Slow cooker recipe book (discussions, tips, problems)

I. if there is time and desire, I boil a little meat in a regular saucepan until it boils. I take out the meat and slow it down. The broth is the purest. If there is no time, I even put frozen meat or bones in the slow-cooker and that's it. Then I filter it.

And it does not exist, because protein does not fold and does not boil out from meat fibers.

What did I have? I must try again. I have Russell Hobs

because protein does not fold and does not boil away from meat fibers. The boil is not strong.

I do not understand too. I cooked broth from a fish head, it turned out to be all white, so I had to urgently revise the concept and make soup with milk. Probably many factors influence.

with ceramic bowl

I thought they were all ceramic.
And about porridge in them where to read? We need a unit specifically for cereals, set in the evening, eat in the morning)

set in the evening, eat in the morning)

cooked in any MV. Cooked from evening to morning on heating. Gorgeous stewed porridge

So I always cooked in MV. But the last one is living out, a replacement is needed. Therefore, I think whether to take a new cartoon or a slow cooker.

[Sveta]

Have you ordered a large one?

Sveta, yeah, I ordered it, for 6.5 liters.
I skimmed across the slow cooker topics for a long time. I thought, well, there is a Shteba with modes, I cooked in it on languor, I liked it.
But then it kicked in, I want to try a ceramic pan, I decided 205 Kitfort, to cook porridge, but I began to look, there is no it and they write it is out of production. I threw it out that it was still a small saucepan and bought a 206 2.5 liter model. I have fun for two weeks until I get bored.
I remembered that I had already simmered milk and cooked fermented baked milk a couple of times, and so the taste from slow meat is completely different from that from Shteba, it somehow is right for me. Ryazhenka is excellent.
Compote, borscht, meat and poultry, I liked it all. And ahead of the holidays and jellied meat is needed. And with discounts, shops lure, gave in, bought Kitfort 214.

[Marina]

Marina, and does not smell like milk after meat and poultry?
You really inspired me

[Daria]

Daria, can we cook? If only for porridge. Or the Chinese have little slows to see

does not smell milk after meat and poultry?

no, it doesn't smell. Nothing to absorb the smell. The lid is ordinary glass. Glazed bowl.

[Daria]

Daria, so how will it smell. if the ceramic pan is washed to a shine and the lid is glass too. Silicone gaskets smell in a multicooker, there is no silicone in a slow cooker, that is, the smell has nothing to catch on.

So, I went to Yandex, they write, the bowl is metal, coated.
Where is the ceramics?

My baby is like that

and a little different

[Olga]

And for apple puree.

Olga, they love my apples, baked in the oven, so I plan to try it in a slow cooker, maybe our dish will turn out to be.

bowl metal

model?

[marina-mm]

marina-mm, marina-mm, Marina. It seems to me that the taste and smell are the same, both in the oven and in the slow. I will languish longer. Hear the smell, or rather smell it. Only do not peel the apples.

model?

I closed it. Kitforth watched. They are everywhere))
And the prices are good.
I'm still a little confused, sorry. Probably, we need to go into the topic of choice.
Girls, thanks! I will study more attentively slowly.

[M @ rtochka]

M @ rtochka, don't forget about Avito. It happens that something unnecessary for someone is sold, but you need it.
I have 3.5L Kenwood, two Chinese babies, and Keith. All with ceramics.

[Daria]

Daria, here is a Temka of 205 Kitfort model for 1.5 liters https://Mcooker-enn.tomathouse.com/in...415.0 .
At Ozone now there are -15% discounts on Kitfort equipment 🔗
Only 205 is not.



Olga, I will have my apples in the fall, I will definitely cook them. I do not peel them off, only cut out the seed capsule. And now from the freezer and from the cans must be used.

And so the taste from slowness is completely different than from Shteba, some of it is right for me.

Here! Exactly! And also this Shtebovskaya lid ... I'm tired of it, if the word ... These constant digging after washing and the rattling of screws inside take you out of balance

Temka 205 model

A little small
Thanks for the link to the discount! Did not see.

What was that with me?

I do not understand too. I cooked broth from a fish head, it turned out to be all white, so I had to urgently revise the concept and make soup with milk.

It seems Oksana mentioned that all slows are different. There are especially playful ones. So they can give out a temperature higher than mine, for example.

