Slow cookers: model selection, features, reviews

I don't need accurate temperatures by the clock. After all, even the tension can be different.
And Kitforth, who, frankly, does not shine with high-quality equipment, although he tries - even more so.
My Kit warms much stronger than Russell, and much stronger than Oksana's Kit. With strict adherence to her recipes with frozen vegetables, during the specified time they were stewed into the trash, the actual cooking time to condition is one third less! Milk frankly boils during languor. Imagine how much more powerful it is!
In terms of activity, he is close to the red Chinese slows from Tao.
I got used to it. I like this. But I still want a SLOW cook)
And completely different topics - why produce essences?) First, it is almost impossible to acquire old Russells (new ones are also active), hybrids, and even more so young boys. Secondly, all the same conversations are about the same thing. And they are duplicated from topic to topic.

[Fotina]

Fotina, Sveta! On Avito quite often there are completely new "old style" slows. And the Boy actually happens often. They can be bought and dealt with really slow.

Well, these are such difficulties, not everyone is ready to watch who will put what on Avito)

Well, these are such difficulties, not everyone is ready to watch who will put what on Avito)

+1
I also believe that it was, then passed, that is on sale, so we use.
Although you can, of course, by your choice, grieve about the past, but you can look into the future
Sveta, I have two Whales and both are tempers, right in sync, of course, I lose a couple of degrees by opening the lid

I have Keith - shaitan machine))
Maybe I was not particularly lucky. Or not "unlucky", but the feature is this - I do not feel slighted in this regard)

[Fotina]

Fotina,
Light, you were happy with Russell, but I got rid of mine, because I was too slow, maybe something really different with tension.
You have there in St. Petersburg on Avito sold from Finland 3.5L Colin slowcoelers. Maybe it will work?



l
And here is my tender and juicy chicken, a recipe in the Kitfort topic



Girls, but for me, for example, it is more convenient to sit in my topic and slowly fill the pages with recipes and measurements for Keith, without being distracted by other models.
It is a pity that initially the topic was not divided into large (6.5 liters and more), medium (4-5 liters), small (2.5-3.5 liters) and small (0.7-2 liters) models , because it is often impossible to understand about which of his several models the author of the post writes and the interest to read disappears altogether.



And the topic * the book of recipes * is not readable at all, the full impression that the sclerosis wrote: there is time, the mode is not specified, the mode is specified, there is no time, or even they will post photos and everything, as if they were not writing on the culinary forum, but the forum of magicians- telepaths.

I'm just with these slows
Already the mind goes right beyond the mind. I read that in many recipes, at the first stage, the ingredient undergoes some kind of heat treatment. And then the point of everything else is to cook slowly?
Many slow cookers have a Slowing mode, so, friends, maybe you don't need free-standing slow-cookers then?

I really like Yearning in the Element. Straight plague taste in the end! But first I’ll boil the soup on the Soup program, and then I’ll cook all the contents on the Simmer program.

So, in essence, it turns out that you need to cook the soup in a saucepan, and then slow it down, right?

Many slow cookers have a Slowing mode, so, friends, maybe you don't need free-standing slow-cookers then?

For me, for example, MV is one large, I make porridge in a slow slow-motion, which I have for 1.5 liters, chicken breast in the same place. The husband does not eat it.Yes, I have MV byaka-byakoy. It smells, nothing helps, which just did not do and the impression is that there is only one mode, heating until the liquid boils away. Throw it out, the hand will not flinch.

[Rituslya]

Rituslya,
Rituel, I make baked milk, cottage cheese, stewed potatoes, chicken drumsticks, milk porridge, buckwheat with dog meat, cabbage soup, broths without any processing.
In fact, it doesn't matter what to cook, the most important thing is that it is comfortable. I'm more comfortable in Kita (and it was also cool in Thai), but not in any slow
And in the evening I stoked milk, cooked buckwheat in the morning, now he stews my beets, I want a salad
If you like Element, then it seems to me better to cook in Element, where you like it, food is such a thing, it tastes better when I'm happy to cook it

I read that in many recipes, at the first stage, the ingredient undergoes some kind of heat treatment. And then the point of everything else is to cook slowly?

Rit, the product undergoes minimal heat treatment in order to reveal its smell, or to close the pores and the juice does not leak out.
Pokhlebkin advised the heat treatment of meat, before putting it in a GUY (who knows what temperature it is there) in order to kill bacteria on its surface AND boil milk first to disinfect it.



My Kit is safe, I measured him. Yesterday I cooked milk, 8 hours have passed, and the pan is completely calm, I already got scared of the device. And the thermometer shows 97 ℃, so everything is going according to plan. The milk turned out gorgeous, as always

Ugh. A strange duck: I pulled it out of the freezer - it didn't really add much space in it, and it itself does not climb not only into the whale, but also into the microwave with a tabletop oven. And there is no chainsaw, only a jigsaw somewhere. No, I had to pull it out yesterday ...

