Slow cookers: model selection, features, reviews

turned out a lump of something so boiled, with a crust on the sides. There was not much milk, one third somewhere, but it still turns out to be milk.
High and for how long should you bet? And whether the proportions are large, this is also important.

turned out a lump of something so boiled, with a crust on the sides.

So, therefore, I mix my porridge periodically so that there is no lump.

well, we don't need porridge during the day, only in the morning. And at night you will not interfere.
But tell me, how long are you betting?

[danuca]

danuca, I read, I read and I do not understand ... Do you turn to me with a question or to other girls? ...

If not in pots, but in the multi bowl itself, then I would not leave the whole night in high mode, after all, there is some kind of temperature regime there and it is from the LONGITUDE of cooking that the liquid boils away, turning the porridge into a sticky lump, especially if little water.
Bring it to a boil on Hai, and then transfer it to LOU, or even cook it in the evening and put it on Varm, to maintain heat, it is like a thermos, it holds for 6 hours.
I have had Kenwood for almost two years now and it is long-playing cereals (peas, pearl barley, corn), compotes and jellied meat that I cook only in DVA

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 ...

She cooked porridge from long-lasting flakes. The proportion was 1 cup of oatmeal and 5 cups of water, poured boiling water from a kettle, poured chopped pumpkin on the bottom, and on a low gun. Since I did it in the evening, I set it on that time to get some sleep. Time set 9.30. The porridge turned out the way I like it - not thick, slimy, very good. fragrant.
Yesterday evening I also threw something like bigos on low mode for 9 hours, only without meat. Cut into medium fresh slices. cabbage, onion, added sauerkraut, grated carrots and celery root, salted and pepper, added a little grated tomatoes, mixed, closed the lid and forgot. Today - delicious cabbage, a stunning smell even in the evening began. I achieved this quality by cooking in a cauldron with various bells and whistles and standing at the stove.
Not a single gram of water was poured into the cabbage.
So, if this joy continues, I'm starting to think about buying a second MV for 6.5 liters. for meat, chickens and ducks.

if the saucepan has not completely collapsed, but only cracked, use "dry" - put pots or molds in it.

if the saucepan has not completely collapsed, but only cracked, use "dry" - put pots or molds in it.

It did not fall apart, there was a thin crack.
I've already tried it dry. The day before yesterday, in a cry: "I will not let you write off for scrap!" I put potatoes in foil overnight (I saw it on Yu-tube), supposedly it turns out baked. Well, it turned out ...

On the Internet I read the advice, pour melted sugar, it seems like it cements tightly. Maybe try? And then with a clear conscience ... to the scrap.

is the crack exactly through? Or is the glaze burst? in general, there is always a grid of cracks on the glaze.

Grandma boiled cups that were once cracked in milk ... I remember from my childhood, but the pot, ceramics ... Although, throw it away anyway ...

is the crack exactly through? Or is the glaze burst? in general, there is always a grid of cracks on the glaze.

Through

aaaaaaa !!!!!!!!!!! bought-bought-bought! Already in French ebay, an Englishwoman, a liter and a half-musi-pusi-chushchka! and the Internet was buzzing, and the recipes from the instructions ... Well, the British, what can you take ... Well, on a whim ... that is, what was found in the refrigerator ... First I found a fish, I don't know which one, local, long, like eel ... And I haven’t tried it before, as luck would have it, and I don’t know now - she has no bones in life or have they dissolved ??? and those grains are that - undissolved? I didn’t hold it for a long time, for some reason it was prepared much faster than the promised nights, or it was necessary until the bones were completely dissolved ... Then I shied there "stew bolognese" - in our opinion minced meat stew with vegetables, probably ... Well, it turned out great (the husband really claims that he does not see the difference with the "plate", but I see that - throwing and forgetting with the stove will not burn out ...

Current I have a question: what is the temperature at the LOU, no one knows? And then I look here everyone is complaining that after 4 hours it does not even gurgle, and after two it was already gurgling very distinctly ... But I don't want to quickly, I want it slowly ...

