Slow Cooker Temperature Chart Kitfort KT 2010

[Anna67]

Anna67,
Anna, Vicky Mirabelle also has a nimble slow cooker,
so she pours the stuffed peppers with chopped tomatoes from the jar and puts the boiled rice. Advise her about the modes and I think that everything will work out

[brendabaker]

brendabaker, I also put boiled rice or almost boiled, but I don't like pouring in anything, I pour stuffed cabbage, but not peppers ...

[Deana]

I cooked according to this recipe, half a portion, in mushroom broth, instead of sage I put a mixture of dry herbs with sage 2 hours before the end of cooking.
I cooked for 5.5 hours at MAX, poured the broth over a bowl and without fanaticism.
Beans have unusual fresh taste. In the broth that I poured out, I'll make myself some more soup.


WHITE BEANS WITH GREMOLANA - white beans with gremolata
COMPOSITION OF PRODUCTS
2 + 1/4 cup (500g) dry white kidney beans, sort and rinse
6 cloves of garlic, flattened with a knife + 2 tbsp. l. chopped garlic
2 fresh sage shoots
6 cups (1.5 L) chicken stock
salt and ground pepper
2 tbsp. l. grated lemon zest
2 tbsp. l. parsley, finely chopped
2 tbsp. l. extra virgin olive oil
HOW TO COOK
In a large bowl, pour the beans with water 5 cm above the level of the beans, leave overnight, then drain.
Place the beans in a slow cooker bowl, add 6 cloves of garlic, 2 sage shoots and 1.5 liters of broth (if the liquid level is lower than 5 cm above the level of the beans, add water)
Cover and cook LOW for 5.5-6 hours. The beans should be soft, but not falling apart.
Add 1 tsp. salt and cook for another 30 minutes.
Remove and discard the sage. Place the beans in a colander and drain the liquid where they were boiled.
Transfer the beans to a serving bowl, season with salt and pepper, and keep warm.
In a small bowl, make a gremolata by mixing lemon zest, minced garlic, and parsley. Drizzle the olive oil over the beans and sprinkle with gremolate on top. Serve immediately

I took a crush and crushed some of the beans in the puree, adding a little broth. It seemed to me so much more tender than the option strictly according to the recipe, well, it's easier to warm it up Next time I will cook 3 cups of broth +1 glass of water for 1 cup of dry beans, the name of the beans takes 6-6.5 hours so that it starts to break itself and I remember part in mashed potatoes.
PS the next day, the beans are even tastier, only I would reduce the amount of lemon zest to 1 tsp.



Deana,
Dina, today repeated the peperonata, putting 5 (instead of 15) cloves of garlic.
The result is a spicier, * masculine, hussar * snack, the garlic has not lost its taste and smell. And with 15 teeth, I think it will be generally as a remedy for vampires. With dry garlic it is softer, I liked it better.

do not like to fill in with anything ..

And in what device can you do this, give a link to the recipe, we will think

With dry garlic it is softer

Well, great, otherwise I always forget to put the garlic, but the dry one always looms on the table and reminds me of myself. I'll go and look for an affordable pepper, thanks for reminding me, after work in my head there is generally emptiness, all the recipes fly out.

after work, my head is generally empty, all the recipes fly out.

What's true is true, so I write my recipes as meticulously as possible, for busy people

that's why I write my recipes as meticulously as possible, for busy people

And thank you very much for that!
Pepper, by the way, turned out super!

[Deana]

Deana,
My daughter and I also checked it out, we will do it in the season unambiguously, when it cools down, there is no vinegar at all, only the pleasant taste of the pepper itself in the interpretation of our nimble Kitiara



But my experiments with fatty meat can be called UNSUCCESSFUL by 100%.
The slow cooker first melts the fat, and then impregnates with it, that soup chicken, that lamb.
The chicken soup gave an excellent broth, and when I decided to cook it, but without liquid, it didn’t matter much, it tasted greasy and felt greasy to unpleasant. Moreover, the first 5 hours it smelled awesome, but it was tough, and then the fat began to stink worse and worse. Likewise, the lamb, what do not marinate it, the smell of fat interrupted everything. The fat from the slow cooker is different, it does not solidify with a crust, it cannot be cooled and removed, like a saucepan. This greatly spoils the taste of the finished meat.




