Let's crack it while the saucepan is cooking ?!

And I would only show the fish in a pressure cooker ... I don’t know where

Oksan, come here RECIPES FOR COOKING BREADS, there are not many of them, but you will quickly inflate the topic with your activity

Oksan, come here RECIPES FOR COOKING BREADS, there are not many of them, but you will quickly inflate the topic with your activity

Thank you for paying attention to me And poking her nose ... but I didn't find

I saw / read that girls are still somewhere, in a general topic, show off show their achievements.

Vic, maybe you still HERE?

Vic, maybe you HERE?
There, you just boast

Ol, thanks. Is it possible there?

even NECESSARY !!! just Temka is temporarily inactive, hibernation, because.

even NECESSARY !!! just Temka is temporarily inactive, hibernation, because.

I reread it and noticed hibernation, only there seems to be hibernation there since spring.
Okay, in a little over three hours, my saucepan will be free of the third course, then I will go on stage, but for now I have to think about how to cook it about the fish. Maybe what proposals will be? The fish is big, I won't cook it all, otherwise we won't eat it until the new year.

Find recipes not for slow, but others, there are a bunch of different vegetable pillows, in sauces, etc.

Find recipes not for slow, but others, there are a bunch of different vegetable pillows, in sauces, etc.

I also have my own recipes, I'll try to cook a gag.

[Girls]

Girls Please, help!!!
I can't remember, I read it, but ...
Can the slow cooker bowl be washed in the dishwasher ???

[Girls]

Girls Please, help!!!
I can't remember, I read it, but ...
Can the slow cooker bowl be washed in the dishwasher ???

Ok I have no dishwasher, no problem
I'm lazy like meat? when will we try?

[Vikul,]

Vikul, the meat is great!
Now I will take a picture lighter and Bon appetit!

[Vikul,]

Vikul, the meat is great!
Now I will take a picture lighter and Bon appetit!

With a recipe, huh?

Nope! Just Photo

Nope! Just Photo

A chef's secret?

Yes, what's the secret. Just the nerves of the shore.

[Girls]

Girls Please, help!!!
I can't remember, I read it, but ...
Can the slow cooker bowl be washed in the dishwasher ???

Flax, I only wash in the dishwasher.

Yes, what's the secret. Just the nerves of the shore.

Oh! Did I miss something
Helen, what are you saving your nerves from?

[Liza,]

Liza,Never mind. Better go and see the meat.

[Liza,]

Liza,Never mind. Better go and see the meat.

Helen, poke your nose, please, where to go

[Liza]

Liza behold here

Helen, the meat is beautiful, but what wine did you take?

[Liza]

Liza Thank you! Red wine "Arbatskoe"

Hello hostesses! Tell me, please, why can the broth turn out cloudy in a slow cooker? Once I cooked it for 8 hours per slow, it turned out beautiful as glass, the foam all settled on the saucepan, and then three times - muddy. And what am I doing wrong? Or is it meat? I have a 6.5 liter Kenwood.

Hello hostesses! Tell me, please, why can the broth turn out cloudy in a slow cooker? Once I cooked for 8 hours per slow, it turned out beautiful as glass, the foam all settled on the saucepan, and then three times - it was cloudy. And what am I doing wrong? Or is it meat? I have a 6.5 liter Kenwood.

Mihailina, I have the same Kenwood at 6.5,
I fill the meat with cold water and that's it, the broth is always good.

Homik, thanks! Yes, I kind of do that too. Probably meat

[meat for broth!]

Hello hostesses! Tell me, please, why can the broth turn out cloudy in a slow cooker? Once I cooked for 8 hours per slow, it turned out beautiful as glass, the foam all settled on the saucepan, and then three times - it was cloudy. And what am I doing wrong? Or is it meat? I have a 6.5 liter Kenwood.

You must choose first meat for broth! This is primarily beef or veal brisket, ribs, even shanks, which are guaranteed to give a transparent and tasty broth.

And fill the meat with cold water only! If you pour hot water, boiling water over the meat, flakes from cooked protein will immediately form, the meat will be cloudy.

Admin, thank you very much! now I know! although the last time there was a rib part

Yeah ... something Temka has soured without us ... I'm looking for it, somewhere and once wrote how I made jam in MV ...

[Ira !!!]

Ira !!! HURRAH! You are back! Gle were you? How are you?

I didn't know where to ask ... I decided here ...
I've read a lot about caring for pottery and now I'm thinking, is it necessary to take care of the pots of slow cookers as well?

Here, I brought quotes here:

"Clay products last longer if they are put in cold water for several hours before use, and then rinsed in hot. Even better, earthenware, filled to the brim with cold water, put on fire and after heating, slowly cool. The fragile glaze will harden.

If a crack appears in the pottery, it can be easily repaired. Several lumps of sugar are melted into syrup, poured into a cracked dish and heated over a fire. Flowing into all the cracks, the syrup gradually dries up, darkens, forming a solid mass, like the vessel itself. Further, the vessel is suitable for use for a long time.

<...> Before use, glazed dishes should be boiled in water for half an hour, adding 1 glass of vinegar and 2 tbsp. tablespoons of salt".

