Slow cooker recipe book (discussions, tips, problems)

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.

In general, this is a mumbled Varenets .. I do the same thing, I really call him out of habit -ryazhenka. Varenets was always really light.

costumed varenets ..

Gal, patent it urgently, otherwise someone is stealing the name and then prove what you came up with

urgently patent, otherwise who the thread steals the name and then prove what you came up with

Yes? Well, everyone went to the patent office ..
🔗

[What is yoked milk.]

In general, this is a disguised Varenets ..

))
Yeah, mummer-in a slow cooker yarn.
What is yoked milk. In Ukrainian and Belarusian cuisine, yoghurt is one of the most beloved delicacies. Fermented baked milk is prepared on the basis of yoked milk. However, few people know that tension, as a type of frying, used in Russia, differs significantly from the meaning that is put into the concept of "yoked milk" by Ukrainians and Belarusians. Spiced milk is nothing more than a translation of the Russian concept of "baked" milk. Baked or baked milk is obtained by boiling it, followed by heating (cooking at a low temperature) for several hours. Usually this milk is cooked in an oven or oven. The finished product has a pronounced creamy taste and pink or light orange color. Regardless of the fact that stretching in the sense of "frying" and stretching milk are completely different processes, absolutely every housewife can master them at home.

🔗

[Irina]

Irina, so deliciously scheduled
She also smelled milk today at night, and in the afternoon fermented it, however, with kefir leaven. My son drinks fermented baked milk every day before going to bed, and lately I've been doing it myself.
It grew up in the south, where on the market they sold faceted "aryan", or the Greek name, in glasses.
They heated the milk, fermented with sour cream immediately in a glass, on top there was always a piece of foam. Right in front of you, they interfered with this business with a spoon, gave you something to drink. It was possible to buy a roll for an Aryan. In short, no sanitation, but damn it tasted good!
And I still propose to my husband not Varenets, but Aryan, so it is clearer to us what this is about

aryan,

and we also lived in the south in the 80s and early 90s - at my husband's place of service, on the border in Tajikistan and Turkmenistan, ayran was also made there, but the leaven was somehow so vigorous and sour and spicy in taste. The locals fermented milk with this leaven, diluted it with water and drank it in the heat - I did that too, gave me a glass of that leaven, I bought milk from some owners - this one was unusually strong in taste, but very refreshing in the heat, quenched my thirst.

and here, by the way, 🔗
international cuisine)

[Irgata]

Oh and the recipe!
Her, it was definitely easier to do there, without water)))
Irgata, thanks, I have never read anything like this

ROLLS (Roulades)
INGREDIENTS:
4 small, or 2 large (total weight 450 g) thin pieces of beef, so-called. sandwich steaks,
Salt and pepper to taste
4 plastics of smoked ham, 28g each
1 cup finely chopped mushrooms
¼ cup finely chopped salted dill (dill pickle)
¼ cup finely chopped onion
1-2 tbsp. l. Dijon mustard
1 tsp dry dill
½ cup beef broth
HOW TO COOK:
Lightly salt and pepper the steaks and place a plastic ham on top of each steak. Combine the remaining ingredients other than the broth and spread them over the top of the ham.
Roll the steaks into a roll, secure with toothpicks. Place seam side down in a slow cooker bowl.Add broth, cover and cook on LOU for 5-6 hours.
MEAT IN COFFEE
INGREDIENTS:
2 large onions, in circles
1 piece of beef for roast beef, 1.5 kg weight
1 glass of strong coffee
¼ cup soy sauce
1 clove garlic, chopped
1 tsp dry oregano
2 bay leaves
HOW TO COOK:
Put half the onion in a slow cooker bowl. Top with meat, and top with the remaining onion.
Add remaining ingredients, cover and cook on low-level oven for 6-8 hours. Serve the meat with the resulting broth

I translated two more recipes from the book 1,001 recipes for a slow cooker



Be careful with mustard, ours is more pungent, put it to taste, not as much as in the recipe for rolls



RISI BISI
INGREDIENTS:
3 cups vegetable stock
1 small onion, chopped
3 cloves of garlic, chop
2 tsp dried basil
1.5 cups arborio rice
200 g frozen green peas, defrost
25-50 g grated Parmesan
Salt and pepper to taste
HOW TO COOK:
In a small saucepan, bring the stock to a boil and pour into the bowl of a slow cooker. Add onion, garlic, rice, and basil, cover and cook on Hai. Until the rice is aldente and the liquid is almost completely absorbed, about 1.5 hours, adding the peas in the last 15 minutes of cooking (make sure that the rice is not overcooked). Stir in the Parmesan, salt and pepper.
Option: risotto with chicken.
In the recipe above, replace 1 tsp. basil for 1 tsp. marjoram. Parmesan with Asiago cheese, add 1 chopped tomato and 1.5 cups of boiled diced chicken breast over the peas.




