Slow Cooker Temperature Chart Kitfort KT 2010

[Anna67]

Anna67,
Anya, I set a timer with an outlet, and took the MIN mode from the slow cooker.
First, I set the time on the timer to 4 hours, as in the book, but after 3 hours I measured the temperature on the meat, and there it was already 86 ℃, that is, everything was ready, so I turned it off after 3 hours.
I heard about the intermission method, but I myself don't know how to use it here.



It seems to me, set 3 hours of time and the MIN mode, you put everything hot, pour it hot, in which case the meat will come to readiness even when the timer turns off the voltage



Anya, you do not need a table, there is meat on one side browned along the bottom of the bowl in one layer, it will begin to boil along the perimeter in 2 hours, and after 3 hours it will definitely be cooked

Well, in any case, I won't take another slow, and still not cheap, if no one canceled the pot in the multicooker either, so one piece is enough.
It would be necessary to cook a duck in it, otherwise it lies "for the New Year" for three years, it takes a place, but there is nothing in it if you think about it. Or wait, nothing at all until the next new year

[Deana]

Deana,
Dina, prepared the recipe

Well, in any case, I will not take another slow, and still not cheap, if no one canceled the pot in the multicooker, so one piece is enough.

+1



Anna67,
Anna, about the duck, see Ira Lerele's recipes, there is also a duck separately, and in the comments to some of her pork in a slow cooker, a woman describes how she made a frozen duck with oranges



This is what this woman wrote about the duck, a comment on Ira Lerele's recipe.
(I think this recipe will work just for our minimal mode)

* I did the duck in a slow way today! I took it straight out of the freezer, rinsed it under water, rubbed it with salt with herbs and pepper, sprinkled it with dill and basil, cut the orange into slices, squeezed the juice right onto the duck, and shoved the slices inside as I could. I didn't add anything else (no water, no oil). I put it in the Shteba and put it on the languor at 96 degrees for 6 hours 30 minutes. The duck was 1.6 kg.
God! What a soft, all separated from the bones, you can eat just with your lips (Granddaughter ate straight in pieces), juicy, tender, with an orange flavor ... very tasty !!! And most importantly, no body movements on my part and almost a dietary option! About a quarter of a saucepan melted out the juice and fat .. I poured washed buckwheat into it, and a delicious side dish for tomorrow!
Thanks for the recipe and cooking example straight from the freezer! *
Slow Cooker Pork Schweinskarree aus dem Slow - Cooker




And our MINIMUM mode is just 96 ℃ -98 ℃ gains and holds them very well

this is the skin of the lower leg from all sides, and the thighs are cut off from the carcass

Exactly! Semyon Semyonitch! Here I am the brake! Confused! In the store I looked at the shins, so they remained in my thoughts.

prepared the recipe

Here is maladets! Now it will not get lost, hid beauty in your bookmarks!

[brendabaker]

brendabaker, wow, what a lazy recipe, just for me, you don't even need to defrost it. But there is no orange. Replace it with Worcester and Antonovka in the belly?

[Anna67]

Anna67,
Anya, look at Irina pork from the slow cooker, or rather at the comments, where Ira shows how she cooks meat right from the freezer. And the photo is of what is obtained from the turkey. Ira cooks according to local recipes, she generally has something to see



Deana,
Dina, what about the chicken, otherwise I'm worried

[brendabaker]

brendabaker, looked, licked her lips, put water on dumplings (while you still wait for that duck). And if you put sauerkraut on the bottom on the low and the duck on top will have enough temperature?

[Anna67]

Anna67,
Anya, I have never cooked sauerkraut in China, but I think that if you put a thin layer of 2-3 cm on the bottom, it will cook and cover the bottom from the temperature drop



And you try on MAX, it will cook faster
Usually girls cook for 3 hours at MAX, and then for MIN another three hours too

[brendabaker]

brendabaker, but at least on a swing anywhere - only at night it will be ready. Better to put it in the afternoon, I want more milk at night, the last cup of fermented baked milk is left, it will go for sourdough. So far, I am most pleased with the broth and milk. Not very chicken, not mine, you need to refine the process or cook in the oven.

how's the chicken

Danunafig, if you cook her in Kita, I will to eat eat one chicken! Well, yes, it’s not like from the oven, but lately I don’t want actively fried, the body is tired. And here it is not boiled (I do not like it), but straight stewed. I also thought, if it doesn’t work out very well, I’ll put it into the salad - there’s figs there, I’m sorry for such a yummy salad. In general, the fakir was not drunk, the trick was a success, Kityukha 5.



