Slow Cooker Temperature Chart Kitfort KT 2010

[Myrrh]

Myrrh, Thank you very much for your advice!
Today I cooked a little meat at the beginning, catching the foam if possible, and on the way I added barley and vegetables in cubes.
The soup turned out not quite transparent, but so magically delicious! A saucepan like this will never cook
..

[Ksyusha]

Ksyusha, agreed).
I again decided to make stuffed cabbage rolls). Let me remind you that I have 213. But the bowl is of the same shape, only slightly larger (4.5 liters).


There weren't enough leaves to cover. I put the Peking one.




Vika, I am so pleased). To your health. Cool when delicious, rich and home-style).

I began to love barley soups. The husband categorically does not eat. Therefore, I have 205 kitfort to cook just for myself and the side dishes come out great in it).



Vika, here is really a strange thing by the way. Sometimes the broth is like a tear, and sometimes it's so muddy. But tasty anyway.



Vika, cooked broth in a slow sauce? Something I didn't quite understand).

Chicken, delicious!
I cooked in 212, like this:
There is a bit of vegetable oil at the bottom.
Layers, sprinkling with flour, salt and pepper:
Onions, tomatoes and chicken (I have breast fillets), top vegetables.
Pour the sauce:
A glass of boiling water + herbs - ants, salt, tamat. pasta a couple of tbsp. spoons, and art. l. wine vinegar.
On Hai, about 5 hours, more is better, since there is a lot of acid, I added greens an hour before readiness: parsley, cilantro, basil and garlic.
Stirred for the first time after 3 hours, then again, when the herbs were added.
I think it is possible to ply not so, it is better to put vegetables down, chicken on top, because when it interfered, the pieces from below were not as ready as on top.
Because initially the recipe was given for the stove, there vegetables / meat in layers, here it is better to put the meat on top.
But, we liked it very, tasty.

side dishes

And in what proportion is it better to put the same rice on a side dish so that it is both cooked and not boiled? A?
I cooked 1: 3, and it stuck slightly on the top on one side.

[Ksyusha]

Ksyusha, and were the tomatoes soft or oak?
About rice. I'll look for my recipes. Sorry, daughters today eclipse is direct. Bored with her antics.

[Myrrh]

Myrrh, Thank you very much for your advice!
Today I cooked a little meat at the beginning, catching the foam if possible, and on the way I added barley and vegetables in cubes.
The soup turned out not quite transparent, but so magically delicious! A saucepan like this will never cook
..

Vika, when I put broth overnight. Then in a saucepan on the stove I bring to a boil, remove the foam. I wash it, fill it with water and slow it down. The broth is light and rich.

[Olga]

Olga, I also do this if it's half a carcass or a carcass. If these are spare parts, then I don't.

Light broth

Soak the meat for half an hour with water at room temperature (but not cold and not hot) or pour it into a jar with the same water, cover with a vacuum lid (like Wax) and create a vacuum. 10 minutes and squeeze out the blood.

were they soft or oak?

There were frozen sorts of "cream", from the summer ...

[Alexei]

AlexeiAnd then the foam will not be disgusting?

[Mirabel]

Mirabel,
With proper preparation of meat, I don't have foam.



Cooks also drop the onion at the first foam formation. I, when cooking shurpa, put meat on the cubes of onions ... the same result.

[Alexei]

Alexei, I have not heard of such subtleties.
Thanks!

[Vika]

Vika, the broth is clarified with either onions or washed egg shells. I always put onions and carrots and sometimes herbs for flavor.
I always cook the same, but the result is different. It depends on meat, it seems to me. I noticed that it is better not to disturb the broth once again in a slow lye. Just shoot from above.The rest will stick to the walls in the end.
Everyone cooks differently). Everyone has their own secrets).

[Vika]

Vika, the broth is clarified with either onions or washed egg shells. I always put onions and carrots and sometimes herbs for flavor.
I always cook the same, but the result is different. It depends on meat, it seems to me. I noticed that it is better not to disturb the broth once again in a slow lye. Only shoot from above. The rest will stick to the walls in the end.
Everyone cooks differently). Everyone has their own secrets).

But the taste results in a slow drink are always excellent. The broth is very tasty in a pot.

But the taste results in a slow drink are always excellent. The broth is very tasty in a pot.

