Slow cooker recipe book (discussions, tips, problems)

Girls, tell me some kind of turnip recipe, I bought a couple of them here to try, and what to do with it ..

And I will listen. And then besides turnips with honey, for coughs. nothing comes to mind

turnip recipe

I won't tell you the recipe at all from turnips, but I use it in various stews along with other vegetables: carrots, potatoes, pumpkin, zucchini, etc., that is. For example, put out all this in sour cream. I boil a little, literally boil for 2 minutes in water on the stove, then in a slow cooker and add sour cream. Simmer until victory.
Or without sour cream, lightly spicy (all vegetables in small cubes, olive oil, dry herbs, mustard seeds generously). But I do this in a slow cooker so that it does not melt.
I add to the cabbage soup when the turnip is at hand.
Mashed with potatoes, sweet potatoes (but without milk).

turnips with honey, cough.

It's like a black radish. From cough.

Turnip is better fresh in salad
I took the recipe from Tanya Admin.
And if you cook it, you can add it to the salad-salad instead of potatoes. I did it somehow, but I didn't replace everything, but a couple of potatoes. It was imperceptible, at least they ate mine.
I recently also baked, cut myself a salad: baked beets + turnips + all sorts of different seasonings, marinades, you can sprinkle with seeds or sprouts (if any)



And with honey, yes, I only know radish

baked meat, I repeat about this, this is the main difference from cartoons in slow-moving

Yesterday I baked beets in foil and, for the sake of interest, measured the temperature at the back wall of the blackest bowl,
After 3.5 hours 130 degrees. FROM
After 4.5 hours, 140 degrees. FROM
I did not heat it further, because the beets were already cooked. Beets were 94-96 degrees C
But when there was only 590 ml of oxen at the bottom of the bowl, the temperature of the bowl wall was already much lower
After 3 hours 100.3 degrees. C, after 4 hours -102.1 degrees. FROM

PS, I carefully examined all Katyushin's photos and realized that a 3.5 liter slow-cooker is capable of baking, if there is a little meat, right, so that not the whole bottom is covered.
I prepared the shoulder of a turkey for a test, indeed, both ends and verz were already reddened, the part that was to the bottom could be eaten with lips, but the top was dry and harsh .. I realized that I needed a solinade and you need to start with Hai. delightfully. Well, you need to stack it so that the meat is down, the bone is up, like Katya in the photo

[Oksana]

Oksana, well, not really, at about a little meat
The top is always baked, therefore, sometimes I turn it over
For example, so that the skin is both juicy and baked, you can first put it on it, it will be stewed in juice, then up it



And I just baked the whole turnip in a slow oven, like "simpler than a steamed turnip" ... but if the turnip was of the wrong sort, if it wasn't my taste ... in general, I was not impressed
Here it is fresh, yes, I liked it more

.


It's like a black radish. From cough.

Oh, exactly. I didn’t confuse something

, sometimes I turn it over

Katya, I came to this conclusion, but somehow I did not dare to execute everything, because the stereotype interfered with * put it down and went to sleep *.
With Russell, it will definitely not hurt to turn over once, I did so and ate with pleasure

Girls, slow bakes from the top, even if not at the very bottom. I've baked bread, a ruddy crust on top, everything is as it should be. I will only emphasize right away. The place was not in the butt. The dough is made of 600r of flour, and the slow is 8 liters.

stereotype * put it down and went to bed *.

This is very possible, but when stewed in a sauce.She put out the turkey's shoulders, and they got large, in my "big" 206 two pieces stood at an angle, diagonally. Without any salting, but with preliminary light frying (it tastes better for me) under onion-sour cream sauce, cooked until tender. 1 hour at high to warm up, and 4-5 hours at low (I don't remember, I cooked for the first time, I came up - poked, cooked further). Didn't turn it over.
The guinea fowl's legs were soaked with toothpicks, then like the shoulders, only the onion-carrot-wine sauce. They were ready in 1h + about 4l.
A rabbit according to this scheme without soaking - I don't even look, I'm sure I'm ready, how many times. Leek, carrot and sour cream sauce.

Girls, thanks, we must try it in the stew, and raw for a start!

From turnips, Admin has a carrot salad, very tasty. There, turnips and carrots are grated for Korean carrots.

Thank you, I have already looked at the recipes from Tanya Admin!

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

I cooked half a portion in a slow cooker Russell Hobbs, about 3.5 L
Mode * 2 *, total time 4.5 hours, with barely visible boiling
Cooked in chicken broth, added chicken, not beef.
Temperature 93-94 degrees. FROM.