It seems that there is a lot of juice, but when I took out the chicken, there at the very bottom, somewhere 1 cm can. We need to think about where to apply the juice.

[Anna67]

Anna67,
Anna, even if he only does this, he will justify his money



Deana,
Dina, all the same * white bird * in its juice is the most unusually tasty.
Kitforth 5+



Once again about the size of the lid ...
I put a wider bowl in my device, on which the lid rests so that the 4 grooves for steam outlet from the bowl are not covered by the lid and the steam outlet from the bowl does not interfere. The steam comes out calmly, the lid does not jump, this is the first thing.
But the second ... yesterday I was tormented by milk, 8 hours per minute, as always.
In the previous tandem, the bowl + the lid of the milk froth rose right up to the lid, the lid jumped, I always put something under the lid.
This time the bowl was completely calm, the foam froze motionless.
By 8 o'clock, less than a little covered with bubbles, but still did not do any rises. I was surprised and changed the milk temperature with a thermometer, 97 ℃, which means the process is in full swing. The milk came out gorgeous, as always.

And it did not boil away at all




There was little sediment on the bottom and it was easily washed off with water.



THIS WOULD KNOW THIS AT THE MOMENT OF PURCHASE.
The lid should lie on the bowl so that steam from the bowl can easily escape through 4 special grooves on the walls of the bowl

It seems that there is a lot of juice, but when I took out the chicken, there at the very bottom, somewhere 1 cm can. You need to think about where to apply the juice

I only got 300 ml of juice and I put it into borscht, diluting it with water.
At first it seemed to me that the chicken spirit had interrupted all the vegetables for me, I was already frightened, brought the vegetables to readiness, turned them off, wrapped the saucepan with a blanket and went shopping. Three hours later she returned, and the borscht was so gloriously infused, the tastes became friends. In short, I was satisfied.

[brendabaker]

brendabaker, exactly! To the soup! If only I could wait, I will cook only on weekends, and the freezer is busy. But the idea is great!

There was little sediment on the bottom and it was easily washed off with water.

And I barely scraped it off. And from the bottom and from the wall there is a ring. This time the fermented baked milk came out not thick (sour cream is not enough, milk is 1.5%), but for that it is much darker, beautiful. But it’s not very tasty, the milk is probably the same, and I don’t really like baked milk in an unfermented version. Only once I liked it back in the "before slow" era, so I don't remember the brand of milk. And then it started that the milk smells wrong from the lid, then the color does not change.

[Anna67]

Anna67,
I take milk only from the VKUSVILL network, with a short shelf life, with a fat content of 4% -6% (the fattier the milk, the calmer it behaves in the pan and the easier the sediment leaves). 3.2% already behave worse and stick more
and in 1.5% starch, or some other thickener apparently stuck tightly and the taste is unlikely to please, even if you drown it, even if you drink it like that.
We are delighted with ours, creamy, creamy brulee with taste and aroma, a little viscous absolutely without any sour aftertaste (this is China's merit), in short, a dream, not milk

exactly! To the soup!

Dina, everyone does that, excess liquid from stewing meat, or chickens are frozen and used to enhance the taste of soup-soup-borscht

[brendabaker]

brendabaker, Yes.Milk sometimes is as if it contains one starch with milk powder. But this is relatively good, no suspension is visible, it will be infused in the refrigerator in general, it will shine. Well, I didn't expect otherwise, this was the main reason for buying: milk. Well, now I'm going to shell a duck (she's hairy, I don't want to mess around), chop it there too ... Apparently there will be duck stew

Apparently there will be duck stew

With apples, or with cabbage?



