Slow cookers: model selection, features, reviews

[Sens]

Sens,
All of my ate with pleasure and did not complain of indigestion.
The veterinarian forbade eating rice (because it removes not only toxins from the body, but also useful substances, and also strengthens.) And oatmeal, if strong physical exertion is not expected (swelling and vomiting often occurred in my dogs after oatmeal, well and it weakens, of course)
Buckwheat and corn once a week brown rice, and of course meat. And some vegetables

[brendabaker]

brendabaker, there will be no disruption if some problem does not join. It's just that the corn comes out the way it came in. It is not digested at all. (The conversation is about dogs, if someone has not noticed)

It is not digested at all

Well, it's not only in dogs))

That is, natural Americans, Mexicans, Moldovans, Georgians have eaten something wrong for centuries?

Well, I can't say for all the nationalities, I personally wrote about myself.

Well, it's not only in dogs))

And who else? Just wondering.
.... uh ... you're not talking about people, I hope ...

That is, natural Americans, Mexicans, Moldovans, Georgians have eaten something wrong for centuries?

we're talking about dogs. What does the Eskimos have to do with it?

[Sens]

Sens, about people, about people

[Sens]

Sens, about people, about people

I get it, you already wrote above ...

Well ... corn cannot be completely absorbed into the human gastrointestinal tract, there is a lot of indigestible cellulose in it.
Therefore, it is important to chew the corn for a long time for high-quality grinding and intensive processing with saliva enzymes. It's about boiled corn. And the portions are not excessive.

There may be individual reasons for poor absorption, but if you don't notice problems with other foods, it's hardly worth worrying.

My grandmother used to say: * What is in favor of the Russian, then the Germans will die *.
Peter D * Adamo linked to a person's blood type the fact that the same food can be a medicine for one and poison for another.
Therefore, first of all, you need to listen to YOUR organism, the one and only

Peter D * Adamo linked to a person's blood type the fact that the same food can be a medicine ....

We need to give him an idea so that he can come up with a theory for dogs ...
But it will be more difficult than for humans ...

Here is such a tender corn porridge I got in 4 hours on HI,
Proportions 1: 3.5, water bath, hot water in a bowl to the level of water in a jug

[Oksana]

Oksana, Great porridge!
I was not inspired by slow porridge. We must try to cook in the same way.

Here is such a tender corn porridge I got in 4 hours on HI,
Proportions 1: 3.5, water bath, hot water in a bowl to the level of water in a jug

you inspired me to try too.
If you are brewing a small batch, you may be interested in learning about the very small, Chinese mv.
They come in a conventional device, but they are in a water bath, a volume of 0.7 liters.

[Sens]

Sens,
My slow cooker and my 1 liter jug ​​suit me.
Chinese rice cookers with a clay bowl are not for me

[Sens]

Sens,
Chinese rice cookers with a clay bowl ...

Why with clay?
that is, you mean unglazed ceramics, but my babies are just glazed, that is, the bowl is the same as in Kenwood in quality. Less current
I do not impose, just for the sake of fairness to Chinese women

very small, Chinese mv.
They come in a conventional device, but they are in a water bath, with a volume of 0.7 liters.

But you can't buy them from us, but order from China, it is not known how it will come; ceramics - brittle material

But you can't buy them from us, but order from China, it is not known how it will come; ceramics - brittle material

yes! But I bought one of the babies at aliexpress. And the seller sent it by mail in its original packaging. The box, I remember, was crumpled, but the bowl didn't break!
Rather, there is no such weight there that heavy blows are from the gravity.

I really hope that the Sverdlovsk GUYS with a sitall bowl and of different sizes will be on sale again, but for now I will cook in Kenwood

Sverdlovsk GUYS will be on sale again

will not appear. for a long time, those times, there is no plant. it was a program * we will beat swords into plowshares *, in factories, along with machine parts and, for example, toilets, they began to make cauldrons, garlic presses, stewpans and boys

everything, the program at that time was completed

moreover, we have China, why make it expensive when there is cheap

In the 1980s, in the USSR, the Parenka quiet cooker was produced by the Sverdlovsk Machine-Building Plant named after MI Kalinin.

[Irsha]

Irsha,
So, all hope is for BORK, they brought one tricky slow cooker to the market, they can expand the range

(I'd rather pay once for the device to work for 20 years than buy cheap flimsy and unreliable products from Chinese scammers).

In my 3.5-liter sibrizka, after four hours of cooking, the porridge was cooked to a puree state. The most delicate. Tepe I understand why this porridge is so held in high esteem in the Caucasus.

than to buy cheaply flimsy and unreliable products of Chinese scammers).

A flimsy and unreliable one is really not worth buying.
It is also naive to assume that there are no quality goods in China.
My two little mdvkies from Tonze are very decent quality! In total, I have six devices of this brand, and I am very pleased with them. However, like all other owners of devices of this respected brand. You can read about it in subject.
And I would not say that they are cheap ...

