Slow cooker recipe book (discussions, tips, problems)

[NatalyaB]

Girls, take to the slender ranks thanks NatalyaB , I now also have a slow cooker 212
Tomorrow I want crushed oat porridge. Tell me, will it be enough for 2 hours for a high?

[M @ rtochka]

M @ rtochka, I boiled 1 glass of oats in kt-206, but I boil in water, only a teaspoon of plums on the bottom. I put butter + dried fruits. 2 hours for a high and 2 hours for heating (it could have been longer), I really liked it, it boiled smoothly.
P.S. Congratulations on the saucepan - great choice!

Fine! Now you won't get lost!
Slow Cooker Bigos Atlanta

Oh, what an excellent jelly that turned out to be slow! The broth is the most transparent! I cooked at an average temperature (in my slow, there are three of them: low, honey, high). From the loaded one - one pork knuckle and skins formed from cutting off the lard that was used for making lard. Previously, everything was brought to a boil in an ordinary saucepan on gas, rinsed, cleaned and then loaded into the slow-motion. Poured boiling water over and left overnight for 6 hours. Yes, I immediately added seasonings, carrots and everything that is supposed to
In the morning I woke up, fished out meat offal, the bones moved away from the meat in the bowl! It only remained to shred, strain the broth and pour into the caps! I put it on the balcony for final solidification.
I forgot to add garlic at the end of cooking. Here in the photo he is floating on top, this is not fat, as you might think

Gorgeous aspic.
Somewhat confusing in cooking before putting it in a slow cooker, in my opinion, but all methods are good when the result is pleasing.

he floats on top

finely ground would not float on top.
I usually press it with a garlic press, and add it to already chopped meat, without heat treatment, that is.

Gorgeous aspic.
Somewhat confusing in preparation before putting in a slow cooker in my opinion

Thank you! Well, as if ... the first time I did this thing myself, I boiled it for a couple of minutes before laying it down for fear of an unpleasant smell. Once it happened with salted lard in brine, I didn't clean the skin, so they threw everything away ... the taste of burned skin lifted

finely ground would not float on top.
I usually press it with a garlic press, and add it to already chopped meat, without heat treatment, that is.

Yeah, I'll take into account the garlic press! I just chopped a little with a knife ...

Yuri, wonderful jellied meat!

[gawala]

gawala, Irgata, Thank you!

[Yuri K]

Yuri K, you have a great jelly! I will cook tomorrow too) Interestingly, on Low it will probably have to be set for 8-10 hours

[Ginger]

Ginger, thanks Bet for the night, you won't be mistaken. Maybe mine was ready before, but I don't know, I was asleep

What a pity that the oval Russell Hobbs passed on the forum completely unnoticed.
Yesterday I put butter on the bottom, cut the onions and beets, laid out on the bottom, tomato paste, salt, sugar and dried vegetables "for borsch" and 100 ml of water on top. I switched it on for 2 and cooked until a delicious smell appeared.
I added boiled beans, poured boiling water up to 2/3 of the bowl, added salt, put lemon juice and half of the finished chicken breast, breaking it into pieces with a fork. And another 2.5 hours for 2.
She turned off the device, covered it with a blanket and left it until morning ..
Tasty and beets !!!!!! - tender and not overcooked.
In the morning everything was very pleasantly warm, sit down and have breakfast.



PS I also milled oak potatoes until soft, with butter and creamy, not sour sour cream 30 /.
3 hours for 2, then added yesterday the grits cooked in sour cream, mixed ... hearty, tasty,

Pre-fry (without oil) on the skin in a pan, so that the fat is melted and the skin turns brown.
Put in a saucepan, add vegetables to taste, potatoes - and simmer until tender.
You can pre-sauté vegetables with a drop of oil, this will improve the taste of raw vegetables.
You can add raisins, dried apricots, prunes, pickled lemon - just a few things to the pan (to taste and desire), and the taste will become richer.

This is about duck legs I made a memo to myself, so as not to look later on the whole topic. I really love duck with potatoes and caraway seeds, I'll try to use my Russell under this recipe.

Tex ... I have an idea for tomorrow. I want to bungle stewed potatoes with chicken hearts! I think everything will turn out as it should. In general, the "lazy" stew of my potatoes has just sunk into it, in all variations

[Yuri K]

Yuri K,
I want potatoes in creamy sauce and mushrooms, but in a thin layer along the bottom, (my Russell bottom is stronger than the Greeks than what is higher) so as not to mix, and sprinkle with cheese before boiling ..

[brendabaker]

brendabaker, in my pot a thin layer will not work, the volumes ... I modify my own recipe (Marinated chicken wings in a "fur coat" of stewed potatoes) The concept of the dish remains, its layering, and the meat ingredient changes

The body demanded a post-New Year detox.

