Slow cookers: model selection, features, reviews

Where did we once have a minus? (well ... that's what the old-timers say) winter well ... for sugrev exclusively

This is only for medicinal purposes ... In the "Silpo" we walked on foot, chilly ...

[Luysia]

Pork knuckle with cabbage "mix" (fresh + sauerkraut):: girl_curtsey

Luysia, write a recipe, please. I made a shank with cabbage in Multa, but it turned out very greasy: either the shank was to blame, too greasy, or I did something wrong.

Here I am about seabreezelas I took my beauty today, now the task is how to experience it, what dish. Now at least I will know whether I need it or not. She was dying for Kenwood.

I'll tease a little again ...

cooked

and I also cooked

borschik still cooked. everyone liked it. Well, here I over time did not quite figure it out. cooked in the afternoon on the HI mode. first 5 hours, then a couple more hours added.


in general, we have now started the second fish week. my husband loves fish, but I am not overjoyed in any way that the saucepan from the fish spirit is washed off without problems. it's just a class ...

but there is a problem. from so many fish heads remained, as I understand it is cool to make some kind of ear from them, but I have no idea how to make it. can someone tell some primitive parody in the ear.

but there is a problem. from so many fish heads remained, as I understand it is cool to make some kind of ear from them, but I have no idea how to make it. can someone tell some primitive parody in the ear.

Why a parody? First of all, what kind of fish?

If silver carp, then this is very good ...

We take the heads and put them in a saucepan, add the whole onion (it will then have to be thrown out), carrots in large pieces, roots, if any, salt, pepper, bay leaf, fill with water and cook until the meat is freely separated from the heads. After that, we take out the heads (they are for amateurs, the cheeks there are very tasty, and in general, this is a completely special occupation - there are heads), strain the broth, return it to the casserole, the carrot, if it is not completely boiled, you can leave it. Add potatoes to the broth and, if there is still good fish (fillet pieces, slices), then this fish. While the potatoes are boiling, the fish will also be ready. Before the end of cooking, add more spices, which we want and if they are needed (so that they are at least ten to twenty minutes infused).

FSE! This is the so-called double ear.

[Luysia]

Luysia, write a recipe, please. I made a shank with cabbage in Multa, but it turned out very greasy: either the shank was to blame, too greasy, or I did something wrong.

I used to do without cabbage, then really a lot of fat dripped off. And this time the knuckle was not greasy, so I added cabbage.

First, 4 hours on High, then I added cabbage, when everything warmed up well, I put on Low for another 4 hours.
The knuckle was pre-soaked for a day in a strong salt solution.

SupercoW, what a beauty you have! tomorrow morning I'll run for a fish early, so I wanted it! (and how convenient it is to put it at night, you get up in the morning - a delicious breakfast is already ready) ...

[Luysia]

First, 4 hours on High, then I added cabbage, when everything warmed up well, I put on Low for another 4 hours.
The knuckle was pre-soaked for a day in a strong salt solution.

Luysia, thanks, I will try.
Soak the shank today. This is a good idea as it always has to be salted on the table, and now it will be salted on its own.Moreover, I bought a knuckle on the market, or rather bought the entire rear thigh, from which the fat was removed from the skin, is it good for the knuckle or not I will look.

[Rina,]

and it's true ... otherwise why, why MV ...

in-in ... and I'm talking about the same ... almost forcibly forced to buy pots ...

oh well, everyone ... ran into me ...
Well, I admit - she was a fool. but it has changed.

to be honest, I myself don't understand now why I resisted ... I did not understand the principle of cooking at MVD. I couldn’t fit in my head why it was needed, if the cartoon had an EXTINGUISHING mode. actually, even now I don't quite understand what I like about her, this saucepan. but what you like is to say nothing.

SupercoW, what a beauty you have! tomorrow morning I'll run for a fish early, so I wanted it! (and how convenient it is to put it at night, you get up in the morning - a delicious breakfast is already ready) ...

Thank you.
we had a lot of problems with fish before. and it was necessary to go far to the market for it, and then process it for a long time and smelly, and then wash the cartoon from the smell ...
now the stars are just fine. a fish supermarket was opened nearby. There is a lot of fish, and the prices are great, and they are cleaned immediately on the spot (this is in Kiev, if that ...). Well, MdV directly asks that a fish be prepared in it.
enjoy in short.