I'll write more about what I DONT LIKE to cook.
This is bulgur. I usually cook in a saucepan on the stove using the algorithm
1 tsp lightly fry vegetable oil + 0.5 cups bulgur so that a pleasant flour smell appears.
I add 1 glass of water + dried dill + salt + tomatoes from the freezer, or dry mushroom, soy sauce, or whatever, according to availability and mood.
Cook for 15-20 minutes until boiling + 5-10 minutes let stand under the lid.
Delicious, pleasant in the mouth and stomach, and quite satisfying.

Yesterday I put 2 tsp in a water bath. butter + 0.5 cups of cereals (not fried) +1 glass of water + salt + soy sauce.
3 hours at MAX. Got a tough smudge that left a sour taste in my mouth.

That’s why I got such a broth today with a nasty smell (the men didn’t notice at all, but my daughter and I didn’t eat). the fatty chicken soup was ... But usually not.

[brendabaker]

brendabaker, so after all, bulgur does not cook for a long time at all, why cook it in a slow cooker, it's like cooking pasta for three hours?

[Anna67]

Anna67,
I put it in 2 pots, buckwheat with turkey for the dog, and decided to take another cereal for myself.
Oats, brown rice and yachka in my performance from a slow cooker are full of byaka, I decided to try bulgur, I will no longer, this device is not for side dishes.




L_e_a,
Yeah, I read on the internet how a woman cooked wild ducks, but couldn't eat because of the smell of fat ... it's a pity that I read this AFTER I spent a day and a half preparing and cooking soup chicken. I ate what I ate, it seemed like nothing hot, but what had cooled down and revealed the taste ... phew, in short



And also about not liking, well, not liking in any way.
This is a discrepancy between the size of the bowl and the size of the base and lid, respectively.
As a result, a small and nero bowl is screwed onto a perfectly working base, in which the lid completely closes the steam outlet holes. As a result, a perfectly working device looks, to put it mildly, homeless.






But how tasty does Kityara cook empty cabbage soup, practically out of nothing ..
lentils, water, fried carrots with celery in a tomato. And at the very end I put sauerkraut. Cooking longer than eating

Yesterday I cooked fine white beans again well for 6 hours at MAX, put salt 30 minutes before the end of cooking. The water took 3 cm higher than the layer of beans soaked for 24 hours.
I did not like the small beans from VkusVill at all, because of the rather hard skin, which turns out to be a lot, because the fvsolins are small and there is little soft pulp.
But the taste of the beans is pleasant, not harsh either in taste or in aroma, here it is a plus.
I cooked some empty cabbage soup again, Kityara is a good helper to a fasting person or a vegetarian.



🔗
This is me for the future, maybe the topic will not grow so much and everything can be found



REEPELOK
First we fry, and then we cook until cooked 3 hours at MAX,
like Sveta:
* I bought a quail for the first time
I read the Internet how to cook and decided to fry
Made in Kuzin.
Nuuuu, the children did not become at all, my husband and I ate, but did not feel like it. We decided that the bird had been running all its life.
I put 2 quails, half-eaten by children, in a slow jar and left them for a high hour for 3.
Here is another matter!
Delicious, fun to tinker with small bones. I ate them alone. *




Millet porridge
I decided to make the porridge according to the behests of Oksanv Laslovna in the proportions of 1: 7.
I washed 100 ml of cereal, scalded it, let the water drain.
The bottom and sides, not high, greased with butter, put cereals,
added 700 ml of 3.2% pasteurized milk.
I cooked for 3 hours on MIN mode, measured the temperature (87 ℃), then put sugar and salt, mixed well, especially carefully along the bottom next to the wall, made sure that nothing stuck and put it on HEAT for 1 hour.

The porridge was not thick, as I like, there was almost no film on top, and it easily dissolved. Below, as in the photo



To make the porridge thicker, I would advise, if the milk is fatty, with a tasty froth, then hold the porridge for 2 hours on the HEATER, and if the milk is lean and the froth is tough and not pleasant, then slightly increase the amount of cereal, at least by 1 tbsp. l. do not change the time without a slide.
If you cook by a MINUTE, then there is a possibility that it may stick to the sides of the bowl at the bottom.
The porridge is really fragrant, Ekaterina Smile is right.



I'm very sorry for the quality of the photo, it's a bit dark for filming in the evening.

[brendabaker]

brendabaker, they reminded about millet porridge very in time, thanks!

[Deana]

Deana,
Dina, health

[brendabaker]

brendabaker, here's another thing I wanted to ask - you write 100 ml of cereal, how do you measure it in ml?

