Slow Cooker Temperature Chart Kitfort KT 2010

[Ritushka]

Ritushka, if you like in tomato - you can't imagine better! And it's easy to clean. About two years ago, we did not have frozen capelin, it disappeared somewhere. Now I have seized on her - both in Kitik AG fried, and slowly tormented. Here is inexpensive, but delicious! and no less useful.

Can I have another fish?

Look at the recipe at the link, the herring was originally prepared there! And someone even cooked a small river fish!

Irishik, thank you very much for pushing to one place!
I will definitely try. Probably, you can choose some kind of fillet.
Directly inspired me to the idea, Irochka!

[Ritual]

RitualWell first you inspire me to buy a new assistant! For this I am very grateful to everyone!

[Swan-Seagull]

Swan-Seagull,

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=475465.0
My mom always cooked red perch for the New Year's table this way, and my dad and I and the cat just gorged themselves on this fish. Now I want to first tire the sauce of browned vegetables in Kitfort, then there the fried fish and cook until ?? degrees Celsius.



Rituslya,
Rit, in Pyaterochka and at Perekrestok, in the low freezers where frozen fish is sold, there is capelin in bags. It is often quite large and easy to clean.



Swan-Seagull,
Irina. and show, plz, your AG, how big, small? Throw a photo, very curious

[Oksanchik]

Yeah, Oksanchik, Thank you so much! I just caught fire with such a fish. We respect all sorts of canned fish, and if they are still in sweet tomato sauce, then in general murrrr !!!
I'm going to go shopping for fish now.

Irish, here are a couple of questions. Please tell me.

1st hour turned on max, next 5 hours for min, then merged,

That is, I cleaned the fish, washed it, cut it and put it in a bowl. So? How much water do you need? Is there salt and pepper? And pull the bones out of it?

If it's like canned food, then you definitely need to cook.

+1

[Ksyusha]

Ksyusha, come to our Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521127.new;topicseen#new
here is my Kitik next to other assistants - for comparison

Ritual, I thawed the capelin, washed it, it is easy to clean - in one hand you hold the fish, hold the other by the head, pinch the ridge at the head with your fingernails, pull lightly, tearing it apart, and pull out the intestines with your head. I had 1 kg of fish, cleaned it in about 5 minutes. I didn’t cut it, I didn’t pull out the bones, and I didn’t cut off the tails, then everything was overwhelmed! Then everything is like the author's: Cut the onion into circles (I am in half rings) and disassemble. Sprinkle the fish with spice (about 1 tsp) - I just grind the mixture of peppers, and mix in a bowl. Citric acid 0.5 tsp. and salt 1 tsp. dissolve in 3/4 cup water. Put a little onion, a layer of fish, peppercorns, bay leaves, then onions again on the bottom of the slow lure. fish, pepper, lavrushka. Pour water with salt and lemon on top, 100 ml oil. I turned on the slow one for 1 hour at max, put it on for another 5 hours for another minute. Half an hour before that, I sautéed 1 large finely chopped onion in a small amount of vegetable oil, 1 medium carrot and a small piece of celery root grated on a coarse grater (I didn't have it, therefore without it). Then I added 2 tbsp tomato paste. l. Stirred, added water (so that the sauce acquired the desired thickness), 1 tsp. sugar, salt a little and a little nutmeg (also not found, ground a little coriander). Gently poured the liquid out of the saucepan and poured the tomato sauce over the fish. Turned on for 1 hour for 1 hour, then 1 hour on heating. I turned it off, and then, before my husband arrived, it stood in a closed saucepan for another 2 hours. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66170.0

Ira, thanks !!! Thank you so much!
I bought as much as 2 kg of capelin. At first I wanted to take 1 kg, but after my words that we would make sprat in tomato from capelin, my husband brought another kg.
Thank you very much, Irochka, for the recipe. That's right in so much detail! Very cool!
Thank you!

TOMATO SPRATS, as canned food, in Kitfort Slow Cooker 2010.

