you like

what else can be with a power of 180 watts?
in any case it is something very, very leisurely)

[Mayer & Boch don't have slow cookers]

Mayer & Boch don't have slow cookers

at least show this model, nothing concrete is shown at all

and on Avito the seller can name the device whatever you like

Don't scare me I almost bought it and cooked different meat with chicken and vegetables, but it's not clear what
The link is not allowed to be inserted. Written on the box Haudutuskattila M401 3.5 l Slow cooker / Meyer Switzerland. Power looked in the internet on similar (180-200 watts for different models)

I have 170 watts and it prepares everything

and no one tried baking in a slow jar?

Anna, and behold Tanya baked a gingerbread, I once, a long time ago, tried it - it was normal, as if according to Tanya's recipe and the slow one was too big, I only held it for 4 hours, I didn’t see the need for such cookies

you gave an interesting idea about bread

I looked in the tyrnet - there are no options for such a long baking of bread

try it yourself

Added Wednesday, 23 Nov 2016 11:57

but it is not clear what

no, what are you, just by your name it is not clear what, I don’t see her, maybe there’s a real slow cooker

Well, by all indications it should be a slow cooker (with a ceramic bowl, glass lid and 180 W power)

[Maria Evgenevna]

Maria Evgenevna, you see in this how our slow cookers look, compare with yours, and judging by the power - a slow cooker

the model is absolutely not our market, the tyrnetovsky posk does not see it

[Maria Evgenevna]

Maria Evgenevna, you see in this how our slow cookers look like, compare with his and judging by the power - a slow cooker

the model is absolutely not our market, the tyrnetovsky posk does not see it

I compare - similar Buy))) Thank you)))
Yeah, Yandex is not looking. yesterday only on Google search found it on the Finnish site.

[perfect slow cooker]

in! opened the picture in a separate tab = perfect slow cooker

solid

[perfect slow cooker]

in! opened the picture in a separate tab = perfect slow cooker

solid

Virgo, can you please tell me if a slow meat can handle hard meat? I have domestic chickens quite tough, children do not eat. So I thought that maybe a long cooking will allow you to cook soft meat?

[Irina F]

Irina F, cope

[Irina F]

Irina F, Definitely yes, for this I bought them myself. Any tough meat is cooked with a bang. Proven repeatedly.

[perfect slow cooker]

in! opened the picture in a separate tab = perfect slow cooker

solid

Bought it on Saturday. I had already prepared food by the time it arrived. And all the same - you need to test it: there was no meat, I took 5 potatoes + a tomato + chicken drumstick + 1 tbsp. mast and spices. For 3 hours for Hai and 1 hour for heating. The meat from the bones was already falling off.Maybe she's not quite slow with me

The meat is cooked in a slow sauce, and leaves the bones. My beef melts in my mouth for 4 hours. But I put the chicken broth overnight on a low for 8 hours. But I pour boiling water in boiling water for 2-3 minutes, boiled chicken parts. (so that you don't eat excess fat, you have enough of your own).

(so that you don't eat excess fat, you have enough of your own).

I just didn't see the need for such cookies

... but, to try the possibilities of a slow one, I had to cope with the pie
Perhaps this baking method will be very useful to someone, for various reasons.

Spicy cranberry muffin (slow cooker) (Admin)

The meat is cooked in a slow sauce, and leaves the bones. My beef melts in my mouth for 4 hours. But I put the chicken broth overnight on a low for 8 hours. But I pour boiling water in boiled water beforehand minutes 2-3 chicken parts. (so that you don't eat excess fat, you have enough of your own).

And I also wanted to ask: it doesn't boil at low meat, but all unnecessary living creatures in it die at this temperature?
PS For this reason, I can’t make homemade sausage (it’s necessary to keep it there at a temperature of no higher than 80 C, so that it’s sausage). All the time, baked meat is obtained (at a temperature of 200 C). I'm afraid because I don't know pigs and cows, we buy everything in the store ...

Afraid because

Masha, don't be afraid, even 80 * will destroy everything in a few hours. trust the slow cooker with over 20 years of experience

Posted on Monday, Nov 28, 2016 2:23 pm

but, it was necessary to try the possibilities of slowness

Tanya, I won't try. it was delicious, I wrote in a post

just the same can be cooked much faster, but there is experience, maybe it will come in handy

[slow cooker with over 20 years of experience]

Masha, don't be afraid, even 80 * will destroy everything in a few hours. believe me slow cooker with over 20 years of experience

Posted on Monday, Nov 28, 2016 2:23 pm

Well this is how much time I lost WITHOUT slowness
And even my not very loving child ate potato with chicken from the slow (the first and so far the only experience)