Slow cooker recipe book (discussions, tips, problems)

Sonechka, I'm glad that everything worked out. Put your ribs on now. Cook for 3 hours on high, then on low. If they are ready, you can switch to heating. Watch along the way

Sonechka, I'm glad that everything worked out. Put your ribs on now. Cook for 3 hours on high, then on low. If they are ready, you can switch to heating. Watch along the way

loaded)
the idea came to the same place and potatoes to shoot in one fell swoop

put it in now or wait until the meat is juiced?
sits quietly for almost an hour, no gu-gu

Probably late, but put the potatoes together and better down. Paradoxically, vegetables take longer to cook than meat. And how is the process going now?

it is already clear that everything turned out delicious, but I'm a rare bastard - I managed to cook everything up
I laid potatoes (quarters) with vegetables two hours after the meat and an hour later the one that was ready near the walls and at the slightest touch tried to fall apart
decided that it was time to switch to slow, and blindly set the "auto" and ran away.
Now I come - everything is fried, boiling and a dukhan of fried potatoes for the whole house
grabbed a piece - smakotaaa

Please tell me, I want to make zucchini caviar, but not rolling, but eating, did anyone do it in a slow lid? If you did, then share how.

Natasha, I did it, but still for a long time and the same result as in the cartoon. I put it on simmer until soft and then grind it with a blender. And immediately we eat.

[Svetlana]

Svetlana, and how do you cook in a cartoon?

I fry the onions and carrots a little, then chop the zucchini or zucchini-eggplants and put the program on the pilaf (in Panas). When it squeaks - or a little earlier, so as not to fry the bottom, salt, pepper (sometimes drain the excess liquid) and beat with a blender until smooth, tasting and adding seasonings and ground paprika to taste.

Sveta, thanks!
I'm not in a hurry, let them stew on Haya, it suits me here that there is no need to guard with burning.

Stella's girls have such a great recipe for meat and zucchini. True, she cooked chicken in my opinion, and I do any meat like that. I'll try a duck today. They said that she is an ancient duck, that will be in the slow. I'll find the recipe right now.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=67447.0

[Stafa]

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=67447.0

super! I will definitely do it!
Stafa, Sveta, thank you!

Please tell me, I want to make zucchini caviar, but not rolling, but eating, did anyone do it in a slow lid? If you did, then share how.

Natasha, I do this slowly, all according to the recipe, but the time is naturally longer.


Zucchini caviar "uDachnaya" (Omela)

Ksyusha, thanks, and you add garlic? I practically did as you have in the recipe

I just remembered that I exhibited the caviar recipe in a slow cooker here

I also found the light. 3 cans rolled up, left one. I shifted such a gluttonous woman-vinegar! 2 times I sit almost crying, so much work!

[mowgli]

mowgli, cook without vinegar and mix

In short, tomorrow, work awaits again! I already had such a thought

Ksyusha, thanks, and you add garlic? I practically did as you have in the recipe

Natasha, I am not adding, because we are all ulcers with experience, and most importantly, this combination and proportions suit 100%. It's a shame that it happened with vinegar.

Ksyusha, made the second portion and mixed and did not add vinegar for the second time, she leaves with a bang

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.

And I also baked bread in a little slow-baby! But for me it does not automatically turn off. Itself did not expect that it will turn out. And with sourdough. I read that it is sourdough bread that needs a slow baking mode, so I decided to try it. It turned out finely porous, but well baked. To prevent it from sticking, I spread baking paper crosswise. First, the mode is low, and when it rises, it is high. And blushed so well on the sides. The taste is wonderful, with a light nutty aroma. I will repeat, because, like everything in a slow motion, it is a very calm process. I will take a picture of the next bread.

[Claire]

Claire, Slow bread ??? : swoon: This is yeah. Or maybe yeast will somehow try to bake in it? And I will really wait for the photos and I will confirm my desire to buy a small slowly cooking.

I don't know how good it will be for yeast, but for the sake of experiment, you can try.
And I love my little one - my husband and I together do not like to finish eating, so I cook less often in a big one than in a small one.

Well, yesterday I tried it with yeast. It worked too! First, I put the dough (by a third of the volume), turned it on for 5 minutes on the low - turned it off so that it could rise, then I baked it for an hour, probably for an hour, I didn’t notice it (it was baking in the oven in parallel). In order to turn the top crust reddened, at the end it turned it over, so the roof is slightly flattened. It cooked well, the taste is wonderful. Made on water + yogurt, wheat and rye flour, "wet" yeast, a spoonful of sunflower oil, salt. I took a picture, I'll post it the other day. In general, who needs a little bread without hassle, get the little one slowly!

[Claire]

Claire,
Thank you so much for trying !!! and where do we get the little slow ... we have to buy it. buy means!

Yes, that's me, not specifically ... I paid something about 34 € for it on Amazon about three years ago. Firm Lloytron At the moment, plum jam is being evaporated in it ...

