Homemade stew (Panasonic SR-TMH 18)

[ludok01]

ludok01
what kind of multicooker do you have? if it is higher than 900 W, then it is possible that it simply overheats and welded your meat, instead of gentle stewing
Do you have a mode of languor? then it would be better on it

Admin, help !!! I didn't get a stew for 3.5 hours, the smell of fried meat went to the whole room. I did it on the Quenching program.

Well .... I don't know. I fill a full pan of Panasonic (I barely closed the lid), stewing mode, I do not add water, at the end of cooking the meat is completely covered with liquid And I cooked it several times already - the flight is normal

The multicooker I have is a simple Redmond RMC-M20. No languor mode

The multicooker I have is a simple Redmond RMC-M20. There is no languishing mode

And what kind of sparing regimes are there?

[Meat gives a lot of its fat and juice, water does not need to be added.]

Homemade stew (Panasonic SR-TMH 18)

Category:
Meat dishes

Ingredients
Beef
Pork
Mutton
Turkey, chicken soup
Salt
Spices, bay leaves
Bulb onions
Cooking method
You put any meat (you can mix the meat of different domestic animals, poultry) in a multicooker, do not add water at all, and in the Stew mode for 5-6 hours.

At the end of stewing, add salt and spices to taste in 1-2 hours.

I had boiled meat, here is this - 4 types of meat (beef, pork, lamb, including a slice of turkey)
I put the hot stew in containers, cool it and put it in the freezer.

Meat gives a lot of its fat and juice, water does not need to be added.


Note

The result is pleasing.
From a full multicooker, 6-8 jars of 0.5 liters of an excellent product turned out, and have long been eaten.
I concluded that in reserve, just in case of fire, such a product has a place to be in the freezer, as well as soups and broths.

When refrigerated, and especially when stored in the freezer, a thick layer of fat builds up on the meat. Such fat serves as protection during storage of meat.
When eating stew, fat can be removed and thrown away, or eaten along with meat - it depends on your desire and ability to eat such fat.

In order to take to the country, and speed up the process of preparing a full meal with minimal time costs.
I put the stew not in glass jars, but in plastic containers of 0.5 liters - at a time, which is also convenient to use.

Bon Appetit!

Admin! Be so kind, and if you cook stew in a cooko55, will the slow cooker mode work? And cook with or without pressure! I'm taking your recipes to my bookmarks! I look forward to the weekend and to the market for steamed village meat! You are a great smart girl!



[/ quote

[danaia]

danaia, I cooked this stew as a "quick" option, for storage in plastic in the freezer. Ksyusha-Mistle has a version of stew, which she rolls into cans under the lids, you need to look in recipes for cuckoo 1054.

My version can be cooked on the "multi-cook" mode as jellied meat, under pressure and without water... Check out our recipes.

danaia, you do not need to copy the entire recipe, full length, and it is so clear that your question relates to the preparation of this recipe, just ask your question - we will understand

Thank you, I will definitely take a look. I just admire your recipes and cooked dishes! and I really want to learn: yes: Beauty is not transferable! Not every restaurant can compete with you!

Thank you, I will definitely take a look. I just admire your recipes and prepared dishes! and I really want to learn: yes: Beauty is not transferable! Not every restaurant can compete with you!

Thanks for trusting my recipes!

Please tell me how long such a stew can be stored? should you put in jars in the freezer?

Please tell me how long such a stew can be stored? should you put in jars in the freezer?

I put it in the freezer in plastic jars with a lid - as much meat should be stored in the freezer. I put the meat together with the liquid. Stores well until use.

If stored for a long time and without a refrigerator, it must be cooked in a pressure cooker under the lids, on the forum there are such recipes in the KUKU 1054 pressure cooker, by Omela

Good day! Did I understand correctly that stew can only be cooked under pressure? I was going to cook it in an ordinary slow cooker, now I'm afraid that suddenly some microbes will remain without pressure?

[Louise]

Louise, cooked stew and just in a saucepan. The multicooker turned out to be an excellent stew

[Albina]

Albina, thanks, but storing such stew is probably better in the freezer?