And I'm still spinning around and around the recipe for duck with oranges and still can't figure out what the taste of the finished dish will be. I love in the oven a duck with caraway seeds and potatoes, and duck + oranges, it seems to me that this is some kind of fusion, I can't make up my mind

[Oksana,]

duck + oranges, it seems to me that this is some kind of fusion

Oksana,I don’t think anymore ... I just didn’t like it at home either, they only require apples and sauerkraut

[brendabaker]

brendabaker, have not decided yet with what. I'll cut the bird, I'll see if the cabbage is alive - it's a pity to stew a new one made with my own hands, and the store one has been corked up since the summer. I want it with cabbage and thyme.

[Smile]

Smile,
THANKS, Ekaterina, here's my inner voice, too, that duck + oranges is not my option

I want it with cabbage and thyme.

But it turned out with an apple and rosemary. I put it on min. Should I charge a timer for six? Or well, let it be, when I wake up and then wake up. Although I can wake up at one o'clock ...

In my American book The New Slow Cooker there is a recipe for making duck legs and also a way to serve them. The author cooks in a large 6.5L slow cooker and advises to halve the ingredients if you cook in a medium slow cooker
BRAISED DUCK LEGS
Products composition:
6 duck legs with a total weight of 1.5-2 kg, (cut off excess fat and excess skin,)
Salt and freshly ground pepper,
1 large onion, finely chopped
2 carrots, peeled and finely chopped,
2 celery stalks, finely chopped
125 ml apple juice, not filtered
2 tsp cider vinegar
180 ml chicken stock
3 bay leaves
1 tsp, juniper berries (optional)
1 head of frisee lettuce, cut into pieces * for one bite *
Apple and celery salad to serve.
How to cook.
Preheat the grill. Sprinkle the legs with salt and pepper on all sides. Place on a baking tray. Bake, flipped once, until golden brown on both sides, (total time approx.15 minutes)
Place the legs, skin side up, into the bowl of a slow cooker.
Place 1 spoonful of duck fat from the baking sheet in a large, heavy skillet, save or discard the rest of the fat.
Heat a skillet over medium-high heat, add onions, carrots, celery and cook until softened and browned, about 7 minutes. Pour in apple juice and vinegar, stir to dissolve everything that sticks to the bottom. Add broth, bay leaf, and juniper, 1/4 teaspoon. salt and a little pepper and transfer the contents of the skillet to the bowl.
Cover and cook 6 hours on LOU.
The duck meat will become very tender.
Transfer the legs to a plate, remove the skin and meat from the bones.
Discard the skin and bones, and cut the meat into pieces using two forks.
Add some baked juice to make the meat more juicy.
For serving, we make * perinka * from the salad on each plate, put the apple and celery salad on top, spread the pieces of duck meat on the salad and sprinkle a little with green onions. Serve immediately.

APPLE AND CELERY ROOT SALAD
Finely chop 8 young green onions including the light green part. Set aside 2 spoons on the sprinkles, and place the rest in a large bowl.
Add 2 tbsp. l. cider vinegar, 2 tsp. finished horseradish, or to taste, 3 tbsp. l. extra virgin olive oil and mayonnaise and stir.
Add 3 Granny Smith apples, peeled into pieces and 1 small root celery tuber (250g), peeled and grated on a coarse grater. Mix well.



And here is a chicken recipe from the same book.
CURRIED CHICKEN SALAD from THE NEW SLOWCOOKER
Products composition
1.5 kg chicken thighs with bones but no skin
salt and pepper
2 tbsp. l. olive oil
1/2 onion, chopped
2 tbsp. l. curry powder
80 ml dry white wine
2 tsp white vinegar
80 ml chicken stock

