Slow cookers: model selection, features, reviews

[gawala]

gawala,
Galina, already done, the taste is apple, sweet, there is no sour taste at all
.
And I also thought that if I greased the bread with butter, it would be even tastier.

already done, apple taste, sweet, generally no sour taste

Oksan, as I understand it, it turned out to be very rich and, I think, very aromatic jam. What we bought did not lie close to yours. I say that a rare byaka.

if the bread is greased with butter, it would be even tastier.

Well, not the last jam on bread ..
What recipe did you use? Did I write or did I miss?
A .. I found everything, it was decorated with a recipe. I went to study ..

[gawala]

gawala,
Galina, just don’t laugh, I’m now this jam on top of boiled-smoked brisket on black bread .... so the taste of brisket was clearly manifested, as if it had become twice as delicious.

just don't laugh

Why laugh .. There is nothing to laugh about. We always serve schnitzel with cranberry jam and at home, if I make schnitzel, then always cranberry jam to the table. And my husband eats it with tablespoons of schnitzel ..

[gawala]

gawala,
Very unusual, apparently sugar is a very strong flavor enhancer. In short, I got into the freezer for the container that I froze yesterday. While apples are in bulk, you still need to boil such a sauce

[Kenwood]

Apple jam in a slow cooker KenwoodCP658

in standard In a slow cooker, you do not need to open the lid, there is no boiling, there is no steam, otherwise the temperature will be lower.

[brendabaker]

brendabaker, Oksan, put it .. True, without honey, with brown sugar, "pepper-salt" with cardamom and nutmeg and put a cinnamon stick. Exactly the wand. There is a ground at home, but I wanted to put something down and see what happens. The apples are of the same type. I don't care which one I take, they are all sweet and tasteless. Peeled apples weight -750g. 2 tbsp. l sugar. At low 8 o'clock.

[gawala]

gawala,
I would also like not ground cinnamon, but I have no chopsticks at home right now
1 stick = 1 tsp ground

1 stick = 1 tsp ground

Yeah. Well, one sticks is enough.

I wrote off another recipe, without honey, but I haven't cooked it yet. I chose the recipe with the smallest amount of sugar, I am already sweet
.Slow Cooker Apple Butter
Apples of three sweet varieties, total weight 3 kg
0.5 cups dark brown sugar
0.5 cups light brown sugar
0.5 tbsp. l. cinnamon
1/4 tsp nutmeg,
1/8 h, l. carnation
1 / 8h l. salt
1 / 2h l. vanilla extract (add later)
Peel the apples, grate thinly, put in a bowl. In a separate bowl, mix spices (except vanilla), sugar and salt, put on apples and stir.
Cook on Low for 10 hours, stirring occasionally, until mixture is smooth and dark brown.
Remove lid, add vanilla extract and cook for 2 more hours on Low.
Knock down in a puree with a mixer, put in dry sterile jars with a screw cap and store in a holrlnik for 2 weeks, or put in a container and freeze.
The time here is for a large slow cooker and 6.5 pounds of apples in it. In a 3 liter, time will take less, and even less in a 1.5 liter. The first time you have to look at the color, smell and so that all the liquid does not boil down

I wrote off another recipe

Yes, there are a lot of them on the Internet. Choose anyone.



In general, it is indecently tasty. Oksan, thanks again.
I have apples 750g, 1 tsp of cinnamon with a small slide, nutmeg - 1/4 tsp. cardamom - 1/4 tsp brown sugar -3 tbsp. l Art., lemon essence - 3 drops. Low mode -8 hours.
After 4 hours, I pierced the mass with a blender. And cooked for another 4 hours.In the photo, the puree is a little brighter than in life.

Yeah, very tasty



Galina, can I ask you, if you have time, copy your composition of products for 1.5 liters into my recipe, in the comments, because many have 1.5 liters of slow



Or design your own with a recipe, so it will probably be even better

[Galina]

Galina, Oksana, Wow!
And will such mashed potatoes go to the filling for pies?

And will such mashed potatoes go to the filling for pies?

No, mine will definitely not work. But spread the biscuit cakes very well or open yeast cake, it will be great.

[Mirabel]

Mirabel,
Vika, in theory, will do, since fragrant, sweet and dense
But practically ... mine is already over, and Galina has even less of it
... Yes, it will be better with a thin layer

Galina has even less of it.

No, these are leftovers from a saucepan, there was not enough space in the bank. And so, I have a whole can of 250 ml. I save ..
Now I tried it. Sweet. Two tablespoons of sugar could have been enough.

