Slow Cooker Kitfort KT 205

I got almost a mess, but I will continue to cook, since I am not completely satisfied with this result, then

[Ksyusha]

Ksyusha, druh, I will try too. If possible, then unsubscribe).

.

I cook potato-mushroom soup in 205. Although I have almost one to one. The second time is already cooking. And the first time at 205. The first time the whole jug turned out at 213. I don't fill it up to the top. But also half of the bowl was for two days. This time I decided to cook a little. Tomorrow my daughter and I are all in business outside the house. The husband also works. All together we can eat at home once. At once and cook half a saucepan. (We are not starving. The soup will be in a small bowl, a la piala. And for the second fried fillet of red sea bass (yesterday I bought three gorgeous fish. I cut them into fillets right away. And a salad of cucumber, tomato, sweet pepper and red onion. Baked whole grain bread + rye).
For soups and side dishes, 205 is ideal !!!!

[Myrrh]

For soups and side dishes, 205 is ideal !!!!

Myrrh, but tell me what? I can't cook it at 206. I cooked the borsch, the potatoes were a little undercooked, the color of the borsch lost (it resembled mushroom soup in color). The milk porridge is burnt. Vegetables with meat and water went

[Olga]

Ol, can I call you?
I have never cooked borscht at a slow pace. Until I reached him. I am still for the classics. But I do not promise. At 205 I also cook mashed potatoes. The most delicate puree turns out. I have a special press and a bunch of different priblud. And with a slow one, everything is a million times easier. And buckwheat for a side dish. And I tried inexpensive jasmine rice from five (the first experiment was) and I cook brown rice there. There is no difference with conventional cooking. How long will I not tell you. I am always dull of time to detect. One of these days I will cook and spot.




Olga, stop, as they say). And don't panic). Everything will work out). The main thing is trial and ease of mind).
I'm not a fan of stewing meat and vegetables together. Well, logically, these are different products. While the meat is cooked, the vegetables are already being fed, sorry in their own juice.
Therefore, I cook separately.



Olga, try starting simple). From the chicken. From the hips. Or from the legs. Always juicy, perfect and tasty.



I saw the cup 206. This is Big Brother 205.
So the only problem with side dish and sticking may be in proportions. You need to either increase or decrease the time. I did half the volume of buckwheat. I left time too. As a result, it got a little hot on the sides.



This is my photo. When buying, I chose what to buy. 206 or 205.

[Myrrh]

Myrrh, of course on you. Thank you, I will try. What mode should I cook mashed potatoes on?

[Ol]

Ol, Yellow potatoes. Cut into small pieces. About a centimeter by two. Three hours at high!
Puree is perfect! The consistency is smooth! Not a single lump! And I crumpled with the usual crush.
The water is two cm from the potatoes and one and a half two cm from the top of the bowl.
She threw the potatoes onto a sieve and returned them to the slow bowl. In it, she kneaded it with an ordinary crush with holes. Butter + hot milk, nutmeg (rub a little for potatoes when cooking) and salt to taste.




This is for 205. If you cook more, then increase the time by about an hour. But it's better to poke it after an additional 30 minutes).

Puree, not even mashed potatoes).

And I, as promised, cooked millet millet porridge this afternoon at Lowe.
The porridge was cooked in 3.5 hours, once I opened it to see how things were going.
It didn’t stick on the sides, but when I wanted to mix it, I felt that it stuck at the bottom, did not touch it, and left it to cool down, it stood for another 2.5 hours, then decided to still see that everything was there, or tolerated ...
It turned out everything is ok, the porridge did not burn, it turned out soft and tasty, like cream, me.

[Trishka]

Trishka, smeared the pot with oil? Well, and once looked in, it could have been prevented.

[NatalyaB]

NatalyaB, and I also thought about interfering). But damn, we're lazy). Bought to cook it myself). I bastard that I will stop cooking and left for food.

coated the pot?

Yeah, on top.
She did not interfere in the process.

[Miela]

Miela, not, of course, but if we came and looked.
Trishka, on which top? Bottom and walls inside. At first, the groats settle, begin to swell, and can partially stick.

[NatalyaB]

NatalyaB, if I'm at home, then I need to drive me away from the slow one with a stick so that I don't look in and don't stir).

which top

She poured the liquid, poured the cereal, and along the border of the poured liquid, ran a rim with a piece of oil over the bowl, did you understand it or not?

NatalyaB, if I'm at home, then I need to drive me away from the slow one with a stick, so that I don't look in and don't stir).

It's not a sin to interfere with porridge.
For the first time in my life I have now cooked a rice and milk
Or lucky rice or 205 our magician

[Hope]

Hope, recipe, please go to the studio!
The husband loves rice porridge. And I can't stand it to nausea. Slowness will be salvation.