P, S, I have cooked twice already, Olin once loaded the bowl 2.5 cm below the near top edge, it turned out worse, because if you cook a large portion, then when the bowl is overloaded, the cooking time is lengthened and the temperature rises to 97-98 degrees. C, this is a noticeable boil.
As a result, beets, cabbage and meat lose out in taste.

This loading matters

[Oksana]

beef, cubed

and I stared at it. I think this is very important. At least this may be the reason for my failures in slow-cooking beef.

Oksana,

lean beef, cubed

Is this raw beef or the one on which the broth was cooked?

If anything, pardon the silly questions, I'm in slow cookers - oak oak.

[Trishka]

Trishka,
Yes, in my Russell it looks like this.
If less than half a bowl, for some reason he lowers the temperature on Hai to 87 degrees.
If more than 5-6 cm to the top of the lid, then it takes longer to gain temperature and boils strongly,

is it raw beef or the one on which the broth was cooked?

I have raw chicken, which I boiled a little beforehand and drained the first broth.
I did it for the first time directly with raw beef, I didn’t like what I noticed in the borscht - lace * from foam.

Well, yes, apparently the more it is poured, the more it gets hot, so that everything is cooked all the same, and therefore it boils, my Kitty boils so well when I cook the broth.

I did it for the first time directly with raw beef, I didn’t like what I noticed in the borscht - lace * from foam.

Here! And I so very cool "failed" jellied meat with beef in the slow. It was a disaster. All the same, there is a specificity for beef, apparently.

[Oksana]

And I, with beef ribs, failed the cabbage soup from which everyone was delighted .. At night I put a muddy broth with nightmarish marks, the meat boiled like a rag.
Oksana, and what part of the chicken did you take for borscht?

[Mirabel]

Mirabel,
I took 200 g of small fillets.
, I have to make it more fast.
I cut it into pieces and boiled it a little in boiling water. Then I washed it and put it in the bowl along with the rest of the products.
3.5 hours (followed by another hour with lemon juice.



Virgo, I forgot to add .. I cut the beets into small cubes, as Hortex is rare in my Ukrainian borsch, that is, approximately
1cm x 1cm

"failed" jellied meat with beef in a slow lye.

what is wrong with him? I filtered it and that's it! And beef in small pieces releases a lot of juice and foam. And I don't like this broth. Only from a large whole piece. What's in the slow, what's in the pan.

I also made jellied meat slowly for fun, meat in large pieces, as always for jellied meat. It turned out ok, but it takes a long time to cook. It's like cooking without pressure cookers on low heat before.

[Vika]

failed cabbage soup

Vika, Mirabel, sad. How did you cook? There is nothing fancy there.
And in general, did you cook the first in a slow dish?

[Uzvar in Kenwood CP-707]

Uzvar in Kenwood CP-707 - bowl 4.5 l.
A handful of dried apricots, half a handful of light raisins, a handful of dried pears in slices, I don't put sugar, the water is cold to the top. 4 cloves, half a teaspoon of ginger powder. And added partitions from 10 walnuts. When ready, poured a little cinnamon. or cassia ...
5 hours on high. 2 hours heated.
For 5 hours on high, the uzvar warmed up to 95 *. Dried apricots were originally almost dried, not dried, boiled, pears well done, before drying, dried themselves, were oaky, but fragrant. Raisins of their own drying, with seeds.
On heating, the arrow shows the heating mode, and on the monitor, the pan went down to warm, the countdown went from 2:00 to 0.
By the end of 2 hours, the heating became 81 *.
........................ ........................
For the sake of interest, I did not turn off the slow cooker after the recommended 2 hours of heating had expired - and it turned off, that is, everything on the monitor is zeros at 0:00 and there is no "saucepan" sign. I pressed the power button - the monitor lit up, but since I did not set any mode, it went out quickly.
........................ ........................

Based on the Uzvar from Rada-dms

Uzvar from dried fruits and spices with walnut partitions or medicinal compote in slow cookers In this recipe, I offer my own, invented by me for my family, composition of a healthful and healthy, tasty and rich uzvar, which I often cook in winter, especially during various ...Rada-dms

More details: https://Mcooker-enn.tomathouse.com/in...162.0

And it's delicious !!!

[OlgaGera]

OlgaGera, Lelka, I cook broths and Oksanin soup with mushrooms and pearl barley
And I cooked cabbage soup exactly according to the recipe, only with beef brisket. Someone in the subject said that everything will be ok with this meat
In the night I put it and oooo ... in the morning it was ... the animals ate the meat, the rest was thrown away ...

Curious ... I always cook the first beef brisket. I rarely use pork for the first time.

In general, I think that it is beef, and maybe even lamb, that require quick boiling, noise reduction, and then torment as much as your heart desires ... I'm talking about the end result, so that the broth is like a tear. This is how my mother cooked for me - no other is acceptable.

