Slow cooker recipe book (discussions, tips, problems)

I inform you that I never liked the rice pudding from the instructions.

Perfect soup (I somehow got used to the fact that puddingo porridges are thicker), rice (I took arborio) was completely boiled. Cooked on a low setting for 4 hours. for 1 liter of milk 75 gr of rice (albeit arborio with its starchiness), in my opinion, is somehow not enough.
In short, rice porridges are being canceled there. Let's continue with the meat.

I liked the stuffed millet porridge with dried apricots.

I liked the stuffed millet porridge with dried apricots.

As far as I understand, in order to get your favorite consistency, now you need to reduce the liquid in the recipes, because in CF it practically does not evaporate.

[Kalmykova]

Kalmykova

Yes there are ideas, but how will it turn out ???
Yesterday I tried to make a smoked goose leg in a pressure cooker

like here.- 🔗

only here in a frying pan, and in my Soviet pressure cooker

and nothing smoked and smoked and did not smell close
🔗

even I didn’t understand this recipe

[marinal]

marinal, please, if possible, for cold what products, in what sequence, on what mode, how long did they cook? And then I got an overlay here, the meat had to be added to the already boiled bones, as a result, the broth turned out to be fantastically cloudy.

Floor of a domestic chicken and one domestic rooster (at night she poured cold water to drain excess blood) + 1 onion washed but in a husk (gives the broth a beautiful yellowish tint + a small carrot
I loaded everything at once, filled it with cold water and left it on fast mode for 12 hours (I planned to switch to slow mode, but forgot) at the end, put salt, put lavrushka for 15 minutes, pepper it and threw a clove of garlic, not crushed (some of me don't like garlic.
She disassembled the meat into fibers and poured it with broth through a strainer (well, so that all sorts of small details settled there)
Aspic came out as beautiful as in a restaurant.
I decided to cook from one chickens, because my mother-in-law prepares such a mother-in-law, and my mother always cooks assorted meat from meat, but I got a frank GE several times about the assortment ... and I abandoned the idea of ​​cooking jellied meat, and here, with a saucepan, I decided try .. and yes I did it

uh ... poultry, that's poultry. And we only have a factory, which is completely boiled down in 40 minutes. I think that a normal broth / jellied meat will not work out very well from it. But you will have to try.

And the picture?

I didn't take the photo although I wanted to, I even decorated it with carrot flowers and parsley, I liked the beauty myself.
You can try from the shops, but the time can be reduced many times. Although the taste of the broth itself in store-bought chickens is much worse.

I tried to cook noodles in a slow cooker. Did not like. I cooked meat for 5-6 hours on high power mode. It tastes like standing (not fresh, but what happens to be standing) chicken broth. Not that.

I tried to cook noodles in a slow cooker. Did not like.

Pasta has one feature - it should be at 100 degrees almost immediately, therefore it is advised to cook in a large amount of water so that the temperature will quickly recover after filling the product.

aaaa ... i.e. noodle broth. Now it is clear. What kind of chicken was it? If it is a factory one, then it won't cook for a long time, but theoretically homemade in a slow cooker should turn out better.

IRR is such a thing .. replaces the oven \ you can even bake cookies

I saw it.Chicken with a crust, which is not in the m / in. And how to cook a liter, two milk porridge, as in m / v? She's a bandura, the porridge will be lost in her. Or in trays? Or put it nicely in a ceramic glider and then in a saucepan? Maybe she didn’t look at something? at the end it hung a little.

Why porridge? rice cooker then on sho?
the sizes of this brazier are different .. like a slow cooker .. you can choose for your family.

I tried to cook noodles in a slow cooker. Did not like. I cooked meat for 5-6 hours on high power mode. It tastes like standing (not fresh, but what happens to be standing) chicken broth. Not that.

Chuchulka, you write, write what you have with m / v. : flowers: We are balancing on the purchase, we carefully monitor your test drives, so in this Temko we still save our products.

Why porridge? rice cooker then on sho?
the sizes of this brazier are different .. like a slow cooker .. you can choose for your family.

Oh well. I want everything in one in order to save space. Well, as an alternative to electric ovens. And it is more convenient to wash and the price is reasonable. While INTO

Duc it is already multifunctional .. and bakes, and cooks and how a slow cooker works, meat does not float in fat, it seems to be really possible to use a double boiler, like a buffet / buffet .. I think a lot more .. just does not vacuum the apartment

[IRR]

aaaa ... i.e. noodle broth. Now it is clear. What kind of chicken was it? If it is a factory one, then it won't cook for a long time, but theoretically homemade in a slow cooker should turn out better.

Of course, a factory one, I have no courtyard. I like the rich and scented broth from the pressure cooker, and here it sucks in color and taste.

