Slow cooker recipe book (discussions, tips, problems)

is it a Gold Yaramark company?
I, fool, threw it out ....... I'll go buy tomorrow ...

Oh, how did it happen?

I have 2 types of Fair:
Gold Fair - Oat whole grain, 800 grams per pack

But Bogatyrskaya is like this - in bags:

I threw it out because I decided that the cereal is bad, it does not boil. cooked it in a cartoon, but nothing good came out of it ...
Today I bought it by the Terra company. I will cook, gain goodness.

I have such a model.
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cooked meat and vegetables in it. I put it at 12-30 on "2".
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Turned off at 19-00.
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I have such a model.

cooked meat and vegetables in it. I put it at 12-30 on "2".

Turned off at 19-00.

Lena, very appetizing, and most importantly, unblemished: he chopped it in pieces, threw it into a saucepan and left
And my slow one is bored - waking up. Now I do not cook anything that requires some kind of storage, there is no place to store it yet. Therefore, I cook at one time and now AF is best suited for this.

Handsomely. That was tasty? I have the same saucepan. Today I put chicken in the brine. I will cook tomorrow

Lena, very appetizing, and most importantly, unblemished: he chopped it in pieces, threw it into a saucepan and left

For me this is very important

Handsomely. That was tasty? I have the same saucepan. Today I put chicken in the brine. I will cook tomorrow

Yes. I don’t know, I didn’t eat. But the darling silently touched both cheeks and purred. Means delicious.

so, this morning was ready beans (in my case beans) in the Balkan and finally oatmeal! both exceeded my expectations. Beans are just a bomb, maybe I won't, it's impossible to eat them, it's so tasty, I can't stop eating ... it's good that I immediately poured myself a little ...
and oatmeal, mmm ... that's what I wanted all the time but couldn't cook. in one word, the real razmaznya !!!!! so now in the morning I will always have such a breakfast!

I cook for 1mst and eat 3-4 days in the morning, if my husband helps, then 3 days are enough. Vkusnaaaaa

Sveta, tell me, you are a specialist in porridge. I decided to put millet porridge for men in the morning in a ratio of 1: 6. I have never cooked it in my life. The timer is set at 6 o'clock. And now I think not a lot? It seems like I set the auto mode, but I don't trust him. If it boils for 6 hours, how much do you think it will boil? They don't like thick ones ... Maybe it's better to put it for 4 hours?

I won't make friends with millet in any way, I want to reconcile the time and regimes in front of her in the daytime. And then I have it on top fried already. And 6 hours is a lot of millet. A couple of hours on high and then put it on heating better. Let it steamed better.
Shl. But I don't really like pure millet, but millet and rice with pumpkin. The recipe is here on the forum, just not thick.

I won't make friends with millet in any way, I want to reconcile the time and regimes in front of her in the daytime. And then I have it on top fried already. And 6 hours a lot of millet. A couple of hours on high and then put it on heating better. Let it steamed better.
Shl. But I don't really like pure millet, but millet and rice with pumpkin. The recipe is here on the forum, just not thick.

So I would have to sleep already, 2 a.m., after all, I'll put it at 4 on the car ...

[Sveta]

Sveta, forgive me blonde, please tell me
What kind of oatmeal are you cooking? Grains or flakes?
In pots? And what proportions?

I will answer instead of Sveta - whole grain cereals, she already told me :-)

What kind of oatmeal are you cooking? Grains or flakes?
In pots? And what proportions?

I report the porridge turned out to be half-smeared, but the grain is not completely collapsed, it is felt, but not hard, namely boiled. Cooked for 1.5 hours on high, 6 hours on low and 2 hours of heating. But MVA turned off at 2 am, so she also rebuked all night in a pot. Although I tried in the evening (well, I told you, I try) - you could already eat, but it was time for yogurt. So I tried it, or rather just ate it.

Aha! I understood everything, but the proportion is 1 to 6?

No, I boil 1/4, and half of the 4x water.

My millet was a success. I made 1 mst of millet for 3 water-3 milk and for 4 hours a car. In the morning, the consistency was just right, it boiled well, and you wouldn't immediately understand that there was no millet or grain at all, just smudge-smudge. Mine liked it, I didn't eat, and I can't even bring myself to put a spoon in my mouth. My husband said that the taste is very different from the pressure cooker for the better.

Yesterday I made zucchini-eggplant caviar based on caviar in Moscow Andreevna .
Caviar recipe

Although I'll tell you here how I made this caviar yesterday. My aunt gave me zucchini, the harvest, so to speak. But before that, she told me that while they were vacationing in Turkey, those zucchini were prepared for the first harvest by my pregnant sister and she told us that she had come across bitter zucchini a couple of times. When my aunt arrived and while cooking she did not come across a single bitter zucchini, then we decided that what would not be imagined by pebbles. This is the prehistory.
And the story goes on. Last year I made caviar according to Andreevna's recipe, and right now, with two slows, I decided to make it slow. And since there were 4 eggplants in the refrigerator, what good is it to disappear. And to make it tastier - I decided not just to stew all this good, but also to fry it. And now, after frying everything and putting it in a slow linger, I put it on the high in MdV and went for a walk, so to speak. Arriving a couple of hours later, I got in the way and decided to try. At this point I realized that it was NECESSARY TO BELIEVE, my full slow, almost ready-made caviar is all bitter. Hello trash can. But I want caviar. I repeated everything, trying each pub on lice bitterness.

