Slow cookers: model selection, features, reviews

[Oksana]

Oksana, it turned out that they have their own special taste.

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.

+1000

Now it’s not too late to bring the topic about the Keith slow cooker into a separate topic and ask the chief to take out individual posts there.

It has been around for a long time!
Slow Cooker Temperature Chart Kitfort KT 2010
And here not only about Keith, but also about the Chinese women, who seem to be slow, but nimble.)) And the girls abroad also have their own models, which we do not have ...
That is why it is advisable to indicate in which device how they cooked. It is not clear why this information is annoying ...
So are the tips for choosing a model. For example, I've read that an electronic device is very convenient, like it comes to a boil and switches to low, it turns off when it's ready ... Yes, probably, someone has it. You just need to know which model is meant.
Otherwise, it will turn out - you buy an electronic one, and it turns out that this is not at all what you wanted.

Here is the division of topics about slow motion into "classics" and "hot" I would also only welcome!

[LudMila]

LudMila, Luda! Here, too, a lot has been written about Kit so far, and about Thai too, and about recipes (moreover, more for Kit). In short, it is already difficult to understand something. And the bulk of the people who had gone into this topic before stopped coming in. See for yourself.
Hence the conclusion.

[Slow cookers: model selection, features, reviews]

In general, Oksana needs to start a personal topic with her doubts and recipes.
I have 4 slows, all of different firms and temperaments, but I have never had a desire for each to have a separate topic. The pan is the pan.
There is a recipe theme for slow cookers Slow cooker recipe book (discussions, tips, problems), there is a place with sobs for recipes. Here is the topic " Slow cookers: model selection, features, reviews ", so let's talk about it. Otherwise, they trampled messages about the release of new models with their recipes, and this is more important for those who want to buy a slow-motion film than so much information about kitfor, which cannot be found anywhere.

Something I don't understand, who came here and stopped coming ... The topic is active and lives thanks to the recipes laid out here. For example, I have learned a lot and apply it now for my slowness. And exactly according to the recipes.

And so, yes, all these recipes for the stove have already been described a hundred times in cooking books. So what? Go read books? Okay, we'll read them too.

To everyone who shares the recipes - thanks! I already know my slow, so I will adapt and apply it to my slow.

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 *

This is unexpected ... I didn't even think about what can be obtained in different ways in slow-motion films of different sizes

[Stafa]

There is a recipe theme for slow cookers

Stafa, there are specific recipes. Where is the place for a friendly discussion opportunities (which are naturally associated with recipes)?

[The pan is the pan.]

The pan is the pan.

This quote is on the center wall!
Ideas there were interesting ones here, like “potatoes with garlic and rosemary” (I used to do it in a normal saucepan) or “potatoes in foil” (well, maybe a couple more ideas).
And a general recommendation: everything you need to stew / simmer can be done slowly. That is, instead of an oven at low temperatures!
The rest of the "recipe detailing" is more of an informational trash (although maybe you can find something valuable there too).

The rest of the "recipe detailing" is more informational rubbish

The more such "judgments" there are, the sooner benevolence on the forum will die out.

[Svetlenki]

Svetlenki, for "friendly conversations" there are "Chatters".
Was this topic supposed to be informational?

[(discussions, advice, problems]

Has a slow cooker recipe theme Slow cooker recipe book (discussions, advice, problems), there is a place with sobbing recipes. Here is the topic "Slow cookers: model selection, features, reviews"

I also wanted to write about it.
There are already so many reviews and opportunities written and rewritten about Keith, that you can safely continue in a separate topic for him, whoever is interested will read there, but this topic will be really difficult for beginners to understand.

there are specific recipes. Where is the place for a friendly discussion

It is in the Recipe Book that there are discussions of these very recipes, all the nuances and problems.
And this topic should help in choise slow cookers, not in the recipe for what to cook in it.
After all, no one says that you need to stop sharing your experience, you just need to do it in the relevant topic.

[igel _el]

igel _elSo what kind of information should there be? Even interesting.
This topic just does not turn into a "chatter", with reports of who is where now and when he went to bed ...))
And the pots - they are all different, if you really think so ...




win-tat, isn't the choice related to the possibilities on which the cooking method depends?

I don’t understand at all what the fuss is about.
If you think about it, since you bought a slow one, that is, you chose, then there is nothing to do here at all?

isn't the choice related to the possibilities on which the cooking method depends?

These are the possibilities, not the cooking methods, according to the methods in the Recipe Book, please.
And here, for example, here

Which one to choose, both 3 liters, the price is the same ...
Rival - oval, Bravetti - round ...

oval, of course, it is convenient to shove a meat poultry, and stuffed vegetables.
ABOUT! I also forgot about lasagna .. the bottom area is larger.