Lean borscht made from raw vegetables (carrots, potatoes, beets, onions).

[Sveta]

Sveta!!! How to get red borscht? The point is straight ... I have already stewed beets with vinegar, but it still turns red in the borscht
And how did you cook it?) Just put everything in a saucepan at the same time? And such beauty ?!

[Galina Dog Gray]

How to get red borscht?

Buy quality beets? In "Pyaterochka" is usually good. Galina Dog Gray said that the best beets should be very dark in color. I understand that it is difficult to guess under a layer of earth, but you can, with experience, make out.

Yes, I read all the technologies Oksana brendabaker and made an absolutely lazy version.

Turn on the 3.5 liter slow-motion device on the HI. Next, start doing vegetables.

1. Beets 2 pieces of medium raw - 3.5 burner in a pail
2. Onion 1 piece large - 3.5 burner in a Sudok
3. Potatoes 2 pcs medium - alligator 6 * 6
4. Carrots 1 pc medium - 3.5 burner in a container

Lay in layers starting from the first point and further down the list, pour cold water, pour a couple of tablespoons of oil. As it boils, introduce Lavrik.

Salt, sugar, limonim, add garlic after all the vegetables have reached the desired condition. 4 hours, it seems. Let it stand at low for an hour and you're done.

By the way, when you introduce lemon, the borscht becomes brighter before our eyes - lovely!

[Galina Dog Gray]

Buy quality beets? In "Pyaterochka" is usually good. Galina Dog Gray said that the best beets should be very dark in color. I understand that it is difficult to guess under a layer of earth, but you can, with experience, make out.

Yes, I read all the technologies Oksana brendabaker and made an absolutely lazy version.

Turn on the 3.5 liter slow-motion device on the HI. Next, start doing vegetables.

1. Beets 2 pieces of medium raw - 3.5 burner in a pail
2. Onion 1 piece large - 3.5 burner in a pouch
3. Potatoes 2 pcs medium - alligator 6 * 6
4. Carrots 1 pc medium - 3.5 burner in a container

Lay in layers starting from the first point and further down the list, pour cold water, pour a couple of tablespoons of oil. As it boils, introduce Lavrik.

Salt, sugar, limonim, add garlic after all the vegetables have reached the desired condition. 4 hours, it seems. Let it stand at low for an hour and you're done.

By the way, when you introduce lemon, the borscht becomes brighter before our eyes - lovely!

Svetlan, spa for one more version of borscht!

[M @ rtochka]

Sveta!!! How to get red borscht? The point is straight ... I have already stewed beets with vinegar, but it still turns red in the borscht

M @ rtochka, Daria, pre-bake the beets in the oven, wrapped in foil. Do not peel, directly in the skin.
Then cook the borscht as usual, but without the beets.
And when it's ready, add a tablespoon of vinegar, baked beets grated on a coarse grater / well, or chopped, as you like /.
Boil. Just boil for a couple of minutes and that's it!
Let it brew a little.
The longer it is infused, the redder it is.
And the next day it will be ruby ​​in general!

I don’t like redhead either!

[Svetlenki]

Svetlenki,
Sveta, did you add tomato paste, or did you do without it?
P, S. Instead of potatoes, which we have made of wood, I added boiled red beans to the almost ready ridge.
It turns out tasty,

Did you add tomato paste, or did you do without it?

I didn't want to add it. Without her.

add boiled red beans to the almost ready-made ridge.

Is it an hour before the end? Do you cook the beans yourself?

I haven’t cooked borscht in a slow oven yet, but since my southern youth my husband respects borscht with beans. I cook myself. And white is better. The color changes from red to the dirty side.
Beets in the Five and I take, so it is burgundy, in salads. And the borscht turns out to be red
Thanks for the advice everyone !!
Today we returned from guests, from relatives. So I even missed my kitchen assistants, already hunting to cook something in the same slow cooker. Apparently, this is really already a diagnosis.

then an hour before the end? Do you cook the beans yourself?

Yes, just to boil and then make friends.
Beans I cook in Russell 3.5 l
I take 1 packet of beans 800 g, soak for 24 hours in a three-liter Bowl, changing the water.
Then I put my beans in a bowl, pour water 2.5 cm above the level of the beans.
6 hours on Hai, then I put the salt, mix the beans, uncoil the appliance, cover it with a blanket and leave it to cool. Then I wash the beans and freeze the excess portions




I take beans like this, in Magnet, they are Krasnodar,

Good afternoon everyone! Has anyone cooked pickle in a slow cooker? I honestly read all the topics on slow, but I did not find a recipe, I really hope for your help!) I recently had a slow (Kitfort KT-207, analogue of KT-2010), I don’t risk "composing" myself yet, I want a proven recipe)

[M @ rtochka]

And the borscht turns out to be red

M @ rtochka, Dasha, are you rubbing or chopping beets on the Berner? There may be a reason. Different degrees of damage to the "vacuoles". I just can't find another reason, since we have the same beets. But I definitely don't have red borscht.

