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

[Oksana]

Oksana, yes it is quite possible!
I take the meat from the bazaar, it seems to be from farmers and is fresh. We only have a market on Friday, Saturday and Sunday. Nobody knows what remains and is done with meat on Sunday
Tomorrow I'll buy turkey shoulders and cook broth and check
Oksan, you never have such a thing? Do you think it's not a slow one that produces such an effect?

is the broth sour?

No, it happened once, maybe the breasts are like that, or maybe because they didn't boil ...

[Mirabel]

Mirabel, Vika,
Vika, it was never sour, but what I almost threw off my flippers, it was.
My daughter and I are not meat eaters at all, we sometimes eat fish, chicken, turkey while hunting.
And then I read about the bone broth.
I bought a kilo of beef bones, fried them in a frying pan until a fragrant smell, put them in a slow one and all night at Lowe.
I didn't salt it. In the morning I filtered it and decided to salt and taste with salt. Try no more than two tablespoons.
And, as if a bag hit me on the back of the head. Heart skipped a beat
For half a day I lay quietly on the couch, then everything passed without a trace, I drank tea with lemon.

that I almost threw off my flippers, it was.

And what was that poisoning?

[Trishka]

Trishka,
I do not know.

UzhOs

[Oksana]

Oksana, God .... what a horror!
But it may still be a coincidence .... though ..

[Mirabel]

Mirabel, Vika,
Now I cook the broth from the drumstick, or turkey meat, not strong.
4 hours on Hai + 1.5-2 hours on Low to soften the meat. This broth is more like a saucepan in taste, I like it better than the body

Oh, you are telling some horror stories about meat broths. I think everything depends on the products in the first place.
I can't say that I often cook broth, but I've never come across it sour, etc.
If the freshly brewed broth is immediately normal, and then soured, then I think it did not boil, the temperature is too low and bacteria remained, they began to multiply there quickly and the broth sour. Moreover, the ceramic pan cools down slowly and in a warm environment the processes go quickly.
Concentrated juice from chicken breast cooked without water tastes really sour, but it is so strong when cooked under pressure that it cannot be attributed to low temperature cooking in a slow lye. Any meat has its own taste, it is drowned out by all sorts of seasonings and salt, but there is salt and acid of its own, blood is still not water, and they go into the broth.
Well, these are my personal thoughts.

If the freshly boiled broth is immediately normal, and then soured, then I think it did not boil, the temperature is too low and bacteria remained, they began to multiply quickly and the broth sour. Moreover, the ceramic pan cools down slowly and in a warm environment the processes go quickly.

I wanted to write the same thing, Marina was ahead. The broth is acidic, it is on the verge, so then when boiled it gives foam and everything else.
You do not need to slow cook the broth.

No need to slow cook the broth

Why not, but if he still boils, as in Kitfort, then everything is ok.
I often pour boiling water in general, for speed, and everything seems to be fine ...
But what about jellied meat then ???



Maybe it’s true, if you pour cold water, it’s like it’s undercooked, doesn’t boil, and then it becomes sour?

[Ksyusha]

Ksyusha, I once cooked jellied meat in a saucepan, there was a lot of meat and water was almost right under the rim. Therefore, as soon as signs of boiling appeared, I turned down the heat so that it would not splash over the edge, and cooked it afterwards. So this jellied meat was not of the same taste, although I cooked it for a long time.At first it froze, but then when it melted in a plate (very quickly), it no longer froze in any, and remained liquid. I then wore him out for borscht-soups.
I know how to cook jelly, not the first time, but such a puncture was once. Now only with a boil for at least at least 5 minutes in the beginning.
By the way, I have the Jelly program in my cartoon, there generally boil every 1.5 hours for 15-20 minutes. I was afraid that I was screwed up, it would be cloudy, it would not freeze. Aha! Was like glass and froze perfectly without gelatins.

I have cooked jellied meat in a slow jelly only once so far, but it eventually boiled there, quietly, quietly, but boiled.
Immediately poured boiling water, also to speed up the process. Everything worked out the way.

I apologize for disturbing everyone, but what did I think ... maybe I myself am going to the wrong place ...
After the broth boils, for some reason I transfer it to Lowe to get tired .. maybe there are some processes going on here and I also add celery to the broth, maybe he does something wrong

[Mirabel]

Mirabel,
Vika, I also faced the fact that the salt is now effervescent, as if it is being mixed with soda, especially the Himalayan. I even feel this fizzy with my tongue, and it is not so salty that you can even eat it with a spoon.



