Slow cooker recipe book (discussions, tips, problems)

[Qween]

Qween
and how much will it take on this grill?
I have a similar one for the microwave with rubber feet (high and low).
Will paprika give her rosy color, or how will steamed chicken turn out rosy? I did it several times, but it turned out closer to brown and too much juice (or supermarket water) came out.

[rusja]

rusja, on a high mode it will cook in 3 hours already, but I try to calculate the time so that it will cook for 4 hours, it will still not dry out. I indicate the time approximately, as it depends on the bird's size. I have indicated a minimum time for a chicken of about 2 kg.

Paprika gives only color, I don’t taste its taste. But, even without paprika, a rather ruddy bird is prepared, but, of course, not the same as in the oven.

I also noticed that a less fat bird turns red better. Let's just say, in my experience, it turns out that excess fat prevents the formation of a thin, ruddy skin.

I can't say about a stand with rubber feet, since I haven't used one. But I think you can try. Grease and liquid will drain from the trigger and the rubber feet will not fry from dry heat.

I get rosy, roasted, like in the oven. There is juice too, but it is at the bottom and a crust on top.

[rusja]

My oven fires specifically, even the armpits of the bird are browned. In any case (for me) in a slow cooker it does not work out exactly as in the oven. Blush - yes, fat is melted and the crust becomes thin - yes. But, the slow cooker did not catch up with my oven on the uniformly ruddy, equally crispy skin. Although how rusja wrote that the steamed-stewed hammer turned out, then I can't say so about my cocks - they are not steamed-stewed.

But if you cook for a long time on a low mode, then you get a taste like stew.

Although, even on our forum I look at photos for recipes, I really see the ovens blush in different ways. So all these blush and non-blush are very individual.

[rusja]

In general, they have not eaten the bones yet - 1 number,
we make photo sessions of our chickens from DVA

Girls, what? Are we showing chickens to Olga? rusja , speshl fo yu - HERE

The most interesting thing is that I just decided to try my chicken in DEKH (50 which)

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89830.0

There and on the legs, the skin was fried, but a little overexposed (I did 2 cycles of "Baking" for 45, and he grinds to the fullest) and while she pulled it out, it peeled off
But the taste is good, aromatic, baked chicken, not steamed, although sooo soft

I also cooked a whole chicken in a cartoon, only in Panasika. It turns out very tasty! To be honest, I don’t remember that chickens were not tasty, it’s just that each appliance turns out delicious in its own way.

Prepares very well. Add to it chickpeas, beans, carrots, some thread of meat, onions, seasonings and for the whole night - delicious

[Gypsy]

Gypsy
Happy New Year!
And for the whole night - this is on HI or LOW

Happy New Year to all the sleeping workers!
The first experience at MVD was incomprehensible. On the 31st, in the afternoon, I decided to cook a compote from dried fruits, for the "test of the pen" so to speak. I put it on Auto, as Polinka taught, in the hope that everything will be done by itself. Pokla baked cakes for a cake at my mother's, 2 hours passed. I come, and the compote is hot enough, but you could dip your finger, it didn't scald, that is, it didn't boil. I spat and put on High.an hour later it was already brewing slowly, I was delighted, but since the time was still there, I switched to Auto again, I don’t know why, probably to let it switch to slow mode later, because it boiled for about an hour. I run and look through the lid - what's there.
Another 4 hours passed, it was already time to set the table, and my compote gradually froze and so I turned it off, leaving it to cool until morning, since half a day had passed, as long as possible. In total, I teleported his 7 hours. Of course, everything was broken there, maybe of course you need to get used to such cooking, or do I have something wrong with the modes?
Explain to me pzhlsta how they work in natural?
In this case, the Auto mode. Should something be noticeable or not, or is it normal that it only heats up slowly and does not even boil? Or should I just not notice it? It is important for me to understand in order to understand if it is working properly or is it not normal? And how, then, this Lowe? Does he barely warm there? (I haven't tried it yet)
In general, help with advice! Well, in any case, it still looks like a "warming-up" rather than cooking. Or is this normal work?
In general, you need to understand! I went to see the Queen's chicken using the link, I liked it, but I doubted that it would be like that in mine with such a "barely-tree" mode. (... and didn't drink anything for the holiday ... honestly!) And Queen's walls are even fried, - you can see. It seems to me that I won't succeed

[inusya]

inusyaI think you shouldn't have pulled the regimes back and forth. As for the temperature regimes - in a very imported book (English) it is written that both regimes heat the food to the same temperature, just for different times. As a person who has been rubbing against biology almost all his life, I can say that long-term 80-90 ° C is quite enough to kill microorganisms that we do not need (read on Wikipedia what pasteurization is), as well as to denature protein (what we need to cook the same meat ). Just boiling water, in which we all cook, is almost the only cooking method, the temperature (100 ° C) and time of which is easy to control. In the slow cooking method, you just need to get used to, the main thing is to get a certain "sum of temperatures". I put the compote on the car all night.

