Slow cookers: model selection, features, reviews

[Irsha]

Irsha,
Ira, you are quoting my phrase about a good cookbook
(A couple of years ago I found a recipe for potatoes with orange dressing in a book, I cooked it, tried it and could not come off. It was a real shock, how delicious and unusual it was.
I laid out the recipe on the cook. RU
) https://Mcooker-enn.tomathouse.com/s-image/2927/recipes/show/77385/
I would never have thought of this before, here a professional was choosing a combination.

And summer ratatouille is also from the book.

And look how many subtleties there are in the dressing for lazy cabbage rolls, which I translated above, and even in the fact that sour cream and cheese are mixed to pour them on top, that is, how many nuances have been taken into account so that the dish turns out as tasty and fragrant as possible and the first time rather than as a result of many disappointments

I found it for 1590 rubles, went to study the characteristics in more detail

I also found at this price, out of stock

I chose a baby for myself:

Andrew James 1.5 Liter Premium Slow Cooker with Tempered Glass Lid, Removable Ceramic Inner Bowl and Three Temperature Settings

Settings

HIGH - Heats to 95˚C, food will bubble and simmer and cook more quickly. Great if you can’t wait too long for a tender and tasty meal.
LOW - Heats to 85˚C, food will cook on a low simmer and will need to cook for longer. Use this setting to cook all day while you’re out and about.
AUTO - Cooks on high for 4 hours, before switching to low and keeping food hot until you’re ready. Ideal for frozen food or other foods which need to be cooked fully before being left to stew.

Ceramics

Germans praise)

[IRRI]

IRRI,

[IRRI]

IRRI,
Great option

Imagine: this is a holiday. You are busy in the kitchen. Menu set and preparation underway: turkey, potatoes, minced meat, vegetables ... you peel, season, mix, measure ... and in the midst of it all, your family sits down to a hearty breakfast of eggs, potatoes and bacon.

It nourishes you and your abilities in the morning so that you can make a festive dinner on the table in beautiful fashion and with a smile on your face.

Sound impossible? This is not true!

With a little planning ahead, you can have a delicious breakfast that will help your family as they await the main event. This is a do-it-yourself casserole in a slow cooker in the evening. Then you wake up to a delicious smoky, cheesy, hearty breakfast to make your holiday perfect!

Americans love omelet filling in slow cookers, fill in everything



package of frozen potatoes + cheese + bacon + spices + eggs with milk, 6-8 hours per low

[IRRI]

IRRI, So pretty! Tell me how much they took Kenwood? I read, what if you are going to attach? And which is now chosen for 1.5 liters. at what price? I really liked this baby!

[Irsha]

Irsha,
Ir, there is probably not a 1.5 liter saucepan, then?
We would need to bring such training videos to the first page in the topic. For newbies.
You are, as always, on top

Added Thursday, 22 Dec 2016 12:26 PM

Imagine: this is a holiday. You are busy in the kitchen. Menu set and preparation underway: turkey, potatoes, minced meat, vegetables ... you peel, season, mix, measure ... and in the midst of it all, your family sits down to a hearty breakfast of eggs, potatoes and bacon.

It nourishes you and your abilities in the morning so that you can make a festive dinner on the table in beautiful fashion and with a smile on your face.

Sound impossible? This is not true!

With a little planning ahead, you can have a delicious breakfast that will help your family as they await the main event. This is a do-it-yourself casserole in a slow cooker in the evening. Then you wake up to a delicious smoky, cheesy, hearty breakfast to make your holiday perfect!

Americans love omelet filling in slow cookers, fill in everything



package of frozen potatoes + cheese + bacon + spices + eggs with milk, 6-8 hours per low

A pre-made casserole for breakfast.
Mix in a bowl
12 eggs, 1 cup of milk, 1 tbsp. l. dry mustard, 1st. l. seasonings with smoked onions,
Salt and pepper to taste.

Then chop 12 ounces (360g) bacon into small cubes,
Spray the slow cooker bowl with cooking spray.
Lay out one package of frozen potato pancakes (i.e., the potatoes are already grated)
Add 500 g (15 oz) of shredded CHEDDER cheese and bacon, stir well.
Pour the egg over, cover and cook on Low for 6-8 hours.

