Slow Cooker Kitfort KT 205

[Miela]

Miela, Mirra, and on what mode and how long?
More details can be, me.
I have a quirk with these cereals ...
This morning I put pearl barley in milk, I wonder what will come of it?

[Ksyusha]

Ksyusha, at low 6-7 hours). For 50 g of flakes, 500 ml of liquid. But this time it turned out to be a liquid porridge. Next time I will add at least 100 ml less liquid.



Hope, I missed something. And what proportions in rice porridge?



Ksyusha, I only perceive salty barley and love). On milk ... nooo not even want to introduce). As they say, the taste and color of all markers are different

And I still cooked barley in milk ...
I soaked the pearl barley in water overnight.
In the morning I washed it, 0.5 mst of cereal (dry) 3 mst milk / water, salt and sugar to taste.
On High it turned out 2 hours and it boiled, milk again like grains, apparently milk is like that, then transferred to Low, and somewhere else 1 hour 30 minutes, well, it was heated for an hour ...
Everything is cooked, the taste is unusual ...

While 213 is busy with broth, at 205 I decided to cook chicken drumsticks for the child. 4 pieces entered while standing. Let's see what happens.

Girls, nobody cooked quinoa at 205?

The day before yesterday I mixed up in the morning when I was sleepy, and instead of a monster I put 205 for my husband under goulash. He did everything, as I always do in a monster - and the exit is the wrong coat. And the meat is not like that, and the onion crunches, although I made it on high, and instead of the usual 3 hours I cooked that goulash for almost 5. That is, it goes as a replacement for the Chinese 1.5-liter slow meat for broths and vegetables, but it does not suit him teeth. I tried to make goulash several times in Chinese, but so I returned to the monster.

I cooked that goulash for almost 5

That meat was wrong with you. In 205 my meat is extinguished "in smoke" and in much less than 5 hours, you have to seize the moment, otherwise the stew will turn out. Interesting ..

[Stafa]

Stafa, Sveta! I forgot, what is this monster?

This is a 1 liter blue slow bottle for mothers. And the meat was right, I already cooked it in a monster.

Each saucepan has its own dish.
Now I cook buckwheat porridge as a kid, and in 212 the meat is stewed.
That’s all I can’t adapt to night cooking, I understand that it’s convenient, but I can’t rebuild, because I have all the recipes that require a sequential bookmark, and not all at once, I must somehow redo everything ...

[Stafa]

Stafa, Sveta! Thanks, understood. It seems that here, indeed, each so-called slow cooker has its own character, sometimes individual even with the same model.

[Stafa]

Stafa, that's what I mean! Well, not all small dishes are cooked like others. I also got sick of making goulash in it. Then my husband said that it tasted like stew. Then I had to do it with bacon and potatoes like a stew in a slow cooker. I didn't eat with a side dish. Like a stew a couple of times. There were three and a half servings in total. But at 213 I like to cook more). 205 I have for porridge and soup for me.

[Miela]

nobody cooked quinoa in 205?

Miela, so I just cooked, just a little bit, because only I will eat.
A measuring spoon of 100 ml of cereal, washed and poured wet into a pot, plus two the same spoons of water at room temperature. 1h20min for a high, a crumbly porridge turned out, all the moisture was absorbed. Tomorrow I will fry the pumpkin into cubes and stir in there.

ps Apparently, after boiling the quinoa, you need to add a drop of water or transfer it somewhere, because it immediately dries to the bottom of the pot.

[Natalia]

Natalia, a huge merci !!!!! Tomorrow in the morning I'll cook for a salad with fresh vegetables!

And at 205 I got used to cooking a soup that resembles a borschik, I really liked it, it turns out 3 small plates, I have 2 days.
Densely smear the bowl with butter, put finely chopped onion, thinly chopped beets, 1 tbsp. l. tomato paste and a sugar cube.
Top layer of chopped cabbage, a little salt,
Top with potatoes, cut like Olivier, in the center a piece of frozen meat.
She covered it with a cabbage leaf and cooked for 3 hours at High, until the borscht smell and transparency of the top leaf of the cabbage appeared, then poured boiling water (she threw out the leaf, it must burn at the edges) almost to the top of the bowl, add salt and cook for another hour on High. Seasoned with garlic and herbs, let it brew until morning.



PS Stewed vegetables become sweeter and richer in taste than boiled in water, I don't even need frying, the spoonful of oil that I smeared with the bowl is enough.

[Oksana]

Oksana, take note). Sometimes you want borscht so much, but relatives do not share this desire).
And a piece of meat about what size and from what?

