Slow cooker recipe book (discussions, tips, problems)

Delivery RUB 800 will be from Ukraine will be. Nadia nvk needs a joke, we can remember how much my package cost.

[Stafa]

Stafa

Slu, I will of course only master it in 2 weeks, but I'm already impatient to try this stewed taste from Mdv, you painted the darlings so bitterly I rarely make them, but I feel it will be one of the first dishes I cooked there

I myself did not expect it to be so tasty. This is the second taste shock after baked milk and fermented baked milk. Moreover, it is definitely a shock - the rest is just tastier a little more or less. And these two dishes are really with a different taste. I drowned 1 liter of milk in a multitude with a spoonful of sugar - it was not noticeable there at all. And the same spoonful of sugar for 2 liters of milk - and the milk is sugary from sugar.

Ukrainian girls, but tell me, is this very Sibrizka in stores / not on the Internet / found? So that like this - went, for example, to some Krolevets - and bought in a hamazine around the corner? And how much will it cost there? The thought is ripening.
I think it’s easier so that people do not strain too much. I have already lost one opportunity.

No, there is no live shopping anywhere.
If I had, I would have bought it long ago, I didn’t even know that at 3.5 I was so neat, the Kenwoods were scared off by their huge monumentality, and I had nowhere to attach such a bandurina permanently.

[Baker]

So ... a question that captivates with its novelty. What's for lunch tomorrow? think about it today.
I was preparing this last night (if the boss gives the go-ahead and the link is inserted) yeah, there is such a thing ATP, Baker did not let me die of hunger. and out of curiosity

🔗

retreat - without mushrooms, eggs in minced meat, with fresh cabbage. I threw the meatballs, as it boiled, and to sleep, at 6 o'clock in the morning, at least get up straight and already had dinner it smelled like that. As they say, whoever gets up early, God gives him. And slow cooker

Delicious, as the mother-in-law says Zhivchik, cook for a change.

and I cooked rice, and watering it with seafood, I clean up the refrigerator before my salary ... like Ilf and Petrov in Calf: And what did God send for lunch? -And God sent ... and a listing of all the deficits .. owls of space ...

like Ilf and Petrov in Calf: And what did God send for dinner? -And God sent ... and a listing of all the deficits ... owls of space ...

dine than god sent

"On this day, God sent Alexander Yakovlevich a bottle of" bison "for lunch, homemade mushrooms, herring forshmak, Ukrainian borscht with 1st grade meat, chicken with rice and dried apple compote. And so on."

Natasha, everything is like yours from the list - rice, compote

dine than god sent
Natasha, everything is like yours from the list - rice, compote

Irr, it's not funny, I also have borscht ... from the slow "yesterday" Forshmak there is no bison, that's why Zubrovka without a forshmak?

By the way, I also thought about the compote ..

and I cooked rice, and watering it with seafood, I clean up the refrigerator before my salary ... like Ilf and Petrov in Calf: And what did God send for lunch? -And God sent ... and a listing of all the deficits .. owls of space ...

In "12 chairs", not in the Calf When Ostap visited the nursing home for another chair

In "12 chairs", not in the Calf When Ostap visited the nursing home for another chair

well, yes, well, yes ... thanks ... someone's calf remembered me ... it became old ... the exam has dried up brains

Today I bought oatmeal in Auchan. I want to cook milk porridge for tomorrow. Who has already cooked such porridge? Tell me by the proportions pliz.

Whole oatmeal?

Yes, whole oat groats. Like pearl barley in appearance, only yellowish. Here is a photo of Admin with this cereal at the link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8153.0

What kind of porridge do you want in terms of density? I made oats for every kind, but in the end I settled on a version of cream soup made from pearl barley and milk.

That is, it is better to have a mashed soup? I wanted milk, not very thick, but not liquid like this as here - but the proportion of 1 cc of cereal per 4 cc of milk - how will they behave in the Ministry of Internal Affairs - is this proportion for multi and will it fit a slow one?

Not that it's better than a puree soup, it's just that we don't like some cereals in milk as a whole. Oats are among them. It, whipped in milk, tastes creamy, like barley.

I always pour one more glass of milk into a slow cooker than into a slow cooker. So if in a slow cooker you like 1 in 4, then in a slow cooker I would put 1 in 5.

I wanted milk, not very thick, but not liquid like this as here - but the proportion of 1 cc of cereal per 4 cc of milk - how will they behave in the Ministry of Internal Affairs - is this proportion for multi and will it fit a slow one?

I'm telling you. The cereal was soaked for 3-4 hours in cold water. The water was cloudy - cloudy before cooking, tired of rinsing. I put 1/4 milk in half of the milk and water, then added another half m / glass of water. A spoonful of tea salt, table sugar and hai. Delivered at 4 o'clock. After 2 hours, I translated it to 1 hour low, opened it several times and tried it. Then I switched to heating, but immediately put myself on a try, and stood on the heating before writing the message, the porridge is simply gorgeous, a little thin, but just a little. The grain is soft, but felt.

I'm telling you.

Sveta, well, so delicious! What a story, what photos are just a fairy tale. Smell and taste are felt through the monitor.

For almost a month of owning MdV, I cooked rice three times according to Lisa Vei's marks and once I refried it into bean soup, which I cooked at MdV. If I had originally bought a slow-motion movie, I think that it would hardly have appeared a cartoon. Right now, there is already an idea to remove it - otherwise it gets in the way under your feet constantly. But until the hand is raised.

