Slow cooker recipe book (discussions, tips, problems)

At 4 years old, my daughter used to wrap taak lard, in any form, even eating pieces of fatty meat from soup with pleasure

A person is born with a layer of fat on the body and on the sides-butt, as nature intended
So, you didn't feed your child in infancy, in the womb, to the layer of fat she needed.So she made up for your flaws, brought her fat back to normal, rummaging through your pots

[Admin]

Admin, her, he did not appreciate the knuckle, it was the skins and the meat itself. And he loves stew with vegetables, there are no problems. I did something in the staff, there are a lot of onions and meat according to the recipe, we liked it. I think it will be appreciated. Now I poked it, it's a little harsh for now, it's worth 3 hours on the hae. So I'm thinking about doing it, keeping it high or low until evening. We are leaving in an hour, I'm afraid it will be overcooked ...

in the womb, did not feed up to the layer of fat she needed

We consulted and I decided to make meat for high, 4.5 hours, the meat came out wonderful! The onion dissolved, no water was added, the meat gave juice, and a delicious sauce turned out. Indeed, the meat is excellent. I still have one question, but will it work the same way? Or is the temperature not enough?

Well, I bought Russel Hobbs yesterday and immediately prepared a soup with barley and mushrooms on pork bones. I put everything in at once, poured it with boiling water and after 5 hours a delicious soup turned out (I did not soak the pearl barley). Indeed, a very rich taste. And today I decided to cook goby fish in vegetables (carrots and onions). There are many small bones in it, it has been languishing for 11 hours and the bones are not quite soft yet
I did not expect this ...

The creative itch does not go away. For the night I put milk corn porridge with dried fruits, and in the afternoon I cooked lentils with rice and pork ribs - indescribably delicious! The slow cooker is magic!

My saucepan is on its way, going ...

Immediately I will sweat milk, and cook buckwheat porridge

[Lerele]

And I threw it into the bowl, on the advice Lerele, a frozen piece of pork and a chicken leg, sprinkled with salt, spices and set it to cook on high for 5 hours, after 1.5 hours it turned on low.
It was not possible to shove rye bread into STE, so I poured the whole thing with kvass concentrate and sprinkled with garlic, very nice rye bread paflo

My saucepan is on its way, going ...

And mine arrived on Saturday. I walk around her and I don't know where to start. I'm afraid of her. And your schedule must be completely redone for it. As it was my custom: I get up in the morning and cook breakfast. Before lunch I think to compose for dinner. By two o'clock I’ll think of it and start cooking this dinner. And now I have to think over the menu for about twelve hours, somehow unusual

This is still unusual for us, but how cool it is - you loaded everything and you sleep or walk, you practically don't need to come up - if you just stir it once. I think we'll get used to it quickly

Oh! Thank you Nadenka, thank you Natalia
I still need to buy this thermonuclear Russell, in my opinion I really need it

Oh, Russell is a quickie, and I already have a big quickie, so I just want a slow one, so that it doesn't boil, but languishes ... I'm sitting thinking, is it worth ordering Russell?

[Russell]

I sit wondering if it's worth it Russell order?

He still needs to be found on the internet - it will be difficult to find them now, especially small ones

so I just want the slow, so that it does not boil, but languishes ...

Ol, so there are three cooking temperatures, there are probably also for languishing

And yes, it's hard to find

[Hope]

Hope. And the recipes? I am especially interested in the ribs, we did not like the porridge, although we also need to try it with dried fruits, so I’ll also ask for the recipe for porridge.

[Olga]

OlgaFor me, its cooking mode is not always convenient for me either, in the morning you need to cook breakfast, and then only lunch or dinner.
I don’t like to cook at night, nevertheless I have to look sometimes, how is it going. well, only if porridge.

