Slow cooker recipe book (discussions, tips, problems)

Lyi, how much to keep in a saucepan and on what mode

[ttvttv!]

Lyi, how much to keep in a saucepan and on what mode

ttvttv!
Depending on the "age" of the meat 2-3 hours at Hai and 2-3 hours at LOU.
If the meat is young, then 2 hours for HI and 2 hours for LOU are enough.
I usually adjust Lowe, that is, the thermometer or just pierce it with a knife and feel it enough or hold it still.
In addition to the previous post.
Once, when I cooked only the pudding, I added when boiling the brine onion skins, lot. Then, without taking out the husk, I laid the meat, etc. see post 1167.
It turns out that the finished belly has a taste and color reminiscent of smoked meat. Try it, you might like it too.
Just use a saucepan, which you do not mind, after the husk it is very problematic to wash it.

Thanks for the recipes. And I constantly make lard in onion skins for Easter. Then I store a lot of it for eggs. Current, I’m just lard in it in the husk and cook. Once I tried it in the tea leaves, but didn't like it. But the onion peel is superb. Especially if there is a lot of husk, then the color is so saturated, it seems like smoked bacon in color. Yes, the taste of onion on bacon is not felt after boiling.

Girls, help out who knows - at what temperature and how long does it take to darken a compote of dried fruits - pears and apples?
I do not need a mode, but a temperature - I will adapt it to the Cuckoo.
Already boiled, but I don't know how many degrees it is better to leave to languish - 90, 100, 110 and for how long?

Girls, help out who knows - at what temperature and how long does it take to darken a compote of dried fruits - pears and apples?
I do not need a mode, but a temperature - I will adapt it to the Cuckoo.
Already boiled, but I don't know how many degrees it is better to leave to languish - 90, 100, 110 and for how long?

Well, yesterday I put the compote in a slow cooker for the night. At LOU, it was so rich in the morning, I never got it in a saucepan! I just had dried apples and pears. Plus she threw a rose hip to Zhmenka. Super compote turned out.

What is the temperature in the LOU mode?

[Irene]

Helen, how long did it take to prepare? I also have frozen raw whites. Oh, and I don't have a door to the kitchen at all, so now I close the doors to the rooms if the saucepan is working, and in the corridor I remove the fur-woolen stuff from the hanger so that it doesn't get soaked in smell.

Irene Sorry!!! I just saw the question. I cooked mushrooms for 6 hours at the LOU.

What is the temperature in the LOU mode?

Alas, I have no such data! But here it seems that somewhere there was a summary characteristic of temperatures. Search the topic for slow cookers. As far as I remember, it is not high. There was no boiling at all.

oh, I'm afraid the table won't help much. one gets the impression that everything is very individual for the MDV, and in some instructions they write that the temperature is the same in all modes, only it is reached at different times. According to my impressions, it is so - "gurgles" of boiling go to me in all modes, the only question is the speed of boiling, which also strongly depends on the size of the bowl. The boils are really weak, so I think the temperature is 90-95, but, alas, I have nothing to measure

[Venetian]

Venetian - thanks, at least there is something to focus on.
I have a thermometer, even two, but no slow cooker))))

[julifera]

julifera!
I took the temperature. I wrote somewhere here.
Now I don’t remember at HI, but at LOU the temperature remained 78 * for 5 hours and only after 5 hours it rose to 95 *. I measured it on the water.
So in Kukushka this temperature will not work.

[julifera]

julifera!
I took the temperature. I wrote somewhere here.
Now I don’t remember at HI, but at LOU the temperature remained 78 * for 5 hours and only after 5 hours it rose to 95 *. I measured it on the water.
So in Kukushka this temperature will not work.

Lyi - thank you !!!!