That's for sure. And there are fewer problems



We confess! Has anyone slow-cooked the whole chicken and then browned it in the oven?

the broth is clarified either with onions,

yes, I always cook with onions, but if you continue to cook the soup, then the scraps from the walls still need to be put

Has anyone slow cooked whole chicken

the whole process was slow and gorgeous!

Then in a saucepan on the stove I bring to a boil

But I also always cook like this when I cook in a cartoon, but then somehow I did not think. Thank you for reminding! that's the only way I'll continue to do it

[Vika]

Vika, drain the broth and wash the bowl. I also do this with a saucepan (on the stove) in which I cook.

Cook the chicken. Take out. Transfer to a mold and brown. That's what I'm talking about. As far as I understand, you cannot cook in the oven in whale bowls.

And today I baked vegetables in foil for a salad, for High about 3 hours, probably, then I added another 30 minutes for beets, I'll cook tomorrow, I'll sign off, is there a difference between steamed and baked here.

[Ksyusha]

Ksyusha, I baked venegret the day before yesterday). I am delighted! May God grant health to the one who proposed this idea.

Oh, how I wanted a vinaigrette ...

Something I also wanted a vinaigrette) Seductresses))

bake, bake ...

[Lily]

Lily, Marina., so what's up?)
It's so convenient. I put everything together and poke everything after a while). And there is no cougar in the whole kitchen and there is no need to wash the pan from the beets later. And vegetables are not watery and tasty. Even sweeter ones).

So everything is already in the kitten)) There will be a vinaigrette!

[Marina.]

Marina., class!)))

Have a nice evening everyone!
Yesterday I made a vegetable stew from what was left: carrots, half a courgette, pepper, a couple of eggplant and a tomato. Did 3 hours on Hai - very tasty! The husband asked: what is so little?

Have a nice evening everyone!
Yesterday I made a vegetable stew from what was left: carrots, half a courgette, pepper, a couple of eggplant and a tomato. Did 3 hours on Hai - very tasty! The husband asked: what is so little?

Tasty, but can you get more details?

I'm with sauerkraut cabbage soup. Cooked for 3 days, but very
On the first day, I cooked beef broth.
On the second day, I simmered cabbage and cooked soup separately.
On the third day it all connected.
It can be faster, but we are not looking for easy ways.

[Rita]

Rita, I love so confused. Can I have a recipe?

Mirrochka, yes, in fact, nothing fancy, it's just that I'm always too lazy and that's it.
1. Cook the broth.
2. Pour broth or water over sauerkraut to cover only. If the cabbage is sour, then rinse. I put it on Low for 7 o'clock.
At the same time, I made a frying of onions, carrots and parsley. Put the frying and chopped potatoes in a bowl, pour the prepared broth with meat. I also cooked on Low for about 6 hours.
3. When the potatoes are cooked, put the sauteed cabbage into the broth-soup. Another 3 hours on Low.
At this stage, I also added canned peas to make it thicker. You may not add, but it did not spoil the taste at all.

It turned out to be a very tasty soup even for those who don't like sour soups. I like sour ones, and my husband turns up my nose, but there is not even sourness here, but just some kind of aroma from sauerkraut.
Here sour cream seemed superfluous to me.

Good evening! Today I cooked cabbage soup in a slow lye from fresh cabbage. First I laid the frying of onions, carrots and tomatoes, cabbage, potatoes and meat in slices on top, did not pour water. Covered with cabbage leaves and for 3 hours for about 3 hours. Throw away the leaves, pour boiling water or hot broth and another 2.5 per high. When finished, add salt and herbs. Husband appreciated, very tasty cabbage soup!

[Trishka]

Trishka, Ksyusha, chopped all the vegetables into cubes on an alligator, put 2 tablespoons of tomato on the bottom. sauce, then carrots, peppers, eggplant, zucchini, top with slices of tomatoes. In 20 minutes - salt, hops suneli and crushed garlic.
There were 2 tomatoes, if it is less, I think 100 ml of sauce should be added.
I didn't add the bow, we don't really ...
Of course, you don't have to bother with cubes, just the pieces will have the same result, but the other day I did a revision in the kitchen, and as a result of excavations I found a metal alligator
And now I'm happy, I clap everything to them!

