Slow cookers: model selection, features, reviews

Buckwheat or spelled will do, right?

yes, any will do, but, of course, if there is oatmeal in the mixture, then there will be more thick
We sell a mixture of flakes = 3-8 cereals, and oat "rolled oats" separately.

[brendabaker]

brendabaker, Oksana, all clear! let's do it!
Irsha, Irina, Yes Yes! we also have multi-cereal flakes in our Russian store. I will definitely do it!

For 3.5 liters of slowcooker, I take 1 onion thinly in half, 250 g of mushrooms, quarters, 500 g of fillet, in thin strips. Below are onions, on top of mushrooms and on top of meat, salt and pepper over the meat.

I almost choked on my saliva! And garlic, no, no?

[Deana]

Deana,
Here is an original recipe from the book Soviet cuisine according to Gost and not only
1 kg beef fillet (thin rim, tenderloin)
1so. l. vegetable oil
50 g butter
2 large onions
250 g small mushrooms
1 p. l. hot mustard
2 p. l. finely cut. Parsley
100 g sour cream 30% fat
100 g strong beef broth
2 p. l. flour
Salt, black pepper
But there everything is fried in a mixture of oils and onions and mushrooms and thin pieces of meat in flour breading.
Then everything is poured with sauce, brought to readiness and sprinkled with parsley.
I cook half of the recipe, reducing the mustard to a minimum so as not to overwhelm the flavor of the lean chicken or turkey fillet.
It seems to me that a little dry hnsnock sauce will not spoil



More about KitFort,
If you put it on MAX and just remove the lid, it perfectly evaporates and thickens the sauce, yesterday I made a tomato marinade (onion, carrots, tomato, flour) to the fish AND NO RISK that it will burn.
This universal saucepan cannot be removed from my table, it cooks well and deliciously and the bowl is so easy to clean that I stopped being upset that Seabreeze could not buy

[brendabaker]

brendabaker, Thank you! Is the mustard still spicy or can it be grainy? It is softer and should taste more tender.
100 grams of sour cream is certainly not for me, I will flop the whole jar, I did not spoil the vegetables, this should not be either.

[Deana]

Deana,
I put 0.5 tsp. Dijon, or Russian medium-sharp mustard and I have enough.
In the original recipe, it apparently helps digest beef fried in oil and fried vegetables. I don’t fry and turkey is tenderer and leaner than beef. It is better to first add mustard to your plate in order to understand whether it is necessary or not and how much is needed and what kind,
The first time I banged according to the recipe, so only the mustard tasted, I interrupted everything and mushrooms and a turkey

[Mirabel]

Mirabel,

Yes Yes! we also have multi-cereal flakes in our Russian store. I will definitely do it!

You sell 4 varnishes in your LIDL store, I buy myself regularly. Only from my own experience do I recommend storing it in a cool place (i.e. in the refrigerator in summer). Because grain bugs may wake up. Sometimes, that's why I advise.

[brendabaker]

brendabaker, I realized thanks! I love spicy (in moderation), but of course I would like the mushrooms to be felt. I will also put half a spoon, if anything, add to the plate.

We sell spelled whole and crushed in VkusVilla. Which one is better to take and what to cook?

spelled whole and crushed

Oksan, I took both, it's a matter of taste. I cooked both for a side dish and as porridge (my husband likes crushed more, I, in principle, too, although whole has the right to be cooked. The taste is peculiar in whole (but not like in steamed wheat

[Svetlana777]

Svetlana777,
Sveta, thanks, so let's start with crushed



Today, at the beginning of the fifth in the morning, a cat woke us up, while I fed her, cleaned her, almost woke up.Then I decided to put buckwheat for me and the dog instead of Phillips in KitFort so that there was time to sleep.
I put 1 glass of buckwheat and a full handful of rolled oats, added 3 glasses of water, on top of the dog’s 100 g of turkey fillet from the freezer.
I turned on the MAX, hoping to sleep for 3 hours.
After 1 hour and 40 minutes I realized by the smell that everything was ready. I even had to leave a little hot water, otherwise, for our taste, it was already starting to become a little dry.
Buckwheat is different than in Phillips (not to mention Redmond), some kind of juicy inside and completely absent * cat's pungent * smell when cooking.
Now you need to accurately measure the proportions and time to set the timer in the morning, given that the base keeps heat for a long time

there was no * cat's pungent * smell when cooking.

