Slow cooker recipe book (discussions, tips, problems)

How much cream? Bag ???
How delicious it must be !!!!!!

How much cream? Bag ???
How delicious it must be !!!!!!

I poured only 100 ml onto a large chicken, which was enough.

Vic, did you cut the chicken into pieces?

I poured only 100ml onto a large chicken, which was enough.

Did you get a lot of broth ?? That is, the chicken gave a lot of liquid ??
I would like to try baking without liquid at all.

The chicken was whole, with its back down, with its legs up, it fit into the trunk. The broth covered the chicken by half, poured cream on top of it. She turned out even slightly toasty, nodding!

This is the kind of meat that is cooked in broth after chicken.

Something else needs to be thought of after the meat

Potatoes or rice there

Potatoes or rice there

And then?

And then?

Eat

With appetite !!!!!!!

And if I pour 100ml of cream, it’s in a 6.5 liter bowl and don’t use them.

And if I pour 100ml of cream, it’s in a 6.5 liter bowl and don’t use them.

That's why I have two MedVarks !!!

That's why I have two MedVarks !!!

So you have a second one, then go smuggled, but it does not threaten me, but from small currents a 4.5 liter round ken is on sale, but I am not yet ripe for it.

Duck, you have a second, then go smuggled, but it does not threaten me

Who's stopping you?

I am current by mail, God forbid they will beat me yet.

Yesterday I cooked lagman at Moscow International Academy of Arts, in the evening I put it on low and at 9 o'clock. In the morning there was a lagman with water, and after a couple of hours my husband put it in the refrigerator - he says that there is no water in it. Like I told him that it is like soup, but that soup. Where did the water from the lagman go - a mystery. We can not only steal salt and alcohol, but also water on the occasion.
The meat turned out delicious, finally I found application for sun-dried tomatoes, otherwise half covered with mold and threw them out, half in a jar then floated with butter.

and is lagman meat with vegetables? I remember the name, but the content is vague

Well, yes, I searched the forum, this is meat with vegetables and tomato paste and with spaghetti or noodles. I boiled spaghetti separately later. I liked the principle and the result is the result, there was only more liquid left, it is eaten like a soup with pasta, and I almost had no sales of gravy.

and is lagman meat with vegetables? I remember the name, but the content is vague

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165744.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22027.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183785.0
Here are the options.

Well, yes, I searched the forum, this is meat with vegetables and tomato paste and with spaghetti or noodles. I boiled spaghetti separately later. I liked the principle and the result is the result, there was only more liquid left, it is eaten like a soup with pasta, and I almost had no sales of gravy.

And after cooking, did you put the noodles there and leave it, or, as you should have planned, portioned noodles in each plate? If the noodles remain, it may have absorbed all the liquid.

Bez noodles, current noodles in the evening, lagman in the morning, cooked spaghetti in the evening - slowly cooking.

Bez noodles, current noodles in the evening, lagman in the morning, cooked spaghetti in the evening - slowly cooking.

Well, I don’t know, when we make a lagman, I would not say that there are soup like in soup. Now I’ll find a recipe in my notebook and tell you how they cook here (this is how my grandmother taught me, this is how the Tatars cook here).

Nadyush, I don’t know how it’s cooked either, I’ve cooked this Uzbek dish for the first time. But the very principle of mixed goulash and pasta is then launched. I'm waiting for the recipe, I'll try it again.

Yesterday I cooked lagman at Moscow International Academy of Arts, in the evening I put it on low and at 9 o'clock. In the morning there was a lagman with water, and after a couple of hours my husband put it in the refrigerator - he says that there is no water in it. Like I told him that it is like soup, but that soup. Where did the water from the lagman go - a mystery. We can not only steal salt and alcohol, but also water on the occasion.
The meat turned out delicious, finally I found application for sun-dried tomatoes, otherwise half covered with mold and threw them out, half in a jar then floated with butter.

In vain I threw out sun-dried tomatoes - with them the Italian bread turns out awesome. I also attached them that way when it seemed to me that they began to change the taste. They lived in oil in the refrigerator until mid-winter. And some I immediately rolled up into small jars.

They were covered with mold - they piled on them, but at first they did not understand where to attach them. Then they filled it with oil. But I had to throw out the moldy ones, it's a pity for the window, but what to do. But our bread with tomatoes did not go well.

