Slow cooker recipe book (discussions, tips, problems)

I am shocked, did not expect such a resonance. In order, Irene, cooked for about 1.5 hours, everything was approximately like Iziumka's. Auto mode is high mode first and then low mode. You can cook on High (high), if urgent, and if not urgent, then on low. I was afraid to put something for the night, but probably on a low and without boiling water, it might work, in short, I have to try. The potato was a small cube, about 6-7mm., Remained intact. If you don't want to fry bacon + onion, then you can probably cook it like that, who is your decree, how you want to try it.

Kubanochka, absolutely right, you have planned the procedure ..

[Girls,]

Girls, I came home from work yesterday, and my darling had already taken apart the meat and poured broth over it. An amazing jelly was waiting for me in the refrigerator! Tomorrow I have a day off (the first from January 14th) I will take a photo and show what I did the first time. Now I have a fish in line.

Flax, how are you going to make a fish? I also want to

[Tanyush]

Tanyush, I want to try this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=88882.0 I've had a pike in the freezer for a long time, so I'll cook it for myself.

And my girls in the morning had a surprise from my husband! Yesterday I put myself a milk porridge made of oatmeal for the night, went to bed. In the morning, like a decent one, I went to eat porridge, but my MV is turned off! I go to my husband, who turned off the saucepan, he beats himself in the chest, they say, you turned it off yourself, and he pulled the plug out of the network. They say she was off, so he turned it off! When I poked his nose into the saucepan, he repented! Like I always told him before going to bed, do not forget to turn off the mv, and since I didn’t tell him this time, he thought I had forgotten! What am I to do with him? How to punish? In short, now at 7 am I tried to put the same porridge on a new one, but already quickly. I am glad that it did not seem to turn sour overnight. Oh, already this husband, with his playful hands, is said to have switched to proper nutrition!

And my girls in the morning had a surprise from my husband! Yesterday I put myself a milk porridge made of oatmeal for the night, went to bed. In the morning, like a decent one, I went to eat porridge, but my MV is turned off! I go to my husband, who turned off the saucepan, he hits himself in the chest, they say, you turned it off yourself, and he pulled the plug out of the network. They say she was off, so he turned it off! When I poked him into the saucepan with his nose, he repented! Like I always told him before going to bed, do not forget to turn off the mv, and since I didn’t tell him this time, he thought that I had forgotten! What am I to do with him? How to punish? In short, now at 7 am I tried to put the same porridge on a new one, but already quickly. I am glad that it did not seem to turn sour overnight. Oh, already this husband, with his playful hands, is said to have switched to proper nutrition!

and I have a similar story with oatmeal))) Current husband devoured it, but did not turn it off)) I almost fell - I made him eat almost by force, and here such enthusiasm! And the thing is that I took the oatmeal unpeeled, and it didn’t boil for our taste, but for their Italian perverted - "al dente"))) I soaked the oatmeal (not according to the recipe, but because there were no free rosettes, but like a bread maker was shot, after 3 hours, so I added milk to the LOU, where it turned out about 5 hours. I repeat, our Russian taste would need more, but the porridge turned out - sheer health. And delicious. One problem - I have to get unpeeled oatmeal for big money and far away, you have it in supermarkets on the cheapest shelves ...

girls!!!! experiments are almost complete, my "three graces" have stopped stealing salt! Somewhere here I saw someone say that the first times it turned out less tasty in the MDV than later, and I decided to stand to death and salt as I was used to. And so - cutlets, pork and oatmeal - everything was salted as usual and everything turned out salted as usual. Today the last experiment is broth, it was especially greedy for salt, now I will check

girls!!!! experiments are almost complete, my "three graces" have stopped stealing salt! Somewhere here I saw someone say that the first times it turned out less tasty in the MDV than later, and I decided to stand to death and salt as I was used to. And so - cutlets, pork and oatmeal - everything was salted as usual and everything turned out salted as usual. Today the last experiment is broth, it was especially greedy for salt, now I will check

Well, what do you think about this, why did MV have salt?

Venetian, please, about cutlets in more detail

Yes, no details, piled cutlets and pushed them into the DVA. Well, I threw the onion with carrots around and shifted the layers of potatoes. I rolled them in ground breadcrumbs, but I'm not sure what was needed - they greatly decreased in volume, I think they should have been fried first. I didn't, they gave a lot of juice, decreased in size and turned out to be quite dense. Not too dense, I liked it so much, I just expound my thoughts ... YES, WITH GARLIC CAREFUL! Opening aaaaaaetsya)))) Well, you are already experienced, you know)))

Venetian, well, intrigued, please tell me, what is this unpeeled oatmeal? Oats, not rolled?
NVK, Nadya, for the future, put a sign next to it or you need to convince your husband under hypnosis that the slow cooker is a night saucepan - I mean, you sleep it off, and she prepares breakfast.
And tonight I cooked beets in low and cold water.