I kept it in the refrigerator. But if the family is small, then probably the excess can be put into the freezer and taken out as needed.

Good day! Did I understand correctly that stew can only be cooked under pressure? I was going to cook it in an ordinary slow cooker, now I'm afraid that suddenly some microbes will remain without pressure?

This version of stew can be cooked in a slow cooker, slow cooker, pressure cooker - there will be no microbes, since the meat is stewed for a very long time, moreover, without adding water. You can store it in the refrigerator (not very long, like boiled meat, jellied meat) or put it in the freezer, you can store it there for a long time, and then lay out the stew in portions for use so as not to defrost everything.

On the forum there are options for stewed meat in a pressure cooker for seaming into jars and long storage in a closet, look at the KUKKO pressure cooker, the author of the Omela recipe.

[Admin]

Admin, thank you, I don’t have a pressure cooker, so I’m asking, I’m still worried about the fact that meat doesn’t boil in an ordinary slow cooker on stewing, which is why it’s scary

[Admin]

Admin, thank you, I don’t have a pressure cooker, so I’m asking, I’m still worried about the fact that meat doesn’t boil in an ordinary slow cooker on stewing, which is why it’s scary

What is important is not the broth itself boiling, but normal heat treatment at the desired temperature, there is no boiling process in a slow cooker or slow cooker, but the temperature is 100 * C - this is enough to disinfect the meat. But such meat will not be stored for a long time, as well as soup-broth-borscht after boiling. For long-term storage of meat, broth, good sterilization of cans with meat (in a pressure cooker) or freezer.

[Admin]

Admin, I understood everything, thanks again for the recipe))

I also decided to make a stew, I have a multicooker Redmond 4502. I took a turkey wing, veal goulash and quilted pork from the meat. And I chopped a lot of onions, and put them on stewing for 6 hours, I hope the result will please)))). I already want to open the lid, but I think somewhere an hour before the end of cooking I will open it and see what is going on there))) well, the smell throughout the apartment is so delicious)

[Olya]

Olya, we are waiting for the result!

Well, I didn't wait and opened it, there are still 2.5 hours left until the end, it tastes superb, I removed the bones from the wing and then I like even softer meat, the meat was about 2 kg and added 3 tsp of salt with top, you can it would be 2 tsp. I think quite enough, but everyone has their own taste ... from the seasonings I threw black peppercorns, allspice, ground ginger lavrushka and nutmeg. in short, I liked it. then, too, on trays and in the freezer .... and then you defrost for a long time so that, for example, in potatoes, pasta or porridge? and in the borscht should you throw the defrosted one at the end of cooking?

[Olya]

then, too, on trays and in the freezer .... and then you defrost for a long time so that, for example, in potatoes, pasta or porridge? and in the borscht should you throw the defrosted one at the end of cooking?

Olya, it's nice to hear that the stew suits your taste So you will continue to cook, a good help at any time, especially when there is not enough time to cook dinner

Here are several options for preservation:
- can be left in jars in glass in the refrigerator. Arrange hot in jars, immediately roll up the lids, cool on the lids, and put in the refrigerator. Such stew will not be stored for a long time, up to about six months, but this is enough for safety. This method is good for transporting cans of meat, take it to the dacha, on a trip and when you know for sure that you will not store the stew for a long time and you will quickly use it in business.
- can be rolled up in jars and sterilized - this is how our mistletoe did, the recipe can be viewed in her recipes.
- can be put in jars and put into the freezer and then used if necessary. This stew can be defrosted in advance or used without defrosting for first courses or for stewing. I prefer defrosting in advance, because when laying frozen meat in a piece, the temperature of the liquid in the soup (broth) drops sharply and then you need to wait a long time until the whole mass warms up to a boil, this does not always work out well.
- you can leave the stew just in the refrigerator in cans, provided that it will be used in the near future.

Good luck in eating stew, a tasty and nutritious product!

I correctly understood cans with lids that are twisted without a key, yes? and jars and lids must be sterilized? If so, how can you quickly sterilize cans with lids without any hassle?

I correctly understood cans with lids that are twisted without a key, yes? and jars and lids must be sterilized? If so, how can you quickly sterilize cans with lids without any hassle?