Well, I don’t know, when we make a lagman, I would not say that there are soup like in soup. Now I’ll find a recipe in my notebook and tell you how they cook here (this is how my grandmother taught me, this is how the Tatars cook here).

But I can also throw it off, if it's not difficult?

But I can also throw it off, if not difficult?

I made lagman in a pressure cooker.

I made lagman in a pressure cooker.

I from your, then repeated by Irina opening day and repelled. But I really like the process at MVA.

I made lagman in a pressure cooker.

thank you, I also looked

I from your, then repeated by Irina opening day and repelled. But I really like the process at MVA.

Stafa, how did you do?

I haven't turned off Mdv at all lately, I have a thread in it all the time

Stafa, how did you do?

I cut the meat into pieces, 700 grams somewhere, three onions, pickled cucumber, sun-dried tomato halves, 10-12 pieces, ground black pepper and red skoka, the hand did not flinch, oregano herbs, basil, marjoram so generously sprinkled, a couple of tablespoons of tomato paste, so much the same barbecue sauce and a head of garlic cut into pieces (circles) and poured water (now I understand that water should not be spared), you need to pour it 3 cm somewhere above the meat, we can and more, you need to try. And salt. At 9 o'clock low.

Shl. There was nothing else from vegetables, but so you can also carrots, potatoes and much more to go there.

drooling ...

Now the second attempt of the lagman for an encore, he has already been eaten (at my house, someone does not like to eat at all). Today I make it almost according to the recipe - with potatoes and carrots, I also sent a sweet pepper there and a zucchini (for some reason I bought it right now, a cheap type). I poured water on the most unbalanced. I'll see it tomorrow.

And today, finally !!!!, we went out for purchases, put the pork in a piece, didn't pour a single gram of water, do you think, pour it overnight or leave it like that ??
I marinated it for a couple of hours in everything, it seems not dry.
And the chicken is also pickled in the fridge.

put the pork in a piece, did not pour a single gram of water, do you think, pour it overnight or leave it like that ??

I make a piece of pork without water, like boiled pork is obtained in my own juice, but it's better to play it safe and put it on Low, on Haya it can melt overnight

I put it on high for a couple of hours, then switch it to low.
I did not understand what to explain.
AA, pour some water ..

I make a piece of pork without water, like boiled pork is obtained in my own juice, but it's better to play it safe and put it on Low, on Haya it can melt overnight

I marinated the chicken today, and then put it in a slow jar. I have a 1.5 kilo chicken easily climbed into Sibrizka by 3.5. Today was a hard day for me and it turned out that the chicken languished on Hai for 11 hours, What a stupid color it was !!!! the crust is just super-duper !!!

I'm afraid to leave Chet all night long.

I'm afraid to leave Chet all night long.

I had a chicken on Haya in 4 hours, so Queen recommended

! the crust is just super-duper !!!

not dry?

no

How do you sleep today? Stupefying smells

That's how we sleep, short and interrupted sleep drunk gourmet.

I make a piece of pork without water, like boiled pork is obtained in my own juice, but it's better to play it safe and put it on Low, on Haya it can melt overnight

I usually make meat that goes in one piece, chicken, duck, etc., without water. I only add 2 SPOONS of water to moisten the bottom. Then it turns out stewed in its own juice.

That's how we sleep, short and interrupted sleep drunk gourmet.

Now the second attempt of the lagman for an encore, he has already been eaten (at my house someone does not like to eat at all). Today I make it almost according to the recipe - with potatoes and carrots, I sent the sweet pepper there and the zucchini (for some reason I bought it right now, a cheap type). I poured water on the most unbalanced. I'll see it tomorrow.

Well, tomorrow has come ...

Well, tomorrow has come ...

and we have been here with spoons since morning

There is a lot of water, nobody stole it today. But the taste turned out to be completely different, tasty, a lot (5L), but a different dish. I had to put more pickled cucumbers on this bucket, they are not felt there at all. I tried in the morning - I licked a spoon like. Until the taster and eater tasted it, he drank. But that food didn’t let me sleep all night, I had to do something about it with the smell more precisely.

, tasty, a lot (5L), but a different dish.

much is not enough
Someone has soup from a 2 liter Panasonic for a week, but here I suppose you can handle it faster. Cook noodles, kazyayka for lagman noodles that you don't eat mashed potatoes, then rice and a moratorium on the scales, a week