Thawed and peeled 800 g of capelin, soaked for 1-1.5 hours in brine from 1 glass of water, 1.5 tsp. salt, 0.5 tsp. citric acid + peppercorns + bay leaf. Then she carefully cooked tomato sauce, sweetish and slightly undersalted, took it out of the brine and laid it out on the bottom of the bowl, poured it with tomato sauce, put 1 laurel on top. leaf and set it for 6 hours per MIN.
After 3 hours, I tried the sauce, added more water, sugar, tomato paste and some vegetable oil. I turned the bowl over 180 ° and went to bed.
In the morning, I removed the excess oil from the sauce, mixed it, put it in a salad bowl, covered it with a film and put it in the refrigerator. After 3 hours, it looked and tasted like canned food from a can, in the good sense of the word. The fish is not bloated, but all bones are soft.
Sauce
: in 3 st. l. vegetable oil sautéed 2 small, finely chopped onions and 1 warm medium carrot, added sugar, cooked the carrots until semi-soft. I added 70 g of tomato paste and fried until the raw tomato smell disappeared. Diluted with water in order to cover the bottom of the bowl, cooked for several minutes, tasted for sugar, nutmeg, pepper and salt (salt to a minimum)
Set aside and let cool slightly, then covered the fish in a bowl with sauce.
P. S .. be sure to let it stand in the refrigerator, straight from the bowl the taste is not the same, less harmonious, but it will stand and the fish is soaked in sauce and becomes like from a store.

[Ksyusha]

Ksyushait seems that the sum does not change from the change of the places of the terms! Even changing the cooking technology, the result is excellent! Probably, it is difficult to spoil something in slow motion! Now we are waiting Ritual with a report!
And I made a pea after all. Took 3 cups (250 g) split peas and 6 cups of water. Start with max. Then something distracted me, quickly switched the slow speed to min, and an hour later I returned - it turns out that I turned it off completely. I turned it on for a minute, I was preparing for 4 hours, I was constantly distracted by something, so everything is inaccurate. I got in the way a couple of times. Then she took out a saucepan, poured salt and blend it, put the saucepan back in place and switched to heating. I laid it out on plates, added finely chopped onions, a little aromatic sunflower oil, mixed each one myself. Immediately, of course, it was watery, but the remnants became thick by morning, I put it to my husband to work. Once, when it boiled, the foam tried to escape from under the lid, opened it, mixed it, the foam calmed down and did not climb any more. Without pictures - porridge is like porridge, just the cooking process is easier and I liked it!

But I, friends, did not succeed. More precisely it turned out, but not what I expected. Itself, of course, is to blame, it was necessary to observe the proportions and adhere to the recipe, and not smack the gag.
But again the compote and chicken broth turned out to be very tasty.

[Swan-Seagull]

Swan-Seagull,
Ira, that is, for the pea porridge, we take the proportions 1: 2, but let's think about the modes: friends: can someone give a hint



Rituslya,
Rit, I didn’t work with the slowcooker for a long time either, then they brought a book about slowcooker and I began to cook according to recipes, it started to turn out deliciously, I grew bolder ... but when I start to screw it up, I often waste my time, food and nerves again ...

[Ritulenka]

Ritulenka, why so? It's a shame ... but I just said that it is difficult to spoil something in slow motion. Well, if I were the only one to brag (I would say that I lied), and even Ksyusha succeeded. insulting. Will you try again? True, very tasty! Try again the way Oksana said!

when I start to fuck off

I only get it off when I mentally tune in to the device, like in Avatar - attach the tip of my tail to something.Wo said! well, that is, do not think about a stranger, like - today we still need to wash in the toilet and clean the carpet ...

Woo, this is the main reason for failure with any cooking. And, unfortunately, I just love to throw the groceries and forget, remove the lid - grace. I see it in the recipe first on this mode, then on this one - not, difficult, I will not.

Oh, what a delicious sprat, the sauce is just real, as it used to be in the jars.

[Oksana]

Oksana,

[Swan-Seagull]

Swan-Seagull,
Irina, a separate big gratitude to you, I would not have found the recipe myself, but now I took my soul away and think about how to spread out more beautiful capelin on the bottom next time so that it can then be taken out on a dish

[Oksan]

Oksan, listen, and if you make a decoction of onion peels, prepare a brine on it (as you did) to soak small fish, and then simmer in oil, - do you think you can get golden sprats (without rolling), like canned food?

[Swan-Seagull]

Swan-Seagull,
Ira, I am writing a recipe for home latitudes from the book * Me and my multicooker * Kitaeva Anna for Panasonic 4.5L, maybe it will work?
1kg fresh, or morrhed capelin, sprat, or other small fish,
2 tbsp. l. black tea brewed in 0.5 liters of boiling water,
120 g of vegetable oil
2-3 small bay leaves, break into pieces
2 tsp mixtures of peas (black, allspice, red, green),
2-3 tsp salt,
0.5 tsp coriander seeds,
0.5 tsp mustard seeds,
Onion peel from 3-4 bulbs
Vegetable oil for pouring finished fish

Aha! So? what with what and how long?