Olya, I use regular screw caps, reusable - such



The jars must be clean, I pour boiling water over them and the lids, if I roll up for storage according to the first paragraph https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223581.0

At Mistletoe it is done with sterilization, you need to look at the recipe.

And just do sterilize jars with lids in different ways; Microwave, double boiler, steaming pot and so on ...

thank you for your advice and answers

thank you for your advice and answers

To your health!

[Admin]

Admin, Tatyana, and put onions in the stew in quarters? And then throw it out?

It is possible with whole heads. I put it in a coarse cut, so that later I throw it away without digging into the meat
How to cut, it doesn't matter

Thank you!
Your option for a freezer suits me :) I think that it saves time for quick cooking)))

[Marina]

Marina, to your health!
Of course, how good it is when there is a stock of stew, it will always help out in a hurry to cook something

Tatyana, here's my stew! I took pork and beef, put it in a slow cooker overnight for 5 hours. In the morning I put it in containers, put it in the refrigerator, after 40 minutes it froze. I added the onion in quarters ... then it was easy to throw it out)))

Jars of stew is MANDATORY !!!! sterilize !!!

How and how much?

How and how much?

The answer is here

Canned stew (Cuckoo 1054) (Omela)

The answer is here

Yes, but there, as far as I understand, a multicooker-pressure cooker. And I have a regular Redmond mrc-m150. Is it possible to make "rolled" stew in it, so that later it can be stored WITHOUT a refrigerator? And how long does it take to do it then? When in THIS case to roll up the banks and how?

We have a section on Redmond multicooker, consult there https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=526.0

[AFTER "OPENING" BOOK 20 MINUTES!]

Meat products pose a great danger. The slaughter of animals in the barnyard or in the pigsty inevitably leads to contamination of the carcass. Moreover, meat can be seeded both exogenously (through soil, manure, dust) and endogenously (from the contents of the intestines).

Spores do not lose their ability to germinate, even if beef, pork, poultry were stewed, boiled or heated before canning. Warm ambassador and cold smoking do not solve the problem.

Medical practice knows a case that testifies to how poisonous canned meat can be.The woman opened a can of pork stew, prepared two months ago. I tried it a little bit, then cooked cabbage soup from this meat, made the second dish. On the same day, the whole family ate lunch. On the fifth day, despite the measures taken, the woman died from botulism. None of the family members got sick. After all, as we already know, toxins die when boiling for 15-20 minutes.

🔗

In other words: AFTER "OPENING" BOOK 20 MINUTES!

I don't stock up on meat.If I cook stew, then I keep a small amount in the freezer for some time, like any other meat products

[Spores do not die at 190 ° C and are resistant to radiation. They germinate and form a toxin if the content of sodium chloride in the aqueous solution is less than 10% or sugar is less than 50%. The reproduction of microbes is suspended when the concentration of acid in the medium is more than 0.6%. A 10% hydrochloric acid solution kills spores in an hour. In a 20% formalin solution and a 6% hydrogen peroxide solution, they die only after 24 hours. They tolerate boiling for up to 5 hours (with the exception of spores of the causative agents of botulism type E, which die at 80 °). Destruction and death of spores are observed only during autoclaving (120.6 ° for 30 minutes).]

The article clearly states that neither freezing nor pre-cooking helps, if the spores have hit, then they have already hit. The only option is to boil after "opening" for 15-20 minutes.

Spores do not die at 190 ° C and are resistant to radiation. They germinate and form a toxin if the content of sodium chloride in the aqueous solution is less than 10% or sugar is less than 50%. The reproduction of microbes is suspended when the concentration of acid in the medium is more than 0.6%. A 10% hydrochloric acid solution kills spores in an hour. In a 20% formalin solution and a 6% hydrogen peroxide solution, they die only after 24 hours. They tolerate boiling for up to 5 hours (with the exception of spores of the causative agents of botulism type E, which die at 80 °). Destruction and death of spores are observed only during autoclaving (120.6 ° for 30 minutes).

........

