Slow cooker recipe book (discussions, tips, problems)

Aha, I want autumn !! But your real one))

Girls, help out! And then I have problems and a conflict about the money thrown away at DVA
In general, neither I myself nor my family members like anything from MVD. The day before yesterday I set the lamb to cook, so in the end everything was delicious in it, except for the meat itself, which even after two days on Low is already impossible. I sinned for meat, my husband freaks out,: sk-izm: me too, I wanted to throw this ram away, but decided to give him one last chance in SV. And what do you think, this bastard (ram) has become soft!
So my husband says to me, what type of food do I transfer food, money and space for this pot (DV), if as a result there is nothing in the house, and why did I not immediately start cooking in SV ?!
In general, I will silently and with pleasure eat this mutton myself, so that my husband does not even know that after SV it would be very tasty, since he will eat me with giblets

But now I have a dilemma whether to cook stuffed peppers in SV, or still in MVD, but how is it better then? On what setting, for how long, in the gravy, or not necessary?
In general, either not to risk, or to fully rehabilitate yourself, save!

Liz, if you are going to drive her out of the house, well, a saucepan, let me know first, I'll shelter her))

I would throw peppers with a roast of carrots, tomatoes and onions) and maybe pour a glass of water)
And put it on high for 2-3 hours, and then on low and left it to prepare)

[Veechka]

Veechka, can I give you a little advice? While you are mastering DVA, cook in it only for yourself, in order to avoid a conflict with your husband. That is, cook these same peppers part in a slow dish, and part in CB.
So far, my friendship with the slow cooker is not working out either. It's somehow easier and more accustomed to cook in a slow cooker. But I still want to make friends with her - I like her

So far, my friendship with the slow one does not work out either

Me too

I drown it into big milk, for which I actually keep it
And the little one is completely idle, and I'm even afraid to propose to the kid, all of a sudden it doesn't work out either and scolds me

Girls, help out! And then I have problems and a conflict about the money thrown away at DVA
In general, neither I myself nor my family members like anything from MVD. The day before yesterday I set the lamb to cook, so in the end everything was delicious in it, except for the meat itself, which even after two days on Low is already impossible. I sinned for meat, my husband freaks out,: sk-izm: me too, I wanted to throw this ram away, but decided to give him one last chance in SV. And what do you think, this bastard (ram) has become soft!
So my husband says to me, what type of food do I transfer food, money and space for this pot (DV), if as a result there is nothing in the house, and why did I not immediately start cooking in SV ?!
In general, I will silently and with pleasure eat this mutton myself, so that my husband does not even know that after SV it would be very tasty, since he will eat me with giblets

But now I have a dilemma whether to cook stuffed peppers in SV, or still in MVD, but how is it better then? On what setting, for how long, in the gravy, or not necessary?
In general, either not to risk, or to fully rehabilitate yourself, save!

And the meat is better at High for 4 hours, then it will be visible, you can also add - the meat turns out - even if you eat water with your lips and you don't need water at all or smear it, let it stand a little and then on High ... try it, it should come put the night so that the slow languor does not infuriate)))

I put the lamb with a temperature probe on Low to cook, I wonder when it will be ready.
In fact, I wanted to cook right away with chickpeas, but I never found it, although there was definitely somewhere (((
Well, it will be with rice)))

Rice, by the way, does not work very well in slow motion

And I have more and more develops. Yesterday I made stuffed peppers. 2 hours high and about 4 hours low. It could have been less, because after 2 hours it was already ready. I decided to just sweat some more. I cooked cabbage soup from sauerkraut. Delicious. The meat always turns out to be very soft and the lamb too. Husband has dental problems, says cook in this saucepan

So I can't cook for myself in a six-liter pot! we and all of us have a lot of it, but here for one me
And no one has any idea how to make these peppers better?
Here in SV I understand everything about temperatures, and about time, and whether to add liquid or not. And here there is still an absolute misunderstanding of what will happen if you do this or that. Rather, how to do it to get the desired dish at the exit!
Well, and the main problem, of course, is the complete inability to daily cooking when you get used to the fact that any dinner can be cooked in 30-40 minutes, then it's hard to imagine that something the same should be cooked for 8-12 hours! Well, it doesn't fit in my head yet, that is, I knew it, but in fact I'm not ready for this yet
So what. As a result, do with these peppers ???