[Deana]

Deana,
Dina, I pour it into a measuring multi-cup to the 100 ml mark


It can be measured by weight, but it can be measured by volume, it is more convenient by volume, if pharmaceutical accuracy is not needed, for example, for dumplings or porridge.
Milk also by volume 700 ml (200 + 200 + 200 + 100) ml

[brendabaker]

brendabaker, Thank you! Well, milk is clear

Oxyunik, thanks! You describe everything in such detail. Very well!
I am so gifted in slow-brewing that I can't do anything sensible, and I really like slow-cooked multicooker dishes.
Here I cook only compotes.

Now I want to try millet porridge. Found Friendship. It's also suitable for millet, right, Oksyunik?
Only there is no timer, but I need it by morning. Getting up early means.

[Rituslya]

Rituslya,
Rith, I think it will do.




Milk lentil stew with ginger and cardamom,
issued a recipe. I got a little cold, I keep warm and I dine at the same time


I updated such a mixture today, but in general, one red one also turns out great

SOYBEAN * MEAT * WITH STEERED CABBAGE
Mushroom-flavored SOY meat 100 g sachet
Sauerkraut 300 g
Celery petiole - 1 petiole
Dry mushroom caps 2-3, or to taste
Tomato paste 2 tbsp l., to taste
Vegetable oil 3 tbsp. l.
Wine vinegar 1 tsp
Flour - at will
Sugar, salt, dry dill ... as needed

Turned Kitforth on MAX
put chopped cabbage and some warm water on the bottom.
I washed and broke the dry mushroom caps into pieces.
In a skillet, 1 tbsp. l. vegetable oil, made a frying of finely chopped celery + mushrooms + tomato paste + sugar + flour. She diluted a little with water and poured it into a bowl.
Since I knew that soy meat would take up a lot of liquid, I added 2 more cups of boiling water to the cabbage


It's so liquid, as if you were going to cook cabbage soup

All this I had to prepare for 1.5 hours, because everything was poured hot.
Then I added 6% wine vinegar and 2 tbsp. l. vegetable oil, stir and put the soy meat. She mixed it again.
After 25-30 minutes (I tried to be ready) it turned out like this

I took a spoon, dipped all the pieces under the cabbage, turned off the device and let it stand for 20 minutes.
It turned out what you need and not tough and not digested into porridge


Soy meat can be different, I took one where the manufacturer first suggests soaking it in boiling water, then frying it in oil, and then pouring it with sauce.
I put the pieces to the cabbage in the sauce, without soaking or frying, and it turned out nicely: sour cabbage and slightly sweet soy meat.

I found a video on the English-language YouTube about the mistakes of the slow cooker users, about what they shouldn't do:
1. Taken a peek (peek, opening the lid)
2. Using expensive cuts (cook expensive cuts of meat)
3. Not searing meet first (pre-fry meat)
4. Cooking skin on chicken (cook chicken with skin)
5. Fresh (put fresh herbs at the beginning of cooking)
6.Adding dairy to soon (add milk too early)
7. Using too much alcohol (adding too much alcohol)
8. Cooking frozen food (meat) (fill a bowl with frozen food, especially meat)
9. Not layering correctly
10. Not greasing (do not grease the bowl)
11.Using the wrong size (we load the slow cooker incorrectly, the correct volume is from 1/2 to 2/3 of its volume)
This is me about my rake with night milk porridge.
I put it overnight, with a delayed start for 4 hours per MIN, corn on milk. I partially froze the milk so as not to spoil during the delay. In the morning I received a porridge with a sour taste.
I made corn on the water, adding the same milk in the last hour - normal, not sour porridge, only thin and watery.
I draw a conclusion:
1. With a delayed start, it is better to cook in water at night, and add milk to a portioned plate.
2. Without hesitation, I took the proportions of corn polenta on water 1: 4, cook on Low for 4 hours, which I did 6.5 liters in Kenwood many times and failed.
Big Kenwood boiled cereals right up to mashed potatoes, but little Keith could not cope, the cereals are separate from the water, now I put them on MAX, I'm waiting for it to cook.

I cook milk without delayed start for 3 hours at MAX, milk has never given a sour taste.
And I also repeatedly got baked milk in 8 hours per MIN, also without sourness, here Kit was on top, but he could not cope with the night milk porridge, the sourness still got out and ruined the porridge.

