Slow cooker recipe book (discussions, tips, problems)

Beautyaa!

Here's today's result - turkey and potatoes. On Hai 4 hours.
The potatoes are very soft and tender, crumbly in juice. Fried onion in advance. It almost disappeared, but gave color and scent.

And the cutter

The turkey is tender, but here's a bit of a
(According to my feelings).
It could have been turned off earlier.
So I want to ask more experienced ones - can I cook the whole recipe on Lowe? Let it take an hour longer?
And I also want to put the compote late and turn it off in the morning. Also on Low (not on high) ...
Can?

If possible, an hour on high, and then on a low until you win. Although, in Keith Low, like Howe in Cash)))

[mamusi]

mamusi, beautiful and appetizing!
I suggest looking into this topic Slow Cooker Temperature Chart Kitfort KT 2010
It seems to me that it will be clearer, Oksana measured the temperature in time, I think that in 213 there is a similar heating algorithm.
In my opinion, you can cook on Low, only in time not for an hour longer than on High, but much longer.
At night I cooked compote on Low, cooked jellied meat, normal flight, stewed milk is now only on Low.
But the process is much slower, or rather I won't tell you about the time, I didn't cook meat and potatoes.

Well, I don't know what my temperature is, but porridge cooks faster than a Panasonic 10.

[marina-mm]

porridge cooks faster than Panasonic 10.

How so?
Ira, I wonder why?

You can cook on Low, only in time, not an hour longer than on High, but much longer.

Thanks, I understand, I'll try.

an hour on high and then on low until victory. Although, in Keith Low, like Howe in Cash))

If possible, then ....
Now the compote was on high for 2 hours, then 2, 5 on Low. And then I went bainki. Turned it off. I think it will be infused already.
Girls, thanks for the answers.
I need to gain experience !?
So I'm torturing you.



marina-mm, I showed dairy barley here, which I cooked completely on Low for 5.5 hours. And she got a little bit. Although it was delicious.
Lelya, I also thought that everyone here said - Whales are "not quite slow" ... and a thought: it means you can go to Low when you need to leave ...

so you can go to Low when you need to leave ...

of course)))
I cooked jellied meat in a bath at night so that there were no smells. This is a separate hut. Fine. I put it on and left. Low in the whale

Ira, I wonder why?

I don’t know Rituel, Panasonic roofing felts doesn’t cook nifiga, or slow cooks too fast.
An hour, maybe an hour and a minute and you're done, thick porridge 1/6, in Panas in an hour there is still only milk soup. I don’t cook porridge in Panasonic, for a long time.
And in the slow, the kitfort liked it, the airy one turns out like that quickly. It is longer in the cache, but there the bowl is large by 4.5 liters, I don't cook more than 1 multi-glass.




I want to buy a small one and I can't decide whether to take 1.5 liters or 2

take 1.5 liters or 2

If we are talking about Kitfort, then the small 205 is still closer to a liter.

------
I'll ask right away. And what is the best way to cook jam in a slow sauce? To grind the berries and cook mashed potatoes, or chop already boiled with sugar?

Yes, probably 2 liters is needed, but I'm thinking how much less it is than mine by 3.5 liters. On some sites they write that it is 2.5 liters, and not 2. Then it seems like a big one already.

take 1.5 liters or 2

The latter was bought by KT-206 for 2.5 liters, but in fact for 2 liters, it still boils, though not much. Happy

slow jam

Apple jam Start: Actually, I am currently cooking apples in a slow cooker, I want to get experience, since a lot of fruits are foreseen. The jam is preparing, a strange trick: I put it on a full bowl under ...Shurshun

Apple jam in Kenwood CP658 slow cooker.Apple jam in Kenwood CP658 slow cooker. Vegetable and fruit dishes Ingredients apples, sliced ​​full-full bowl sugar 1.5 l (to taste) Method of preparation Sliced ​​apples, without ...Irgata

[porridge]

maybe an hour and a minute and you're done, thick porridge 1/6, in Panas an hour later, there is only milk soup. I do not cook porridge in Panasonic, for a very long time

