Slow cooker recipe book (discussions, tips, problems)

I have 2 Kenwoods, one with a 706 round bowl and the second is a 6.5-liter bandura, so what I noticed is that the metal is 6-liter thinner than 4.5 and they cook exactly the same, sometimes 6-liter grills even faster ...

Likewise. Girls, do not forget that a slow cooker is not just a thick pan, but an analogue of the RUSSIAN OVEN, where there is no boiling, but only STEALING at more than 90-95 * and less than 75-80 * high temperature. Any meat loves slow meat - such t is enough for its readiness. Beans and peas also love sludge. The vegetables are not very good, they are chilly in them - they have a lot of water, but there is no boiling in the saucepan, so they don't turn out boiled, but they crunch anyway. Slow potatoes in water never turn out to be boiled and soft, cabbage, too. But potatoes without water are something - with butter, you can with an onion, with meat - for example, on the bottom of potatoes in large pieces or generally whole (peeled), onion on top, chopped thinly, and on top of the chicken in pieces, salt, pepper and for 4 hours for 4 hours - you can have one potato with butter - then it will melt, fall apart on the bottom - naaate me, eeesh me Here is my ordinary dish in the fall, when it's time to harvest and PREPARATIONS - once in general - lean meat (beef for example ) boneless, in large pieces, a lot of onions and a lot of coarsely grated zucchini, I prefer Gribovsky, because it is juicier. And on Hai for 8 hours = meat then floats in sauce. It is very convenient to simmer meat in whole pieces. In my 6.5 liter Kenwood I do this - on the bottom a couple of pieces of lean beef, on top of pork, you can also with fat, the pieces are salted in layers. Well, for 8-10 hours on High or 12 on Low. No water is needed - the juice will be enough in the process, I then pour it into small containers when ready and use it as bouillon cubes. By the way, meat cooked like this is stored longer. Slow cooker for calm people, in a hurry it is annoying, they love all kinds of multi. I love my slow ones.

[Irina]

Irina, I agree to everything 100. Today I did the pork ribs. Below are potatoes with onions, ribs on top. It was delicious

Do not leave soup or cabbage soup after cooking on a hot oven

But what about * daily allowance *?
And the cabbage soup was left not ON the oven, but IN the oven, where t is just like in a slow cooker on Low

no boiling, only STEALING

Well, don't tell me ... it is quite boiling on the sly.

and on top of the chicken in chunks, salt and pepper and for High hours for 4

For a chicken, 4 hours on Hai is a lot. Maximum three.

I have chicken in 3 hours to cook. I cook for 4-4.5 hours. Probably depends on the slow cooker, and on the chicken itself.

quite boiling on the sly

yes laaadno - we will not argue, although it is in them that the truth is born And boils, in my opinion, only from the edges ... Although Temko has jumped, so as not to repeat too much, then, indeed, slow from different dads and moms with different characters ... My kenwoods are pretty cool guys

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.

I have an electric stove, so the slow one saves me energy. I don't like the food from the pressure cooker at all. And in a slow cooker it turns out very tasty and you don't need to follow. And no scale is formed. I put everything in a bowl and rest.
And on low, the tongue is digested overnight.

And no scale is formed.

LIKE THIS??? In my opinion, the slow cooker is simply the record holder for the amount of scale, if boiled in water. I tried both boiling meat broth and roast here according to the recipe with a lot of liquid. Just a huge amount of foam, and the foam is finely dispersed, dissolved in the entire volume of water. The view is terribly unappetizing.

Well I do not know. I wash the meat well in cold water and there is practically no scale. Rarely, rarely it is in the form of a thin film, like a rim around the perimeter of a bowl, is removed entirely with one movement of the hand. I have three slows of different volume and power, and everywhere it is.

so the slow one saves me electricity

: girl-yes: although I have gas. But here I try to cook all the broths at a minimum boil and, you must admit, you cannot leave a small gas flame unattended, and in a slow oven there is EXACTLY a little heating without hesitation.