Venetian, well, intrigued, please tell me, what is this unpeeled oatmeal? Oats, not rolled?
NVK, Nadya, for the future, put a sign next to it or you need to convince your husband under hypnosis that the slow cooker is a night saucepan - I mean, you sleep it off, and she prepares breakfast.
And tonight I cooked beets in low and cold water.

: bravo: I've already thought about how to prevent my husband's urges to turn off MV. And you got ahead of me.
Tell us how the beets were cooked. Did you yourself think about such an opportunity?

I don't post the recipe separately, because there are problems with photography, and the recipe has not yet been fully worked out (I missed the salt, did not sleep enough, and one spice seemed superfluous to my husband).

I decided to cook a roast - potatoes with pork.
I prepared the products as advised in smart books on slow cookers - that is, fried with very hot oil for just a couple of minutes until the crust appears, but not until cooked.

I turned on MVA on HI. At this time, I fried a couple of onions, cut into half rings, and sent them to the warming up MdV, cut the pig's undergrowth into cubes, fried until a crust appeared, and there in the MdV. Then she also fried the potatoes, cut into rather large pieces and laid them on top of the onions and meat. Along the way, I added layers of potatoes, sprinkled with rosemary (which my husband did not really like, I will look for other herbs), black and allspice, broken in a mortar, three leaves of lavrushka. I added some water to make the sauce. The result - the potatoes cooked perfectly in three hours, nowhere soggy, unlike the option when raw potatoes are laid and they are not covered with liquid. As I understand it, this pre-frying starts the cooking mechanism.

And I cooked a kulesh, a test batch. Not anymore. That's it

And I cooked a kulesh, a test batch. Not anymore. That's it

Hmm. I cooked a double batch yesterday. Already nt. That's it.

Something not comforting prospect in the sense of the figure You won't have to get out of the gym. The route will be as follows: PLATE - SPORTS HALL

then just don’t put carbohydrate foods in MdV - potatoes, cereals ... vegetables and meat rule!

da ja iz galerei, a tut klavy rodnoj net
A ljulju ja ne znaju chego takoe ...

Caucasian cutlets, they are generally fried like shish kebab. But I make them at home in a double boiler

Well, I tried the broth ... the experiment failed - it turned out to be so unsalted that I'm not sure if I forgot to put salt at all ...

and I also think that when cooking broth at low temperatures, salt can steal bones.

I stopped salting soups in MV

I stopped salting soups in MV

and why, I didn't understand something ...

You intimidated me because I was with my mother, she was a biochemist, she asked her this question, she said that she would think about why this is so, she began to lay out some formulas, in short, I did not understand anything and told her that I was waiting for something ready answer. Well, think about it, now I tell everyone that salt is useful on the table

Irenka, Kubanochka, girls, I am very glad that you liked the kulesh, I cooked it myself for the first time, I liked it.
And now virgins, my thoughts are about food, now it is cold (-15C), they promise one of these days to -27C and what kind of food to eat in such weather - vegetables? In cold weather, the body needs energy to heat.
I boiled the beets on low and poured cold water, the beets were 6-7 cm in diameter, in the amount of 4 pieces (how many fit) and went to bed, after 6 hours I opened the lid and poked each with a toothpick, checked, the beets were normally cooked, not overcooked (though I do not know if it is possible to digest it) and truncated.

Vikochka! Your cool Kulesh! It's cold here too, in the daytime to -11, at night to -15. The cold is worse tolerated by the sea, your kulesh is today appreciated as a warming dish! Now I have another warming dish - fish soup with ginger

Irenochka, how glad I am that you are. What a cool smiley with an accordion, I'll write about soup with ginger, like what, otherwise I go around ginger in the supermarket.

Vikusya, and I missed your kulesh, well, show me where you hide it, I also want to.
And while I was staying with you in Kharkov for four days, I missed so much in the new topics ... And then my MDV is bored. Point me pzhlsta to your kuleshik

Vika! And I am glad that you are glad that I am glad!
Now about the soup. It couldn't be easier. I don't bother, I dump everything and cook. I take a fish (now I have a salmon "on the stream" - I bought a fish, I have to spend it), I cut potatoes, carrots, onions, grated ginger, add spices, fill it with cold water, put it on the LOU and go to sleep. I do not regret ginger. An energetic soup is waiting for me in the morning. I don’t put the garlic here any more, because I don’t want to interrupt the ginger.
In the cartoon, I did this on extinguishing. At first, the fish was stewed alone with water for 20-30 minutes, then I removed the foams, and immediately laid the vegetables with ginger and simmered for about an hour.
Try another ginger tea. Brew in a teapot with a teapot of bitter peas, pieces 5, 1 allspice, cinnamon, finely chop ginger there. Then you can drink at least a slim one, at least with milk, in the cold and with fatigue - an irreplaceable thing with me.
I also add ginger to meat and fish, even to compote, in short, everywhere.