Oksana somewhere gave a ratio of 1 to 5, I did it for 200 grams. rice a liter of milk, rice "Agroholding" "For pilaf" in our "Dixy" for a share of 64 rubles, good rice, not chopped and not dirty. And I didn’t time it, but not for long.

[Trishka]

Trishka, understandably. It is not clear why. It sticks slightly at the junction of the walls and the bottom. The insides and grease. Bottom and walls. The sticking is much less. And if you interfere a couple of times, then it's absolutely cool.

Nobody slows down anything? Have you played enough?
And I have babies so rabbit feet sweat - lick your fingers.
Leeks, yellow carrots, sour cream, thyme, nutmeg, pink pepper. The legs were in front, small, rolled in flour - lightly fried in a pan, shaken out, there - leeks, lightly sautéed and sweated, then the carrots. Warmed up. Then I put everything in a pot, poured sour cream, added spices. 1 hour at high, and all the way to low. The "stop" happened in about 2.5 hours. I even kept it heated for another 40 minutes, until lunchtime. Delight!

[NatalyaB]

NatalyaB, without garlic? Or am I inconsiderate.
Today I cook cheese soup with bacon at 213 and 295 buckwheat. In the oven, the chicken is baked to buckwheat.

Delicious !
And I, yesterday tried to boil oatmeal groats in milk, put it on High for 1 hour, then stood on Low for 6 hours ... I stirred it three times ...
Well, what can I say, the milk turned out like ghee, and I have a feeling that it even curled up, there was no uniformity, of course, the cereal was boiled and even boiled down below, but it did not burn, the porridge itself turned out to be all in lumps
The taste ... my husband said that it was delicious, I was 50/50, I didn’t like that again, like millet, there was no homogeneity in the porridge ...

Nobody slows down anything? Have you played enough?

Not that we played enough, but just cook and simmer. Everything seems to be commonplace every day. My big one makes apple puree every day. I won't process all the apples. I do it quietly slowly. Now I have loaded a full of apples. Morfusha for 3.5 liters is now cooking broth. Small in the morning will cook porridge. It's too early to load. So, we play.

[Olga]

Olga, and if we compare morphics and whales, then how long does each broth cook?

Small in the morning will cook porridge

Ol, do you put on the timer at night, or do you cook in the morning?

[Olga]

Olga, and if we compare morphics and whales, then how long does each broth cook?

Morphic is slow-witted. I usually put it on broth overnight. It brews for a long time. Whales are fast and boil even on low. And the morph, even on a fast one, barely gurgles.



Mirra, I don’t know the time. In the evening at 22 o'clock I put it on and get up at 6 in the morning and turn it off. Today I wanted to cook in the afternoon. They turned off the light and gave it only in the evening. So it's worth puffing. I'll probably turn it off at night

Ol, do you put on the timer at night, or do you cook in the morning?

I put it several times a night on the timer. From different cereals. Mainly whole grains. But my husband does not eat porridge in the morning, only for dinner.So I began to cook during the day. And at first, I put it at night and set it for my husband to cook for dinner during the day. I cooked porridge twice. Now I'm full of porridge, I cook it once a day

NatalyaB, no garlic? Or am I inconsiderate.

Without him. I'm not very good at it, therefore, where I don't need it, I don't add it. But as anyone, you can add.

From different cereals

And on milk, or on water?

And on milk, or on water?

I cook without milk.

Got it, thanks.

Nobody slows down anything?

On the contrary, every day something! I am already ripening to buy a second pot, by local standards I have nothing at all - only one 205th
Excellent jams are obtained, nothing spits, does not burn - I made plum and yesterday quince (in general I want to get marmalade, only the dryer is too lazy to take out).
I stewed my favorite zucchini with stewed meat and leek (a memory of the summer practice of the second year, but in the slow one the taste and smell are more expressive than on the tiles in the saucepan).
Now I train with the settings - to make micro soups from improvised dried vegetables and cereals (at work I have to work hard, I come home at ten and leave at seven).

[NatalyaB]

NatalyaB,
I play daily
Rosehip for the night. In the morning, soup or a side dish for dinner.

I’m still thinking to switch to the winter option and at least remove the big assistant. I planned to do this. But I really already understand that I won't be cleaning it soon. She works for me every day. And morphus on broths now specializes in something we are addicted to just broths. I cook and drink. Well, delicious, contagion, such. A small porridge varganite. Everything is in action every day. I have a new kitchen set in the plans. So I thought, now we need to place these assistants somehow on the tabletop. It is unlikely that I will remove them. Now it will get colder and it's time for jellies. And again, a lot of work. I think maybe he will have a rest in the spring, assistant

will rest in the spring,

it is unlikely

I have a larger one in a box, and a small one does not leave the kitchen, something is constantly puffing in it.