Oksan, how exactly did you describe him

[selenа]

selenа,
My daughter and I have 1 + 7 reference standards for comparison.

[brendabaker]

brendabaker, Oksan, made a chicken according to your recipe (onion, mushrooms, pSisa, sauce) - such smells soared around the apartment! With a fright, at first I thought that I was burning, I went, checked - no, everything is languishing.
Once again, I strongly recommend that you make out such a deliciousness with a recipe.

[Deana]

Deana,
Dina, the whole trick here is to spread the strips of chicken meat in one layer on top of the onions and mushrooms and salt, sprinkle pepper on the chicken. That is, onions and mushrooms seem to languish in veins, and steamed meat, above them.
If you take a lot of meat, then it sticks together in a lump, gives a lot of liquid and becomes boiled-stewed and even * cotton *
PS If there are no mushrooms, we do without them, we like it.
You can play with the sauce, for example, instead of adding starch, you can sprinkle flour on the meat, or even thicken it with bread, here who likes



For some reason, it seemed to me that I had poured out the recipe for Kenwood 706., looked and there, mainly from my vegetarian period of life.
Dina, did you do it in KitFort, or in Tonza?
If there is a photo, can you post it with a recipe (we ate everything, didn't take a photo, I was sure that there was a recipe)

And we cooked beef shanks, like this
based on "ossobuco". In slow motion Kenwood.

[Samopal]

Samopal,
It turned out great. Can you tell in more detail what was the weight, seasonings, with liquid, or in s / s, what mode and time?



And you have already bought in pieces, I hope, otherwise I have a saw with a blade only for wood, I saw her every year a Christmas tree

[brendabaker]

brendabaker, Oksana, Took a cut of 2 kg = 3 steaks, in one of the popular chain hypermarkets. They sell saws from the manufacturer (but rarely), as well as their own production. Thoughts were such as to take inexpensive meat, and cook yummy))). Kitchen units to help us. Its cost was 250 r / kg. At the same time, pieces of meat on the bone from 400 r / kg. At a familiar butcher in the market, you can bargain for 200 r / kg. This meat is not bought often, but in a restaurant it costs the price of a solid steak. And I cooked according to the classic recipe: rolled in flour ... Fried for 2-3 minutes. in a skillet, on each side (for sealing)... At the same time I took 3 stalks of celery, 3 carrots and 1 large onion, crushed 3 cloves of garlic and chopped everything like this: ... Put the meat in a Kenwood ceramic bowl and, while it was resting there, sprinkled vegetables on the remains of oil ... Sautéed vegetables added on top to the meat , poured 300 ml of mashed tomatoes and here it was necessary to add a glass of white wine or broth, I added water. In time, everything is approximately here. I want to put everything on 8 o'clock Low and forget. But in this case, I put up 4 hours Hai , but after 3 hours I felt that it was time to change the mode, switched to 2 hours for Low and another 2 hours for heating. Everything, on top you just need to sprinkle with fresh green tea, and, bon appetit.... The meat melts in your mouth, you don't even need to chew, and the bone marrow itself happily jumped onto the plate. Seasonings added to flour - half a teaspoon of any tasty salt or seasoning for meat, fried in a mixture of olive and grape oils. And you need a mixture of classic cream and olive. Serve with curry rice (in the state of risotto, i.e. porridge). I cooked brown, but did not take a picture.

[Samopal]

Samopal,, no words ... and there are not enough emoticons thanks for such an inspiring photo essay

[Samopal]

Samopal,
: rose: Definitely no words, I choked with saliva while reading. Thank you, Oleg

[Samopal]

She heated milk at night. I forgot to boil in advance. But she put the foil right away, and not in the middle of the process. She put it on a pan, and folded the edges, sealed it. Above is a cover.
4 hours for Mach and 4 hours for Min. At night I did not notice anything, and in the morning I went into the kitchen - on the countertop there is a sea of ​​spilled water. Condensation leaked through the foil, and did not evaporate.
The milk was beige. The film is hardly noticeable - it darkened later, while the milk was cooling. But not baked like in the oven.
She poured the glass and fermented the rest. Now I tasted the cooled milk - it tasted bad. This is how Oksana spoke - like concentrated from a can. Moreover, the color is melted, but there is no taste. And after 15 hours the taste was.
In general, the lessons are:
- do not seal the pan with foil, it is better to bend the edges onto the lid.
- torment LONG.




