Slow cooker recipe book (discussions, tips, problems)

And my beans all flew away yesterday, well, almost)) my husband ate two bowls of beans and thought to ask for a third, but he felt ashamed, I thought I would call him a glutton))) I also took my soul away, ate with pleasure)) well, my mother joined in and so there are almost no beans left)) Well, it's good, otherwise I don't like being in the refrigerator for three days and then throwing it away.

And I can't solve this problem in any way - to cook at one meal, then I finish it for three days, and then a week.

Right now I'm doing a middle between Mashin's Balkan and Tanya Chaki's Czech mix of beans. The recipes are a bit similar, but closer to Masha, current beans of 4 types. And there is no tomato from the tetrapak, put the nature. I fried it in a cartoon and put all this delicious with sausages into the beans. But already at this stage, yummy, and in fact a few more hours before the readiness is complete. The husband walks and sniffs. But again the volume is obtained, there will be almost 2.5 liters at the exit. But we can eat, if not at once, then at least two.

and I don’t know which one is closer, but in terms of density I’m closer to the Czech version ... not like the first dish, but rather like the second

I have an average between the first and the second, but I need to eat with a spoon. Right now, we dined - and left to languish in slow motion until dinner. Maybe today beans will agree. It turned out tasty, tastier than canned beans.

In general, in Serbia or Bosnia, well, in the former Yugoslavia, this is both the first and the second, because it turns out very satisfying. Fresh cabbage salad and bread and mustache is also served))

My bread is not yet ready, it will be for dinner, and I have a salad of vegetables (without cabbage). But it turned out delicious husband ate two plates right now.

Well, I told you)) salad is possible and any fresh)) I make from what is)

BREAK! I returned, it appears, I am all so tanned from the seas with a thought about what to cook at home, because a savage vacation in a camping on the sea is first of all thinking about what to eat, and as a result you eat and drink there almost constantly. and at home hungry mouths demand to put in beaks I must say that my mother never cooked beans in my family, and at the time of my acquaintance with my husband I was little acquainted with her in the kitchen, so her bag was kept in the table in case I could throw a pinch into the borscht. And he turned out to be a bean maniac, I have it ready in huge quantities and in different forms. With the advent of the pressure cooker, I learned how to cook bean soup with smoked meats (analogous to pea soup, only with beans), and this is where my imagination runs dry. In general, thanks for the recipe, yesterday on the way home I just bought a bag of red in hyper at the most opportune time. Now I have soaked the beans, tonight the Ministry of Internal Affairs will work, otherwise it’s been sucking something for the second week

Yesterday evening I put corn porridge and, as always, was mistaken in the proportions, the porridge turned out to be thick, it was already worth a stake. But if you dilute it with milk, it is delicious, the corn is boiled as it should. But on the pot there was such a mark from her. And then I found a good scraper to clean the bowl without straining. And this is again a spoon from the multi, in the cartoon she is a pest, but here she has to clean the very thing, and she does not scuffle the glaze and without straining she slightly soaks it off.

Shl. And the beans were all eaten yesterday.

Shl. And the beans were all eaten yesterday.

and I have

I looked-looked-did not find how to cook jam, how long, maybe someone knows or will send me there? I want to try ... And I also wanted to ask us at one time the girls, somehow they put gelatin under the lid, then it became like a good jelly, no one heard about this, did they?

Gelatin? Maybe pectin? he is Zhelfix.

Gelatin? Maybe pectin? he is Zhelfix.

yes they said that gelatin, then I definitely did not hear anything about pectin, and what will not be stored or what?

It's just the first time I've ever heard of gelatin in jam. I do it with pectin.
We urgently need to find a recipe, maybe I need it, but I don’t know.

yes they said that gelatin, then I definitely did not hear anything about pectin, and what will not be stored or what?

Better still, pectin.
I buy Quittin for jam - it is just on pectin, bags are sold in our large markets.

Last night, 4 small carps suddenly came to me. Having searched the forum for fish recipes - I stopped at Polissya carp from Arkina's grandmother... I cooked from 6 pm - 4 hours on high, 4 on low and till morning in a pot. In the morning I pulled it out - the fish keep their shape, but in the AG there was no longer time to brown them. Since it is said that it tastes better when cold, I sent it to the refrigerator to cool.
The taste of the fish is wonderful, the bones are practically not felt.