"7. How to deal with purchased pottery

If you have recently purchased earthenware, then you should know that before cooking, you need to prepare it for future use. Earthenware should be washed in water for the first time, which should contain soap, and then put in cold water for one hour.

8. We increase the fire resistance of pottery

To make the pottery fire resistant, it must be properly tempered. For hardening, you must do the following:
• put clay dishes in cold water, then we begin to gradually warm up the water, bringing it to a boil, then the water should be gradually cooled again;
• boil clay dishes in vinegar water for one hour".
"To increase the fire resistance, the clay products must be hardened before the first use. Place in cold water and slowly bring to a boil, then cool slowly. Or boil in vinegar water for about an hour. Boil glazed pottery for about half an hour with a glass of vinegar and 2 tbsp. l. salt".

[Mannochka]

Mannochka - the saucepan is not purely earthenware in the slow-cooker, that is, it does not breathe like ordinary clay, and it seems to me that these actions over a slow-cooker saucepan will not give much effect, except for cracks you can try advice.

[Zhuliferochka]

Zhuliferochka, thanks for the answer That is, the glaze cannot be strengthened this way, or does it make no sense? And in cold water before use, there is also no point in soaking it, will it not absorb it?

And in cold water before use, there is also no point in soaking it, will it not absorb it?

Then it turns out that one can very conditionally call slow-cooking pots ceramic, do they contain clay, that is?

Then it turns out that one can very conditionally call slow-cooking pots ceramic, do they contain clay, that is?

All of these recommendations are likely for non-glazed pottery.So long ago, in the year 1990, on a recommendation from the book "Housekeeping" in 1951, I soaked pottery - but then the pottery was all the color of bricks and with pores. Here, the natural color and without glaze is only at the bottom (edging) - if the current is soaked.

Then it turns out that one can very conditionally call slow-cooking pots ceramic, do they contain clay, that is?

A slow pan is like a plate, only thick, thick and hardened, in fact, the plates come from different compositions, that is, they are ceramics, but very dense, and what it already consists of inside there
And clay is clay, of course, and various impurities are added to it for strengthening, but even glazed - it breathes, drinks water, and the MdV pot does not drink water.

Virgins, I twisted, twisted the pot in my hands ... And I had the feeling that he was not one of those that you describe (not like a plate). I decided to check whether he would drink or not. I just washed it and put it wet on the table and here's the result.

Weigh the result
Before and after getting wet!
To be sure, soak for 30 minutes (that is, put in a basin of water up to your ears)
If the difference in weight turns out to be decent, then you have a great clay pot.
I drank Emile Henri's tagine for the first time, if I'm not mistaken - 150 ml!
And the Sybrizoks, Kenwoods and their analogues do not drink very much pots

I decided to pour it over. I didn't think of measuring the weight before and after. But in 1 hour the pot drank 1 cm in its diameter (it poured over the top, and after an hour the ledge under the lid was exposed). And I filled the lid completely, so after an hour the handle was bare. She turned it over and poured water on top for another half hour, since she drank avidly.


Now I don't even know whether to be happy or upset about my pot. On the one hand, I am glad that the pot is made of clay, but, on the other hand, it’s for me to drink it every time before cooking.

Clay - it can also be different, one needs to be watered so that there are fewer cracks, and Emil Anrishniki, for example, write that their pots do not need to be watered, that they are hardened in all respects.

I can only say from personal experience with examples:

- baking bread - when I soaked the tajin, wiped it and put the bread in it - the loaf came out of the oven more moist
- baking potatoes, eggplant, peppers and other dry vegetables without liquid - soaked tajin gives moisture inside with benefit.

And with the rest of the dishes - cereals, soups, stews, meat - soaking did not play a special role, since in these cases we can vary the liquid ourselves.

Now I don't even know whether to be happy or upset about my pot. On the one hand, I am glad that the pot is made of clay, but, on the other hand, it’s for me to drink it every time before cooking.

yeah, milk

I did the first launch of my tajin with rice porridge with milk, so that the first absorbed smell was especially delicate, because it would remain inside there for a long time

Another interesting glaze for this pot, matte and thin. Here, there is a small slip on the lid, and you can see clay under the glaze, it is red-red (the photo turns a little yellow)

[Zhuliferochka]

I did the first launch of my tajin with rice porridge with milk, so that the first absorbed smell was especially delicate, because it would remain inside there for a long time

Zhuliferochka, thanks for the advice about the first smell, I myself would never have guessed

My cannery

My cannery

Cool!

That's definitely a plant! Are these three slows of 6 liters each?

That's definitely a plant! Are these three slows, 6 liters each?

Her, Mannochka, only two for 6 liters

Yes, even two. I will not dream of such volumes even in a nightmare. I'm all 3 liters, however, several times
And what kind of canned food on an industrial scale?

mannGlass
looks like apple jam, because you can see the cut apples in cubes

Yes, even two. I will not understand such volumes even in a nightmare. I am all 3 liters, however, several times
And what kind of canned food on an industrial scale?

And I, in such volumes, already went on the second circle
I cook apple jam, in winter for buns, for ice cream ...