And also from the instruction there are interesting facts: "if you want to add dairy products, do it as late as possible" .... M? And there (in spite of the presence of the auto mode) it was not ordered to lay frozen products ... And they also advise to fry the meat before laying ... And they also say that if you are unbearable then turn on HIBE, but then do not complain that "the result will be not as good as with gentle and delicate cooking on LOU "...

And now I'm thinking of what size I shouldn't buy the second one

both high and low come to a boil, just for different times. From my own experience, I can say that small MVs catch up to temperature much faster. Let your husband not see the difference, the main thing is your opinion.

The thicker the product, the faster it will gurgle - it heats up faster at the walls.

[Venetian,]

I didn’t hold it for a long time, for some reason it was prepared much faster than the promised nights, or it was necessary to complete p

Venetian, Congratulations! I also have a half-tar and everything happens quickly. Then I have 3.5 on the list. There, the process from boiling to cooking is slightly slower. And who has 6.5 - then yes, even slower.

Thank you, girls, they reassured me, otherwise I thought maybe marriage ... But if it is boiling - why are they rubbing it in about low temperatures and longing, I don't understand? When I was deciding on the choice for a long time, Brand looked at the multicooker, so there was a languishing mode ("Russian stove") and the temperature was written a little over 70 ... And then it boils ... Well, who has Russian stoves, who will say about the temperature in them?

Thank you, girls, they reassured me, otherwise I thought it might be a marriage ... But if it's boiling, why are they rubbing it in about low temperatures and longing, I don't understand?

should boil anyway, at least as a disinfection. And then (when switching to fishing) it boils a little, sometimes you don't even feel it. Bulbashki are rare and small.

but another question arose - my lid does not fit snugly, there is a small gap ... I have not delivered any problems yet, and it seems that there is not even a couple of it, but still interesting - is this the norm?

I just made "stupid buckwheat" ... That's really - I threw it and forgot, I deliberately without any frills, two hours later I received excellent crumbly buckwheat at the LOU without any of my participation ...

But another question arose - my lid does not fit snugly, there is a small gap ... I have not yet delivered any problems, and it seems that there is not even a couple from it, but still interesting - is this the norm?

I just made "stupid buckwheat" ... That's really - I threw it and forgot, I deliberately without any frills, two hours later I received excellent crumbly buckwheat at the LOU without any of my participation ...

about the cover - yes, the norm. It is difficult to fit ceramic to any lid. She leads.

About buckwheat - try it somehow for longer - for 5-6 hours - that's something! There is more of it, it is fluffy, and it tastes, of course, buckwheat, but another buckwheat. In general, then, at least eat it without oil ... probably just like that, in a Russian stove

Venizianochka, congratulations on the chyudo-pot, let him serve faithfully for a long, long time ...

I wanted to ask, Venitsian, IIRUSHA, how did you lay the buckwheat in what proportions, otherwise I have not cooked porridge yet (I also have a baby)? Plizzzzzzzzzzzzzzzz (with the voice of Mila Jovovich)

Venizianochka, congratulations on the chyudo-pot, let it serve faithfully for a long, long time ...

I wanted to ask, Venitsian, IIRUSHA, how did you put buckwheat in what proportions, otherwise I haven't cooked porridge yet (I also have a baby)? Plizzzzzzzzzzzzzzzz (with the voice of Mila Jovovich)

Vikochka, I always cooked 1 to 2, but recently either buckwheat is like this, or our tastes have changed, I cook 1 to 3.

Irr, I will delay you, tell me more, how long did I put it on and on what mode or on the car and for the night?

Irr, I will delay thee, tell me more, how long did I put it on and on what mode, or on the car and at night?

hours for 5-6, first for high, then for cars and bainki. ... I have never tried it - how quickly it boils on my car, you will have to be puzzled, how-thread ...

about the cover - yes, the norm. It is difficult to fit ceramic to any lid. She leads.

About buckwheat - try it somehow for longer - for 5-6 hours - that's something! There is more of it, it is fluffy, and it tastes, of course, buckwheat, but another buckwheat. In general, then, at least eat it without butter ... probably just like that, in a Russian stove

abbizatna !!!! I needed this side dish by the time, and I regretted the water, I think, if I still kept it, it would be dry. Or is it that my "on-board" reflexes are working - "the water has boiled away - out of the fire" ...