Fuh, Rinushka, thank you, otherwise I thought that again, not everything is like normal people. I won't panic. I understood everything, so everything is in order with Mdv. Happy New Year! Thanks for the "sedative"

is that, I kept an apricot compote (from dried apricots) for about 15 hours ... I just forgot about it.

And today I felt the difference. Yesterday at night I put the beans on a low mode, today I cooked carrots + celery + oak + mushrooms in a mult. In short, it turned out to be a salad. The basin flew away at lunchtime in one sitting. Then came the guests, there was also the same salad. I tried .... Oh, girls, what a wonderful device we have! HAPPY NEW YEAR TO ALL OF YOU!

And you with New happiness!
In the evening for 2 hours for high, then for the whole night for low.

and stew it all without water? it turns out in its own juice or add a little?

I pour boiling water, it turns out with broth-gravy. Beans and chickpeas take up some of the water.
The day before yesterday I cooked this with turkey navels and put our Israeli gut (I love her).

oh, thanks for the idea, I also love chicken patroshki, I will do them that way

And today I "raise the dead". I found the beans, which I once forgot about, and then realized that I would not boil them due to old age and pour them into a beautiful bottle. So she decorated my kitchen interior for 2 or 3 years. But today I got tired of this decoration and I poured it into the MV and set it on low mode for 9 hours. I wonder what will happen Today we have "bad weather" - rain, too lazy to crawl out of the house, and tomorrow, probably, I will move for the second MV.

[m-e-d-l-e-n-n-o-in-a-r-to-a]

Irenka, will you tell us later about your successes in cooking 2-year-old beans, and in general tell me, have you already cooked beans in a slow cooker? With or without presoaking, but for a long time?
And I cooked from December 30 to December 31 at night I cooked a veal heart for a salad, it turned out all class.

Innusya, you need to get used to it, because she m-e-d-l-e-n-n-o-in-a-r-to-a, here in the brains everything should be turned upside down or vice versa.

My "dead man" is still waiting. I don't look under the lid, I'm afraid I boiled normal beans without any locks, poured cold water in a 1: 1 ratio, put them on a low mode for 8 hours (at night).
Now I went to my parents, I'll be back - I'll unsubscribe, probably something will happen

Girls! The patient is more alive than dead! The beans are almost OK! Added another 4 hours on low mode, maybe a lot, but the experiment needs to be completed

And I melted the bacon into lard, and such greaves turned out to be beautiful! And scent all over the apartment! Tomorrow I'll twist the cracklings with onions and herbs! And baked cookies from lard - delicious!

And I melted the bacon into lard, and such greaves turned out to be beautiful! And scent all over the apartment! Tomorrow I'll twist the cracklings with onions and herbs! And baked cookies from lard - delicious!

How interesting
tell me in more detail did you heat the keak?
my geese are now under the knife.
I fed them this way, one 2.2 liters of lard turned out to be an elephant.

can it be tastier in a slow cooker?
otherwise I was going to give the greaves to the doggie.

and the cookies? where is the recipe ?? want.
otherwise I always don’t know where to put the lard

We, too, are not geese, but pigs .. only fat .. (The son-in-law chopped geese ..., they say that they are too fat). But I know how to deal with it ... I have all this goose fat, well, I add meat to the manti ... The taste is unearthly ... It's really boring ... Manti with a pumpkin and a goose ... cookies with lard - I also want a recipe. I have a recipe somewhere, but have never tried it. I was afraid somehow ...

And my "dead man" came to life! First, the scent throughout the apartment last night was delicious and spicy. I tried it this morning, it’s already cold, very good. even nothing, sir. Brown, almost black. Come, I'll sleep it off!

[Irene]

Irene, on our forum even the dead come to life
I, as that obizyana, remembered about my deposits of beans, thank God, nothing started, and set to cook. I'm thinking of making mashed potatoes with butter from her in the evening. I like that instead of potatoes sometimes, yum!