Samopal, class!

There was definitely little time for milk. It just didn't finish.

There was definitely little time for milk. It just didn't finish.

Yes. It's just that the first time, when I was tormented without foil, it did not change color at all in 5-6 hours. So I laid the foil. And now it was so decently beige, and I turned it off.
I'll know.

in 5-6 hours

The color of kakash turned out even in the cartoon Panasika, and in the slow Morphy it turned out and the taste was

I don’t know, I put in panasika for 12 hours for extinguishing. I didn’t even think about less sales, since the milk should break through, so I do it in slow dishes for a long time, I like the sweet taste of milk. I also did it in a pressure cooker, this is not baked milk at all to taste, but many people languish and they like it. But the color is cocoa.

Maybe the taste depends on the raw material? I drowned in Russell for 8 hours, it was gorgeous milk, tastier than store-bought, very evening gorge beat a glass of melted

Then you need to talk about the slow mode. Someone cooks for high, someone half-and-half time for high and low, I cook for a long time - I start with high from a cold state, and then translate it to low and let it languish.

Then you need to talk about the slow mode.

And every time to remind about the slow model. Each has its own ideas about the temperature in High and Low.

I have 4 of them, and only in the monster modes are aggressive, all the others work the same way. It's just that the displacement is different, each for its own needs.

[Samopal]

And every time to remind about the slow model.

Impressed ossobuco from Samopal, took out her new two-liter Tonzushka, cooked meat on "long soup" and millet porridge on "quick cooking soup". I was pleased with my purchase, the size of 2 liters is ideal for me, I love cooking in clay, everything turns out deliciously, I turned off both programs an hour before the end.

here the whole trick is to spread the strips of chicken meat in one layer on top of the onions and mushrooms and salt, sprinkle pepper on the chicken. That is, onions and mushrooms seem to languish in veins, and steamed meat, above them.

Yeah - yes it was! I was guided by the quantity in the recipe.
Unfortunately I didn't take pictures, I didn't have time, there was such a smell that it was not up to the pictures, drooling flowed с so until next time.

[Deana]

Deana,
That is why I am not ready at night, the appetite appears and sleep, as it had never happened

[brendabaker]

brendabaker, not all smells affect me that way, but it's just something!
By the way, lately I don’t want mushrooms, they don’t come from me, and only then I suddenly suddenly liked it.

And I'm doing experiments with chicken.
I bought chicken legs in an eco store. The first pair was simply salted, pepper, a little bit of dry and dry sweet paprika garlic for color. At the bottom of KitFort 300 across the water, in the same place I built a * bridge * from a pair of skewers on a dais so that the juice and fat would drip into the water and the meat would be closer to the heating element.
3 hours at MAX, then I wanted to sleep, switched to MIN after 3 hours, and turned it off until the morning.
The result is chickens.baked ham, like in the oven, only the skin is slightly softer. Eat the meat with your lips, but to my taste it slightly smacked of jellied meat, that is, I overcooked it. For me it turned out to be fat and very sated.
The second part I removed the skin and all visible fat, put it on a layer of onion and poured it with tomato sauce like chakhokhbili.
In Kenwood, I cook this for 6 hours on Low, but here 4 hours for a MIN was enough for me, and then, I think 3.5 would be better, for 4 it became a little bit a bit wobbly.
KitFort for MIN prepares with small bubbles around the perimeter of the bowl, just like my Calculation Hobbs cooked for HI.

So I will only heat milk in KitFort for a MINUTE, without any foil, according to Tatiana's recipe - Admin for her same Russell.

poured with tomato sauce

What's the sauce? How did it come about? Liked? Pour to cover?

