Slow cookers: model selection, features, reviews

probably just brute force in time / temperature affects

Yes. I also wanted to add that there could be a lot of time.

I will try to use less time with the second part of this piece. Thank you.
The meat, by the way, is good, I really liked the way it smells raw.

[Elizabeth]

Elizabeth, it is better to defrost the meat and the instructions say this, and more, I can’t figure out at what temperature to start cooking, in many sources it is written (for PX) with 1 (weak) and finish with 2 (strong), although, according to my logic, no rotation

I'm wondering why sometimes the meat turns out a little dry. We cook without adding liquid, as if in our own juice. And all the foreign recipes that I read, add broth or something else there, that is, cook in liquid. And then they make sauce out of it

To my taste it is also better in liquid. While this recipe is in the lead.

Roast "a la Gilroix"

I sang an ode slowly just because I didn't defrost it, but, wildly tired, threw the meat and went to bed)))
I just couldn't choose between two pressure cookers, I threw it into the slow

The slow cooker is not hot enough to produce steam, but hot enough to evaporate liquid. There was also dried meat. True, she also overexposed in time.

[Omela]

Omela, I've already shown somewhere how I put a frozen piece of meat, and what a delight it turned out, juicy, soft, tasty meat.
I often do this, get it out, salting it, anoint it with something, and put the ice cream piece right in.
And if I cook from unfrozen meat, I also never pour water, it has never been dry.

I found it, at the end of the first page I showed how a piece of frozen meat is prepared.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=398022.0

[Lerele]

Lerele, thanks, I will have to try, I have never cooked frozen.)

There is an urgent need to make yogurt and kefir at home. Please, tell me, what is the minimum temperature for a slow cooker and can the temperature be adjusted? Thank you so much.

[Klara]

Klara, you will not get sour milk in a slow lye. minimum temperature 70-80C. not regulated.

[Klara]

Klara, a thermos for help and in 8 hours you will receive an excellent fermented milk product

I wonder if anyone figured out the temperatures in Electrolx low temperatures: low (small), warming (keeping heat lower than low) and another "buffet", these are their values

Girls, Thanks for the help! It doesn't work in a thermos, I've already tried it, either liquid or terribly sour. I will look for another option

[Klara]

Klara, now the girls on the forum are discussing the Ourson fermenter in full, so wonderful is all sour milk and even sour cream, go to them in Temka, and the yogurt makers help.

Selena, thanks a lot! Now I will go and take a look, because I was disappointed in yogurt makers.

[Klara]

Klara, Most likely you have come across an unsuccessful yogurt maker or you yourself are doing something incorrectly.
I have a slow cooker with the "yogurt" function. Everything turns out great.

Crafts girls, please tell me, is an hour of cooking on High equivalent to 2 hours on Low? I have to put food to prepare and leave for 5 hours, trying to calculate.

An interesting observation. I'm slow. tormented ultra pasteurized milk, the cat should be stored for 45 days. It turned out brownish, and thick. His fat content was 3.2.
I bought, on the advice of my husband, a choice with a fat content of 3.2 to 6% (this is exactly what is sold, the fat content can vary so much in different bottles, but the taste is definitely not 6%, but about 3.5 ..). So that's it.This milk stood, stood, probably eight hours .. And it never became melted. Slightly darkened and slightly tasted. Ultra milk languished for 4 hours and it was just right. There has always been a problem with milk adequate; my yogurt is also fermented or sterilized. milk from one manufacturer (and it is not produced now), or this is ultra-45 day milk .. From others it never comes out. And yoghurt from the entire store is only live from 1 manufacturer, it ferments homemade yoghurt and is subject to souring up to 8 times .. If you add store milk whey or sour cream in any quantity to white bread (even if it is 1 tbsp. L !!) - the bread falls off .. Yeast growth is inhibited ...

and an hour of cooking on High is equivalent to 2 hours on Low?

Vikul, depending on what kind of food: girl_pardon: count not according to the modes, but precisely according to the products - well, offhand - cooking on high is 3 times longer than on the stove in a saucepan, on low 4-5 times. And this is all very rough. The convenience of cooking in a Russian oven for the peasant was that he put all the food in the iron pot at once (pig iron, more correctly) and went to work - everything stood for a day. The stove gradually cooled down. Six months will not pass, you will get used to it, you will become intuitive, because before we cooked everything just on the stoves, we knew when to turn it off.