Ir, and lay out the recipe for goose mantas with pumpkin, I want !!!!

right now you can buy pumpkin and eat geese

Only the other day Natamailav remembered you, because thanks to you we all learned about such a device as a slow cooker, Happy New Year to you, dear! Happiness, health, love and harmony! And + 1 for opening us a peephole on such a device.

Natus, what a recipe .. (especially from me). Vse- "by eye" ... We make minced meat-stuffing-goose (chop finely) - I twist it in a meat grinder, because chopping into a crumb with a knife is not for me .... Onions - chop with cubes - Berner-grater helps out ... But .. I twist a couple of onions with meat ... Pumpkin - also Berner (or you can grate it) ... The proportions for the filling are such - goose meat - 60%, further - onion-30 and pumpkin-10 ... Salt, pepper, etc. ... I love that there was a lot of juice in the manti, and his onion and pumpkin gives ... well, goose fat. My husband does not like pumpkin, we adore with the kids. Therefore, we have separate meals .... And I like choux pastry. Tanyulya laid it out. The coolest thing. Not tough, elastic, not torn. For manti, that's the thing ... And under each mantle I put a piece of cabbage leaf in a double boiler, then the mantles do not stick and do not break ... some of them were torn before, and then I read somewhere that you can put carrot mugs, well, carrots like I didn't like it, but the cabbage pieces have taken root ... And, interestingly, cabbage children are already fighting for those leaves ...
The proportions of meat-onion-pumpkin are approximate. In general, I love onions and goose fat from one pumpkin, but people want meat too ... Therefore, everything is experimentally found. The pumpkin is sweetish, but when I eat it, I add a spoonful of homemade adjichka to each mantic, and inside it is a bright orange such a fragrant juice-broth and meat ... eee ... FFFse ... in Magadan there are no geese, no pumpkin .. .. I'll go at least some jellied meat ... eat it ...

I heated the bacon as usual - cut it into pieces and into Low.I took the liquid with a spoon. There are some purring greaves left! A little later I will lay out the cookie recipe - it is old, old, about 30 years old. But the taste is tender, pleasant!

[Gabishechk]

Hello girls!

Gabishechka-thanks for the nice words.
I don’t change the slow cooker - I just love it.

for the new year cooked roast - goose + potatoes
I think it turned out to be the most ideal roast in my life to taste - held for 5 hours on high mode, then turned it off
and 3 hours before the table it was still standing in the slow cooker, it did not open.

Ira -Thanks for the recipe -I'll try.
I will buy pumpkins, right now I just want it for some reason, but today 2 more geese were caught, I fucked with them all day, already in the freezer

Kalmykova- I'm waiting for the recipe.
we heated so much lard over the weekend
from a goat a liter and from a goose 3.5 liters

in general, the year began with murders
goat, 3 geese and chicken were placed in the freezer.
all normal people have cut them all for a long time - and we have herds walking around - grain is not a pity
think 1200 gr ton

[Irene]

Irene, I here yesterday cooked beans according to your example (well, I have nothing to cook yet, they haven't eaten yet), so I myself was delighted. This was my second dish after testing MDV with compote. I put it on Hai and forgot for 4 hours. The beans were just as they are, unsweetened. So when I started to try it (it looked like it was all intact, only puffed up), and it all creeps out in puree under a fork. Usually it is so tasty when you mix it with butter or with all sorts of sauces, and this is simply a miracle without anything. I only now understand what this miracle machine is! I can’t get enough of it! .. Do not be surprised at my enthusiasm, I’m learning the current, you’re all advanced here, already used to it, and I am still delighted, and therefore I am bragging ...
Now, on my fasting days, I'm afraid that at home I will add competitors to my yummy ... In general, 6.5 liters will be just fine ... But after all, they all looked at me with sympathy, stupid ... I'm going to expand the range ...

[inusya,]

inusya, oh how glad I am that everything is going well. I myself every time bastard from my basin.
just now put a chicken like queen... already in theory it is ready, we will wait for my husband and we will try.

Good morning Country!
Girls, congratulate me on Queen's porridge It turned out like in the picture, but the taste ... this is - I'll tell you, in paradise they feed them like that, probably Queen, thank you

Girls! how nice it is to read that everything is great ...

but I just want to complain, well, everyone is happy with the slow ... everyone! In addition to cooking potatoes, I will not grow together with it. Cooked pickle with pearl barley. pearl barley after 5 hours (wooden potato, one might say glass). Well, I know that it all depends on the potatoes ... but until you buy it and try it, you won't understand how it is ... ehehehe ... in general, by the way ... MV for everything, in my understanding. Except potatoes. I will drive a pressure cooker for potatoes. In 20 minutes she is wonderful in it. Both in mashed potatoes and in sauce. Moreover, any.