Shl. I have never cooked fish so easily and naturally. Nah, not so ... I still don't like to cook at all and practically don't cook, but now I will cook sometimes.

Stafa, as always, you are ahead of the rest of the world ... you did it in foil and on dry MDV

Better still, pectin.
I buy Quittin for jam - it's just on pectin, bags are sold in our large markets.

IF TO WHOM IS INTERESTED, THEN KIND OF CASE HAPPENS THIS:
I BREWED JAM, AND THEN A TEA SPOON OF GELATIN UNDER THE LID (AS I REMEMBER) ... ON 0.5 AND 0.7 JARS

Better still pectin.
I buy Quittin for jam - it is just on pectin, bags are sold in our large markets.

And what is it like with pectin?

And what is it like with pectin?

Tasty
I made red-red jelly in a cold way - it stands in a spoon, it moves a little! Can be smudged, that is, not hard jelly.

you did it in foil and on dry MDV

Dry without foil.

Tasty
I made red-red jelly in a cold way - it stands in a spoon, it moves a little! Can be smudged, that is, not hard jelly.

I will look for pekti in our super-hyper

Dry without foil.

was there a crust? or not? Can you like to try on a lattice?

If only to make a crust in the AG, but we have a fish trampled on without it.

Right now I'm making blackcurrant jam in a large bowl by these proportions - I'll see what happens. Although for one thing that does not need to be interfered with - MVD is a big thank you.

Right now I'm making blackcurrant jam in a large bowl by these proportions - I'll see what happens. Although for one thing that does not need to be interfered with - MVD is a big thank you.

and I just put the apricot. my dad always cooked 1: 1, I have never eaten such a wonderful jam like his ... the kingdom of heaven ...
at our house, dad was engaged in twists, oddly enough, he cooked and mom rolled it ... ... He loved to prepare everything and generally loved to cook ... EEEeeeehhhh ...

Everyone says jam, jam ... But how can you cook it all the same?

Everyone says jam, jam ... But how can you cook it?

How .. how .. fell asleep and turned on the hi, how it started to boil - switched to low, sometimes I dive in there with a plastic spoon - it's interesting, after all. Already cooked, but the current banks will be in the morning.

[Jam (jam) from apricots in a slow cooker]

Everyone says jam, jam ... But how can you cook it all the same?

Jam (jam) from apricots in a slow cooker

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173739.0

Thank you girls. I am, of course, interested in the cooking time. About now I understand. Of course, only experience will help me

and I put 2 kg of berries on 2 kg of sugar, boiled on Low, boiled for about 20 minutes and I turned it off, left it, the berry is not ready, tomorrow morning I will turn it on again, and in the evening I will boil it on Haya and roll it up, it seems to me the recipe will be close to daddy's. Water did not pour at all

It's so good that I have different sizes of MV, jam was cooked in a large 6 jars of 0.5 liters at a time. In HP, it is also convenient to cook jam, but there is little way out. And yesterday broth was cooked in the second slow-cooker, so I did not feel the shortage of casters.

It’s so good that I have different sizes of MV, jam was cooked in a large 6 cans of 0.5 liters at a time.In HP, it is also convenient to cook jam, but there is little way out. And yesterday broth was cooked in the second slow-cooker, so I did not feel the shortage of casters.

You are lucky!

I made red beans today. 8 hours on Low + 2 hours on heating.

It's so good that I have different sizes of MV,

and me. At night, one cooked porridge, the second - beans. I'll take both of them home now.

I'm upset, I have half a pot of beans in the fridge sour. I do not understand why, I immediately removed the lukewarm after ate. Yesterday we didn’t eat it, today we decided to finish it, but figs, sour food ... I go around racking my brains, I can’t understand, they didn’t seem to turn off the light, the rest of the products are in order ...

[Oksana,]

Oksana,beans are generally very moody.
I always cool to the end and then only clean.
Several times I did it with the soup, then someone taught me,
that all legumes need to be refrigerated only well cooled.
Of course, this may not be so, but so far (mmm) it hasn't sour anymore.

