Slow cookers: model selection, features, reviews

At 6.5, I stuffed half a turkey, so the wing rested a little against the lid, and nothing, my casserole cooked! I hold myself with both hands, but what about Seabreeze? Is there a size, like, is there less than 6? And the price is pretty!

yes, the CBriz has a 3.5 liter casserole. There just fit bigos from 1 kg of sauerkraut, 1 kg of fresh, 700 g of pork submeal (diced and fried), 300 g of Krakow sausage, 2 onions. The only thing - I made a strategic mistake, putting fresh cabbage on top - in the morning a small layer of uncooked fresh cabbage was found under the lid (it was removed, shoved into a frying pan, stewed for 10 minutes and mixed in bigos). The family appreciated Bigos very well, even the youngest child ate with pleasure.

Moreover, even I ate this bigos with pleasure and without consequences (I have a contraindication for cabbage).

Well, I report on porridge.
I threw in the millet with pumpkin, pulled it on until the last, but still the porridge is dry and burnt. All the same night for such a small DVA is too long. Moral: I have already brought a timer for the outlet, and I think that more than 5 hours is for large pots, not for one and a half as I do. The second doubt - I DON'T REMEMBER if I liked baked milk and what it should be like at all, and, accordingly, I don’t know if I like porridge on it

[Venetian]

Venetian, I really love the taste of baked milk, but when it is 4 hours on HI, and when I tried it after a night on low ..., to put it mildly, I was disappointed. A kind of baked milk concentrate. They did not drink it, but after diluting it with water, they let it go for porridge.

Tell me, what is the power of a liter and a half? My 6.5 - 300-330W is written.

[Venetian]

Venetian, I really love the taste of baked milk,

Tell me, what is the power of a liter and a half? My 6.5 - 300-330W is written.

Duc this ... and what is it, is this baked milk? What does it look like?)))

and the power I have written is 150 watts.

How to say what it looks like ... It is impossible to describe if you have not tasted it and have no idea what it is. Baked milk has a creamy shade and a baked flavor.

And then as in the joke will be "I do not like the Beatles".


Bliiin, how I want a slow cooker, a liter and a half ...

And as for me, the half-crone is small, for two good portions or three portions, but smaller. But that's my opinion. I took it for a test, it suits me, but whoever has a bigger family or cooks more than once, then 3.5 is just right.

[Venetian]

but with a poltorashka I don't know how to help

Venetian, that nicooo! I now dream that IRRochka will make porridge in DEKS-60, and we will be surprised with the result. Then I will not dream of a poltorashka, but I will dream of DEX.

Girls, today I bought two fish named asp. They say they are delicious. I want to throw it into the MV. Has anyone done it? I want without sour cream, but with butter and trocha with vinegar and onions. But I don’t know which mode is better.

[Irene]

Irene , oooh, I love asp, although I never cooked it in a slow cooker.

If you put on HI, it will simply cook 2 times faster than on LOW. I cook at LOU for the night, and if we want to eat for the next 2 - 4 hours, then at HI (High).

[Irene]

Irene , oooh, I love asp, although I never cooked it in a slow cooker.

If you put on HI, it will simply cook 2 times faster than on LOW. I cook at LOU for the night, and if we want to eat for the next 2 - 4 hours, then at HI (High).

I'll put it on for the night. But I just think, will the parasites in this fish die or not?

will die.It will catch up with 80 degrees, and that's enough.

or again about half a darling

Considering that the very first posts on this topic are inundated with my dreams of a poltorashka (and I still have not wanted it), I would not be surprised if this is the case.

I show off my fish. My fish flew away in 5 seconds. The bones are small, if they were, then they dissolved, the largest remained. The fish gave a lot of juice. At the bottom of the MV, I put the onion, then - the fish in pieces, then I salted and pepper, added trocha estragon, a couple of tablespoons of lean oil (you can do without it), 4 tablespoons of dry white wine, then another layer of onions and fish, oil and wine. And for 9 hours on low mode. In the morning - voila, please, fish. You need to do this for dinner, easy and non-nutritious

and I continue the method of punishment and errors)))

With a huge tud, having peeled off the burn after pumpkin porridge, I put the beef stroganoff (we blow it on the water))) on a low and on a timer for 3 hours (assuming that then I will still stew with sour cream sauce). Which, in fact, I am doing now, but already on AUTO (which, according to the instructions, begins with high and then goes to LOU) ... after 3 hours on low broth there was still too much in my opinion (and I was afraid of a little after the burnt porridge) ... and even now, after a couple of hours of car, we are still, in my opinion, far from reaching the ideal consistency ... My husband, pavda, said that ideal meat should not need to be chewed, you need to tear your teeth with your teeth))) equally we will understand each other with my slow-cooker!

