Slow Cooker Temperature Chart Kitfort KT 2010

[gawala]

gawala, Galya, looks delicious. Does it look like pilaf or whale with meat?

Does it look like a pilaf or a grilled meat?

Well, I ate a rich pilaf-pilaf once in my life in Uzbekistan. For me it was specially prepared by my friends. Of course, with the fact that I have no comparison. But delicious. The rice is so good. It doesn't look like porridge with meat, from the word at all.

waving

What Masha was rolled into pilaf ...

[gawala]

gawala, to health). This is not my recipe, but Jim's).

This is not my recipe, but Jim's).

Well, let it be Jim, but you showed him.

[gawala]

gawala, you can visit me).



gawala, you did it very appetizing). I also liked this recipe for its simplicity and crumbly rice.

I also liked this recipe for its simplicity and crumbly rice.

That's the same for me. No body movements.

[Myrrh]

I ate once in my life in Uzbekistan.

and he's real only there!
Here, what we are trying to cook is not at all, those products are missing! but delicious and lazy recipes with rice are very good and thanks to those who give them to us,Myrrh,

Here, what we are trying to cook is not at all, those products are missing!

Come on, I don't know about you, we have everything we need. Both in Uzbek and Iranian-folding. Not such a complicated dish. A bit confusing at the beginning, and then it comes on by itself. I'm in the subject, if that. I ate in Tashkent, and in Kazakhstan and Moscow, cooked by residents of Fergana and Tashkent, and a friend from Uzbekistan taught my mother. No cauldrons, an ordinary thick-walled saucepan, a gas or electric stove, even on a kerosene stove, was the case.
And on the spot, in Uzbekistan, everyone cooks a little differently, like our borsch, for example. So which one is the real one? It's just that if it turns out crumbly, soaked, fragrant, not burnt, it is real, and if there is a lot of smudge or liquid, or something in mashed potatoes, but not chew something, it is not real. A little experience and that's it.

[NatalyaB]

NatalyaBIf the hands are inserted in the right place, then everything will work out).
Apparently not so for me. I can't break myself on the amount of fat.
I have not been able to get normal pilaf for a long time.

No cauldrons

My friend from Uzbekistan brought a cauldron and cannot imagine how you can cook pilaf in a saucepan. She was born and raised there. Then she moved to the Russian Federation. And he still cooks pilaf only in a cauldron. This priesthood is with her.

[NatalyaB]

NatalyaB, I disagree about the cauldron. These are wonderful dishes. I cooked pilaf twice in a cauldron and it was delicious. But that was while we were visiting my father-in-law. I have no mother-in-law. The father-in-law has long been a widower. But I adequately assess my skills. I understand if I made a mistake or a few in cooking.
It was really different in the cauldron.

This priesthood is with her.

Precisely the sacred rite. Helps to tune in and gives confidence that everything will work out. And is it important. But many managed to do without it and to this day do, and cook pilaf perfectly, sometimes tastier than others in a cauldron.

This is a wonderful dish

Nobody argues, but today's thick-walled pans are not much worse. And under the cauldron it would be nice to have a special oven and the air of Uzbekistan ...

[NatalyaB]

NatalyaBActually, I'm from Uzbekistan myself ...
And I know what I'm saying If something, everyone will remain unconvinced

[Mirabel]

MirabelOh, Vika, in no case I doubt your competence and I do not argue. All my posts are only so that those who cook have no doubts: it's not about authentic dishes (although it should be more or less suitable), but about the taste and ability to achieve this taste. You should not be afraid: you did not get it in the stewpan once, correct something and try again. If you want, of course.
But what if it didn't work out in the super-Uzbek cauldron?
Vika, peace?

[NatalyaB]

NatalyaBSo there can be nothing other than the world!
I cook pilaf in a WOK, but I suspect that it will be better in a cast-iron pot.
It seems that water also affects the taste of the dish

It seems that water also affects the taste of the dish

Maybe I still realized that the taste of tea and coffee definitely does, and the rest - well, if it's some kind of rusty or smelly, then of course it will spoil. For more "subtlety" my taste is not enough.

[NatalyaB]

NatalyaB, I heard this opinion ...

Yesterday I caught myself thinking that slow is real for lazy people). Instead of frying cutlets, I put buckwheat at 205, and chicken drumsticks at 213 and sat down to watch the series "Elementary". One consoles that I cooked without oil. It seems to be more useful.

And I, looking at you, also made the notorious "American rice". I am very pleased, and how can rice with vegetables and meat be tasteless!
Girls, thank you all for the ideas and experience.
I will do it without meat. We love rice with vegetables and soy sauce. I'm just taking something unclear to work, a great option!

[Lily]

Lily, Myrrh, tell me plz, in this rice for 1 glass, if you take it, how many servings are obtained for "lovers to eat"?
I often give food with me, I have to decide how much to cook it

in this rice for 1 glass, if you take it, how many servings are obtained for "lovers to eat"?

Vic, well, you know, I have 1.5 liters slow, I took half a glass, minced meat 150g, one carrot and a quarter of an onion and it turned out half almost slow.

[Vika]

Vika, I have Kitfort for 3.5 liters - I did not take a full 200 gram glass of rice, the same amount of water, 200 grams of minced meat, vegetables, probably 350 grams - it turned out to be three of us to eat. But it was really so delicious that I was ready to gobble everything myself.
Next time I will definitely make 1.5 cups of rice - 300 grams of minced meat.

[Lily]

Lilyand I love no meat). With soy sauce). Sometimes I just boil rice for myself. I'll try to cook without meat too.