Rina, ear (or whatever I got there) did. it turned out deliciously, but these draining and straining of water were bought. You know I like it to be as simple as possible. and my mother also told me that the first water needs to be drained ... she drained the water, then poured it again, then drained it ...
but delicious, I have never made fish soup in my life. Thank you.

yesterday there was another experiment. by the way, you tell me, shank and shank are the same thing or not?
in short I bought a shank. not such a small one. I had a dream for a long time to close up the whole shank, but in the cartoon it did not work because of the size, well, in the cartoon it would just be some kind of stew.
looked at different recipes, but did it all the same in her own way.
washed the shank, smeared it with salt, and a set of spices. I put it in MdV, next to an onion, lavrushka, peppercorns. turned on the HI mode from 23-00 to 08-00. probably should have been on LOU or AUTO - it's good that the bottom got hot, now I'm biting off a bowl in the dishwasher.
I did not take out the bone. smell amazing, view too. haven't tried it yet.

[Rina,]

Rina, ear (or whatever I got there) did. it turned out deliciously, but these draining and straining of water were bought. You know I like it to be as simple as possible. and my mother also told me that the first water needs to be drained ... she drained the water, then poured it again, then drained it ...
but delicious, I have never made fish soup in my life. Thank you.

do you have a slotted spoon? Simply, if the broth is not cloudy, then it is easier for a head, an onion (which is why it is written that I am whole), and pieces of carrots can be simply caught with an ordinary slotted spoon.

In general, ukha is a field soup, it is cooked in one pot, no careful straining, etc. Everything (from the first broth) is not even caught with a slotted spoon, but removed with a spoon.

I don't know about the first water, usually the first boiling water is drained from the meat. Maybe mom does this in case there is a risk that the fish is not quite fresh? I'll check with my parent. He is our specialist in fish soups ear, not me...

In, the parent came and made about draining the first broth.

I quote his words:

In the ear, this first broth is the base. It should be sticky and cold freeze. All other fish (double and triple ear) are added to this very sticky broth. Otherwise, it turns out just fish slurry. In general, the first fat in the ear is obtained from small fish, which are not even peeled (only gutted). Optimal fish - the most "snotty", classic - ruffs. Aesthetes the first boiled fish are simply thrown away. "Decent" fish is added later so that it cooks minimally, otherwise it will be tasteless or boil down into cotton wool.

[Rina,]

Rina, I got it. Thank you.
now I will not arrange these dances near the fish heads. you just need to buy a slotted spoon.

today (or rather, last night) again put food in the MVD for the night - potatoes with ribs. in the morning got a wonderful breakfast. I've been looking for hearty breakfasts for a long time, but just tried it - great.

today (or rather, last night) again put food in the MVD for the night - potatoes with ribs. in the morning got a wonderful breakfast. I've been looking for hearty breakfasts for a long time, but just tried it - great.

Did you add some water? The potatoes were not "oak"?

Did you add some water? The potatoes were not "oak"?

added a little water.
smeared potatoes with sunflower oil, and therefore a little water. it didn't seem to be oak.

added a little water.
smeared potatoes with sunflower oil, and therefore a little water. it didn't seem to be oak.

Small is a spoon, two, half a liter? And what does sunflower oil give?

Small is a spoon, two, half a liter? And what does sunflower oil give?

not half a liter! well, maybe half a glass.
actually lila on the eye. approximately enough to cover the bottom in an empty MVA. but I think it was possible without water. it's just me out of habit (in a slow cooker, I always add water to the roast).

sunflower oil prevents the potatoes from darkening.

Good afternoon, I'm a beginner, so I decided to order an MVD of such a company - Slow cooker Seabreeze SB-430, tell me who has one, is there an auto mode and a removable ceramic bowl (I really want the ceramics to be)
I would be very grateful for your feedback.

slow cookers all with ceramic removable bowls. But I can't say anything about the AUTO mode. But judging by the photo, it is unlikely, because it is mechanical, there the relay is set to a maximum of two modes.

[In low mode (LOW)]

I have this electric pot ... exactly 430 model. I (due to my habit of “pickling” the equipment for a long time) have not yet put it into operation.