Defrost frozen fish. Separate the heads and gut the fish.
Rinse it under cold running water and rub it lightly with a paper towel.
Brew a very strong tea and let it brew.
Pour 50 g of vegetable oil on the bottom of the bowl, lay a layer of clean onion husks.
Place the fish tightly on the onion husk, larger downwards and smaller ones on top. Sprinkle each layer with oil, sprinkle with salt and spices

Aha!

[Swan-Seagull]

Pour the remaining vegetable oil over the fish, then carefully pour the strong tea through a sieve. The fish must be completely covered with liquid Start the STEW program for 40 minutes
At the end of the program, taste the fish for readiness. You can leave it on the HEATER for 2-4 hours, the languor will benefit her, or you can take it out right away
Gently remove the hot fish from the bowls with a plastic spatula and place in layers in a glass or enamel pan. Pour in vegetable oil, put oppression on top and stand for 12 hours in a cool place
Swan-Seagull,
Ir, I won't tell you about the time and modes, I don't know

[brendabaker]

brendabaker, what a good recipe, I don't have a whale 🐋, but in my cartoon there is languor like in a furnace, I have to do it

Fill with vegetable oil

cold? or bring to a boil? Thank you, Ksyusha, I will experiment!

[Swan-Seagull]

Swan-Seagull,
Ir, the recipe says in oil, I would fill it with the usual, from the refrigerator. Anna Kitaeva is a meticulous girl, she would write how and how much oil she heated if she warmed it.
But I would still soak the fish in a citric acid solution for at least an hour, this will help it not to fall apart during stewing. And salt, pepper, spices can already be put according to Anna's recipe.

would soak the fish in citric acid solution

at least it doesn't hurt. Mustard seeds will also give your fish some firmness. Thank you, Ksyusha, sorry for being meticulous!

[Irishk @]

Irishk @,
Irina, capelin is a smelly fish, (not to say smelly), it is very easy to wash a slow cooker, but a slow cooker can be saturated with a fish spirit in 6 hours.

[brendabaker]

brendabaker, Oksan, of course, but you want your own sprat, so you have to take a chance

[brendabaker]

brendabaker, Ksyusha, cooked a heart, - everything as you taught. I cooked borsch on the broth, and made a salad a la "Olivier" with my heart. Everything is great! Thanks for the recipes!

And I put out my heart last week. 2 kg, I think, where for two of us, children do not like ... I decided, I will freeze half of the finished one for later.There was nothing to freeze. Everything went off with a whistle.

[Swan-Seagull]

Swan-Seagull,
Ir, to health



L_e_a,
Catherine, how did you do?

Cut the beef heart into pieces, add salt, add a couple of black peppercorns and lavrushka. In the evening I turned it on for min. I woke up and turned it off (about 8 hours it worked). I try to remember if I added water ... if only just a little. I do not remember.
In general, it couldn't be easier.



Oh, and before that I somehow did the same, and managed to add eucalyptus leaves instead of bay leaves. The mother-in-law brought it in a transparent bag without a signature, said nothing and shoved it to me with the spices. Then I was surprised that the smell was interesting, not the same as usual ... But it was very tasty

[L_e_a]

L_e_a,
Indeed, it couldn't be easier, lovely,

FROZEN pollock fillet in sour cream and vegetable sauce
Frozen pollock fillet, pack of 800 g,
Onion 500 g,
Carrot 1,
Sugar 1/3 tsp,
Frying oil,
Sour cream 0.5 cups,
Starch 1 tsp,
Zira - 2 pinches,
Salt, pepper to taste
She took the fillet out of the package, rinsed it with cold water and put it to defrost at room temperature.
(As soon as it became possible to divide the fillet into separate halves, I cut off the too thin parts of the tails and the lower edge, where the belly was, gave it to the cat, and put the neat half-pieces in the sauce.)
Peeled and washed the onions and carrots, finely chopped the onions, grate the carrots. Fried vegetables, adding a pinch of sugar, in vegetable oil until golden brown, a little salt and pepper vegetables.
She removed the pan from the heat so that the vegetables cool slightly before placing them in the bowl.

