Slow cooker recipe book (discussions, tips, problems)

I apologize for the unintentional misleading: I looked at "MV" and decided that the question about the slow cooker ... I made yoghurt in it, before I bought a yoghurt maker, but I don't have a slow cooker

Lika, that is, you can safely leave for 10 hours?

and I have potatoes with meat, or rather the potatoes themselves became soft somewhere in about 7 hours ... I cut them into quarters and decided that I should always cut finely in a slow cooker .. is that so?
meat cooked faster!

My instructions just say that vegetables take longer to cook than meat. it is recommended to put meat on top of vegetables. I do meat with vegetables on high for 10 hours.

I see .. my potatoes were partially floating on top .. I tried to drown them with a spoon :-))

I do meat with vegetables on high for 10 hours.

wow! I only cook on low for so long.

Lika, that is, you can safely leave for 10 hours?

Yes, I cook jellied meat all night. By morning it is ready, then it goes into heating, I remember about it for dinner and cut it.

Well, jellied meat is understandable there the task is to boil the meat to smithereens, but how will the dishes for dinner behave?

At 3.5 L Morphy Richards, I cook meat on high, for example, with mushrooms, tomatoes, onions, for at least 10 hours, nothing is boiled, the meat becomes very soft, everything else is in pieces, does not creep.

In my taste, fermented strongly sour becomes after any heat treatment.

That's for sure. But if only sauerkraut is available, but simply salted is not, I mix it with fresh. Either half or two-thirds fresh. It turns out delicious.

And I made imamboildi from Natamailav in MP 48710. In the evening (about midnight) I threw everything into Mdv and put it on Hai. In the morning, about 8 o'clock, I transferred to Lowe. And after another 2-3 hours I turned it off. Everything worked out great. But that in four hours on Hai everything would be ready ... I doubt it ...

So I read your topic, having estimated: Do I need it? I bought a slow cooker Kenwood SR 706 in Megamax today - the one that is mechanical for 4.5 liters.
So take it into your ranks

Everything is so delicious, but there is no slow cooker. And there is a slow cooker. Is it possible to cook these recipes in the multi stew mode. I really want to cook something "a la Stalik Khashinkiev" from mutton. Tell me please!

Can. On the Stew mode, reducing the cooking time ... three to four times.

Can. On the Stew mode, reducing the cooking time ... three to four times.

Right 3-4 times? That is, 1.5 - 2 hours will be enough for a leg of lamb?

So today I have my first experience of using baked milk melt. It has been standing on Hai for 6 hours and a ruddy crust has appeared and the milk itself has become brownish, but I don't know how it should taste? I just never tried it. I don't even know how thick it should be.
In the topic "baked milk" I read that it should have a nutty caramel taste. But I don't feel something like that yet.
In general, do I have to turn it off (it will come to a standard later)? Or still torment and wait for some special taste?

[Rusya]

Rusya, if the milk itself is already beige, then it is ready. The taste of baked milk is delicate enough, you may not even feel it. Plus, I think it depends on what kind of milk was used.

Thank you, Rinochka!
Basically, I thought that the taste also depends on the properties of milk.It seems to me that I have it from the bazaar and should be digestible, but I know not by hearsay that they are flailing there too (it’s good at least there’s no smell of an unpleasant mullein). And since we live in the suburbs, my mother goes to Fastov for good milk, where it is cheaper and of better quality.
There is a boom in thinking that the first slow test has taken place.

[Rusya]

Rusya, buy half a liter of melted Yagotinsky for comparison, try it. I think you should be doing better anyway.

Right 3-4 times? That is, 1.5 - 2 hours will be enough for a leg of lamb?

I don't know how Stalik and Dunduk cook in a multicooker (), but I don't keep lamb in a multicooker for less than six hours. Lamb is never stewed. IMHO.

from such.
Meatballs: assorted minced meat (beef + pork) - about 1 kg, 2 medium finely chopped onions, about 2/3 glasses of dry rice (as it was), salt, pepper, I had to add water. She formed balls the size of a child's fist, rolled them in flour and deep-fried. I put it in a slow cooker, poured it with sour cream sauce, tomato sauce (not pasta!), Water and a little flour (literally a couple of teaspoons). The meatballs turned out exactly on the saucepan. Let's see what happens (in theory, the rice should be steamed).

let's see what happens. I still dream of cooking potatoes stuffed with meat in Moscow. But the peasants have already broken me off twice (persuaded me to buy some other dishes).