IN Cuckoo 1054 it will turn out !!!!
Mode Dolgovarka - Level 2 - within 75 - 80 C - cooking time can be set up to 12 hours!
Moreover, it is possible in the mode Heating - his temperature can be changed from 74 to 80 C degrees - it turns on automatically after any program for 12 hours!
You can also get from 50 to 120C with a Multipovar, but only for an hour and a half - therefore, the Multipovar mode is canceled.
IN Cuckoo 1010 - it will work too !!!!
On Heating - there you can set the maximum temperature to 77 C and after any program the Heating is automatically turned on for 12 hours, you cannot cancel it. I think 1 degree is not critical.
So a delicious compote is provided to us !!!

In general, in the afternoon I did it at random at 1054 at 100 C - a very concentrated compote came out, uh, I had to dilute

[Cuckoo 1054]

IN Cuckoo 1054 it will turn out !!!!

julifera!
I didn't try to compare the compote, but the boiled pork in the slow cooker tastes differently than in the Kukushka.
Perhaps because the lid is hermetically sealed in Cook, and air circulates freely in the MV, or maybe what else affects?
I now eat dried fruits live, on the advice of Admin, and I made pears and apples dried, and now even on the computer table there is a can from which I pull this yummy.
But tell me how to change the temperature of the HEATING in Kukushka, I have not done this yet

[julifera!]

julifera!
I didn't try to compare the compote, but the boiled pork in the slow cooker tastes differently than in the Kukushka.
Perhaps because the lid is hermetically sealed in Cook, and air circulates freely in the MV, or maybe what else affects?
I now eat dried fruits live, on the advice of Admin, and I made pears and apples dried, and now even on the computer table there is a can from which I pull this yummy.
But tell me how to change the temperature of the HEATING in Kukushka, I have not done this yet

Specifically at 1054 - press "Heating", then hold down the "Input Mode" button for a few seconds - the current Heating temperature will appear on the screen, with the arrows on the left - Down and Up - you can change it.

I ate a lot of raw dried fruit apples as a child, my grandmother had an excellent apple orchard, apple trees of all kinds of gorgeous varieties, and juice and dried fruits and compotes - in tons and still had to bury a lot of padanka.
Then I got so drunk on this dried fruit compote that I stopped loving it.
It's a shame to admit - but in my entire adult life I have never cooked it.
So many years passed and it struck me, to such an extent I wanted a traditional dried fruit compote, I would drink and drink in buckets
And how useful it is to cook it so that the vitamins remain intact and do not know, so thank you again Lyi for the hint !!!

[julifera]

And I have dried fruit compote in MDV, I bring it to a boil, it is min. 20-30 boils, and then transfer to LOU until they are completely swollen-boiled. So that julifera set it to 75-80 degrees and torment it to the bitter end, but concentrated it could not come out because of the temperature, but because more than necessary content was put, there is no skill yet
Lyi
and you can talk about dried dried fruits in more detail, I write down

And I prepared a notebook for writing about dried fruits. We are waiting for information !!!

[Electric Dryer Recipes:]

Girls - all these recipes, dried and dried, here Admin places:

Electric Dryer Recipes:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=174.0

[julifera]

And I have dried fruit compote in DVA, I bring it to a boil, it is min. 20-30 boils, and then transfer to LOU until they are completely swollen-boiled. So that julifera set it to 75-80 degrees and torment it to the bitter end, but concentrated it could not come out because of the temperature, but because more than necessary content was put, there is no skill yet

Yes, I have no skill yet, I'm learning toko
So I looked through the internet - mostly I came across - 300 grams of dried fruit per 3 liters of water.
rusja are these normal proportions?
Maybe it was because of the pears that such a concentrate came out, I had 70% of the total mass, there were very few apples, and 8 pieces of dried up kurazhinok.

Yes, I honestly never measure it in grams, everything by eye and except for dried fruits I also add what I have at home - fresh apples (1-2), jam, frozen rhubarb.

[julifera!]

julifera!
Thank you for a little bit about temperature conditions in Cook 1054. I will use it.