Rice, by the way, does not work very well in slow motion

No, for rice I have a Korean cuckoo))) rice is always separately with us, I even serve it separately, since my husband is used to this in China and does not like it together. Well, I made a fruit pilaf from basmati for this mutton (Mashulya bow to you for him again), by the way it turned out very tasty, and my husband just asked for rice. So I had to cook for him the usual round rice separately without anything, since the cuckoo gives it out in 15 minutes)))

So I can't cook for myself in a six-liter pot! we and all of us have a lot of it, but here for one me

It is not necessary to cook a whole castra
I have tried slow cooking a couple of times. Nikada will no longer. The husband was waiting for this rice for an hour And still it was bullshit

And now I only slowly cook minced meat. peppers and cabbage rolls - nothing tastes better IMHO. I cook the rice almost until cooked, stuff it, fold it, fill it with ready-made frying and for 4 hours on High (well, I don’t bother with switching High then to Low). If you need it faster, in 3 hours so that it is ready, put a foil under the lid (the girls have written about it more than once). And that's all.

But the borscht is in a slow, mind you eat it, you will eat chicken soup, you will lick your fingers, a compote of dried fruits without sugar, I have never cooked jam Porridge, we will not eat such volumes.

Today I cooked rice with pumpkin and meatballs for my junior in MV. Due to the absence of the baby, I used a portioned ceramic pot.




She poured water into the ceramic saucepan itself. I cooked for 3 hours on HIGH and 3 hours on LOW. The rice is delicious.

Hurray, I have my first victory !!!!
The peppers turned out great, I really salted them (or rather, for my taste, I generally eat everything unsalted), and a lot of broth was formed as a result, but I think everyone will like it.
Phew, it let me go at least a little. I cooked part of it at MVD, and part of it at Redmond 02 in children's mode, but I haven't tried it yet.

[Veechka]

HURRAH!!! Veechka, I congratulate you!!!

Hurray, I have my first victory !!!!
The peppers turned out great, I really salted them (or rather, for my taste, I generally eat everything unsalted), and a lot of broth was formed as a result, but I think everyone will like it.
Phew, it let me go at least a little. I cooked part of it at MVD, and part of it at Redmond 02 in children's mode, but I haven't tried it yet.

Precisely URAaaaaaa !!! We will defeat the amerikosov !!!!

Hurray, I have my first victory !!!!
The peppers turned out great

Lisa, keep it up! Tikhovarochka she is like that - she does not give up right away, she requires a certain period of courtship and confidence. Swap some more. I also really need a baby for 3.5 liters.

Yes, I now realized that for frequent use, a completely different size is needed, this one is only for holidays with guests, and you cannot cook porridge or beans for 6 liters.

Mine only demand Kuban borscht from a slow cooker, classic lazy cabbage rolls, stuffed peppers. The husband is simply sick of the Kuban borschik, barley with meat, especially with ribs. For these dishes, the volume is 6 liters. Pearl barley, though a bit too much, but tasty, does not stale. Our family is 6 people.

Veechka, congratulations on your victory, well done. And with brains, this is for sure, until it settles in them, I have a pressure cooker and a slow cooker, this is such a throw. Good luck, read the girls' recipes, maybe that will look good.

Kuban borscht ... and where to read, I also want that. and how does it differ from ordinary borscht?
and I adore stuffed cabbage rolls in slow motion - they cannot be compared with anything)))))

This morning I had a duck with apples and potatoes. The whole day she steamed there, steamed, in the end in the evening I pulled it out with the pot and put it in the oven for 10 minutes. The duck on top is nicely fried, but tastes good. I didn't like the whole story at all.
It came as a complete surprise to me! I love duck, I cook it in the oven, in the SV, and even in a ladle. But in MVV it's just some kind of garbage, and potatoes are generally disgusting (beeeeee)
In general, I'm upset. By the way, yesterday's peppers, which turned out so well as a result of cooking in a day, were not a bit tastier than those that I made yesterday for comparison in a small 02 on a children's mode.
Something I do not find miracles in the pot yet (((
I was very upset. If you can still eat the duck, then the potatoes are definitely to be discarded.