[Daria]

A little small

Daria, so if it is too small by 1.5 liters, then 206 by 2.5 liters, this will be 2 liters of usable volume. I liked it, even the milk for a 2 liter yogurt maker is just right.

[M @ rtochka]

M @ rtochka, Dasha, how many of you are there? There are five of us. I have 3.5 liters. I believe it is close. Less is exactly the bottom of the first slow. Second - yes, but first ... I don't know

[Sveta]

Sveta, I didn't get to the lid right away, but I got used to it. Now I'm retraining to cook slowly.
It is necessary to think over the dishes in advance, otherwise at such speeds you can leave the household hungry. And at night the kitchen door must be tightly closed.

[M @ rtochka]

Now I'm retraining to cook slowly.

The British somehow manage to throw everything into the slow in the morning and go to work. I have a bad idea of ​​such a system. Either I have too many children, or I get up late: -

All the same, the ingredients in the dishes, except for soups / borscht / cabbage soup, require preliminary sautéing. And when to do this in the morning, I do not understand. And I'm not ready in the morning for such smells.




M @ rtochka, Dasha, did you want porridge in a slow way? Dairy? It seems empirically decided that they are too stewed. The milk caramelizes too. Or am I missing something? I didn’t even try to put the porridge in a slow one for the night. I decided it wouldn't work out right

That's why you need a completely different approach to cooking, not a quick device. But for the sake of taste and benefit, you have to rebuild.

There are four of us, 2.5 liters will be perfect, we won't eat anymore))

It is necessary to read then on topics about porridge. On Yandex, in the reviews they write that they cook dairy in the evening



And even 206 sous-vid was called

[Daria]

Daria, 205 and 206 differ in volume of 1 liter, and the topic about 205, I think, is quite suitable. Oksana cooked and showed various cereals there. Read what suits you.
And the sous view was probably called because the temperature gives a low. But they got excited.



So far, I have cooked only rolled oats, whole grain oats and barley. Everything in the night and everything on the water. The porridge steamed well.

Who needs it, I can sell Kitfort 205 and 2010 (for 3.5 liters). Not my appliances, there is a MV Element with a ceramic bowl.

Well, I carry my cabbage soup as I promised.



She did not defend anything on purpose, they came out so transparent. Made with pork. Didn't put meat on the plate

[Svetlenki]

Svetlenki,
Sveta, awesome cabbage soup, but tell me about how I did it with pork, otherwise today I swirled around the brisket in Myasnov, and as a result I took a tenderloin for the same price looking for inlay breast fillets without fat and bones.



Sveta, without potatoes, or with potatoes? Sauerkraut? Did you pour water right away, or did you torment it without water, and then poured it with boiling water? Lavrik and pepper immediately threw, or at the end?

my cabbage soup

Ooooh, endured until the morning ... did not eat at night)))))
Class !!!!!

In winter I do it in a cartoon at a low temperature according to this recipe:

Cabbage soup with sauerkraut in a slow cooker (Lerele)

[brendabaker]

brendabaker, Oksana, I did everything as I wrote Lelka... Here is a tunic in a tunic.

Let's crack it while the saucepan is cooking ?! # 1590

The only thing was that there was no liquid on top of it. But you must!

I didn't have sauerkraut, at the end I introduced lemon.

I just cut the pork into pieces like a roast (3-4 cm side) and to the very bottom. Lavrik in the side of the bowl, toss the pepper ...

Class !!!!!

Lelka, delicious, honestly! Thank you for the science

[Svetlenki]

Svetlenki,
Sveta, what mode did you cook on? Did you put it on Low right away, or did you first bring it to a boil on High?

[Oksana]

Oksana, first on high I brought it to a boil (but my crockpot has weak gurgles along the rim) and then on low. I cooked cabbage soup for about 12 hours and then infused it for another night.

delicious, honestly!

Movements - just cut, but the output is deliciously tasty))) Now you will cook more often. Nice, very,
Have you mashed the potatoes? Didn't you forget?

Have you mashed the potatoes? Didn't you forget?

Yes, I first snapped a photo to show that there was no noise at all, and then I kicked potatoes and tomatoes with bamix. With black bread, but with lard mmmmmmmm mind you can eat it!

thumped bamiks

so it completely disintegrated into molecules. And what, no crush? I catch it with a ladle and knead the brine in it once.