Here are the possibilities.

So there’s nothing to do here?

This topic, for those who toil with a choice, bought and want to share their impression of the purchase, and with discussions of recipes and what does not work in the Book of recipes.

[win-tat]

win-tat, this is a topic about opportunities.
And this is exactly what they are:

I cooked peperonata, in 4.5 liters it turned out boiled pepper in a 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 *

And for many, such reviews are of great value! Because you roughly understand how it will turn out in your saucepan.

There is no recipe book (both topics and chatters), there are separate recipes.

Lyudmila, have you even looked into this topic
Slow cooker recipe book (discussions, tips, problems)
There are discussions and chatters

And I looked there.)) I agree that the nuances of specific recipes should be discussed there. But the nuances of models that affect cooking (i.e., recipes) are there? Or is it just there too?
Oh, everything needs to be cleaned up for today, which is not related to the topic. Is there a moderator here?

[Ludmila]

Ludmila, if there was a moderator, then such conversations would not have arisen ... and there would not have been 500 pages.

[Lisichkalal]

Lisichkalal,
Sveta, they are not present. We grabbed all the quails, my daughter and I went around the whole area. I wonder how many people are reading this topic that you will not have time to open your mouth ... and there is nothing, neither slow, nor quail

oh you don't have time to open your mouth ... and there is nothing, neither slow, nor quail

Oksan, you buy, and then you tell ..

my daughter and I went around the whole area

Drive to the "Falcon", maybe where "you are lying around" ..

[gawala]

gawala,
Gal, THANKS, I was just very surprised, not the most in-demand product - quails.

I was just very surprised, not the most demanded product - quails.

So they took it to NG .. Or maybe "crop failure" ..

and no nothing, not slow, not quail

Oksana, were you not interested in private farms? now the villagers are keeping quails, look at Avito, maybe he does.

plagiarism is not correct

Well, it is not necessary!

, so they practically all prepare according to the same algorithm,

well, not really. Sometimes you need to fry a little or add some spice.
In general, for me, it's better when there is crib recipe, but if there is no time and desire, then everything is clear

To everyone who shares the recipes - thanks!

Sveta! million plus! similarly!

Sometimes you need to fry a little or add some spice.

Vic, well, everyone chooses these nuances for himself, especially spices, it's generally not for everybody.

[Irsha]

There are no special recipes for the side dish. Groats, water, salt and cooking time

Rice is boiled in a saucepan 1: 2
In Philips 3060 - 1: 1.3
It is not easy to cook rice correctly, read at least the technology from Pokhlebkin, and even black rice, all the more so that it is fragrant, soft and rice from rice. Unfortunately, in my slow cooker I get a putty, a smudge, but not side dish rice, it is not given to me, it tastes better in Phillips. So I am looking for the exact recipe for my model.
I overlooked that you are cooking in a baby for steam, otherwise I would not have asked so importunately, this is my mistake, sorry. I'll try it myself, if I find a good solution, I'll post a recipe.
Do not worry about plagiarism, but simply indicate the source where the recipe was taken from: the title of the book, or the site, or the name of the author, nothing else is required.



Irsha,
Ira, tomorrow I’ll rush to the market, I’ll ask the sellers there, or I’ll get to Ashan, if there’s something there, I was just very surprised.
I understood about the farms, thank you very much, I wouldn't have guessed it myself: rose

aromatic are obtained.

I made millet with milk, really, how fragrant it turned out, dined with pleasure, described, as best I could, the process in the Whale Theme.

Light, they are absent

Oksana, don't worry. There will be. And you know how to cook them
Girls! The boss is not on us! I love our forum very much, but sometimes the thought arises to leave it.
I hope this does not happen.
The topic is wonderful, slows rule, but you need a moderator.

Made millet with milk

I also cooked somehow. I liked the porridge very much. I really love millet milk porridge.

My kids really like baby oatmeal.
Slow bottle 1.5 l.
1 liter of milk 1.5 percent
100 grams of oatmeal
6-7 hours low.
Creamy, viscous, eaten with condensed milk.

[Lisichkalal]

Lisichkalal,
And my Kit steamed it for 3 hours for a MINUTE, mixed it once and brought it up to condition on Heating, but the result: the bottom is almost clean and the top of the film is practically and sooooo little and it dissolves in the porridge without sediment.
Kit. +. for the fact that his quick-cooked 100% milk porridge never had a sour taste, but in the very slow ones I felt it, although the milk did not curdle. Or maybe the milk is better than 2-3 years ago?

But I had a question: 87 ℃ is normal for milk (I cooked on already pasteurized one), but if it weren't boiled milk, is it dangerous or not?

