Slow cooker recipe book (discussions, tips, problems)

let it sit LOW for 30 minutes to mix the aromas.

Thought .. For 30 minutes on the LOU, the bowl will not even really heat up .. In any case, in both of mine ..

Place salmon in bowl, close lid again and cook
1 hour LOW

Need to try..
Can the vegetable broth be replaced with vegetable broth cubes or not?

[gawala]

gawala,
Gal, in my book there is such a recipe for vegetable broth,
cook in a saucepan, on the stove,)
3 large leeks,
2 onions, cut through
4 carrots, chopped
3 celery cuttings with leaves, chopped
125 g fresh champignons, rinsed, cut in half
6 sprigs of parsley
1/2 tsp dry thyme
1/2 tsp. a grist of black pepper
2 l of water

Trim dry leeks, cut in half lengthwise, rinse and cut into pieces.
Place in a saucepan and add the rest of the ingredients.
Bring to a boil over high heat.
Reduce heat to medium-low and cook for 1 hour, slightly sliding the lid of the pan, until all ingredients are completely soft.
Remove from heat. Strain through a cloth. Squeeze out the rest.
Can be used immediately, or refrigerated for 3 days, or in the freezer for 3 months.

Probably such a vegetable broth will be delicious cooked slowly.

[gawala]

Another recipe for a 6.5 liter slow cooker from the same book
TUNA with white beans and herbs
125 ml vegetable broth
125 ml dry white wine, or rose
4 tbsp. l. olive oil,
1 can (15oz / 470g) chopped tomatoes, drained
1/2 small onion, chopped finely
3 sprigs fresh thyme, or 1/2 teaspoon dry
6 cloves of garlic, minced
Salt and pepper
375 g tuna fillet
, 1 can (15oz / 470g) white beans, rinsed and drained
1 tbsp. l. red wine vinegar
1/4 red onion, chop thinly
2 tbsp. l. with chopped parsley
Grated zest of 1 lemon.

How to cook
In a slow cooker bowl, mix wine, 1 tbsp. l. oils, tomatoes, onions, thyme, garlic, 1/2 tsp. salt and a little ground black pepper.
Cover and cook on Low for 30 minutes.
Add the tuna, close the lid again and cook on Low for another 15-20 minutes.
The tuna must become strong
After 15 minutes, the middle of the fillet will be slightly pink, and after 20 minutes completely matte.

In a bowl, combine the beans, the remaining 3 tbsp. l. oils, vinegar, red onion, half parsley and zest, 1/4 tsp. salt and a little ground black pepper.
Stir well, taste with salt and pepper.
Using a spatula with holes, transfer the tuna and vegetables to a plate, pour over the stewing liquid. Using two forks, cut the tuna into pieces.
To serve, divide the beans into 4 plates, top with the pieces of tuna with vegetables and sprinkle with the remaining parsley and zest.



gawala,
For our 3.5 l slow-cakes, you need to halve the amount of ingredients, these are recipes for large models, from 6.5 l

For our 3.5 l slow drinks, you need to halve the amount of ingredients, these are recipes for large models, from 6.5 l

It's clear. I just do not quite understand how for 30 minutes the slow on the LOU will be able to warm up ..

[gawala]

gawala,
Gal, it seems to me that only until slightly warm, she writes to mix the flavors

it seems to me that only until slightly warm, she writes to mix the flavors

Yeah. okay then let's try to do it .. well, or first, at least heat the water for 30 minutes ..

All the same, I came to the conclusion that the set for jellied meat must first be brought to a boil on the stove, and then shifted and cooked in a slow dish. This has probably been discussed a million times already, but I missed something. Here, we had delicious today!



I remove the fat from the top before serving

it was delicious with us today!

Beautiful jelly!

, it was delicious with us today!

class! Want!
So. The tail is frozen. Two chicken ridges Or rather a skeleton. Enough? How much water to pour?
Virgo, well, I have never cooked jellied meat. All hashi yes hashi ...))))

Virgo, well, I never cooked jellied meat

Sistra ..

Want!