[Irina]

Irina, Yes, I want to leave it unattended and when we come, so that it is ready. They didn't seem to be left unattended on the stoves, and my slow speed is faster than others, it seems to me.

an hour of cooking on High is equivalent to 2 hours on Low? I have to put food to prepare and leave for 5 hours, trying to calculate.

I hardly cook on low at all, basically I switch jellied meat to it at night after 5 hours on high. But again, what needs to be cooked - from this, and the time must be counted, it's just difficult to say so, I was doing beef for goulash now - 4 hours in a monster before filling with sour cream. But I put everything on the timer so that it turns off no matter what time I come. On it, you can also delay the start of the slow.

[Svetlana]

SvetlanaAnd in my saucepan, the meat of your recipe is easily ready in 3 hours completely, with sour cream.
I also practically don't use Lowe, well, maybe at the end of cooking I'll tire it for another half hour.

[Vika]

Vika, so in terms of the final consistency, after all, everyone also has different preferences, it's better for me to digest than not to cook. And the pork is ready in 3 hours, I made beef for the first time today, and only then added sour cream, it was not at home in the morning.

Vika! How is it? Leave the pot without a master's eye? Yesterday I left 4.5l of pork ribs less than a kg of frozen pork ribs in Kenwood for the night, frozen carrots, a glass of peas and water to the top. During the night, the ribs and carrots thawed, the peas got wet, at 6 in the morning I added a handful of dried onions, salt and turned on on low for 10 hours. And she went to work. We have supper with a light pea soup, pepper when ready. The meat leaves the seeds, but not cotton, the peas are boiled, disintegrated with vigorous stirring. Ahh! Here - I forgot - the carrots are boiled. but without that carrot in taste, somehow her temperature was not enough, she caught it, the cats will go out into the street.

Everything is clear and delicious with meat in slow motion. Does anyone have a good recipe for cooking vegetables without meat, so that it is tasty, not watery?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4286.0 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24172.0 so as not to write again

[Irina]

Irina, No, Irochka, she did not dare to leave for a long time, she left home for a couple of hours and everything was prepared for Hai

... The meat leaves the bones, but not cotton

But why do I sometimes get cotton meat? maybe the meat is wrong?
The last time I made a roast according to Tanyul's recipe, there was piggy and the meat is called carbonade, so I understood that this is meat from the back, with a very limited amount of fat. Maybe fatter meat should be here ...

Then, somehow, a running pig was caught, half of it was put into the kebab - tired to chew, I decided to save the remaining half in slow-motion.It did not save, and in the brine with sour cream no meat turned out. Exactly it was a treadmill ...

[Svetlana]

Svetlana, It seems that in Europe pork should be so good in quality.
Recently I see on sale either completely shaved, overgrown with lard. the best part, as I understand it, is the neck. Well, there should be a little fat, but for some reason it is not ... and the food says_Here .. this is the best meat for barbecue, but it turns out dry ...

[Mirabel]

Mirabel, barbecue involves quick frying, it will be ready in 10-12 minutes, and for slow meat it is better to take second-grade meat with veins, such as a shank, it takes a long time to cook, the veins turn into a soft "gelatinous substance" (well, I don't know how to say to another) and excess fat must be removed before cooking in a slow dish (I read it in recipes for MDA).

[Mirabel]

Mirabel, oh, the other day I also got no pork, I did it with potatoes, neither taste nor smell, although everything was prepared, it was soft, but there was no direct taste at all
And the meat was not cheap, and it looked beautiful, but unsuccessful.
And once we bought a piece of very cheap meat, it was so tasty, you will lick your fingers.
So how it gets.

[Little]

But why do I sometimes get cotton meat?

Here, once at a time, you can't guess - for each, not only the type, but also a specific piece of meat - its own t and cooking time, as with any method - all by sight - some critical time has come for readiness - it is already necessary to check with a fork, for example , as well as when cooking just in a saucepan, in any - with software or manual control. It's better in slow motion Little underestimate meat - after switching off the bowl keeps t for a long time, and if the meat is not pulled out immediately, the cooking time increases by the cooling time of the bowl, the cottoniness - from overcooking the meat. Still, cooking meat on a vegetable pillow is convenient precisely because while vegetables are languishing, releasing juices, the meat lies on top, warms up, and then it is enveloped in vegetable juices and languishes further.

And once we bought a piece of very cheap meat, it was so tasty, you will lick your fingers.

That's right, exactly. just for non-high-grade meat, it is slow and good, tenderloin and the like, why slow to brew when it is cooked in a matter of minutes. The people were not a fool, and in the cast iron in the Russian oven, meat was not of the first grade, bones, which gave richness and taste to vegetables.