Ira, and what about, specifically porridge speech? (Rice, Herculean)?
I'm never in Panas not cooked porridge for "eat right away" - always milk porridge from evening to morning (with leaving for Podogrev). The proportion for a long Gergules there is 1 to 4 for me.
And when the grandson appeared

had to cook various semi-milk porridge, Redyushka 02 does an excellent job with it! immediately the mode "Milk porridge" or "Baby food" and that's it. A bit on the Heating (each time it is different from the situation from 1 hour to 3 hours). The cups are excellent there. I eat myself. I took all the proportions from their own Recipe Book)

I want to buy a small one and I can't decide whether to take 1.5 liters or 2

If I decide to take, then the very crumbs and it is for cereals. 1 liter of porridge is good in my case. It is milk. So nothing else. But the opinions here are contradictory precisely about milk porridge. Someone is happy, and someone writes: FIG!

Someone is happy, and someone writes: FIG!

I'm glad. But - I still follow the porridge, stir it a couple of times. But small cereals such as semolina or corn semolina need to be interfered much more often, so I bought a Cikko robot, which mixes constantly, and I will not cook such porridge anymore.

happy. But - I still follow the porridge, stir it a couple of times.

Clear.
I call these cereals "during the day" or "for dinner." You can and sometimes follow. Why not.
But I will put daily morning porridge only in the evening, for this is Hercules ... and apparently not in a slow motion.
And I will continue in the cartoon.

Ira, and what kind of porridge are you talking about? (Rice, Herculean)?

Rice or rice with millet or buckwheat. Hercules never cooked in a slow cooker, I rarely cook 02.
In general, we eat little porridge, rarely, meat is also rare. I should think if I even need a third slow cooker
As soon as you get to the bread maker, everything is necessary for 3 and 5 and 10 ..., I didn't go for a couple of years, I didn't need anything, I lived in peace

I didn't need anything, I lived in peace

Exactly, Irish.
I have purchases that I don't need. I don't use it at all. Not for my family. There is no need for such dishes. And I bought it. The closet is in the living room. How to release? ..
Well into the cellar, if only
And there are those that are needed every day, needed, needed ...

And I have a full closet

slow jam?

I don't have exactly jam and not for long storage, only in the refrigerator. I cook without sugar, rub the peeled apples on a hand grater with moulinex slices, to the top of the bowl, on low all night, in the morning I blender right in the bowl. Russell hobbs is slow. As an additive to pancakes - quite yourself

blender right in the bowl

Oh how !?
Thank you. I just have a question about this. I'm simmering vegetable soup with red lentils.
For the cream soup I plan ...
So you can carefully blender, otherwise I'm afraid for the cup, I won't knock it?

So you can carefully blender, otherwise I'm afraid for the cup, I won't knock it?

Well, I never thought about it. Blended somehow and that's it. Well, it's still apples after a night of cooking, those are very soft. I hold in the center of the bowl, I do not touch the bottom and walls. But still, be careful, since it is scary.
Well, above the message from Igrata, I looked, she also blended jam in a bowl. But still, jam is not vegetables, I have not tried vegetables

I read you and here's the recipe

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 made porridge, but I got it tanned, very unusual, not the taste of barley, but inside you can feel a grain, soft, but there is.

I read you

Well, color doesn't matter ... but taste?
Do you like the taste?



But I just ate it cold in a bowl from the fridge, poured it with jam!
Falloff, as for me! Dessert!

So you can carefully blender, otherwise I'm afraid for the cup, I won't knock it?

In general, I poured the whole vegetable preparation into a small saucepan, blended it, put it on the fire, added a couple of tablespoons of milk (there was no cream) - cream soup zhezh!
And melted cheese. She took it off the fire and ...
Well, delicious, delicious!