Slow cooker 3.5 l
Recipe * SAUERBRATEN - Marinated Meat *
The longer the meat is marinated, the more flavorful it will become.
INGREDIENTS:
1 glass of water
1.2 cups dry red wine
1 small onion, cut into thin rings
1 tbsp. l. spices for pickles
6 black peppercorns
6 clove buds
1 bay leaf
¾ h. L. salt
750 g boneless beef for roast
1/3 cup gingerbread cookies
1/3 cup sour cream
1 tbsp. l. corn starch
HOW TO COOK:
In a saucepan, heat water with wine, onions, spices and salt to a boil. Allow to cool. Put mso in a bowl. Pour marinade over, cover and refrigerate for at least 1 day.
Transfer the marinade and meat to a slow cooker bowl, cover and cook LOW for 6-8 hours.
Remove meat to a serving platter and keep warm.
Combine the gingerbread cookies with the sauce that has separated into the bowl. Mix the starch and sour cream, add to the sauce and cook, stirring, for another 2-3 minutes until thickened.
Cut the meat into slices and pour over the sauce.

Girls, tell me who cooked jellied meat in Kenwood 707, how long and how long?

Nope, I didn't cook. Pressure cooker current

[Trishka]

Trishka, Ksyusha, feel free to put on the night, hours for 8-10

Katya, thank you, I'll put it in the night today.



And here is my jelly, cooked for 11 hours on Hai, it turned out transparent and rich!

[Trishka]

Trishka,
Congratulations, handsome jelly

Aha, almost nothing is left, that's it!

Here is bliiin, I decided to show the pea in slow motion! Soaked the peas well, a few hours. And, as usual, I poured 1/2 with water, later removed the water, doubted ... it turned out 1/1 even smaller. And what do I see in the morning? There is a lot of water, the cereal itself boiled well, but settled to the bottom. I had to drain, and everything is differently too liquid

Water is full

the peas were well soaked, no longer absorbed water.
Jura, cook without soaking, the porridge will be more aromatic and taste more pea.

Jura, cook without soaking, the porridge will be more aromatic and taste more pea.

Thanks to Irin for the tip. And in this case, there will be no bitterness (when you soak it - it is present in the peas)? And what is the ratio of cereal / water then to use?
In general, after draining the excess water, the "porridge" was put on the loggia, where the temperature is still quite low. Slightly thickened! The consistency has become more like a cream than the usual porridge, delicious!

And in this case, there will be no bitterness.

I didn't notice the bitterness.
And the fact that after soaking peas lose their pea flavor - I noticed it)
The ratio of water: peas = well, what kind of porridge you need, you can't say exactly that, peas are also different in variety and in dryness. And how much is needed for the peas to disintegrate - completely, completely or with inclusions and half-whole peas.

I am according to my taste - I pour water so that the height of the water on top of the peas is equal to the height of the layer of peas.
I usually cook until the peas are completely decayed.
If, nevertheless, the density is insufficient, then 40 minutes before the end of cooking I add cereal flakes, they do not interfere with the taste.
In general, Yura, with your kind of research approach to cooking, you can cook peas using the method of some poke.

In general, Yura, with your kind of research approach to cooking, you can also cook peas using a certain poke method.

Understood thanks!

A question about a pea. I want to cook pea porridge for whale 205. There are peas, dry halves. Who cooked, tell us the proportions and technology, low or high and how long. Thank you.

Oh, I read it above. Are there any nuances on whale 205?

Meat (beef) in pieces, with pre-salted night, dry basil, rosemary, carrot washers and large pumpkin on top

[Katko]

Katko, Katya, appetizing, but in time and mode?

Please, please write more posts, with time and mode. Who cooks in CF recently is completely unclear from the photograph how it was done. Look at the photo, well, yes, still life, great, practical use about. We wait a day for an answer to questions. It can be seen everything in the subject of coronavirus is reflexive and sewn masks.

[Bast1nda]

Bast1nda, Natalia, in the slow, everything is prepared just to disgrace. I put everything down and put it on. By time - I try when it's ready. Then you will understand the principle and the timing.

[Ksyusha]

Ksyusha, Natalia, yes, I have one method for meat, I write about it all the time: 2-3 hours on High and 4-5 hours on Medium

[Ksyusha]

Ksyusha, Natalia, yes, I have one method for meat, I constantly write about it: 2-3 hours on High and 4-5 hours on Medium

Thank you!