Added Thursday, 22 Dec 2016 12:34 PM

I wonder how much their package of potato pancakes weighs, I suppose a kilogram, no less?

there is probably not a 1.5-liter saucepan then?

with omelette filling? liters to 3.5, yeah

so what to teach especially .. there are a lot of such videos on the Internet, simple uncles-aunts cook, differ little from us, the products are slightly different and that's it

we have a greater variety in dishes, because we don’t get hung up on one thing (Americans have rather monotonous cooking videos), we take what we like from everywhere, and we have few slow cookers in our pots - and the variety of cooking is great

[Irsha]

Irsha,
Ira, I liked that they took frozen grated potatoes, cheese, bacon, while everything melted, while it was being cooked, so the cheese didn't stratify and the milk didn't turn sour. It turned out to be a very sensible idea with freezing.
And the mode and time are precisely stated.
Here you can also buy potato pancakes in the freezer, not expensive, trouble-free and satisfying even without bacon.
Well done, of course, links are very helpful for you, I have already copied the words for myself, I will halve them and prepare them.

It turned out to be a very sensible idea with freezing.

I think that they took the freeze simply because the freeze is available - they don’t peel potatoes, not us, but in another video, the guy takes not frozen potatoes with peppers and onions, the cheeses are the same, omelet filling, fried instead of bacon minced meat in a pan

[IRRI]

IRRI,

The girl in the video is pouring the ingredients not with water, but with BROILLION to get a rich taste of the finished food.

such a book with a dozen basic recipes, and I'll polish the subtleties myself

And share with us. Okay, Oksanochka?

[Mirabel]

Mirabel,
Vika, you have books about slowcooker there and should be in every bookstore.
Therefore, in this case, you * and the cards in hand *: mail1: and I, of course, will also share

Added on Friday 23 Dec 2016 1:13 PM

🔗
Another good option for stuffed cabbage rolls in slowcooker. Just with a non-fatty turkey, as I like.
I replaced the rice with white bread and reduced the amount of black pepper in the sauce.
In 5 hours I will find out what happened.

Added Friday 23 Dec 2016 06:15 PM

SLOWCOOKER STUFFED CABBAGE ROLLS


I liked the recipe, I write the words:
For stuffed cabbage.
12 cabbage leaves,
1 cup boiled long grain rice (I put in white bread)
1 egg, slightly beaten
0.25 cups milk
0.25 cups finely chopped onion, (I used 1 medium)
1 clove of minced garlic (I took dry)
450 g raw low-fat turkey.

For the sauce:
1.25 tsp salt,
1.25 tsp ground black pepper (I took 2 times less),
500 ml can of tomato sauce
2 tbsp. l. ketchup,
1 tsp sauce WORCHESTER SHAIR,
1 tsp paprika,
2 tbsp. l. lemon juice
2 tbsp. l. honey (liquid),
0.5 tsp dry thyme

Added on Friday 23 Dec 2016 06:29 PM

I find it easier to show ketchup, Worcestershire sauce, and tomato sauce than to describe them in words.

How to cook.
Heat a pot of salted water over high heat until it boils,
Blanch the cabbage leaves for 2 minutes (I cooked until softened).

Mix together tomato sauce, honey, spices, lemon juice, ketchup, salt, pepper, and Worcestershire sauce.
In a separate bowl, combine cooked rice, egg, milk, onion, garlic, and ground turkey. Add 0.25 parts tomato sauce, place well.
Make 12 cabbage rolls.
Now my retreat.
1.I put a layer of cabbage leaves on the bottom of the slowcooker bowl.
2. Since I am not very fond of meat, I used LARGE cabbage leaves to have as much cabbage in the dish as possible.
3 cabbage rolls fit into 2 layers, I put tomato sauce on each cabbage roll with a spoon.

Added on Friday 23 Dec 2016 06:31 PM

The sauce came out thick enough, as you put it, it remains.
Cooking 5 hours at HIGH

Added on Friday 23 Dec 2016 06:34 PM

It took 5 hours, cabbage and minced meat are pleasantly soft, but not overcooked.
The smell is very appetizing

Added on Friday 23 Dec 2016 06:36 PM

And with sour cream, the minced meat turned out to be softer and more tender than in ordinary stuffed cabbage. The cabbage is soaked in flavorful tomato gravy.