[Miela]

Miela... 100 g

And today my turkey broth turned out to be delicious, but unclear and fatty to me. So I milled the vegetables, then poured them with hot broth and at the end the boiled meat was drilled. Just as I learned borscht, I diminished 2 plates with lemon juice and table horseradish

[Oksana]

Oksana, and today I cook a hodgepodge at 205). Here is a kind of small pot, but it turned out a lot! If you pour a portion into a plate without fanaticism in order to eat, and not in order to bathe there, then a family of three (two adults and a child) will have enough food for two times. But I had doubts about the size of the pot at 205).

hodgepodge

Myrrh, how to cook?
I was trying to cook cabbage soup here, we didn’t like something at all, it turned out to be overcooked, or something ...
Now the cabbage soup - I'm afraid to cook borscht, so as not to translate the products, the soups seem to be tasty, and with this an ambush.

[Ksyusha]

Ksyusha, finely chopped the onion and grated the carrots on a fine grater. I put it in a bowl. Salted. A few zips of oil (I have a spray). I turned it on high and started getting ready to go to the store. She fed the child and cleaned up. I will not tell you about the time). I added two multi-ladles of broth and went to the store. Has returned. Added tomato paste and smoked chopped sausage and sausage). After a while, I added chopped cucumbers and olives. I left it again for a while. Poured hot broth. I added boiled meat and parsley. I added some pickle from cucumbers. Salt pepper to taste.
I forgot for an hour approximately. Turned it off. Reaches). I usually put potatoes, but I had a lot of boiled meat. I decided not to put the potatoes.

[Miela]

Miela, Mirra, thanks!
It is necessary.

[Ksyusha]

Ksyusha, to health). The recipe is not authentic). So a mess). But delicious).



Ksyusha, now wheat-rye onion buns are baked instead of bread).

What a finicky husband I have, who would have known. But how he loves mashed potatoes from 205). I'm so glad the first one did the experiment here). Delicate, creamy and silky.

Today I cooked soup from canned fish, vegetables and crab sticks. Very tasty.
I'll bring you the recipe now.

Canned fish soup with crab noodles (Podmosvichka)

[Rita]

Rita, never boiled crab sticks. How is the taste and consistency? What are you buying?

[Myrrh]

Myrrh, yes, by and large I buy those that are cheaper.
And the taste? ... Well, probably ordinary crab sticks, but only warm. I just thought that they would melt so much that I wouldn't find them in the soup. Uh-huh! Right now! The potatoes have already melted all over, but at least they have henna.

And I cooked mushroom soup and smashed it with a blender. It seems to me that the taste is so richer when it is cooked without meat
First, I poured carrots, onions, potatoes and a little oil + champignons and salt on top of the potatoes, then poured them with boiling water, cooked them more, smashed them with a blender, add salt, put in the vegetable and turned off the device, let it be adjusted until tomorrow. Already delicious and taste and smell

[Myrrh]

Very interesting experiments in your Temka. I came and will study. I read about 205 pots, I also wanted to, but did not find where to buy, in several places it says discontinued.I didn't look further, but ordered myself a 206 model, 2.5 liters, which I thought was just right for our family.
I started with rolled oats, boiled in water, then tormented oatmeal with a whole grain in the night. All right.
I baked the potatoes a couple of times. I cooked the turkey breast. The family approved.
We need to try borscht like Oksana's.
Myrrh, and how do you cook mashed potatoes?
And it's interesting about the buns, maybe they already wrote, but I did not see.

Last week I also experimented with baking, baked potato focaccia, in a slow lye and in a pizza maker, the latter won, it doesn't taste very good from the slow lye, though too.

[Ksyusha]

Ksyusha, but I’m curious about everything so far, I want to try it, I didn’t seem to see buns in the recipes.
I use a pizza pot almost every day, and here is a new pot for me.

No, the buns may be delicious until they baked, but with the focaccia a flight ...
There is even lazy bread in it somewhere in the bookmarks ...

[Myrrh]

Myrrh, cooked buns, wait for what he says.
And I already found mashed potatoes.

[Kubeba1]

Kubeba1, about quinoa. I cooked it at 205. It turned out kakikos with the consistency of paste.
I'll try to cook it differently. If it doesn’t work out, then I’ll cook the old fashioned way.





marina-mm, I cooked rye onion buns in the oven). Not once in slow motion). Something does not pull me in with baking in a slow pamper. I always bake bread and bakery products in the oven.

slow bread
Icelandic black bread rugbruise (yeast-free) (Elena_Kamch)



it turns out in a slow cooker, I haven't done it for a long time, I need to remember the delicious

[marina-mm]

marina-mm,
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.