Vika, I haven’t tried to lay out recipes yet, I don’t have enough time to figure out how this is done. In short: corn grits by volume 130-150 ml (for porridge of medium density). A little bit of raisins, dried apricots, dates, prunes, dried apples - that is, I washed 3-4 things well, doused them with boiling water and put them in MDV. Milk 1 liter brought to a boil and poured them cereal with dried fruit, mixed and 1 hour on high, 3 hours on low. Left until morning without opening. My daughter and I liked it.
I made lentils and rice by eye, about a glass of lentils (washed), half a glass of steamed rice and 1 liter of boiling broth, mixed in a bowl of MDV, put 5 small pork ribs on top. 2 hours on high heat, 2 hours on low heat. salt and seasonings to taste (I only have bay leaves and dry garlic). About in the middle of cooking, I stirred, moved the ribs to the sides of the pan. As a result, the lentils simply melted in the mouth, the meat separated from the seeds, very tasty. Didn't fry anything! - this is most pleasing.

[dana8275]

dana8275, Nadya, thank you!
And the lentils with rice and ribs turned out like porridge?

Yes, like a juicy messy porridge and the meat melted and fell apart, but I cooked too long, more than five hours, so I wrote that 4 hours would be enough.

Moved quotes from the topic of discussion and the choice of slow cookers here

And I baked the knuckle in a slow oven



Poured marinade (soy sauce, honey, pepper, spices, ginger) overnight.
Then I put it in a slow cooker and cooked for 7 hours on a high. I cooled it down a little, made cuts with a knife and took out the bones. Nazamzyukat with garlic and wrapped in plastic.
Then I think how to spresoat all this, what would be cut well? I put it in a ham maker and put it in the refrigerator.

At the first I trained the second I want to cook a little differently.
After cooking, straight hot, I will disassemble the meat with my hands, remove the nafik skin and pieces, evenly transferring the fatty pieces and meat with grated garlic, put it in a ham maker. I'll cover the ham with plastic wrap.
I think this will be meat and lard more evenly and fit more tightly

Irink, so you made the ham from the second shank, without the skin?

Not yet. I already forgot about her.

Well, hello there. Well I counted on you
When are you going to do it? Or should I not wait, start the experiment myself?
I didn’t find the usual fresh shank anywhere, I had to buy some in a vacuum with marinade today at the Five. Probably, you need to wash off all these spices and spread your own?

Yes, dastala already, the defrosting process is already in full swing
I think you don't need to wash it off, it's already smeared, it will work out fine. Only the cooking time needs to be reduced, 7 hours is a lot, all the juices flow out of it, 4-5 hours will be enough, probably.

Irish, do you need to pour water? Or is it better to bake?

I didn't pour, there was a little marinade and it will give a lot of juice itself.

And I made a knuckle in the slow, did not pour water, on Low for the night. I got up and turned it over a couple of times. And then I put it in a bag of ham and put it in the refrigerator to cool down. cut and eat in the evening

Yesterday I did a turkey thigh. What can I say .. tastier than in the oven at times. to our taste! Thanks to Lerelechka for the idea!
She peeled off the skin and half-frozen salted and pepper, soy sauce and pomegranate sauce and left. Mine wasted time and it took a long time to prepare, but it turned out to be such a yummy!
Today, the young people have eaten the leftovers by lightly frying the pieces in ghee. Very, very tasty! and there was no "nasty" taste-smell inherent in turkey meat.
In general, our pot is a wonderful miracle and thanks to everyone who talks about it! and shares her recipes!

And today I threw chicken thighs into it, straight out of the freezer, a little salt and adjika on top, foil balls down, and we went to the sea for a walk. There was really no time to defrost. In less than 3 hours, the tasty, juicy chicken was completely ready. But the experiment with porridge failed: I put 2 cups in water overnight, on a low, in one pearl barley, in the second oatmeal. Both were digested for my taste, I could not eat. It's a pity, I counted on her in this sense. But in general, I like the saucepan

And today I threw chicken thighs at her

And this morning I threw it into my pork knuckle, turned it on and started walking in circles to wait for it to cook. Two hours later, when I did not see any signs of juice formation, boiling and baking, I got angry and shoved this knuckle into the Shteba. An hour later, she pulled out and made pressed ham out of it, following the example of Irinka-Vernissage. She took off the skin. It turned out very tasty.
And I loaded the pork ribs into the slow jar (mine was pickled). Here I was already able to show endurance, and after four hours everything was prepared, it melted and melted in my mouth.