And what are your intentions of stuffed potatoes with meat. What is it like?

Can I answer while there is silence? You peel the potatoes, pick out a hollow from each hollow, put minced meat in it (usual - meat, onion, pepper), put it in a saucepan, fry on top - carrot, onion, tomato (ketchup) + water to cover. The curtain.

[rusja]

rusja, the same one. In the morning I will also put the milk on.
Only I have the impression that a small MdV, after all, heats food faster and keeps the temperature a little higher. At low, my meatballs boiled sauce under the walls.

IRR, everything is so, only we make potatoes with sour cream sauce. And for picking out, I have a special cutter since deep Soviet times, which cuts out a spiral with a diameter of 2.5-3 centimeters, probably. I myself remember how on holidays my mother fried these very potato middles for chicken, and my little ones have not yet perceived this beauty. Well, everything is still ahead.

recipes \ eng. \
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I didn't quite understand how to cook fermented baked milk from milk melted in a slow cooker?
How much, for example, do you need to put sour cream per 1 liter? I don't have any unsweetened yogurt now.
That is, let the "melon" cool down a little, to the temperature of fresh milk, put sour cream, and then what? Then put on Low or Warm do not go?

I put 300 grams of sour cream in 3 liters of milk.
I cooled the milk to steam, introduced sour cream.
And the switched off slow cooker was placed in a large sealed bag, or wrapped in a blanket for the night.
morning ryazhenka

[natamylove]

natamylove, Thank you!
In principle, this is how I imagined it, but in the topic of multicooker I read that they still heat it up after the introduction of sour cream, I thought that we also need it.
But tomorrow I will do it, I will share my impressions.
And another question, but sour cream should be well mixed with baked milk, but how then will this beautiful crust, will it settle?

Remove the crust carefully on a plate and in the refrigerator.
And when the fermented baked milk is ready, put it on top.

Natasha, thank you very much for the consultation on fermented baked milk! : flowers: It turned out to be just a miracle, especially tasty after being cooled.
Girls, in the topic about multicooker, they said that not everyone does not succeed with sourness, but here everything is "like in a book" and taste and color
There is only one nuance, and it is imperative to keep it in a blanket overnight, or you can leave it on heating for 2 hours (or try to combine warm and heating). Have not tried?

I have not tried, experiment.
you will tell.

Yesterday I cooked KAPUSNYAK for the first time and, frankly, expected more from this Miracle saucepan a la the analogy of a Russian stove.In principle, it turned out not bad, but not as richly as traditionally on a gas stove, potatoes remained especially solid (I have seen this more than once in topics about multicooker, and here too)
In general, my proportions and cooking method:
half a glass of millet, washed and steamed with boiling water
5-6 potatoes, coarsely chopped, as usual for borscht (this is probably the main mistake, its hardness)
1 carrot, cut into slices
300-400 grams of fried mushrooms (fast because sho)
and somewhere a glass of sauerkraut fried with onions for taste.
We also usually lay down the beans, but this time they forgot about it.
In general, I put all this, with sauerkraut together, in a saucepan and poured boiling water almost to the top. I bet on High.
It really boiled after 4 hours and cooked for another 1.5 hours in the same mode.
Everything was boiled, except for the potatoes, but the kapusnyak still came out not very thick, although millet usually freezes on its own after cooling, even put a spoon. And in the slow cooker it turned out to be watery, although by analogy with the stove, and I remember the taste of the dishes from it (I used to eat and sleep with my grandmother as a child), everything had to boil down and crush.
Therefore, a number of questions arose.
1. When cooking, add acid (tomato sauce, cabbage, etc.) together with all products or later, when they are almost cooked?
2. How to cut potatoes so that they are not hard?
3. How to cook millet in the first courses? After all, it usually cooks longer than other cereals, so it can first boil it longer, and then put all the other ingredients.
In general, the taste of the kapusnyak turned out to be not bad and not sour, just not as usual. Probably it is necessary to adapt in terms of the quantity of products and in terms of density.