6 tbsp. l. mayonnaise,
1 tbsp. l. sour cream
Peel and seed 2 sour green apples and cut into small cubes
1 head of lettuce, cut into pieces * for one bite *
125 g pecans, chopped and toasted
2 onions with green onions, thinly sliced
2 celery stalks. finely chopped
HOW TO COOK
Dry the chicken thighs, season with salt and pepper and fry in oil until golden brown, about 8 minutes.
Put on a plate, and in a frying pan where they were fried, put onions and fry them for 5 minutes until browning. Add curry to make a paste and cook for 1 minute. Pour in wine and vinegar and dissolve any brown spots on the bottom of the pan. Add broth, 1/2 tsp. salt and a pinch of pepper. Transfer the contents of the skillet to the slow-cooker bowl and place the chicken on top. Cook LOW for 5 hours until chicken is tender. Place the chicken on a plate, drain, remove and discard the bones.
Cut the meat or divide it into fibers. Mix mayonnaise with sour cream.
Combine chicken, apple, green onions and celery. Season with mayonnaise and sour cream.
Put green salad on a serving plate, top with chicken salad and sprinkle with nuts

I designed my simplified and reduced version of this salad with a separate recipe. Taste * restaurant *, do not be ashamed to serve guests.

Well, almost according to the recipe: skin the carcass, cut off the legs, and the breast. Throw away or remove the rest except for the ridge at the neck. She did not fry anything. Spices - Adyghe salt (to taste, I was not salted enough) and dry rosemary (and here, on the contrary, I wanted to get rid of the package, but there was more than needed). Oh, and sprinkled a little of Worcester.
Apples down, poultry skin up. Rather bones down because I threw out the skin except for the legs. It languished for a long time, more than 8 hours for sure. The meat is soft, apples - in mashed potatoes, salt when warming up and there will be gravy if we do not choke on rosemary needles))) I should wipe it through a sieve, but I am not smart enough

I designed my simplified and reduced version of this salad with a separate recipe.

It seems to me that this salad will end at the stage * mixed with mayonnaise and sour cream *, drooling is already flowing.

[Deana]

Deana,
Dinah, we're out too, my daughter loves curry. Then I mixed everything better and added sour cream with mayonnaise, I thought it would be worth until tomorrow. Not worth it.

Well, almost according to the recipe:

A recipe is an impulse, an impetus for action, and each housewife will do as she herself considers best

And I was also tempted by cabbage soup.




In the evening I put in the slow cooker potatoes cut into pieces the size of a chicken egg (5), whole carrots, tomatoes, onions and a piece of beef ridge with sugar bone.
Before laying the potatoes, I PRINTED WITH A FORK FROM ALL SIDES and put it down and along the sides of the bowl. As a result, the salad potatoes are all fine, softly boiled for 8 hours per MIN.
I cooked at night, on a timer, MIN mode, time 8 hours.
In the morning the vegetables were all soft, eat meat with your lips, the broth is expected to be fatty, cloudy, dark and with fragments of sugar bone. I strained it and returned it to the bowl washed from the sediment.
I cut the sauerkraut, put it in a bowl, put it on MAX.
She threw away the boiled carrots and onions, took fresh carrots and onions and made a frying in butter (adding sugar for the best taste of vegetables). She also put it in the bowl.
Mashed potatoes with a fork and also in a bowl.
I added bay leaf, peppercorns, sugar and cabbage pickle, brought the cabbage to readiness and turned it off.





With such a filling with FAT food, I did not observe any boiling at all on the MAXIMUM mode, not a single gurgle, but everything was cooked.

[brendabaker]

brendabaker, Beauty soup. I am not yet ripe for such soups, I indulge in mashed potatoes, but I remember for the future.

Oksanchik, a question about salad - what do you think, but if not chicken legs, but just a file, will there be a different result? Is it important to be on the bone? I don't really like chicken legs in the sense of parsing them later, but what if it matters?

wipe through a sieve

If it is not supposed to shake it off later, I first grind it in a mortar

[Deana]

Deana,
Dina, I would have made a thigh fillet without frying. (I don’t have legs, but thighs on the bone.) I would immediately fry the onion + curry, pour water with lim. juice and vinegar, then all this in a bowl, fillet on top and so that at least half of them are in liquid from below. Then they still turn yellow from curry. Don't pour hot water into the bowl right away, wait about 5 minutes, Kit doesn't like boiling water, he made a suspicious click every time, although I haven't found any damage in the bowl yet.

pre-grind in a mortar

And I, if there is not enough caraway or rosemary, then in a mortar, if the mixture of herbs + salt and the volume is at least 2-3 tbsp. l., then in a coffee grinder.