After two hours, when there are no signs of sap formation

I can't over her. Sooner, after two hours, then after 3-4, you can see at least something.
I put mine, which was not completely defrosted, so after 3 hours I still had red juice oozing. I cooked 5.5 hours, not enough, she did not understand me well ...
But all the same, she cut off the bones, the skin and stuffed it into the bag and into the ham, filled with what had flowed out of it. Let's see what jellied meat will turn out tomorrow

Soon after two hours, then

The pressure cookers spoiled me

stuffed into a bag and into a ham, filled with what had flowed out of it

And I didn't guess to pour the broth over the meat ... A little dense ham turned out, jelly would not hurt. Well, nothing, next time I'll do it.

Girls, but in the instructions for my slow-motion it is written that you cannot put frozen food in the pan
"Defrost frozen food completely before placing it in the pot."

These are the operating conditions for the saucepan

But this was not in my instructions, so I immediately put the frozen shank
Well, I wanted it after the gorgeous pictures from Irina

Well, if you think "analytically", then the instruction is right, and since I always think "analytically" (well, I’m slow-witted), I would never put unfrozen meat in a slow jar, for the same reason I will never eat shawarma

But this was not in my instructions, so I immediately put the frozen shank

Logically ... continuing the conversation ...
I think that a piece of frozen meat can negatively affect the performance of the slow one:
- cold meat does not give a normal rise in temperature, and lengthens the cooking time and there may be general problems with heating the device. Especially in a small saucepan, where there is much less free space (than in a large one) and the amount of liquid is also poured less, and the piece of cold meat is large.
- just do it badly to cook frozen meat, inside is raw and ice cream, on top of the protein begins to roll up already.
- and most importantly, the difference in temperatures between very cold and heating ceramics can affect the pan and crack - ceramics is clay, after all, and is afraid of temperature drops and sharp shocks.

These are my thoughts out loud ...

So in the slow, only the walls are heated, and the meat lies in the center at the bottom.
No, it won't be

I would never put unfrozen meat in a slow jar, for the same reason I will never eat shawarma

and how is one related to the other?

Here is my knuckle




She disassembled the shank into pieces, put it in a ham maker and poured it with what was left of it in the bowl of the slow cooker, closed it and put it in the refrigerator overnight.I realized that it is better not to tamp, just squeeze the meat a little while putting it into the mold. The meat was soaked with the juice that flowed out of it and it turned out much tastier than the last time.

and how is one related to the other?

In shawarma, after all, only that meat is fried, which is on top, but inside it is frozen

[Irina]

Irina,: girl-swoon: what is not a dish, then a picture

[Irina]

Irina,: girl-swoon: what is not a dish, then a picture

Aha, picture of meat !!!

[Admin]

Admin, Tanyusha !!! Thank you very much!! I got it! Standing on the table, and I walk around all day and admire! Now it's up to the groceries! To cook first ... The size is just the thing for us!

Now I will buy a little one for butter and milk, and that's it!

Thank you Girls

[Admin]

Admin, Tanyusha !!! Thank you very much!! I got it! Standing on the table, and I walk around all day and admire!

Olya, to your health! May it please with beauty and goodies
You can also simmer milk in this one, it is small in volume - after all, not completely pour milk, but 1-2 bottles will easily fit

made Uzvar slowly, a drink that tastes quite different than in a saucepan. Despite the fact that I never drank it before, did not love it, I have been boiling it every day for a week now !!!!!
who has not done it yet, try it!

May it please with beauty

Exactly, beauty, stylish!

[Rada-dms]

Rada-dms, congratulations, but what did you buy? I missed it, but I must congratulate

Ladies, you have some kind of male logic, if this, then this, but I have another, I wanted meat, got it, put it down and sleep, rest.
Maybe smart people write instructions, but my practice shows that you can do this.
So there is a choice, whether to wait or not, when it unfreezes.

beauty, stylish!

what such a beauty

So I overlooked something, what kind of beauty are we talking about? Let Olchik be injected, people want to know. (is it Russell?)

Like this:

Slow Cooker Russell Hobbs Cook @ Home 19790-56, 3.5 L

I also look at her, but I really like the Chinese ones. I'm just thinking