I did this - I had broth after pilling chicken breasts (it was moderately salty), I threw my hooves in there, quickly brought to a boil, boiled for 2 minutes, took out, put it in a slow sauce, poured the broth to cover, threw the onion around into quarters, Lavrik, peppercorns pieces 5. Brought to HI to buns, translated to low and overnight. Turned off in the morning, disassembled after cooling.

I didn't even salt, garlic, or pepper. And so very tasty - with horseradish, a little vinegar on top, with steamed potatoes in their uniforms from Stebka, with crunchy pickled cabbage

I just had to understand the principle. So I understood, understood, I will do it boldly further.

Maybe I did something wrong, but it turned out delicious, honestly! For the second time in my life I cook jellied meat. The first one did not like from the cold in my slow

In 30 minutes on the low-voltage oven, the bowl will not even really heat up ..

Gal, I poured 250 ml of water into my Russell.
Turned on Lowe.
After 30 minutes, the temperature of the ox was 43.6 degrees,
And after another 20 minutes -59.3 degrees.



I wonder what temperature should be inside a piece of fish so that it does not dry out?
PS I gave a blunder !!!!!. Once again I reread the general information about slow cookers in my book. The author cooks in 6 and 7 liter units, in which the temperature on High is up to 150 degrees, and Lowe exactly keeps 95 degrees.
Almost all the recipes were prepared for her at her Low 95 deg.
And my Russell has 95 degrees. This is Hai, so I need to cook on my Hai.
Something like that.

[Sveta]

All the same, I came to the conclusion that the set for jellied meat must first be brought to a boil on the stove, and then shifted and cooked in a slow dish.

Sveta, what for? Unless you are sure of the purity of the feedstock?
And immediately I process meat and hooves well under the tap. You can scald with boiling water, if that
The hooves have been clean lately. Soaped with a brush, scalded and that's it.
I try to remove the fat as much as possible before pouring it into the molds gently with a spoon. Then it remains on the surface in a minimum amount.

I take one pig's hoof, one tail, or a thigh with a bone on my huge hoof. Plus a piece of meat I also throw in a pig, chicken, beef or turkey. That is, in general. Even in the middle of cooking, carrots, salt, onions, lavrushka and peppercorns.

I just had to understand the principle

Pokhlebkin also wrote that meat first or roast
them, or bring them to a boil, let them boil a little, kill the microbes, and then bring the pearl barley in milk to mind in a PARENKA, first boil for 5 minutes on the stove, and then simmer in a slow cooker

so I still need to buy hooves And I want yesterday ... if I want tomorrow, then the question

what for?

When I made jellied meat from cold - I had a hoof and beef, the broth at the exit turned out to be very, very cloudy, bits of curled protein floated, I filtered through everything I could, and still did not achieve clean as a tear. And my mother cooks jellied meat just like that. I don't want another

[Sveta]

When I made jellied meat from cold - I had a hoof and beef, the broth at the exit turned out to be very, very cloudy, pieces of curled protein floated, I filtered through everything I could, and still did not achieve clean as a tear. And my mother cooks jellied meat just like that. I don't want another

Sveta, I read somewhere and now I myself made sure that a transparent broth is achieved by long cooking.
When I cooked on the stove before, I didn't have enough. I always turned off a little early, apparently. Steam is coming down, the hood is humming ...
The first time in Kita, too, turned off at night in the morning. I slept badly ... Suddenly it will boil away, suddenly there is more ...
But the last one turned out as it should. Cooked longer.Translated to Low with high. He gurgled for 7-8 hours with me

And I cook it up: pork broth + turkey neck, carrots, onions, parsley root, peppercorns - I poured everything to the top with cold water, turned it on for high, for 10 hours ... an hour remained, and you can disassemble it. The broth practically does not boil away, although there is a hole in the lid. It starts gurgling in 7-7.5 hours. I usually bet at night, today is an exception
As I bought Atlanta, I cook jellied meat only in it - the broth is always transparent. Measured boiling point - 97 *

[Zhanik]

Zhanik,
My slow cooker has a temperature of 85 degrees on Low and 96 degrees on Kitforth on Low.

[Zhanik]

Zhanik,
My slow cooker has a temperature of 85 degrees on Low and 96 degrees on Kitforth on Low.