Strange, does cereal make milk sour? But I don’t cook milk, and it suits me in a slow cooker.
For the rest, I never greased the bowl, I repeatedly put it in the freezer, and I basically don't need a chicken without skin. I will continue to violate.
Unless I'm sticking my nose under the lid - I'll turn on the timer and it doesn't exist for me until the hour X

in a multicooker suits

I only adore milk rice and rolled oats from slow-cooked meat.
They are better to me than from multi. And on the water, I like rice and buckwheat from Philips 3060 better, it makes no sense to cook in a slow cooker for 3 hours what turns out fine in 40 minutes, but in a different device

I most likely have such a croup - everywhere it is tough, as it gets so prickly on the gum.
I won't dare to cook any more. Well, maybe if first in a coffee grinder, then as an option. But the cabbage soup is incomparable, perhaps jellied meat (if the skrovarka is busy).

[Anna67]

Anna67I'm afraid that the groats are everywhere now
If you still cook jellied meat in Kitfort, plz tell me the words if it goes well

[brendabaker]

brendabaker, and what to say then? I cooked the broth on the bone for cabbage soup - almost jellied meat, I think I'll cook the jellied meat as well: I'll take it out longer and without anything but bones and meat, and I'll probably bring the broth of procedures to mind in a slow cooker or a saucepan in half an hour.

[Anna67]

Anna67,
You will soak the meat for 24 hours from the blood, did my mother do that?
Will you put onions, carrots like that, or will you bake them in a dry frying pan, or on a hotplate, so that the husks of the onions are burnt?
I would put on MIN and not drain the first broth.
I would also understand the weight of meat and bones in the volume of Kitforth.
I love jellied meat, which is from a bird, I will collect parts of a turkey such as drumsticks and wings. Last time I added gelatin, more for the spirit of the beef than for the strength. But I cooked in Kenwood, he's bigger than Keith.

Oh, I always forget about burnt. Once baked, but did not smell much difference. We did not drain the first broth, we need to knead again to look at the meat, but it seems to me that it does not need this - it looked clean ...
But I will add vegetables before taking out the meat. In fact, I then cooked the cabbage soup for at least three hours, it would be too lazy to deal with jellied meat.
The meat I have two pork shanks, one beef tail and thigh - I think it should fit.

Hello everyone! Since September I've dreamed of buying a slow-motion, but they were not on sale. I read both topics, studied recipes. Now appeared in a convenient WB for me for 1431 rubles. And he found some kind of stupor on me: why do I need it? I sit and think: can I order or do without it? Push me in the right direction!

Push me in the right direction!

Irina, I shed so many tears and threw so much money into the trash, having made the wrong choice for myself * on the advice of members of the forum *, so my advice * Decide for yourself, people are very different, what is good for one, then the other is uncomfortable *
It is easier for a beginner to make friends with Kitforth than with professional-level slow cookers like the Kenwoods. Having a good book, magazines, or friends from countries where slow cookers have long been fond of also makes life a lot easier.
For this model:
A socket-timer is very desirable, then you can move somewhere, or put it on at night.
When buying, in addition to the usual check to see if everything is intact, how smoothly the switch rotates, etc., pay attention to the bowl ...
The bowl must be completely flat, free of bubbles and coating defects.
Such defects as in the photo at the bottom are not critical for the time being, but they are not desirable either.





The rim of the bowl should be flush with the rim of the metal base. A gap like the one in the Kitforth photo is not considered a defect, but I have to slip a piece of foil there so as not to crookedly set the cooking bowl




There are 4 steam outlet grooves on the upper edge of the bowl. The glass lid should not completely cover them, otherwise the foil flagellum again.




The warranty period for Kitfort is 1 year,
Shelf life - 2 years, BUT its bowl can be put in the oven and microwave (I, a sassy woman, even cook frozen vegetables in it)

The service life of professional slow cookers is longer, but at the cost of such restrictions.
The text below is part of the instructions for the Food Master Pro slow cooker.

USING

Place the bowl on a flat, temperature-resistant surface. Make sure the slow cooker feet are firmly on the surface.

Add the ingredients to the ceramic bowl and place it in the appliance. Cover with a glass lid. Meat and some vegetables should be sautéed before placing in the slow cooker. The appliance must not be used for frying.

Connect the wire to the network, press the ON / OFF button once.

To set the cooking time, press the COOKINGTIME button, the desired time should be selected using the arrows. Each press increases or decreases the cooking time by 30 minutes. After you have chosen the cooking time, select the temperature: HIGH / LOW / WARM. The indicator will flash for 5 seconds, after which the timer will start.

The maximum operating time of the device is 16 hours, the minimum is 30 minutes.

When the time is up, the device will automatically turn off.

The device screen will flash until you disconnect it from the network. Take out the ceramic bowl carefully using oven mitts.

