Slow Cooker Temperature Chart Kitfort KT 2010

Today I stewed stuffed peppers + stuffed tomato. I might not have taken a tomato, but the mince remained. About 3 hours on Hai would have been enough for a tomato, but I was so keen on something that I forgot about the slow one.
Although the tomato almost fell apart, it turned out deliciously. A tomato with the smell of pepper.
Tomila in a liquid from the core of a tomato + basil + dried parsley.

[Rituslya]

Rituslya, Rituel,, delicious!

Yeah, Ksyushik, it turned out very well. I thought the tomatoes would fall apart literally right away, but no. Well done tomatoes, they held out.
For some reason my husband does not like stuffed peppers, I don’t know, but here on the sly with tomatoes and pepper one went.

So we get out ...

Yesterday I bought 1.5 kg of chicken drumsticks for a promotion, I thought what to do with such a clean thing after work. I thought of buying a can of Finnish beer, since there was also a special offer.
The result is 16 pieces of skinned drumsticks + salt, pepper, garlic


+ beer 300 ml (all 0.5 could not be poured on the sly)



I put it on "swing", it boiled for a very long time, only after 2 hours it finally began to gurgle, after 3 hours the legs were absolutely ready. The aroma in the apartment (I think that outside too) was beer half the time, chicken half.

This is after dinner:


It turned out very tasty! Lots of broth sauce, no beer flavor.

[Mrs. Addams]

Mrs. Addams, I once cooked a pork belly in the oven with beer and cider. An hour later, the aroma was as if we were celebrating Oktoberfest).



Mrs. Addams, I constantly do my shins in slow motion). But everything is simple for me. Salt, pepper, grated garlic (how I love garlic) and some chicken broth.
The shins are straightforward for the slow).

[Myrrh]

Myrrh,

Yes, it looks like the legs are only slow and I will do it. How much broth do you have? To just not put on a dry bottom?

[Mrs. Addams]

Mrs. Addams, I first cook for an hour or more without broth. How much to add. I add a full cup. 1 hour before readiness. Of course the broth is hot. If you want a thicker gravy, add flour to the cool broth and whisk. Heat and add to the bowl to the shins. If the legs are without skin, then you can add 0.5-1 teaspoon of butter to a cup of broth and flour. Then the gravy will be more silky. But you can always prepare the gravy separately after you cook the drumsticks.

[Myrrh]

Myrrh, Thank you! You will need to try to do this

[Mrs. Addams]

Mrs. Addams, to health).

Hi everybody!
Today I made a peach pie from the KT2010 recipe book. Only 150 grams of butter reduced
(Well, this is my fad, I reduce it everywhere). Replaced: 50 gr sl. butter + 50 ml milk + 50 ml peach syrup.
This, of course, is not a cake, but a dessert, or a gorgeous breakfast with a cup of coffee. Very tasty! I love my peas more and more!

[Lily]

Lily, it's more like a cobbler). It's delicious with ice cream). But unusual for many). I love that). And reduce the amount of oil everywhere).

[Myrrh]

Myrrh, I agree, with ice cream will be

from the recipe book

Lily, a beautiful pie, can you give more details?
What, how much and how?

[Ksyusha]

Ksyusha, recipe in a book from slow-cookers). I really didn't.

[Ksyusha]

Ksyusha, at the bottom a peach of 1 kg from a jar in syrup (I have 700 gr - added soft plums. Put the mixture on top: 150 gr. plums each, oatmeal, flour, sugar, a little cinnamon. Mix everything and put on top, add a little. I already wrote about the oil. 3.5 hours on Low. Take off the lid in half an hour so that there is no condensation. Cool completely in the bowl.



The whole family enjoyed it. I also want to try a bulk apple pie (3 glasses) using the same principle. I think it will be no worse.

[Lily]

Lily, about! I'll take a note. I love this type of desserts.

[Lily]

Lily, then unsubscribe, please, about the three-cup

I promise!

[Lily]

Lily, will wait).

to the bottom a peach 1 kg from a jar in syrup (I have 700 g - added soft plums. On top we put the mixture: 150 gr. plums. butter, oatmeal, flour, sugar, a little cinnamon. Mix everything and put on top, add a little. I have already written about the oil. 3.5 hours on Low. In half an hour remove the lid so that there is no condensation. Cool completely in the bowl.

Thank you, I took it.

Well done girls. And I, like a fool, cook and eat some porridge. And apple puree. Not for pickles yet. And I have already cooked porridge 2 times, we still do not eat. But I'm not a lover of cereals, but a husband. ... I put it at night. Only I often cook porridge without milk, I just put butter in. Yesterday I cooked barley. 1 to 4 flooded and low at night. That’s who loves gruel, it’s itself. I really want to eat them. I became old, I felt drawn to porridge

I really want to eat them. I became old, I felt drawn to porridge

Here!
And because this pot cooks porridge like no one else. Tomorrow I will have porridge too.

Here!
And because this pot cooks porridge like no one else. Tomorrow I will have porridge too.

That's what's true is true. The porridges are good. They also praise the Panasonic porridge. But I can't compare. I don't have such a device. But in a small phillips she cooked porridge, for this I bought it. Something quickly stopped eating porridge. It is necessary to pull out from the bins of the homeland and cook. I will compare. But I don’t remember something that didn’t just eat, but wanted more and more.

I don't know if it's worth writing here, but at 213 I put half a shoulder blade of lamb in slices with grated carrots and onions, cubes and spices to cook. I have not yet decided what will be in the final for the dish.
The slow lamb is ideal for stewing lamb).
The lamb is not odorous. We smell of meat and milk).

