Slow cooker recipe book (discussions, tips, problems)

turkey thighs
2 hours for High and 5 for Medium

[Katerina]

Katerina, very beautiful hips! What was the preprocessing?

[Vika]

Vika, take from. poultry this time
but practically none, rolled in salt, black pepper and ground paprika, which was brought to me from Hungary as a gift, it is medium sharp

And today I have a turkey in a nut sauce like CHERKES TAVUK.
I can't boast of the smoothness of the sauce, but the taste came out great, somehow more tender than that of SATSIVI and without bread, like that of CHERKES
I cooked for 4.5-5 hours at LOU, so that the tender meat did not have time to become cottony.
I sit, lick my lips counting on the second portion.

And where can you see the recipe. I love satsivi.

Interesting video)))

🔗

Yeah, interesting. only about the bread, I have a doubt as that is, can it really be so reddened?

only about the bread, I have a doubt as that is, can it really be so reddened?

Well, the curd casserole turns red, why not brown the bread?

I do not know
Try cheli?

Try cheli?

Try it, then tell us what worked or didn't work ..

I'm already baking, I'll show you soon
Baked

[vernisag]

vernisag, Irisha, the bread is excellent, like from the oven! Tell me on which program you baked and how much.

Ol, Abaldela herself when she saw that an hour later he began to blush. But on whole grain, the color of the crust is not very clear. you need to bake ordinary, white bread.
The form is small, disposable, which is 10 by 13, inserted a piece from a teflon mat, baked in a kitfort at a maximum, about three hours. But it burned a little and the crust is very thick, I think two hours is enough.
Dough for 200g of flour (50/50 with whole grain), kneaded in a bread maker.

Ir, cool! I will definitely try. Thank you!

Khryushkin's legs

ABOUT! Why haven't I seen this Temko? ... I will subscribe ... very interesting here!

I baked curls from butter dough in Kitforth, very tender, fluffy, some other than in HP and MV.
One incident is a thick, tough dark crust on the sides and bottom.
Baked for 2 hours on MAX, lining the bowl with parchment.
I liked the taste so much that I want to bake again and again. Who can tell you how to bake without a hard crust?

how to bake without a hard crust?

maybe you need to bake in the form? but generally gorgeous!

Here is today's one, I dispersed it by MIN, in 1.5 hours, then turned it off and covered it with a terry towel on top of a layer of 4.



He stood for hours, finished in the middle, and the bottom and sides are soft and ruddy





I cut it very hot, it tastes like cake, I wrote the words in the topic about Kitfort

Subscribe! It is very interesting to discuss recipes for slugs.

Today I fried chicken thighs on chugunin, put them in a slow sauce, poured hoizin sauce, put them on high. Let's see what happens. My son ordered Chinese-style wrapped meat for lunch.

Can someone tell me how to cook Dzavar for a side dish in a slow dish?

[Svetlana]

Svetlana, Light, oooh what words do you know! I had to google
so and probably like buckwheat? cereals-water 1 to 2 and on High, there to prepare the situation on Low, adding of course
Well, add oil to the ready-made oil.
This is how I cooked buckwheat. Magically! rice multicooker all rest together

I hardly remembered the name myself, although I brought them from Armenia, but I thought it was spelled
Made 1 to 2.5 water. 2 hours for medium and 2 hours for low.
Although I advised them differently.

I hardly remembered the name myself, although I brought them from Armenia, but I thought it was spelled

I went to look. Found spelled ..
Light, so what is it, maybe I need it too ..

This is Armenian wheat.

Dzavar - the pearl of Armenia Dzavar is made from mountain wheat. Small milk grains are boiled, dried a little and peeled from the film. In appearance, the product resembles pearl barley. If raw grains are processed, then cork cereal is obtained. Wheat is highly valued; excellent flour of the highest grades is produced from it: naship, horak, germak. Before cooking, dzavar is thoroughly washed, poured with cold water, boiled for 50 minutes. Poor-quality cereals can be cooked for 1.5 hours! It is easy to replace it with bulgur and arborio rice. Dzavar can be used to prepare an excellent first course (milk soup "Spas"), porridge, add to any vegetable or meat salad. It is good with chicken and lamb, it goes well with cilantro and matsun. Armenian risotto (arisa) is nutritious and healthy.