If I had originally bought a slow-motion movie, I think that it would hardly have appeared a cartoon.

And I have everything exactly the opposite - at first there was a slow one, my first device from the Bread Maker, more Panasonic, at that time cost exorbitant, you could buy 2 Kenwoods. I successfully used it and cooked everything, but as the current appeared the first in Ukraine, the DEKH-50 multicooker, sane in price and functionality, I immediately bought it, and I don’t regret it, after a year and a half I bought a small 3 liter Liberton, for gentle baking such as curd casseroles, omelets and cereals. And everyone has something to do (though two multi are still on the joke, like they are waiting for repairs), they were replaced by the Liberty pressure cooker, but MVD, I have an irreplaceable leader in baked milk, jellied meat, compotes and chicken broths from domestic roosters.
This is the hierarchy

And my AF copes with omelets, casseroles. Soups, meat dishes such as goulash and other things, cereals are now made by MVD and are much tastier in it. And now it turns out that the cartoon is only for cooking rice and potatoes on mashed potatoes, and sometimes baking biscuits. This is how the situevina developed.

So Sveta has painted it so sweetly, and I don't know how to make stuffed cabbage rolls, but I love them terribly. was the cabbage young?

The cabbage is young, I tied it in a cellophane bag and in the microwave for 7-9 minutes. And the leaves were sorted out well. Slightly beat off thick places with a hammer and put minced meat with rice into the sheet (I did it with raw rice). Search for stuffed cabbage rolls - they are made easily. I do it all at once from all the kochna and stuff half into the freezer, so that twice.

class, thanks for the advice with the bag. and I will.

The cabbage is young, I tied it in a cellophane bag and in the microwave for 7-9 minutes. And the leaves were sorted out well. Slightly beat off thick places with a hammer and put minced meat with rice into a sheet (I did it with raw rice). Search for stuffed cabbage rolls - they are made easily. I do it all at once from all the kochna and stuff half into the freezer, so that twice.

and if old cabbage then how?

Everything is the same, just maybe a little longer. It's just that the new one sometimes disintegrates itself into leaves.

for me the most annoying thing about stuffed cabbage is the leaves

By the way, here recently I made from Peking, somewhere I read about her in stuffed cabbage. Her leaves can be easily disassembled and boil them a bit and wrap them start from a wide sheet to the side to roll to a hard edge. It turns out tasty too. Try it.

By the way, here recently I made from Peking, somewhere I read about it in stuffed cabbage. Her leaves can be easily disassembled and boil them a bit and wrap them start from a wide sheet to the side to roll to a hard edge. It turns out tasty too. Try it.

I liked the Beijing one too

Cabbage can be in a micra and under a special micra lid. And from Peking, stuffed cabbage is very cool. Conveniently, she needs an older current.

I cooked dolma today. How delicious it is. Now I'm waiting for a slow one, I'll cook in it

I cooked dolma today. How delicious it is. Now I'm waiting for a slow one, I'll cook in it

I would be brilliant the first thing that I cooked a dumlyama - I put layers of meat, onions, more vegetables, the lid did not close sat on her and went to bed, at 4 nights of sleep in one eye there is a direct smell of a good collective farm canteen on the eve of the OBKHSS check - vegetables and meat are the best that she cooks

and porridge
thought well.

still thought

and baked milk (fermented baked milk)

I just thought I thought
and meat broth category 3

I just thought I thought
and meat broth category 3

Ir, how is this "third category"?

[IRR]

IRR, think again! I'm taking notes!

Jellied meat, compote, cook jam

[IRR]

IRR, dolma and dumlyama - two big differences

Thank you! I wrote it down! This is me preparing for a meaningful purchase, I have to voice my wishlist at home.

[IRR]

IRR, dolma and dumlyama - two big differences

and where did I write that this is the same thing?
I just listed the meat and vegetable dishes

they have a common name on D

The saliva has gone. And how does he make jam?

Ir, how is this "third category"?

well, it's "better to buy meat in the store, there are more bones there"

well, it's "better to buy meat in the store, there are more bones there"

Got it! I have such a piece lying around somewhere, I must try.

[BASMA]

To be precise - then +1 more dish in the recipe notebook - BASMA

"Every time I talk about Basma, the questions inevitably arise," Is this a dummy? "
What is the difference between a dumlyama and a basma, and is it really there at all? Or is it one dish with different names?

The Uzbek verb "dumlyash", from which the name of the dish comes, means "to steam", "to give a steam".
And if you run your eyes through all the recipes, then each of them begins something like this: "In hot fat, stew onions with meat" or "heat up the fat, reduce the heat, put onions" and ends with the words: "cover tightly with a lid so that steam does not come out and cook (simmer) over low heat for 1.5-2 hours. "
That is, the cooking scheme is about the same as that of pilaf: first, something is fried, then, bypassing cooking, it is steamed in a tightly closed cauldron over low heat.

And if you look at basma, then we find that everything is immediately put into a cold cauldron, tightly closed and put on low heat - that is, the dish is steamed from beginning to end, without any frying. "

Stalik Khankashiev

oh then i cook BASMA

The saliva has gone. And how does he make jam?

Slow cooker recipes include jams.

[IRR]

IRR, think again! I'm taking notes!

Outline the stuffed pepper ... And the shank in the beer ...