[Irene]

Irene, glad to welcome another ginger fanatic! I also stick it everywhere, a magical, I must say, spine! And she adopted your soup ...

urrra !!! my friend told me that last year she widely practiced ginger and did without colds! on this occasion, in my fridge there are just roots, but I looked and thought - what to do with them? I'll go get something out of the fish in the refrigerator ... It seems like there was cod ... And thanks for the seagulls, we just have a very cold cold, just zhzhzhzhzhzhut, +1!
(But they threaten to -10!)

by the way, girls! oddly enough, a thought came to my mind. let's open up a new section, something like "healthy food and slow cooker". There have already been heard more than once vegetables, and about calories, and about immunity ... And there we will tryndet about the main principles, eh? and then, by God - 2nd volume, 66th page, little order will not interfere with us, huh?

oh, I'm already 67

Girls !!! I made jelly
🔗

and then fish

🔗
and also cabbage

🔗

I love my saucepan and you all, because if it weren't for you, then I wouldn't have this miracle
Sorry for the photo.

[Lyalya Toy]

Lyalya Toy, I would eat your jelly now.

And how is the fish cooked? Is it necessary to crumple it?

Lyalya, +1 for such delicious pictures, kolis, what kind of fish and how did you do it?

Irenochka, how can I make coffee with ginger and take it with sikoki?

[Qween, Gabi]

Qween, Gabi Thank you.
I prepared the fish very simply. I wanted to make Omelki according to the recipe, but at home in the freezer I found only pike and pike perch heads and some catfish. The so-called soup sets. So I put everything in DVA and set it to cook. Dir. Hite 6 hours. In general, I turned it on and went to bed, and at night my dear turned it off. When cooked, after cooling, I took it apart from the bones. It turned out a fish like canned food. Made a salad with her. Vkusnoooo

[ttvttv]

ttvttv exactly! It was with horseradish that I ate it, oh, how delicious

[ttvttv]

ttvttv exactly! It was with horseradish that I ate it, oh, how delicious

I am very glad, Helen, that the saucepan pleases
It's good that there are more and more of us.
And then when I bought it for myself before the new year, my girlfriends once again twirled their finger at the temple

Inus, you mean it https://Mcooker-enn.tomathouse.com/in...=158609.new;topicseen#new

Thank you, I read it, and how much time should I put it in the Mdv? And then he is there in the cartoon, and right now, as I do it here ...

Thank you, I read it, and how much time should I put it in the Mdv? And then he is there in the cartoon, but right now, as I do it here ...

I haven't tried it myself, probably like buckwheat, but better on a low for the night

And I decided to make the bolognese gravy at the DVA. I did it somehow on my email. stove, it’s painfully long to cook, although it was very tasty - it was necessary to stew with milk and red wine, so today I’ll put it calmly for the night. I don't know if there is such a recipe here, if not, I'll post it.
And on Saturday, the son and his German girlfriend came to Russian borsch with beets, as he likes. She liked it too. They took the recipe. And the borschik also cooked himself, while my husband and I went shopping. Cr-racota !!! By the way, on St. He gives her Valentina an aerogrill ...

Be sure to put it out, we have a Venetian here, as an expert on Italian cuisine will appreciate. And how did you do the borsch, was it all in the MV, or did you put out something on the stove anyway?

Yes, almost everything in DVA, first I cooked the broth the day before - also without any problems, then I left the vegetables there - two hours for a high, at that time they bought them, frying them in a pan, poured tomatoes to keep warm - and in a pot for a couple of hours on a low. Since the fall, I have had my own beets in a jar, prepared for such cases, at the end. Well, and herbs, garlic, eu-s-but ...

who is the teetotaler, where is the teetotaler ?! Pour !!! and this one ... I can get more without bread but, no, without bread ... not on this site))))

Girls, I'm like in a joke, what have I done?
Normal and decent people yesterday in the tavern near Gasha celebrated the holiday of Russian Vodka,
And I after the flood about booze and jellied meat today ................. ........
I rushed home ................... the food was almost over, I threw cabbage soup at the Moscow House of Foreign Affairs (fortunately, the broth was cooked in advance), in the cartoon a cupcake, a bread maker for the morning on the timer. What are we happy people !!!!!!!!!!!
I cook cabbage soup for the first time, of course, at MDV Tomorrow we'll see what happened

