Slow cooker recipe book (discussions, tips, problems)

Girls, dear ones! Somewhere I saw a recipe for a shank in MdV, in beer. I can not find! Knuckles from yesterday longing in the fridge
Maybe some kind person will poke his nose in the knuckle?

Found it. On the "Multicooker"))))

Girls, dear ones! Somewhere I saw a recipe for a knuckle in MdV, in beer. I can not find! The knuckles from yesterday are yearning in the fridge
Maybe some kind person will poke his nose in the knuckle?

Don't worry ... I wrote this, probably, as I did the golonka))) It's simple. You pour in beer (I take unfiltered one) to cover almost the meat. The meat must be marinated first, or it is possible not to marinate. Just put it on the grate. You can add "additives" to your beer in the form of your favorite spices or fried onions or garlic. You put on HI for 4 hours (I have Kenwood for 4.5 liters for this purpose) and OK, savory)))

I made a shank).
I soaked it for a day in dark beer, rubbed it with salt, stuffed it with garlic, smeared it with a mixture of soy sauce, honey and crushed garlic, then doused it with heat in an air fryer (a male silhouette immediately appeared in the kitchen), put two pieces into MdV, (on foil balls, splashed beer on bottom), one piece did not enter (I have Seabreeze 3.5) and I put it in the MV for baking.
In MVV the shanks were baked on HAY for 4 hours, then on LOU for another 4 hours. In MV 3 hours on baking (with beer at the bottom too).
The result is delicious both there and there, but in the slow, everything became edible (and very even edible), except specifically for the bones (and those cracked by the dogs). In general, I will now bake shanks only in MVD.

Where is photo? Have you already finished eating everything, didn't even have time to take a picture? ...

in general, in the European Union, golonka is brewed in beer without any frlga))) here the post is over, I will do and post a photo, maybe

Why do we need foil balls?

Why do we need foil balls?

This is if there is no grate that can be put on the bottom so that, for example, the chicken does not float very much in the liquid.

I made a shank).
I soaked it for a day in dark beer, rubbed it with salt, stuffed it with garlic, smeared it with a mixture of soy sauce, honey and crushed garlic, then doused it with heat in an air fryer (a male silhouette immediately appeared in the kitchen), put two pieces into MdV, (on foil balls, splashed beer on bottom), one piece did not enter (I have Seabreeze 3.5) and I put it in the MV for baking.
In MVV the shanks were baked on HAY for 4 hours, then on LOU for another 4 hours. In MV 3 hours on baking (with beer at the bottom too).
The result is delicious both there and there, but in the slow, everything became edible (and very even edible), except specifically for the bones (and those cracked by the dogs). In general, I will now bake shanks only in MVD.

Flax, how delicious! I also wanted a knuckle ...

this knuckle should melt fat into beer, fat will remain, which is tasty and the meat should easily separate from the bone and melt in the mouth))) you can't do anything with the bone, only dogs

in general, in the European Union, golonka is brewed in beer without any frlga))) here the post is over, I will do and post a photo, maybe

I wanted to bake it, not boil it).
The skin turned out to be transparent ... I did not eat it, but some were only happy about it))) (NOT dogs!)

Where is photo? Have you already finished eating everything, didn't even have time to take a picture? ...

Exactly ... I put the knuckles in the night, turned them off in the morning, planned for lunch.
But ... The woman assumes, and the man has))) I offer porridge for breakfast, and in response to me: "Give me MEAT! I sniffed it ALL NIGHT !!!"

I eat porridge. On the contrary, the knuckle is destroyed with a rumbling .... I (sadly) "I would also like meat ... But you only need to eat it with beer ....And I forgot to buy it yesterday ... "
I EVEN GOT A BEER !!! That's what life-giving cross shank in beer does!

I wanted to bake it, not boil it).
The skin turned out to be transparent ... I did not eat it, but some were only happy about it))) (NOT dogs!)

there is an option when the holonka after cooking is baked a little more in the oven or air grill, this is for those who love the crust

How should you choose high or low mode? Does it only affect time, or does it taste, or does it depend on the type of food?

How should you choose high or low mode? Does it only affect time, or does it taste, or does it depend on the type of food?

It depends how much time you have to cook. If you need faster - bet high, if, for example, bet at night - low. You can combine: first to high, and then to low.

Does it ultimately affect the taste? Aside from time, is there a difference in the final result?

The longer the food is simmering at a low temperature (the effect of a Russian stove), the tastier

I just made stuffed peppers yesterday. I bet on low for 9-10 hours (while I was at work). They turned out to be slightly bitter and lost their color compared to cooking on the stove. At lunch, I drove home and looked (after 4-5 hours), the pepper was still hard. I think maybe it was better to do the high before lunch? At the forum in the recipes, peppers were made on the hae.

And what is your slowness? They still cook in different ways. I have Russel Hobbs, and even on a low, she prepares quite intensively. Now I have ribs on the high.

