Slow Cooker Temperature Chart Kitfort KT 2010

[brendabaker]

brendabaker, Oksana, thanks for the idea! I usually quickly fried cabbage rolls and cutlets, and then brought them to readiness in a multit, but MV is often needed for another, I had to stuff everything into the pan ... and simmer, it's not very convenient, but in a slow cooker it's a completely different matter! And on occasion, I will gladly do so.

I am again about the broth
For 2 liters of water -, 2 turkey legs without meat and 2 small wings, is it normal for broth?
Unfortunately, all the necks were sold out ...
Further. In order for this broth to be stored for some time in the refrigerator, must it be poured hot into screw jars? But there seems to be no boiling in the slow, what to do?
What to do with meat? Separate from bones and return to broth or store separately?
It is advisable to save a couple of weeks

[Oksana]

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

I saw this, they did a turkey pile like this, first in a slow, and then in the oven they brought a ruddy color, but I didn't do it myself, all too lazy to fire up the oven

sous vid, also slow, but fried before serving, so I'm confused

Nadia, nuuu ... sous-vide is a separate such technology - when the whole chip of bringing to readiness from start to finish is only at a low temperature, and frying after - this is the client's desire to feel the fried aftertaste, it is more familiar.
In a slow cooker, the temperatures are higher than in sous vide, and the pieces of cooked are much larger.
Basically, sous-vid, it's such a sophisticated slow brewing

like drinking tea with a protruding finger

In order for this broth to be stored for some time in the refrigerator, must it be poured hot into screw jars? But there seems to be no boiling in the slow, what to do?

Pour straight from the slow cooker into jars or wide-necked bottles.
On HI, the slow gives out almost 100 * and for a long time - enough for safety. I've been doing this for a long time.

and if on the contrary - first in a slow lye, and before serving, fry

in a frying pan - as usual, we then fry the boiled meat, but what about - hunting if.
When I cooked a lot of meat for my husband in a slow jar at once - so that at once, then it’s ready-made meat either on a piece of bread, or slicing it into fried potatoes, in fried eggs, into pasta. Or if he did not want cold meat for bread, but hot meat, quickly fry the same layer in a pan, but with an onion you can.

You need to cook a good, large piece of beef in a slow lid with a thermometer in a piece of meat and when it is in the middle of a piece of t * around 70 * finish cooking, and then, before serving, fry either in a contact grill or in an air fryer, or you can also in a frying pan in batter
This is not a recipe or an invitation to action.
This is me trying to find a way to cook beef not in the form of cutlets, the meat grinder broke down, and a chic butcher shop was opened nearby, but all these steaks, roast beefs and ribays are beyond my understanding

[Hope]

Hope, I often make a large piece of beef in my Murphy, even without a thermometer, 6-7 hours, meat from the refrigerator, 2 to max and then I switch to medium, then I don't fry, the meat is so on top like baked

[Olga]

Olga, half a cup of rice and half a cup of water. The rest of the liquid from the trade winds and tomatoes.



Lord, you read your thoughts straight). Today I stuffed a kilogram piece of ham with garlic (without fanaticism this time) and fried it in a pan in spices. She didn't tie it. Then I fried one and a half large white onions in this oil (I noticed that they are stewed straight into the gruel in a slow sauce) with spices, mustard and soy and fish sauce (no more fish teaspoon). This will end up with an onion gravy).We love that).
Kusmar put the meat in a warmed-up slow lye and added an onion disgrace on the sides.
And fine 205 cooks mashed potatoes))).



Photo during the bookmarking of products.



The meat turned out ooooooo! There is nothing to take a picture. The piece has decreased in two since the moment of cooking. When I put it to my husband, I forgot to take a picture. In the bowl, there are no longer very beautiful leftovers from cutting. The sauce is incredibly tasty. The daughter is all fussy about her husband. But she was eating it. So I will cook like that).
Puree at 205 is just a song. My fastidious husband says that it is the most delicious there.

[Miela]

Miela,
Myrrh, it is in Kitfort the onions are mashed, and in the classics, onions often remain of a sharp taste and in the same pieces that you put it, if you put it without pre-processing

[Oksana]

Oksana, so I fried it beforehand and stewed it a little. I do so in a multicooker. The usual onion or Spanish, as it is also called, is not shaded. Maybe it just seemed to me.