Cooking food and cooking

Most food can be cooked in a slow cooker. Before proceeding, the following aspects should be considered:

- Cut vegetables and plants into small pieces as they take longer to cook than meat. Boil vegetables for 2-3 minutes before cooking. Always place vegetables in the bottom of the bowl. Make sure they are completely covered in liquid.

- Remove excess fat from meat.

- Compared to conventional cooking, the slow cooker produces significantly less liquid.

- Do not use the slow cooker to reheat cooked food.

- Some legumes need to be boiled well before placing in a slow cooker.

- Make sure the meat is cooked using a thermometer.

- Do not put a ceramic bowl or glass lid in a freezer, refrigerator or oven.

- Adding cold water to a heated ceramic bowl may cause it to burst.

- The slow cooker can only be switched on when the bowl is in place and liquid has been added to it.

Operating tips

-For best results, the bowl should be half full.

-Do not remove the glass lid from the appliance once again, as this will slow down the cooking process.

- Many dishes require 8-10 hours (LOW) or 4-6 hours (HIGH) cooking. Not all foods are suitable for slow cooking. Pasta, seafood, milk, cream should be added at the very end of cooking.

- For cooking, always add liquid, which should cover all solid ingredients.

- Meat and onions can be sautéed before adding to the slow cooker to speed up the cooking process.

- After the end of cooking, unplug the power cord, do not remove the glass lid from the slow cooker bowl.

Care and cleaning

Always make sure that the slow cooker is unplugged and cool before cleaning and storing it.

The ceramic bowl can be washed in the dishwasher or by hand. If dirt is difficult to remove, you can soak the ceramic bowl for a while.

The outer steel part of the slow cooker should be cleaned with a dampened cloth. Do not put the steel case under water

Most often I cook potatoes in Kitfort Galina.
This morning from 7 to 8: 50 o'clock here's how well she cooked.



Slow Cooker Apple Cider - Adorable Non-Alcoholic Recipe
I took 2 tangerines and about a kilogram of a mixture of red, green and yellow apples, washed (scalded tangerines), began to cut them lengthwise into quarters, remove the seeds and put them tightly in the bowl.

Total weight of prepared pieces 800 g

Added spices: 1 tsp each. grains of cardamom and anise, 1.5 tsp. ground cinnamon, 0.5 tsp. ground nutmeg and 2 clove buds.
She poured 1.4 liters of water so that the level was 2 cm below the top of the bowl.

Covered and set for 3.5 hours on MAX, using a timer socket. Foil flagellum under the lid
After 3 hours from the start of cooking, I took a mashed potato and kneaded the already soft apples, pressing them against the sides of the bowl. And she left it cooking for another half hour.

Strain the finished cider through cheesecloth or cotton cloth.
We try to squeeze the thicker dry.

Sweeten the resulting drink with brown sugar, or another sweetener to taste


Approximately 1.8 liters of beverage is obtained




Take more tangerines, scald, cut into quarters, put in a cup, pour in hot cider and enjoy




Below I will give the composition of the ingredients proposed by the author of the recipe,
GIMMY some OVEN,
which makes the Slow Cooker Apple Cider in a large slow cooker:
9 apples of different colors,
1 orange,
3 sticks of cinnamon.
1 whole nutmeg
2 tsp whole cloves (spice)
1/2 tsp allspice peas optional
12-16 glasses of water
1/3 - 2/3 cup brown sugar.
Cooking 4 hours on High, or 8 hours on Low. 1 hour before the end of the process, crush the fruit with a crush. Strain the finished cider through a curd cloth and sweeten with brown sugar or maple syrup. Pours into glasses. Places orange slices with peels and a stick of cinnamon in each glass for greater aroma of the drink

Pork ribs with Coca Cola and BBQ sauce prepared with a recipe.





The ribs, if necessary, could be put in more, 700-800 grams, putting them either in two layers along the bottom, or * with a crown * along the walls, depending on their width. Well, then pour in Coca Cola 300 ml, or a whole can.
I did not strive to ensure that my meat fell from the bones, for this, it seems to me, you need to cook at MAX all the time, and not to combine modes.
The good news is that with this mode, it was possible to avoid the appearance of a greasy smell and taste, which quite often appears in meat that has been stewed for a long time in a slow cooker. And the good news is that the ribs in the sauce do not need to be put in the oven to caramelize the sauce.