[gawala]

gawala,
I'm sweeter too than I thought I would get
Another time I want to remove sugar altogether and leave only 1/4 cup of dad's honey, because of its fragrance in the prepared sauce, I will still freeze the sauce, or eat it quickly, I don't really need sugar as a preservative, especially since the sauce boils quietly for so long.

will freeze, or eat quickly

Isn't it possible to put it in hot jars and store it in the refrigerator. I closed the can like that yesterday.

[gawala]

gawala,
Galya ,. who writes that no more than 2 weeks and who, that up to 2 months in the refrigerator. Or put in containers and freeze If there is an extra jar, I will leave it to see how long it will last.
I understand that this sauce is cooked on a festive table for the autumn harvest holidays, such as Thanksgiving, or for gifts for Thanksgiving and Christmas, it apparently does not stagnate for a long time.



And so, yes, pour into sterile jars, wrap the lid, turn it over and let it cool



It seems to me that long-term storage requires a large amount of sugar as a preservative,

in our bazaar apples are inexpensive all year round. Buy and Make! and there is nothing to keep something so lovely
Ladies! But quince can also be cooked like that. Isn't it?

[Mirabel]

Mirabel,
Vika, you directly read my thoughts, I just wanted to say that we have apples all year round at the same price, buy and do.
I don't know how to cook quince

But quince can also be cooked like that.

Vic, yes, you can probably cook anything you want. My pumpkin is ripe. Today I removed everything. 6 pcs of huge butternut pumpkins. I gave three to our Gasthaus. I kept three for myself. Now I think that it will be necessary to make a pumpkin in the same way, not necessarily sweet, and you can also sweet .. It is very useful, pumpkin.

[gawala]

gawala
Galina, and I adore raw pumpkin, I just rub it on a grater, add chopped herbs and mayonnaise. And pumpkin juice with an apple or carrot is delicious

I adore raw pumpkin, I just rub it on a grater, add chopped herbs and mayonnaise. And pumpkin juice with an apple or carrot is delicious

Well, it goes without saying and raw and freshly squeezed juice.

[gawala]

gawala,
Galina, have you tried freezing the pumpkin? My daughter buys ready-made frozen pumpkin in 400 g bags

and did you try to freeze the pumpkin?

I have no room in the freezer. And it makes no sense. While it is fresh, it must be "eaten and drunk". I have a variety "Muscat", it is very juicy.

[gawala]

gawala
Galina, and I adore raw pumpkin, I just rub it on a grater, add chopped herbs and mayonnaise. And pumpkin juice with an apple or carrot is delicious

fresh juice?

fresh juice?

Freshly squeezed. I cut off a piece of pumpkin, apple, carrot, celery root, in general, what is available, there are always apples. And then I drink. Glass 300 ml.

[mowgli]

mowgli,
Everything is fresh, pumpkin and apple, or pumpkin and carrots, or pumpkin and orange juice.



Dogs are very fond of pumpkin in porridge, or just grate a piece of raw pumpkin into prepared meat with porridge

Yesterday I cooked peas for the first time in Kitusha. I used to do it in a multicooker. I put it for the night for a minute. In the morning there was a shock ... The fact is that if for all your favorite cereals the ratio of cereal to water is worked out to automatism, then with peas I can not remember how much I need and often pour too much water. in the morning from the multicooker, if anything, I drain the excess and everything is ok.And then again the water poured a bit too much, I come, and in the pan there is something super fluid and homogeneous, you won't drain or strain ... nothing, this brew was planned to be eaten for lunch, by lunchtime it cooled down, and it became like this: half a pan is a normal puree, delicious and on top of the water, and when it came in the evening, a fairly homogeneous pea puree was waiting for me, without any separate liquid ... these are the metamorphoses ... you still have to finally remember the correct ratio, but I liked it, delicious and hassle-free

[L_e_a]

L_e_a,
I cooked for 11 hours per MIN peas 1: 5 and so they didn't turn into mashed potatoes. I put it on MAX




I boiled for another 3 hours at MAX, very tasty, the color and smell from dried vegetables is rich, the peas are soft, but in the form of separate small pieces

Is it possible that one tomato-cream, which I put whole in the soup, did not let the peas boil?

I baked beets in foil. No, without foil in the oven or AF tastes better. The foil leads to the side of boiling, and there were only two small beets + carrots. Perhaps something was not enough to fry (put it to the back wall, and the carrots in front). Maybe two layers of foil is a lot? But the carrots turned out - what is a minus for beets, then carrots plus - did not dry out.

Foil leads to the side of boiling

Yes ... I also noticed this when I was baking the buckles. I wish there was more dehydration.

