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

[Sveta]

Sveta, I will not say about the broth, I have not tried it yet.
And I think whole meat is possible, I put the beef without water in very large pieces tightly together, everything turned out great. I wanted to put it in one piece then, but there was such a piece, I had to cut it out.
You just need to take into account that the muscle part straightens during cooking, and if you twist a flat piece strongly, it can bulge out during cooking, as if it did not come out of the pan.

How is it in your experience?

in my experience with 93 g - you can cook a full bowl.
I don't like to "cook" the air.
I have different slow cookers.
According to the instructions - 2/3. Many people live by the rules.
Navigate

Regarding meat, this recipe often pops up from memory.

Meat according to the recipe of the beginning of the last century (Gasha)

Although it is cooked in a pressure cooker, I find it very suitable for a slow cooker. I almost cooked the beef in a piece, I didn't add water at all.

if I boil broth, then it is better to fill the slow 2/3 of the volume. So?

Light, I pour a full, piece of meat.

[Svetlenki]

Svetlenki,
Sveta, where did you buy the flank? I cook 2/3 of the volume

[Oksana]

where did you buy the flank?

Oksana, brought to order. I myself was surprised that they knew about such a part of the mascara. But they brought it, that's right, she. I put it on 2/3 already. For the purity of the experiment.

[Svetlenki]

Svetlenki,
Sveta, do you know about the butcher's steak?
The flank contains a small piece of the most delicate pulp, such as tenderloin.

[Oksana]

do you know about the butcher's steak?

Ha! I know! I just didn't attach this English translation to the Russian flank. Thank you! But in England I bought and made something delicious. Marinated in beer and fried, I think. It is necessary to remember and repeat. One more piece remained, which is bigger.

Oksana, thanks for helping me add 2 and 2 I would never have thought of it

[Svetlenki]

Svetlenki,
Sveta, if you remember, then write the words
I unpretentiously beat and fried in flour-egg-crackers like Viennese schnitzel

Today I cooked Lelka cabbage soup again. This time, two servings at 205.
How convenient! Threw everything (well, almost everything) and lie quietly in pain. This is exactly what I am doing now. The second portion was poured into a container.



The child and husband have food. But I cooked cabbage soup for myself. Now back in 213 she laid a chicken ridge (back + sternum). I'm making myself some broth for tomorrow.

lie quietly in pain.

not order, get well soon.

[OlgaGera]

OlgaGera, Lelka, thank you very much for the soup recipe. I don't have a slow cooker, I did it in the Brand-37501 multicooker on the "Simmer" mode for 8 hours, and then another 4 hours on heating. Nothing boiled down "into the trash", the consistency of all products is just that. And very, very tasty! Now this is the only way I will cook cabbage soup.

[gala10]

gala10, Galya, here's a thank you! I still wanted to ask what the temperature is in the slow, but here you have already experienced everything.



Another question. Did you do it with meat?

[gala10]

gala10, oh, so nice that I liked it)))

[Tancha]

Tancha, yes, I did it with a piece of beef on the bone. I put all the products in a multicooker at once and filled it with cold water. The first two hours the water heated up very slowly, then there was a very weak boiling.
OlgaGera, you can't help but like it. I just can't understand why it didn't even occur to me to cook cabbage soup in this way. I am familiar with the Russian stove.

Give, plz, a link to the recipe for magic cabbage soup!

[Myrrh]

Myrrh,
Mirra get well come on, do not hurt
I also cook myself in 205, if I muddied them in 3.5 liters, then I would have eaten everything all the same ... and probably would have burst.

[Vika]

Vika, Cabbage soup

never even crossed my mind

but that's how they taught ..and the cabbage is overcooked, and the broth is not like that, etc.
And here everything is simple)))

[Ksyusha]

Ksyusha, thank you dear.



Oksana, thank you very much. Last time I cooked in 213 (4.5 liters), about half was. Stopped myself in time). Otherwise, I would be up to the lid). The husband ate one serving. And he hates sour cabbage soup. Eats only fresh cabbage.
I was quietly softening the rest. In my defense, I will say that I laid bones from the loin, smoked brisket and trimmings from striploin steak. They gave the volume. In the end, I hope that not two liters of cabbage soup, sorry gobbled up.



Lelkait's both sliced ​​and salted. This was the first time I was adding sauerkraut in the process. I already had it in the trash after 4 hours of cooking.
And this time I didn't. Only with the trade wind (mashed tomatoes without sugar and salt, etc.) I overdid it. But the box was at the bottom and along the walls. Well, I could not help but rinse with boiling water. Greed prevailed. I confess.

[Lelka]

Lelka, thank you very much!

with a piece of beef on the bone

and the foam was not formed in the process?

[Vika]

and the foam was not formed in the process?

Vika, it goes somewhere. The broth is transparent. The girls will confirm. Only if you don't touch the shea while cooking. I put it and forgot it.

The students bought themselves an electric stove, cooked chicken on the smallest one (there were from 1 to 6). We put on 1 and went for a walk, we come, the chicken is cooked, the broth is transparent, and the foam is floating on top of the pancake

it goes somewhere.

and the foam was not formed in the process?

There was no foam at all.

There was no foam at all.