WILD RICE with Red Cabbage Slaw wild rice with red cabbage salad
(based on The New Slow Cooker)
It is impossible to predict in advance the exact cooking time of wild rice, it depends on the variety. It is important not to overcook rice, because
from the moment the grains burst, they quickly begin to turn into porridge.
COMPOSITION OF PRODUCTS for 6.5 l slow cooker.
1 tbsp. l. unsalted butter
3 tbsp. l. olive oil,
1/2 onion, finely chopped
2 sticks of stalked celery, finely chopped
1 carrot, peeled and finely chopped
125 ml semi-dry sherry,
250g (1+ 1/4 cups) wild rice
750 ml (3 cups) chicken or vegetable stock
Salt and finely ground pepper

250 red cabbage, (no hard outer leaves)
1 large shallot, finely chopped
1 tbsp. l.mayonnaise
1 tsp dijon mustard
1 tbsp. l. cider vinegar
1 cup (180 g) raisins, or dried currants
1/4 cup (90 g) toasted hazelnut chunks

HOW TO COOK
.
Sprinkle cooking spray on the bowl.
In a large, heavy skillet over medium-high heat, heat butter + 1 tbsp. l. olive.
Add the onions, celery and carrots and cook for about 6 minutes until the vegetables soften and start browning. Pour in the wine and stir until whatever stuck to the bottom dissolves.
Transfer the contents of the pan to a bowl.
Add rice, broth, 1/4 tsp. salt and a pinch of pepper.
Cover and cook LOW for 2 to 3 hours. Rice grains should just start to burst, and the grain itself should retain its texture (consistency) if tasted on the tooth.

Prepare the salad about 1 hour before serving.
Peel and cut the cabbage thinly.
In a large salad bowl, combine the shallots, mayonnaise, mustard, vinegar and 2 tbsp. l. olive oil.
Add cabbage, currants and nuts, mix well and set aside.

Put the finished rice on plates, and put a spoonful of salad on top. Serve immediately.

For a small slow cooker, such as our Kitfort, you need to halve the number of products

P. S.
And one more Slaw salad with apple and fennel from this book, to the heap, so to speak.
In a large salad bowl, combine 1/4 cup (60 ml) each
fresh lime juice,
mayonnaise
sour cream
Add 1/2 tsp. salt from red pepper (such as chipotl chili)
1/4 tsp sugar and 3/4 cup (20 g) chopped cilantro.
Add 2 large fennel onions, thin quarter-rings, and 2 small green or red apples, peeled and thinly sliced.
Stir, cover and let stand for 1 hour in the refrigerator for the fragrances to * get married *

Well, I have a replenishment in the Kitik family - already the 10th Kitenysh. I use your recipes, so no pictures. First, Kitik made me a drink made from hawthorn and rose hips. I used to put it in a thermos for the night (for my husband). No, not that - here the taste turned out to be more intense! I cooked cabbage soup with sauerkraut and pork (it was better with beef). I didn't expect it to be so tasty and without problems! and did not fry. Today, homemade milk was simmering for 8 hours for a minute. Again, a pleasure for me: the milk did not run away, the crust was not fried, as in the oven. The color is amazing! And the smell !!! I have already put the fermented baked milk in the yogurt maker, tomorrow we will enjoy it! The pot is easy to clean, also nice. In general, solid exclamation marks! In vain I doubted - I liked it! Now I want to bake the beets and cook the peas for the peas. Do the peas stick to the walls? it needs to be disturbed?

[Swan-Seagull]

Swan-Seagull,
Irina, I cook peas for soup, 1: 4, (I cook at MAX for about 5 hours) that is, not so that it is very thick, you probably need it thicker?
I don’t interfere with the peas, I don’t soak them, if the peas begin to foam a little, put a piece of foil rolled several times under the lid, the foam will calm down immediately.
The first time, nevertheless, look at what you get after 4 hours, all oval slow cookers at the back wall and on the sides have more heating than the front wall, where the switch is. Some users have adapted to flipping the bowl 180 лучше rather than stirring what's inside.

I use your recipes

THANKS, Irina, it means that I am writing them meticulously.

it is better to turn the bowl 180 ℃ than to stir what is inside

Thank you! I would not have thought of it. To me on you, - Yes, I need porridge, thicker, although it thickens over time. Probably you need 1: 3.

it's not for nothing that I write them meticulously

Of course not in vain! Thank you so much for this!

It is more convenient and safer to interfere a couple of times

In general, I will try!