(grumble) so they ask why - why so many casseroles? .... but nada!

[IRR]

IRR, strange! I once made stewed potatoes and once borschik - everything seemed to be ok. although borscht has been playing for a long time, to be honest.

right now, in thought, I need to rotate the tasks for my casters. before we had enough soup from a cartoon bucket for everyone for two days. not enough now. So I decided to start cooking soups at Moscow International House. and here you are telling such passions about soups ...

[IRR]

IRR, strange! I once made stewed potatoes and once borschik - everything seemed to be ok. shh ...

Well? what did I say ...

Polechka, dotsya! boil-cook, since you succeed .... Maybe I'm so unlucky with potatoes. Maybe it depends on the volume, I have 3.5. Then tell me how it is ...

[Rinka]

Rinka smart will come and give

Doctor, you flatter me!

So far at MdV I have been making potato fries (potatoes + pig + onions + some water). Everything worked out

But ... I pre-fried the potatoes in deep fat, so that they would stick on top with a crust. Is it a piano playing?

Girls, do you need to torment potatoes for 5 hours in a slow cooker? You do not have enough other electric pans for this?

[rassssssolnik]

Girls, do you need to torment potatoes for 5 hours in a slow cooker? Do you have enough other electric pans for this?

hear, professor!


Duc, I’ll explain again ... I cooked soup with barley, threw the potatoes there (don’t pour it into an ordinary cartoon, even if I think all together) ...

A-a-a-a-a-a-a! I think that I understood my mistake - I cooked rassssssolnik well ... now everything is clear ... (partially, I'll write it off)

[rassssssolnik]

Don't hit, now I understand ...

It's just that six liters of pearl barley soup is somehow too much for me, that's why I don't cook soups in my slow cooker.

A-a-a-a-a-a-! I think that I understood my mistake - I cooked rassssssolnik well ... now everything is clear ... (partially, I'll write it off)

This is how useful it turns out to have a conversation with an intelligent person (in the sense of himself)!

while writing the name of the soup, it dawned on me ...

but it didn't reach me ... what's the catch? why is it impossible to pickle?

but it didn't reach me ... what's the catch? why is it impossible to pickle?

In an acidic environment, potatoes boil very poorly (tan), so you need to add acidic ingredients (pickled cucumbers, tomato paste, etc.), even when the potatoes are slightly boiled.

but it didn't reach me ... what's the catch? why is it impossible to pickle?

and there, in the cucumbers, the acid does not have a very beneficial effect on boiled potatoes. Lucy,

like this ... with a slight movement of the hand a couple of sentences and I feel hollow

oh, so is it necessary to throw tomato paste into borscht at the end?

like this ... with a slight movement of the hand a couple of sentences and I feel hollow

oh, so is it necessary to throw tomato paste into borscht at the end?

Good morning Country!

not only a tomato, but also a beet stewed with the addition of acid is thrown into the borscht at the very end, so as not to digest and not to lose color! And sauerkraut is also thrown at the end of cooking ...

Live and learn

Good morning Country!

not only a tomato, but also a beet stewed with the addition of acid is thrown into the borscht at the very end, so as not to digest and not to lose color! And sauerkraut is also thrown at the end of cooking ...

Live and learn

Rina, how to throw it in at the end of cooking if, for example, I cook cabbage soup from sauerkraut? Stew it separately somewhere until cooked?

And something Venetian disappeared Mabud sho in Paris with a new MV dissects

and the Venetian, like the last idiot, thinks that there are no new messages because the new year and not because messages are not coming!
I will report. Due to the planned departure "to paris" (in fact, to nice and then to russia), it was decided to vacate the refrigerator. On this occasion, she gave up on saving electricity and began to experiment. stew vegetables. Zucchini - great, without water, I haven't tasted bakulants yet, but without water, but now broccoli is being extinguished, so I had to pour water there, did not give juice ...

but on the other hand, I’ll order myself right now, the day after tomorrow, for 3b5 liters and a new poltorashka with "keeping warm" (maybe a poltorashka would not have been, but a chance turned up - for 6 euros!)

yes, yes, yes, I also heard this garbage that the potatoes are from the acid of that, and I cook the cucumbers separately into the pickle and pour in the brine last ... but I don't cook the sauerkraut ... but maybe it makes sense to boil the potatoes separately?