This is Armenian wheat

Clear. We don't have one. The spelled is full, but there is none. Thank you Light.

Girls who make dolma in a slow cooker, please give me a detailed recipe, how to prepare the leaves, and other subtleties.
(There is some kind of Armenian lean tolma, where mushrooms and onions are wrapped in leaves, put in earthenware, pressed with a weight and simmer for a long time at a low temperature, can anyone know how to cook it and what to serve?)

Made 1 to 2.5 water. 2 hours for medium and 2 hours for low.
Although I advised them differently.

Sveta, did they soak the dzavar beforehand, or did they cook it like that?
Is it necessary to soak this wheat, or is it already steamed, like our spelled?
And as you advised them, advise me, please

I decided to cook a pork knuckle in a slow dish, but I don't really know what spices and what marinade is suitable for her. And how much water is needed to fill it or without water at all? Can anyone share how to cook it!

[vernisag]

Irina's vernisag there is a recipe
Pork shank in Cuckoo 1051
She writes that she will do well in slow motion, she can ask her for details in the subject.
Here's another
Slow cookers: model selection, features, reviews # 8597
Slow Cooker Recipe Book (Discussions, Tips, Challenges) # 2331
And here is the finished recipe
Pork shank a la boiled pork in a slow cooker

[valentine]

valentine,
I cooked the knuckle several times, most of all I liked to hold it in a salt solution and then thoroughly coat it with spices and slowly. Be sure to follow the process, do not throw it into the night, expecting a miracle in the morning. It may not be there and the meat will be overdried. I somehow got a dry knuckle.
And no white pepper, if you don't want to get a frank sacred taste
Good luck! waiting for impressions

My slow wheel has seen a lot))
If there is time - a day (night), two in the cold in a saline solution, but not - it is uncritical
Cook without! water
I never turn over

but no - not critical

but I can't just throw and cook, the knuckle will be very "odorous"

[Mirabel]

And no white pepper, if you don't want to get a frank sacred taste

Mirabel, Vika, sistraaaaa I couldn't even define why I couldn't use white pepper, especially with pork ... HERE! You're right!

but I can't just throw and cook, the knuckle will be very "odorous"

Mirabel, Vic, where are you and me, and where Katko, Katya ... Don't compare

I would also soak a knuckle in salt water, and I would also add nitrite. Fair...

Don't compare

yes, that's all right!

I would also add nitrites.

and then slowly or suvid?

Souvid somehow cooked a shank, it turned out so tasteless: then I added white pepper.

Souvid somehow cooked a shank, it turned out so tasteless: then I added white pepper.

I sous pretended to be shank without white pepper - it turned out tasteless. I feel a very piggy taste in today's pork.Previously, this was not the case and pork when roasted was aromatic and tasty. I guess almost all the pork is bacon right now, they feed it with something, don't mind what

Listen, fennel seeds are very good for pork (as for me). They just sound great. You just need to grind them in a mortar, of course

Not, but what am I
It's just that I have knuckles from home pigs, not from the store
Here dad bought in the store, says greasy strongly
Ah tact yeah, soaked tastier)




I'll shake it up about white pepper too)
I made the first turkey ham (also homemade by the way) and added white pepper, it’s not mine, they say some kind of moldy taste and smell

Is white pepper good for fish? I sprinkle fish on them. Fragrant ..

It's just that I have knuckles from home pigs

Keep quiet, Kitty, don't tease

they say some kind of moldy taste-smell

Is white pepper good for fish?

Here is a tryndets, forgive my Russian. This is perhaps the only seasoning, the taste of which I do not understand AT ALL. And the Chinese are shoving white pepper all around, and it seems to be good for fish, but it's utter disgusting to me, only spoils the dish

But yes, it is perfect for fish
Especially to mackerel



I have a fishmonger uncle to look after such a recipe, it's just delicious ...
Ahh not white, but Pink pepper, I messed it up

utter disgusting, only spoils the dish

agree! and I bought a set of spices for carbonate from the Arabs and splashed it into the suvid Khryushkin. NIGHTMARE WAS !!!

very good for pork (as for me) fennel seeds

I have never used them or even seen them on sale, but I will pay attention. Thank you!