[Claire]

Claire, Yes, it is clear that it is not specific! On Amazon, then we will order.
In our second-hand shops, I often see slow-moving devices very cheaply, but always big, small ones, it seems, nobody needs them.
I will very much wait for a photo and a recipe for your bread.

I'll post it one of these days. With the new computer, somehow everything became so complicated, I need my daughter's help, and she has a first-grader and guests. We will seize the moment.
We don't have such luxury in second-hand shops. German women do not know what it is. The older generation cooks the old fashioned way, while the younger generation is not carried away.

[Claire]

Claire, Not a second-hand, but an English-speaking group on Facebook. Our locals, too, no one cooks anything and is not interested in such things.

What topic did I find by accident (y) I've only been slow for a week. I cooked meat in it twice. And here you bake bread too: girl-swoon: And how does it get fried up in it in 1 hour? I have 3.5 liters. There is a lot for bread. And if you put a form for bread Lseven there?

The top is not toasted, although not soggy. Therefore, I turned it over at the end, for brownness. I haven't experimented with a large one, I can't speak, but here many have already written that a small one will somehow be more pohibitive, and a volume of 1 liter is easier for her to bake than 3.5. I'm afraid the big bread won't bake.

[Claire]

Claire, of course, but I was already dreaming * JOKINGLY * I didn't know that there are such small slows

No, my little slow-motion bottle holds 1.5 liters, I put in a third of the dough, it rose by two-thirds. Well, something like this...

[Claire]

Claire,
About bread. How long did you bet Low? Did you rise during the temperature rise? From a cold state?
And then another - hi how much time?

I looked at the state of the test. I put it in a cold place, slightly warmed it up on a low and turned it off to create a temperature for lifting. When the pot got cold, I turned it on again for 10 minutes. And so three times. When the dough rose well with a hat, I turned on the high, and then until cooked. When the dough clearly starts to move away from the walls, for me this is a sign of readiness. About an hour. I put baking paper criss-cross under the dough, then it comes out easily. Yes, and condensation is constantly collecting under the lid, I quickly wiped it off, otherwise the top is wet. But you don't need to keep it open, otherwise the temperature is much lower from above.

Hello everyone)))
I bought a second-hand ear on Avito, the condition is straight new, I am very glad, I have wanted Morphy for a long time ... but that tension is American, and delivery from the states is expensive ...
Morphy Richards 47810

just now I put millet porridge on milk for the night, next in line are the ribs of the Astrakhan lamb

Girls! And if you cook meatballs in our wonderful pot, do you need to fry them first?

Vika, this is to your taste. I have heartburn, I stopped frying anything at all, pour hot water and put the balls in a saucepan, they immediately grab, do not fall apart, then the sauce is on top and under the lid

The lamb laid it down, smeared with a salty sauce of peppers (hot and sweet) and garlic

I put it on high for 2 hours and on low for 7 hours ... in the morning the meat was directly separated from the seeds, the juice was heated, soaked beans were put in it, I turned on the timer for 7 hours at low

[katko]

katkohow I love and respect such a lamb, Katyusha, then write about the beans, it will be interesting to cook it and how

[selenа]

selenа, Hope, I will definitely write, I soaked it for about 20 hours in cold water, I changed the water once

I didn't guess to take a picture of how much juice was heated ... and the kind of finished meat ... if I have time in the evening before dinner, then I will show

I put the balls in a saucepan, they immediately grab, do not fall apart,

That's what I'm afraid of, falling apart. But since everything is caught, then I will not fry then.

[Mirabel]

Mirabel, the main thing is that the water is already hot, I boil water and then pour boiling water, and then add meatballs

Natasha! As I pour boiling water and add meatballs ... so they must be put in a slow lye and grabbed, and then the sauce.
everything ... understood, but I thought to put meatballs without anything, then sauce on top.
That means boiling water, meatballs ... and then the sauce on top.

[katko]

katko, I have exactly the same morphine.

[Reine de Saba]

Reine de Saba,
selenа, Hope, the beans were a little harsh, added another 3 hours on the Medium mode

[Vika]

Vika, Yes. I do it on the stove. But there is so much boiling water so that you don't pour out too much later, but overcooking on top, or there is sour cream with mustard. You can also fold the meatballs, and then pour boiling water over ... The point is that the egg in the minced meat grabs and does not allow them to fall apart.

hmmm ... I don't put eggs in meatballs, I get by with rice.

[Mirabel]

Mirabel, and I would first put the meatballs in boiling water / broth for a couple of minutes, and then put them in a slow lid and pour the sauce.
And in a pressure cooker, I generally put meatballs in the bowl, pour the sauce and on the meat for 10 minutes.
But it should be tastier in slow motion. We must do it.

hmmm ... I don’t put eggs in meatballs, I do with rice.

Yes? and I put it in any minced meat

[katko]

katko, Katyusha, thanks for the answer, once again confirming my guesses

I first put the meatballs in the microwave for just a couple of minutes, the meat grasps there, and then I put it out in the sauce in a saucepan until tender. Neither meatballs nor cutlets never fall apart.