Added on Friday 23 Dec 2016 06:38 PM

And not too much liquid.
Conclusion: I will cook more, just wrap it up more beautifully and evenly

🔗
Found an interesting summer idea.
The girl washes, dries, pours POTATOES with a fork, wraps it in foil, loads sweat into her crock and cooks for 8 hours on a LOU.
Doesn't add water. In the photo of potatoes, a full pot is baked there.

[brendabaker]

brendabaker, Cool !!!

[Samopal]

Samopal,

[natalialucky]

natalialucky, for 3100
A very sincere price in our reality
But she is one of the defective ones, therefore she hung out in the warehouse, there are 2 places on the bowl, as if poked until the icing seized
I decided that it was not critical and bought it back (that she had cosmetic defects, I knew, they just could not tell with which ones, they only said that they were new and fully working, they could not take a photo, it was somewhere in the warehouse, nobody did will, agreed that they are sending to St. Petersburg, and I will look at the place and decide whether to take or not take)

Now you still can't find these slow ones, so it's not up to show off

[IRRI]

IRRI,
I had a similar defect with Rival.
As I cooked, the contents of the bowl began to flow out little by little through this * needle's eye * and onto the inner metal base.
Cooking could be lower in volume than the bowl defect.
It is better to check immediately that everything is in order and there are no smudges on the walls of the metal inner base.

Added Sunday 25 Dec 2016 08:29

🔗
Hot chocolate with BEILIS liqueur for New Year's party in slowcooker.

Hot chocolate with BEILIS liqueur for New Year's party in slowcooker.

funny

such a delicacy can be made in a slow cooker for stewing or even heating, and in a milk cooker, and in a water bath

Yeah, I'm writing words.
If children drink the drink, then BEILIS should be excluded.

2 (120g each) medium-sweet chocolate bars for baking,
1/2 cup sugar-free cocoa powder
1/2 cup sugar
1 tbsp. l. vanilla extract,
1 cup heavy cream
6 cups whole milk
1 cup of BEILIS Irish Cream liqueur.
For serving marshmallows, or whipped cream.
Cooking in a slowcooker, 4 quarts (3.5L) or larger.

How to cook:
Break the chocolate bars into pieces, place in the slowcooker bowl.
Add the rest of the ingredients except BEILIS.
Cover and cook for 1.5 hours on HIGH.
Stir the mixture every 30 minutes.
Then add the liquor and stir.
Switch slowcooker to heating.
Serve with marshmallow, or whipped cream, this is for adults.
For children, liquor should be excluded.

Added Monday 26 Dec 2016 08:22 AM

🔗
Here's a cute version of a chicken thigh stew with vegetables.
In general, I would translate stew as hot, but here it looks more like a stew.

I made a pea stew according to this recipe.
🔗
For myself, I decided to exclude ham and bone from the ham from the recipe, the taste of the broth was enough for me.

So I loaded the slow cooker into the bowl
450 g of dry split peas (I washed the peas, boiled them for 10 minutes over high heat, washed them again and placed them in a slow-cooker bowl), but in vain, the taste of the peas became weaker and thicker too, next time I will put only washed peas.
7 cups chicken broth (I have turkey bone broth)
2 cups diced ham (I didn't put it in)
1 bone from a ham (also did not put it),
4 cups potatoes, sliced
1 cup diced carrots
1.5 cups of celery root cubes
1 tsp dry thyme,
1 / 4h l. peppercorns,
2 bay leaves.

I covered it with a lid and cooked at the LOU for 8 hours, never opening the lid. And also in vain, peas fall apart much easier on Hai, in 5 hours, it turns out to be quite tender, like jelly, but there is no such thing on Low.
I threw out the bay leaf from the finished stew.
Since I didn’t put the ham, I salted the finished stew, which thickens before our eyes.
All vegetables retained their shape at a consistency * eat with your lips *
The taste is pleasant, not intrusive, but rich at the same time.