[Mirabel]

Mirabel, Vika,

Their aroma reminds me of anise ... If you like this, then take it boldly. It's just that some anise in cooking is also not very tolerant. We are just normal

Another bonus from the slow: here is the juice from the turkey hips, pour into a saucepan, chop potatoes, onions, carrots, zucchini there (I still have an autumn one, ours))
Boil, blender - here's the puree soup

I don't have home rolls, but I have happiness, I learned how to cook soft and tender potatoes in the Russell Hobbs slow cooker
(in pea soup and chicken broth, carrots and potatoes turned out slimy and tasteless).
This is according to Galina's recipe in 2 hours 40 minutes on High (2)





And this with zucchini in tomato sauce for 4 hours on Hai and stood in a bowl until morning.

KIPIT, by the way Russell on High is just fine when she prepares pea soup and potatoes in sauce, but when there is plain water in the bowl, there is NO boil on High.
Here is such a magical and mysterious device.

[Oksana]

Oksana, Oksan, how did you cook the zucchini?
great that the new slow-motion makes you happy!

[Mirabel]

Mirabel,
Vicat, zucchini became part of the sauce that covered the potatoes.

Today I am making a sauce with leftover zucchini + eggplant in tomato sauce from sautéed carrots + onions + tomato paste + water + sugar, salt, dry garlic and oregano.
I am very surprised that Russell was able to cook soft potatoes that just melt in the mouth, because this particular model was complained about that the potatoes were oak and soapy. (In my soup, in this model, the potatoes and carrots are really bad, slimy and tasty,)
And then I managed to guess, I don't even know what, but the potatoes in my mouth melt and the cold one does not dub.
Apparently, the experience has accumulated and things have gone well (5 years ago I could not cope with this model and sold it, now I challenged myself ... and I am so happy)
Temperature measurements helped a lot, I was able to compare her with Kitforth and navigate what can be trusted to her.
But I am surprised, there are no words ... firstly, KIPIT on HAY, and secondly, it prepares hard vegetables without water, or with delicious filling.

Apparently the experience has accumulated and things have gone

Well done! you approach the process creatively, unlike some ...

POTATOES IN VEGETABLE SAUCE in RUSSELL HOBBS Slow Cooker 19790-56.


1. Turn the slow cooker to mode 2 (high)
White potatoes, SALAD variety, peel, wash, cut into pieces of 2-3 cm in size and put in a bowl.

I put the potatoes closer to the walls, close the lid.

Zucchini - my zucchini, I clean, remove the seeds, cut into pieces and put in the center of the bowl and on top of the potatoes


I cut the eggplant into pieces and boil it for 5 minutes in salted water, rinse it, squeeze it lightly and put it in a bowl.


If there is no ready-made tomato sauce, then I make my own (, about 700 ml).
Using a mixture of butter and vegetable oils, I fry from 1 grated carrot, 2 thinly chopped onions, 130 g of tomato paste + sugar, salt, pepper, dry garlic and oregano. I fry vegetables and tomatoes well so that the smell of raw tomato disappears and a delicious spirit starts. I add water and boil the sauce a little, it is very important to make sure that it is tasty, that sugar, salt, pepper ... only in moderation.
I pour hot sauce into the bowl.

Cover and cook for 4 hours on mode 2 (High).
After about an hour, the mixture begins to boil against the walls, and over the next 1-2 hours the boil spreads over the entire surface of the bowl.

After 3.5-4 hours, I open the lid for the first time, taste the potatoes for softness and taste the sauce (the sauce usually has to be slightly salt and pepper), then I mix everything,

I cover it again, turn off the device and let it brew, covering the lid with a blanket.
I cook in the evening for breakfast. By morning, the potatoes are soft and slightly warm. I immediately put the leftovers in the refrigerator, I like it even more when cold

Girls, my husband wanted a hodgepodge. And I didn't cook it anymore .. and I don't remember how.
Where to look, tell me, dear

[Lelka]

Girls, my husband wanted a hodgepodge

Lelka, I read the question and ... decided that someone can be found and advise. What kind of hodgepodge are you talking about? Soup or braised cabbage? With meat or fish (if soup) and with meat or beans, or mushrooms, if stewed cabbage?