[rusya]

rusya, potatoes remain firm in the presence of acid. Therefore, sauerkraut is usually placed near the end of cooking.

I have cooked baked milk in a slow cooker four times already. And twice managed to step on the same rake. I put it on high and left it overnight. By the morning we got melted curd in melted whey
In the low mode, the ghee turned out to be exceptional. Fermented with yoghurt leaven in one and a half liter container. The fermented baked milk turned out to be the most magnificent! And not the misfortune that we sell under this name

1. When cooking, add acid (tomato sauce, cabbage, etc.) together with all products or later, when they are almost cooked?
2. How to cut potatoes so that they are not hard?
3. How to cook millet in the first courses? After all, it usually cooks longer than other cereals, so it can first boil it longer, and then put all the other ingredients.

1.immediately
2.depends on the slicing of other products
3. Don't you confuse wheat with millet? Millet boils down instantly.

[rusya]

rusya, potatoes remain firm in the presence of acid. Therefore, sauerkraut is usually placed near the end of cooking.

I have cooked baked milk in a slow cooker four times already. And twice managed to step on the same rake. I put it on high and left it on overnight. By the morning we got melted curd in melted whey
In the low mode, the ghee turned out to be exceptional.

And I made baked milk 2 times on High and it became baked milk after 6 hours. Therefore, at night, really, probably, a bit long. As soon as I brought milk from the market at 10 o'clock in the morning, I immediately put it on at 16 o'clock on a strong mode, it turned into ghee. Ryazhenka on Saturday, too, did the first time and it turned out to be such that I have never tasted it in my life in terms of density, taste and satiety. And I fermented it with only 200 grams of sour cream, and wrapped it in a blanket, on the advice of Natasha. Did you leave it on the heating while making fermented baked milk or did you also wrap it up?
In principle, everything worked out fine in a slow cooker (compote, stewed cabbage, buckwheat porridge with mushrooms turned out very airy, but cabbage rolls with raw millet and mushrooms and cabbage rolls did not work out very well. It's a matter of taste and skill, probably

[but cabbage rolls with raw millet and mushrooms and kapusnyak were not very good.]

but cabbage rolls with raw millet and mushrooms and kapusnyak were not very good.
It seems to me that because of millet. I made millet porridge in MV - I didn't like it.

made stew today. Here's the proof
at the exit,

IRR, is it tasty? Why don't you write anything about taste?

[But girls, it's delicious here without my participation - that's what tsymes]

IRR, is it tasty? Why don't you write anything about taste?

tasty is not the right word. : red: Well, it never tastes bad for me (so modestly, looking down) I'm joking - it happens for everyone .. But girls, it's delicious here without my participation - that's what tsymes my brother adjusted this recipe - he has the Crimean Tatrin Ayder as his partners - this is their signature dish (and maybe Uzbek) - and named Dagloma from Ayder. Everything is unpretentious - fat tail fat (in our case vegetable oil) + pieces of any meat + a lot of onions + potatoes, cabbage, bell peppers, in season zucchini and eggplants are poured into the cauldron (in our case, in a saucepan). Basically, all the vegetables that are in the refrigerator and cellar. There should be a lot of vegetables, with a mountain. Their number at the exit will be halved. From above, all this vegetable delight is poured with a glass of tomato juice (water with tomato paste + salt + pepper + sugar or water + ketchup) and included in the night. Truncated. The night will be hectic with delicious smells. But in the morning or for lunch (dinner) I forgot to write that now it does not crumble finely, but on the contrary it is emphasized rudely. And in spring and summer - even putting all small vegetables whole - it's cool when you find small whole carrots in a plate or young potatoes also not cut. In short, experiments are welcome (with beets, if only I would not recommend it, IMHO - it can turn out to be a concentrated ... Ukrainian spravzhny borsch)

Dagloma

Usually called damlama
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Recipe very suitable for CF

And a very suitable recipe for a heavy bottom pan
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36838.0

True, I did not know then that it was called damlama! But very tasty

And in my cartoon with a pumpkin - gorgeous! But I always fill millet with hot water before backfilling.