Two of my little Tonze mdvs of very decent quality

Straight salt and pepper on the wound so I want a little slow

Straight salt and pepper on the wound so I want a little slow

what is stopping you? We (many on the forum) bought from China through an intermediary. Someone bought in English ebee.

Last summer I ordered a liter Tonze slow-drink with Ali. I asked the seller for additional packaging. The package arrived perfectly

what is stopping you? We (many on the forum) bought from China through an intermediary. Someone bought in English ebee.

or through Amazon, now there is an opportunity to choose according to your taste.

[Oksana]

Oksana, brendabaker, hybrid slow cooker \ slow cooker - a bowl (sort of) slow cooker, multivariate programs

the prices, however, are too different, I do not think that in a remote store the price should be less than on the home site

[iriska3420]

SCOTCH PEARL SOUP IN SLOW COOKER
🔗
The link is a basic recipe, and I will tell you how I prepare this soup.
Cooking consists of two parts, this is an overnight steaming on a low setting, which gives perfect meat
and cooking in the morning on a high setting, which makes the vegetables soft and soft and gives the soup a thick and velvety texture.

COMPOSITION OF PRODUCTS:
4-6 chicken drumsticks, skinless
3 carrots, finely chopped
2 small onions, peeled and finely chopped
1 turnip, peeled and finely chopped
1 celery stalk, finely chopped
50 g dry barley,
50 g split peas,
2.5 l of water,
1 bay leaf, dried thyme and rosemary
Salt, black pepper.

HOW TO COOK:
I soak the barley for 4 hours in the evening.
I clean and cut vegetables (turnips should be neither bitter nor fibrous),
I rinse the peas, put them in a slow cooker bowl, add the barley without water and all the vegetables, mix
I put my shins on top for 4 servings.
I fill it with water to cover everything.
I put on LOU and go to bed for 10 hours.
In the morning I take out my shins to let the tender meat cool,
I switch the device to HI, salt, pepper, put bay leaves, thyme and rosemary, stir intensively.
I leave it on HI for 1-1.5 hours, the soup thickens during this time, the carrots and onions become perfectly soft.
I remove the meat from the legs, divide it into small pieces and return it to the soup.

Added Thursday, January 26, 2017 1:21 pm

iriska3420,
Lucky,
Unfortunately, SeaBreese is not for sale with us.
I'm glad that I liked the porridge, we also ate ours in no time.

Added Thursday, January 26, 2017 1:26 PM

And why are slow cookers not included in the list of equipment, almost all forum participants have them?

I read the topic and also thought about buying a slow one. And here I discovered that there was no choice. I found in my Voronezh only Russell Hobbs 22740-56 in Yulmart for 4400. But there are so few reviews about her. Can someone tell me how she works. The device is needed mainly for stewing meat and cooking porridge.

[Zamorochka]

Zamorochka,
Her bowl is not thick ceramic, but made of aluminum, coated with a non-stick coating. These slow cookers heat up faster than those with a ceramic bowl.
But why buy such a slow cooker, if you can take a multicooker with the ability to set the temperature in the range from 80 ℃ to 100 ℃, I can't say, I don't know.
On our branch they use the previous model Russell Hobbs, it was called COOK AT HOME, something like that, if I'm not mistaken, there is a bowl made of thick-walled pouring ceramics.

.

[brendabaker]

brendabaker, Oksana, thanks. I understood everything. I will search with a ceramic bowl, maybe it will appear in the Flea market or on Avito

[Zamorochka]

Zamorochka,
Galina, such slow cookers have begun to appear now, I just can't figure out what is their advantage over standard models with a ceramic bowl?
Usually you want her to cook at a slower pace, so that you can sleep longer, or leave home,
And the new ones seem to be the opposite, faster.
Until I understand what the trick is

what's the trick

Chinese rice cookers have been modified into European multi-cookers with a bunch of buttons, as well as heavy slow cookers with 2-3 modes t are sometimes replaced by more mobile ones, with Teflon bowls

we have already examined such slows with teflon bowls a month ago

and there are analogues, good deep frying pans, 5 l, teflon, large t range, available in stores, not a wild price, analogs such a multicooker pan is enough

I like to roam around healthy forums, or look at the iron one, I look, and the men there too slowly brew
🔗
Health to them, good luck in quality and thank you very much for the recipes

Inspired by the idea of ​​chicken fillets in SALSA sauce, I also decided to cook chicken pieces in tomato sauce for 6 hours at LOU.
I put the seasonings, like at the chakhokhbili.
Indeed, SET and FORGET, and the result is pleasing to the taste
The recipe was posted on the main

milled milk, then fermented with sourdough, excellent and very tasty fermented baked milk turned out
🔗

[katko]

katko,
Gorgeous fermented baked milk, what an amazing color.
That would be a separate recipe for it, we are in science