Slow cooker, classic oval shape, with ceramic bowl and glass lid.

from the instruction:

In low mode (LOW) meals will be cooked for 8-10 hours. This mode is recommended for cooking delicacies such as baked apples and compotes.

High cooking mode (HIGH) will speed up the process itself in comparison with the low regime up to 4-6 hours.

AUTO mode allows you to cook frozen foods that will be ready in 8-10 hours. In AUTO mode, the pot will cook in HIGH mode until the food is defrosted, and after reaching a certain temperature, it will go into LOW cooking mode.

==================

on the face of the pot there really are three modes and off ... that is, the toggle switch has four positions.

[_IRINKA_]

Good afternoon, I'm a beginner, so I decided to order an MVD of such a company - Slow cooker Seabreeze SB-430, tell me who has one, is there an auto mode and a removable ceramic bowl (I really want the ceramics to be)
I would be very grateful for your feedback.

_IRINKA_, if you look at the picture, your car may be. Because there are 4 labels and 4 toggle switch positions - off-on, low-weak, high-strong and auto last inscription. In mine, 3.5. liter so.
ABOUT, Rinchik mulberry answered uzho.

_IRINKA_, welcome to the forum

I'm a beginner, so I decided to order an MVD of such a company - Slow cooker Seabreeze SB-430, tell me who has one,

welcome to the forum!
I also have the same MVD company. only large, 6.5 liters.
I use AUTO mode regularly, I really like it. I don’t know if it works correctly (there’s no way to check it), but so far my MDV makes me very happy. I usually cook at night.

I just got a fish stewed in milk. cooked for mom's birthday. the smells are breathtaking.

Already ordered I wait impatiently I had a choice between Kenwood (but the price bites) and this one, of course I want to save some money. Thank you all for your feedback.
I have a long-standing question of how to cook baked milk and ryazhenka, respectively (I am a big fan of fermented milk products, I even make hard cheeses myself), but ryazhenka doesn’t matter, but here is such a thing that is necessary, and even so many goodies can be cooked.As I remember my grandmother was cooking in the stove ...
Now I am with you

[ukka]

Lenok,

ukka I quickly noticed that these same MdVs were announced for sale from A-Techno (small UAH 193 +40 delivery, large UAH 291)
🔗
🔗

seek
Seabreeze SB-430 (small)
Seabreeze SB-431 (large)

now the price is 199 and 299 UAH, respectively.

I have long had a question of how to cook baked milk and fermented baked milk, respectively

Yes, it's very simple, you pour raw milk into a slow cooker first on HI, when it boils and will do it violently, transfer it to Low, and so for 5-6 hours it will languish, become creamy and melted, and the taste will change accordingly. Then cool it down to 40 degrees and put ... ideally homemade sour cream or cream, at the rate of 100 grams. per liter, if the cream is homemade and fat, then less is possible. Well, if there is no home, then you can shop or Activia or there are such special Bulgarian starters - Ryazhenka is called. Here are just the result I had on sourdoughs (streptozan from VIVO), well, we didn't like it at all, one continuous slimy lump and I switched to the traditional sour cream-cream version.
And you will cook fermented baked milk wherever it is convenient for you, when I was not a yogurt maker, I just wrapped it in a blanket, and then in a DEKH-108 yogurt maker, in a 1.5 liter jug, the lid did not close, of course, this is how I cover it with a blanket so that the total heat is saved and the process went faster. It ferments very well overnight.
If you have problems - contact us!

Here are just the result I had on sourdoughs (streptozan from VIVO), well, we didn't like it at all, one continuous slimy lump and I switched to the traditional sour cream-cream version.

Rusya, streptosan is not suitable for fermented baked milk! There are too specific microorganisms.
For fermented baked milk, you need to select something with a more classic microbiological "ensemble".
The same Vivo has a sour cream leaven, maybe it makes sense to try it?

["Streptosan VIVO" and baked milk you can cook fermented baked milk]

streptosan is not suitable for fermented baked milk! There are too specific microorganisms.

Apparently, not everyone knows about these specifics, because it was the consultant in the VIVO sales center on Levoberezhka that advised me to streptosan for ryazhenka, and here, too, as confirmation:
🔗
The last paragraph on streptosan:
Using sourdough "Streptosan VIVO" and baked milk you can cook fermented baked milk.