And in my Kenwood there are no autopilots, I have to manually control this machine. My next dish, I think, will be barley. I'm afraid

And in my Kenwood there are no autopilots, I have to manually control this machine. My next dish, I think, will be barley. I'm afraid

duck in my non-Kenwood there is no identity, but I read my older comrades here (sorry, I don’t remember where, otherwise I’d go thank you a hundred times) - it turns out that there are times for sockets, and it turns out that my husband was just lying around, here I am I turned on the pot through it, but how did it happen - he just turns off the current and that's it))

duck in my non-Kenwood there is no identity, but I read my older comrades here (sorry, I don’t remember where, otherwise I’d go thank you a hundred times) - it turns out that there are times for sockets, and it turns out that my husband was just lying around, here I am I turned on the pot through it, but how did it happen - he just turns off the current and that's it))

We sell mute such complex equipment as a timer for an outlet, in three networks that deal with equipment, she asked, do round eyes. All hope for abroad, my Schengen visa on November 30 unexpectedly ended, now only after the new year I will get out to Europe. Eh, life!

We sell mute such complex equipment as a timer for an outlet, in three networks that deal with equipment, she asked, do round eyes. All hope for abroad, my Schengen visa on November 30 unexpectedly ended, now only after the new year I will get out to Europe. Eh, life!

that neither, they said that it is easy to buy in household stores and it seems in electrical goods ... You look here, it seems to me that on slow cookers it was just where they discussed the question of taking with a timer or without ... Oh, sorry I don't remember where ...

[Irene]

Irene, and you have super (hyper) markets for all kinds of construction and repair business? We sell these timers in "Epicenters", in departments with sockets, wires, switches.
there are such (mechanics)


there are such (electronics)


by the way, look at the stores dealing with aquarium equipment... In this area, it is necessary to turn on and off the light and heat the water when the owner is away.

Only slow cookers with mechanical switch!

And I have a Kenwood-707, there is no mechanical switch. But what's the difference?

if only to disconnect, then there is no difference. But if the timer does not press the button, if it is turned on?

Once again - look in aquarium stores, for sure there are such ...

exactly! that's it, mechanical! oh well, also turn it on again, what kind of cycles you need to program to turn it on and off ... Tea, slow cooker, not an incubator))) However, I have a mechanic))

we just discussed the use of timers for simple rice cookers with a mechanical switch

a rice cooker ... I heard ... I even saw them - they can be bought from us, unlike the others ... But a slow cooker is better!

eh ... live a century - learn a century, and you will die as a fool ... Well, the situation with meat and cereals is different, meat does not take as much water as cereals! ... here's another we didn't shove legumes into it, shove it, perhaps, since it's nighttime))) Yes, nothing is soaked ... Is there anyone else alive, will go without soaking?

[Venetian]

Venetian, will go for the night!

By the way, I noticed that if the cereal is not pre-soaked, but some of it will float upstairs in the morning, if there is a lot of liquid. And if the cereal is soaked for at least a couple of hours, then it will be all evenly below.

thank you !!! does he need a lot of water? And then I am limited in volumes ...

By the way, I noticed that if the cereal is not pre-soaked, some of it will float upstairs in the morning, if there is a lot of liquid. And if you soak the cereal for at least a couple of hours, then it will be all evenly below.

also soak cereals, is it for the night? then it will become rubbed by itself)))

And what do you need at the exit (porridge, soup ...)? And what kind of legumes are you going to cook?

also soak cereals, is it for the night? it itself will then become rubbed)))

No, well, I love to soak pearl barley. Take a look at the recipes for Slow Cooking Barley and Milk Cream Soup. I used to soak it for 6 hours, then for 2 hours, but now I just put everything in a saucepan and hello.

I can't say that soaked cereals differ from unsoaked cereals after cooking. Only partially unsoaked pops up. The first time I saw it, I thought that it might not have been cooked, or it was already ruddy, with a crust. But no, it was great.

my brother taught me how to cook peas. You can not soak it, but pour cold water and put it on a very slow heating, then it will cook well. In general, this business is just for MDV, I cooked peas in the previous one for soup. I think it will work for other legumes.

I have a rosehip boiling now - half a cup for two liters of water. This morning I cooked like this - it turned out to be a wonderful drink. Cooking rose hips in ordinary saucepans is somehow boring for me - soak, pour, boil, cool ... And then I poured water, poured half a pack of (pharmacy) rose hips, turned on the LOU and forgot for the night. And in the morning

my brother taught me how to cook peas. You can not soak it, but put it on a very slow heating, then it will cook well. In general, this business is just for MDV, I cooked peas in the previous one for soup. I think it will work for other legumes.