[Trishka]

Trishka, Ksyusha, chopped all the vegetables into cubes on an alligator, put 2 tablespoons of tomato on the bottom. sauce, then carrots, peppers, eggplant, zucchini, top with slices of tomatoes. In 20 minutes - salt, hops suneli and crushed garlic.
There were 2 tomatoes, if it is less, I think 100 ml of sauce should be added.
I didn't add the bow, we don't really ...
Of course, you don't have to bother with cubes, just the pieces will have the same result, but the other day I did a revision in the kitchen, and as a result of excavations I found a metal alligator
And now I'm happy, I clap everything to them!

Thank you!

[Yulia]

Yulia, I also love this). But instead of frying, I put dried onions and carrots chopped in the processor). I am not thin). I just love it that way).

I am subscribed to an American on youtube. He has a lot of recipes for slowing.
I put it prepared according to one of his recipes, namely rice with minced meat and frozen vegetables. Only I have different spices and everything from vegetables is frozen too, but I have broccoli, green peas and spinach).
Let's see what happens.
It looks very appetizing to him.
This is a screenshot from his video.

[Myrrh]

Myrrh, we look forward to what happens.

[Olga]

Olga, in the process)



Olga, it's ready! I really liked it! Everything is crumbly! No lumps! But I changed the recipe for myself. Everyone can add their own. I added my favorite soy sauce to the finished dish. Yummy! And if you also put scrambled eggs with liquid yolk next to or on top, then you can also have a hearty breakfast.
Went to write Jim thanks for the recipe).

prepared

Mirra, and in more detail, we are also interested.

[Ksyusha]

Ksyusha, it all depends on how much you want to cook. From this amount of products, almost half of my slow one came out. But it is 4.5 liters. 2010 and 212 will be half as accurate.
I did this. I changed the recipe, so I can safely share it. Who needs the original, then I will give you a link. But many of them lacked spices.
So:
Half a heaped cup of basmati rice (excellent quality !!! So many parodies are now being sold and passed off as basmati.
Half a cup of water. Vegetables. I defrosted them a little (slightly to cut) and cut the broccoli, and cut and knead the pressed spinach. I had two pressed pieces of spinach, three decent frozen broccoli buds (5-7 cm in diameter) and a handful of frozen peas. A teaspoon of dried onions. Some of it is straight into dust, and some of it is still in small pieces. My production. I dry it myself and grind it in the processor. Dried onions are ideal for slow cooking. Some dried green onions (purchased). Salt, three tablespoons of Tai So soy sauce. I only recognize him. And good sushi men appreciated too. And it is sooooo inexpensive. Five drops of sesame oil. Five drops of Tabasco.
Minced meat. Yesterday I did it. Underbelly (very meaty), lean beef and boneless chicken breast. Both breasts). Divided and put in the freezer. For this recipe, thawed a little in the morning. (I will make dumplings from the rest. But I will still finish the minced meat).
By weight for this dish, minced meat is 210-212 grams.
Rice, water, vegetables, spices, minced meat. Stir with your hand.Straight crush-shake into a homogeneous mass.
Cover and cook for 2 hours on high.
Then we try. If satisfied, then turn off, if not, then cook for another half hour.
Stir two or three times during cooking. I don't remember if Jim got in the way, but I did.

Mirra, thanks for the details!
Tell me, do I understand that for the entire volume of products, only half a cup of water?

[Ksyusha]

Ksyusha, half a cup of rice half a cup of water. One to one.



Ksyusha, exactly).

Thank you !

[Ksyusha]

Ksyusha, to health). In the original, Jim had a mixture of corn, peas, and green beans. I'm talking about frozen vegetables. I can't stand green beans .. I love spinach and broccoli).

It is clear, in general, vegetables can be selected to your taste.

[Ksyusha]

Ksyushabut they must be frozen. I think it's all about the extra moisture. I put in a lot. Jim put less.

Yeah, that's it.

[Ksyusha]

Ksyusha, Jim put one cup of frozen vegetables on one cup of rice.

He has a 6 liter slow. I put in only two. I don't need that much.

.

[Miela]

Miela, thanks for the recipe! We are waiting for more new recipes from Jim.
And yesterday for the first time I baked vegetables for vinaigrette - a long time, of course, but the taste is worth it!



Myrrh, and can you throw off the link to the channel of the American? If the topic does not work, then in a personal ... in advance

baked for vinaigrette

Yes, I did it for a long time too, but delicious!

[Miela]

Miela, I have not seen this Basmati. I don't think we have it. Show me how it looks at least. Will it work with a simple one?