Slow cooker recipe book (discussions, tips, problems)

I used to make a holonka, I don't even want to remember how many manipulations to make it tasty ... Then, when the baking sleeves appeared, I baked it in the sleeve. But tomorrow I'll put it in the MV, now I'll pickle it for the night. And I'll stick a beef tongue into another MV, but I'm thinking how much water is needed to make it soft and not burn?

For the language? I can't even say. And for the shank, I just greased the saucepan with oil, I was afraid that it would not ruin it. But then it turned out probably could not have been lubricated. There my fat was enough! Maybe it is worth for the tongue of water so that it covers it with water?

I'll throw in a carrot, onion, celery, pour it in so that the water can cover the current, close all the doors and - go ahead!

And my experiment with the shank of a pig has begun ... Oh, I'm not happy myself, but it's too late to drink Borjomi. Duration one and a half days. Eh, when I finish, I will report

I used to make a holonka, I don't even want to remember how many manipulations to make it tasty ... Then, when the baking sleeves appeared, I baked it in the sleeve. But tomorrow I'll put it in the MV, now I'll pickle it for the night. And I'll stick a beef tongue into another MV, but I'm thinking how much water is needed to make it soft and not burn?

I did the tongue several times, I fill it with water so that it was all covered.

Thank you, I did just that. I put it on the LOU and went to bed, slept through everything, turned it off at 11.30 am (or afternoon?), Poked it with a fork, soft, while I left it on a little in the broth.

Thank you, I did just that. I put it on the LOU and went to bed, slept through everything, turned it off at 11.30 am (or afternoon?), Poked it with a fork, soft, while I left it on a little in the broth.

But what a soft !!! Will hide in your mouth!

Report. It is something! Melts in your mouth and before your eyes. : girl_red: The only thing, yesterday the stupidity of the spore - put it in cold water to cook, it was necessary to pour boiling water (always put it in boiling water). Well, okay, you can't drink experience. Now I've read a lot on the internet that people cook soups from this broth, and I used to cook porridge on it for a dog, but now I don't have a dog, but it's a pity to pour something out ... (I'm getting old or something) So I decided to play some sour -something like cabbage soup or pickle. Eh, waste-free production!

[BLACK]

Girls are welcome to BLACK noodles

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158610.new#new

Well, I have - the prose of life compared to black noodles. I chatted sour soup on the broth from the tongue - cabbage soup. People, this is fantastic! True, in order to reduce the fat content of the broth, I diluted it with water, but the result is - Here it is - waste-free production!

Slow Cooker Girls, Need Help!
There is a goose for 2.5 kg, it stood for a day rubbed with salt and spices. I very much suspect that I oversalted, because after rubbing with salt, I added seasoning, which also turned out to be with salt, and I saw it only today. But maybe not.
I guess now shake off all the seasoning and salt and put it in the slow cooker. Goose is needed by 6 am.
Questions if anyone made a goose in different ways.
1. Is it possible to combine apples and buckwheat porridge for stuffing a goose and how? The porridge is already stewed with goose giblets. Or is it better to limit yourself to only apples?
2. Is it better to cook the goose in a slow cooker without any additives, or is it better to add apple or grape juice when stewing?
3. Is it better to put the goose on the back or breast?
4.Do I need to immediately coat it with honey or sour cream, or is it done later? When?
5. How much to keep on HI and when to switch to LOW?

[Lyi]

Lyi, Greetings !

It seems to me that you are too tricky to plan to cook a goose. I don't think you should combine porridge, apples, honey or sour cream and fruit juice. Moreover, you salted it well.

Goose or duck stewed in apple juice are great (especially duck)! I cut the poultry into pieces, quickly fry in a grill pan without oil, and then I stew in juice. Almost always I start cooking on Hai for 1-2 hours (preferably 2, if there is time to wait), and then I lower the temperature.

I noticed that if you cook meat all night, then it tastes like stew, which I don't always need.

Lay the goose as you like - it doesn't matter. I put the birds on my back.

Since you have annoyed the goose, then maybe already cook with buckwheat porridge, and without sour cream, apples, honey. You can also put prunes around the goose.

QWEEN, thanks!
The order was only for a whole (whole) goose.
I am very afraid that the goose has no juice, by the way, there was only grape juice in the basement, it turns out that the apple juice has already been drunk, it will turn out to be dry.
In order not to waste time, now I will throw the goose without juice, if I add anything later.
But how to determine if it is too salty or is everything okay with salt?

[Lyi]

Lyi, you are welcome !

I do not know how to determine if it is salty. If only I saw how much salt it was sprinkled with, then it would be possible to determine. You will remove that salty seasoning from it. Well, if he has already been in bed for a day, then in any way the salt has gone into the layers of meat, and usually the salty is more felt if the poultry has been pickled a little.