I have a rosehip boiling now - half a cup for two liters of water. This morning I cooked like this - it turned out to be a wonderful drink. Cooking rose hips in ordinary saucepans is somehow boring for me - soak, pour, boil, cool ... And then I poured water, poured half a pack of (pharmacy) rose hips, turned on the LOU and forgot for the night. And in the morning

about! Exactly! Peas and shmyaknu, haven't cooked for a long time! And we will write down the dogrose on the palm of your hand - as we go to Russia, so bring Schaub)))

And I recently had peas (halves) cooked all night in a LOU and did not boil, even though I poured boiling water over it. I had to cook for 3 hours on HI (I just want to add Hitler). Venetian, how are you, cooked?

do not pour boiling water over the peas !!!! its just with cold water and on the LOU, so that it heats up slowly, slowly! There are proteins and other substances that you boil with boiling water, they then do not absorb water. In principle, for any MVA mode, there is a very slow heating up compared to the on-board version.

I feel the difference even in buckwheat, which was thrown into boiling water to cook, and the one that was put in cold water. In the second version, it turns out to be softer.

And I recently had peas (halves) cooked all night in a LOU and did not boil, even though I poured boiling water over it. I had to cook for 3 hours on HI (I just want to add Hitler). Venetian, how are you, cooked?

oh, just fine! Superbly boiled beans of the most delicate taste (there were no peas, I threw in white beans, and they will be harder than peas). Older comrades say - current cold water!))

Now I’m thinking how I could serve these beans ...

do not pour boiling water over the peas !!!! its just with cold water and on the LOU, so that it heats up slowly, slowly! There are proteins and other substances that you boil with boiling water, they then do not absorb water. In principle, for any MVA mode, there is a very slow heating up compared to the on-board version.

I feel the difference even in buckwheat, which was thrown into boiling water to cook, and the one that was put in cold water. In the second version, it turns out to be softer.

thanks for the valuable advice! instead of peas I threw white beans, well, it’s a miracle it’s cooked well!

But about cereals - but what about this method where the cereals are first calcined in oil? What is this, for cases when we want it not to be boiled down?

don't know about croup. I know that cereals fried in oil retain their shape better, probably, they also turn out a little harder than if they had the same proportions, but without frying. For example, I know for sure that semolina should be quickly poured into boiling milk and quickly brought to a boil. Then it turns out not jelly or custard, but porridge with clearly felt grains of semolina.

Now I’m thinking how I could serve these beans ...

a little stewed onion, spices like hops-suneli ... I should look at Pokhlebkin for the Lobio recipe, but I just won't have time now

do not pour boiling water over the peas !!!! its just with cold water and on the LOU, so that it heats up slowly, slowly! There are proteins and other substances that you boil with boiling water, they then do not absorb water. In principle, for any MVA mode, there is a very slow heating up compared to the on-board version.

I feel the difference even in buckwheat, which was thrown into boiling water to cook, and the one that was put in cold water. In the second version, it turns out to be softer.

Oh, thank you, live forever, you’ll die a fool, and I’m not reading carefully.
And then, it turns out, do not pour boiling water over the porridge? Except for rice. Did I understand correctly?

a little stewed onion, spices like hops-suneli ... I should look for the Lobio recipe from Pokhlebkin, but now I just won't have time

Grind a glass of walnuts, cilantro and I love garlic.

a little stewed onion, spices like hops-suneli ... I should look for the Lobio recipe from Pokhlebkin, but now I just won't have time

so I was also thinking about something like that, plus a tomato ... and then I remembered that I still had Burgundy otmeat sauce in my fridge))) in short, I added it to the beans and warmed it up right in the MDV. For such impromptu it turned out just fine))

Venetian, just pick up what is. Real hop seasoning suneli has a very complex composition. But who's stopping the beans from sticking those herbs that are available? In fact, all recipes are not a dogma, but a diagram, and only we know what thread we embroider.

My father uses onions and hops-suneli in boiled beans (to be honest, I can't stand this seasoning).

The full composition of hops-suneli includes dried, finely chopped herbs: basil, hot red pepper, parsley, celery, dill, coriander, bay leaf, garden savory, mint, marjoram, fenugreek (fenugreek), hyssop, Imeretian saffron (dye safflower) or saffron.
The abbreviated composition includes only: basil, hot red pepper, dill, coriander, marjoram, saffron.

is there really no basil and dill in Italy?

is there really no basil and dill in Italy?