Girls, here are my jerky fruits.
here pears
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145258.0

Here figs, persimmon
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145205.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=139379.0
Here they are in nature:

🔗

Persimmon from the freezer:
URL =
And this dried grapes... I was not happy with him. It seemed to me that I did not succeed in it very well. And now I'm cooking, in dough, in porridge, it turned out real raisins.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145258.0

For some reason I didn't find dried apples, but believe me, they taste no worse than any different sweets, marmalades, and so on.
So I recommend not to be lazy in the summer and cook such yummy. Moreover, there is nothing complicated there.

At the end of the working day - and that!

Where can all this be stored, but in such quantities, and even so that moths do not eat and any other evil spirits?
I kept sun-dried tomatoes in a jar under parchment, the neck was wrapped with an elastic band and then some kind of bug started up, where did it come from, there was nothing like that in the apartment ...
And apples - mother dear - the moth loves them no worse than ours is probably born directly from them

[julifera!]

julifera!
Immediately after the dryer, I put them in 3-liter jars and roll them up with ordinary iron lids. Stored perfectly!
There is no moth inside, and then I open it and eat it for a week or keep it in the refrigerator or cold veranda, but I'm also thinking of switching from 3-liter to liter cans.
Since the fall, I had 2 shelves in a 3-meter rack in 3 rows
... In the spring that the nephews will come on vacation, they will clean everything up.

[Lyi]

Lyi
yaka KRASA and indescribable DELIGHT
Do you have a special electric dryer, what brand? After such a variety in Romina Temka, I also stare at them.
I don’t know if it’s worth it, since there’s nothing of our own, everything is purchased and: girl_in_dreams: bazaar

[rusja!]

rusja!
I have 2 dryers. One is a very good Dachnitsa 4M with infrared drying, the second is a cheap DIVA. I dream of IZIDRI like Admin.
It seems to me that a dryer is still needed in Ukraine. Even if fruits and vegetables are from the market, they are inexpensive in summer and will be very useful in winter. In the spring, I start every day with 2 liter cans to drink grape juice, apple juice, etc., eat dried fruits, I feel that the body needs vitamins.
In the summer, too, when you buy fruits, sometimes you cannot eat everything at once, you feel that they will start to disappear just about tomorrow, but today they no longer fit in the stomach, the same grapes, one or 2 pieces of pear (tassels) remain, quickly cut them off and into the dryer.
Buy yourself a cheap one at first, and then decide if you need it.
I think so, but it's up to you.

And I licked a recipe here on the forum from lenten dishes, which were cooked in a cartoon, and made red buckwheat in a slow cooker, an insanely tasty thing, I tell you! I stewed onions, carrots, celery, beets, tomatoes, and added trochas like borscht, then put all this stuff in the MV, poured buckwheat, salt and pepper, poured some water on the LOU until the morning (at 6 o'clock).

[Lyi]

Lyi
Thank you for the answer, boom to think, let's call it "you", otherwise we often intersect and it's easier to communicate here

made red buckwheat in a slow cooker

it is red according to the recipe: D or is this buckwheat variety?

it is red according to the recipe: D or is this buckwheat variety?

From refueling blushed! I did the gas station without fanaticism, that is, a little of everything.

[Lyi]

Lyi
yaka KRASA and indescribable DELIGHT
Do you have a special electric dryer, what brand? After such a variety in Romina Temka, I also stare at them.
I don’t know if it’s worth it, since there’s nothing of our own, everything is purchased and: girl_in_dreams: bazaar

I strongly advise the same, a dryer is a thing
Again, the compote from MDV, which we have repeatedly recalled, even from some dried apples turns out well, very wonderful.
Yesterday I tried to stew dried zucchini in Marus, I made it in the summer and all winter I knocked about with them, I did not know where to attach them, and then it dawned on me onions, carrots, tomato with water, spices, dried zucchini and for the night on Low, I added a little garlic in the morning and ice cream dill. It turned out pretty well

Girls, someone made mackerel (horse mackerel) in oil in slow brew to make it like canned food, and what else to put there

[Olga]

Girls, someone made mackerel (horse mackerel) in oil in slow brew to make it like canned food, and what else to put there

Olga, what else is there - here is a wonderful recipe for canned mackerel from celfh:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=128173.0
I made recipes from Elenka both in tomato and in oil - generally in a water bath - a real canned food turned out
So in a slow cooker it will work even more !!!

