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

[Lelka]

Lelka, yeah, not the right peppers.
We have such more often grow, the sun is not enough for them.



Galina, they brought us a souvenir, in three bags, and I was sure that I had it.
Here she was also sweet, in two, and in the third she turned out to be burning. I will look for Kotani.

they brought us a souvenir, in three bags,

We bought something similar when we were in Hungary.

Paprika is probably the most Hungarian that can be cited.

this is probably the most Hungarian

This is their main food. She is everywhere this paprika .. They shove her into everything, even on the tables at restaurants there are cans of paprika.

[Marina]

Marina, dissuaded her husband from the goose. Us, this Christmas, a pancake 2.5 (my daughter is not a fact that she will eat a goose. She is autistic. Her addictions change almost every month. She did not track it more often). Why do we need this fat schoolboy's bike (. We decided to think about what to replace.



Girls, thanks for the good wishes. I'm waiting for the 21st and pick up mine 212). For the second day I have caught myself thinking that I need another slow motion. Yesterday I again baked vegetables for herring under a fur coat. We bought two cans of Ivasi Dobroflot and ... damn it. Taste like in childhood. And what a delicious herring with this sardine under a fur coat.

And I wanted compote.



Today again I want compote and I have to cook chicken pounds. I'd rather get 212).



But I used to think that you have to be a cookie in order to have two slows. Take me to the cube in the cube. I ordered a third one.

I ordered a third one.

Our man))) Congratulations!
I have 4))))

And I have 4, and a mischievous thought comes to me that I’m LITTLE, I need one and a half more for a liter, since the liter is busy daily with dog buckwheat
And, there would be a place, I would have taken a big one, for summer vegetables.
But for some reason I want a big Murphy with his three modes installed



Girls, thank you very much for the congratulations
I am so pleased

dog buckwheat

cook buckwheat for 10 minutes + wrap it up for steaming. enough for dogs))
boiled cereal is not so hot for dogs as it is useful

and feed not porridge. and like pancakes - no? my porridge does not want. but they love it in pieces, gnaw with pleasure, and you can stuff whatever you want into the dough, I put dry buckwheat, sometimes I grind it a bit in the grinder. in the cooking process, buckwheat is cooked, + vegetables, eggs. some thread fat, flour 1.2 s, rye.
I bake a thick flat cake in the princess - my two toys are enough for a week for sure.
raw meat separately

that you have to be a cookie in order to have two slows.

I have three different spiral cutters. Two soup cookers, two coffee roasters, three and a half blenders ..
And not once, not cuckoo, but a very pretty Frau ..

[Irgata]

Irgata,
Here Maman is just the right thing for steaming, pour boiling water, quickly bring to a boil and turn it off. It will come by itself, like in a thermos.

How good it is to be in a club of like-minded people
One more device is vital! And already the husband is sidelining, "Why?"
If you have where to put - of course, you must take!
I am 212 very happy !! : compote, broth, baked milk.
But for cereals, you still need something else ...

for porridge

I like the little Kit, not porridge, but cream!

Maman

Yep, exactly.
But I wrote to you so that no do not use the slow lid for cooking for the dog)) you already have some kind of ladle / casserole somewhere in the corner))

I like the little Kit, not porridge, but cream!

But I also thought about it, but it is not on sale.
At 212 I cooked porridge today. Millet, 1: 5.I put it at 6:30 for 3 o'clock high. In 2 hours the temperature is 82 degrees only! For a very long time (in the end, something delicious, but long for the morning.
I tried it at night, I didn't like something, it is necessary to select the proportions. She came out with a hard crust on top.

I like the little Kit, not porridge, but cream!

+1

some bucket

Ira, Maman perfectly cooks buckwheat and switches off with a timer-outlet. And my hob will have to be watched and turned off by itself. Maman and I are more comfortable, put it on and forget

in the end, something delicious, but long for the morning.

And if you put it with a delayed start, so that it would be ready an hour or two before breakfast and just stood on the Heating?
Small Kit also cooks porridge for a long time, I have two hours for herculesse 500 ml of milk leaves in the morning.

She came out with a hard crust on top.

There will be no crust with a water bath

But I also thought about it, but it is not on sale.

Dasha, they visit Ozone. If you are registered there, then leave a request, well, so that you will be informed when this product will appear. SMS or mail. Last week I bought another 205 from them as a gift. Yes, they take it apart quickly, just like me - an excellent gift for NG, so, as they say, order it right away. If there is a desire. But I think it will be easier after NG.

Maman and I are more comfortable, put it on and forget

Yes, I don’t argue, I’m only "for" the slow.
But it was you who complained about the lack of space for another slow-motion. So I took the liberty of advising how to replace the slow dog.