I wanted to cook it from raw beets. The taste is completely different than the baked then introduced.




Oksana, a huge MERCYU for the algorithm for cooking beans in a slow sauce. I'll ask the Chief through an exclamation mark, maybe he will issue a separate recipe, do you mind?

[Svetlenki]

Svetlenki,
I just boiled beans again today, it somehow swelled more strongly than in previous times and it turned out that the liquid level is only 1 cm below the lower edge of the bowl. After 2.5-3 hours I removed the foam a couple of times, I was afraid that the foam would run away. After that I welded everything without problems, nothing escaped with a little foam. Now it is cooling and salting.

[brendabaker]

brendabaker, Oksana, but do you soak without soda? Probably without, if you change the water several times ...

Just tell me that boiled beans actually have a taste, but canned beans ... I finally miss it lately. She's some kind of boiled

[torbochka]

torbochka,
I have a recipe for pearl barley soup with mushrooms, maybe it will come in handy if the girls don't tell me anything better.
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=481519.0



Svetlenki,
Without soda, I changed the water three times, these beans are without a pungent odor, not as dry as imported ones, when cooked, they are both butter and soft and have a pleasant, not strong taste.
Previously, this was taken on the market

you do not mind?

Sveta, no, no mind, how many beans I have as a result, only it is necessary to indicate that it is for Russell Hobbs, and I would be afraid to put so much in Kitforth.

[brendabaker]

brendabaker, please tell me the price of such beans.

[Ginger]

Ginger,
about 60 rubles per pack, look at the lowest shelves, it sells out quickly

[brendabaker]

brendabaker, Oksan, have you tried to cook white?

[brendabaker]

brendabaker, thank you very much! I'm not surprised that they quickly disassemble, for such a price)))

[gawala]

gawala,
Gal, cooked 1 glass of dry beans, 4 glasses of water.
But I put dry beans in a saucepan, poured water 5 cm higher than the layer of beans, let it boil, cook on a low heat for 2-3 minutes, then removed the pan from the heat, let it stand with a lid for 1 hour, then rinsed it, put it in a bowl, pour it to measure with fresh water and cooked on High for 5 hours.
Then she salted and allowed to cool in a bowl.
I think that it is also possible with soaking, only less water will be needed, since the beans will already swell, I poured water about 2.5 cm higher.

And which one do you like more red or white? How many beans I didn’t buy, everything flew into the trash .. She doesn’t go or did it wrong.

[gawala]

gawala,
I liked the big white beans, white with a black eye, pinto and this one.
The imported one is often very dry and sometimes has a pungent smell, which makes my stomach ache.
The worst fasrl was from Ukraine, now I really liked it from the Kuban.

The worst fasrl was from Ukraine, now I really liked it from the Kuban.

Well, we obviously don't have that here .. Okay, thanks for the info. We have beans this and that. But I bought it very twice and have already forgotten the taste.

[gawala]

gawala,
This one is so fresh that while I was shaking it, it hatched.
My dad grows us a pinto variety at the dacha

This one is so fresh that while I was shaking it, it hatched.

You seduced me with borscht. I am writing an experience: I turned on the high, put the water with potatoes, and after 1.5 hours I put the cabbage. After another 1.5 hours it seemed that it was boiling at the far wall. Apparently, it seemed ... In general, I put pre-fried onions, carrots, beets. Another 2 hours have passed, it is not boiling.
In short, 6 hours have passed since the beginning, the temperature inside the slow-motion is 88 degrees. I poured it into a saucepan, cooked it on the stove, but the potatoes are still tough ...



Kit 212
Also, of course, I'm on you with him. Today, in general, it seems that he is not going to boil.

[M @ rtochka]

M @ rtochka,
Daria, I also add color to the borsh like this: I squeeze juice from one raw beet and add it to the pan at the very end.
As it boils, I turn it off. And, if you immediately add lemon juice or apple cider vinegar, then the color becomes even brighter, provided that the beets were not whitish and have a pleasant taste



Daria, try to simmer vegetables with a minimum of water, and then, as they melt, add boiling water as you need,
(See how Ira Lerel cooks cabbage soup, covered with a cabbage leaf)
And Tatiana Admin cooks borscht in a Zeptor pot, too, without water at first.

I also liked cooking without water more, I tried to cook borscht with and without water.
Down the beets, then the rest of the vegetables, covered them with a cabbage leaf on top, when the vegetables are ready, when broth or water is added, acid, lemon or vinegar are added, the beets do not lose color, the borscht turns out to be bright raspberry. When boiled in water, beets change color and taste too.

