Slow cooker recipe book (discussions, tips, problems)

Do you first fry the stuffed cabbage rolls or immediately put them in and pour the sauce?
I did it for so long that I forgot how.

I put it and pour it with sauce, or rather a little water and butter, at the end I add sour cream

I just thought to buy a knuckle and cook it slowly, just the recipe arrived in time.
Girls, will the pickle from pickled cucumbers go?
I read what Sveta-Stafa did, everything .. I will also cook the same one of these days.

[Lerele]

Lerele, and I mixed tomato paste with sour cream, there are a little fried onions / carrots and some water. Stuffed cabbage did not fry. Poured the sauce immediately

[Lerele]

Lerele, and I mixed tomato paste with sour cream, there are a little fried onions / carrots and some water. Stuffed cabbage did not fry. Poured the sauce immediately

And How?

What can I say, these are the most delicious cabbage rolls that I cooked. Stewed / melted / baked.

Here's how I reported on that page.

Poured the sauce immediately

Zhenya, but sour cream didn't curl up for cooking

[Irina]

Irina, nope, it turned out to be a smooth sauce. Itself was surprised. But at first I did it on high, until the cabbage was semi-soft, and then finished it on low.

Yes, everyone seems to write that you can't add sour cream, it will curl up So I add at the end.

And I add a little more sauerkraut, then cabbage in cabbage rolls tastes better
A local German woman taught me that, and the cabbage is not fresh at all.
Already standing, languishing, waiting, sir

And I want a knuckle tomorrow, and today to her for the night potatoes with mushrooms. And my idea is to pour cream instead of water. I’m just worn out, splash or not risk it ... I plan an hour on high and then low for the night. What do you think?

Add cream at the end, or mix well with a spoonful of flour.

Yes, everyone seems to write that you can't add sour cream, it will curl up So I add at the end.

To avoid curdling cream, you need to take 20-25% heavy cream and you can make a mix of cream + white table wine 1 / 3-1 / 2 of the cream. Stir until smooth and pour into pepper-stuffed cabbage-meat and so on. Proven by experience

Already standing, languishing, waiting, sir

And I'm sitting next to you, waiting

[Tatyana]

make a mix of sour cream + white table wine 1 / 3-1 / 2 from sour cream.

Tatyana, and will curdle with flour with prolonged stewing? And if I like to mix + flour + sour cream with water and fill it with this mixture, how will it behave in slow motion?

[vernisag]

vernisagwhile so, they will prepare for the night

[Ira]

Ira, sour cream is sour and unpredictable with prolonged stewing
Once I boiled tomatoes on a grater with a small amount of sour cream, then diluted it with liquid and then put pepper or cabbage rolls - once the number passed, and when I rolled

Then I switched to heavy cream with white wine, also a sour taste, but the wine, combining with cream, thickens them, right before our eyes you can see how the mass thickens. And does not fold!

[Lerele]

Lerelealready very appetizing

with white wine ... and does not fold!

I understood everything I need to keep wine in the house, white and dry
Here is cognac, vodka, they can stand in the house for years, and wine, dry, white ...
All nafik evaporates somewhere, very quickly, I have no idea where and how

[Lerele,]

Lamb is tastier than slow lamb, I have not eaten. You can eat it with your lips, mmmm, you will have to march for mutton tomorrow

Lerele, what is the best way to cook lamb ribs? With vegetables or just ribs? How long?

[Lerele]

Lerele, I agree with the previous speakers! The view is already very appetizing!
German women give such good advice (y) Here local ideas have no idea what a slow cooker is.
And I bought a knuckle, tomorrow I will cook.

[Tatyana]

TatyanaThanks for the advice with wine and cream.
We have a lot of stress with sour cream, not all stores sell it (but it is so chemical that it will never curl up), but cream is everywhere and always.

lamb ribs

I just smeared it with salted pepper sauce and tormented the night .. 6-7 hours on medium mode, the head was dumped like a kusna)))

[Sivana]

Sivana, whatever you like !!! To smear it with what you want, add what the eye will fall on, turn it on and wait, dying from the smells of water is not necessary, lamb juice will give. But if the potatoes are pastry, then add some water.
I did not time it, I think 4-6 hours.
This is what I like about the slow, no dancing with tambourines, even if you don't add anything, the meat will still be tasty.
But I never bought the mutton, I forgot, my head was full of holes, I focused on stuffed cabbage, I ran around picking cabbage, and I was with the Turks, but with this cabbage I got out of my head

Girls, with a knuckle-failure, her husband did not like it, picked it up for decency, said hot jelly and did not finish eating, potatoes also did not inspire him. Well, it's understandable, they've never eaten this, we don't recognize the skin at all, it's not a very familiar food. Honestly, we rarely take pork, we haven't eaten it at all for 2 years, but now beef is incredibly expensive, we are trying to adapt. Just a question, are turkey and chicken also like jellied meat? Here I liked the stuffed cabbage, I think the goulash will be excellent, the only open question is with whole parts / carcasses, such as turkey legs, whole chicken. P.S. While the knuckle was getting ready, the husband comes up to the saucepan and says: why are you cooking it here all day, when in Shteba it’s the same for 20 minutes And I told him: you don’t understand anything, this is languishing ... He laughed at me, over the head stroked and left the kitchen Between the lines it was read: each is sick in his own way.
P.P.S Nevertheless, many thanks to everyone who helped in the preparation, your advice has resulted in an invaluable experience in cooking meat in pieces. I think if you take a piece without skin and less fat, it will work out great!