So, in essence, it turns out that you need to cook the soup in a saucepan, and then slow it down, right?

Rit, I cook the soup in a few minutes in a saucepan, on the stove, combining broth, potatoes and dumplings, or noodles, or cereal, which is very fast.
Pearl barley, lentils, peas only slowly, without any pots.
Cabbage soup only slowly
borscht only, like Donna Rosa, Ukrainian borscht, in a saucepan

Oxyunik, thank you very much for the clarification.
Then I will slowly master, without zeal, as they say.
So far, I have only mastered baked milk and compote is on LOW today. Well, compote is like compote. I don't know much about compotes.

Friends! Oksanchik! And then how to cook beef bone broth? Tell me please.

Rita, I only cook broths in slow saucers. I put it overnight, pour boiling water over the bones, put lavrushka, peppercorns and put it on a timer socket for 7-8 hours. And it doesn't matter if it's a chicken backbone or beef bones. Otherwise, I no longer cook broths.
Protein scraps remain from the beef on the walls, carefully drain the broth, disassemble the meat and then cook the soup-borscht in a multi.
I cook the broth several times in volume, since the broth is very concentrated, then when cooking I dilute it with water when 1/3, when and in half.

[Rituslya]

Rituslya,
Ritul, rice for a side dish, only in a slow cooker, does not like rice for a long time

rice for a side dish - only in a slow cooker, does not like rice for a long time

What rice, and black too?

[Exocat]

Exocat,
I do not eat black * rice *, this is a completely different cereal, something like water Oats

In, so you can boil this ... how was his buzzword for a super concentrated broth, consommé or another word?

[Exocat]

Exocat,
I do not eat black * rice *, this is a completely different cereal, something like water Oats

I will not dispute the terminology, but rice, and brown rice, and black rice are * water oats *, and oatmeal is excellently and tasty cooked in a slow cooker.

Friends, now I’ll poke you a little bit about broth. And which mode to choose for it low or high?
And one more thing, for which dishes do we choose the low mode, and in which high ones?
I’m doing everything at random, maybe the thread will get ready.

[Exocat]

Exocat,
And please give me a link to recipes for a 3.5 L slow cooker, I would gladly expand the range of my cereals



Rituslya,
Rita, in Keith broth on MINIMAL that's for sure

Oksanchik, is the minimum low?

[Rituslya]

Rituslya,
Rita, if the dish contains potatoes and carrots, then start on HI, and then you can either cook it on HI, or add it to LOU, but if the vegetables are almost ready.
Peas for HI



Rituslya,
The minimum is LOW
MAXIMUM is HI

both brown rice and black rice are * water oats *, and the oatmeal is delicious and delicious in the slow cooker.

Unfortunately, in my performance, even dogs do not eat it, and a person will eat this only on pain of death.
So with hope and impatience I am looking forward to recipes for brown rice and vegetables in a 3.5 liter slow cooker.

I also cook only the broth in a slow lye. I lay in the evening: meat, lavrushka and roots. I add a little. If I don't go to bed, then a couple of hours on high, then I translate to low. If I go to sleep right away, then I go to low right away. I didn't notice the difference. In the morning I have a rich broth and the foam remaining on the bottom and walls. Finishing the soup on the stove. I add aromatic salt. I don't have Keith, other slow ones. Yesterday I made a la sous-vide of chicken breasts: tenderized, kept it briefly in soy sauce, smeared it with spices (I have some aromatic salt + suneli hops, which was at hand), tightly wrapped in 2 regular bags, leaving a little space for liquid , poured water over it, covered it with a saucer on top so that the breasts would not float, and - for the night on low. In the morning I had fragrant meat (it can be easily disassembled into strands) + a little rich broth (added to plates of puree if desired).

I, too, loved to cook broths in a slow pot, on high to a boil and then on low for several hours and with roots and salt.
and then according to the circumstances .. or a saucepan makes soup or slow cooker.

[Mirabel]

Mirabel,
And I fell in love, I put it in 4.5 liters for the night just like that, on LOU, hours 8-9, and in Kitfort, with a timer-socket, for MIN, for 7 hours.
It is very convenient when the base of the soup, or cabbage soup, is ready in the morning. I love and just drink broth from a cup with chips, sandwiches, or crackers.
I add herbs, soy sauce and very little wine vinegar, I like it.

My oldest daughter also drinks broth from a cup. You can also add half of the testicle there. I leave part of the broth to her, because she doesn't like cabbage soup.

you can add half an egg there.

+1

Friends, I also cooked broth. This is something, of course! You can't compare with multicooker at all.
Inexpressible deliciousness is simple! Now I regret that I put in little meat.
We put sauerkraut cheeks.