[Irgata]

Irgata,

A very long time(

So it is better to put such porridge at night with a timer!
I could cook in a big one, but there are two of us eaters, that's why a small Kitenysh was bought.

also cooks porridge for a long time,

My millet is milk, sweet in it was cooked for three hours ...

What temperature does the slow bean keep? I want to slowly brew in Shtebe)

What temperature does the slow bean keep?

standard slows - up to 100 * maximum.
multicooker "stewing", somewhere there is languor

In all in different ways, maybe the girls will tell you more precisely.

In all different ways

and in different slows there is no stability in temperatures.
Anyway = languor occurs at 80-95 * = these are slow cooking temperatures.

[optimist]

optimist,
Look in the topic of Tatiana Admin 'Slow cooker temperature modes and time'

She came out with a hard crust on top.

Oh then! Now I'm happy in the little Redmond RMC-01 pressure cooker. But not at night, but on the standard "Milk Porridge" program. The main thing is to get up on time

Anyway = languor occurs at 80-95 * = these are slow cooking temperatures.

That's right, but slow cookers (my Kitforts, at least) take this temperature for a very long time, the power is small, and the pan is thick-walled. On Mach - faster, but after 1.5 hours it doesn't boil yet, on Min - slower. And the multicooker is much faster, my current one with induction, so almost instantly. That is, the heating is more aggressive, the temperature regime is different. Well, there is a difference in the taste and consistency of the cooked. Not for everything, but for some products - for sure.

She came out with a hard crust on top.

Yes, the night is too long for her. After several experiments, she refused to cook porridge at night, wrote about drying. They (porridge) still need to be stirred a couple of times until they swell. And turn off in time. Well, I like how it turns out this way ...
But something vegetable, meat and vegetable, meat in sauce - great, but also with a delayed start using a timer-socket.

There will be no crust with a water bath

A "mellowness" and pinkish foam at the edges is formed? I'm talking about milk porridge.

I, too, got used to slow-cooked milk cream porridge, but then I cooked rolled oats on the stove according to the instructions on the package and could not eat it, the milk and cereal did not combine in 20 minutes as I was used to

So and so, but

not really this "but" contradicts.
And if you want identity. then you need to take a separate slow-cooker, a separate slow cooker, and enjoy the differences in tastes.

I answered a specific question asked

What temperature does the slow bean keep? I want to Stebe slowly brew

[NatalyaB]

NatalyaB,
Natalia, I cooked in the bath for a long time, until there were little slows.
I cooked barley, look, I have a recipe, the milk turns out to be of a topoy color and aftertaste.
I cooked up to semolina, somewhere in the topic 'Choosing a model ...' I wrote. Cooked milk rice and rolled oats by itself
There is no crust on top, the porridge is more souffle-like, it doesn't stick anywhere .. in the topic about choosing a model, the girls showed how to put two different pots in a large "jacuzzi".
You can adapt .... but so lazy to wash a large pot, water remains from the water. And I feel sorry for the extra electricity, well, the air heats the big one more



Maybe it's better to cook milk porridge in the evening, and only warm it up in the morning? If you need to quickly serve breakfast

And if you want identity. then you need to take a separate slow-cooker, a separate slow cooker, and enjoy the differences in tastes.

So it is - separately. Precisely because not everything in the slow cooker, which I love dearly, turns out the way you want. And I rejoice at the difference in taste. And I warn you that low temperature is a necessary, but not sufficient condition for gaining this difference.
And the stove is gas, that is, you will not get a particularly low temperature either in the oven or on the stove. Hence the slowness. It's just not just the low temperature.

I cooked barley, look, I have a recipe, the milk turns out to be of a topoy color and aftertaste.

Interesting, thanks. We need to conduct an experiment, I have a pot that will fit. I don't need to in the morning, but I wonder!

[Myrrh]

We decided to think about what to replace.

Myrrh, can replace turkey? That is, pieces of turkey, which are now sold in parts. I just buy a turkey in a vacuum package, the meat of this bird is very quickly oxidized and the smell-aftertaste from this, for a long time I shied away from it. Now I make sure that it is fresh and must be industrial packaging, vacuum-sealed in a gas environment, everything is decently stored and the meat tastes normal. We have launched turkey production in our region.
It's a pity, I didn't see the goose in parts to be sold.
Or the ducks are not big. But for me, the duck is a fat bird. On HP there are recipes with festive duck, praised.
As for the third slow cooker, they will always understand and approve on HP. Congratulations on your purchase!

About the third slow cooker, so on HP they will always understand and approve

I have 5 pieces and there is a job for each.