I have Russel Hobbs

me too

Well, I don't know what else to say. I have a saucepan in use now. I cook very often in it. I really like the meat in it, even though I love everything fried.

I think maybe it was better to do the high before lunch?

I make pepper and cabbage rolls for 4-5 hours. I like it better. Recently I cooked duck on low all night, so it was still raw in the morning. I had to finish it off on the hay.

The longer the food is simmering at a low temperature (the effect of a Russian stove), the tastier

oh, explain to me what is the use of food that languished all night? This was a forced method of cooking in the oven, then there was no e-va.
Stone age, chess word

I just made stuffed peppers yesterday. I bet on low for 9-10 hours (while I was at work). They turned out to be slightly bitter and lost their color compared to cooking on the stove. At lunch, I drove home and looked (after 4-5 hours), the pepper was still hard. I think maybe it was better to do the high before lunch? At the forum in the recipes, peppers were made exactly on the hae.

You yourself answered your own question.With this method of cooking, the color of vegetables and all vitamins are lost
Peppers are cooked for 30 minutes on the stove

I, too, did not get into Low's regime, either raw, or not tasty (((

I, too, did not get into Low's regime, either raw, or not tasty (((

I would like someone to come and explain why this regime was invented at all, what is cooked on it?
Let's wait for the experts

Why was this regime invented at all, what is it cooking?

Well, at least it is more convenient to cook on it. So the slow one is put either overnight or for the whole day, and this is at least 8-10 hours. On the high, everything will be digested.

With this method of cooking, the color of vegetables and all vitamins are lost.

Can you substantiate your arguments?

[nata41]

nata41,
Have you ever heard of such a phenomenon as languor?
therefore, statements about the disappearance of all nutrients and vitamins are at least doubtful

Can you substantiate your reasons?

About the appearance of food after a long stewing - from personal experience I was looking for a recipe where prolonged languor would only benefit the dish and decided that it was Hungarian goulash soup (not to be confused with the second dish goulash). So, after a long simmering in slow mode, all the vegetables turned brown, although I use 3 different types of peppers - red, yellow and green.Everything was the same unpleasant brown color. When this soup is cooked normally, the color of the liquid is red and the colors of the vegetables are preserved.

[nata41]

nata41,
Have you ever heard of such a phenomenon as languor?
therefore, statements about the disappearance of all nutrients and vitamins are at least doubtful

Vitamins are destroyed even with a short heat treatment, let alone 8-9 hours ... I spoke only about vitamins, and not about all useful things.
Articles written to promote new household appliances only praise all these modes, this is understandable. Therefore, it is necessary to read neutral articles, and not advertisements for multicooker, etc.
Slowing was used in the old days, when there was nothing but the Russian Tomili stove, for example, whole grain porridge - oats, wheat, barley, such porridge cannot be quickly cooked.
I really wondered where longing can be applied in our time. We cook porridge from crushed grain, soak legumes for several. hours.
Jelly? Can I cook jellied meat on slow? What will happen to the meat and bones? Share your experience, pliiiz !!!

Vitamins are destroyed even with a short heat treatment, let alone 8-9 hours ...

Again, empty words. What vitamins are specific, what are they destroyed, after what time. With chemical formulas, etc., please. Well, or at least links to relevant information

Oh. but I am not interested in vitamins. If only it was delicious

Vitamins and trace elements are destroyed by prolonged heating with high (above 60-80 ° C) temperatures are the strongest. At low temperatures, the least impact. Another thing is that there is no point in rearranging the products, then they lose their usefulness.

Vitamins and trace elements are destroyed by prolonged heating with high (above 60-80 ° C) temperatures are the strongest. At low temperatures, the least impact. Another thing is that there is no point in rearranging the products, then they lose their usefulness.

Thank you for your opinion. And what is the temperature in slow mode? I think there is 100 degrees, not lower.

Again, empty words. What vitamins are specific, what are they destroyed, after what time. With chemical formulas, etc., please. Well, or at least links to relevant information

You should not leave the soup or cabbage soup after cooking on a hot oven (when cooking, the loss is up to 50%, after 3 hours on the stove another 20-30%, after 6 hours there is no vitamin C at all).
This is the first link that Google probably gave out by many others.
🔗

[Preparation]

And what is the temperature in slow mode? I think there is 100 degrees, not lower.

It depends on the slow cooker. Kenwood CP-707 does not have 100 ° C. Here

Mode 6 hours + 2 hours on automatic heating

Preparation:
end of the 1st hour - T * 60 * C
end of the 2nd hour - Т * 85 * С
end of the 3rd hour - Т * 85 * С
end of the 4th hour - T * 90 * C
end of the 5th hour - T * 90 * C
end of the 6th hour - T * 85 * C

Heating:
end of the 1st hour - T * 70 * C
end of the 2nd hour - T * 60 * C

Manna, thanks! Please advise the dishes on this mode. Borsch, for example, I will not cook on it, as the color will be brown, not beet.
And how does the jelly behave?