[Myrrh]

Myrrh,

[Lily]

Lily, today I prepared half a cup of rice with fresh tomatoes (two cream tomatoes) and a little trade winds (these are chopped mashed tomatoes. Ugh, mashed. I buy in boxes. Without vinegar and salt). It turned out to be about two servings. I will definitely cook some more).
PySy: I added soy sauce to the finished portion on the plate). It sounds crazy, but it tasted good to me).

added soy sauce to the finished portion on the plate). Sounds wild

Why is this wild? Rice is very friendly with soy sauce.

Rice is very friendly with soy sauce.

How friendly he is. Sushi is so delicious ..

[NatalyaB]

NatalyaB, so I had it tomato). But it tasted good to me).

You bastard cook broth in a slow lye. As always, it pissed me off to stand over the pan and shoot the foam. Some kind of endless action (.
And in slow motion it's just a song. Laid and cooked by itself).



Galina, I had it with tomatoes and a trade wind (a little).

I had it with tomatoes and with a trade wind (a little)

Delicious? Delicious! And this is the most important thing.

[Galina]

Galina, delicious))).



Girls, did anyone cook meatballs or meat zrazy in a slow sauce?

Girls, did anyone cook meatballs or meat zrazy in a slow sauce?

What is it like? Just the type of frying? No. I put the fried ones and steam them there, bring them to mind. If there are meatballs, then I add flour sauce, if it's just meatballs, then a little water.

[Galina]

Galina, I also thought about it. How long do you steam?

Has anyone cooked meatballs or meat zrazy in a slow sauce?

Bacon Bombs (Slow Cooker) (gawala)

[Galina]

Galina, I will still cook cutlets in the usual way.

I will still cook the cutlets in the usual way.

This is just an example.

[Galina]

Galina, I understand. But still, something needs to be cooked on the stove). With the advent of slow food and an air fryer (I still use the oven), we only boil the kettle on the stove (induction).

It is necessary to brush off the dust).

[Lily]

Lily, today I prepared half a cup of rice with fresh tomatoes (two cream tomatoes) and a little trade winds (these are chopped mashed tomatoes. Ugh, mashed. I buy in boxes. Without vinegar and salt). It turned out to be about two servings.I will definitely cook some more).
PySy: I added soy sauce to the finished portion on the plate). It sounds crazy, but it tasted good to me).

Did you pour some water?

Galina, I understand. But still, something needs to be cooked on the stove). With the advent of slow food and an air fryer (I still use the oven), we only boil the kettle on the stove (induction).

It is necessary to brush off the dust).

Thank you for our little pigs and we have to cook warm porridge for them. So at least I use the stove. Well, and frying pan cooking. I'm not baked for all the bells and whistles yet. So at least I put a frying pan on the stove

how long do you steam?

Yes fick knows did not notice. How tasty and edible it smelled, so it's done! I try to do it in advance, let it stand, it will be tastier. You can bet on low and forget.

[Mirabel]

Mirabel, it's not about authentic dishes (although it should be more or less suitable), but about the taste and the ability to achieve this taste.

I totally agree!

Yesterday at 205 I was perfecting turkey schnitzels. Doused in flour-egg-flour, fried until golden brown and piled on top of each other. I seem to have cooked on Hai, but I can't vouch. Taste, - restaurant, breast meat - eat with your lips. In short, I was pleased with the result,

Yesterday at 205 I was perfecting turkey schnitzels. Doused in flour-egg-flour, fried until golden brown and piled on top of each other. I seem to have cooked on Hai, but I can't vouch. Taste, - restaurant, breast meat - eat with your lips. In short, I was pleased with the result,

Oksan, did you add some water?
And how long does it take?
I, too, had an idea of ​​how to cook the chops, but I didn't think of it, but here's an option.
Thank you.
Interestingly, and without frying in any way?

[Trishka]

Trishka,
I didn't add water, I can't tell you about the time, I was guided by the smell. There was condensation, it was dripping from the lid, but it did not spoil the layout, it only became a little softer



With my chops, sometimes it turns out that the crust is ready, but everything inside is bloody, especially when I do a lot, or in a hurry and do not turn them 5 times from side to side. I liked that it was not laborious, there was no need to stand and turn over and there was less smell in the kitchen. For the holidays I will try to cook at all in the greater Russell ..

Thank you, so you still need to fry ...

[Oksana]

not time consuming, no need to stand and turn over and there is less smell in the kitchen.

So this is the very mysterious "bring to readiness in the oven" from books with recipes for public catering, which always puzzled me - at what temperature, with a lid or not ... Oksana, thanks for the brilliant idea, I will definitely try!

[Kubeba1]

Kubeba1,
I copied this idea from Ritusli, she does it as usual and then brings it to mind in a slow motion.
... I think that the slow cooker was conceived as a device for extinguishing and cooking, more convenient than an oven or oven

[Oksana]

Oksana, and if on the contrary - first in a slow lye, and before serving? What do you think?

From the recommendations in the instructions for the slow cooker Parenka Pokhlebkin wrote just that - first fry the pieces of meat, then in Parenka until cooked.

Many American slow brewers roast meats well at first. And in many of these "folk" cooking methods.
In Korean, Vietnamese commercials, too, it is often first quick to wok and meat and especially vegetables, and then stew it.

So there is a serious truth in this

[Ir]

Ir, but the sous vid, the same slow, and fried before serving, maybe I got confused to fry to seal the juice, and Oksana's breadcrumbs

[selenа]

selenа,
First we seal, and then we languish the meat for tenderness.