Do not pour hot water directly into the bowl, wait 5 minutes, Kit does not like boiling water, he made some kind of suspicious click every time

Boiling water lila, however, not in an empty bowl - no extraneous sounds were noted

not into an empty bowl -

There were no sounds in empty, but empty + boiling water scared me twice. Then I looked with a magnifying glass on both sides, until I found any damage.

[brendabaker]

brendabaker, sorry, for me all the legs are legs and if not legs, but Hrud? Will it not work?

[Deana]

Deana,
Dina, in the leg recipe, I cooked the thighs, what I need. I'm afraid my chest will be sushier

[brendabaker]

brendabakerClearly, I basically thought so, but I was hoping what ideas might appear. Okay, legs, so legs.

And I again cooked apple butter and put it in gift jars.

I designed the Auverne style lentil puree soup with a recipe, because it turned out to be easy, tender and delicious

issued a prescription

Well done! I'll go and put it in the bookmarks. I like the composition.

MUSHROOM BOOM (decoction) from dry mushrooms for future sauces and soups.
The mushrooms are simple, not noble, a mixture of what the forest gave to a friend from Belarus, but the aroma of forest mushrooms was noticeably present.


I washed 1m glass of mushrooms, poured cold water for 2-3 hours, then drained the dirty water, put it in a bowl, added
1.5 liters of water, 1/4 cups of dried carrots, 1 tbsp. l. dry dill and 1 tsp. salt, 1 tsp. lemon juice and 0.5 tsp. Sahara
I covered it, placing a piece of foil under the lid, cooked in the evening for 3.5 hours on MAX, then set it on the timer, for 3.5 hours on HEATING and went to bed.
In the morning I received a pleasantly dark broth with a rather mild taste and tangible mushroom aroma and mushrooms boiled to a state of tasteless rags.





I strained the broth, poured it into portions = 250 ml, closed it with lids and put it in the freezer, threw out the mushrooms and the rest of the thick.
It seems that Kitforth has well-adjusted modes, the broth turned out to be soft, with a mushroom taste and aroma, and when I cooked the same in an oval Russell, also 3.5 liters in volume, the broth tasted sharp, gave off a piece of wood, as if I had not cooked from mushrooms, but from tree bark (although mushrooms were from the market, boletus mushrooms, not cheap)

Isn't it 3.5 hours long? Or the goal was just the broth, and boil the mushrooms to the point of rags and throw them away? Zhaaalko
And dill is unusual, it has never been added, it is too active. On the other hand, if laurel is put, then the dill is worse ...

[Anna67]

the bottom portion of the mushroom broth was already useful to me.
I chopped 1 medium onion finely and put it in the bottom of the Kitforth bowl.
Mixed 0.5 tsp. lemon juice and 2 tsp. water and poured on the onion.
On top of 5 chicken drumsticks, with a total weight of 700 g, rubbed with salt, pepper and dry garlic.
I cooked for 2.5 hours at MAX up to 88 ℃ in the thickest part of the lower leg.
Poured sauce from 250 ml of mushroom broth +1 tbsp. l. flour + 250 g sour cream + sugar + salt + pepper (there was no nutmeg in the house) + a couple of drops of lemon juice + dry dill.
I cooked for another 40 minutes at MAX, until the sauce thickened. I measured the temperature of the sauce at the side of the bowl (97 ℃) and in the center of the bowl (84 ℃).
She only managed to take a picture of her own portion, her daughter quickly ate her up with boiled potatoes
PS It is better to collect the sauce in a frying pan, it is easier to adjust the desired taste and thickness there, otherwise I had to lift the lid several times.
Anna67,
Anya, Kitfort is a slow cooker, he just started to boil in three hours. That is, I brought the mushrooms to a boil by the walls and simmered, at a falling temperature, receiving as a reward a fragrant broth made from very modest mushrooms.
The target was broth - the Great Post ahead.
The slow cooker makes rich decoctions, either from dried fruits or from dry mushrooms, but I always throw out the drying itself, it is completely tasteless.
I slow cook vegetable broths and also all vegetables for discard.

boil and throw out? Zhaaalko

In the English-speaking internet there are recipes for vegetable broths from
mushroom legs
peels and tips of carrots
cleaning and middle of zucchini
stems from greenery
husks and bottoms from onions and garlic
peeling potatoes, celery
water from boiling potatoes ...