And I have dried fruit compote this morning. Super!

[Rituslya]

Rituslya,
Rita, yes, the broth in the slow lye turns out to be gorgeous, and I also like the cabbage soup the most from the slow lye.

[Rituslya]

Rituslya, Rita, completely confused with impressions: is it still slow or an element?

[Olga M.]

Olga M.,
Ol, but you can write a recipe for compote, at least roughly what you put, mode and time

My turkey breast is being cooked right now .. At LOU 5 hours. The aroma is worth .. mmm Not an ounce of water, the result of the broth is decent ..

Oksana, dried apples, prunes, raisins. Apples make up 2/3 of the volume of dried fruits. There were no dried apricots, otherwise I would have thrown them too. 3 more allspice peas. 8 hours low. Strained, added sugar to the hot one to taste.

[Olga M.]

Olga M., Olya, how many dried fruits should I put? Cover the bottom of the bowl, or how thick is the layer?



gawala,
Gal, breast in one piece, or cut?
And we have your potatoes for dinner again, THANKS you

Oksana, dried fruits floated on top, just covered the entire water surface. I didn't measure it on purpose, but somewhere a 500-gram mug or a little more. This time I cooked in M. r. by 3.5. Interestingly, there is no sweetness in the apples at all. I wanted to eat like that, but they are tasteless. I fall asleep sugar after straining the compote.

breast in one piece, or cut?

There is not a piece, there is a piece for 700g.I have a lot of one as much, cut off the thickest part. I ran the rest through a meat grinder with chicken breast and made a la sausages-sausages, twisted it into a film and put it in the freezer, well, there are spices, everything is as it should be. I do it for a couple with vegetables, I like it very much, there are zero body movements, and the result is delicious .. And the MD breast into salads .. With pumpkin seed oil and a bite. Here such a salad is called a fitness salad. I will be all slender and beautiful ..

I made myself some cabbage soup. Delicious! Moreover, without sour cream it is tastier than with it.
Cooked for a painfully long time, almost 10 hours. First, 3 hours at the maximum, and then 7 hours already at the minimum. The potatoes just barely cooked. Some kind of oak vegetable. Maybe cut it even smaller ?!
The meat is amazing. In the cabbage soup, there is already the taste of stew in accordance with GOST.

So is it still slow or an element?

Anyut, I abandoned the Element. Now all the experiments are in slow motion.

Rit, the potatoes are somehow not located to the slow, the temperature is not enough for them. Or you can cook it a little in the micr, and then start it in the slow-motion. Although I do not leave potato slices in cabbage soup, I cook a round one and at the end I wrinkle it. And all the same, it is better to cook such a long happiness at night, in order to cook it in time for dinner. Etoges is slow.

.

Inexpressible deliciousness is simple!

Well, thank God! liked!
and the potato behaves in a directional way, in my opinion, depends on its variety.
Galina potatoes I got awful somehow, glass with oak. I bought potatoes from a farmer in the village, that's another matter!
Now cook the soup according to Oksana's recipe with mushrooms and barley. Very tasty! Sooo!

.

Suddenly, who needs it, on 3.5 liter Russel Hobbs ozone, very pretty, and the price is great

🔗

[Olga M.]

And I have a curried chicken salad. I designed the recipe so as not to forget how I did it. Delicious



Olga M.,
Ol, THANKS, I understand.

And I liked the turkey more than the chicken breasts. Such dense meat, soft, very tasty. The sandwich is great.

[gawala]

gawala,
Gal, turkey is richer in taste than chicken, but also more expensive.

And classic cabbage soup is cooked without potatoes

well, let them cook without potatoes, but I got yummy with potatoes too! Such sour, rich, aromatic, and in terms of volume, as it turns out, the very thing.
In a 5-liter multicooker, as I cook, we eat for almost a week, and here everything is for a couple of days.

Now I loaded the chicken shanks. We'll see. I went to get the second slow beer to cook the compote at night.
The compote also turned out to be different, not multicooker: the cranberries were felt, the apples were not boiled, some other flavoring note appeared.

And today for the first time I decided on a duck with sauerkraut. And, as it turned out, I should not have delayed with this. How delicious it turned out. She put two frozen duck legs on top of the cabbage and put them on the high. After 6 hours, delicious food. I didn’t salt the duck, only slightly pepper it on top.

I, too, read, and crawled into the "bins of the homeland" ... two turkey drumsticks caught my eye, held them on the grill for 15 minutes, then sprinkled them with delicious salt and a good pinch of curry ... they fit very well in the center, jack from the sides layers of grated carrots and onions, worm rings, and on top a couple of green apples and, could not resist, splashed about 100 ml of water, for lack of a warm broth. I'm sitting ... waiting ...

That's what the cold does to us. Everyone got out their pots and slowly brew all kinds of goodies