The view is terribly unappetizing.

this is when the meat is not quite ready yet, and then the broth is cleaned. Slow is the same saucepan, it itself will not bring it to readiness, it, as the SIMPLEST electrical appliance, only provides us with the opportunity to cook - in this way - according to the principle of the RUSSIAN OVEN, better to say according to the principle In the Russian oven - daily cabbage soup, steamed turnip, all kinds of steamed cereals, peas , beans. You just need to adapt to your own slowness, because any stove with its own character, and before the women at the well discussed their troubles, but now we are in a tyrnet When I ordered the first Kenwood in the reviews I read it - my uncle writes - a good saucepan, only slowly prepares A word * slowly * in the name of the device, apparently, for beauty it is written there are a bunch of recipes girls laid out, such hard workers and generous in advice and support Do not expect miracles from the castruli - miracles are in our pens

I stewed potatoes with meat, it tasted good, meat and potatoes are all soft

Beef ribs marinated in beer (Omela)

I cooked meat according to Sveta's recipe, I liked it. Six hours on high.

And I almost constantly make goulash in a little monster - I cut a large onion to the bottom, then the meat in pieces and on top of grated pickled cucumber and a bit of brine, pepper, salt and high for 2.5 hours. After this time, I add 100-130 grams of sour cream, taste for salting and for spices, and another 30 minutes for low. The meat melts in the mouth, sour cream with cucumbers gives a very pleasant taste.
Shl. Now, after slow cooking, meat from other casseroles is too lazy to chew and the taste of meat is different, now I cook meat for pilaf first in a slow bowl, and then I put pilaf in a cartoon and cook it.

I love my slow ones.

Thank you for sharing your cooking experience at MdV so deliciously :-)

Eh, I reanimated my monster after being idle for almost a year. I cook Sveta's veal with cucumbers. I put it in the night, and then my son found a new job in my saucepan: he asks for fermented baked milk, tomorrow I will simmer milk.

[Oksana]

OksanaPlease poke my nose into the Veal and Cucumber recipe.

And I almost constantly make goulash in a little monster - I cut a large onion to the bottom, then the meat in pieces and on top of grated pickled cucumber and a bit of brine, pepper, salt and high for 2.5 hours. After this time, I add 100-130 grams of sour cream, taste for salting and for spices, and another 30 minutes for low. The meat melts in the mouth, sour cream with cucumbers gives a very pleasant taste.
Shl. Now, after slow cooking, meat from other casseroles is too lazy to chew and the taste of meat is different, now I cook meat for pilaf first in a slow bowl, and then I put pilaf in a cartoon and cook it.

I cooked meat according to Sveta's recipe, I liked it. Six hours on high.

[Irina]

Irina, Thank you so much! And there is beef .... bliiin ... but no adapter.

Girls! I had a little fiasco today with lunch at a slow pace. Here, according to this recipe, I did
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=46867.0
, 2 hours on High and another 2 hours on low.
result_reds are soft, quite tasty, but the overkill with spices is obvious (well, this is removable for the future), but something incomprehensible happened to the cabbage. it became very dark, as if burnt, and very sour-salty.
What did you do wrong? handy girls, help me pliz!

Does anyone know how to slow cook chicken breasts?

what exactly interests? clean chicken crunches?

Yes, there are also champignons. But it's better to have pure breasts, I don't even know what to add, only without potatoes (over).

I would put vegetables and make some thread of a marenade, and turn it on on the car, if there is no car, then on high for an hour or two, and then an hour or two, low, it will start to smell, so in half an hour it's ready

[mowgli]

mowgli, Natalia thanks! I'll go to sleep at night, maybe in the morning my fantasy wakes up.

[Olga]

Olga, if there is nothing else, then the bow is a win-win option. Lay in layers: onion, breast, onion. And the breasts can be pickled in the same onion.

I also add a little balsamic, soy sauce and a little spices .. Or you can just mayonnaise or sour cream. You don't need a lot of seasonings, they are very intense in the slow

Damn, drooling, I'll make the sauce tomorrow

Girls!

And I marin the chrud and other chicken parts in kefir with Provencal herbs, then I just put it in a slow one without onions and everything else, and for a high for 3 hours (in a little monster, it is more intense), so in time you need to watch and try which condition is needed.

[Svetlan]

Svetlan, and in a small mendlenka the boil is intense (I forgot something), does it boil quickly?

Small, very powerful, 150 W for 0.8 liters. New 135 W for 1 liter. That is why I nicknamed it a monster that it cooks faster both in power and because of the small amount that is pushed into it.