[So, actually about the ribs, I decided to translate the recipe for ribs in barbecue sauce, according to the book The New Slow Cooker.
The amount of ingredients is calculated for a 6.5L slow cooker, for a small 3.5L slow cooker you will need to take half the portion and adjust the cooking time yourself
Barbecue Baby Back Ribs.
COMPOSITION OF PRODUCTS:
1 tbsp. l. pork fat, or rapeseed oil,
1/2 onion, finely chopped
3 cloves of garlic, minced
1 cup (250ml) ketchup
3 tbsp. l. Worcestershire sauce
3 tbsp. l. dry white wine
1/2 tsp grated lemon zest,
1.5 tbsp. l. lemon juice
1.5 tbsp. l. dark brown sugar
1.5 tsp. dry mustard (I would take 0.5 tsp first, our mustard seems to be more pungent)
1.5 tsp. ground red chipotl chili (in my opinion, this is a medium hot pepper),
1 tsp ground cumin (cumin),
1/4 tsp celery salts,
Salt,
1/8 tsp Tabasco sauce, or other hot sauce,
2.5 kg of ribs.
For serving apple and fennel Slaw salad, I translated it above.

To make barbecue sauce
in a large, heavy skillet, over medium heat, melt the lard. Add onion and garlic and cook until tender, about 5 minutes. Stir in the ketchup, Worcestershire sauce, wine, lemon juice and zest, brown sugar, mustard, ground pepper, fat, celery salt and 1/2 tsp. salt.
Bring to first bubbles (simmering) and reduce heat to low, simmer, stirring occasionally, being careful not to burn to the bottom until smooth, about 12 minutes. Add Tabasco and taste it.
Can be used right away, or let cool, cover and let stand in the refrigerator for 24 hours.

Preheat your oven, or grill.
Cut off the back of the ribs and cut 1 rib into pieces.
Place the ribs on a baking rack or baking sheet. Fry, flipping once, until golden brown on both sides, 10-12 minutes.

Transfer the ribs to a slow-cooker bowl, pour in the barbecue sauce, toss to coat all the ribs with the sauce.
Cover and cook on LOW, 5-6 hours. The ribs should be very soft ..
Take a slotted spoon, transfer the ribs to a large serving platter and keep warm.
Pour the sauce into a small saucepan, let stand for a while so that you can spoon off the fat with a spoon.
Bring to a boil over high heat and simmer for 3-4 minutes.
Arrange the ribs into portioned bowls, top with a little sauce.
Place the apple and fennel salad next to it.



Slow Cooker Kitfort KT 2010

Quails -2 pcs,
Potatoes - 300 g,
Salt, black pepper and dry garlic - to taste.
Boning flour,
Vegetable oil + butter- for frying,
Sour cream 0.5 cups,
Hot water - 1/4 cup

Wash the quail, rub to taste with salt, pepper and garlic inside and out. Let's form them. First, press down on the breast with your palm to flatten it. We wrap the wings on the back, as we do with the chicken. We will remove the tail, cut the back along the ridge up with scissors, 2- 3 cm, direct the hips up towards the chest and tuck the shins behind the back.
Dip the quail in flour and fry in a mixture of vegetable and butter until golden brown, first the backs, then the breasts.
Transfer the birds to a slow cooker, breast side up.
Peel the potatoes, cut them across with washers about 1 cm thick, roll in the same oil where the birds were fried and lay them * with a crown * along the walls of the bowl

Add hot water, cover and cook at MAX for about 1.5 - 2 hours.
(The temperature of the breast is 80 ℃, and the thickest part of the thigh is 82 ℃, or at your discretion) and until all the potato slices are completely soft
Put the sour cream on top, cover again and continue cooking for another 30 minutes so that the sour cream melts and flows.





:-)
We spread the quail on a dish, cover with potatoes and fill with sauce

Delicious, plump meat, juicy breast, soft potatoes and tender sauce. It is difficult to resist not to eat everything at once. I ate potatoes in sauce with a knife and a fork, and I took the quail into pieces without tools, with my hands, but how should it be right, who knows?

I don’t know how clearly I described how I fold the handles and legs of the quail, so I decided to take a photo of the back of the quail before deboning it in flour.

[Ksyushenka]

Ksyushenkawhat a yummy you have always! So clearly and intelligibly that you want to repeat everything!
And I'm with braggart. I cooked millet porridge in Kitik, as you taught by ml, only took 1: 6. Okay, but next time I'll do 1: 7.And Kitiks also made a wonderful tandem: the airfryer fried the ribs and melted out the excess fat:

and slow brought this meat and potatoes to delicious perfection. Down she put onion and carrot roast, a layer of coarsely chopped potatoes, laid out all the ribs, a layer of potatoes. Each layer is salted and pepper

The meat is very tender, the top potatoes are white, and the bottom rosy

The meat from AF is almost ready, so I slowly cooked the first hour at max. and two hours per min.
Photo in a quick way, without greenery and decorations, since the husband was already knocking on the table with a spoon.