Trishka,
Ksusha, Kitforth is called SAFE Slow Cooker, he cooks differently from the old Russell Hobbs.
Kitforth's High mode raises the temperature 7 degrees C higher than Russell's high mode.
Cutting Lowe at Kitforth will also boil, although in 6-8 hours, but it will boil, the temperature there gradually rises. And Russell holds 86 degrees. many hours without raising the temperature. And, if you put less, he will stop heating earlier, you will not be able to deceive him, he guards his degrees very accurately.
Therefore, for the first, or the only slow cooker, I did not advise old Russell, I measure everything I cook for them with a thermometer, for the sake of safety.
,

I also add celery to the broth, maybe he does something wrong

My mother said that if the broth needs to be stored for several days, then nothing is put in it except salt ,. Otherwise it will quickly turn sour

No need to slow cook the broth.

I didn't eat broth tastier. Now I do not cook in other ways, because even my husband immediately senses that there is a catch. But I pour boiling water right away and go to bed. A gorgeous broth in the morning.
And I add only salt, pepper and lavrushka. All other spices are already in the soup. And the broth costs me a week, I cook chicken vermicelli every day for my husband to eat.

Vika, how does yours bake? Does the top blush if you cook chicken, or not?
I look at her on the Amazon, right all in ravings, I want to take it hot on the High mode.

A gorgeous broth in the morning.

Sveta, what mode do you set? And in which model, the slow ones are all very different.
I have a high of 94 degrees and a low of 86.

I have not had any punctures with broths since the moment I bought a slow one. Cooked pork bones, chicken broth, jellied meat. The first broth is not fooled, I do not drain. The only thing I do is pour boiling water over any meat product (even put in a bowl from the freezer), IMMEDIATELY add salt (no preservative), Lavrik. I start this case on High, after finishing I transfer it to Low. Of the spices I most often use Khmeli-suneli - it contains turmeric with antiseptic properties and peppers (bitters are also disinfected) Yes, and I put the onion head immediately, later I remove it - it also apparently gives some antibacterial effect, phytoncides. Never sour yet, ugh, ugh.

What mode do you set? And in which model, the slow ones are all very different.

Now I'm cooking in kitfort 205, low mode. And for 7-8 hours I put the timer socket.

It seems to me that the bouillin is turning sour. For cheese, milk pasteurization temperature is 72 degrees 20 seconds. And here the time is longer and the temperature is higher. And we cook sous vide for 6 hours at a temperature of 68 degrees and below.



It's almost a sterile environment.

[Mirabel]

Mirabel, Vika, I have my own meat, poultry, rabbits. ducks and stuff. My broth is never sour. It costs a long time.Even in the slowest, it can stand for a long time. I got used to drinking broths. I didn’t even pull it before. Therefore, if sometimes you are alone at home, you don't need to cook the first one. I cook some broth and drink it all in a day. I don’t bother with overflow. stands warm, cools down for a long time. I have enough for a day. Apparently depends on the quality of the meat.

I, too, can have the broth slow to stand until the evening. Cools down to itself on the sly. So the question of souring is controversial.
But, when I started to cook broths in a slow lye, I really got used to the taste, the broth is very rich. Therefore, I still dilute it in half with water already in the process of cooking the soup.

Also, more often I cook broth in morfush at night. She is very delicate, I do not see a violent boil. I don't know what Morphy's temperature is. Only if then I cook the first, already on gas. In an ordinary saucepan. It's more convenient for me, and I also free the slow one for another.

boiling for at least at least 5 minutes

So I thought about it, that it is necessary to bring it to a boil, and then on Low it is possible.
I haven't cooked jellied meat in a slow lye yet.
And who can say, what temperatures are in Kenwood 707, is he the same as Russell?
Doesn't it come to a boil?

I apologize for disturbing everyone, but what did I think ... maybe I myself am going to the wrong place ...

Vic, you got it right ... After all, this problem really exists, but apparently only in Enlightened Europe .. Well, how do you and I know what these auks are fed with? That's it ..
So, any experience in slow cooking broth is priceless.

what are these auks fed with? That's it ..

Oooh, Gal, you think our chickens are environmentally friendly, that's why I drain the first broth. It is clear that this is self-consolation, but even so ..

And I again set the apples with streusel to cook. In 2.5 hours I will have deliciousness and aroma throughout the apartment

[Vic,]

Vic, I report about the fermented baked milk. It became even tastier overnight. The consistency is thick, the spoon is clearly not worth it, but it is so thick .. Very tasty and with a pronounced taste of fermented baked milk ..
You try it, buy BIO milk, well, surely you sell this and sour cream, read what "" lamur-tuzhur "wrote there .. if without any additives, then feel free to buy. I think that the shelf life of dairy products is the same for us, the EU laws have not been canceled yet, in principle .. I made the first fermented baked milk for half a liter of milk, it will work, it will not work. It worked. Well, and then it started.

do you think our chickens are environmentally friendly

Chickens, even in my garden, are not environmentally friendly .. Che is really there .. What is pouring from the sky, what is sold in the store .. Another was not brought to our planet.

the garden is not environmentally friendly

No, well, I think there is a difference, there is a difference ...
We have it interesting, in the store there are yellow chickens like "Vietnamese", they write "homemade", but even I somehow hesitate at the expense of their homeness ..

