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

Did anyone make strudel in a slow cooker? They struck, are they meat roses?



They are noodles

They are noodles

Oksan, the fick knows what a nudley is, we are tedious, these are any pasta.

You put both at the same time and you know when to turn it off. Or a timer on your phone. I never made friends with the outlet. Lies idle.

I know that many are delighted with electrical outlets. I used it once or twice.

In what sense are you delighted? It's just that it's the same necessary item for me to slow down, like a knife in the kitchen IMHO. I have a timer socket on each slow-cooker, I take out the slow-cooker and plug it into the socket through it, setting the cooking time. And I can safely go to sleep, it will cook by itself, it will turn itself off, since I cook mainly at night. And it's easier for me during the day.
Photo under the spoiler

[Svetlana]

Svetlana, but I was not delighted. It is meaningless to me. excuse me

[Myrrh]

Myrrh, and there is no delight, as well as time and memory, how much it is being prepared. Many have already taught that they turn off themselves or go into heating, and this pan will work until carrot fasting. Therefore, I use the program breaker. I have a lot of them, those timer sockets, they turned on in my temploacumulator at the night rate and took part in saving money for heating the house. Therefore, I have been living with them for 10 years. And now I use it in slow dishes to facilitate and automate the cooking process. Laziness is the engine of progress.

Did anyone make strudel in a slow cooker? They struck, are they meat roses?



They are noodles

Thoughts converge, I also thought today whether it is possible to cook them ...

[gawala]

gawala,
Galya, strudel is the winter food of the Crimean Germans.
My mom was making pork sauce + onion + potatoes + water.
And when everything was half done, then she put pieces of dough on top (there was soda and butter in the dough), which were cooked as if steaming from the sauce under a tightly closed lid.
Some people make rolls of simple dough with meat, potato, or other filling, cut them across and put them on the sauce. I made meat roses below, cabbage on top, pour sour cream over everything and simmer until tender.
Somewhere here there is a recipe * Noodley in Odessa *, it is similar to the one that my mother did

strudel is the winter food of the Crimean Germans.

Ah, got it. You must have never even heard of that. It should be great.

It should be great

It's very tasty, I also made sauerkraut with sauerkraut.
Here's how to cook here? The dough won't fall apart ...

[Trishka]

Trishka,
Studs are stewed over the smallest fire. I think first to melt the potatoes with meat, and when the whale is hot, add some boiling water, onions and strudel on top of it. Cover and cook like in a saucepan.

In the kid, mashed potatoes are cooked). As promised, I'm conducting an experiment).

Mirra, please tell us how the potatoes were cooked in a slow cooker. Many years ago I tried to cook vegetables in it, but they were oak in a few hours. And I never did this experiment again.

[Oksana1999]

Oksana1999, 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.

Yes, for a long time.I'm not trying to persuade anyone, but I will cook mashed potatoes in this way more often than just on the stove).
We liked the puree). The husband is fussy, but here he was delighted.

Thank you! I will definitely try)

[Oksana1999]

Oksana1999, to health).

[Trishka]

Trishka,
Studs are stewed over the smallest fire. I think to first melt the potatoes with meat, and when the Keith is hot, add a little boiling water, onions and strudel on top of it. Cover and cook like in a saucepan.

Yes, I agree .
Thinking to put on High for 4 hours, and add rolls in 2 hours? Ready?

Girls, you interested me). I went to read about the shtude).

and we called this dish strudel)
and somewhere here I saw the name of the strule

Girls, did anyone cook cabbage rolls slowly? Can't find the recipe.

stuffed cabbage rolls slowly?

Cabbage rolls with rice, meat and quince (natamylove)

[Galina]

Galina, I'm sorry, but I can't stand quince. I hope that the author of the recipe will not be offended. Everyone has different tastes.

I plan to cook with minced meat. Beef, pork, chicken breast. The products are a pity. Apparently I will have to conduct the experiment myself. Eh .. Girls, answer me, maybe someone cooked with minced meat?