[nata41]

nata41, I, unfortunately, can not tell ... I cook a little in a slow cooker. I know that girls usually first heat the dish on high, and then switch it to low. Porridge, for example.
Here HERE There are many recipes for a slow cooker. Maybe look after

About the appearance of food after a long stewing - from personal experience I was looking for a recipe where prolonged languor would only benefit the dish and decided that it was Hungarian goulash soup (not to be confused with the second dish goulash). So, after a long simmering in slow mode, all the vegetables turned brown, although I use 3 different types of peppers - red, yellow and green. Everything was the same unpleasant brown color. When this soup is cooked normally, the color of the liquid is red and the colors of the vegetables are preserved.

And I don’t understand the question at all? If you wish, you can digest and make the same color everything and with any cooking.Plus, to boil all the vitamins and even nutrients. Why did you decide that prolonged languor is 8 - 10 hours? And 2-3 hours is that not a long languor? Or do you think this is an ordinary cooking? Weight depends on what to cook. And vegetables for a pru - three hours, at temperatures below 100 grams will never be overcooked. So why torment them all 8 - 10 hours? Here is a jellied meat - it can withstand 10 hours of cooking.

Borsch, for example

I cook borscht for HAY (4 hours), we like it, especially my husband. The color is normal, Ukrainian red. I have kenwood 707.

Oh. but I am not interested in vitamins. If only it was delicious

For me, to be honest, too. It's just that a person claims with such confidence. I really thought that no less than a doctor of sciences and now will explain everything to us in a popular way. But no, from the arguments only references to general articles in Google, where there is no specificity and evidence base.

Well, okay, everyone cooks the way they like. I liked the meat very much in the slow. Yesterday in the morning I threw in the pickled duck, put it on the low, came home from work in the evening (10 hours later) - the most tender meat.

I would like someone to come and explain why this regime was invented at all, what is cooked on it?
Let's wait for the experts

Very good regimen. But you need to know how to use it. In some dishes / cases, it is turned on immediately, and in some dishes / cases, after the dish has been brought to a boil on the "High" program. The program is very convenient if the prepared dish must simmer all night, or jellied meat.
Often, if you don't have the time / patience to wait until it comes to a boil on "High", then put on the "Auto" program.

[nata41]

I really wondered where longing can be applied in our time. We cook porridge from crushed grain, soak legumes for several. hours.

nata41If you do not like this technology of cooking, no one requires you to cook by languishing. Everyone has different tastes. Cook the way you like it

In some dishes / cases, it is turned on immediately, and in some dishes / cases, after the dish has been brought to a boil on the "High" program.

For example? What are the best dishes to cook?

For example? What are the best dishes to cook?

Each housewife has her own set of dishes for a particular device. It depends on the personal preferences of the hostess herself and her family members, and the national cuisine where the hostess lives. Personally, I have such a "set" for a slow cooker:
cholent (hamin), jahnun, baked milk, cabbage rolls, stuffed peppers or zucchini ... You can't remember everything at once. I also cook homemade ham in "Belobok" in a slow cooker, preheating the water to 70-80 degrees and then on "Low".

This is all clear. I mean by what universal principle / algorithm to determine how to cook a specific product: low, high, or a combination of these modes.

This is all clear. I mean by what universal principle / algorithm to determine how to cook a specific product: low, high, or a combination of these modes.

Personally, I slowly cook intuitively. There are no algorithms. It's like running on gas: you see what is boiling - you reduce the fire.

Cooked beef tongue in a slow cooker. Language 1kg. 200g. washed and cleaned well, cut out all unnecessary, put 2 carrots, 1 onion, 4 bay leaves, a pinch of peppercorns (I had a mixture of peppers), 1 tbsp. l. salt, poured water from a kettle and set it on high mode for 4 hours. I took it out, doused it with cold water and put it back in the broth until it cools. Ate even without sauce!

Cooked beef tongue in a slow cooker. Language 1kg. 200g. washed and cleaned well, cut out all unnecessary, put 2 carrots, 1 onion, 4 bay leaves, a pinch of peppercorns (I had a mixture of peppers), 1 tbsp. l. salt, poured water from a kettle and set it on high mode for 4 hours. I took it out, doused it with cold water and put it back in the broth until it cools. Ate even without sauce!

Svetlana, what do you see as an advantage? I just can't fall in love with cartoon
I would wash the same tongue, add your spices to a regular saucepan, reduce after boiling and boil a delicious tongue on a very slow boil, and not in 4 hours, but much faster

Svetlana, what do you see as an advantage?

I didn't see the benefit either.
As for me - if you cook your tongue in a slow cooker - put it on low for the whole night (according to the principle, "the soldier is asleep - the service is on" (c), in the sense, let it cook, while I sleep), or in a pressure cooker to get the same result, but quickly. In these two cases, the only benefit is minimal physical effort. And 4 hours in a slow cooker - in the same time the tongue is cooked on a gas stove in a regular saucepan. The electricity is a pity.