Venizianochka, congratulations on the chyudo-pot, let it serve faithfully for a long, long time ...

I wanted to ask, Venitsian, IIRUSHA, how did you put buckwheat in what proportions, otherwise I haven't cooked porridge yet (I also have a baby)? Plizzzzzzzzzzzzzzzz (with the voice of Mila Jovovich)

I threw 1 to 1.5 somewhere, after reading here that the main principle of the slow cooker is less water because there is no evaporation ... Well, it turned out how it happened - the cereal took in everything, this was enough, but if I began to languish further - I don’t know what would have happened.

And they also advise to fry the meat before laying ... And they also say that, if you really can't stand it, it is turned on on the HIB, but then do not complain that "the result will not be as good as with gentle and delicate cooking on the LOU" ...

yes, almost all recipes begin in both books:
Preheat MdV, if provided by the instructions. Take a large frying pan, heat it well, fry the meat until golden brown ...

I think this recommendation has its own grain. If you fry the meat quickly, you will not fry the juices inside, if you do not fry, then the meat will stew, it will be juicy, but will give out all its juices, and the juices from the same vegetables will accumulate, as a result the taste of the dish will be too homogeneous.

Irr, I will delay you, tell me more, how long did I put it on and on what mode or on the car and for the night?

by the way, in the instructions for mine it is written (and as I understand they are the same for us, team international for one and a half liters) it is written that the auto mode is first warming up to HI and then switching to LOU and that it was created for "at night".

[In low mode (LOW)]

from the instructions for the Cibriz for 3.5 l:

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.

yes, almost all recipes begin in both books:
Preheat MdV, if provided by the instructions.

that's for sure! another riddle - why should you warm up the pot, don't fry it in it ...

A! I forgot! Do you know to what tune the French are pushing these babies?

"ideal for making foie gras"

to immediately put the food into a lukewarm one. I think that the pot should not be overheated, but heated.In general, if you really start cooking with a frying pan (as I already wrote, most recipes start this way), then in just 10-15 minutes the ceramic MdV pot will heat up. And there will be no temperature changes for him - they immediately threw in hot fried meat and vegetables from the pan.

to immediately put the food into a lukewarm one. I think that the pot should not be overheated, but heated. In general, if you really start cooking with a frying pan (as I already wrote, most recipes start this way), then in just 10-15 minutes the ceramic MdV pot will heat up. And there will be no temperature changes for him - they immediately threw in hot fried meat and vegetables from the pan.

ABOUT! exactly! Schaub from the temperature drop did not crack the pot!))) Oh, I think everything ...

I tried to make something like chili from beans. I had only white beans, I soaked them for 10 hours. Then I cooked for 3.5 hours in MV on high mode, it became soft, but not very much as I wanted. At the same time, in the cartoon, I fried-stewed onions, celery, Bulgarian. peppers, tomatoes, spiced corn and chili. I mixed everything, and left it in MV for 8 hours on a slow mode overnight (now I think it could have been a little less_. It turned out very good, tasty and fragrant, only with water I didn't really guess, I need to pour it just to cover the beans And I ended up with a thick soup, because the water was about 2 fingers higher than the beans.

and today I "in the night" scandalized meat in Burgundy ... well, what can I say ... the slow cooker is a very good thing, but I have to buy another, bigger one.

I didn’t have enough space for anything, I couldn’t even pour in the broth, only wine ... The result - the meat is tasty, but harsh (it’s not very likely that I was tormented at LOU). Now, contrary to the advice of the cooks, I will add broth and put it on to put out, and then I will go to look for a 3.5-liter pot, because the fact that MDV is a genius thing is quite clear.

and this is true (well, there are one and a half of these litrik)

aha, despite the fact that one of them can be filled with a current liter!
But I kind of took it for breakfast cereals ... And I just never made porridge - all of it is busy with some Burgundian meat.

aha, despite the fact that one of them can be filled with a current liter!
But I kind of took it for breakfast cereals ... And I just never made porridge - all of it is busy with some Burgundian meat.