[Myrrh]

Myrrh, Thank you! I understood everything. I have already found potatoes, I guess elsewhere. I repeated it to fix the material. About the buns, I misunderstood the phrase that they are baked, I was surprised and interested in what is slow.
Today I cooked borscht almost as Oksana told me, sweated vegetables under a cabbage leaf and added ready-made broth and turkey meat, brought it to taste, garlic, herbs, pickle, just rushed to dinner and finally warmed it up in a regular saucepan. We ate with pleasure and still had lunch for tomorrow.
Irgata, thanks, I read it.

[marina-mm]

marina-mm, to health).

[Kubeba1]

Kubeba1, about quinoa. I cooked it at 205. It turned out kakikos with the consistency of paste.
I'll try to cook it differently.

Hmm ... how much water was there? Twice the volume of cereals? Are the quinoa varieties different? I have something very small now, last time they were larger.
In general, as much as I cooked quinoa, I made in this proportion (1: 2), and even on the slow-cooking principle - in a clay pot on a divider, I always got crumbly "caviar". It is better to add a spoonful of water as it is absorbed.

slow bread

ABOUT! Thank you for the reminder, right after buying the slow-cooker I remembered this bread, I have to try it.

[Kubeba1]

Kubeba1, exactly 2 to one. Bravolli firm. The conclusion is mine personally. I won't cook quinoa at 205. I'll never trust him with decent cereals again. Rice in it, except brown, sorry .... everything is sad.
Prepared at 213. Reduced water. Tomorrow morning I have a salad with fresh vegetables, a bunch of parsley, red onions and quinoa). I love this one. Sometimes I also add Serbian cheese. I love her very much. I buy in Magnet.

My own conclusion

Our pots are such individuals, it seems
... as well as multi-bakers - how many complaints there were on the topic - slowly, for half an hour, they bake one tab of waffles - and I cook so that you just have time to shift.

------
Yes, I worked and did not tell. I bought a red pot from Surname, for testing.Here with it we get a more "classic" slow cooker, it looks like it is thicker, and there are grooves in the pot itself for steam to escape, so the lid does not rattle, even the native Kitfort one without a hole.

[Kubeba1]

Kubeba1, Natasha (nothing, what about you?), I have no complaints! Not on your nelly! The taste and color of the markers are different). But I want to say thank you for the kick to the experiments). Now I will only cook quinoa at 213). No offense about 205, but I love 213 dearly).



Natalia, is it the one that does not reach the bottom? We also seemed to have a surname.

I have no complaints! Not on your nelly!

So I am without pretensions! This technique is now without strict standards. Well, okay, everyone will adjust to their own pot.

nothing, what about you?

Of course!

is it the one that does not reach the bottom? We also seemed to have a surname

So it seems that the native is missing? There is also heating from the convex rim in the lower third, where the heating element passes.
We do not have them in all Surnames. And I'm wondering - there was a similar pot next to it, but with a capacity of half a liter or even less. Is this also from the slow or just in the image and likeness?

I came across a review ..
🔗

Girls, did anyone make a pea at 205?

pea

And what's that?

And what's that?

Ksenia, have you been banned from Google?

Nope, here they will answer faster, and with details



Yeah, pea porridge

Ksenia, have you been banned from Google?

Laughed out loud)))



Whoa. I put it ready fart musical mess. Let's see what happens

I read the whole topic very honestly.
Mostly, I want a slow one for morning cereals. But it turns out that it is by the morning that the porridge is not very good?
There were many experiments, but all daytime)
Does anyone cook steadily at night?

[M @ rtochka]

M @ rtochka,
No, in a small slow cooker, porridge can only be cooked with a timer and a delayed start.
I read how a girl in America for her nine children cooks a bag of buckwheat in water and with a pack of butter in a 4.5 liter slow cooker, but she has not steamed a goechka, we don't have one now.

We all fell into this trap at one time "porridge, like from a Russian stove", can be cooked in country milk, in a large (6.5 l) slow lye, for a very large family. Small portions in any slow-cooker for 3-4 hours are already ready, this is more like a second breakfast or a light dinner



It seems that in the subject of recipes, the girls cooked Armenian wheat in 3.5 liters of Murphy, and they also seem to successfully boil a whole grain of oats in water, a barley, a barley. I cooked liquid pearl barley porridge in water all night, I liked it, but in density, like risotto, or thick pickle.