Oksana, I also have Keith. 211 like. Well, which is 8 liters. Well, my gurgles are very active. A pot to the eyeballs almost. Na hai frankly boils. On Lowe gurgles, but quite noticeable to the eye

hi

High and Low are different modes, at 85 degrees. won't start gurgling

that a clear broth is achieved by long cooking.

Nuuuu, I believe that a clear broth is also achieved by quickly bringing to a boil.

[Zhanik]

Zhanik,
Oh sorry, I'm talking about Russell Hobbs, I often began to cook for them
(I cook frozen vegetable mixtures as a whale) there, his nimbleness is very welcome



My whale gurgles here and there, just different times

[Sveta]

Nuuuu, I believe that a clear broth is also achieved by quickly bringing to a boil

Sveta, may be...
But I cooked it in Kita ... And there is no question of rapid boiling for sure)
However, in theory it is not strong. Therefore, I will not argue.

Oh sorry, I'm talking about Russell Hobbs

Oksana, Keith is my first slow. I took it especially large for jellied meat. Because it's good to be friends at our age with vegetables (with) with jellied meat.

Girls boys! I wanted to ask, no one made chicken liver in a slow one? I have Whales 2010 and 205.

Ventricles, 700 grams, stewed at 205 - they turned out great, and before they only made them in a pressure cooker.

So the liver (800 grams) needs to come in the evening and tossed in, so that it is clean and edible.

Ventricles, 700 grams, stewed at 205 - they turned out great, and before they only made them in a pressure cooker.

How long does it take? Can I get a more detailed recipe, please?
My first dish is slow, back in the summer. She extinguished for 7-8 hours until the desired softness. The first 2 or 3 (I don't remember already) are high, then low. Put out and put out. In a semi-liquid onion-carrot-tomato sauce. The result did not satisfy: still not as tender as I wanted (and as I tried once in a cafe).

[Mrs. Addams]

Mrs. Addams, I'm just doing it at 205) A 700g package fits all, plus two or three medium onions or one onion and carrots. I rub vegetables on a burner, add tomato paste or homemade tomato sauce, liver and salt / spices on top, add a little water, that's just a bit, for a high hour for 2-2.5 (maybe it will be ready and faster, but we just have a dream -hour with small). Then I add sour cream, stir and transfer to Lowe for a while. Mine like it, but it's understandable, it's all a matter of taste)



NatalyaB, too, the ventricles in the slow-motion didn’t go too far. For some reason, it tastes better in a pan.

[NatalyaB]

How long does it take? Can I get a more detailed recipe, please?

NatalyaB, yes, what is the recipe, did not even begin to unsubscribe in the whale topic - ventricles and soy sauce, 2 hours for a "hi". When they boiled, I realized that this was not a fillet, there would be no broth and added a little hot water. And at least another 1 hour (or maybe, if I forgot about them, and 2 hours) stood on the "high". Of course, they settled down and boiled down, but they turned out to be very soft. Probably, it is important that the ventricles themselves are chilled, farmed and the presence of soy sauce - this is my main meat softener, I do everything with it.



Ginger, Marina., thanks for the recipe, I'll try and unsubscribe.

[Mrs. Addams]

Mrs. Addams, Thank you. Somehow I'll make up my mind once more.

[Mrs. Addams]

Mrs. Addams, not at all) This is really so, just a way of cooking)

All the same, I came to the conclusion that the set for jellied meat must first be brought to a boil on the stove, and then shifted and cooked in a slow dish. This is probably

Today I cooked broth from turkey drumstick steaks. Tear of an angel, not broth turned out

Tear of an angel, not broth turned out

Oksan, does the broth taste like? Is there a taste-aroma? You liked? In appearance - bravo, of course!

Oksan, does the broth taste like? Is there a taste-aroma? You liked? In appearance - bravo, of course!

Sveta, broth, like my mom's. Taste and aroma are present in moderation, I want to take additives.
I cook on Hai, with a quiet boil, until it smells delicious, then on Low I just bring the meat to a state of soft juiciness, it's an hour and a half.
This broth lacks the gray color, the chordtsam flavor, or the flavor of yesterday's sweaty broth, which sometimes appears and is disappointing in slow cookers.
I liked it better

High to delicious smell

At the same time, does it come to a boil, or not?
Broth class!