[IRR]

IRR , congratulations on your purchase. Happy discoveries and perfection
I also read about damlam on Cooking and even tried to do it in a gas-powered goose maker, it seemed to work out fine.
But I have such a question. How will potatoes feel in combination with tomato juice or any other acid?
I, too, are just mastering my Kenwood MV and the experience with kapusnyak turned out to be not very successful precisely because the potatoes were hard there. And I also cut it in large pieces, like for ordinary borscht. I was told here on the forum in various topics that this is from a combination of potatoes and acid. And in the book of recipes for CF, it is recommended to chop the potatoes finely, almost into plates, so I'm interested!

[Alexandra, Admin]

Alexandra, Admin ... So it is - damlama, just the name on the phone, mabut, misunderstood or misheard. Who is going to cook, go through the links - there is more details.

I also read about damlam on Cooking and even tried to do it in a gas-powered goose maker, it seemed to work out fine.
But I have such a question. How will potatoes feel in combination with tomato juice or any other acid?

Russia is not an eyebrow question, but an eyebrow question. I cut the potatoes, too, as for borsch soup. And she put all the layers on top (layering of laying out is kind of welcomed, then when you take and apply a ready-made dish, the aesthetics are obvious) And she considered it a mistake, because while all the vegetables let out juice, lying on top, it can darken or dry out. I added it to the cabbage a little later. In the season it is better to end IMHO with tomatoes, like in Admin (you can clearly see it in the photo). And on the readiness of the potato and its interaction with the acid, I don’t even know what to say. Probably not in this recipe. Still, in the cabbage, the acid there is more active from sauerkraut. And here - all the ingredients made friends with each other in 9 hours.

Girls, everything was great friends and cooked. I myself did not expect that such an abundance of different vegetables would give such a wonderful effect to the dish

And the potatoes were ready, but they cooked in a saucepan with a thick bottom for only 1.5 hours without water !!! just do it !!! We got so much juice, the vegetables were boiled more than half and everything boiled perfectly.

Try it, delicious

My ghee in a new MV.Well, no problem at all.

On page 12, I loaded the Mexican mixture, without defrosting it and refining it in the Ukrainian way with potatoes and cabbage. Top of the thigh from chicken, pepper,

sprinkled with Provencal herbs, thought about it and smeared all the same with Mexican sauce:

It was called by my daughter a "bloody mess", but it turned out delicious

And here are 40 more recipes in Ukrainian:
🔗!!! CP_21_UA.pdf
I took such a little book to Eldorado, though almost with the permission of the seller. She said "I really need to" and while the girl was thinking what to answer me, we had already left with the book.

[rusja]

rusja, I usually mix corn grits with some other, for example. with rice 50 to 50. The proportions are about 1 glass of cereal + 3 parts milk + 1 part water (it boils better with water). Sugar, salt, butter at the end to taste. Cornmeal is made from finely ground corn grits and is sometimes called polenta. Polenta is the Italian name for corn flour and porridge made from this flour. Polenta is served soft or hard and cut into pieces that are baked, grilled or in oil.
Russia, I answered you?

[auto]

According to the modes - you fill it with hot milk and water, put it on high until it boils. Then you transfer to fishing. (here the slow cooker lets you go along with all your sins, as it was written in the link a few posts ago) I cooked this yet, not knowing what I have auto... Now thanks to Viki , I am clever.
Rusya, is Kenwood mechanical? Describe the modes. Does it go to heating itself?

yogurt in a slow cooker
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[Baked potato]

Baked potato
Wrap the potatoes in foil (I would not pierce aluminum like it, it is better to pierce the potatoes separately, separately the foil), put in a slow cooker overnight for 8-10 hours on a low.
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