I generally pour milk porridge under the lid, yeah, and everything is OK. In the same place, it boils in a quiet way, there is not even any inclination to escape.

What I mean is that this is how our love and friendship with katrylya begins. First you will buy one, then the second, the third ... and then you will carry the gas stove to a hairdryer in the kitchen to extend the countertop.

judging by the meat, in Burgundy

Lena! Take a device, determine the current with the displacement

To determine the displacement, you need to FEEL them, otherwise I have a bad eye! I'll go to the boutiques tomorrow, can anyone have it in stock, feel it.

[Omelke and Queenie]

To determine the displacement, you need to FEEL them, otherwise I have a bad eye! I'll go to the boutiques tomorrow, can anyone have it in stock, feel it.

take pans and a half,
3.5
6.5

and consider carefully. Although you can hardly find one and a half somewhere. If you find it, whistle 40 times - we Omelke and Queenie want

[Omelke and Queenie]

take pots and a half,
3.5
6.5

and consider carefully. Although you can hardly find one and a half somewhere. If you find it, whistle 40 times - we Omelke and Queenie want

Yeah, we have a shortage of them, but I'll hang if I see them. And what can be cooked in 1.5 liter?

Yeah, we have a shortage of them, but I'll hang if I see them. And what can you cook in a 1.5 liter?

all. only in small portions. gariners, for example, so as not to drive a 5 liter cartoon. I still heat milk, then fermented baked milk in a yogurt maker. And burgundy meat

all. only in small portions. gariners, for example, so as not to drive a 5 liter cartoon. I still heat milk, then fermented baked milk in a yogurt maker. And burgundy meat
[/ quote

Ir, I tortured you, but the skin for me is a company of slow cookers, I will try to look like this first, I know about Kenwood.

Cat lady, you can still cook condensed milk ... Look, I think you have Morphy Richards sold before, maybe something else appeared.

[Gaby]

Gaby, and you can about condensed milk in more detail, please.

[Gaby]

Gaby, and you can about condensed milk in more detail, please.

I’ll find it for hours and give you a link. Catch

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9668.0

[Catwoman!]

Lena, Catwoman!- I don’t know your companies, except for the Kenwoods and Morphies ... read the Temko first ... but we all are different, without clan and tribe, but all are good. Take it, preferably with 2 modes, or better with three - high, low and auto.

[Omelke and Queenie]

take pans and a half,
3.5
6.5

and consider carefully. Although you can hardly find one and a half somewhere. If you find it, whistle 40 times - we Omelke and Queenie want

I also want We have only 4.5 tons 6.5 liters. The Kenwoods are standing. Here I will make a visa and look in Poland after the new year.

girls, if anyone is interested ... cooked milk porridge... happy to the disgrace !!!

I started my samples with oatmeal, I will continue to try other cereals and add to the same topic. help!

I generally pour milk porridge under the lid, yeah, and everything is OK. In the same place, it boils in a quiet way, there is not even any inclination to escape.

What I mean is that this is how our love and friendship with katrylya begins. First you will buy one, then the second, the third ... and then you will carry the gas stove to a hairdryer in the kitchen to extend the countertop.

dairy is probably okay, but as for meat, I'm not sure what can be done to the eyeballs, I read somewhere here that you need a place for condensate circulation ...

but I was thinking about demolishing the stove (except for the slow cooker, I also found a cooking blender, there is no current section for such a beast, which is a pity)
But it will not work to demolish the stove, because petalism is very expensive here, and cooking pasta on it (without being aware of the presence of programmable pasta cookers) is a whim that only happy owners of a "soviet" counter can afford)))

take pans and a half,
3.5
6.5

and consider carefully. Although you can hardly find one and a half somewhere. If you find it, whistle 40 times

When I was looking in Russia, I also wooled, but I did not find anything small ... there are a lot of them in England and America, but a half-calf overseas, but the ruble is transported ...

and in 3.5 liters the whole chicken will fit? to fill it by itself ...

and in 3.5 liters the whole chicken will fit?

Okay, if you tighten your arms and legs

Okay, if you tighten your arms and legs

mmmm .... what is the size of the chicken?))) and it can already be 4.5 liters. tune in ... they are really healthy ...