I plan to cook with minced meat.

Stuffed aromatic peppers in a slow cooker (Irsha)

similarly

[Galina]

Galina, I'm sorry, but I can't stand quince. I hope that the author of the recipe will not be offended. Everyone has different tastes.

I plan to cook with minced meat. Beef, pork, chicken breast. The products are a pity. Apparently I will have to conduct the experiment myself. Eh .. Girls, answer me, maybe someone cooked with minced meat?

do not put quince)), for example, I don’t eat pork))

[Irene]

Irene,

I only allow pork in sausages.
For the rest, I do not like its taste and do not eat.
I'm preparing stuffed cabbage rolls for my husband.
Usually I twist the little ones. By hand. It's very simple).


Today is a crazy day and too long. I was too lazy. I screwed up fat men).





Irina, slow and cartoon are a little different. Last time I overexposed the peppers based on this recipe.

Figs with him. I'll lay it down and I'll follow.

I'll lay it down and I'll follow.

this is relevant for any product.

sorry, but I can't stand quince

I don’t care. You asked for a recipe, I gave a link, and it's up to you, quince is not quince. Link as an example of cabbage rolls in a slow cooker.

[Miela]

Yes, I agree .
Thinking to put on High for 4 hours, and add rolls in 2 hours? Ready?

I think you can try everything at once. After all, bread is baked slowly, why doesn't the dough cook?



Miela, I wound up fat men)

A large piece and the mouth rejoices



but I even regret that I bought a small one. I cook porridge every day. and eat. like from a hungry edge. And I would not eat porridge with butter, but drink empty water

all at once

No, I'm afraid the dough is razvalitstsa in the trash in 4 hours ...

but I think not. What dough are you going to make? and it's not thin, it's not vermicelli or horns. Need to try.

you will do

But I remember, I need to look at the recipe in the bins

Girls who bought small saucepans in the store, like spare ones. there the girl is looking for other slow-cooking topics, she needs help. You need a photo.

strudel is the winter food of the Crimean Germans.

It must be the same, but all my life I thought that this is the food of the Crimean Tatars. I have had occasion to try this dish with the Crimean Tatars several times. I still remember the taste is wonderful. And she even tried to reproduce this dish in her kitchen. True, then I had no trace of slow food, and they cooked it in a large cauldron. Instead of pork, the Tatars took chicken and always only homemade. The dough is not on soda, but a filo type dough. The dough was kneaded by hand and manually pulled, by weight, to the gaps. Then they smeared this "sheet" with lard and rolled it up. Then they cut into rolls. They put them in a pan in layers - chicken pieces, fried onions and carrots, potato slices and rolls.It is possible in one layer, but if the trigger is large, then the layers were repeated. Poured just water, and maybe water with sour cream (already forgotten). Incredible yummy! But I'm afraid that it's hard to reproduce in slow motion, because adding dough rolls at the end means getting a completely different taste. Everything should be languishing and soaked in juice at the same time.

Girls, did anyone cook cabbage rolls slowly? Can't find the recipe.

My husband loves stuffed cabbage rolls, and I like stuffed peppers more. And on the festive table I often cook stuffed peppers and stuffed cabbage rolls in one saucepan in a slow saucepan. But I have a big slow, it was 6 liters, now it is 5 liters. So I have where to roam, a lot of places. And it always turns out that there are enough cabbage rolls and peppers cooked at the same time. I pre-fry the cabbage rolls in a skillet, put the peppers as they stuff and seal them with flour. Prepare at the same time. But I look at the time.

I put the peppers as I stuff them and seal them with flour.

In what sense do I seal?

In what sense do I seal?

most likely - like a cutlet breaded.
In the old Soviet times, my aunt simply poked the open part of the stuffed pepper into the flour. And it's delicious when flour is brewed on top of the peppers.
That I have forgotten this method.
Neela reminded me.

just poked the open part of the stuffed pepper into the flour. And it's delicious when flour is brewed on top of the peppers.