Something while this device does not make me happy. The fig milk porridge turned out - I did not like it at all, the broth is also so-so.

IRR

What sly ones!

Only one thing: the taste and color of all markers are different, as my son says. I can taste - ba, but you will like it.

[Scarecrow]

Scarecrow, I myself have not yet mastered this saucepan. In fact, my stuffed cabbage was great in it, and the apple jam somehow got a caramel flavor (by the way, like stewed cabbage, my husband even suspected that I had drunk sugar there).

Well, here I went to the start with my baby. And then the first was so huge that ... well, in short, only under a goose, duck, knuckle ...

Put bean soup on Low yesterday. Twelve hours later, the temperature was about 80 degrees. I transferred it to High mode and it stood still before boiling .. Well, in short, it hadn't boiled yet. It is already three hours, and the first gurgles have just appeared at the edges.



But I still like it terribly.

Hairpin, on the contrary, first let it boil and then slowly at least for the whole night?

[Hairpin,]

Hairpin, and poured cold water or boiling water ???

Big, by the way, when using pots, is also quite small for itself But only if for the sake of the regime you buy a second, yes ... and because of the size - it is better in 2 pots, just by volume for 1 small MV it will turn out

Only one thing: the taste and color of all markers are different, as my son says. I might taste it, but you will like it.

What you want, we too. Because your pies with cabbage continue their triumphant march across the planet and have already reached the Crimea. You ask, it happened, these pies - whose are you, brave guys? The Chuchelkins answered. On my own I will add that only recently I realized how beautiful it is to sculpt these pies, pulling the tails down.

Oh girls, all the same this meat saucepan.
Here she plows for me.

I just wanted to develop this topic. natamylove, I agree to all 100.

Something while this device does not make me happy. The fig milk porridge turned out - I did not like it at all, the broth is also so-so.

You choose some dishes that are clearly not designed for this device. Chicken broth can be cooked on a regular stove in an hour. Noodles and milk porridge - generally minutes in a saucepan on the stove. This device is designed for time-intensive dishes, there are all kinds of meat, stuffed cabbage and so on.

Whole-grain porridges, which are reproached for a long time - oatmeal, for example, pumpkin porridge ... they are very good in m / w, like from a Russian stove. I did it in ceramic pots, put it in an o / w bowl and filled it halfway with water. But the ceramic bowl for a small saucepan is just right, the same effect of the Russian stove.

I like to stew cabbage very much, it remains juicy, cannot be compared with cooked on the stove.
The beans and - for me it is important - the chickpeas are well prepared.

[Gypsy]

Gypsy! If I immediately boil, then ... it seems to me, I will interrupt everything that is good there.

Alexandra! Poured cold water. But about the big one and the pots, not for my kitchen ... The whole table will take up, but this one is normal, does not really interfere.

[Hairpin]

Hairpin - and in the booklet there are recommendations, what kind of water to fill? If you are worried that something useful will be killed, you can fill in hot water at 80-90C. And that is sooooo long.

As for the big one, why then do you have it at all? My pots live in it, they don't take up separate space

and I always boil water from the kettle .. and I throw meat into this boiling water

You choose some dishes that are clearly not designed for this device. Chicken broth can be cooked on a regular stove in an hour. Noodles and milk porridge - generally minutes in a saucepan on the stove. This device is designed for time-intensive dishes, there are all kinds of meat, stuffed cabbage and so on.

Yes, I choose quite normal dishes. Porridge is very tasty stewed, heated for a long time.
The argument that you can in minutes on the stove in a saucepan is not very convincing. Almost anything can be done much faster on the stove in a saucepan. And stuffed cabbage too. And in a pressure cooker - so generally instantly into a mess. It's not a matter of time, but also in principle of a long languor at a relatively medium heat, which you want to try on different dishes. So I'm experimenting.

Sorry for the noodles, there was a lot of meat. I always have it so meaty, with a small amount of pasta. I bet on a beautiful and tasty broth. Well, okay. I will continue further.

[Mummy mama]

Mummy mama

I'm still just a beginner "slow cooker", but about porridge I can answer. It is very remarkable that even a large one can be adapted for these purposes. Have Alexandra saw. She puts two baking pots on the bottom of the ceramic bowl, and you can even put different cereals in them. Pours water into a bowl, and by the morning the porridge is ready. Look at Alexandra's blog

but I didn't really like baking the second duck (already at Christmas) ...
The Peking one came out well, but it’s too much of a budget option, I took another one - "running", for a long preparation. I cooked for about 8 hours, but it remained rubbery ... and even the sea released the juice, the meat itself became dry ... I think, maybe, first, quickly under the grill, bring it to a rosy color, and then send it to the slow cooker? And add some water at the same time? Or was it so unlucky for me with the duck?