I do that with a turkey leg, very tasty. And our soap potatoes taste like potatoes.
I smear my leg, potatoes and onions down, for high, then I can for low, but I can and all for high. Water ml 50 down to start.

This morning I had a duck with apples and potatoes. The whole day she steamed there, steamed, in the end in the evening I pulled it out with the pot and put it in the oven for 10 minutes. The duck on top is nicely fried, but tastes good. I didn't like the whole story at all.
It came as a complete surprise to me! I love duck, I cook it in the oven, in the SV, and even in a ladle. But in MVV it's just some kind of garbage, and potatoes are generally disgusting (beeeeee)
In general, I'm upset. By the way, yesterday's peppers, which turned out so well as a result of cooking in a day, were not a bit tastier than those that I made yesterday for comparison in a small 02 on a children's mode.
Something I do not find miracles in the pot yet (((
I was very upset. If you can still eat the duck, then the potatoes are definitely to be discarded.

Can be more detailed than the duck did not like. I'm going to cook

Liz, well, right now, run to the store for a duck and try to cook it slowly)
True, I only saw chicken legs))

Can be more detailed than the duck did not like. I'm going to cook

Perhaps my mistake was that I put everything together with the potatoes, while I did not grease the potatoes with oil, since too much fat is always melted from the duck. And now only half a liter of fat came out, although there is still too much of it on the duck itself. In general, the main dissatisfaction with what - everything was being prepared for almost 8 hours, of which a total of 4 hours for High, about 4 for Low. There was no smell in the process, I generally noticed that there were no smells in my house during the cooking process at MVD. I was very worried that in such an amount of time everything would fall apart, but no, by and large I would still hold her.
In the oven, all the fat is melted and nothing superfluous remains, while the potatoes are all soaked in fat and baked, but here everything is steamed for so long, there is a lot of fat in the duck itself, and the potatoes are generally rubbish.

I do not know...Now I have set up another experiment in the night - beef in Burgundy, I hope it will be tasty, or rather, if this is not intelligible, I will give this invaluable device to Masha!

Thanks for the detailed answer. I already bought a duck, especially a small one, for trial. I will do with apples and prunes

Perhaps my mistake was that I put everything together with the potatoes, while I did not grease the potatoes with oil, since too much fat is always melted from the duck. And now only half a liter of fat came out, although there is still too much of it on the duck itself. In general, the main dissatisfaction with what - everything was being prepared for almost 8 hours, of which a total of 4 hours for High, about 4 for Low. There was no smell in the process, I generally noticed that there were no smells in my house during the cooking process at MVD. I was very worried that in such an amount of time everything would fall apart, but no, by and large I would still hold her.
In the oven, all the fat is melted and nothing superfluous remains, while the potatoes are all soaked in fat and baked, but here everything is steamed for so long, there is a lot of fat in the duck itself, and the potatoes are generally rubbish.

I don’t know ... Now I have set up another experiment in the night - beef in Burgundy, I hope it will be tasty, or rather, if this is not intelligible, I will give this invaluable device to Masha!

Liz, in general, a lot depends on the potatoes themselves. Now all the potatoes are nothing like that.
And that's why the duck didn't come out very well, that's the question.
Maybe it's the large size of the slowest? In short, I do not understand anything.
But Admin-Tatiana is also not happy with the slowness.