Ira, yeah, you guessed it!
I never do the filling with flour. Just fry, tomato and sour cream. But one experienced housewife taught how to seal peppers with flour in her youth at work. Since then, I have always done just that. I dip the stuffed pepper with the filling into flour. Then the juices from the minced meat remain inside the pepper.

[nila]

nila,
Among the Tatars, these are most likely rosette manti; according to their customs, they cannot eat pork.
In strudels, the dough is placed when the sauce is already half cooked. First, pork with a bone is fried, poured with water, then onions are put in this water, in half rings, potatoes, quarters, salt, pepper. And then they begin to make the dough so that the soda does not disappear. The dough is cut like dumplings and laid out on the thick, covered with liquid, they are not dipped into the liquid, they are cooked like steam. Close the lid tightly. Once the strudel is swollen and the lid is lifted, the dish is ready. Strudels are placed on the plates and covered with sauce. This is how my great-grandmother, grandmother and mother cooked.



The meaning of the action is to prepare a hearty dish with the aroma of meat, pork was always taken with bones, often made from meat bones, from which the meat has already been cut into chops.

Prepared stuffed cabbage). It turned out delicious).

[nila]

nila,
Among the Tatars, these are most likely rosette manti; according to their customs, they cannot eat pork.
In strudels, the dough is placed when the sauce is already half cooked. First, pork with a bone is fried, poured with water, then onions are put in this water, in half rings, potatoes, quarters, salt, pepper. And then they begin to make the dough so that the soda does not disappear. The dough is cut like dumplings and laid out on the thick, covered with liquid, they are not dipped into the liquid, they are cooked like steam. Close the lid tightly. Once the strudel is swollen and the lid is lifted, the dish is ready. Strudels are placed on the plates and covered with sauce. This is how my great-grandmother, grandmother and mother cooked.



The meaning of the action is to prepare a hearty dish with the aroma of meat, pork was always taken with bones, often made from meat bones, from which the meat has already been cut into chops.

So I also cooked.
Eh, I read it and ... it was like having breakfast

It turned out delicious

And treat us with a photo

That I have forgotten this method.

And I didn't know about that.

I didn’t know about that.

I didn’t know either, I’m taking it into service. Irsha, you are a treasure trove of useful advice!

I keep thinking ... I weigh the "+" and "-" ... The pressure cooker ordered me to live long. Buy. I can not yet. The slow ones are much cheaper. This is "+". Yes, and I cook, mostly.while the boys are at school. That is, it can handle cooking. Also "+". But if you tell me more. that it is possible to cook ham in it (does the temperature allow it?) Then, probably, I will definitely decide to buy.

in it you can cook ham in a ham maker

And what, you can cook ham in a pressure cooker

And what, you can cook ham in a pressure cooker

of course!

[Ksyusha]

Ksyusha, I can only show in the container). Already shifted).
I will now cook cabbage rolls more often).
ABOUT! I have salty grape leaves in the freezer. I bought it in okay. We need to play vegetable dolma).

show container).

Yeah, no matter what, if only delicious

[Trishka]

Trishka, Ksyusha, where is the milk porridge? I was expecting a report in the morning.

What a milk porridge, I kind of asked about buckwheat on water ...
No, I haven't cooked it yet

So I asked about the possibility of slow cooking ham ...

the possibility of slow-cooking ham ...

there is also a good one. You just need to monitor the water temperature in the bowl - no more than 80 *.
I cook, not often now. teskoma ham.

[Ksyusha]

Ksyusha, the remnants of the former luxury



Sorry, if not appetizing. It was delicious for us).

Fat, apparently from minced meat. I do not fry the stuffed cabbage. I don't like that. Maybe because my mother used to fry in my childhood. And these toasted places ... What's the point in them ... Brrr