With black bread, yes with lard mmmmmmmm

if the lard is not very good, I pass through a meat grinder + a piece of smoked lard. It turns out such a spread on bread.

And what, no crush?

I do not have. I didn't make friends with this kitchen tool

didn't make friends

you will have to if you want authenticity in cooking)))

[Svetlenki]

Svetlenki, Svetik, I'm cooking lamb broth for kharcho. Little foam, only on the walls. The broth is the most transparent. When I pour into a saucepan I filter

[kirch]

kirch, Ludmila, please tell us about the taste! It’s interesting. And how do you like the convenience of preparing the broth in a slow and usual way.

[Svetlenki]

Svetlenki, I'll tell you. I usually boil broth in Stebe. Fast and convenient. But the taste is not particularly pleasant. Somehow there is no richness in my opinion. Now I will compare the tastes. If you have time, it is convenient to cook slowly. It boiled, put onions, carrots, spices, switched to low - and walk

[kirch]

kirch, Ludmila, why are you waiting for a boil? I just read Galya The gray dog ​​in the topic about a fur coat. She says that if the goal is to boil the broth, then fill it with cold water. And if you get delicious vegetables or meat (for a salad, for example) - boiling water. That is, when pouring cold water, the tastes and juices are not sealed, but, as it were, there is a gradual return to the liquid.

Well, that's what I think, but I could be wrong.

... She says that if the goal is to boil the broth, then fill it with cold water. And if you get delicious vegetables or meat (for a salad, for example) - boiling water.

Svetochka, knowing this rule since childhood, I tried to cook the turkey breast with cold water, the meat turned out to be awesome, not dry, tender:
Slow Cooker Kitfort KT 205 # 88

And 10 days ago, I also puffed 850 grams of turkey breast in 205 with cold water for salad. But the most important thing was that they left, and the meat was not left raw (I didn't want to freeze the chilled food) and did not have time to eat. Therefore, after such cooking, this ready-made breast in a whole piece was also sent to the freezer (I never did this with meat for salad). Yesterday I defrosted it - the most delicate breast, almost didn’t even cut it - it split into fibers, only covered it across. I sit with Olivier's basin

So, I went to Yandex, they write, the bowl is metal, coated.
Where is the ceramics?

Metal. this is the very base of the slow ones


,

I will have my apples in the fall, I will definitely cook them. I do not peel them off, only cut out the seed capsule. And now from the freezer and from the cans must be used.

I made applesauce from the freezer in a slow lid. Everything worked out great.

The British somehow manage to throw everything into the slow in the morning and go to work. I have a bad idea of ​​such a system. Either I have too many children, or I get up late: -

All the same, the ingredients in dishes, except for soups / borscht / cabbage soup, require preliminary sautéing. And when to do this in the morning, I do not understand. And I'm not ready in the morning for such smells

I often practice overnight cooking. In your favorite morphics. It is 3.5 liters and a true slow. That's not a gram, I'm not afraid to leave it overnight. I make meat with vegetables without sautéing. Sometimes, if I want, I can fry the carrots and onions a little.But basically everything is without preparation and from the freezer. the vegetables are very tasty. And the meat, of course. And the dish is warm before dinner. The dish keeps warm for a long time and it is noticed that it does not spoil for a long time.

[Olga 61]

I tried to cook the turkey breast with cold water, the meat turned out awesome, not dry, tender

Arinushka, yes, the meat is very cool in consistency, this is a fact. I also recently discovered the "Quenching" program in little Redmond. I really, really liked the meat at the exit, both chopped (lazy cabbage rolls) and chicken parts. Also diEthical and tasty!

I make meat with vegetables without sautéing.

Olga 61, Ol, well, if the cooking time is approaching 12 o'clock, then yes. And for 6-8 roasts (meat, potatoes, carrots, onions), I did not cook without preliminary browning. It is a fact

[Svetlenki]

Svetlenki, Sveta, so I filled it with cold water and high mode. After about 2 hours, grubs went around the edges, added whole onions, carrots and transferred to low.

[Svetlenki]

Svetlenki, Agree with you. Somehow it so happened that my first morphine appeared. I do everything on it at night. In the afternoon you just struggle to wait.