[Irgata]

Irgata, Irina, Omul, Maria, Thank you!
Yes, I somehow missed yesterday that I was going to cook strawberries. In general, I decided to blender at first (and yes, right in the pot), added a spoonful of lemon juice and a couple of tablespoons of sugar, cooked on high for a couple of hours, added a bag of agar - as it boiled, boiled for two minutes, and put it on low for another couple of hours. The cold one slightly thickened, but I have now set to evaporate. It tastes different, of course, from gas cooked, almost like simply rubbed with sugar. I also tend to think that it is better to put the result in the refrigerator (and it's good that there is very little of it).

Today my husband confessed that he put a pot from a slow-cooker on gas and boiled, I hope he will no longer repeat this extreme, but still, on a note ...

put the slow pot on gas and boiled

cold terrible dream ...

Well, room temperature (what is it we have there now? +30?). And the most offensive thing is that he knows where the divider lies

I would not stage such experiments

Today my husband confessed that he put a pot from a slow-cooker on gas and boiled, I hope he will no longer repeat this extreme, but still, on a note ...

what note? how not to do? then yes - don't do that.

Husband - read this topic if he really wants to help his wife.

[Natalia]

Natalia, Kubeba1, the pot may crack or the bottom may fly off. And throw away the slow. Why such an extreme?

Girls, I want to boil a small portion of apricot silt for sample.
Nobody tried this recipe in Slowlynka?

Silt (Swedish berry jam) Prepare the berries, sort out, cut off the stalks-tails, rinse and put on a sieve to remove water. Pour into a container for boiling jam and put on the fire to cook until the first buns. Immediately reduce ...nila

Rita, I recently tried to slowly cook strawberries from the freezer in a slow cooker, maybe overexposed, of course, but I didn't really like the result. The berries have lost their color. But I added pectin, it turned out thickly, like jam.
Previously, silt was cooked in a pressure cooker with an open lid in the country, it seems to me that a quick and short boil is needed here.

a quick and short boil is necessary.

For Silt?
It is "dry" - without sugar and water ...
If it is made from very juicy berries, then I still admit it.
And I have apricots. They don't give juice so quickly. I thought that in a slow oven, with gentle heating, they would begin to give juice, soften, and as soon as they boil, I would stir and add sugar. As in the recipe.
I tried in a basin on the stove, but it didn't work. The bottom began to smoke and no juice ...
And even on the lowest heat and the divider, I did not dare to cook.
There were a lot of apricots and I returned to my method (to add sugar).

in a slow, with gentle heating, they will begin to give juice, soften and as soon as they boil, I will stir and add sugar.

I cooked the plum like that, in a Kenwood 658 slow-cooker, which is 6.5 liters large.
The plum gave a lot of juice. Then I added sugar - a little, 2 times less than in jam. As I understand now, just like silt and it turned out, although I did not know about this method)) I always covered it with sugar first.
I then scooped up the excess juice, into the freezer, and the rest of the berry with a little juice had already been milled with sugar. But I did not like such a jam - it turned out to be a watery berry, unlike if I first covered it with sugar.
Rita, apricots, I think, will melt gorgeously in a slow one, jam or jam will be just a bomb, even with sugar, albeit without it. Apricots ... a miracle.

Apricots ... a miracle

That's right, Irish.
Thank you for your advice.
I will definitely do a little test. But what about? Experience is important!)

And I'll hide the link to the apricot jam under the spoiler. It was brewed that year, it was very tasty
Suddenly will like

Apricot jam with ginger, cinnamon and pepper Cover the apricots with sugar and leave for a few hours to let the juice flow. Peel the ginger and cut into small cubes. Cut the lemon and remove the seeds. Add ginger, lime to apricots ...ang-kay

Experience is important!)

although not in a slow cooker, but - the method is very slow

Rit, try this long way to cook apricots.
If carrots with pumpkin are awesomely tasty from such cooking, then the apricot suns - ah ... it's a pity that we only have it from the market and it's not cheap at all.

