Slow cookers: model selection, features, reviews

yes nonsense, so it was not ours

so I always tell myself when they are ahead of me.

Link to Keith and Nimble Russell removed

[brendabaker]

brendabaker, Oksana, but it's true, you're very pleased with the Kit, I've already tried a lot of recipes in it and put it up!

Lisichkalal, Sveta, and you don't want to offer your parents such a slow pace as Oksana?

Moreover, I also looked at something of this brand from the devices - they praise it on the forum. Vacuumator and something else ...

[Sveta]

got nervous

Do not worry, everything is fine thanks for the links sent to the parents.
Sveta, Svetik, I want my parents to be slow, so that they won't be quick, so Kit won't do.

Does anyone have this? It is written that 5 liters and the price is 3747 rubles.

🔗

Marina, this is Atlanta. Oksana had one, she did not speak very well of her.

[Marpl]

Marpl,
Atlanta
1.smelled a lot of burnt wiring
2. A bulky pan due to the protrusion in front and protruding handles, much more inconvenient than Kenwood
3. It heated up for a very long time and unevenly, which is rarely the case in round slows.
Although I took Atlanta from the brand store and it's hardly a fake



Virgos, and my envious little eyes fled (theoretically) in three directions:
1. Food Master 3.5 l, oval, electronic, which is sold in the hunting club
2. In St. Petersburg, on Avito, the company offers an orange, oval Emerio, but 4.5 liters.
3. In St. Petersburg, on Avito, the company carries daily from Finland white and black KOLIN, 3.5 l, oval and will deliver to any city
This is where the mind can be broken.
P. S. from December 4 to 7, delivery of MAMAN is expected, there may be blue monsters 1L

Please hide the links under the spoiler, it is impossible to read the page.

And I ordered myself a baby of this one for 1.5 liters. :

Galya!

[Olga M.]

Olga M.,
Yeah Ol, I really liked the color, how your almost current baby ...

[marlanca]

marlanca, Galyun, what a cool little girl!
Where did you order it?

I can't cope with my two brothers, slow brewers, but maybe the little ones will change everything.
Anything can happen!

My friend from Thailand recently brought this slow-motion clip. On the price tag it was written 4.5L, and on the box 4L. Our money is about 1.5 thousand (750 baht). Not for me, unfortunately :) For myself. I'm very happy! Pleases the auto mode.

And I ordered myself a baby of this one for 1.5 liters.

I have such a baby, she works as a cook! She is also nimble, but the mechanics are easy to control.))
1.5 l is flush with the edges. The real volume is about a little more than a liter.
I ordered a new "hat" for her - a ceramic lid on Tao. I'll get it, I'll write it, whether it came up or not.

And I ordered myself a baby of this one for 1.5 liters.

Galya, I have this, muesli porridge at night in the morning - very good

[brendabaker]

brendabaker, Oksan today in the "book about tasty and healthy food" read about hazel grouse .. True, I have a reprinted edition, not native 195..year, but 1986. In general, nothing is written there, prepare hazel grouse, salt, pepper and fry .. that's all. Somewhere there was something about game, how to cook it properly, but where, I don't know, maybe it's left at home, maybe it's where it lies. I will look again, maybe there is something.

I have this book from 1964 and this is the recipe

I have this book from 1964 and this is the recipe

The same with me. I just don’t remember what was written in the big book, it stayed with my mother.

I just don’t remember what was written in the big book, it stayed with my mother.

I have a 1955 cookery. there are recipes for hazel grouses. right now I will upload a photo.




How forgetful I am. Recipes from "Cooking" 1955 are online and searchable. Here

🔗

I strongly advise you to read the recipe "Fried hazel grouse". There are interesting recommendations there.

Who's going to cook hazel grouses? There used to be a Hunter store, there were a lot of different things. And now only quail can be found in stores. Here are more recipes

[Oksana]

Who's going to cook hazel grouses?

Duc Oksana, brendabaker

Here is a potbelly stove!

[marlanca]

marlanca, Galyun, what a cool little girl!
Where did you order it?
I can't cope with my two brothers, slow brewers, but maybe the little ones will change everything.
Anything can happen!