I did not master this cooking, my colleague said that this is how they cook in a restaurant.
But I think the compote from the cake from the juicer can be prepared.

[brendabaker]

to boil mushrooms to the state of rags and throw out? Zhaaalko

Anya, I'm not at all sorry, I also throw away the dried mushrooms after making the broth, or grind them into powder for sauces, they can be stored for a very long time in an airtight jar, and no cubes are needed
brendabaker, Oksana, and how many mushrooms did you put in 1.5 liters? I just found a jar of dried

[Smile]

Smile,
Scooped up with a multi-glass, to the top, but not tightly.
A glass to the top will be about 250 ml, I have from Philips 3060




These are the mushrooms, I can't tell you by weight, I have a mechanical scale + - 20 g, or 40, or 60 g comes out

A glass up to the top will be about 250 ml

understood, Oksana, thanks, the weight is not even needed, the approximate volume

VEGETABLE BREW (broth)
5 glasses of water
4 large tomatoes, cut into 4 pieces (freezer available)
1.5 green bell peppers without seeds and tails
1 cup dried carrots
1 onion
stalks of parsley, dill .... up. greens to taste
1 tbsp. l. lemon juice
Salt, sugar
Zira, coriander - 1/2 tsp each.
Black pepper -5 peas
Oil 1 tsp,
I chopped onions and peppers and sautéed them lightly in oil, just to get the delicious smell.
I put all the ingredients in a bowl, covered it with a lid, placing a foil flag under the lid to let the steam out.
I cooked in the evening, at MAX, for 3 hours, then turned it off and let it stand until morning.


In the morning, threw it in a colander and rubbed it without fanaticism


I apologize for the quality of the photo, now I will freeze the broth and in winter at least cook rice on it deliciously, or put it in a stew, or in a sauce.
P. S.
1.In the same slow cooker, both broths were prepared in different ways: in the mushroom version I did not observe boiling and was guided by the smell and readiness of the mushrooms, but the tomato one began to boil after 2 hours., And after 3 hours I measured the temperature at the wall bowls (99 ℃) and in the center of the bowl (97 ℃) and decided that you can turn off, infuse yourself.
2. I also loved a beetroot-style broth, cooked in 6.5 liters of Kenwood at night. It contains beets, carrots, celery stalks, bell peppers, lemon juice, sugar, salt and red pepper.
I just liked drinking from a cup in the cold winter.

Today I again prepared a mushroom broth (I liked to cook buckwheat on it).
She took 2 times more mushrooms, (i.e. 2 cups, they covered the entire bottom of the bowl in one layer)
2 carrots,
2 onions,
1 potato,
dry dill, salt, in
odes up to 2/3 the volume of the bowl.
I cooked for 3 hours at MAX and 3 hours at MIN.
The broth is excellent, soft, slightly sweetish, mushrooms are quite suitable to fry them in pies, or somewhere else.
Carrots and potatoes (I cut them thinly and thinly with a vegetable peeler) - AL DENTE. !!!!!!
I threw away the vegetables and put the mushrooms in the filling.

Empty cabbage soup with mushroom broth.
All the mushroom broth from the previous post, strained, (without mushrooms and vegetables.)
Sauerkraut 600 g,
Onion, thin half rings -1
Celery stalk, thinly sliced ​​-1
Flour -2 tbsp. l. without slide
Salt, sugar - to taste
Sour cream -2-3st. l.
Tomato paste - 1 tbsp l,
Bay leaf - 1
Black pepper -6 peas
Cut the cabbage a little, mixed in a bowl with half rings of onions and celery. Disintegrated flour in a small amount of cold broth, poured into a bowl, added all the remaining broth and sugar.
She covered and cooked at MAX for 4 hours, without touching or interfering at all, the reference was the emergence of a delicious smell of stewed cabbage.
I mixed flour with tomato paste, added it to the bowl with pepper and lavrushka and let it boil from the edges, it takes another 30-40 minutes. I corrected the taste with salt and sugar, took out the lavrushka, turned it off and let it brew until warm.
Pleasant sour cabbage soup with a tangible taste of dry mushrooms.