Put most of the vegetables at the bottom of the bowl, put the fish on top, salt, pepper

I put the remaining vegetables on top, covered and set the MAX mode, since I was using frozen food.
After 2 hours I measured the temperature in the very center, inside the fish, it turned out to be 87 ℃, I decided that the fish was ready, mixed sour cream with starch, poured the fish on top and cooked it for another 30 minutes at MAX.
Then she gently mixed the fish with the sauce, turned off the device and let it stand for another 3 hours.
The fish, of course, fell apart a little, but it turned out to be very delicate and tasty. Yesterday I ate it with pasta, today cold with hot buckwheat. Tasty and liked the way the cumin complemented the sour cream sauce.
PS, using the same principle, made frozen pollock fillets in tomato sauce.
The fillet was divided and shaped.
I fried 3 onions + 2 carrots + 2 tbsp in oil. l. tomato paste + salt, pepper, sugar + 0.5 tsp. wine vinegar 6%.
I put the fish on a layer of vegetables, after 2.5 hours on MAX I mixed it, added lavrushka and let it stew in the sauce for another 30 minutes, then turned it off and let it brew for 3 hours. Divided into portions and allowed to stand overnight in the refrigerator. It turned out to be a cold appetizer.
Frozen fish gives enough moisture, I did not add water at all, not a drop.

Girls, how to slowly cook a piece of lamb weighing 1 kg. Do I need to marinate it beforehand or immediately put it covered with all sorts of spices and salt. How many hours to cook it and on what mode? I have Kitfort and she turned out to be so nimble, she didn’t even think that it happens in slow cars. I cooked little only chicken in it, and yesterday I stewed sea bass with vegetables and spices for 2.5 hours at MAX. tastier than when I cooked a roar in the cartoon.

[velli]

velli,
Valentina, I haven't bought lamb myself for a long time. I asked your question in a big topic, look at the links that Win Tat gave, maybe what idea will appear.

[Oksanochka]

Oksanochka dear, thank you so much for participating in the search for a recipe for all topics on slows! I went to the site Russian.Fobs and dug up several recipes in the "Cooking in a slow cooker" branch. I will put it in my slow-motion for the night. Thanks again!

[velli]

velli, Valyushenka! Congratulations on Kitik!
KsyushenkaThank you so much for the new recipe for capelin a la sprats. Has mastered. Did everything according to the recipe.
laid down

1 hour 20 minutes at max, 6 hours per minute, 1 hour at heating. After 12 hours in oil under yoke (half a liter jar of water)

Everyone who tried it said - super.There was only enough for a test ...

[Irishenka]

Irishenka thanks for the compliments! After you know how to convince how not to buy here? After I cooked a delicious chicken broth, I baked the chicken, and yesterday I zababahala lamb, I sit eating pilaf with mutton enta and purr with pleasure. And so I ask myself: And why did I delay so long with the purchase of this wonderful pot? Kind people (in your face Ir) have said more than once that this cool thing is slow, but I somehow opposed all my Orsya and Shteba to it, here and there languor, but it turns out that this is a completely different taste, and the type of product in the end. Now I am so happy ... Now I want and want to cook something in it, but where? food in the refrigerator no longer fits, I take it out on the loggia, the benefit that now the weather allows. But such a fish as you cooked, I will do it anyway! Irish, what's the red thing peeking out from under the fish, maybe onion peel or not ..?

red peeps

I think this is a drawing on a plate.
What a delicious fish came out!

[Swan-Seagull]

A-LA SHIROTY, Ira Lebed-Chaika, photo above.
1kg fresh, or morrhed capelin, sprat, or other small fish,
2 tbsp. l. black tea brewed in 0.5 liters of boiling water,
120 g of vegetable oil
2-3 small bay leaves, break into pieces
2 tsp mixtures of peas (black, allspice, red, green),
2-3 tsp salt,
0.5 tsp coriander seeds,
0.5 tsp mustard seeds,
Onion peel from 3-4 bulbs
Vegetable oil for pouring finished fish
Defrost frozen fish. Separate the heads and gut the fish.
Rinse it under cold running water and rub it lightly with a paper towel.
Brew a very strong tea and let it brew.
Pour 50 g of vegetable oil on the bottom of the bowl, lay a layer of clean onion husks.
Place the fish tightly on the onion husk, larger downwards and smaller ones on top. Sprinkle each layer with oil, sprinkle with salt and spices
Pour the remaining vegetable oil over the fish, then carefully pour the strong tea through a sieve. The fish must be completely covered in liquid

1 hour 20 minutes at max, 6 hours per minute, 1 hour at heating.