[Ksyusha]

Ksyusha,
And then it cools down by itself

At the time of avitominosis, I want to remind you of the delicious compote of dried fruits in a slow cooker. I think that in slow motion it comes out the most delicious

I want to remind

gee ... we have a sync)))) I also cooked kanpot in a whale
The slow is beautiful

[OlgaGera]

OlgaGera, Lelka,

Yesterday I was kicked up - I want dried fruit compote in a slow sauce ... gawala, Galina, I always remember you with a kind word that I taught you to cook compote in it. He's the most straightforward.

And with this limited mobility and the desire to bake something, the craving to cook dried fruit compote is a direct gift. Soon I won't fit into any jeans, I'll have to order sweatpants

will have to order sweatpants

schA, like, bloomers are in fashion)))) I bought myself in Bonpri))) Convenient)))

And I, today at 212 m stewed meat with mushrooms, and in 205 buckwheat porridge, skusnaaa!

that she taught me to cook compote in it

What are the secrets? Prompt

What are the secrets?

And there are no secrets. It's just that the heating of dried fruits is very slow (much slower than what you can achieve in any other device), dried fruits are steamed and give off their taste and aroma, and you get a great drink like from a kindergarten (in my memory)

I don’t put sugar, I’m in time for what is in dried fruits. I take in "Pyaterochka" - Compote mix "Natur Foods" 700 gr. This pack is 3 times enough for my 3.5 liter slow

What are the secrets? Prompt

Slow does not reveal the main secret. She cooks herself, without interference.
Well, and so the secret is the presence of a slow))))
This is finally such a thing, like, nothing happens. And at the end, very tasty food. And how does she do it

This is finally such a thing, like, nothing happens. And at the end, very tasty food. And how does she do it

Very precisely, I am also always surprised.

I was cleaning the refrigerator. Prepared a type of cabbage hodgepodge.I cut 2 large onions on the smallest alligator nozzle, poured it onto the bottom of the bowl, sprinkled 2 tablespoons with a slide of tomato paste in micro, mixed with onions, crumbled fresh cabbage, it turned out about 2 handfuls, sprinkled it with salt right on the board, into a bowl, added 1 tablespoon dried celery, parsnip and parsley root, 2 tablespoons dried green paprika with flakes, 290 grams of pitted green olives cut into 3 pieces across, added about 8 tablespoons with a slide of sauerkraut (no brine, not vigorous), I cut 500 g of boiled-smoked sausage with a rabbit into pieces about 4 cm long and used the smallest alligator attachment, on which I chopped onions. Long thin pieces turned out. I boiled the brine from olives and broth from cauliflower (was available), all in a bowl, added boiling water so that the products were all in liquid. It turned out just to the top. High 5 hours, slow cooker Russell Hobs 2.5L with ceramic bowl. It turned out delicious, ate with sour cream. Of course, the dish was somewhat unsuitable for the weather, but the refrigerator was cleaned.

Well, the secret is the presence of slow)

Well it is clear. There is a slow motion. I mean, in what mode. I assume that on low

I assume that on low

Yes Comfort mode

[Svetlenki]

Svetlenki, I want to say thank you very much for the compote in the slow cooker. And for a tip on the compote mixture. Always passed by. All night on low cooked, about 150 grams per 2.5 liters Russell Hobbs

My variation of compote: I also hang a tea bag with Indian tea made from spices (cinnamon, cloves, etc.) in the compote. In principle, you can take any fruit tea, for sourness and aroma, whoever loves. These compotes are very good for digestion, and any fruits, both dried and frozen, go into it.
I try recipes for cooking in a clay pot for slow cooking. The Germans call it Römertopf (Römertopf). They are put in the oven. We just don't need to put it in the oven. So far with success. Today I made a chicken in a sauce of dry white wine with chopped smoked meat, onions and garlic. I liked it very much!

[tasty and small.]

Good day to all!
I got to Temka
I will show you my first porridge - milk Perlovka. At Kitforth 213.
The cereal was soaked from evening to morning, at least 10 hours.
Then she greased the bowl with butter, poured out the cereal and covered it with milk.
Apparently, I don't have enough quantity for this MD.
All the same, 4.5 liters!
And I took the proportions of 80 g of cereal (dry)
And for cooking already milk 600 ml.
Few, barely 1/4 of the saucepan.
Looking ahead, I want to say that everything is eaten! With a bang! It was tasty and small.
Groats are pearls! Doesn't creak at all, stewed tender softness and creamy color.
.... which exhibited:
Low is 6 hours.
She came from the beach - she, poor fellow, of course, needed stirring !!!
There were 30 minutes left until the end of the program. And she was definitely ready!
Stirred. I turned it off. But ... I regret not putting it out on the bowls right away. Left, left to change, distracted ...
In short, it cooled down a bit and became "thicker".
I would like to be wetter.
I'll know.
The question is - in a dried strip along the edge of the porridge (I soaked it with a wash, it doesn't matter)
And at the bottom there is burntness.
Is this normal? .. Or should I change something!