Do not throw your slippers This is my opinion, I have the right

I’ll save the slippers for now, I’ll need them myself. But the duck disappointed me ... during the cooking process it gave up all its juice, but the meat didn’t regain its softness ... I’ll try another variant of the grill + slow cooker.

I'll save the slippers for now, I need them myself But the duck disappointed me ... in the process of cooking it gave up all its juice, but the meat did not find its softness ... I will try another variant of the grill + slow cooker.

What kind of water did they put in? Hot (boiling water) or cold?

Ahhh, I forgot to say. Before that, I also marinated the duck, and in the most maniac way. Melted honey, added soy sauce, mayonnaise and sour cream, dry adjika, garlic, marjoram, caraway seeds, rosemary, cardamom, lemon juice and mustard ... I tried this mixture and the duck smeared with it was ready to eat raw. And she showed me such a fig after all

What kind of water did they put in? Hot (boiling water) or cold?

Just in a bowl, without any water. Was it necessary? Maybe this is where the "dog rummaged"?

Ahhh, I forgot to say.Before that, I also marinated the duck, and in the most maniac way. Melted honey, added soy sauce, mayonnaise and sour cream, dry adjika, garlic, marjoram, caraway seeds, rosemary, cardamom, lemon juice and mustard ... I tried this mixture and the duck smeared with it was ready to eat raw. And she showed me such a fig after all

for what need

Just in a bowl, without any water. Was it necessary? Maybe this is where the "dog rummaged"?

Well, as if the general principles of cooking: for broth - in cold water (juice comes out), and if the stake is on the meat itself - in boiling water. If I remember correctly - when putting it in boiling water (as well as when frying) - the protein folds into the top, exposed to heat, layers and, as it were, "locks" the juice inside the meat. When heated slowly, the juice leaves. Maybe it's true to fry it for a start (on the grill or something else)?

for what need

for what need did you pickle or show a fig?
Marinated, so that the taste completely fell off my feet, and the duck showed a fig to finally finish me off

Well, as if the general principles of cooking: for broth - in cold water (juice comes out), and if the stake is on the meat itself - in boiling water.

The principle exists for the pan.
And here, whatever the water is - all the same, after 4-6 hours the water will only become hot, but it won't boil at all.

The principle exists for the pan.
And here, whatever the water is, in 4-6 hours the water will only become hot, but it won't boil at all.

Well, you can pour boiling water right away. And the meat will "scald" on top. Protein curdles at a temperature of something there 40-50 degrees already. This must be done quickly so that an "obstacle" for the juice exit is instantly formed. Either fry, or directly into boiling water. Slow heating causes the meat to "dry out".

Well, as if the general principles of cooking: for broth - in cold water (juice comes out), and if the stake is on the meat itself - in boiling water. If I remember correctly - when putting it in boiling water (as well as when frying) - the protein folds into the top, exposed to heat, layers and, as it were, "locks" the juice inside the meat. When heated slowly, the juice leaves. Maybe it's true to fry it for a start (on the grill or on something else)?

You just figure it out, I know about all this turbidity, but I imagined that in a slow cooker, a duck must cook without any water, just like in a Russian stove. It was after the unsuccessful product at the exit that the idea came to mind about pre-frying on the grill.

[Zest]

Zest, and experience son ...... etc.

But I want to say that the meat in the broth after 8 hours, too, sorry, the taste is wrong, but if you keep it longer, it is just like for jellied meat.

Zest, you need an American brazier

I want to inform you about the duck. And in general about meat. As far as I understand, the result depends on the original quality of the product. We did the duck several times and the result was EXCELLENT! Very tender, juicy meat. BUT: the ducks were all from the same "producer", domestic. They also cooked just duck with apples, quince, and cabbage. And they cooked jellied meat for NG. So my mom bought a piece of beef clearly not super, because it was tough to the point of disgrace. The beef was cooked several times (good) with mushrooms, it turned out very tasty, tender and juicy. So the conclusion suggests itself - the result depends on the quality of the meat! Now we have a fresh chicken!

[Kalmykova]

Kalmykova

You didn't say the most important thing - did you add water?

No, there is juice full of its own smoking! Only covered with spices and salt. I ran to try it - I almost swallowed my hand.

As for water, it seems to me that the product will be boiled with water. And so - baked, with a crust!

[cooked all night on low setting]

from the quality of the meat! Now we have a fresh chicken - a chicken!

and I have all the meat, poultry, fish from super, I don't complain about the taste .. maybe there is nothing to compare






additional note: cooked all night on low setting