Added Monday 26 Dec 2016 7:29 PM

My Christmas turkey bones made 3 liters of broth.
The most important thing for thick pea soup

Added Monday 26 Dec 2016 7:46 PM

Next time I'll just scald the peas so as not to drain all the thickening from it.
And I'll put it on LOW for the night, at 10 o'clock.

a little more movement than possible, for me a little confusing

boiled for 10 minutes over high heat, washed again

extra for the slow cooker and for the peas

broth (

extra for a slow cooker
if you only want to do extra work with a slow cooker

I make everything as simple as possible:
- sorted out and briefly (so as not to wash out the aroma and taste from it) washed peas + water + any meat (meat, bones, meat on the bone, peas are very fond of pork in any form), the ratio of peas and water - if desired, vegetables or immediately , or when cooked in the form of frying, if the peas are cooked without meat or on the bones without fat, you can fry peas without meat + smoked sausages + such frying into ready-made peas and it is still hot, languishing, mixed
- I cook the peas for 4-8 hours, depending on the desired degree of digestibility of the peas
........................ ...................

there is no need to cook ready-made ham / sausage, broths for a long time

ready-made broths, which are good from a slow cooker, are just needed for the subsequent quick cooking of soups
........................ ...................

judging by some videos, Americans have a slightly different approach to cooking - they take semi-finished products and for some reason slowly develop their habits for a long time ...

Americans have a slightly different approach to cooking - they take semi-finished products and for some reason slowly cook them for a long time

busy people))) many apparently do not suspect the existence of semi-finished products)
it is probably unpopular with them

[Irsha]

Irsha,
The obligatory boiling of legumes before putting them in the bowl is described in the instructions: mail1: for a slow cooker, most likely you have it too.
Ira, it is more convenient for me to cook according to verified recipes, I love stability.
Ir, I now want to perk up on night cooking. My animals were not nervous, so I will cook such a stew next month at night.
For 10 hours it will not digest vegetables, that's for sure.
As for the ham and sausage in the pan, I agree 250%, except for the hodgepodge.

The obligatory boiling of legumes before placing them in the bowl is described in the instructions for the slow cooker, most likely yours too.

the first time I hear about obligatory, it cooks well without soaking and boiling, otherwise why a slow cooker with its leisurely cooking

it is more convenient for me to cook according to verified recipes

well, it goes without saying, whoever is comfortable

but the slow cooker frees you from many body movements - it is convenient that you put it on, turn it on, ready without being present

Added Monday 26 Dec 2016 09:47 PM

unaware of the existence of semi-finished products

probably

[Irina]

Irina, Soak (and even with baking soda) and drain after initial boil to minimize flatulence.

[Irsha]

Irsha,
Ira, legumes are now for some reason considered toxic, if they are not boiled and the broth is not drained. I don’t know about toxicity, but * musicality * they lose it for sure.

Soak (and even with baking soda) and drain after initial boil to minimize flatulence.

at the dawn of marriage, 36 years ago, only without soda, I did just that - soaked and drained, there was no slow cooker then

then I noticed that peas, washed, soaked and not drained and boiled in the same water, tastier, richer pea taste

when cooked on top of a cooker - not a single removal of dense foam, no foam is formed in a slow cooker, since there is no boiling

flatulence.

was not observed, well-boiled peas do not give it

legumes are now considered toxic for some reason

peas are not beans

beans and beans - yes, soak, drain, rinse

peas - we have a favorite for over 30 years, I cook it until it completely disintegrates, the degree of density is different - from a rather thin soup to thick puree

It's the master's business, I cook chickpeas (not peas) only after soaking in soda.I advised those who cook peas - they also noted a positive effect.

the difference between peas and beans and beans - we eat raw peas (green, in pods), but beans and beans cannot be eaten raw

I cooked chickpeas first with soda, then without soda, I did not feel the difference either in taste or in cooking time, if there was, then not much, lived in Central Asia - chickpeas are only soaked and washed there

and so - yes, everyone has a master's business, we share our experiences

first cooked chickpeas with soda,

I don't cook with soda, I just soak it with subsequent rinsing.