[Svetlenki]

Svetlenki, I did not remove the noise, and cook a piece of beef. And the broth is clear. In the oven, in cast iron, she did not bring to a boil, but set and forgot until evening.



Actually, she cooked cabbage soup with a lamb. Cooked with any meat except rabbit. Rabbit soup is good.

[Lelka]

Lelka, I have a 3.5 liter crock pot. Meat from the supermarket. Cooked in a piece. But, damn it, the liquid was two fingers below the edge of the pan. It might be too much. I have a cloudy cereal broth. Just horror, not the broth came out. The meat seems to be soft, but this is not jellied meat in our understanding. I even passed it through a sieve and layers of gauze - it's still nonsense.

The meat was bouillon beef.

Jellied meat was cooked from pork hooves - a song. No dancing with tambourines, everything is transparent, very tasty.

This is what I'm talking about - there are a lot of nuances in the recipe. On one meat - delight, and on the other - a disaster. And it's all just in the "big pot", as some call the slow

[Svetlenki]

Svetlenki,
Sveta, my mother soaked meat in the well for a day in cold will, so that the blood would come out and the broth would not be cloudy.
Then she quickly added another boil, removed the noise ... and cooked quietly for 6 hours with the lid ajar.

slow crock pot 3.5 liters

I'm at Kenwood 707, 4.5.
But in Kita I didn't like cooking. Boils and boils (((

Girls, tell me who cooked the stew in a slow jar, it's clear in the cartoon, but how?

[Ksyusha]

Ksyusha, Trishka, stew, if really, you need to cook in an autoclave.


A stew, for example

Goose stew Chopped the goose into pieces, put it in the slow cooker. Added spices, onions, carrots. I put in all the fat inside (it is very appropriate in this dish). Added 200 ml of water. I cooked for 4 hours on a strong ...natamylove

Well in recipes- there is all kinds of meat.

About stew in an autoclave

[Irgata]

Irgata, Irish, thank you, there are no autoclaves, I always cooked in a cartoon, or a pressure cooker (when I had one), but here I want to try it in a slow cooker.
I don’t preserve it, I put it in containers and in the freezer.
I'll try in Cash, but here's the mode? And time?
Maybe Lowe and 10 hours ...

And time?

depending on how slow you cook.
The temperatures are different, as it turns out.
Only I do not advise you to freeze it - it is better to use twisted jars for no more than 2-3 weeks. I keep jellied meat so.
After freezing, long quenched in water the meat loses its taste.
If you slowly brew it in a piece without water, then freezing does little to spoil the taste.

I'll try in Cash, but here's the mode? And time?
Maybe Lowe and 10 hours

depends on meat.
But if you cook in water, then I would put a hi, for the beginning of 7-8 hours, and then see.
Meat will cook faster without water.

In the night I put it and oooo ... in the morning it was ... the animals ate the meat, the rest was thrown away ...

Well, overcooking meat is just as bad as undercooking. It seems to me. Apparently, the ribs had a lot of time. Last weekend I stewed ribs in a sauce, onion-tomato-wine (I had slightly fried it beforehand). A little over an hour on High, the rest on low. From 11.20 to almost 16. Soft, but tasty, not a rag. But it was moving away from the bone. If it were night, then it would be like rags separately, bones separately would turn out.

without water,

So stew without water, meat, onions, spices and everything in its own juice.

[baked milk in slow cooker Kenwood CP-707]

I got it ready baked milk in slow cooker Kenwood CP-707 - bowl 4.5 l.
In the morning in the yard, the car arrives from the nearest village, bought 3 liters of milk.
I set all 3 liters to languish, for a high, for 8 hours.
After 5 hours, foam began to appear, I lowered it down with a multicooker spoon, first scraping it off the walls of the bowl, and slightly pressing it, mixed the foam into the milk. And so every hour until the end of the languor.
The milk became creamy from 6 o'clock.
Now it is cooling down, I took the bowl out of the base, it is cool on the windowsill, the window is ajar.
It will reach 40 * - I will stir in sour cream.
I got liquid sour cream, scraped off the sides of the sour cream bucket, because When I approached the car, the can of milk was also the last one.
They gave sour cream at the price of milk))
And for me, for sourdough and liquid it is good, almost all of it and pour it into baked milk.
I'll put the bowl back in the base to keep the temperature longer.
Tomorrow varenets should become.
I drank a mug of hot baked milk. Delicious.