In any case, if you put the goose in a dry saucepan, it will release enough juice and not dry. I have cooked goose in the slow cooker more than once, and it never came out dry.
And in general, it never turned out dry meat. At least a goose, at least someone.
Lyi , maybe it's better not to add juice if it comes with porridge?

Made a double version. I pushed apples into my tummy (maybe this will remove excess salt), I stuffed porridge into my long neck.
I haven't poured the juice yet, I'll watch. I will not go to bed yet for about 3 hours and I will turn on Hai for this time.

Oh, virgins, I did it! Yesterday night I threw vegetables, beans and chicken fillet in pieces into the pan, today I got a type of chicken porridge with beans. That's what it means when your hands do it, but your head doesn't think! It was necessary to at least fry this chicken, and I .... Who but me will eat this ?! It tastes delicious, but the view is, perhaps, to process it for sauce ...

And I, in general, a chef pancake like Hobotov from "Pokrovskie Vorota".
Yesterday afternoon I stewed potatoes, I put the meat so well at 23-00, but I didn't put it out of the saucepan, left it until morning.
In the morning I put them in the refrigerator, and in the evening all my potatoes went in bubbles And the smell
In general, the whole basin went to the disposal. It's a shame !!!
As my grandmother used to say: "There is no mind, consider a cripple"

No, it didn't turn sour, I came home from work, tried it, it would be cool if I had my mind.There I have ground walnuts with garlic, and Bulgarian pepper, and carrots with celery, beans ... In short, tomorrow there will be pizza, if the "patient" survives I will add pickled cucumber and trochas of cheese on top to this bouquet. And no one longs for anything

Irene, but I'm sorry (smiley banging his head against the wall)
I cooked it so honestly, filled a full saucepan and the result, my husband had time to try it in the morning, says it was delicious.

Let me bandage your smiley face with a broken head. What can I say for consolation? Sweetheart, you can't drink the experience!

Thank you friend!
I put some more potatoes, only now I have grown a little wiser
at night on low

And I poured milk to drown

I cooked rice with millet, rice with pumpkin, in water, in milk. The whole trick was that I wanted porridge, and it turned out. My opinion, if you want crumbly rice, use a cartoon. Rice cartoon - option N1.

about! And as if I'm sitting there, I suffer, I got stuck for the night at the Moscow Interior Ministry (NEW! 1.5 LITER SUPPORT OF VTEPLEURA!)
rice ...
I thought it was brown wild, to cook and boil, plus I put it on "keeping warm" ... and he in the morning - not like porridge, mucus ...
and what, now with three slow cookers to cook rice for a side dish on the stove ?!

I think the problem is that the slow heating allows the starch to dissolve. But it is the risotto that should be obtained in MdV - there is just the principle that pull the starch out of the grain.

I summarize ... in risotto the consistency is very specific - on the one hand, it is slimy like porridge, but on the other hand, the rice should be aldente, by our standards, uncooked ... this is achieved by methods from MDV very distant, if necessary - I will tell

... I think unpolished rice should turn out well.

yeah, I thought too ... see above ... brown wild unpeeled, "longer" does not exist - and he is in ... mmm ... such a word in such a tasty site is impossible .... in general, in baby food after eating it ...

yeah ... 20 minutes in rice / slow cooker ...

Interestingly, some are looking for a stewing function (slow cooker) in multicooker, others are trying to cook multicooker products in Moscow

but on my stove it is not so hot as it turns out rice for a side dish. and even with all sorts of useful "black and brown hangers. Don't offer a rice cooker, my husband didn't leave three more" slow cookers ", but I also covered myself with a double boiler ... And by the way, someone has a double boiler with the function of cooking cereals, maybe it is necessary to look here?

about! And as if I'm sitting there, I suffer, I got stuck for the night at the Moscow Interior Ministry (NEW! 1.5 LITER SUPPORT OF VTEPLEURA!)
rice ...
I thought it was brown wild, to cook and boil, plus I put it on "keeping warm" ... and he in the morning - not like porridge, mucus ...
and what, now with three slow cookers to cook rice for a side dish on the stove ?!

I agree to lighten your car park with a small MV

Report. It is something! Melts in your mouth and before your eyes. : girl_red: The only thing, yesterday the stupidity of the spore - put it in cold water to cook, it was necessary to pour boiling water (always put it in boiling water). Well, okay, you can't drink experience. Now I've read a lot on the internet that people cook soups from this broth, and I used to cook porridge on it for a dog, but now I don't have a dog, but it's a pity to pour something out ... (I'm getting old or something) So I decided to play some sour -something like cabbage soup or pickle. Eh, waste-free production!

aha, the pickle on it is excellent! and cook pearl barley into it in a slow cooker)))

about! And as if I'm sitting there, I'm suffering, I got stuck for the night in the Moscow Interior Ministry (NEW! 1.5 LITER SUPPORTING VTEPLEURA!)
rice ...
I thought it was brown wild, to cook and boil, plus I put it on "keeping warm" ... and he in the morning - not like porridge, mucus ...
and what, now with three slow cookers to cook rice for a side dish on the stove ?!