IRRI,
I had a similar defect with Rival.
As I cooked, the contents of the bowl began to flow out little by little through this * needle's eye * and onto the inner metal base.
Cooking could be lower in volume than the bowl defect.
It is better to immediately check that everything is in order and there are no smudges on the walls of the metal inner base.

Thank you!
No, there are no smudges, the device is pristine, it is clear that it is new (even the label is attached to the lid in such a way that if you remove it, then it will not be attached either)

I didn’t have time to read your message and was already cooking in it, nothing leaks for me (I did uzvar all night)
Pah-pah-pah (yes, it cannot leak there, in fact, just dots on the outer enamel, well, I hope at least)

dots on the outer enamel

cobwebs begin to appear on the black bowl after a while, on the white bowls, most likely, they are simply not visible

as if the finest microcracks do not interfere with cooking

so that the finest microcracks do not interfere with cooking

Ufff
Calmed down
The main thing is not appearance, the main thing soul how does he cook
And then I tensed ... I think it will flow in six months, you never know, if there is such an experience

[IRRI]

IRRI,
It was as if a needle had been pierced through me. A tiny crater a couple of millimeters in size, and on the outside in the same place.
* A cobweb * on the enamel appears over time and does not interfere with work, this is stated in the instructions to the Kenwoods.
Since there is no leakage outside, it means that the defect is cosmetic and does not interfere with the work.

Added on Tuesday 27 Dec 2016 09:46 AM

I chose a baby for myself:

Andrew James 1.5 Liter Premium Slow Cooker with Tempered Glass Lid, Removable Ceramic Inner Bowl and Three Temperature Settings

Settings

HIGH - Heats to 95˚C, food will bubble and simmer and cook more quickly. Great if you can’t wait too long for a tender and tasty meal.
LOW - Heats to 85˚C, food will cook on a low simmer and will need to cook for longer. Use this setting to cook all day while you’re out and about.
AUTO - Cooks on high for 4 hours, before switching to low and keeping food hot until you’re ready. Ideal for frozen food or other foods which need to be cooked fully before being left to stew.

Ceramics

Germans praise)

That the slow cooker does not boil is not true ...
HIGH warms up to 95 ℃, food will bubble and shake and cook faster. It's good when you can't wait long for tender and tasty food.
LOW heats up to 85 ℃, the food will cook * shaking * and it will take longer.
Use this mode to cook all day long when you are not at home, or similar situations.
AUTO cooks on High for 4 hours, then moves on to Dow, keeping the food hot until you need it.
Ideal for frozen foods, or those that need to be cooked first, then simmered

Pick up hot dishes for the NEW YEAR table.
I looked at the salmon recipe from the book * The new slowcooker * by Brigitt Binns.
Braised Salmon with cucumber-yogurt salad.
125 ml vegetable stock, homemade or cube,
250 ml dry white wine
1/2 small onion, in wedges
3 sprigs of fresh dill,
10 g chopped dill greens,
Salt and freshly ground pepper.
6 pieces of salmon fillet, 155g each,
250 g thick yogurt
1 tbsp. l. mayonnaise
1 finely chopped shallot onion
10 g chopped parsley,
1/4 tsp ground cumin.
1 english cucumber.
How to cook
Cut a long * English * cucumber in half lengthways, then cut each half into thin slices across.

And in a bowl of slowcooker, mix 125 ml of water, broth, wine, dill sprigs, onions, salt and a little pepper. close the lid and
Cook on Low for 30 minutes to release the aroma.
Add salmon fillet, close again and cook for 1 hour on Low.
The fish will become all matte, strong, but very tender.

At the same time, combine yogurt, mayonnaise, chopped shallottes, winter and 3 tablespoons each. l. greens of dill and parsley.
Add cucumber and stir well.
Season with salt and pepper.
Place the salmon fillet on warmed portioned plates, pour over the sauce formed during cooking
Top with cucumber salad and garnish with herbs

Added on Tuesday, December 27, 2016 4:32 pm

Found an interesting recipe for cabbage soup in a slow cooker.
Must try, replacing meat with mushrooms

🔗

[Irsha]

Irsha,
Ira, I bring you praise and a report

For 5 hours on Hai.
From 2 glasses of washed peas and 7 glasses of water, I got a wonderful, uniform, fragrant puree, to which I added frying in butter with water, salt, pepper, garlic and dry herbs.
You are right about
that peas do not need to be boiled, they are just tastier when washed,
that High is more suitable for boiling peas than Low.
THANK YOU.