Now I made millet porridge. Millet really is somehow instant, sold in sachets.In general, 2 full tablespoons, one and a half glasses of milk and an hour and a half. The milk was indignant, foam rose, but did not run away and did not strive for it. The porridge turned out to be wonderful. I did it on Hai.

[gawala]

gawala,
Gal, I oatmeal and rice in milk I do the same on MAX for 3 hours and stir once, (because Kit's heating element is located lower than those that I had before), but with millet something chickened out and put on MIN. Tomorrow at MAX I'll try, like all my milk porridge, 87 ℃ confused me in the end.

oatmeal and rice in milk I do the same on MAX in 3 hours

I make the oatmeal for an hour and stand for 15 minutes. On Hai. For two full tablespoons - 1 tbsp. milk.

[gawala]

gawala,
Gal, I pour 1 liter of milk, because the volume of the slow cooker is 3 liters (this is the first reason) and I like rice and rolled oats cold, especially in summer (this is the second reason)
Therefore, I cook for 3 hours. Also, milk does not break to run.

Pour 1 liter of milk

Well, for one where so much .. I'll eat for a week ..

I like cold rice and rolled oats, especially in summer

I also like it .. especially rice with muslin or compote and thickened karchmal. Summer soup.

Exocat, Dear Lyudmila, for the third time I ask you for a recipe for side dish rice in a 3.5 liter slow cooker, which 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

Because I don't have a 3.5-liter slow cooker, and you ask me for a proven recipe.

Although I have already written more than once that I have a slow cooker in a water bath, which you actively dislike. And a small mechanical slow cooker from China noname, which you didn't like either.

As for the side dish rice, the question is rather subtle. I experimented with the zepter for a long time, and as a result, I came to the conclusion that I get a stable side dish rice from parboiled rice and jasmine. Of the rest of the majority of varieties, trying to make a side dish is almost useless, it will creep. Moreover, the same jasmine, if not eaten immediately after cooking, also cakes and becomes a thick porridge.

In the classic slow cooker, I did not even try to cook side dish rice, because I considered it meaningless to me. But I tried it in a slow cooker in a water bath. And it turned out great, especially the black and brown rice. Water (approximately 1: 4 for black and 1: 3 (3.5)) and the longest program. It turned out great. In the same way, pearl barley turned out, also 1: 3 water. Fully cooked and each grain separately.

Oatmeal can also be cooked as a dough or a side dish. Simply on different programs and with different amounts of water. Therefore, I bought myself a 1.6 liter slow cooker in a water bath. And I gave the little one to my father-in-law, he is 81 years old and has diabetes. He cooks himself oatmeal, barley, black rice, in short what he can. Very satisfied. Everything works out for him.

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 low-temperature mode, cook all the time only at 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!

With electronic devices, everything is quite complicated. Usually, such devices are "offended" because they want from them not to work according to given programs, but to programs of artificial intelligence. Here you write that you want the device to work both in automatic and mechanical mode, controlled by you. Yes, such a device can be made, only you will not buy it, you will consider the purchase pointless because of its cost, like me.
How many battles there were on the forum about bread makers with auto-programs, and programs that the user can program.
And then, it is impossible to indicate the temperature in my opinion in any bread maker. Slow cookers are no different. These are simply devices with pre-programmed programs designed for the full volume of products. If the slow cooker is 3 liters, then on program N it will do what it contains for 3 liters, and that's it. If you put less food, then naturally it will overheat. There is no built-in thermometer in it, there is no possibility to change the power in it.

Realizing this, I bought myself a cheap mechanical device and adapted to it. Now I ordered a bigger appliance for other dishes.

Do not worry about plagiarism, but simply indicate the source where the recipe was taken from: the title of the book, or the site, or the name of the author, nothing else is required.

This is if I know exactly where the recipe comes from. And if the recipe is from life experience, and I assume that 99% of such a recipe is on the forum, and 98% of such recipes are several with small variations, then I definitely won't look for them, I consider it my time. Moreover, anyone in need can find them on their own. If I do something according to a recipe from the site, then yes, I indicate by what.

Exocat,
Dear Lyudmila, this is the third time I ask you for a recipe for side dish rice that you have tried and tested

A few years ago you tortured everyone with this rice in the topic about little Phillips)))). Only I answered you twice, not to mention others))). Now you're torturing here. Maybe you should start experimenting? Everyone does this before arriving at some result: flower.

[Rita]

Rita,
Rita, didn't you deceive me by suggesting a 1: 2 ratio, like in a saucepan, because you were taught this way in a culinary college 25 years ago?



Exocat,
Lyudmila, Riiusley and I calmly discussed what we can cook in our identical 3.5 liter slow cookers, I did not advise her to cook rice in THIS slow cooker.
Suddenly you intervened and announced that it can be done magnificently and beautifully. This piqued my interest. And the fact that you can cook rice in a double boiler, I myself know, Brown has been doing this for 15 years.