I want to put stuffed peppers for the night. Advise on which mode to bet. Go straight to low or first to high. High 90-100 deg. Low 80-90 and medium 60-70 (this is probably heating). And add sour cream to the sauce immediately or at the end

I made stuffed peppers and zucchini here. So just poured water and salt. And in this she tormented from evening to morning. First, go high for 1-1.5 hours, then low until morning. And in this broth I liked it more than immediately with the sauce. I pressed it on top with a saucer so as not to float.

Yesterday I made zucchini-eggplant caviar at Moscow International House. I looked at the recipes, it seems like there is no such recipe for a slow one, so I appeal to the common mind - to write separately, or to tell here?

Sveta, please put it in a separate recipe so that you can pick it up in your bookmarks.

Girls, tell us what you cook in your slow-moving ones? And then my Chinese monster has been idle for a week, I don't know what to cook ...

Girls, tell us what you cook in your slow-moving ones? And then my Chinese monster has been idle for a week, I don't know what to cook ...

So I have a similar situation

And I constantly cook oatmeal porridge, broths for soup. So far nothing else, that there is a lot of food - there is not enough time. And, I remembered - stewed zucchini and stuffed peppers, made zucchini-eggplant caviar.

Svetlana, how do you cook the broth, can you give it more details?

I throw the meat, fill it with water and go to high until it boils, or if I put a very hotz to sleep in the evening, then for 1 hour on high and then low and until morning. It turns out somewhere 2.5-3 liters of broth, then I use it all week for various soups - borscht.

I didn't like cooking the broth. Well, a lot of scale and muddy

On my walls, all the scale and broth is transparent, there are a few single flakes. Gently pour over and the dog has a holiday - the layer on the walls is not that frail. And if the broth is cloudy and there is a lot of scale, then that broth is undercooked. But I want to say right away that boiled meat in trash is preferable to us than undercooked meat.

Cooked all night. The meat is very boiled

I have a small slow-moving slow-moving device, 135 watts per low (3.3 liters volume of the slow-moving device). Maybe the boil is more intense? Although reading the topic - all MVDs have different temper, if something does not work out for me, then I postpone this cooking for a day in order to see the process and correct it.

And if the broth is cloudy and there is a lot of scale, then that broth is undercooked.

It also depends on the quality of the meat. The best meat for broths is beef ribs and brisket on cartilage, edge, transparent broth is guaranteed in 4-5 hours, and the meat is completely ready, but not in the trash.

I have just such a thing, especially now I buy pork too.

I also have a broth with flakes, I didn't like it.
But everything else is super.

In general, I walked around the bush, I did not know what to dump. As a result, I threw in coarsely chopped eggplant, onions, carrots, zucchini and a lot of potatoes last night, poured some water over it and went to bed. I was worried. that the potatoes will be glass, as discussed here, but no, everything is fine, the potatoes are fluffy, well-cooked, and in general, the vegetables turned out to be just lick your fingers And I was still thinking where to cook: in a pressure cooker or MDV, now the choice is obvious for me

and yesterday I took out a piece of meat, shredded onions, carrots, put in meat, seasonings, sprinkled with balsamic vinegar, smeared with tomato. a little salt and left until morning. In the morning I got up-Oops! gravy! ready. It remains to make a side dish

In general, I walked around the bush, I did not know what to dump. As a result, I threw in coarsely chopped eggplant, onions, carrots, zucchini and a lot of potatoes last night, poured some water over it and went to bed.

and did not fry anything? and what mode did you use? and I'll cook it this morning!

and did not fry anything? and what mode did you use? and I'll cook it this morning!

She fried the potatoes until half cooked, she was reinsured, but most likely without that she would have turned out crumbly and tasty. I cooked by car for 6 hours.

And now I'm cooking whitefish in a slow cooker based on "Polesian carp from Arka's grandmother." Soon I will switch to slow mode. Smell .... (following the Staff's tracks)

And I have beef with broth, this treadmill has been languishing for 18 hours. Still a bit harsh. Let it languish until night. Anyway, only cook the soup tomorrow.

[Asov 18 languishes]

And I have beef with broth, so running for hoursAsov 18 languishes... Still a bit harsh.

And, maybe, she was tavos, with what a buffalo she sinned (or a buffalo for the extreme)

Looks like tavos.

can it be a turtle? they talk long

girls, and what can I cook stuffed peppers in? in cartoon or slow? how to taste, there are differences?

Slow down tastes better.

and how much time to cook? I'll be with raw rice.

Add some water to the minced meat with raw rice - once the rice creaked on my teeth. By time - I usually put it on all night and until lunchtime I have to languish.

and how much time to cook? I'll be with raw rice.

I always cook with raw rice .. I put it at 8 in the morning, turn it off at 3-4 days, well, 6 hours, rice is always ready

Thank you, all the same I put it in the cartoon, so that it would be faster, I had to put it all the same for the night ... in the trail. time. I remember the stuffed cabbage rolls - it turned out so tender in the slow that I never ate them ..

Thank you, all the same I put it in the cartoon, so that it would be faster, I had to put it all the same for the night ... in the trail. time. I remember the stuffed cabbage rolls - it turned out so tender in the slow that I never ate them ..

Tan, so according to the same scheme I do that stuffed cabbage, that meatballs, that peppers

[Girls]

Girls, and I cooked an apple something.

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The color is exactly the same as in the photo. The aroma is like strawberry jam, for some reason