[Oksana]

Oksana, yeah, the color is so real, tasty, so thick, it is pleasant to drink, not sour, but still you understand that sour milk
what's the science
I put it in the evening for High for 2 hours, probably, then I transferred it to the Medium (in mine there is such a regime) and went to sleep. then as you liked the color, turned it off, cooled down, added dry starter culture and into the yogurt maker for 8 hours
yes, we probably have a recipe here

[katko]

katko,
How much milk was there? Half, two thirds, (more less) the volume of the bowl?
That is, the milk stood on the medium for about 8-10 hours?
And in the morning the fermented baked milk was already fermented?
I want to understand the algorithm so that I can adapt myself too.
Although, of course, all slow dishes are prepared a little differently and I will have to create my own optimal recipe myself.
While I'm writing down who cooks how

I simmer milk on an almost full bowl of any slow cooker - I almost always load containers at max, I don't like to heat the air

time and program - at will, what degree of heating you want milk, at High 6 hours - rich color, aroma

on Low for the night - almost the same

pouring milk into bottles and jars, ferment half of any sour cream

I always take only natural - from cow, and not from the store, milk, I see no reason to reheat store milk - good fermented baked milk and melted milk from the same milk is already on sale, why simmer store milk - pasteurized or sterilized

I want to understand the algorithm so that I can adapt myself too.

Oksana, look at my milk:

Here in a small slow cooker:

Baked milk (slow cooker Russel Hobbs (3.5L) (Admin)

And here in a large, 6 liters Kenwood. But the principle of cooking is the same:
🔗

I don't slow cook, but I keep this pot especially for baked milk only.
As for me, nowhere else, in any device, baked milk turns out to be so tasty and beautiful in color as in a slow cooker with prolonged boiling-boiling.

[Admin]

Admin,
Tatyana, thank you, I'm going: mail1: look,
I gotol in a slow cooker, so I will heat the milk in a water bath in a sterile container, it hurts to make a bowl (many notice a gray bloom after the milk on the bowl, which is then washed out only with vinegar)

Added Sunday Jan 29, 2017 6:12 PM

Irsha,
Ira, and when the bowl is full of foam, or does it not pick it up, when there is not enough space for hot air circulation?

[Oksana]

foam

is formed if either the bowl is open or, as Tanya-Admin showed, the bowl is not full

Posted Monday 30 Jan 2017 11:48 AM

Oksana, have you tried it in a thermos? sovietunion taught us how to make a little bitch

In the first years of marriage, I was so milk and * colored * - a three-liter can of milk from a cow will be brought in the evening - I will boil a liter, in a liter thermos, in the morning - creamy milk

Ira, I have two of them. Japanese I shore for herbs and rose hips, well, and dried fruits in it in winter I compote.
There remains a stainless steel, but there are doubts.
because it lowers the temperature faster than glass
And the Soviet glass ones with a cork plug and a wide neck, where can we get them now?

And the Soviet glass ones with a cork plug and a wide neck, where can we get them now?

on AVITO, if the price suits

[Irsha]

Irsha,
Ira, about loading the bowl, I read that loading the bowl from half to two-thirds of its volume is needed for the following reasons:
When less than half the bowl is loaded, food will cook faster than required. This is important for those who are not at home or who are sleeping.
When the bowl is more than 2/3 full, the food may not cook evenly, that is, some is cooked and some is damp.
Moreover, a layer of hot air between the lid and the food is needed to pasteurize the top layer of this food, that is, it is still warming up from above.
(A slow cooker works like an oven, heating goes from the bottom and along the diameter of the bowl and from above with hot air, so it is not advised to open the lid)
But, of course, the master is the master

master-master

but there has never been such a thing

When the bowl is more than 2/3 full, the food may not cook evenly,

and yet the slow cooker bowl is not the oven in which the food is cooked in the hot air, and a thick-walled pan with heating, and in the pan we pour and apply anything - and less and more, as needed

moreover, I didn’t read, but did it as it was more convenient for me

[Irsha]

Irsha,
Ira, the pan heats up only from below,
And in a slow cooker, the heating element covers it, like a belt around the entire diameter of its base (and it is located just higher than the half of the bowl) and even from below, therefore, the slow cooker is compared with the Danish stove (DUTCH OVEN), that is, with a goose-house in which dishes are prepared in the oven. And a layer of hot air from above in plays its role in warming up the entire mass,
although, as soon as vegetables or meat are squeezed in the cooking process, just this layer will appear, then every housewife looks with her own eyes, I agree with you

DUTCH OVEN

Danish-not Danish

🔗

we ourselves with a mustache, meat baked in coals in clay - long been invented, potatoes in coals, but all peoples in one way or another bake-simmer food, fire-stoves were much earlier and longer than electric pans

I also cooked in a simple country stove in cooling coals