At the same time, does it come to a boil, or not?
Broth class!

Yes, it boils quietly both in Russell and 205.



I made 205 with his own cap. Very good modes, it's not for nothing that I love him the most.
The results were referred to the topic by Tanya Admin

Nuuuu, I believe that a clear broth is also achieved by quickly bringing to a boil.

I read somewhere and now I myself have made sure that a transparent broth is achieved by long cooking.

I have jellied meat since 2012, when I bought a slow-cooked meat, I cook only in a slow jelly. And this is every 2 months for sure. I never boiled it before putting it in a slow lure, he himself will then boil in it. But now the time increased from 10 hours of cooking to 15 - 18 hours somewhere. That is, I put it at 3-4 o'clock in the afternoon on high, in the evening when I go to bed, or a little earlier, as I see that I am boiling, I translate it to low. And I turn off the clock at 10 am and start to disassemble. I cook from pork knuckles and hooves. The broth is almost always transparent, all the protein remains on the bowl.
But everyone chooses for himself what is more convenient for him, I just shared my experience of cooking jellied meat. The time increased by the taste of the jellied meat, they were looking for the most delicious option for themselves, and for me the most convenient time algorithm turned out to be.

I have been jellied since 2012, when I bought a slow jelly, I cook only in a slow jelly

Sveta, what liter and model?

[Stafa]

boils quietly

So you must first bring to a boil, then Lowe, as I understand it.
Thank you !



Stafa, Svetlana, wonderful mode, comfortable!
Thank you, I took it away.

wonderful mode, convenient

It is even more wonderful when you put the offal in a bowl and pour boiling water over it. So the pot goes on mode a little faster. I still salt right away by the way, although many are against it, I put onion and peppercorns, Lavrika. Whole carrots, which I chop finely after straining the broth and processing the meat from the bones

I have a Kenwood 6.5 liter bowl. I immediately put onion, carrots and peppercorns, salted medium. Then I add one broth. I put the lavrushka in the morning, an hour and a half before the end of cooking.

Translated another recipe.
EGGPLANT CAVIAR.
1 large eggplant, 700-800 g
1/2 cup finely chopped tomatoes
1/4 cup finely chopped onion
1/4 cup low-fat yogurt
3 teeth of garlic, chopped
2 tbsp. l. olive oil
1/2 tsp dry oregano
1- 2 tbsp. l. lemon juice
Salt and pepper to taste
Lavash, or pita for serving

Pierce the eggplant in several places with a fork, put in a bowl, cover and cook on LOU for 4-5 hours, until soft.
Allow to cool to room temperature.
Cut in half lengthways and boat out the pulp.
Mash the pulp and mix it with the tomatoes, onions, garlic, yogurt, olive oil and oregano.
Season to taste with salt, pepper and lemon juice.
Serve with pita bread, ioi pita bread



And one more
CREAM of MUSHROOM SOUP
3 cups skimmed chicken stock
450 g mushrooms, cut into slices
1 cup chopped onion
1.5 cups 2% milk
2 tbsp. l.corn starch
Salt pepper

Mix broth, mushrooms and onion in a bowl
Cover and cook on LOU 5-6 hours
30 minutes before the end of cooking, pour in 1 cup of milk.
Then transfer to Hai and warm for 10 minutes.
Mix the starch with the remaining half cup of milk, pour into the soup and cook for another 3 minutes. Season with salt and pepper.

And one more recipe, mushroom soup for a 6 liter slow cooker
CREAM if Mushroom Soup,
1/2 cup butter
1 medium onion, chopped
2 cloves of garlic, chopped
6 cups (700g) mushrooms, cut into slices
4 cups vegetable stock
1 cup dry white wine
1 tsp dry tarragon
1.5 tsp. salt
1.5 tsp. ground black pepper
1 cup heavy cream
1/4 cup cornstarch

In a large skillet, melt the butter over medium-high heat.
Add onion and fry until * translucent * onion, 3-4 minutes.
Add garlic and mushrooms and serve until mushrooms are tender.
Pour in wine and cook for 2 minutes.
Transfer the mixture to a 6 liter slow cooker bowl, add the broth, tarragon, salt and pepper.
Cover and cook
Or at Lowe 3-4 hours,
Or on High 2 - 25 hours
In a small bowl, combine the cream and the starch. Add to soup for 30 minutes.
Set aside half of the soup and the other half, and beat with a hand blender.
Reconnect both sides of the soup.