I saw 205 on Ozone, but somehow quickly it was gone! I even decided that someone returned 1 piece, and someone quickly bought
Girls, and if you put silicone under the lid, as they wrote about Lazerson, will the porridge dry out? Has anyone tried it?

[M @ rtochka]

M @ rtochka, last week, on Friday, I think I got a message that there is. I went in - it says that there are only 4 pieces, I ordered it right away, in the morning. One, not all 4. In the evening it was gone. I say, New Year is on the nose. And here is a "very useful pot". But that day there was Kit-205 and on (but there was some kind of inconvenient delivery, but to make it convenient, almost 350 rubles more expensive), and somewhere else in an unfamiliar place.

and if you put silicone under the lid, as they wrote about Lazerson, will the porridge dry out?

cereal in porridge is not superfluous a couple of times mix, when we cook porridge in a saucepan, we do this to distribute the cereal evenly. A slow cooker is a similar warming pot.

[M @ rtochka]

M @ rtochka,
Daria, when I had 2.5 liters for porridge, I had to cook oatmeal from a liter of milk to fill the pot almost halfway. I removed and threw away the dried top part, it turned out just two good servings of creamy tasty porridge.
I read that Koreans, during cooking, burn a centimeter of the bottom layer of sushi rice in their rice cookers so that the top part has the right taste and consistency.
If morning sleep is important and the porridge itself suits, you can put a little more food with the expectation that the crust can be thrown out



Silicone, or kitchen towels, are placed so that they absorb condensation and it does not drip onto products

A crust from the top of the porridge - for dogs or birds outside the window

then you don't have to get up at night to stir the porridge:

And what's wrong with a crust on porridge oppositethat it must be thrown away or attached somewhere? When I do this (more often not even when cooking, and then, when it cools down), I carefully remove it, sprinkle it with something and roll it up with the dried side out, this pancake is eaten with pleasure.))

Girls, I saw a duck recipe on the forum, as it was made during the Soviet era, but I can't remember its name.
There, they carefully skinned the whole duck, made minced meat from meat with something ?? They again filled the skin with it, shaped it into a duck and stewed it in the oven ..
Then cut like meat loaf

[Oksana]

Oksana, exactly a duck? I make chicken

Stuffed chicken (light)

[Oksana]

Oksana, also at Masha Schumacher
Stuffed chicken "surgical-nostalgic" (master class)

What is so bad about a crust on porridge that you must throw it away or attach it somewhere?

I don’t know about the others, but I have porridge at night (at low and do not interfere, even with a 6-hour timer) the crust turns out to be dry, uncooked. Inedible.
Another thing is the slightly ruddy crust-foam around the edges at the end of cooking, which is obtained if you stir it three times at the beginning, the last time, when the cereal has already boiled enough. Usually, during daytime cooking, I set it for about an hour and a half on Max, during this time I interfere 2-3 times, the last time - before switching to Min. I don't touch it anymore. Hours 2.5 - 3 (depending on the cereal) and it turns out what I need.

[Oksana]

Oksana, here are the ducks that I found

Stuffed duck "Julia"
Duck stuffed in Odessa
Stuffed turkey "3-in-1" (turkey-duck-chicken roll)

[OlgaGera]

OlgaGera,
Exactly, in Odessa, hid in bookmarks



Girls, found, found, thanks
I'll read about the chicken too,

Duck stuffed in Odessa style.

Wow, this is the recipe! I ate something like that, but definitely not in that performance, I really want to try to cook sma, I wonder if I can peel the skin off the duck so carefully.

Girls, I'm here recently, but I'm in love with the site! Thank you all for the wonderful recipes !!!

[svetta]

svetta,
I looked at your recipe, there are no words, a fairy tale, not a chicken.

the crust turns out to be dry, not cooked. Inedible.

I have the same thing, especially at the back wall.
Today I cooked polenta, 5 hours at Lowe in Russell Hrbbs .... at least once, after 3 hours you need to stir

And yesterday I tried to make something like canned fish from pollock. I did 211 in the whale, after 6 hours at high and 2 hours at low, the bones were still not soft. They became softer, but not cooked so that they chew. In short, I decided, next time I will, as usual, do it in a full pressure cooker

the crust turns out to be dry, uncooked

yeah, there is still nothing on rice, but millet is very hard on top.

Girls, can I cook frozen meat directly? For the broth. Or is it better to defrost? Otherwise I would put it in the night. And is broth better on low?

can frozen meat be cooked directly?

I made chicken breast, on Hai, set the time at once 8 hours. But not all 8 hours, less. I looked when ready. But it took 6 hours for sure. It was a long time ago. I don't remember the details. But frozen in mine can definitely be done.

[Galina]

Galina, I'm joking). But there is never too much slow).