Kitfort soup cooks * with a bang *, so I was even worried when I saw in the pink booklet that its shelf life is 2 years, and the warranty period is 1 year ..
I wrote to the support service and found out that next year it will be possible to order additional bowls from them and next year they are planning to import more slow cookers.



Now I set to cook bell peppers according to this recipe from my book about slowkuk.

* PEPERONATE
COMPOSITION OF PRODUCTS
3 tbsp. l. tomato paste
3 + 2 tbsp. l. olive oil,
1 tsp dry oregano. salt and freshly ground pepper
15 cloves of garlic, minced with a knife + 2 cloves, minced
1 large onion in half rings
1 sprout of fresh rosemary
bell pepper (1 green + 1 yellow + 2 red), seeded and cut into thin strips,
2 tbsp. l. chopped parsley + more, for decoration
1 tbsp. l. red wine vinegar
90 gr of crumbled feta,
croutons for serving
HOW TO COOK
Mix together tomato paste, 3 tbsp. l. butter, oregano, 1 tsp. salt a pinch of ground pepper, add crushed garlic, onion, rosemary and bell pepper strips.
Cover and cook LOW for 5 hours to soften the pepper.
Remove and discard the rosemary sprout, transfer the contents of the bowl to a bowl, or onto a serving platter.
In a separate bowl, combine chopped garlic, parsley, vinegar and 2 tbsp. l. olive oil.
Pour over peppers, garnish with parsley and feta. Serve immediately, on croutons, or as a side dish with meat. *
PEPERONATE in a slow cooker Kitfort CT 2010:



PRODUCTS:
I put in the bowl of the slow cooker
3 tbsp. l. tomato paste
3 tbsp. l. odorless vegetable oil
1 tsp dry oregano
0.5 tsp dry garlic
1 tsp salt.
A pinch of ground black pepper


Cleaned washed and cut thinly
1 onion and 800 g bell pepper


Mixed everything in a bowl

She covered and cooked for 3 hours on MIN mode.

Once I mixed it after 2 hours, but I could not have done this.
Then I mixed in a small bowl
2 tbsp. l. olive oil
1 tbsp. l. red wine vinegar 6%
2 cloves of garlic, grated
2 tbsp. l. finely chopped parsley
a pinch of dry herbs from Italian cuisine


I put the finished pepper in salad bowls, seasoned with an oil-vinegar mixture, mixed. She gave me an hour to stand and eat.
The taste is delicate, pleasant, differs from the usual LECH-like stewed peppers




I put this peperonata on the ciabata and bliss

next year they will be able to order additional bowls

Hurrah! What a news!

PEPERONATE

Didn't you put 15 cloves of garlic? Somehow they strained me Taste can be described or is it indescribable and you just need to do it? I realized that it is different from lecho (this is a plus), I would like to understand where it differs

[Deana]

Deana,
I put 0.5 teaspoons of dried garlic, I'll fix it now, thanks Dean. Delicious, more tender than pickled peppers and not as cloying as simply stewed in a tomato.



Kitu 5+, made such a delicious pepper, just what you need and not hard and not boiled. I did something like that in Kenwood 4.5 liters, so he gave me boiled peppers as a result, and Kit so nicely soaked everything with sauce and did not tear it apart

[brendabaker]

brendabaker, thanks, Oksanchik! Intrigued by the taste, it must be done while the pepper can still be found at an affordable price.

[Deana]

Deana,
Dina, I liked that you can cook not only from expensive ones with thick walls, like the author's, but also from ordinary ones, like * blond *, which many grow in a greenhouse in the country

while peppers can still be found at a reasonable price.

Yes? It is necessary to find, the pepper should really turn out in the whale. But I'm not sure about stuffed, I'm afraid of two things at once - the pepper will burn on the walls, and the minced meat will remain raw.Although what is minced meat to him if he cooks a whole chicken with bones? So he will cook everything, and the pepper will season (I don't use the filling at all when cooking). Which, in principle, may even be good ...