Here are the links to them:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=66170.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65027.0

[julifera]

julifera
Thank you, on a whim I went to my native multicooker and also dug Elenka's recipes there, it's just a classic of the genre
I think that from all this variety I will bungle, first, probably, on High for a couple of hours, and then on Low and until the bitter end

Pancake!!! I have such grief! In the morning I put the porridge of milk oatmeal on quickly. I always did it slowly at night, but then I decided to do it in a couple of hours. Everything was going fine, I already went to turn it off, and my porridge curdled (milk). This is the first time. so insulting! The milk is fresh, I didn't spit inside the saucepan, just the word. And everything turned sour! But on the other hand, I saw for the first time how my saucepan was really boiling! Bubbles around the edges were clear. Now I'm going to think about what to make myself tasty in a slow time. Well, something pulls milk!

I have curdled milk in the slow cooker several times
One and the same milk boiled beautifully on the stove and curdled MDV. I think that from a long nargev, all its shortcomings and "otherworldly" impurities appear, and if the vacuum has proven milk, then there was simply some process of staleness and it made itself felt faster than it would have been on the stove.

I have curdled milk in the slow cooker several times
One and the same milk boiled beautifully on the stove and curdled MDV. I think that from a long nargev, all its shortcomings and "otherworldly" impurities appear, and if the vacuum has proven milk, then there was simply some process of staleness and it made itself felt faster than it would have been on the stove.

I already did this porridge for the night, there were no problems. I always did it slowly or generally auto. Even once my husband, out of ignorance, took and turned off the porridge when he went to sleep. And she stood from 12 at night until 6 in the morning and did not curl up. And here ... Most likely something with milk. I always take this milk (Prostokvashino in a tetra pack), maybe that's what happened to him. Now I'll go and put the yogurt, and I'll check it.

vooot ... I plugged him with a piece of wood - and it burned much less

Venetian, where are you? I sealed the hole in the baby's lid with two matches. Better, less weld! Yesterday my mother washed this propolis! I will not wish on the enemy.

[Irene,]

Irene, and how did they launder something in the end?
And yesterday I cooked jellied meat, I decided to cook it in the afternoon (I am again not a working housewife). It was interesting to watch the pot work. She poured the meat, poured boiling water on the "Hai", after 3 hours the meat was already ready, turned off the saucepan. (y) Left to cool. Now I will disassemble.

[Irene,]

Irene, and how did they launder something in the end?
And yesterday I cooked jellied meat, decided to cook it in the afternoon (I am again not a working housewife). It was interesting to watch the pot work. She poured the meat, poured boiling water on the "Hai", after 3 hours the meat was already ready, turned off the saucepan. (y) Left to cool. Now I will disassemble.

I scraped it off, it was necessary to wash it with cruel chemistry to wash it off. I do not wash ceramics with chemistry, but in general, now I rarely use it, I take drinking soda and wash my saucepan. She scraped the baby with a grater, a hard sponge, in some places the knife had to be used. Laundered. To celebrate, I put a porridge of whole oats and heated water. It was cooked overnight, but I went too far with water, added flaxseed porridge, then I waved it with thick ground, so I poured soaked green buckwheat into it. The result is a porridge of different cereals och. delicious (I broke the oatmeal with a blender).
And with a caulked hole in the lid, the porridge did not burn. So, for those who have CF with holes in the lids, I also recommend plugging them.