[Oksana,]

Oksana,beans are generally very moody.
I always cool to the end and then only clean.
Several times I did it with the soup, then someone taught me,
that all legumes need to be refrigerated only well cooled.
Of course, it may not be so, but so far (mmm) it hasn't sour anymore.

Thank you, Lenchik for the advice. Most likely the reason is this, because it was a little warm and I was afraid that it would turn sour if I left it on the table. And the fact that the capricious beans also heard somewhere ...

And I ruined the raspberries (((
She put the jam to boil, closed the lid. I put it on "auto", I completely forgot ... It turned out that it was 6 hours. It turned out a brown concentrated compote with boiled berries and almost no aroma (((.....

I'm upset, I have half a pot of beans in the fridge sour. I do not understand why, I immediately removed the lukewarm one after eating. Yesterday we didn’t eat it, today we decided to finish it, but figs, sour food ... I go around racking my brains, I can’t understand, they didn’t seem to turn off the light, the rest of the products are in order ...

I should have added the garlic. If I'm afraid that it will turn sour, I definitely squeeze the garlic in front of the refrigerator.
I have after the recipe. Cho I exhibited, there was a plate of beans and I put it in a ceramic container in the refrigerator and only today I remembered that nothing turned sour at all. Husband finished))

I should have added the garlic. If I'm afraid that it will turn sour, I definitely squeeze the garlic in front of the refrigerator.
I have after the recipe. Cho I exhibited, there was a plate of beans and I put it in a ceramic container in the refrigerator and only today I remembered that nothing turned sour at all. Husband finished))

This is the first time I've heard that. Interesting ... And what does garlic give? Here I have such a disaster in a ceramic container. already on day 3 ...

Garlic kills pathogenic bacteria that turn beans sour. The beans are sour, that's the only way. And there may also be a reason that the container was wet, it was necessary to wipe dry and the beans were there.
My beans do not sour at all, even if I leave them hot overnight in the kitchen.
I don't even remember when it turned sour for the last time))

And I ruined the raspberries (((
She put the jam to cook, closed the lid. I put it on "auto", I completely forgot ... It turned out that it was 6 hours. It turned out a brown concentrated compote with boiled berries and almost no aroma (((.....

And I am apple jam. The result is an incredibly sweet, brown goo
Cooked on high for 4 hours and 5 hours on low.

As for jam - why cook for so long? The sand melted - and into the jars. Just an hour in 1.5-2 hours, well, 3 hours is good.

As for jam - why cook for so long? The sand melted - and into the jars. Just an hour in 1.5-2 hours, well, 3 hours is good.

I say - forget it ...
It's a pity awful ...
Raspberries generally need to be cooked quite a bit ...

I say - forget it ...

Well, buy a timer socket for sclerosis, it helps me very, very much.

By the end of the fourth hour, my high is only boiling. I kept hoping that it would be thick

By the end of the fourth hour, my high is only boiling. I kept hoping that it would be thick

Wow, how long. My hi somewhere in 1.5, a maximum of 2 hours is already starting to gurgle.

[Zhuliferochka]

Tasty
I made red rhodin jelly in a cold way - it stands in a spoon, it moves a little! Can be smudged, that is, not hard jelly.

Oh, Zhuliferochka, thanks for the idea. I'll try it as soon as I get pectin And you can also on agar, right? Add it a bit ...

And I, too, did not get apricot jam. I will try to make jam again, but I will definitely not cook jam in a slow jar.

Wow, how long. My hi somewhere in 1.5, a maximum of 2 hours is already starting to gurgle.

And even when I make baked milk, I boil it and immediately in MdV, and the bubbling is all the same by the end of the 4th hour

[manna]

manna
I don't know how to work with agar, I bought it for testing a week ago, for the first time in my life, I will make a bird with it.
And so Quittin is personally checked - it works without heating on red currants!
Only the fruit mass needs to be quickly and quickly mixed in a circle and pour a thin stream from the bag - then the pectin will be evenly distributed in the jelly, I add sugar after the pectin is dissolved.

It turns out if you cook it, it will grab even steeper.