[brendabaker]

brendabaker, Oksana, Thank you! An interesting idea, I'll think about it!)

I turned on the hi, put the water with potatoes, and after 1.5 hours put the cabbage.

Daria, when we cook in a slow cooker, for the first three hours, each opening of the lid increases the cooking time by another 30 minutes, since the device has not yet warmed up and has not reached its temperature. And you toss him more cold vegetables. ... of course he * became thoughtful *

I also liked cooking without water more,

And me

Today I grated a large carrot in borscht, it seems to me that it gave bopsch an orange tint. Added tomato paste and lemon juice to bring back its beetroot color



PS Borsch still studied redder than usual, probably because she put less beets than usual and more carrots and beans

Yesterday I was just reading an excerpt about borscht from the book "Basics of Culinary Arts. The Art of Cooking Appetizers and Main Courses |" Usov Vladimir Vasilievich, Usova Lidia Andreevna. Anyone interested can read in more detail in the reviews about this book on Ozone, but I could not insert a photo (they write that it is a large file).

[Fish curry a la Thailand.]

Fish curry a la Thailand.
Carrots - 2 pcs. Cut thinly.
Pepper - 2 pcs. Cut into strips.
Onion - 1 large. Cut thinly.
125 ml chicken stock
Coconut milk -400ml.
Garlic - 2 cloves. Crush.
Soy sauce - 2 tbsp l.
Peanut butter -75g
Lemon juice -1 tsp
Potato starch -1 tbsp. l
Fish fillet - 600g. Cut into strips 1 cm wide.
Kummel, chili powder, coriander. Or Red Thai Curry Pasta - 1 tbsp. l.
Place the carrots, wig and onions in a slow cooker. Add chicken broth, coconut milk, garlic, soy sauce, spices.
Cook on LOW for 4.5 hours or on HI for 2.5 hours.
At the end of the cooking time, mix well the peanut butter, lemon juice and starch and add to the vegetables.
Put fish in a bowl and cook on HAY for another 30-45 minutes until the fish is ready.
New England fish soup.

Vegetable oil - 1 tbsp. l
Bacon - 6 slices Cut.
Onion - 1 pc. Cut thinly.
Garlic - 1 clove. Crush.
Carrots - 1 pc. Cut thinly.
Root celery -150g Cut into cubes.
Potatoes - 2 pcs. big. Cut into thin slices.
Canned corn -150g. drain.
Strong vegetable broth - 800ml
Fish fillet - 400g cut into large cubes.
Fresh shrimps - 250g. Clean.
Cream - 100-200ml
Salt and pepper to taste. A pinch of ground nutmeg.
For decoration . Parsley-1/2 bunch.

Heat the oil in a saucepan and fry bacon, onion and garlic in it until transparent. Do not overcook until brown !.
Put all vegetables in a slow cooker, add vegetable broth, salt, pepper and nutmeg.
Cook on HI for 4-4.5 hours Or until vegetables are ready.
Heat the cream. Put shrimps, fish in a slow cooker, add hot cream. And cook for another 30 minutes on HI. until fish and shrimp are cooked. Do not switch to LOW mode!
Serve with chopped parsley.

[gawala]

gawala, Galina, here are the correct recipes in the book.
The fish is already folded when vegetables are ready and does not take so long to cook.

Here are the correct recipes in the book.

Well maybe..

I'll add a fish recipe from my American slow cooker book.

STEWED SALMON with cucumber and yogurt salad.
125 ml vegetable broth,
250 ml of dry white wine.
1/2 small onion, chopped
3 sprigs of fresh dill + 10 g (4 st. L.) Chopped dill,
Salt and freshly ground black pepper
6 pieces of phioe salmon, 155 g each
250 ml thick yogurt,
1 tbsp. mayonnaise,
1 shallot, finely chopped
10 g (4 tablespoons) chopped parsley,
1/4 tsp ground caraway seeds.
1 long (English) cucumber, cut in half lengthwise, then each half thinly across.
How to cook:
In a slow cooker bowl, mix 125 ml of water, broth, wine, onions, dill sprigs., 1/2 tsp. salt and a little ground black pepper.
Cover and cook LOW for 30 minutes to blend the flavors.
Place salmon in bowl, close lid again and cook
1 hour on LOW
The fish should be completely matte, firm and very tender.
While the salmon is cooking, mix the yogurt, mayonnaise, shallotte, 3 tablespoons in a bowl. l. chopped dill and, 3 tbsp. L chopped parsley and cumin
Add cucumber slices and toss well. Season with salt and pepper.
Serve the salmon fillets in warm portioned plates, drizzle with the stewed juice.
Top with the cucumber salad and sprinkle with the remaining dill and parsley



PS the author cooks in a large slow cooker, about 6.5 liters.
6 servings.