[Swan-Seagull]

Swan-Seagull,
Irina, what a beauty, that would be a recipe for ribs and potatoes, such an excellent result, beauty and deliciousness.
Let Kitusha please his mistresses, he is really a good assistant.
My daughter tried quail and was also delighted with the meat and potatoes, and most of all with the sauce. It's so nice when loved ones praise you and eat up all the hordes

[Ksyushenka]

Ksyushenka, happy Birthday! - just saw, I'm sorry.
Why a separate recipe? It was so mundane in haste rather than feed it’s husband, both assistants were just very good for each other! one is very fast and hot, the other is dreamily gentle!

[

Down she put onion and carrot roast, a layer of coarsely chopped potatoes, laid out all the ribs, a layer of potatoes. Each layer is salted and pepper

Irina, try next time to spread the potatoes on the bottom and along the walls, fry on top, on top of the ribs ... then the area of ​​contact of the potatoes with the hot walls will be larger and the rosy potatoes will become larger. And the juice and fat from the ribs will drain onto the potatoes and soak them

She just happened - white potatoes for me, and ruddy - for my husband! To each his own dish!

POTATOES IN SOUR CREAM WITH ONION in a slow cooker Kitfort KT 2010


Slow cookers work well for extinguishing and infusing pre-processed foods; simple foods * add flavor * and turn out to be nutritious.
COMPOSITION OF PRODUCTS:
Potatoes 800 g,
Onion 300 g,
Sour cream 1 glass,
1/3 cup water -1/2 cup
Vegetable oil + butter - 3-4 tbsp. l. (cover the bottom of a frying pan with a diameter of 18 cm)
Salt, pepper, dry garlic.
HOW TO COOK:
Peel and wash onions and potatoes.
Cut the potatoes across, with washers, 0.5 ave-t 0.7 cm thick,
and onions in small cubes.
Heat two types of oil together in a cast-iron pan and start frying the potatoes on both sides in portions, in one layer, literally for a couple of minutes on each side, with the goal not so much to fry, but only so that they do not darken during further processing. Put the finished potatoes in a bowl, and in a frying pan a new portion in one layer until all the slices are over.
Put the potatoes in a bowl, salt, pepper, pour oil from a frying pan (leaving a little for frying onions).

Cover and cook for 2 hours at MAX until the potatoes are completely soft
And in a frying pan, we begin to fry the onions. Fry over medium heat until all the onions are fried until golden brown.The sharp smell of raw onions should also completely disappear.


Pour sour cream into the onion, salt, pepper, put dry garlic (I also added a pinch of sugar), mix, let it boil for a couple of minutes.

My sauce was thick, like porridge, so I broke it up with water.
Set aside the sauce and wait for the potatoes to be ready.
When the potatoes are completely soft
Disconnect the device from the network,
Pour in the sauce, stir

And, now the IMPORTANT MOMENT. We give the potatoes in the sauce to brew and make friends under the lid, in the turned off device for at least 2 hours, and, even better, 3.

A clay pot works wonders, what's the difference in taste before and after brewing

[Oksana]

Oksana,
And I am with yummy! Long wanted to try the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66170.0 I was waiting for the right opportunity. And then this case came: there is fish, and slow.

Only instead of herring I took capelin. Terrible, how delicious! like canned food, only more tender.

[Swan-Seagull]

Swan-Seagull,
Irina, you directly read my thoughts, I want to make a fish in a tomato according to Donna Rosa's recipe, I try on how to adapt it to Kitforth, I open the topic, and I have a hint right on my dream.

[Ksyusha]

Ksyusha, I never deviated from this recipe in preparation. It is written - simmer for 6 hours, the 1st hour turned on the max, the next 5 hours for a minute, then drained, refueled with frying with tomato and for 1 hour for a minute, another 1 hour on heating. All! Like canned food, only softer. And some capelin was also with caviar - mmmm! And what recipe do you mean - throw a link!

[Swan-Seagull]

Swan-Seagull, Irish, well, actually! If it's like canned food, then you definitely need to cook.
Yesterday my husband and I ate a couple of cans of canned food, so we just cursed, why the devils began to produce.
I wonder if capelin is generally available for sale?
I want and I want!

What if I don't find a capelin ?! Can I have another fish?