So, nothing special. I will just illustrate the broth from the shoulder of a turkey without the skin (this time the shoulders turned out to be large: 2 pieces for almost a kg + 1.5 liters of water):



Finally, I learned how to carefully pour the broth without touching the walls, so that it remains transparent. All limescale remains on the saucepan

Yesterday I cooked barley. 1 to 4 flooded and low at night.

And at night, it's about how many hours do you get?)
I've been thinking, thinking how to cook my laying hens. As a result, I do this: after slaughter, they mature for a day in the refrigerator, then chop them into portions, marinate overnight in a mixture of mayonnaise, sour cream, soy sauce (or teriyaki), salt and spices to taste and for 7-8 hours on low. The most delicate soft meat is obtained.

[Marina.]

Marina., for "sports" living creatures the slow is ideal.

[Ginger]

Ginger, I put somewhere around 10 pm. In the morning, at 6 o'clock and when and at 7 o'clock. turn off. Now I have put in a coarse grind of corn. hi. as it boils, I want to put it on heating and see what happens.



While I was hanging out here, the porridge was cooked. turned it off completely Until morning it will come in a pot.

[Myrrh]

Myrrh, exactly! Husband says this is the most delicious chicken
Olga, Thank you! This method should suit me))

[Mrs. Addams]

Mrs. Addams, Arina! And in the process you do not remove the foam at all?



Olga, My corn from the slow one did not go at all. I look forward to your impressions

[Olga]

Olga, My corn from the slow one did not go at all. I look forward to your impressions

In the morning porridge ... no, not porridge, hominy became. It's worth it, I didn't even try. Apparently I poured little water. I forgot that corn gets really cool when it cools. The lesson will be

Girls, I cooked fresh cauliflower, disassembled into inflorescences, slowly. And there is no need to mess around with steamers and pots of boiling water.

[Miela]

Miela, great idea! I keep looking at her, but how I think with all these dances ...
How did you do it? Very interesting!

I made pork ribs today, there were 2 kg of them (from Miratorg), all were included. Marinated in the evening (soy sauce, ketchup, brown sugar, pepper, a little oil).
Didn't fry anything.

I cooked for 3 hours on High, 2 on Low and 1 hour on the heat.

Super!))
(In the photo, several ready-made ribs have already "gone" ...)

[Mirabel]

Mrs. Addams, Arina! And in the process you do not remove the foam at all?

Mirabel, Vika, no, I do not shoot, everything is cooked without my participation. Scale settles on the sides of the pan, if you carefully scoop it out (with a silicone ladle), the broth remains transparent (in my photo you can see - this is a small piece of meat floating, and scale on the walls).

We ate broth, pouring boiled red rice with it, with turkey meat - a very good combination turned out (as far as I'm not a fan of broth, and half of mine is red rice, but)

Ludmila, thanks for the ribs - very appetizing!

[Mrs. Addams]

Mrs. Addams, oh, I just started drinking broth. So for me it is delicious for some reason. I'm thinking, thinking. Haven't I cooked broths before? Well for the first courses. Somehow I didn't even feel like drinking it. And here I am waiting for broth and boiling more, so that later I can drink some. And porridge, damn it ... I went nuts on these porridges. I eat them as if not into myself. It is the porridge that the bastard likes

[Lily]

Lily, simply divided into small inflorescences and laid out in one layer on the bottom of the slow. I have 4.5 liters. Salted and cooked on high until soft enough for me.
In addition to salt, I did not add anything, since it was an experiment.

[Miela]

Miela, Mirra, did you add water either?
And cabbage, fresh or frozen?

[Ludmila]

Ludmila, I am also thinking about buying and preparing ribs. But once we were seriously poisoned by the pork of the world trade. I don't buy anymore.



Ksyusha, nooo, did not add. She released a little water even during the cooking process. The cabbage was raw fresh.

Thank you,

[Myrrh]

Myrrh, but how can you get poisoned if you cook yourself or was it cooking?

[Hope]

Hope, so it was interesting for us. It was a piece of ham in a package. Raw meat. I stewed it a la goulash in a slow cooker. And for a long time. I thought my husband and I would end up after this meat. It's good that the child didn't eat it. Maybe we were so unlucky with miratorg, but I'm not buying anything else.

[Myrrh]

Myrrh, because of such episodes, I have a prejudiced attitude towards sous-vide, all the same, the low temperature for meat does not inspire confidence, if at normal temperature it is possible to grass.
Complaints about Miratorg have become common.

[selenа]

selenа,
I, too, do not associate with Miratorg, I feel bad, either from their pork or from nuggets. Immediately after eating, drowsiness, lethargy, followed by severe headache and nausea. This has happened more than once, I stopped taking their products.

I have never observed anything like this from Miratorg products, I buy quite often (I just don’t take nuggets, none).
But here everyone draws conclusions for himself what to get where.
It's not about the brand, but the method.)) And 2 kg for our saucepan is the upper limit.

2 kg for our saucepan is the upper limit.

And what is it based on?

[Rialis]

Rialis, Alexey, I had a package of 2 kg exactly, and they went "back to back".
Maybe someone will be able to lay more.))

[LudMila]

LudMila,
I calmly have 2 pieces of turkey per 2.5 kg, a lot of space along the walls.
And all this is also on the grate.

Honestly, I don’t understand the point in stuffing a slow-moving bottle to the eyeballs. There is an instruction. I don't even cook compote under the lid. It's like trying to fit into too tight pants. You can fit in, but it's more comfortable to take by size. But to each his own.