Moreover, this metamorphosis is characteristic only of cabbage soup !!! I cooked broth today. Tomorrow I will add pictures to this message under the spoiler - the meat turned out superb, but I washed it and filtered the broth the meat was boneless - Pasha's beef. Brought to a boil on high, then turned down on low. Filled in 2/3. Slow crockpot 3.5 liters

And for the second time I cooked cabbage soup without meat with sauerkraut. Yummy!

this metamorphosis is characteristic only of

Brought to a boil on high, then turned down on low.

I think that the foam did not form, because I did not bring it to a boil. The heating was very slow, and a weak boiling began after about two hours.

The heating was very slow, and a weak boiling began after about two hours.

I also had that. Photos added.

Maybe next time to try broth on low?

[gawala]

gawala, Gaaaal, I make goulash. And he is pale. Probably all the pepper is like that. But tasteful.
I can show it in a saucepan. I do it on the stove ....

Made from beef tenderloin. She won't go there.

Made from beef tenderloin.

You said yourself that the tenderloin is only for flash frying. Fast. Well this is a non-working muscle, there is no spirit there! Eh, right now I'll call the teacher. Let him honor you

What don't you like about color? The lighting is still like this ... Galina seems to be also yellow-pink ...

[Sveta]

Sveta, well, I had to attach the last piece somewhere, otherwise only in ... junk. It's a shame. I made goulash

What don't you like about color?

I thought it would be bright red)))

I thought it would be bright red)))

Duc added cream or sour cream? From the heart, I suppose. So he turned pink. Normal color for paprikash.

otherwise only in ... junk

By the way, I would choose beef stroganoff, but according to the classic recipe. The clipping sounds good in it.

cream

as per recipe)))

beef stroganoff

yesterday was...

[gawala]

gawala,
I also decided to cook goulash, in Kyat205, from 300 g of turkey.
I immediately poured boiling water over the paprika in a separate glass.
As a result, paprika and fried onions gave the feeling of the presence of some very noble mushrooms in the dish, which are not there.
Now I understand why Austrians love paprika so much

As a result, paprika and fried onions gave the feeling of the presence of some very noble mushrooms in the dish, which are not there.

Oh, how! .. Oksan, we need to adopt your way of making goulash in paprika. I also want the taste of noble mushrooms ..

Now I understand why Austrians love paprika so much

Well, not to say that they are crazy about her here. They only add to goulash, maybe somewhere else, but I don't know. Paprika is more of a Hungarian "grub".
In the end, did you like the goulash?

Girls, SOS! How much to cook the broth in 205. I cook from a chicken frame (back + sternum). I cook the broth for gravy.

cook for gravy.

well, leave him for a long time at Lowe until evening. Concentrated will be. But don't turn it off quickly, let it languish

[Lelka]

Lelka, Thank you! I want a concentrated broth.

[gawala]

As if with chanterelles



gawala,
Gal, I still have goulash in the process, but I'm already partial to the sauce, with chanterelles, that's so noble

The urge to cook rice porridge. I just want to, I can't. Such, boiled all .. I found at home half a glass of round rice for risotto. I poured it with two glasses of hot water and for 2 hours on Hai. An hour later, the rice was boiled, a little water, added a glass of hot milk and left for 30 minutes on High, then transferred to Low, for 30 minutes. Butter, sugar. That's what I wanted. Such a smear .. I made milk porridge for the first time in slow motion.

As if with chanterelles

Killer can be .. Paprika can we have different? I never smell of any chanterelles ..

[Galina]

Galina, and if you want not boiled? My husband loves this. I can't even pronounce the name of this dish. Immediately comes up.
For me, a slow device is precisely the one that can cook what was even said under the ban.

[gawala]

gawala,
I have sweet paprika Kotani, if the onion is fried enough, then the mushroom spirit should be

[Oksana]

Oksana, can I have a photo of the package?

[Myrrh]

Gal, my daughter also said that she smells of chanterelles and the taste of mushroom gravy.
Previously, our signature festive dish was a whole turkey stuffed with chanterelles.
Now my DR will have turkey goulash with chanterelle flavor, thank you again for the wonderful recipe



Myrrh,
Mirra, threw out the packet,
red sachet, firm KOTANI, written paprika red juice

I immediately poured boiling water over the paprika in a separate glass

Oksana, how much paprika was used in this dish?

and if you want not boiled?

Well, that means you have to make it undigested

if the onion is fried enough

Probably yes ..

our signature festive dish was a whole turkey stuffed with chanterelles.

turkey goulash with chanterelle flavor,

You don't have to be smart, but you have to be on time. It’s me about myself .. Once and in time with the recipe I sneaked ..

[echeva]

echeva
2 tsp I put (measured, slides) wigs in a glass and poured boiling water up to 1/3 cup.
I made a third of Galina's recipe,
I only added 200 ml of hot water, not 330 ml, because I cooked in a slow cooker



The recipe itself in this thread, on page 98

[Oksana]

Oksana, about! Quite an affordable option. I'll buy one tomorrow. Thought something wildly expensive and you will get figs.

Thought something wildly expensive and you will get figs.

It's very cheap, and it seems to me that what they sell here is also sold on Historical ..