Basil is still as it is, dried ukop can be found, albeit rarely ... but I have suneli hops, I brew from Russia. But I use it very rarely - Italians only recognize their cuisine ...

Basil is still as it is, dried ukop can be found, albeit rarely ... but I have suneli hops, I brew from Russia. But I use it very rarely - Italians only recognize their cuisine ...

I know that you have salvia, according to our sage. You can add a little. I got hooked on it by my girlfriend's husband, they live in Rome.She, it seems, was growing some herbs on the balcony in a box, and now they have moved into the house outside the city, so she brings up something in her garden

And I put the cabbage in the second circle. The last portion of cabbage flew away with a bang, even those who ignore this dish ate. There would be a second MV, I would have sealed the porridge with rice + millet + pumpkin, it would have to be in the cartoon.

[SupercoW]

Hello! Since I got in here, it means I still have a place in the kitchen for an electric pot.
Well, I sat on the multicooker until I bought it a year ago, time passed, and there it was smooth SupercoW also infected me with this device.
Here came to you, praise the pot. Well, I need more time to come up with an unconditional legend for my husband that now-- "We can't do without this electric pot!" Help me substantiate this legend! Yes, so that he did not have a single objection!
As for the size, just enlighten me, otherwise you won't understand in the picture, I read about the "Seabreeze SB-431", it is 6.5 liters, so I think, isn't it huge? Well, if you compare it with anything. I liked its price, 280 UAH. This is already a plus. I want to please myself under the Christmas tree. And at the same time, while the repair, - select a place for this little thing in advance.
And then everything is back to back in the kitchen, but everything, infection, is so NECESSARY! (or is it already a clinic?)

[Inusya]

Inusya, if you eat stews of all kinds, for example, bigos, and if you like baked milk and fermented baked milk, then even for the sake of these two options, MDV is definitely worth taking! And what meatballs-hedgehogs are in it (meat with rice in sour cream-tomato sauce)!

I have a rosehip in a three-liter now - a vitamin drink just for the current weather. And what an uzvar made of dried fruits!

Hello! Since I got in here, it means I still have a place in the kitchen for an electric pot.

As for the size, just enlighten me, otherwise you won't understand in the picture, I read about the "Seabreeze SB-431", it is 6.5 liters, so I think, isn't it huge? Well, if you compare it with anything. I liked its price, 280 UAH. This is already a plus. I want to please myself under the Christmas tree. And at the same time, while the repair, - select a place for this little thing in advance.
And then everything is back to back in the kitchen, but everything, infection, is so NECESSARY! (or is it already a clinic?)

oh, right! As soon as I bought a liter and a half, now I'm looking for a second one, maybe a little one is good for milk porridge and side dishes "just once", but meat and other independent dishes still do not fit into it. The ideal would be 3.5, but my heart senses that I won't find one and will have to take 4.5. 6.5 is too much for me, this is either for a very large family or for "ceremonial" dishes in festive and guest volumes. But I don't have one, so attention is the theorist's advice. And then, they take up quite a lot of space.

Now the rationale: Simmering at low temperatures in ceramic dishes is the HEALTHY way to cook. Especially if you choose from delicious ways. In terms of health, only a double boiler can compete with MDV, but where is it to MDVs of taste and versatility! The second unkillable argument is that it relieves the hostess of the need to hang over the pan (you can leave it overnight and dump it out of the house while she cooks for you). And it is so easy to operate that even a man can handle it!)))

Innusya, take him to the store and show him to Kenwood, his price is good right away and for a long time, and by the way, tell me about it, but on the internet I saw Ukrainian production for ...It seems to me that you can play on the contrast of prices, especially since the price is just a penny in my opinion compared to the same Kenwood. Then show the experiences of Supercoe and other girls, like Natamailaw - she is a pioneer. You tell him that you can put dishes at night - you get up in the morning, and everything is hot. I wish you success!

And Hairpin also said that the slow cooker is the fastest pan - you sleep, and she cooks.

Girls, did any of you cook in a slow cooker without water, and in a slow cooker so that there would be another smaller pot?

The fact is that since my slow cooker is large, and sometimes I need to cook a liter of porridge, I put the cereal with milk in a pot or glass pan, then put it in the MV, at the bottom of which I pour a couple of centimeters of water. It somehow annoys me. The other day I put porridge again, then I poured water literally 0.5 cm, during the cooking process the water practically boiled away, and only a drop remained in one corner of the slow cooker.

In short, I think not to pour the "interbedded" water. Moreover, potatoes in foil turn out well, and nothing is done with a slow-cooking pan.

I think to put it without water during the day, so that it is under supervision. And there it will be possible for the night, if everything goes well.