I use foil exclusively to preserve the aroma and keep the temperature the same, since it bakes worse and longer closer to the lid, sometimes the degree of readiness of vegetables, especially potatoes or meat pieces of different sizes, is not the same. And to mix - spoil the look of the dish, IMHO.
I will share it here, suddenly someone will come in handy.


Young, fragrant and spicy goat meat in Russel Hobbs slow cooker (3.5L) (Rada-dms)


But in general .. I really missed the slow, the season of good meat has come, so I took it out of the closet in time! I'll go read your new developments!

[Rada-dms]

Rada-dms,
I am already licking my lips in anticipation of your fragrant, festive dishes prepared with such skill and love



And I use foil to separate the taste of one vegetable from another, and this also gives me a guarantee that one beetroot with an earthy, heavy smell and taste, accidentally worming into my full bowl, will not spoil the rest of my good root vegetables



Rada-dms,
And, if you wrap the lid with foil, the condensate needs to be removed, or let it be? I want to try Galina potatoes with rosemary under the foil on the lid, bake, suddenly it turns brown, so I ask




Outside the window we have hail, and for lunch I have Galina potatoes, for 2.5 hours they oiled, softened, and in some places it got a little hot. That she would blush from above with a lid with foil

Cooked yellow split peas in a puree soup
1 cup peas + 4 cups water + a handful of dried vegetables.
I cooked for 5.5 hours at MAX, until I boiled all the peas, then salt and pepper.
Practically the time and mode is the same as in 706 Kenwood.

[Oksana]

Oksana, thanks for sharing your work. I read your posts here and in the topic about Kitfort

[VitaVM]

VitaVM,
Vita, thank you very much too, I remember you with gratitude

Galina potatoes with rosemary

Oksan, I am already ashamed that I promise to do something out of the book and will never do it. Well, it just doesn't work, the cards won't fit correctly.

[gawala]

gawala,
Galina, I still can't eat your potatoes, and I haven't started the casserole yet, so there is a field of activity. When there is still a lot of tasty things ahead, it's so nice

When there is still a lot of tasty things ahead, it's so nice

Well then fine.

I also had plans to make curls from butter dough with orange peel to grease with my apple butter and monkey bread, I found recipes, counted them for 3 liters, otherwise the slow is busy, then the weather is such that it is not at all to stomp for a set of products for this I want to
Well, I also want to stuff the pumpkin, and my hands don't reach either

I have sugar-coated plums in my slow lollipop. It looks like they haven't stood for several hours, the sugar is there, the juice is not visible. I wonder if you can boil them there or boil them more than necessary until it boils and instead of plums in syrup there will be jam?

[Anna]

Anna, I think you can cook. I cooked a plum for a day. I boiled it down into porridge, because I made jam. It's all about the cooking time. I really liked it: I threw it in and did the rest of the conservation. At the same time, absolutely nothing was burnt.

can they be boiled there or boiled more than necessary until it boils and instead of plums in syrup will there be jam?

Even boiling, plums do not turn into porridge, I had to boil them

[VitaVM]

VitaVM, yeah, then I'll probably risk it. Although before my eyes it is worth "boil the syrup and pour the plums."

Then I'll probably risk it.

Plum in a slow cooker.

the berries will fall apart anyway, if not

boil the syrup and pour over the plums

[Irsha]

Irsha, so I think I'll have to use the multicooker anyway. Let it stand a little warmed up just so that there is something to cook the syrup from. And then the bowl is clogged up to the very lid + added water to make more syrup (and probably sugar should be added too) - I'm afraid it will run away if the juice is let out ...

added water to make more syrup

but there will be no real syrup, the temperature is low for cooking jam.
It is better to cook then just in a saucepan or watch the multicooker so that it does not run away = the program like "stewing" is also not so good, it will turn out liquid, you will have to set the program to a boil, even if the "soup" is something, it boils quietly.

[Irsha]

Irsha, with about 2.5 kg of fruits, it turned out a full 5L multicooker pan. I cook it on the frying program For half an hour it was fried while it boiled, turned it off - then I will continue, my hand is tired of heating the fruit ...
No, the slow one is for jam. And not as I want 1: 1 syrup consistency as it used to be watered in ice makers.

[Anna67]

Anna67,
Why not make syrup in the correct proportions in a copper basin on the stove? While I was cooking, I had one with a long handle.
Who knows how the coating of the multicooker bowl will behave (I read that cooking jam is not very desirable in a bread maker), and in a slow cooker there are no guarantees that you will not forget about it and the foam will not run over the edge (at the beginning of the topic there was a story about how from Kenwood 658 ran away at night and filled with jellied meat, recently I read how Hercules ran in the night, with Maman Slowcooker, I also experienced this myself) only by experience can you determine what your specimen is capable of, why complicate your life?