I ordered a ritual for Ali ...)))

LudMila, helenanik,
Girls, thanks for the info ... 😉, for cereals I took it with a specialist, big, that is, but I wanted a little baby ...

Who's going to cook hazel grouses?

Oksana-brendabaker wanted to do ..

Girls, THANKS, I read, I will think

[marlanca]

marlanca, Hello!
Please share in a personal a link to your ordered one and a half liter slow.
Thank you!

my friend from Thailand brought

I would also take Thai with pleasure, especially Hanabishi. Liter would be 1 -1.5.

[Marpl]

Marpl, Marina, Atlanta is working fine for me, it doesn't smell like anything, it warms evenly, it's very convenient to put it at night.

[Smile]

Smile,
Ekaterina, and what can I put at night, I would like to learn how to make porridge, not dairy. I only adapted buckwheat for a dog to cook, other cereals do not come out well

[brendabaker]

brendabaker, Oksana, I tried oatmeal, rice, millet, wheat (in milk and water), I think they can be used with water alone, but the porridge is viscous, they are very tasty and aromatic ... Kitfort, he will be quicker, so if something long-playing, then at night Atlanta, was left unattended many times

viscous porridge,

Ekaterina, THANK YOU very much, my viscous ones also work out well in slow ones, but friable, side dishes are not. I only put Kit on a timer, he has cycles of 3 and 6 hours, I sleep longer.
Does Atlanta have a hole in the lid? I wish Keith was the same

[Oksana]

Does Atlanta have a hole in the lid? I wish Keith was the same

Oksana, and didn’t think about choosing a lid for it on Ali? With a hole? For some reason, it seems to me that the ovals of the slow ones should be the same

[Svetlenki]

Svetlenki,
I called the support service, next year there will be an opportunity to order a bowl for Keith (I have one bowl Already than needed, and with the second there is no problem)
I do not want to order anything either on Tao or Ali.
PS, I don't know how to buy at a glance, what they have there is branded and I don't know good, as a result, two months of hassle, burdened two or three people, at least to make sure that I chose the garbage and take it to the trash.
The lack of recipes and stories about what was prepared, or how life became easier with the purchase of electronic, which is more expensive, slow cookers, I consider VERY EXPRESSIVE.
... Not a single recipe !!!!!! Chinese dishes cooked in Chinese slow-cookers have not appeared for almost a whole year !!!!!!!!

[brendabaker]

brendabaker, Oksana, smari, what did I bring you!

Meat pate with apple

Suddenly you are interested in a slow-cooked chicken.

to make sure you pick the bullshit and put it in the trash. The lack of recipes and stories about what was prepared, or how life has become easier with the acquisition of electronic, which is more expensive, slow cookers, I think VERY EXPRESSIVE .. Not a single recipe !!!!!! Chinese dishes cooked in Chinese slow-cookers have not appeared for almost a whole year !!!!!!!!

why write like that. Devices work great, the same devices that you threw away, based on your own perception of the world. In a saucepan in a water bath, rice, brown rice, peas, beans, oatmeal, barley, black rice are cooked, something on water, and something on milk. There are no special recipes for the side dish. Groats, water, salt and cooking time. And in a slow cooker, which stinks to you (by the way, the appliance does not stink at anything, and has been plowing for almost a year), I cook rabbit, turkey and beef without water with spices and vegetables. And I also melted butter a couple of times.

If no one objects to you for many reasons, then you should not talk incorrectly about others.

I cook rabbit, turkey and beef without water with spices and vegetables.

why don't you share the recipes with us?

why don't you share the recipes with us?

Well, everything is done the same as in other slows.
I personally do not use any new recipes, therefore I do not consider it necessary to write about them. It is even somehow inconvenient to rewrite other people's recipes under your own nickname.
Cut the meat into small pieces, depending on the desire, add either Provencal herbs, slices of parsnips, carrot chunks, a whole onion, salt and simmer over low heat,
or add a mixture of peppers, celery, parsnips, onions, garlic (this is a must in the rabbit) and a tomato (also delicious for the rabbit) and simmer for a long, long time. Someone likes to fry meat a little before languishing, seal it, so to speak. But if you need a dietary meal, then it is better not to fry.