Though the topic is about little slows. But I want to boast about a lot. For some purees only, you can fall in love with him without memory. He cooked so many of them for me in the short time he appeared in the house. Only 2 months, and I processed a bunch of apples, without losses and burns. Peacefully, slowly, there are already about 30 cans of three rubles. Another bag 2 needs to be processed. There is nowhere to store apples especially, there are no eaters for such an amount. And the puree stands quietly in the jar, waiting in the wings. In winter, the marshmallow will be in the plans to make Belevskaya. Yes, at any time, she pasted.

I have a larger one in a box, and a small one does not leave the kitchen, something is constantly puffing in it.

Big is 2010?



Here's to the marshmallow wishing the sea. And the present is interesting and always welcome.



My grandson is scratching his teeth now. So with such pleasure apple chips and marshmallow will get wet. And dried watermelons.

Big is 2010?

Yes sir
Will come to life in the New Year

[Kubeba1]

Kubeba1, quince! I will also cook, I usually make jam. According to the classics: first in water, quince, then on this strained compote syrup and cook. And how are you? Right in the slow? Can I have proportions?

And I want to try again to cook milk porridge, maybe something will come of it ...

[Ksyushik]

Ksyushik, why didn't you like it in the past porridge?
That she was stuck to the bottom?
Sometimes I am here seized by the impulse to try to cook milk porridge in Kita, but I'll think ...
And I take out a little red. Delicious baby milk porridge in 45 minutes.

[Ksyushik]

Ksyushik, why didn't you like it in the past porridge?
That she was stuck to the bottom?
Sometimes I am here seized by the impulse to try to cook milk porridge in Kita, but I'll think ...
And I take out a little red. Delicious baby milk porridge in 45 minutes.

And it boiled down, and in lumps, although it mixed (and at night, if you put it, and you won't interfere), and the milk is not sour, but as if curdled ... although this is also observed in the cartoon ...In general, I'm not very happy with cereals yet, maybe in a bank, how can I try it for a couple?
Dances with tambourines are shorter, while I cook in Panasika ...

And it boiled down, and in lumps, although it mixed (and at night, if you put it, and you won't interfere), and the milk is not sour, but it seems to curl up ... although this is also observed in the cartoon ... in general, I'm not very porridge I'm happy, maybe in the bank, how can I try it for a couple?
Dances with tambourines are shorter, while I cook in Panasika ...

Try to boil the milk and pour it hot. I think if milk is heated for a long time, and even with cereals, it will curl up anyway. We do not like dairy porridges, then butter. The husband pours into the finished milk, if desired. I eat without milk at all. But sometimes I think when I read and understand, well, just milk cannot stand it for a long time, it will turn sour

boil and pour hot

So if you put it at night, it (porridge) and without slowness overnight will probably not?



Can only be boiled, but not hot

[Ksyusha]

KsyushaIn 205, I have already cooked 3 times rice with 100% milk and millet with 50/50 with water, I did not perform any dances, the only thing that is desirable to interfere a couple of times, especially rice. Milk "Prostokvashino".

[Ksyusha]

KsyushaIn 205, I have already cooked 3 times rice with 100% milk and millet with 50/50 with water, I did not perform any dances, the only thing that is desirable to interfere a couple of times, especially rice. Milk "Prostokvashino".

Nadyush, and the proportions, I
And as I understand it, you cooked during the day, not at night?

[Trishka]

Trishka,

Liquid by volume 1: 5, and for spelled 1: 8. By volume, that is, for 60 ml of spelled almost 0.5 liters of milk. It swells very much.

1 to 5 is for millet and "friendship" (rice with millet).
To make a messy mess.

quince!
Right in the slow? Can I have proportions?

I have tried it once, not special yet
I had two quinces, not the best ones (I was going to cook compote from them) and three Antonovkas. She chopped everything into pieces without a core, poured half a glass of water and set it to languish, first on a low, then poked with a fork and accelerated the process It stood for two or three hours until the quince softened. I punched it with a blender-leg right in the pot, added about a third of the sugar by volume, stirred it and left it on the low overnight. By the morning (six hours later) it thickened and evaporated, probably by 1/5 (I put a bamboo skewer under the lid so that there is a hole for steam). Then I smeared it with a thick layer on parchment, I think to put it in the airfryer at 60 degrees to dry it, it’s too lazy to get out the dryer, and the water from the quince is still draining out ... For jam, if you don’t want marmalade, it’s quite normal. And I did a plum about the same, only at first I poured more water, because I was afraid that it would burn (my leek was slightly fried to the wall without water).

[Kubeba1]

Kubeba1, thanks, namesake, the idea is clear. We will try!

[Trishka]

Trishka, 1 to 5 - this is for millet and "friendship" (rice with millet).
To make a messy mess.

Thank you !

[Olga]

Olga, I cooked yesterday (already in the evening I was ready) and the night there was 50/50 oatmeal (milk and water. And then and then not boiled. Milk from the refrigerator, water from the filter). Not sour. In the morning (at 3 am) right at 205 I turned on the heating. My husband got up to work in the morning and turned it off.