CHICKEN SOUP WITH NOODLES
8 cups chicken stock
4 carrots, cubed
3 celery stalks, cut thinly across
1 large onion, chopped
1/2 tsp dry thyme
1/4 tsp dry turmeric
Salt and pepper
1.7kg -2kg whole chicken
350 g wide egg noodles
.
Combine stock, carrots, celery, onions, thyme, turmeric, salt and pepper in a 6 liter slow cooker.
Put a whole chicken on top.
Cover and cook
Or 7 hours on Low
Or 5-6 hours on Hai.
Take out the chicken, put it on a cutting board to cool.
Add noodles to the bowl, cover again and cook for 8-10 minutes until tender.
Remove the skin from the chicken, remove and discard the bones, cut the meat into pieces.
Place the meat in a bowl. Season to taste with salt and pepper and serve immediately.



BORSCHT BORSCH

2 liters beef broth
350 g lean beef, cubed
450 g beets, cubed
3 cups coarsely chopped kale
1.5 cups carrots, sliced
1 cup chopped onion
1 tbsp. l. dry green dill

1/4 to 1/3 cup apple cider vinegar, or cider vinegar
Salt and pepper
Sour cream for serving

Add everything except vinegar, salt, pepper and sour cream to a 6-liter bowl.
Cover and cook on Low 6-8 hours,
Add vinegar an hour before being ready.
Season to taste with salt and pepper.
When serving, put sour cream on each plate



BEET BORSCHT BREAKER
1.5 liters of beef, live broth
1 pack of 240 g Polish low-fat smoked sausages
1 small head of red cabbage, finely topped
4 medium beets, cubed
2 carrots, sliced
1 clove of garlic, minced
1 bay leaf

2 - 3 tsp Sahara
2 tbsp. l. apple cider vinegar, or cider vinegar
Salt and pepper to taste
Dill herbs for serving

Put everything except sugar, vinegar, salt, pepper and dill in a bowl of 6 liter slow cooker, cover and cook on High for 4-5 hours
Add sugar and vinegar 1 hour before cooking.
Take out the sausages, cut them into slices and return to the bowl. Throw away the bay leaves.
Season to taste with salt and pepper
When serving, add chopped dill to each plate

A good shank turns out slowly, especially when from your own pig, meat!


Shank in a salty solution for a couple of days on a cold loggia. Just freshly ground black pepper this time

and on. High for 3-4 hours, and another 3-4 for. Medium (slow Morphy)
Tender, juicy meat, transparent collagen

The beauty !

[Katko]

Katko,
Gorgeous knuckle ,, Katya, did you add water at all?

[Katerina]

Katerina, Katkohave you got morphy? Large? How do you like it?

What about the meat's taste and consistency? How boiled? Or closer to baked?

A good shank turns out slowly, especially when from your own pig, meat!

and how did she get into your slow? like stuck out at first? how much slow is yours?
You baked a knuckle without water, of course?

And for a long time I cut out the bone from the shank, then into its broth, this bone, I usually cook meat from two shanks at the same time, if the slow is 4.5 liters.
And when I used to bake a shank with a bone, then I put the bone in the broth, it gives a good taste to the broth, like any bone from fried or baked meat.

Or closer to baked?

if without water - baked.

[brendabaker]

brendabaker, no, I don't add water to any meat, my juices are enough
OlgaGera, no, small, 3.5 l, while I'm staring at the big one
M @ rtochka, baked meat, I repeat about this, this is the main difference from cartoons in slow-moving
Irgata, at 3.5 liters, for the photo I put her like this, and so she lay down close, after a little bundle shrank
I don't cook broth with pork, but meat on bones is even more interesting