Well, that is, it is more likely that there is extinguishing for high, right? Why am I torturing ... I'm not a slow cooker, but a slow cooker with a clay pot. I first adapted to use the usual multicooker mode (for rice) instead of high, and then a little on heating, and then turn off the heating altogether, then it will be like a low. I want to try meat in this pot, otherwise I only cook porridge in it.

quickly boils?

An hour later, somewhere in the monster boils. In a small one, there is an algorithm with boiling in both modes, and on low and on high, and even on heating it manages to boil, but not so soon. But there in it you can see the operating time - by turning on and off the light bulb, it boils, then it turns off.
Now I made goulash in a new pot, after 3 hours on a car the meat was less boiled, a little denser in consistency. I don’t know yet whether it’s better or worse, until we ate. If not very good, then I will slightly increase the cooking time. While checking the modes. But I cooked oatmeal from whole grain - I liked the result very much, nothing burnt, it was cooked as it should. Cooking time 6 hours by car.

Girls, please advise what to do with the shank in slow motion? Yesterday I specially dragged her from the collective farm and now I look like a sheep at the new gate. I'm dulling something.

Pork shank a la boiled pork in a slow cooker (Stafa)

Thank you, Irina. I put it on to marinate.

No need to pickle. I now brew 500ml of beer + a glass of brine, lavrushka, pepper, salt a little more (I don't have enough brine in salt). Hai. After 2 hours, turn over and add 4-5 chopped and crushed garlic cloves. And turn it over every 2 hours. Ready in 5-7 hours usually, I see if you poke a knife into it, the knuckle bursts straight. Then the skin in the mouth melts, and the meat is gorgeous.
Only yesterday we ate a knuckle. Once a month I make it in beer, and once I cook aspic.
But in terms of time and degree of cooking, see how you yourself like the consistency of meat (denser or softer), we love that that knuckle melts in your mouth.

Oh thanks!!! So on time!

Girls who have Sybarizka. how much time to heat milk?

[Omela]

Omela So the slow cookers have the same modes, probably.

Here's what happened 6 hours on simmering 80-90
But first I brought it to a boil on gas
The taste of real baked milk

[Alex100]

Alex100, thanks, already sunk, only in another slow. I didn’t time it, but probably the same amount happened.

Hello everyone!
I ask the girl's advice.
My slow-motion Kenwood cp 707 was covered 3 times! Electronics, flies, I want to buy something else. I know about Siberiz, but it is the very last option, because it does not fit in my Ken's place. I would like with electronic switching and a volume of 5 liters. And so that the pot is made of thick clay. She loved Keshenka very much, but there was no strength to repair, and the service tormented with promises to repair and only pulled the rubber.
I am not confused by ordering from another country, only their models I don’t know and I don’t know where to look either.

We have something completely confused topics with the discussion of models of slow cookers and recipes for them. We are already discussing the opposite.

I realized that I made a mistake, but I don't know how to delete the post, so I duplicated the message in the desired topic, and if you can delete it, please delete

[Svetka]

Svetka, I cant. It is only administrators can. But I spoke not only about your message. In general, we generally began to discuss in that topic not only the choice of slow cookers and the impressions of them, but also the recipes, and they are supposed to be here, not there.

I have a 3.5 liter pot, please tell me, 700 grams of beef ribs - is this not too small a volume for her?
I estimate - they only occupy the bottom. Not enough?

[Sone4ka]

Sone4ka, it will work out fine. You will put on some more onion and some vegetables? There are two of us and I never cook that amount of meat, that is, I cook less than 700 g

[Sone4ka]

Sone4ka, it will work out fine. You will put on some more onion and some vegetables? There are two of us and I never cook that amount of meat, that is, I cook less than 700 g

Thank you, kirch
did not plan any vegetables, even onions are prohibited - the younger ones do not like
I wanted to fry, salt, pepper, a little spice, put it in a slow sauce, add a few prunes. Maybe sour cream then some more.
The first time I will cook slowly)

It is possible without vegetables. Everything will work out

It is possible without vegetables. Everything will work out

everything worked out)
but still with vegetables
I cut the onion thinly, at the end of cooking, no one recognized him
it turned out very tasty

now the next stage of dating is a whole thick piece of fat ribs
since yesterday I rubbed it with mustard and spices, now I would still understand when to start cooking it so that it would be ready by 17-17.30