The cause of periodic outbreaks of botulism ismass preparation of canned food at home in hermetically sealed jars. Most often, these are mushrooms, pork and meat stew, salted and smoked pork, bacon, fish (salted, dried, smoked), canned cucumbers, tomatoes, eggplants, peppers, wild garlic, vegetable salads and other canned vegetables and fruit. Should we give them up? Not. But it is necessary to take into account the properties of causative agents of botulism and their wide distribution in nature.

Neither freezing nor pre-cooking helps, if the spores hit, then they already hit. The only option is to boil after "opening" for 15-20 minutes.

Well, what's the problem? Open the jar and boil for 20 minutes - no problem! Afraid - don't
We are adults, not our own enemies, and have long understood how to behave

The most important thing is not to be afraid, but to cook correctly according to all the rules, observing technology, from fresh and high-quality products.

Admin, thanks for the Chicken and Beef Cooked recipe. It turned out to be a wonderful stew, put it in containers and in the freezer. Yesterday I took out and cooked a pickle, very convenient

[Natasha]

Natasha, to your health!
Good help when you feel hungry, quick help

Admin-Tanya, I never stop admiring your recipes! So put everything on the shelves that it cannot work! And the photos are so enticing!
The topic was frightened with botulism, so after cooking the stew in MV, I still sterilized it, decomposed in jars in AG at 150 * C. Just the other day, from a full bowl (MB for 5 liters), almost 7 jars of 0.5 liters were obtained! Thank you for encouraging this!

[Sveta]

Sveta, to your health! Delicious blanks!

I don't do much stew, so I keep it in the freezer, it eats quickly. And I rarely cook stew
If you cook stew for long-term storage, indoors - then, yes - you need to sterilize well

Sveta, Thanks for the kind words! It's nice to hear that my recipes are in demand in your family.

[Admin]

Admin, Tatyana, I will raise the topic.
I made such a stew several times in past years, and now I have just put a portion in Panas-18. I found a similar recipe in a magazine

Telenedelya. Special supplement No. 127 June 2015 / Canning. Pickles

There, the recipe is clear with weights, if possible, I can give it in full.
By the way, I sterilize the finished stew in jars with covered lids for approx. 35-40 minutes and I roll it up, store it in the apartment. But no longer than 2 months. I cook mainly for summer cottages, we live there in the summer.

[Sveta]

Sveta, my recipe will be older, already from 06-03-2011, 22:04:16.
These are echoes from distant childhood, I remember my mother and grandmother cooked like that. Then they poured it with melted lard and stored it right in the kitchen.Why the meat did not spoil, I have no idea, apparently, and the meat was of a different quality

Sveta, I hope you like the stew, to your health!
I did not often cook stew, and only cut in the freezer, it was safer, and it was not enough in quantity.

Of course, give the recipe for your canned stew here, it will be very useful to someone

Tanya, thanks for the permission, I share.

1 kg of fatty pork (or 800 g of lean pork + 200 g of lard)
0.5 kg of beef
3 chicken legs (this is approx. 1 kg)
1.5 tbsp. l. salt
1 tsp marjoram
1 tsp mixture of peppers and peas
3-4 pcs. laurel. leaf

Cut pork, beef into pieces as for a roast. Cut the bacon into small cubes. Remove the skin from the legs and remove the bones, cut like everyone else.
Mix with salt, seasonings, fold into MV - Stew for 6 hours. (I have stewing in Panas as stewing, and in Vitek stewing as cooking. Choose the gentle mode)
Then put the meat hot in sterilization. banks and roll up. Store in a cellar.
If there is no cellar, then sterilize the filled jars with covered lids for another 30-40 minutes. and roll up.
Output 2.5 liters - 5 cans of 0.5 liters.

Now I put in 0.5 kg of beef stew, 0.5 kg of fatty pork stew and 1.5 kg of chicken thighs. In the evening I'll show you a photo, it's still stewing.

[Sveta]

Sveta, THANK YOU! The recipe will be very useful for our girls

Tanya, as promised - a photo of cans

[Sveta]

Sveta, great picture, looks great!

[svetta]

svetta, do not tell me - how do you sterilize? In the water or in the oven?