And once we bought a piece of very cheap meat, it was so tasty, you will lick your fingers

I wrote about this, the second-rate cut of meat is, the better it turns out in a slow one, and of course it depends on where and how that meat was grown, what it was fed (and in general, what would not a kangaroo)

and in general what would not a kangaroo

: girl_haha: for a long time already we have been eating kangaroo meat - in sausages, minced meat, etc. and here's another delicacy for someone - nutria. oh, do not see, do not know, maybe it will pass, because of its cat-like appearance, there is no ice ...

I noticed a long time ago that pork is not at all what it used to be. It used to be aromatic, soft and tasty. Now it has become tasteless and odorless. Even the neck became not so soft for some reason. Of course it depends on the feed. And now they sell bacon pork, and now it's tasteless. You can't pickle the bacon brisket, because there is only meat and a small layer of fat. And that's why I don't buy bacon pork.

I noticed a long time ago that pork is not at all what it used to be. It used to be aromatic, soft and tasty. Now it has become tasteless and odorless.

aha, and any other meat - patamu shta - before we ate beef, now veal, chickens, roosters, now chickens, etc., the meat of which does not contain those substances that give aroma and taste. Yes, and the feed is now not natural - only drying goes, who wants to tinker with mowing, cutting grass, brewing cereals, etc. if you can buy a bag of dry feed and adieu! then eat tasteless meat.
I remember going on Saturday from school and already on the ground floor it smells like my mother’s chicken noodle soup, and now, until you open the casserole, sometimes you don’t guess what kind of meat is cooked.

[Hope]

Hope, About the neck on the barbecue, I wrote in general, they bought and it turned out to be a dry BBQ.
In the slow, I did a chop (from the back), it was wadded. It seems like I try to buy meat at the market, farmers bring it freshest.
LereleAnd I already began to scold the slow one, then I made an anrecote in AF according to a win-win recipe, all from the same Tanyulia ... again it turned out rather dry. I thought, maybe I buy everything too low-fat ... maybe let it be a little fat

[Mirabel]

Mirabel, a little fat won't hurt
The meat is juicier
And good pork can always be identified by the skin, it should be soft and come off well.
I have been taking meat from a regular seller for a long time

[Alex100]

Alex100, hahaha, I have already forgotten how the skin looks then, we can buy a piece of pork with skin, of course, but rarely. And with bacon too. Sold already cut, without skin, fat.
Recently, we have been eating very little pork, as the taste has not become very much for her, the only thing is, if I bake it in a large piece in spices, then it still turns out tasty, but if the stew or something else is in pieces, no, I will not do it anymore.

[Lerele]

a little fat won't hurt

OOOO .. agree!
LereleYou probably don't have big markets. Just yesterday I bought pork (in my opinion) with skin. now I will grill it according to the Romin recipe. I will tell my friends that this is veal, they like it more by ear than "pork"

[Lerele]

Lerele, next time I'll take a picture then, from the back

today that I bought already butchered)
Now they feed everywhere with certain additives, so the fat is thin everywhere

[Alex100]

Alex100Please, conduct an educational program on pork, on the choice of meat .. which and where is better to use.
Thin bacon ... is it a thin layer of bacon?

[Mirabel]

Mirabelyes it is a layer of bacon
Earlier, when pigs were fed bread, but fat wastes were thick)

[Alex100]

Alex100, Here sometimes this very fat, well, very thick ... and I often cut it off ..
So it turns out that we have the right pork, but still sometimes it turns out drydryish

[Mirabel]

Mirabel, basically I take such a ham, cut it into pieces, cut out the bone for the first one (in the photo, it's true imported meat)
Next time I will try to show how my hank looks like


Sometimes I take such a loin, I cut it along the ribs.



and this is a purely imported loin, usually Brazilian, there is the same carbonate, without lard

[Alex100]

Alex100, In the first photo, in my opinion, something is somewhere on the leg ... but where do you use this kind of meat? we call it jambon
And on the second and third photos, if cut along the ribs, you get an entrecote? it turns out the French word. somehow I didn't think about it before ...

[Mirabel]

Mirabel, it is as if from the top of the leg, closer to the "ass"
Yes, this meat can be used for anything, it is moderately soft. You can wind cutlets, goulash, cut into pieces in a slow lure, pour it over, it turns out quite soft and juicy

Yes, cut along the ribs is called entrecote, but it's still closer to beef, the term refers