[Vei]

Veimaybe it is worth trying the hit of the season
Roasted chicken on the wire rack, replacing it with a duck, and then it will not float in its own fat, but, as it were, will give it (under the weight of weight and circular heating) to flow down and get a more baked-diet version

Yesterday I baked bread and, I think, let me try it slowly. I sent it to the pot for proofing. As I got up, I turned on the intensive heating mode. After 10 minutes, he shut down himself with an overheating error. I left it with the lid closed. And an hour later I decided to heat it up for reinsurance. And in vain - the bread burnt at the bottom in the middle. There are no photos - I broke it when I took it out (it stuck to the pot at the place of burning) and immediately ate it (it was baked well, it turned out lush). I don't know if this will work or not in large slow cars - they have slow heating, but in babies it can probably work out.

Admin baked in the usual slow Rugs, it seems like other recipes with fruit dough turned out, but I don't think that bread will be baked either, this is still not a mini-oven

Lisa, don't give up! Your saucepan is unique - you can track the temperature, and over time you will program your recipes. With character she - try. I won't say anything about duck - I don't cook it, unfortunately. But potatoes definitely turn out differently in a slow cooker - and the result depends mainly on its variety.
Girls, I'm sorry, I'll strain you a little with my photos and share the secrets of cooking. Maybe someone will come in handy.
I'll start with the Kuban borscht

The main difference between this borscht is that raw beets are crushed on a coarse grater (in my zelmer), soaked in cold water for 10 minutes, and then also washed under running water until pink. Everything else is quite traditional. In a slow cooker, the main thing is to fry the meat beforehand. I do this either in the cartoon or in the airfryer. At the same time, excess fat is melted - otherwise the borscht turns out to be painfully rich. True, I always put a lot of meat. I sauté onions, carrots, add meat, give them a little friendship. There is also a peeled and chopped tomato (if I throw cherry tomatoes entirely), sweet peppers, here you can also tomato paste - the borscht will be brighter and closer to the traditional color, but my people like it without tomato paste - only with tomatoes. I throw everything in stages, stir it and let it stew a little at each stage. Next, I put the slow ones in the bowl.Top with potatoes, dry vegetable seasonings to taste, then cabbage, homemade adjichka. And upstairs washed beets, peppercorns, lavrushka, salt. I fill everything with water, cover it with a lid and put it on fast. When it starts to gurgle at the walls (I have it in about an hour) - I mix it, try for salt, transfer it to a slow one, and that's it, you can forget for a few hours. Households themselves will remind you that they no longer have the strength to wait for dinner. I usually set it early in the morning so that I’m ready for dinner. It was necessary for the night - then immediately on the slow one. Basil's recipe, for which I bow to him from my whole family.

Classic stuffed cabbage rolls, lazy stuffed peppers ... We love all this in slow motion




I always cook with raw rice - with boiled rice it turns out to be painfully tender - mine like it a little harder. There should be enough fill - so that only the tops stick out. Considering that my quiet little girl is very active, I put the cutlets so that they do not touch the walls - otherwise they will fry. And I slightly moisten the bottom under the cutlets with water. I cook on a fast one - you need to look after and turn it over once or twice, and on a slow one - here it is important that there is enough pouring, then you can forget, leaving it unattended.

Peppers stuffed with pearl barley with chanterelles is a simple and delicious dish. I soak the pearl barley for several hours. Saute onions, carrots, frozen chanterelles, a little sour cream there, fry a little. There is also barley, seasonings, salt. Mix everything. And to fill the prepared paprika, given that the cereal will swell, we leave a place. Again, I spread the stuffed peppers on the moistened bottom. Pour first into each pepper to the top, cover it with a tail-cap on top, and pour the rest into the spaces around the peppers. The mode is slow - I am guided by the readiness of the barley - it is ready in my saucepan in 4-5 hours. Sometimes I had to add some water. But always delicious. The combination of paprika and pearl barley is a thing, but with fried chanterelles ...

Sorry that a lot. But, I still have ...

Here's the first thing that I cooked in a slow cooker I cooked something that looked like soup, I accidentally saw a recipe in the net, though I did everything in my own way.Vkusooo Maybe someone was cooking, I just glimpsed the recipes here, I didn't seem to see
Cut the chicken breast into pieces (700g) and put it on the bottom of a greased saucepan, chopped onion on top, finely chopped celery sprig, slice of butter. and grated carrots, a clove of garlic, turned on high and left for 1 hour. Then I added potatoes in cubes (4pcs) and 2 tablespoons of hot water and left for another hour, then boiled a liter of milk and poured it into a bowl, added 200g of cheese, 2 tablespoons of flour diluted with water, salt and left for another three hours.