[Jenealis]

Jenealis, Evgeniya, or maybe, as an option, you would try the knuckle after cooling, it will seem to gel ...
we ourselves have not eaten pork for a long time ... now, for example, I can’t eat hot on pork bones, I’ve lost the habit, I don’t like the taste ... I can still in the form of a barbecue or something baked in the oven ...
mostly beef, we take from the owners of the bull yearovalovo at all .. lean meat, mostly stewed in cartoons, baked in the sleeve .. and now I bought a slow meat ..
IMHO meat in a large piece is the tastiest: girl_claping: juicy, tender .. and when cold it sometimes reminds me of a boiled tongue even

and also .. do not be so upset) you will find that it is delicious for all of you, because there are still so many tasty options ahead

[Katerina]

Katerina, here we are, and we see pork only on kebabs and chops, sometimes I cook ham, and the shank is just not a familiar taste. Although, I suppose, for those who are used to it, it should be delicious. But we must pay tribute, the meat came out tender, the bone came off by itself. In general, turkey legs are now interesting, how they taste.

[Evgeniya]

Evgeniya, but I like the knuckle, no matter what .. although I rarely made it very much ... I even bought it somehow pickled in the METRO .. this is probably because I love bacon) and the skin is generally the most delicious

[Jenealis]

Jenealis, it is also necessary to adapt to the slow meat, because the shank also had a stage when it is already ready, but it does not fall off the bone yet, because even during the languishing, the meat can be overdried and overcooked, the slow meat is good for third-rate meat with a lot of veins. Do not overdo it with turkey legs, catch the moment when they are ready, but the meat is kept on the bone

[Hope]

Hope, agree. Slow-streaked beef is so dumb: nyam: But you can't bite in another pan

I was here somehow cooking meat in a slow, something like gravy. I put it on for 6 hours, after four hours I wanted to eat, cooked rice for myself, put in some meat, and the saucepan continued to cook. The meat was quite tasty, soft and I decided to turn off the mv, but I forgot ... The next day we ate this meat for lunch and I realized that I had digested it, it became somewhat dry, there is no that tenderness, softness that was before ...
And now I sit and think, how much meat should I cook so as not to spoil it?
When all the juices are drawn out of it, it becomes like a dry rag ...
And for some reason I naively believed that when it would be delicious for a long time ...
Somehow I digested the stew too much in the pressure cooker, there was also dry meat, fibers like a rope.

And I told him: you don’t understand anything, it’s longing ... He laughed at me, stroked my head and left the kitchen. Between the lines it was read: everyone is sick in his own way.

Good husband!!
And mine is already at a different stage! Something, he says, for a long time we have not updated the park of our kitchen appliances! I immediately rushed to choose a little slow one!

and the shank is just not a familiar taste. Although, I suppose, for those who are used to it, it should be delicious.

Shank shank - strife! Sometimes it comes across not very tasty, from the boar. I make it sharper, then everyone eats.

I also did a knuckle today. Not bad, but without enthusiasm, it seemed to me that some kind of faceless marinade beer and marinade, something else needs to be added for the brightness of the taste.

[Mirabel]

Mirabel, mustard, dark beer or kvass, dark honey, caraway seeds, apple cider vinegar, sour apples to the bottom, celery, carrots. Even black bread is added to the sauce.

Very tasty with black bread !!!!! Highly!!!
Recently I fell in love with such a dressing in the sauce for goulash, I will throw the meat in pieces, and in the middle with small pieces of black bread and pour sour cream sauce, mmmm this

Very tasty with black bread !!!!! Highly!!!
Recently I fell in love with such a dressing in the sauce for goulash, I will throw the meat in pieces, and in the middle with small pieces of black bread and pour sour cream sauce, mmmm this

Exactly! And I love it so much, but no one understands why such a delicious sauce !?

[Lerele]

Lerele, Rada-dmsI will definitely try! Thank you!

[Jenealis]

Jenealis, Zhenya, yes, the knuckle is better then under the press, and it is like boiled pork. I put it in Belobok and until it cools. And in the morning, cut into pieces, delicious.
If you make chicken or meat, then I fry in a dry frying pan until golden brown and then simmer. Delicious!

Very tasty with black bread !!!!! Highly!!!
I recently fell in love with this dressing in goulash sauce

Can you give more details?

And now I sit and think how much meat should I cook so as not to spoil it?

No one talks to me, right? Boycott declared by cheli?

[2 "for" instant cooking "using the device as an electric saucepan"]

Boycott declared by cheli?