During the simmering the milk sank 1 cm. There is no rim of baked milk on the sides of the bowl, because I cleaned the foam regularly. There are few yellowish traces, of course.
Cow's milk, the top of baked milk is covered in golden oil drops)

[Irgata]

Irgata, penkiiiiii, I've read about Gurv's porridge, I almost died, I wanted some foam. As a child, they put such a brownish warbler in the oven in the oven, we fought for it almost

As a child, they put such a brownish warbler in the oven in the oven, we fought for it almost

yes, the temperature is higher in the stove, the foams were fried a little, for sure. Mom made porridge in the oven oven, on top of the baked baked goods, yummy.
Here is foam from the cream, so the foam, look

And I cooked stew in Kesh 707m today, there was 2300g of meat, it gurgled after 5 hours on Hai, in total it was cooking 7 hours, it is now cooling down. Smells tasty .

Yesterday's fermented baked milk - varenets.

There is oily foam on top, a tender curd, a spoon, of course, is not worth it, and it should not stand in homemade varens.
Such is the village Varenets. Sour cream-butter-milky delicate taste. And beautiful.
I cooked buckwheat, poured varenets on top, sprinkled with dill, mmmm ...
Then we'll eat varenets with frozen cherries.
And there are dried dried fruits
I fermented it right in the bowl of the slow cooker, tomorrow, of course, the curd will be stronger, the sour milk is alive, it is fermented and fermented.
If you weigh such a varenets, you get something like syuzma, soft curd.
My two cats and two dogs also checked out the Varenets, especially the older cat and the dog.
........................ ........................ .....................
Already 2 o'clock in the afternoon, half a day has passed, the varenets are changing, ripening, fermenting further, the whey has separated, the curd is compacted.
I put the leftovers of buckwheat porridge for lunch, the cartoon Redmond01 even kept the porridge lukewarm.
On top of the porridge, I again put a couple of cartoon Varenets ladles. And he is no longer like a morning one - the clot is denser, the serum is separated.
On the porridge, the varenets with whey flowed down, and on top of the porridge a layer of delicate curd with sour cream taste remained.
Yeah .. great, great.
I cook crumbly buckwheat porridge.
And here is the whey from under the varenets delicious, milky and sweetish.
............
So for dinner I decided to make a delicious - cut dried peaches with scissors, 5 pieces, and poured varenets, scooped from the middle of the bowl, there is more whey. Until the evening, the peaches are fed a little whey.
Peaches are sold on the market, not just dried, but boiled first in syrup. Delicious, soft, not very sweet.

Irish, it's great, I haven't eaten Varenets even once ..
And for your 3 liters of milk, sour cream skoka?

[Trishka]

Trishka, Ksyusha, look, Chuchelka has a recipe, and she drowns milk, it seems, even in "your" slow.

Varenets with maple syrup I won't offer you anything super interesting. This is essentially just making yoghurt from baked milk, but this is a thing that my men eat in some unimaginable quantities. Exactly...Scarecrow

Irgata, Irina, I apologize for interfering

Oh, and I have this recipe in my bookmarks, thanks for the reminder!

Varenets
Now I'm used to calling it fermented baked milk, but as a child it was Varenets! And many, many foams. Mom simmered a large saucepan in the oven, dipped the foam to the bottom. Favorite dainty.
For some reason, my husband hates him.

[Svetlana]

Now I'm used to calling it fermented baked milk, but as a child it was Varenets!

Svetlana, but the distinction between Varenets and fermented baked milk in different localities is somehow washed away.
As a child - as they used to sell varenets and fermented baked milk in stores = white varenets, creamy fermented baked milk.
According to various sources, varenets is cooked at a higher temperature, up to 120 *, fermented baked milk at about 100 *, and varenets is cooked for 5-6 hours, and fermented baked milk takes longer.
So my product is more like fermented baked milk, it turns out in appearance and duration of preparation. And according to the method of sourdough - sour cream - varenets.
Come on, the main thing. delicious.

And for your 3 liters of milk, sour cream skoka?

300 ml of liquid homemade sour cream, sour cream removed from yogurt. And the taste of sour cream is pronounced.

Scarecrow has a recipe

yeah, and sometimes I also tormented without periodically lowering the foams, but when ready I removed this dense creamy foam separately - it was not enough, but extremely tasty. It was even a pity to dip these caked cream back into the milk.
......................
I decided to make a suzma last night, soft curd from varenets \ ryazhenka, put the remnants of Varenets, somewhere about 1.5 liters, into an organza bag to sag.
Today morning it turned out something creamy-creamy curd.
It is both beautiful and tasty.
And pour whey instead of milk into buckwheat porridge, boiled it again))

[Irina]

Irina, interesting by color. Our homemade varenets were creamy. And there was neither him nor ryazhenka in stores (in the harsh steppes of Transbaikalia)). Ryazhenka was bought only when they came to visit their grandmother in Michurinsk, or when they moved "to the west." I thought the main difference was the foam.