What's new I wrote? There are many such recipes on the forum, and it is incorrect to engage in plagiarism.

[Vic]

Vic, so they are almost all prepared according to the same algorithm, just change the set of vegetables and the type of meat. Why write about the same thing.
And not everyone has time to paint, so I would not be so categorical about other users.

[Exocat]

Exocat,
Dear Lyudmila, for the third time I ask you for a recipe for side dish rice in a 3.5 liter slow cooker that you have tried and tested, because, judging by your post, you succeed, but I don’t, it’s porridge.
Twice you simply did not answer, I am completely at a loss why such ignore

so they practically all cook according to the same algorithm, just change the set of vegetables and the type of meat. Why write about the same thing.
And not everyone has time to paint

How did you define the algorithm in Chinese electronic TONZE? How did you measure the temperature, or were the recipes translated into Russian and cooked?
It would be better to write it down somewhere right away, so that from this information it is possible to build similar recipes in other, non-Chinese slow-motion models




win-tat,
I cooked beef stroganoff chicken at Kenwood 4.5 L, Otto 3.5 L and Kitforth 3.5 L. In 3.5 liters, another meat is obtained, less stewed.
I cooked peperonata, in 4.5 liters it turned out boiled pepper in tomato, and in 3.5 liters it was delicious, another pepper there, a little denser, the sauce is thicker, in short there is a difference.
In 6.5 liters of slow poultry, the hens turn red, and at 3.5 I had * a white bird *

[Oksana,]

and take it to the trash heap

in my head it does not fit, this is how much you need to have extra money.
And there are a lot of recipes in general and on the forum in particular, and according to any recipe, except for obviously fried and besides baking at high temperatures, you can cook in a slow cooker, the simplest device, the simplest cooking method is languor, the process is long and trouble-free, especially if you do not pour water, Well, what could be easier - put any meat and vegetables, salt, seasonings and let it languish for several hours.
Oksana, you yourself have more than one good recipe for slow cookers, there is a principle of cooking, products may be different, but the principle of cooking is the same.
Is it possible that a normal housewife scrupulously counts the hop every time she cooks in grams, milliliters and degrees? ... you will go crazy with such thoroughness

IN recipes the forum has everything for all occasions slow cooker life, namely slow cooker, and other appliances that can cook with temperatures above 100 *, and cook according to other parameters.

But for some reason small slows are not produced with that small power corresponding to a small volume, hence the non-observance of the temperature slow cooker regime. Hence the misunderstanding. Although there is a low mode in small slow-cookers, it is quite such a slow cooker.

You can adapt to any unit, and even more so as simple as a slow cooker, 2-3 temperature regimes - what's so difficult for a hostess? They cooked quite recently on gas or an electric stove and did not fool around - I added, reduced the heat, that's all for a short time.

rewrite other people's recipes under your nickname

We often take recipes * from mom's, from Aunt Sonya, etc. *, and at one time they also copied them from magazines, or learned from friends.All of us here are more popularizers, storytellers, compilers than authors. And you should not be ashamed of this, knowledge is passed from hand to hand, from person to person, and discoveries are rare, in any field and without retelling they will be forgotten. By writing down our rework of successful recipes, we make life easier for ourselves and others who are more busy or less experienced.

Well this is how much you need to have extra money.

Irish, there are no superfluous, I feel sorry for any amount of money for the release, so now I take models only if there are video recipes for them, which is the best and specific recipes, at least for my volume and style of food.
I really wanted to try Chinese dishes, which are in the book for electronic slow cookers TONZE, but this topic has not been developed.

I wanted to try Chinese dishes

so the Chinese, it seems, prefer everything in the heat of the heat and stirring
Or at first everything is fried, then put in a saucepan, poured with something sweet and sour and languishes. However, about languishing - more often it gurgles, and a rather not appetizing brew in our opinion.
and certainly mushrooms with cabbage.

and certainly mushrooms with cabbage.