You are my beloved girl, what a boycott everyone just quieted down if you don't know how to do it, then we are even more so
I have 2 slow drinks completely different, Electrolux is large and not quick, you can forget everything in it for 4-5 hours and it will only heat up to the cooking temperature, and then you have to watch it, it can cook in 40 minutes, and it can be re-cooked in an hour, it contains almost there is no boiling, well, maybe in 6 hours the broth will move slightly, we are not talking about the boules at all
And Russell in my fusion reactor 2 "for" instant cooking "using the device as an electric saucepan" - a quote from the instruction, for this I only bring to a boil on a deuce and never cook for a long time, but immediately switch to 1 and often look in (I have nothing to do, so I climb, then slowly, then in a cartoon)

[Irina]

Irina, Ira. I've noticed 4 hours for high, that's what you need, or 5-6 hours for Low, but still you need an hour or two for High

[Jenealis]

Everyone has not only different slows, but also different tastes. About 15 years ago, it was a revelation to me about beef kebabs, my friends only ate beef in the family, they did not perceive pork as meat at all, and in our family, beef did not take root, well, I can't eat it, it is like a rag to me in any form ... Like meat, but nothing. Therefore, the shank in all forms goes with a bang, and if pork was not eaten, then the shank of course can shock - it is greasy, incomprehensible. In these cases, it was better to bake it, it would be drier and the skin would not melt, but a crust. Jenealis, Evgeniya, do not get mad, try to cut it into cold slices, it will taste good with mustard and horseradish, and I heat it up a bit, a little lukewarm is also tasty. Vaughn Irina vernissage separated the knuckle from the bone and made a roll of it in ham.
I made potatoes only according to Tanyul's recipe with meat and tomatoes. We liked it, but I won't repeat it, it hurts to wait a long time for potatoes, and it tastes like eating once and then heating it up - it's not the same .. And gradually it doesn't work.

And once, after reading about jellied meat from beef tails, searching for them for a long time and making jellied meat, I could not eat it. Not at all. So I gave everything to the dog, for all my and my husband's love for jellied meat, the taste interrupted the hunt.

Oh! Thank you Nadenka, thank you Natalia
I kind of also decided that 4 hours for pork is the maximum, longer, it will only get worse ...
I buy beef only for broth, with bone. I have never cooked in slow cooking. Lies, once gottwila with pickles according to Svetik's recipe - Stafa
The slow-cooker has only one, I cook in it recently and only learn. At first I did not know at all which side to approach and what to put the Schaub there it was delicious
I still need to buy this thermonuclear Russell, in my opinion I really need it

And now I sit and think how much meat should I cook so as not to spoil it?

Ira, check here by typing. Any meat will cook at different times and will take on a different consistency. And depending on your taste

I usually brought the meat to readiness, after 3-4 hours I began to check for readiness with a knitting needle. If you are satisfied with the taste, turn off the slow cooker, let it cool in the broth - during this time the meat will still be cooked in the hot broth. But no - you can take it out into a regular saucepan, let the cooking stop.

In general - adjust the taste of meat by cooking time

[vernisag]

vernisag, here

Slow Cooker Pork Schweinskarree aus dem Slow - Cooker (Lerele)



There, by the way, I made a piece of turkey and showed it, someone asked. And she did it from a frozen state. I do this a lot

I usually brought the meat to readiness, after 3-4 hours I began to check for readiness with a knitting needle.

Yes, that means everything is so, 3-4 hours is enough for Tanya, thank you very much!

[Lerele]

behold

Slow Cooker Pork

Lerele, Thank you so much!!!

Girls, thanks !! It's really just that everyone has different tastes, we love beef very much, if only we could eat it, if not for the price And we respect turkeys, and my friend can't stand the spirit, says the turkey smells like mud So go figure it out. Now I put the spatula on the sliced ​​pieces, below the onion in half rings and seasoned with seasonings. I will keep it for 4 hours, as advised, I wait. The magic aroma is coming. And they ate the shank, the skin for scrap, and the meat in the morning even seemed so to niche. Surprisingly, my 2-year-old daughter really liked this meat, she ate a third of the shank yesterday alone, although not to say that it would be a meat eater.

but my daughter, 2 years old, really liked this meat

When my daughter was 4 years old she used to wrap up taak lard, in any form, even from the soup she ate pieces of fatty meat with pleasure. I just thought her Belarusian roots make themselves felt
And now he doesn't eat bacon either

below the onion in half rings and seasoned with seasonings.

If the family reacts vividly to raw boiled vegetables with spices, then you can pre-sauté them in a pan (carrots, onions, celery, tomatoes) for 1 tbsp. l. vegetable oil with spices, salt (or a mixture of vegetable and butter). This will remove the raw flavor of the vegetables and give them a ready-made, creamy flavor. And spices, when hot processed in a pan, reveal their taste and smell.
Then put the vegetables in a slow sauce and put the meat on top, mix - and cook for about 3-4 hours, then taste for readiness and taste.

Maybe that's why my husband didn't like the meat, that it was stewed on raw vegetables Not all such cooking is accepted