[Myrrh]

Kusmar put the meat in a warmed-up slow lye and added an onion disgrace on the sides.

Myrrh, can be more? How long did it take to cook a kilogram of meat? On HI all the time? And how much was the slow warmed up, while the meat was fried, is it enough?

[marina-mm]

marina-mm, I turned 213 on high. I stuffed a piece of pork with garlic. Sprinkled with salt and spices. Fried on all sides in a pan. I put the meat on a plate. Added more spices. Fried the onion in the same pan. Added some more stuff. During this time, the slow one warmed up. I put onion gravy and a piece of meat in it.
At the very beginning, when I set the slow to heat up, I set a timer on it at 4:30 high.

slowly warmed up,

Is it possible to warm it empty?

[Ksyusha]

Ksyusha, Yes. If you plan to put something hot in it, then you definitely need to warm it up. Otherwise it will crack.

[Trishka]

Trishka,
Russell Hobbs' instruction advises 30 minutes to warm up on High, especially if you put fried, that is, hot foods in it.
But Kenwood 658 does not recommend burning an empty instruction, it requires at least a little water to pour into the bottom of the bowl, because the classic Kenwoods are faster than the classic Russell.
The boy also needs to burn for half an hour before the bookmark ... judging by the instructions.

Oh, how, but somewhere they wrote that they would not warm up the empty one ...



So you can warm our Kit, and thanks!

[Trishka]

Trishka
Slowly slow discord, but I heat Kitov and Russell while frying food, or if I pour hot sauce. In half an hour they will not warm up much

Slow discord

Exactly. I don’t warm mine and even had no idea until now that it was necessary to warm up the type. And threw frozen and overcooked .. So far, everything is mmm.

Mlina, and who to listen to ...

[Ksyusha]

Ksyusha, it's just that the instructions say that don't put cold in hot and hot in cold. That's why I warmed up. She is not very hot.

do not put cold in hot and hot in cold.

As in the saying ..
- Yes and no, don't say
Do not take black and white ..

[gawala]

gawala,
Gal, the surest thing is how you did it: you bought a book and use it to cook.

The surest thing is how you did it: you bought a book and use it to cook.

Oh, Oksan, I don’t cook, but she’s always at hand .. True, I made potatoes. Delicious..

[Myrrh]

Myrrh, thanks for the details.
I cooked meat today. At first I wanted a whole piece, but then I decided to cut it, cut out the fat from the pork. While she was cutting and frying meat and onions, the kitten warmed up, the pot warmed up, but did not heat up, the process went fine. I put the meat on and left it on high for 3.5 hours. Then she turned it down and left for an hour. It was successfully prepared, the whole piece probably had to be kept longer. I am gaining more experience. Slow, I have a little more than a week.
It is necessary to adapt in time so as to be in time for lunch and dinner, it is not customary to cook for a long time.

[marina-mm]

marina-mm, I'm glad you did it). I was also initially unusual). And now I love my slows). Now I just turned off the big one.In small peas on pea porridge languishes.

[Myrrh]

Myrrh, thank you for sharing your knowledge and experiments, it is interesting and easier for me to navigate.
To me, please.

Ah-ah, how I fell in love with my Kittens, now almost all the meat (fillets of chicken breast or thighs, or skinned legs) I do only in them, even after work I adapted. Like this in the evenings: in one breast for lunch on the following days, in the other hips for dinner



And sometimes turkey broth, and turkey breast on Olivier ...

We urgently need to master something else in them.

[Mrs. Addams]

Mrs. Addams, similarly). And rarely when they work for me one by one. More often in pairs).

I also like that in Kitakh food can be prepared either in the morning for lunch, or in the afternoon for dinner.
And the taste of fioe chicken breast in 2.5 hours in High Kit is no different from what I did in 6 hours at LOU in Russell Hobbs.

I put in two carcasses of red sea bass. Of course, without scales, fins and a tail. Then I will disassemble it into pieces and serve it to the potato casserole. It will be healthier and tastier than fried). The casserole will be slow too.