Something like Kitforth Slow Cooker I don't like. Even on Lowe, it spits like a stung, the boil is pretty violent. Russell was more delicate. Good for stewing vegetables, mashed potatoes and winter cabbage in two hours, not suitable for simmering
Has anyone bought the updated Russell Hobbs?

[Deana]

Deana, Dina, I have a recipe in my recipes * chicken drumsticks - put and forget * everything is there in detail, only the time is reduced to 3.5 hours.

Fotina,
And I have KitFort almost, every day at work, in the morning I went to the store and bought something fresh, I laid it at 11 o'clock, everything is ready for dinner and I bring my daughter a hot lunch
But I would call the KitFort modes Cooking and Stewing, so it's also interesting to know about Round Russell




Deana,
Dina, posted the recipe for frozen vegetables in KitFort2010.
But I'm afraid that now sneakers will fly at me

Something like Kitforth Slow Cooker I don't like.

make lemonade from lemon

KitFort modes, I would call Cooking and Stewing

kitford how chic thick-walled stewpan, moreover, and inexpensive =
manufacturers, or sellers, would not mislead the people, and write - a ceramic stewpan, and indicate the real temperature on the modes !!

[Irsha]

Irsha,
Ira, I agree completely, I'm not overjoyed at cooking, but for our usual slow, KitFort is nimble and hot



Anyone who cooked in pouring cast iron remembers well how eggplants or onions and carrots can burn from below. There is no such thing in Kitfort, the bottom is clean

, posted the recipe for frozen vegetables in KitFort2010.
But I'm afraid that now sneakers will fly at me

Hurrah! Why sneakers? The right recipe!

I won't even classify Kitforth, slow or not, I like it. Especially when there are already tried and tested recipes. And everyone knows about the taste and color of felt-tip pens, someone complains that the usual slow is too long for them, and for someone Kitfort is fast.

[Deana]

Deana,
Dina, if KitFort cooks frozen vegetables for 3 hours, which are cooked on the stove in 20 minutes and in a double boiler for 30 minutes, then it is clear that this is a slow cooker.
I read that modern slow-cooker models run the temperature up to 130 ℃ so that vegetables can be sprinkled in them.
I make an apple dessert according to the April McKening video recipe, so she has it ready in 1.5 hours, and my Kenwood cooks it for 2.5 hours.
Many of us keep different slows for different needs and hot and more * tasty *, ours is hot, it will be necessary to stir up a dessert in it, or chocolate on boiling water, I think that baking in it will turn out better

Tell the knowledgeable! Can you boil a knuckle in water in our pot?
I found a recipe for boiled knuckle, and then the whole thing under oppression and, in my opinion, will be delicious!
that's what to run and watch, how it will cook on the stove, when you can throw and

chat on your favorite forum

do other things and leave for a while.

Can you boil a knuckle in water in our pot?

Of course, what about the jellied meat in it

[Mirabel]

Mirabel,
Vika, if it works out, then let me write off the words, plz



selenа,
Nadezhda, I also ask for a recipe for jellied meat in KitFort, I still like it more than all mine for its European appearance and Thai-Chinese hotness of the modes.

jellied meat is boiled in it

Oh yes yes yes! I was completely gone!

then let me write off the words

but of course!

[Mirabel]

Mirabel, Vika, and I slowly "bake" the knuckles
No need for water, it works great without it



Morphy gave me milk overnight to a soft cream color, and then it turned out to be an excellent fermented baked milk (in a yogurt maker, of course)
Milk from a cow, real

No water needed

Katyusha! write your own recipe!

[Mirabel]

Mirabel, and there is no recipe ... just like with meat I do
You marinate for a day in whatever you want (I liked to hold it for a day or two in a saline solution, then pepper and that's it), and then slowly for 7-8 hours
I translate to High for 2-3 hours and then translate to Medium. It turns off by the outlet timer and then it costs a couple more hours until I wake up)

[Mirabel]

Mirabel, Vika! Catch the link https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=228881.0

[Masha Ivanova]

The shank is browned, the top is like baked, and itself is tender, it falls apart from the bone



Masha Ivanova, she writes that she's a little dry ... that's never happened to me ... maybe it depends on the slow, maybe it's more vigorous
I have knobs, ridges, ribs, everything turns out juicy