Lyudmila, Riiusley and I calmly discussed what we can cook in our identical 3.5 liter slow cookers, I did not advise her to cook rice in THIS slow cooker. Suddenly you intervened and announced that it can be done magnificently and beautifully. This piqued my interest. And the fact that you can cook rice in a double boiler, I myself know, Brown has been doing this for 15 years.

Not "suddenly", but after this statement

The lack of recipes and stories about what was cooked, 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 !!!!!!!!

[Exocat]

Exocat,


Slow cookers: model selection, features, reviews # 10013
Slow cookers: model selection, features, reviews "Reply # 10013 01 November 2018, 16:22"
Brendabaker: * Rituel, rice for a side dish, only in a slow cooker, does not like long-term rice *

Exocat: * What rice, and black too? *

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

Exocat: * - I will not dispute the terminology, but rice, and brown rice, and black rice are * water oats *, and oatmeal is deliciously and deliciously cooked in a slow cooker. *
Lyudmila, here is our dialogue with you from November 1 of this year. G., Rita and I talked about ours, 3.5 liters.

Rita,
Rita, didn't you deceive me by suggesting a 1: 2 ratio, like in a saucepan, because you were taught this way in a culinary college 25 years ago?

I wasted my energy on the answer, like everyone else here, if you have not even read it! My advice was from a Chinese woman who owns a restaurant with us. They really thanked them, they thanked them for the desire to help cook the rice correctly. I sit, streamline .... (((

Girls, finish the showdown, it's impossible to read. Everyone has their own tastes and preferences, and everyone will have their own opinion.Share your recipes - that's good. Everyone will choose the most suitable one for themselves. If something in the recipes does not suit you, then do not hint the recipe, but just make notes for yourself how you would prepare this dish yourself. Everyone has different tastes and cooks differently. Just choose the recipes that suit you. Peace, friendship, gum!

[brendabaker]

Oksana brendabaker, remove your message under the spoiler - gibberish, there is no moderator here to fix it.
Slow cookers: model selection, features, reviews # 10288
Give just a link to the messages you need

Share your recipes - that's good

Exactly! so full of stress, let's not arrange a showdown here, okay?
About steamed rice, shortly someone write plz

I have two Chinese girls, not even tonze, but the cheapest mechanical ones. Per liter, and 2 liters. Big in the country - I make baked milk in it, I bake vegetables in different variations and meat. And milk porridge.
In a small one - only porridge. What else? Why are there any special (Chinese and non-Chinese) recipes?
I don't even have a single recipe on the forum. I am very grateful to the girls who share these recipes with us, but I am such a radish, I just use it.
And imagine - I do not suffer from this at all

I have two Chinese girls

I have it too, but one is Tonze and only porridge in the little boy

Per liter,

and in what proportion do you cook rice and millet porridge in it? and how long? Something I have is thick, about liquid it turns out ... I want to cook for breakfast without my control.

And imagine - I do not suffer from this at all

Or maybe we are suffering! Eat your goodies under your pillows without us!

Vic, your porridge was good
Slow cookers: model selection, features, reviews # 9689
Millet from Lyudmila
Slow cookers: model selection, features, reviews # 9694

About steamed rice, shortly someone write plz

Vika, wash the rice, soak it overnight in cold water, then drain this water, put it in a SPECIAL container for cooking rice, which is included in the set by the steamer.
You prepare the steamer for work, fill in water to measure, collect ...
Add salt and oil to the rice in a container, pour boiling water in a ratio of 1: 1 + 1/3, or 1: 1.5, put in a double boiler, cover, cook for 40 minutes.
It is better to underfill boiling water and then add it than pour and boil rice into a viscous porridge
Most of all we cook rice like Kuban or Italica.

I have a steamer Brown,

porridge turned out well

I postpone if I cook, I can not determine the exact algorithm for myself. Today I got up half an hour earlier and seemed to have corrected the process, but I want to wake up to ready-made tasty porridge

and give it to the working people

I postpone if I cook, I cannot determine the exact algorithm for myself

Well then, you can see the rice here, reducing the number
Slow Cooker Recipe Book (Discussions, Tips, Challenges) # 2485
or here
Slow cooker recipe book (discussions, tips, problems)

But buckwheat
Slow Cooker Recipe Book (Discussions, Tips, Challenges) # 703

Moaning for rice was here before, that's what I found
Slow Cooker Recipe Book (Discussions, Tips, Challenges) # 436
About pilaf is also interesting, the rice there in the photo is beautiful
Do you like meat? Then you come here .... # 96