More fluid? Less time?
Well, I can put, say, 3 hours on Low and let Heating go away.
How do you think? Give advice! Pliz.
I will cook a double portion without fail. Moreover, my grandson loves barley and cold. Bursts like dessert. With Jerusalem artichoke syrup!)

[mamusi]

Written so deliciously. mamusi, if you don’t want to, you’ll start wanting.
Never ate barley Late to start? Or .. to nothing? ... Yes, I don’t eat porridge, except for rice, once a year
But there is barley in the house. For fish)) as bait)))



Oh yes. I would cook with less time and leave more to heat. That is, I would now try to cook for 3 hours and let it be heated the rest of the time. But this is purely an experiment.

Low may not boil in 3 hours
I would like to check to know ...
At 212, my porridge is usually ready in 3 hours per high (about a liter of liquid).I tried it on low somehow, it remained in my head that I started to boil after 4 hours or something.

deliciously written. mamusi, you don't want to, but you start wanting.

yes finally!
I am a great lover of cereals! Breakfast every day throughout the year. But in the summer I try to eat more vegetables, fruits, I skip porridge often. And here it is straight though go and soak this barley !!)))

And here it is straight though go and soak this barley !!)))

so I went to dig)))

Low may not boil in 3 hours

here you need to watch. And yet a baby is needed for porridge. And this is more for cooking lunch / dinner

Thank you girls.
I fell in love with barley with milk. Started with Panasik 10. On the stew for 2 hours, then for a long time in the Heating (peep)))
There I took 1 to 5, if I'm not mistaken ...
But the taste was NOT like that.
It's different in slow motion. These "pearls" have completely collapsed, but they have not lost their shape! Here ... so somehow.
I also love porridge. For breakfast and dinner.
Straight "kashnaya soul". And I love it for a side dish.
Vegetables too! Where without them.
Now I got the turkey fillet from the freezer. I have to cook tomorrow. Here I am pondering: must it be in the solena?
That is, I am familiar with this method More than once I cooked Postromu like that ...
But then you leave it in the oven or in the cartoon.

And my pearl barley with milk does not fit in any way. Only as a side dish with something gravy. Adore. Dad used to call her "shrapnel". and for a long time I thought that this is exactly the name of the cereal. This was our camping meal. Mom was cooking barley. Then she put it in a thermomus and poured goulash on top. While we were traveling through the forests or simply driving to the same Baltic states as "savages", the porridge swelled to the required condition ... We ate with wooden spoons from plastic bowls. I always got to the great joy the lid of this wide German thermos. It felt, by the way, that pearl barley, millet, and buckwheat were then cooked for much longer. ... Now you can't even break your teeth with raw teeth. Now I cook the pearl barley in the slow lye. In the cartoon, she tries to escape because of the abundant foam.

[Zhanik]

Zhanik,

Barley porridge "Tsarskaya" (Brand 37501) Someone calls this porridge "Peasant rice", but in our family it is "Tsar's porridge" - almost Pokhlebkin's barley barley. It's not getting ready quickly, of course. But in reality it takes little time. 100 ml pearl barley (...PalmP

I myself am very fond of pickle and "complex" savory cereals. Well, like the Monastery. She always cooked in the staff.
Then I tried milk and fell in love.
And oatmeal (long boiling), cooked in half milk in my multicooker Toshiba (thick bowl) I adore and eat every morning is invariable. Never gets bored!
My day won't start without her.
I tried to cook it in all of my units. In Toshiba - the most delicious. Sour and tender.

[mamusi]

mamusi,
Thank you! Milk porridge in our house 5 to 7 times a week. ... Children are eating. And I am with them.
And Hercules, of course, only for long cooking .. And the rest are just cereals.
I have not tried pearl barley. In milk. Need to try.

[Zhanik]

Zhanik,
Girls, in the morning I sent three slices of turkey fillet to the solenoid. We only lay, I think, about 4 hours.
Then an hour of marinade was made: olive garlic oil + homemade rose wine (white ended))) + pepper + salt + dry basil.
And then I went according to this recipe.

Geschmorte Putenkeule or stewed turkey I offer you a delicious, easy to make, almost dietary dish. It is done in the oven in a pot or in my dearly loved slow cooker. We take the thigh, cut along the joint. For a dish ...Lerele

That is, to the bottom of potatoes, then lightly fried onion rings in a pan, then the turkey itself. The pieces are large. I set it as in Irina's recipe for 4 hours on Hai. I'm waiting!)