No, well, I think there is a difference, there is a difference ...

Ksenia, everything in this world is relative. Feed is still bought from a common bucket. The fields are still sprinkled with mineral fertilizers, the rains still pour the wrong ones.

Yes, but you don't feed them with antibiotics, like we do at poultry farms, and growth hormones too ...

Yes, but you don’t feed them with antibiotics, like we do in poultry farms, and growth hormones too.

On farms, each loon is shoved a tablet into its beak ..

Ksenia, I have no chickens, of course .. This is me, purely speculating at my leisure ..

Oh, how, and I thought you had yours.

Oh how, and I thought you had yours

Ksenia, come on. I still don't have enough chickens for complete happiness ..
I have nothing but Martha the cat.

A cat is also a belly

A cat is also a belly

And there is exclusively boiled turkey or chicken breast. Sometimes the raw drops ..

Take me to work as a cat, even for a day

Take me to work as a cat, even for a day

Yes, come .. I'll feed you some pasta at the same time ..

Oh, it is possible without meat, I agree with marshmallow

Oh, it is possible without meat, I agree with marshmallow

What you always have at home is meat. For me, a turkey chicken, my husband loves meat cuts, this is always heaps of ...

I have not eaten more delicious broth

Well, I agree completely!

And I add only salt, pepper and lavrushka.

so now I, too, will cook! I think that with additional enhancers, I "improved" it!

Try it, buy BIO milk,

aha! I will definitely try!
Gal! Thank you so much for the idea to bake apples! it turned out so cool. I took half-killed remnants and made an electrical test for a test, but added a little water, so there is heating from below.
well, just fine!

Thank you so much for the idea to bake apples!

Yes, this is not my idea, it is written in a clever book ..

Vika, how does yours bake?

Oksana! I did not bake in it, my hands will never reach Galina's cupcakes, but they will certainly reach very soon
Yes! I cook chicken, its top turns out slightly with a blush, but I always cook with paprika. It comes out very mentally. That's just great! and really fast. 2-3 hours on Hai, depending on the size of the hen.
In my opinion, if you decide on it, it will not disappoint you / The same with Oly-Rada, she is also happy with her
But everyone here cooked cabbage soup with cabbage, she cooked me so badly, they praised this cabbage soup and I tried it somehow .. I thought I would freeze it and slowly milk it myself, but it didn't come in in any way. In my opinion, because of her nimble disposition

it is written in a clever book.

Well, you brought it here to us, so it’s like your recipe or idea.
Give more recipes from a smart book. so the potatoes then from her probably were also gorgeous

Give more recipes from a smart book. so the potatoes then from her probably were also gorgeous

And at Oksana's request, I wrote a couple of recipes in Recipes for a slow cooker.
Oksan, where did I write to?

Give more recipes from a smart book.

So my profile is full of recipes for a little slow. See if you can find something decent for yourself.

my profile is full of recipes for a little slow

Yes! and the truth of the recipes is full and very good! well, that means there is something to do in the near future

I have something to do in the near future

Go for it ..
🔗

[gawala]

gawala,
In the recipe book on the last page.
But I immediately wrote them off in a notebook

everyone here cooked cabbage soup with cabbage, she cooked me tasteless

Vika, I cooked soup with water only 1.5 liters on the High mode.
In Russell, I cook 3.5 liters only without water, after 3.5-4 hours I pour hot broth and cook for another 3 hours, first on High, then on Low.
Immediately with water it turns out too sour, slimy and watery. Russell's cooking temperature is low, Kitforth is 7 degrees higher, this is important




Soups and cabbage soup are better cooked with round models, at least in my experience.
They warm up more evenly and, on a hike, the temperature is slightly higher

Girls, brought you meat with mushrooms, delicious, help yourself.

brought you meat with mushrooms

Tell ...

I'll tell you:
Turn on the slow, I have 212th, a couple of spoons of water at the bottom, High 4 hours.
While she is warming up:
Meat (I have pork), small cubes, two onions and a couple of garlic cloves, cubed, mix. Put in a slow dish.
After 1.5 hours I had to leave, and I added 150 grams. chopped oyster mushrooms, and.
30 minutes before the end, thickened with sauce: a couple of spoons of sour cream, plus a broth from the meat (there was a lot of it), and two tablespoons of starch, salt, spices.
FSE.