Gently remove the hot fish from the bowls with a plastic spatula and place in layers in a glass or enamel pan. Pour in vegetable oil, put oppression on top and stand for 12 hours in a cool place




Swan-Seagull,
Ira, what a fine fellow you are, thank you very much for cooking, writing and suggesting how to cook fish in Kitfort.
I copied the ingredients text so that everything is on one page with your photos.

[Valyusha]

what is there little red peeps out from under the fish, maybe onion peel or not ..?

Yes, Valyusha, these are onion peels.

What a delicious fish came out!

Anya, that's not the right word! delicious. And they asked to repeat it in tomato sauce.

copied the text with ingredients

Ksyusha, right! And even better - with a separate recipe, it's worth it! The only thing I didn’t like was to remove the bottom layer of the fish from the onion husk. Next time I will do it differently: I will brew tea, strain, put onion peels, boil and leave overnight. In the morning I will squeeze the husk and filter it. Pour the fish into the prepared "broth". So, I think it will be more convenient.

Next time I will do it differently: I will brew tea, strain, put onion peels, boil and leave overnight. In the morning I will squeeze the husk and filter it. Pour the fish into the prepared "broth". So, I think it will be more convenient.

Then it will be possible to lay out with a separate recipe the option that you like best.

I wish you happy holidays and all the best for the New Year!

The girls, just bought myself a Kitfort slow bottle on NG (I haven't even washed it yet), and yesterday just at night I crawled home from work with a piece of pork ham 800g. Please tell me, since there is no time, from the word at all - how you can make meat - the main thing is that it is soft (I bought a slow meat for meat, so it turns out "paper", hard and dry in a pressure cooker and when baking).
If in pieces with onions - how long and at what T, or in one piece - do you need to fry, and also how much time to simmer?

Poke, please, in the links (you need to quickly throw it and run to the store - there is only a hanging mouse in the refrigerator)

You cannot compare with boiled food.

I cooked beets according to Oksana's method, in foil, there was no smell of boiling beets in the apartment (terrible for my taste), when the smell of caramel appeared, the beets were ready

[selenа]

selenа,
I'm going to bake all the eggs, but I put everything aside because I can't imagine the end result. I heard about baked eggs, but I never ate or saw them, they were baked in the oven

Yesterday I played lamb

Valentina, can you tell us how you cooked? While your experience is the first in the subject, it would be nice to know how you can do

[Oksana]

Oksana, I made lamb simply, without preliminary marinating, because with slow cooking, all the spices will penetrate into the meat and I was not mistaken! I had a piece of pelvis / thigh ham without bone, one pulp. She cut off all the fat, which films were and cut into pieces the size of a matchbox. I added a diced onion to a bowl of meat (pre-shaken it with my hand until the juice appeared), sprinkled it with homemade garlic salt, added black coarsely ground pepper, and squeezed out of a tube of adjika Maheev for meat about see 2-3, and 1 hour. l. Sahara. She mixed everything well and put it in a slow bowl. At the bottom I put some chopped onion and meat on it. Top covered the meat with tomato circles (not thick) and that's it. I didn't add water, it was enough when the meat stood for a while in a bowl of water so that the blood and all that stuff would first go away. I closed the lid and put it on MAX for 2.5 hours. When the meat was all in its own juice, mixed and transferred to MIN for another 3 hours. I tried to be soft: I was satisfied and I turned off the slow-motion. I let it brew in the switched off for some time before my son came home from work. Then the next day I cooked pilaf from half of the meat: I fried vegetables, lamb on top, salt rice, added spices for pilaf and poured the juice in which the mutton was cooked, just covered the rice and slightly on top. After 35-40 minutes. the delicious pilaf turned out. I cooked pilaf in the Polaris-1203 s / v. Pilaf is tasty, crumbly like in a cauldron.

FROZEN MINTLES IN TOMATO SAUCE.
Pollock, headless carcasses, 5 pieces, thawed only enough to be peeled and cut in half across.

Fried in oil 3 onions + 2 carrots + 2-4 tbsp. l. tomato paste + salt, pepper, sugar + 1 h. l. wine vinegar 6%. The sauce is thick. I let the sauce cool slightly, then put it in a bowl in one layer.

I put fish on a layer of vegetables,
After 2.5 hours on MAX, stirred so that the fish was on the bottom, and the sauce on top, added lavrushka

and
gave another 30 minutes to stew in sauce,

Then she turned it off and let it brew for 2 hours, covered the device with a blanket on top, so that the sauce became more brown and the taste was stronger.

Then I put it in a mold, cooled it, covered it and let it stand in the refrigerator overnight. It turned out to be a cold appetizer.