[Rusya]

The last time I dully fermented baked milk with kefir, it turned out to be an excellent fermented baked milk. I made it in a new yogurt maker - budget 72 g, threw the plastic out of it, found a glass jar of mayonnaise, entered it perfectly.


Rusya, autocorrect is in progress. Disguise the address, insert between letters ******

As a beginner, I still don't really know how to choose quotes, but this is so .. yet. So I took it right here 🔗 delivery to the carrier's warehouse 30 gr.
As for ferments, I have been working with them for a long time (I am a representative in Crimea, I may have questions not for advertising, I will tell you) Ryazhenka can really be made on streptococcus and on sour cream in the technology for these products, bacteria of lactic acid streptococcus are used (steptosan is a kind of these bacteria ) before, when they did not have sourdough sourdough, they fermented the cream with streptosan and got sour cream, in principle, and now I do so. And they have mucousiness, although it does not happen once at a time. There is sourdough for fermented baked milk from Italian good food, so I will try it on it.
Here I have a question, is there a high rate on auto-heating in DVA, above 40-45? I also wanted to use it as a yoghurt maker, but I really want to

Oh, I’m not happy with mdv. Probably because she wanted too much. The first was fish. A layer of carrots + fish + carrots, onions + fish + .... Put it on the machine overnight. In the morning I looked, and the top layer of vegetables is damp. Gently mixed so that the fish did not turn into porridge, and on high mode, then got tired of waiting - put it in a pressure cooker. Then there was porridge for the animals. I put it on high mode during the day. Periodically interfered.When the porridge cooled down, it turned out to be so thick with a knife, even though there was cereal as always, and there was more water than usual. The second time I put the porridge on the auto mode for the night. The result is cereal at the bottom, water at the top. Stirred and set on high mode. Conclusion: the first porridge turned out better. Now I can't imagine how you can cook a whole bird or stuffed peppers. Either I have not yet adapted to it, or my hands are like that, or a mdv with a jamb.

tiger, I also could not adapt for a long time. Yes, and limited the choice of dishes. I didn’t cook any porridge in Moscow, mainly lazy cabbage rolls, meatballs, peas, beans, baked milk. You just need to choose the dishes that are better for cooking in it.

Irinka, you need to be careful with heating. At the presentation of Kenwood, they told me and showed me how cool it is to distribute the dough at MVD, but ... in fact, heating it there is too strong. So, I would advise you to either buy a separate yogurt maker, or heat the milk to 40 degrees, turn it off, add the sourdough and leave to cool slowly.

[tigrica-tigrica]

The first was fish. A layer of carrots + fish + carrots, onions + fish + .... Put it on the machine overnight. In the morning I looked, and the top layer of vegetables is damp.

tigrica-tigrica , according to the instructions, vegetables should be on the bottom layer.

Periodically interfered.

Again, according to the instructions, no need to interfere. If you open the lid, you disrupt the thermal air circulation and you need to add 20 minutes to the cooking time.

I made Qween's barley porridge (although she called it cream soup) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92426.0, everything was perfectly prepared.

Now I can't imagine how you can cook a whole bird.

But in vain !!! Duck and chicken are great !!! And without water! You only need to open the lid once to turn the bird over for even browning.

It's a pity that the heating there is big, the yogurt makers are not enough for me, I breed the leaven at once for 2 or even 3 liters I like it more, the finished product of saturation comes out and we drink kefir or yogurt for 5 days (so as not to steam with over-fermentation)
IRR, does a 2-liter jar fit into your yogurt maker?
I also want to cook spelled porridge in Moscow, though I haven't found this cereal yet. I wonder who prepared a thread like this?

What an interesting soup I will definitely try this (I am a big lover of cereals)

This kind of wheat is also called a half of it (it is very useful and does not seem to tolerate various chemical fertilizers, therefore it is not popular in cultivation) 🔗

But in vain !!! Duck and chicken are great !!! And without water! You only need to open the lid once to turn the bird over for even browning.

but I didn't turn it over and it turned out great. there is a photo above.

I don't remember where I found it, but somewhere on the network ...