Yesterday just minced chicken cutlets + celery + onion + garlic + ginger + semolina spoon. It turned out seven round rolls, put it in a greased bowl and turned on the MV at high for 4 hours, after 1 hour I poured it with sauce (a cup of hot water, a spoonful of light mayonnaise, a spoonful of ketchup and a spoonful of flour, whipped with a blender) At the end of the program, everything turned red so beautifully, but tastefully like, tender so ...

Irish, what are you teasing? You would have laid out these recipes separately, very appetizing in appearance, otherwise they will be lost. This is for you

Liza, will you give back the saucepan? After such goodies. Irina, Super!

Tomochka, today he cooked a pot for me there all night, now I'm going to take a sample. In theory, this is the very MDVshnoe dish - beef in Burgundy, it should turn out to be something extraordinary!
In general, bon appetit to me)))

Yesterday just minced chicken cutlets + celery + onion + garlic + ginger + semolina spoon. It turned out seven round rolls, put it in a greased bowl and turned on the MV at high for 4 hours, after 1 hour I poured it with sauce (a cup of hot water, a spoonful of light mayonnaise, a spoonful of ketchup and a spoonful of flour, whipped with a blender) At the end of the program, everything turned red so beautifully, but tastefully like, tender so ...

Wai, wai, wai, what cutlets, I just have no words, the soup is also good.

[vernisag-Irina!]

vernisag-Irina!
Thanks for the interesting recipes.
I transferred them to my notebook so that they would not get lost.

Thank you girls! To your health!
Lizonka will give the saucepan, maybe it will still work out and love with her is still ahead of you.

Lizonka will give the saucepan, maybe it will still work out and love with her is still ahead of you.

especially since she is with such smart brains and advanced taka

They apparently have the stage of the war of the intellects Lizok is also sooo smart, I think she will defeat the casserole ...

They apparently have the stage of the war of the intellects Lizok is also sooo smart, I think she will defeat the casserole ...

Oh, well, after such a characteristic, there will be nowhere to go
Although I will have to learn to cook again, because the beef did not delight me either, it was not bad, of course, but not "ah" ...
I think that even in comparison with yours, Irish, Kenwood is too slow, and everything is unusual for me. Here history does not roll everything to throw and forget.

And in different slow chelis different temperatures? And in the cache what is the temperature in the modes, does anyone know?

Irin, you have a bowl of a different shape, high. And Lisa's is short and wide, so her slow one heats up longer.
And yours is faster, because the area is smaller))

Nooo Marus, I disagree with you, let the bowl be big, but under the bowl the heating element should also be located over the entire bottom area and the walls of the bowl ...

No, I think the reason is volume and power.

[under the bowl and the heating element must also be located over the entire bottom area and walls of the bowl ...]

Nooo Marus, I do not agree with you, let the bowl be big, but under the bowl and the heating element must also be located over the entire bottom area and walls of the bowl ...

In slows, the heating element is not under the bottom. I already opened it and showed the photo. There, a heating plate surrounds an aluminum inner pan. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4286.0
that's the whole thermoelement ...

No, I think the reason is in volume and power.

Exactly. Kenwood's bowl is tall and narrow, like my baby's, and it heats up quickly and the effect is different.
And the 6 liter bowl is large in area and needs more time to heat up.
Maybe that's why it doesn't work out, what you expect.
You need to cook Liz in a 3.5 liter, well, when you take her) to understand the difference.
Well, that's how I think)

In slows, the heating element is not under the bottom. I already opened it and showed the photo. There, a heating plate surrounds an aluminum inner pan. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4286.0

Thank you! Now it is clear why everything is reddened along the walls of the bowl, and at the bottom there were absolutely white cutlets ...