[Myrrh]

Myrrhwhat perch are handsome! How much did you do?

[Lily]

Lily, three o'clock at high. No oil. Dry. Only spices. I just laid it on the photo.

How to cool down

I made a chakhokhbili out of chicken parts or something like that, mine said it tasted better than before. That's what the magic pot does.

I made a chakhokhbili out of chicken parts or something like that, mine said it tastes better than before. That's what the magic pot does.

Can I tell you more?

Can I tell you more?

I support).



I ended up cooking a perch. I took it apart and laid it on a potato pillow in a yoghurt-mayonnaise filling with spices).



I put it high for 4 hours. Let's see how much it will prepare.

I took it apart and laid it on a potato pillow in a yoghurt-mayonnaise filling with spices).

But I wonder if you immediately put pieces of perch raw on a pillow like this, what will happen? Probably it will be good. The potatoes are soaked in perch juices. And why don't we sell perch? asks ..

[Galina]

Galina, well, it is quite possible to put raw. I was too lazy to cut the fillet. I only eat fillets. When cooking, the sea bass released so much juice. I poured them potatoes).
It seems to me that they sell sea red perches everywhere. Just find a fish store.

Just find a fish store.

Just like that, I went and found ..

[Galina]

Galina, and what is the difficulty? I live in the suburbs of Ufa. And even in our hole there are two excellent fish shops.

About chakhokhbili. I fried a large onion and, along with it, chicken thighs, skinless drumsticks and a couple of wings from cutting a whole carcass, threw a few cloves of chopped garlic. In general, probably a kilogram of chicken turned out. Meanwhile, the pot was warming up. I overloaded everything into slow, adding a couple of tablespoons of tomato paste, mixed and left for 3 hours on high. In principle, it was cooked, but left it on the heating, so that it would not cool down for dinner. Everything melted well and the sauce turned out to be thick and rich, that is, the chicken did not allocate all the juices to the sauce, but left a part for itself.

and what is the difficulty? I live in a suburb of Ufa. And even in our hole there are two excellent fish shops.

Mirra, in Austria fish shops only in big cities. I live in a tiny village and to the nearest fish store I either go by train or by car, at least 40 minutes to get there. In supermarkets, of course, there is fresh frozen fish, but the assortment leaves much to be desired as well as the price for it.

[Galina]

Galina, I agree about the price. Both fish and meat in Europe at wild prices.

Both fish and meat in Europe at wild prices.

Why wild? Our meat is cheap. 1 kg pork-beef within 8 euros. Only a turkey is more expensive, 10 euros per 1 kg. With an average salary of 2000 euros, 8 euros for 1 kg of meat is a mere trifle. Fish, but not cheap ..250g of frozen red fish fillet costs 5-6 euros. There are practically no imports in Austria. She feeds herself.

[Galina]

Galinaoh how! In England, meat is not cheap at all.



I decided to cook cutlets. Unexpectedly for myself, today I bought an inexpensive and good meat grinder. Twisted beef and pork. I remembered Salisbury steak). I made large cutlets). I fried it and put 4.5 liters in a slow lye).
Thanks to Ksyusha for the idea with the slow cooker cutlets.

In England, meat is not cheap at all.

Prices may not be the same across the EU. So are salaries.

[Galina]

Galina, agree.



Galina, I am guided by personal experience. I have been to the UK several times.

And in Turkey in Ankara the prices for meat and fish (fresh and salted) are high. I lived in Chankay (this is an area in Ankara) near Atakule. At that time, there was still a British consulate in Chankai. I don't know how it is now.

Thanks to Ksyusha for the idea with the slow cooker cutlets.

To me ? To your health.

I am guided by personal experience. I've been to the UK several times

Well, naturally.

[Galina]

Galina,

Well, naturally.

In the sense of?

In the sense of?

In the sense that she was herself and saw the prices. And not someone told with wide eyes with horror.
Personal experience.

I came to cry ... I ruined Jimmy's rice today
like I did everything according to the recipe - for one and a half rice Basmati took half a kilo of mixed minced meat, frozen vegetables and one and a half glasses of water .. it turned out to be some kind of incomprehensible mess
but I cooked everything in eletrotazhine, it's like a slow one .. well, in general ...