Slow cooking has always been the best way to prepare a nutritious, hot meal with minimal preparation and maximum time off from the kitchen. Slow cooking is ideal for tough cuts of meat where they are stewed for a long time and calmly, making them soft and extremely tasty.

The slow cooker can cook many of the foods you would normally cook on the stove. Recipes that use liquid, such as sauce, water, or broth, are considered good candidates. Cooking in a slow cooker is convenient and healthy. You just need to know a few principles to turn common recipes into slow cookers!

Halve the amount of liquid. Slow cookers are cooked at low temperatures with the lid closed, so the liquid hardly evaporates. With other cooking methods, a condensation process occurs, the liquid is actively evaporated. In a slow cooker, the steam hits the lid, collects in water droplets and falls back down. All this means that you need to significantly reduce the amount of liquid required in the recipe.

Time for preparing.Calculate slow cooking times as follows: 1 hour on the stove or in the oven = 4 hours on high or 8 hours on low on slow cooker. When in doubt, simply turn on low and leave it on for the whole day.
Slow cooker LOW = approx. 95 ° C, HIGH = 150 ° C (temperature may vary slightly depending on the model).

Which meat is best for a slow cooker? You can cook almost any meat in a slow cooker, but it is best and most economical to take chicken with bone and cheaper and tough meat (beef, lamb, pork), which softens perfectly in a slow cooker.

Towards the end of cooking, you can evaporate excess liquid by opening the lid of the slow cooker and setting it to HIGH setting. This way you can thicken sauces and add seasonings and fresh ingredients (chopped herbs or lemon juice).

IRR, does a 2-liter jar fit into your yogurt maker?

namesake, mine does not fit, a liter of current, but if you are used to consuming yogurt in large doses, that is, the last DEX-60 multicooker, it has a program of yogurt and a 4-liter saucepan. Kvas is not a hachu HERE topic about Dacks look through from the 1st page, there is also about yoghurts with photos. I know where to buy in our city, without deliveries. (if anything, write in a personal). I look at her myself while I study ...

Oh! I also want the same!

You can reference

here is the link and photo:

and I also cooked

Hello ! I'm in trouble: a cracked ceramic saucepan in a Kenwood slow cooker (black oval). Can I order a new one from the service? has anyone tried it? Maybe stick it up somehow?

Hello ! I'm in trouble: a cracked ceramic saucepan in a Kenwood slow cooker (black oval). Can I order a new one from the service? has anyone tried it? Maybe stick it up somehow?

and it cracked due to your fault? kotskat accidentally?

As an experienced ceramist, I can only give you bad news - they don't glue broken dishes. try calling the Kenwood service center. let's hope the brand, like the name, works here. In general, listen to what they have to say. They can break such prices for a pan that it will be easier for you to buy an inexpensive one above using the links. New

[fizhanna]

Hello ! I'm in trouble: a cracked ceramic saucepan in a Kenwood slow cooker (black oval). Can I order a new one from the service? has anyone tried it? Maybe stick it up somehow?

fizhanna, it is easier to buy a new sybrid, it will cost less (less than half the cost of Kenwood) It is quite possible that his saucepan will fit the body of the Kenwood (I suspect they are from the same stamp). Only then will there be two buildings

Yes, fizhanna, and is it completely cracked or is it only a crack in the glaze?

IRR, purely theoretically, what do you think, is it possible to bungle another saucepan from the domestic clay? In the same place, it doesn't matter what to put in the case - black glaze or matte red? Is it very difficult to adjust the size of the product to the required size? Are there any shrinkage-shrinkage during drying and firing?

Hello girls! I'm new. The day before yesterday I bought a slow cooker Kenwood-707. I made oatmeal with pumpkin on it, I liked the result, there was never such an aroma and taste on the stove and in the oven! We have a post now, what to cook? I’ve read about barley, I want to make it with onions, carrots and mushrooms, but now I’m lost in conjecture, do I need to fry the onions first? Then someone wrote that for some reason the onion does not soften. And the second question. How long to exhibit and in what mode?