And I decided to make the bolognese gravy at the DVA. I did it somehow on my email. stove, it’s painfully long to cook, although it was very tasty - it was necessary to stew with milk and red wine, so today I’ll put it calmly for the night. I don't know if there is such a recipe here, if not, I'll post it.
And on Saturday, the son and his German girlfriend came to Russian borsch with beets, as he likes. She liked it too. They took the recipe. And the borschik also cooked himself, while my husband and I went shopping. Cr-racota !!! By the way, on St. He gives her an aerogrill Valentine ...

yeah, bolognese for a long time ... it is considered that 5 hours for everything about everything (and this is on the stove!). It will turn out, stopudov: firstly, according to technology, it should be stewed over as low a fire as possible.and secondly, how is it in DVA, but it won't work? I did it, it turned out well, not great because then I only had a baby and I did not know that they were fast, the malech was "fried" from the edges.

that's just about milk ... For the first time I hear milk in bolognese ... then, if in his lasagna, then there is also baschamel and he is in milk. But the Italians do not put milk in the bolognese itself. They practically do not cook meat with milk at all, although they are not pushed in on kosher)))

yeah, bolognese for a long time ... it is considered that 5 hours for everything about everything (and this is on the stove!). It will turn out, stopudov: firstly, according to the technology, it should be stewed over as low a fire as possible. and secondly, how is it in DVA, but it won't work? I did it, it turned out well, not great because then I only had a baby and I did not know that they were fast, the malech was "fried" from the edges.

that's just about milk ... For the first time I hear milk in bolognese ... that later, if in his lasagna, then there is also baschamel and he is in milk. But the Italians do not put milk in the bolognese itself. They practically do not cook meat with milk at all, although they are not pushed in on kosher)))

And add sour cream towards the end? I saw how they added.

Yes, almost everything in DVA, first I cooked the broth the day before - also without any problems, then I left the vegetables there - two hours for a high, at that time they bought them, frying them in a pan, poured tomatoes to keep warm - and in a pot for a couple of hours on a low. Since the fall, I have had my own beets in a jar, prepared for such cases, at the end. Well, and herbs, garlic, eu-s-but ...

wait a second, I'm writing it down! I have questions - is potato boiling for two hours for a high? and second, beets do not lose their color, how is this achieved? Is there acid in the workpiece or what?

And add sour cream towards the end? I saw how they added.

Duc there is no sour cream here!
No, don't add. especially fermented milk. And they don't add cream either. it is already clear that the wind is blowing from Russia, we love to flavor with sour cream

Venetian, I like mashed potatoes in borscht and pea-lentil soup. In CF, I reach this state by rubbing it on a grater with thin plates.

Duc there is no sour cream here!
No, don't add. especially fermented milk. And they don't add cream either. it is already clear that the wind is blowing from Russia, we love to flavor with sour cream

What a fool!

Venetian, read what has opened on the Internet:
REAL BOLOGNEOSE SAUCE
Description: second courses

Source: GF

Cooking time: 45 minutes - 2 hours

Calories: In 1 serving: 851 kcal, 35 g fat, 15 g saturated (more details)

Ingredients: Serves 4-6:
2 cloves of garlic
1 tablespoon olive oil
25 g butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
85g chopped pancetta
250 g minced beef
250 g minced pork
300 ml milk
300 ml dry white or red wine
2 tablespoons tomato paste
2x400 g canned tomatoes, whole
2 tsp herbal mixture
350 g tagliatelle noodles, fresh or dry
grated parmesan

and now the report.
At night I had beef stroganoff loaded (in the "baby" on the LOU), it turned out great, it got a little bit primed, as usual, around the edges, but quite a bit. In the "average" I loaded pea soup - green peas, shelled, halves, that is, the fastest. Put it on "keep warm." The result is that the peas did not boil in 8 hours, and it looks like there is little "keeping warm" for legumes, unlike cereals. I turned on HI, I hope it will come by dinner.

And by the way, who here experimented with "keeping warm" here? Atchet in the studio!

And I got used to making peas and lentils, in 7-8 hours everything is boiled into smoke, you can't tear it off the pan! I ate so deliciously only in Poland, and now at home I can taste taku!

I am ashamed

here


an original bolognese recipe is given.
At the end, she adds milk and explains that this is completely optional, but in a recipe patented in 1985, milk (or even cream) is added.
so it's up to you.

I doubt what you need, but if necessary, I will translate her recipe and adapt it to mdv,