And I already wrote somewhere about the problems with cooking rice. It turned out a big G, but no pic. Said to be good for brown rice. but it turns out that it is not suitable for him either? It's a shame, but maybe we did something wrong from the beginning? 🔗

[Natamailav]

And I already wrote somewhere about the problems with cooking rice. It turned out a big G, but no rice

and after you Natamailav gave a link of her pilaf in slow motion. Is not it so?

shl. I do not cook pilaf in mdv, there is a slow cooker for this (but if someone succeeds, maybe it's a matter of technology)

[Natamailav]

and after you Natamailav gave a link to her pilaf in slow motion. Is not it so?

shl. I do not cook pilaf in mdv, there is a slow cooker for this (but if someone succeeds, maybe it's a matter of technology)

And I didn't cook pilaf. The conversation is not about cooking pilaf, but about cooking rice. I was interested in rice as a side dish. When I cooked it, I had a multicooker busy, so I wanted to take the slow cooker with cooking. Before that I had already cooked pearl barley, millet, oatmeal, wheat for kutya in it.Everything worked out great, but it didn't work out with rice! With him, I develop a relationship only in a slow cooker, even on the stove it does not work out like that!

And I already wrote somewhere about the problems with cooking rice. It turned out a big G, but no pic. Said to be good for brown rice. but it turns out that it is not suitable for him either? It's a shame, but maybe we did something wrong from the beginning?

girls, especially for your sake, I got into an English slow-cooker book.
1. Rice is not cooked separately! Only in the form of pilaf (washed basmati rice for 3-4 hours per hai).
2. Found a risotto with green beans and pesto. Rice with beans is cooked on low (low mode) WARNING! one and a half to two hours! Then add pesto and other vegetables and cook for another half hour!
3. Rice with coconut and lemon is cooked for an hour and a quarter to an hour and a half per high. But rice pudding takes 6-8 hours on a low.

Venetian, I have a crisis of the genre Give me a thought, what can you bungle with black rice

[ttvttv]

I put it in the refrigerator in the morning, and in the evening all my potatoes went in bubbles

ttvttv, zhaaaalko potatoes ...

From the slow cooker, you need to shift the food after cooking, then it is perfectly stored. And if you do not shift it, it cools very, very slowly, and all sorts of unnecessary microorganisms have time to develop, which prevent food from being stored properly.

[ttvttv]

ttvttv, zhaaaalko potatoes ...

From the slow cooker, you need to shift the food after cooking, then it is perfectly stored. And if you do not shift it, it cools very, very slowly, and all sorts of unnecessary microorganisms have time to develop, which prevent food from being stored properly.

Well I do not know!!!! Yesterday I cooked chicken hearts, and when I went to bed, they were still warm. I didn't change it, and then in the morning I forgot and ran to the tax office. It's already about 12 o'clock, my hearts have nothing! Even spoilage of the product was not observed. And the kitchen is 25 warm! True, everything has already been eaten at lunchtime, but nothing is missing! And there, and sour cream and herbs and all kinds of sketched when cooking.

Yes, God bless him, with rice, I don't care to change the steamer, I will find it with a basket for rice, but through soaking and we will cope with brown ...

But girls, what broth is in it !!!! This is something, I have never seen such a "tearful" purity in my life, and without any puffing on the stove! And whom I don’t remember to thank, I remember that someone here said that broth was cooking in it, but who, God grant her health ...
And I still have a strong feeling that all sorts of aromatic spices in MDV are very open, I put out a rabbit here (updated 3.5 l.) I poured Provencal herbs there as I used to, but it turned out very "Provencal", on the verge, be careful with spices.
But the salt is the other way around - I salt it as I'm used to and it always turns out to be undersalted. Maybe it's the new pots that "steal" into themselves?

Oh, one more undersalted! I thought that something was wrong with my head, sir ... So, really, I need to salt more. And with seasonings, the same with me, chili, for example, opens up - a disaster!

Today I made black rice with broccoli and cauliflower. Rice there boils the best, rice to rice.

Judging by the picture, crumbly.

girls, well, forgive the bastard. For a long time I have been going to cross some recipes from the book, and scan the photos (from the book). But hands do not reach. Now I may have some break in tension, I will try, suddenly yes "hands will reach to see"

forgive. as a current recipe for rice with coconut you will give - so immediately and forgive))))

Oh, one more undersalted! I thought that something was wrong with my head, sir ... So, it really is necessary to salt more. And with seasonings, the same with me, chili, for example, opens up - a disaster!

oh ... and you, too, have a new one ... and the rest are silent ... I'm thinking \ - maybe the new ceramics will take in itself until it is "salted"?

oh ... and you, too, have a new one ... and the rest are silent ... I'm thinking \ - maybe the new ceramics will take in itself until it is "salted"?