Here the girls wrote that ceramics absorbs chemistry well and then you can't get rid of it, you will eat it, because it will release it when heated.You put the pills in the dishwasher? That's just it.

the ceramics in our pots are the same as your earthenware plates. If you do not soak in chemistry for a long time, then nothing will have time to be absorbed. I work with a net with Amveevskaya, nicho, fine. In the dishwasher, I think you can also. This is the advantage of MV pots over multi-cookers. For the rest, of course, everyone chooses for himself and who is used to it

Venetian, where are you? I sealed the hole in the baby's lid with two matches. Better, less weld!

yeah, it took me three months to notice this hole!)))
and I caulked it with a piece of a sushi stick))
I wish I could figure out how to seal the gap that I have between the lid and the pan ...

GIRLS! URGENTLY! HOW TO MAKE BROKEN MILK? Slow Cooker Kenwood 707. I AM VERY WAITING FOR ANSWER, MILK IS ALREADY IN THE POT!

GIRLS! URGENTLY! HOW TO MAKE BROKEN MILK? Slow Cooker Kenwood 707. I AM VERY WAITING FOR ANSWER, MILK IS ALREADY IN THE POT!

In the evening I put on the LOU hours at 7-8 and my friend. And in the morning - melted milk with a warbler, please. I have Kesha-707 for 4.5 liters. Super!

And in the evening I put on High, bring it to a boil (buns), then on Low until morning.
In order not to risk it, since at LOU milk begins to reach the buns only after 5 hours (I tested it myself), then there is a risk of fermentation of milk, if suddenly it is not the freshest.

I still haven't had any misfires with milk, I even had homemade milk in the refrigerator for three days and then it turned out baked. And the ghee for a week does not definitely turn sour and does not curl up when you drink tea with it. However, everyone has their own experience

I haven't had any misfires with milk yet

And for me, in two years of active use, it was, moreover, three times and mainly in the summer, with market milk. The first time it just curled up and instead of the future ryazhenka, cottage cheese turned out, the second time it just boiled, the milk flowed upwards with such force that it even got on the heating element, apparently there was soda, But the biggest joke was when milk from one can NON-boiled on the stove and curled up into MDV. Most likely, with prolonged heating in milk, all otherworldly substances that are mixed with it are revealed, and if they are there, then surprises are inevitable

And in the evening I put on High, bring it to a boil (buns), then on Low until morning.
In order not to risk it, since at LOU milk begins to reach the buns only after 5 hours (I tested it myself), then there is a risk of fermentation of milk, if suddenly it is not the freshest.

AAAAA, the milk is fermented! All the same, it was necessary to first bring to a boil, and only then switch to LOU. Okay, the first pancake is lumpy, the husband will eat stewed yogurt

AAAAA, the milk is fermented! All the same, it was necessary to first bring to a boil, and only then switch to LOU. Okay, the first pancake is lumpy, the husband will eat stewed yogurt

Lena, did you make the fermented baked milk? I'm still going, but I'm afraid. I did it for a long time, so it doesn't matter then with the intestines ... that I could do it wrong. But I want to make my own fermented baked milk.

And for me, for two years of active use, it was, moreover, three times and mainly in the summer, with market milk. The first time it just curled up and instead of the future fermented baked milk, it turned out cottage cheese, the second time it just boiled, the milk flowed upward with such force that it even fell on the heating element, apparently there was soda, But the biggest joke was when milk from one can NON-boiled on the stove and curled up into MDV. Most likely, with prolonged heating in milk, all otherworldly substances that are mixed with it are revealed, and if they are there, then surprises are inevitable

Yes, the creativity of the people is limitless. It's not about CF, it's about the product
I am afraid to buy milk from strangers after I bought it on the road. I come home, start boiling, and it smells like manure from the pan! Neither the cat nor the dog helped themselves. And I also had an aunt who died of brucellosis.

Yes, the creativity of the people is limitless. It's not about CF, it's about the product
I am afraid to buy milk from strangers after I bought it on the road. I come home, start boiling, and it smells like manure from the pan! Neither the cat nor the dog helped themselves. And I also had an aunt who died of brucellosis.

Here I am about that. Making your own fermented baked milk is quite a serious matter.