[Oksana]

🔗

awesome version of vegetable soup, ingenious, water does not help vegetables, but potooom, yeah, the author of this soup is great !!! fully revealed the taste of vegetables
water - it is advisable to add hot water, it is well known = into hot broth (and there is enough broth there) + hot water

in multicooker on * stewing * you can depict such a soup

Oksana, tasty - it's great! and without much hassle

[Irsha]

Irsha,
Where else can you get the same efficient recipe for mushroom sour cabbage soup?

[Oksana]

Oksana, so well - you yourself wanted to replace meat with mushrooms =

I am in the red02 often make mushrooms + onions + stewed potatoes, without water - there is a lot of tasty food and a lot of broth, both from mushrooms (I have fresh frozen ones) and from onions

Added Wednesday 28 Dec 2016 6:03 PM

pinch of dry mushrooms per liter of cabbage - aroma, taste, and - the very aroma from unsightly boletus and aspen mushrooms

[Irsha]

Irsha,
Ira, I want sauerkraut, there, somehow, they first simmer the cabbage separately, and then pour it with a ready-made broth of vegetables with mushrooms and then simmer it.
I would like to get a real recipe for sour cabbage soup, which has been insisted for days.
I'm looking, but I don't see it yet

[Oksana]

Oksana, but try = a bookmark like that of that smart woman - without water: cabbage, meat or mushrooms, potatoes on top of sour vegetables, so as not to get stiff, a little oil under the cabbage, stir it, and by the end of cooking + boiling water, there will be soup, thickness - by taste

[Irsha]

Irsha,
Ira, I have an idea
A layer of fresh cabbage, on top of it champignons,
Top with carrots.
Top with onions and a little chopped sauerkraut. I will cover the top with cabbage leaves and simmer in my juice until the upper leaves become transparent, like this lady's.
And then add flour and pickle from sauerkraut and let it grow.
I think we get sour cabbage soup with mushrooms

you get sour cabbage soup with mushrooms

They poisoned my whole soul with these sour cabbage soup. I put cabbage soup in a slow lure - sauerkraut for 2 hours on a high (in a monster), soaked the porcini mushrooms in parallel, after 2 hours I added them along with the water in which they were soaked, to the cabbage, after another hour, one whole potato. As the potato boiled, I crumpled it, and returned it back to the cabbage soup. Salted and pepper. Tasty how

[Stafa]

Stafa,
Yeah, while I'm overeating my peas (cabbage soup is coming in front of me.)
Yesterday I cooked a pea soup, as tender as jelly, and froze half of it, like it will go the next month.
Today I froze and ate

Added Thursday, December 29, 2016 3:51 pm

I feel that it will be the same with cabbage soup.
While I'm pondering how to * ennoble them *, sour apple, or plums, well, brine by itself

My sauerkraut is so tasty, I pick it up in a 2-liter saucepan, then it doesn't stand in the refrigerator for long while we eat, that is, my cabbage is always freshly made. And the acid and brightness she gave to the soup is gorgeous. Brine and drain free. For a long time I have been simmering sauerkraut on cabbage soup and borscht in a slow dish before cooking the main course. Sometimes I put it on at night.

[Stafa]

Stafa,
Very interesting about cabbage
, and in more detail in the sense of the regime, time, with or without oil?
.

I fill the sauerkraut with water, since the slow is small, then I do not languish much in quantity. I just pour the cabbage with water and simmer. In time - I try the cabbage - if it has become soft, and I like the taste, then that means enough.I have a very nimble little slow (that's why it's a monster) and I won't tell you about the time, I can put it on for the night.

cobwebs begin to appear on the black bowl after a while, on the white bowls, most likely, they are simply not visible

as if the finest microcracks do not interfere with cooking

Straight on all slow models?