I had the same thing, I can't count the amount of salt, when I usually cook, I salt to taste, but here you need to adapt, but for me this is not critical, although I like well salted.

That's what I'm saying ... I cooked beef tongue, stewed a chicken with vegetables, made chicken porridge (), did not salt a single gram, it turned out OK. And all the vegetables are not salted, how much salt is not!

Yesterday I also suffered from experiments. Cooked millet, salted it! Well, what is it. That is not too salty, then too salty!

Yesterday I also suffered from experiments. Cooked millet, salted it! Well, what is it. That is not too salty, then too salty!

And yesterday I put bigos in the night, did not salt anything, only pepper (I took a dose of pepper 2 times less than on the stove). In the morning - bigos for my taste of normal salinity, for someone's - not salted. But pepper is on the edge! It's good that I didn't put it down anymore. I haven’t had any oversolo yet

[Girls]

Girls, I set the jellied meat to cook last night. In the morning I soaked the meat, and in the evening after work I washed it and set it to cook. I drained the first broth. Poured, as taught, boiling water. "Hite" mode. The first time it boiled in 1.5 hours. The second I don't know has gone to bed. In the morning my indignation knew no bounds. I wanted to wake up the peacefully sleeping relatives and arrange Waterloo for them, but decided to leave debriefing until evening. Why? Just imagine. I go out to the kitchen in the morning and see my saucepan is gurgling quietly, and the lid is pushed to its side and there is a gap between it and the saucepan. Do you know how on the stove when it boils and the lid is slightly opened. There was no limit to my indignation. But despite this, the meat was cooked and I left it to cool. If they can't figure it out without me, then in the evening I'll finish it myself and try to show the photo. The first time I liked it. It boiled quickly, no hassle about subtracting, adding ... In general, great!

And my Keshechka worked tonight, cooked me a lentil soup, I’ve already persuaded 2 plates and run away from the scrap, otherwise we’ll eat the whole casserole, so great,: yahoo: without putting our hands on!

And today I cooked a kulesh according to Lusin's recipe: I separately tired lard + onion + potatoes (I held it for a bit), then I put everything in a slow dish, added millet that had been previously scalded with boiling water and filled it with water - boiling water 1: 3 and on a car. I received a delicious hearty dish, just right for the winter. Sprinkle with ground pepper before absorption ... mmm. I have not cooked this yet and I really liked it.

And today I cooked a kulesh according to Lusin's recipe: I separately tired lard + onion + potatoes (I held it for a bit), then I put everything in a slow dish, added millet that had been previously scalded with boiling water and filled it with water - boiling water 1: 3 and on a car. I received a delicious hearty dish, just right for the winter. Sprinkle with ground pepper before absorption ... mmm. I have not cooked this yet and I really liked it.

And with the salt, how were things? How much did you put in and how is it enough or not in the end?

NVK, salted it by eye and added salt a couple more times, it turned out as it should. Such a hearty and warm dish, after eating it and going out into the street, I felt such warmth inside or inside myself, I liked it.
The recipe is here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147299.0

and here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158609.0

And today I cooked a kulesh according to Lusin's recipe: I separately tired lard + onion + potatoes (I held it for a bit), then I put everything in a slow dish, added millet that had been previously scalded with boiling water and filled it with water - boiling water 1: 3 and on a car. I received a delicious hearty dish, just right for the winter. Sprinkle with ground pepper before absorption ... mmm. I have not cooked this yet and I really liked it.

My compatriot! Uncover a terrible secret, be a weasel! How long do you have this Auto and which mode does it look like - high or low? I also want to torture you, you still have cubes of potatoes, are they not boiled?

[Gaby]

My compatriot! Uncover a terrible secret, be a weasel! How long do you have this Auto and which mode does it look like - high or low? I also want to torture you, you still have cubes of potatoes, are they not boiled?

I am for Gaby while I will answer about the car, we have the same DVA. The car is not at all on time, we have a mechanic, as much as necessary, it will be so much. Switches off and on by hand. Auto - the mode at which it boils, and then translated yourself nbut at least.

I have another question along the way. And if I don't fry anything, but put everything in a heap, will there be kulesh or not? Because I cooked soup with lentils like this, I put everything in MV, finely chopped the raw smoked brisket and filled it with water - and hello, for the night. In the morning the soup is what you need, the fat has dissolved, but the meat remains. Or is it necessary to do the frying first, otherwise kulesh is not kulesh?

I refueled my slow-cooker, boom tomorrow there is a cooler. I also don't have this magical AUTO, so I put it on High. Hi is boiling, I'll go switch to Low later.