Carrot-citrus jam (thick and viscous) The weight ratio of the ingredients is quite approximate. I empirically in the first year of cooking this confiture deduced for myself such a ratio. In this jam, it is not the composition that is important, but the method of preparation ...Irgata

[mamusi]

mamusi, Rita, in a clever book I found how to make plums. written plum mousse with cinnamon and rum or amaretto.
For 1.5 kg plums, 300-500 gr of sugar.
Cut the plum into small pieces, mix with sugar and put on Low for 12 hours.
Close the lid.
Then add the cinnamon stick and cook for another 4-6 hours on high until dark. at the end, remove the stick, heat the rum and add to the jar, fill the jars with the mass.

[slow]

Remove the stick, heat the rum and add to the jar, fill the jars with the mass.

Galina, is there a typo here?
Add rum "to the jar" or first into a container with jam?)
And then put the mass in jars.
What do you think?

the way is very slow

An interesting way!)))
Thank you Irina!
Girls, today umumukali with her husband, picking currants. (Who knows, he will understand me ... And the heat is 38 * ...)
And he also collected the cherries.
And I "had fun" with apricots.
I warmed the jam in a basin for the first time. And filled it into the dryer.
... what to do, summer is such a time!
A slow well busy!)
Well, what is it, mlyn, I'm spinning in the kitchen and I love the machines around me to work. HP baked bread. Princess baked - chicken legs with potatoes. Toshiba was making curd ...
But the slow one is busy !!!
AND as asked I had to try jam in it?

But the slow one is busy !!!

those people say - one slow is NOT enough !! take 8 liters - two for jams and jams that's it!

Mix alcohol with a mass and put in hot jars.
Bought apricots, oh
I'll try to do it .. without alcohol and cinnamon

those people say - one slow is NOT enough !!

In!!!
And I'm already watching !!!
Die - don't get up!
Girls, how to stop, then ???

I'll try to do it .. without alcohol and cinnamon

Now, I'm thinking about this alcohol ...
And what can replace rum?
Never been in my house (and hardly will be) ... And cognac, say?) Or Liqueur? Not?

Now, I'm thinking about this alcohol ...
And what can replace rum?
Never been in my house (and hardly will be) ... And cognac, say?) Or Liqueur? Not?

Yes, nothing. The same concerns plums, but we are trying apricots.

[I will]

The same with regards to the plum

So I will drain later I will... if I go away!
I'm interested in advance ...

And what can replace rum?

Flavoring?

[Svetlenki]

Svetlenki, no, Light, I'm not Liu!
My plum will be so fragrant!
Svetik, I'm hinting at this ...
Pot Rumpkoff from Scarecrow

a quick and short boil is necessary.
For Silt?

Rita, for juicy berries, in my opinion, yes.
I didn’t think about apricots, I didn’t try them. From apricots, I cook Nelin jam with agar when I buy at a normal price.
But currants, for example, quickly give juice and there are no problems.
The thought of slowly boiling berries still visits me. But the strawberry did not work out, which she said.
I cooked plums according to this recipe Culinary Recipe (by Linadoc): Plum baked in port... , very aromatic. You can probably adapt it to the slow.

Well, here's the result of the experiment.

It tasted like overcooked apricot jam. It's hard to say that there is still 4-6 hours on the high. This is not a plum, but apricots. It is possible that the plum should be done exactly as I wrote from the book above. For a plum, I think it will be just fine. Taking into account the fact that plum marmalade is sold here of exactly this appearance and exactly this taste. Overcooked, but pronounced plum, completely unusual for me.
In general, I conducted an experiment.Do, do not do, experiment with time or not, you decide.
This jam flew into the compost.

This jam flew into the compost.

Clearly.
I'll cook on Low (if I do) and spy .... Maybe 2-3 hours will be enough ... or ...
I will not apricot. I'll try the plum.
Thanks for the experience. Sorry for the products ....

... Maybe 2-3 hours will be enough ... or ...

No, you need to cook longer, the plum is still different. It is necessary to watch. but in 3 hours it won't cook on a low. Everything will be raw. The apricots were raw after 3 hours.

Sorry for the products ....

No, no pity. This is an experiment.

This jam flew into the compost

Pre-exported!