[IRR]

IRR, purely theoretically, what do you think, is it possible to bungle another saucepan from the domestic clay? In the same place, it doesn't matter what to put in the case - black glaze or matte red? Is it very difficult to adjust the size of the product to the required size? Are there any shrinkage-shrinkage during drying and firing?

oh ... well, I tried to make tajin ...my red clay does not gain this thickness. + glaze can give a coke, not all are suitable for shrinkage ... and shrinkage and shrinkage, of course, requires experiments ... and this requires materials and time. As a result, this pan will cost the same 200 grams, because it will be in a single copy - hand made, one and only.

I made oatmeal with pumpkin on it, I liked the result, there was never such a smell and taste on the stove and in the oven!

in the sense of milk oatmeal?
oh girls, I’m not using my basin in full force. all meat, fish and soups. help !!! is that you can do milk porridge and porridge in Moscow?

Actually, I am satisfied with milk in a slow cooker, but I always cook oatmeal in a multicooker under supervision - it runs away. and in MVD she won't run away? and if you put it at night, is it better on the LOU?

p.s. my husband is already confused in my devices, I have to give nicknames to everyone. the slow cook got the family nickname "basin".

Polinchik, by the way, in that quote that you give, is a significant mistake. MdV cannot give 150 degrees. At 150, this is the temperature of the oven for baking. MDV brings everything to a slow boil, it just takes a lot longer on low.

Polinchik, by the way, in that quote that you give, is a significant mistake. MdV cannot give 150 degrees. At 150, this is the temperature of the oven for baking. MDV brings everything to a slow boil, it just takes a lot longer on low.

I completely agree! but did not change. I don't remember where I found this info (otherwise I would have asked the author). I do not pay attention to these temperature indications - all the other tips there seem to be sensible.

in the sense of milk oatmeal?
oh girls, I’m not using my basin in full force. all meat, fish and soups. help !!! is that you can do milk porridge and porridge in Moscow?

Actually, I am satisfied with milk in a slow cooker, but I always cook oatmeal in a multicooker under supervision - it runs away. and in MVD she won't run away? and if you put it at night, is it better on the LOU?

p.s. my husband is already confused in my devices, I have to give nicknames to everyone. the slow cook got the family nickname "basin".

No, not milk. Now fasting, I don't eat milk. I did it on the water. But I can imagine what a miracle will be in milk!

namesake, mine does not fit, a liter of current, but if you are used to consuming yogurt in large doses, that is, the last DEKS-60 multicooker, it has a program of yogurt and a 4-liter saucepan. Kvas is not a hachu HERE topic about Dacks look through from the 1st page, there is also about yoghurts with photos. I know where to buy in our city, without deliveries. (if anything, write in a personal). I look at her myself while I study ...

I try with all my might to restrain the furniture so as not to buy MV (there is no place to put it) And I don’t know if I will use it mainly I cook on the stove and in the microwave (I have a lot of functions and a yogurt maker in it, but I don’t like that it is all the night is buzzing if you put yogurt then only for the night)

I am mastering my MV, I am very pleased with such a thing I cooked baked milk, I cooked a knuckle with potatoes, pelengas too, everything is just for us yum, so I dont want to make something like a ham or a roll of what I want a lot more

Girls, and when porridge, buckwheat, for example, how much water do you need in proportions?

[_IRINKA_]

_IRINKA_ , I pour 1 part of buckwheat with 2 parts of boiling water - this is for crumbly porridge. I do not cook in the bowl of the slow cooker, but put two pots next to it (I have an oval MV of 6.5 liters). Preparing 2 dishes, or two types of porridge. I pour a couple of centimeters of water into the bowl, and then the pots.

The thought does not leave me that in vain I didn’t buy even a small slow cooker. I think that when I still buy a multicooker, I will choose with a languishing mode.

Thank you, I will try, but what mode do you put on?

No, not milk. Now fasting, I don't eat milk. I did it on the water. But I can imagine what a miracle will be in milk!

Well, how, how do you do something? proportions, cooking time, mode?
once I tried to put the porridge overnight, it turned out to be nonsense. I decided that MD was not for porridge, it didn't really upset me, it still doesn't stand idle with me, but it would still be nice to have porridge sometimes ...

[danuca]

what mode do you put on?

Tall.

once I tried to put the porridge overnight, it turned out to be nonsense

danuca, and what exactly did you dislike about the porridge? Have you brewed milk?