Don't poison the soul, now I want mushrooms with cabbage
Chinese, in a wok, and I want a new, small, cast-iron wok, with a bottom diameter of 15 cm, and a top diameter of up to 35 cm.

I bought a quail for the first time
I read the Internet how to cook and decided to fry
Made in Kuzin.
Nuuuu, the children did not become at all, my husband and I ate, but did not feel like it. We decided that the bird had been running all its life.
I put 2 quails, half-eaten by children, in a slow jar and left them for a high hour for 3.
Here is another matter!
Delicious, fun to tinker with small bones. I ate them alone.

I never bother with temperature conditions. I put it on, turned it on, looked. If ready, turned it off or put it on heating. I have Russell Hobs

I also think that there is no point in those recipes, everything is the same in composition, for a stove, for a multi, for a slow one. There is only one principle, if you like the taste, you are ready. And making a fetish out of it is not worth it. Some aspects of cooking can be discussed, but the recipe is straightforward - it's kind of ridiculous, the quality of the products is different, the composition of the dish may be different, slows with different temper, and a lot of all sorts of differences. The topic was blabbed with these type of recipes))) the usefulness is zero, I don't even want to go here, let alone write.

And I like the descriptions "straight recipe-recipe"!)) When everything is prescribed for a specific slow model, especially if it has its own peculiarities (like Keith). Thanks to Oksana for sharing her best practices!
Concerning the Chinese Tonze, my observations.
I haven’t mastered my expensive electronic one, I confess honestly. I didn’t try so much (only 5-6 times), I tested 3 different "recipes" - in the sense of the set programs, and I didn’t wait on any of them for the device to switch to a low-temperature mode, all the time I cooked only at a high temperature, until I turned it off without waiting for the end of the work, because it was already ready. Although there is a low temperature indicator on the display ... The mechanism of switching from high to low would be understandable, or even better it would work in manual mode too - it would be much better!
Right now I ordered again a 2-liter, but mechanic. With her, I hope everything will be more convenient.
In Chinese, I really like that you can choose a model with a ceramic lid, too, the glass from above does not provide heating.
Well, the ability to order separately bowls and lids is also pleasing.

[different slow cookers and it would be more convenient to create separate themes for each model of slow cookers.]

In different cuisines in different countries in recent years have appeared different slow cookers and it would be more convenient to create separate themes for each model of slow cookers.
As with multicooker, with bread makers - it's very convenient on the forum everything is divided.

And this topic at first was about the same type of slow cookers, there were 2-3 of them at first.

And now - you can see for yourself, the models are different, the temperature conditions are different, and everything is in one pile.
Poor Slow Cookies New

[Lisichkalal]

Lisichkalal,
Sveta, THANKS, I also read that everyone is fried and quite quickly and was upset. And now I’ll try, like you, first fry, then slowly dump it on Hai .. And also quail, they are on sale, unlike hazel grouse. Everyone writes about the hazel grouse that he is bitter (I'm trying to dissuade myself)
LudMila,
Luda, I, too, gave a blunder with the purchase, it was necessary to take TONZE, 1L, mechanics, and refuse from the double boiler altogether.
And yet I am insanely sorry that no one began to translate recipes for electronic Tonze and did not begin to cook, so I wanted to try old-fashioned Chinese soup, Chinese stew, in short, the opportunity to expand my horizons was lost.




Irsha,
I agree completely, and the recipes would also need to be spread at least by displacement.
If I buy anything else, I will definitely put it into a separate topic and measurements and recipes, even if they are redone from another model, so that busy people do not waste time



🔗
Found a recipe where vegetables in a pot are called GUYS, but they are cooked in a hot oven / oven, but will Kitfort work?
And so couscous and vegetables, dietary and should be delicious.

With Irsha-Irina I agree 100 percent. It seems to me that even now it is not too late to bring the topic of the Keith slow cooker into a separate topic and ask the chief to bring separate posts there. And then in this topic, no matter how you look, it's all about Kit, and about Kit.
The whale is definitely a good device and deserves to be discussed. But those who think to have one or who already have it.