Slow cookers: model selection, features, reviews

[Inna]

Inna, 4.5 liter Kenwood is not for sale
There are only three avito's across the country.
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I don’t know, I like my cache Big, of course, I don’t like the shape of the bowl, I want it oval, but I’m already used to it. It is very convenient, worked for a given time, two hours of heating and turns off completely. You can safely put it at night, or in the morning, and in the evening a delicious and still warm dinner awaits. Other slow ones will work until you unplug them.
If the condition is good and the bowl is free of chips and damage, then the price is very good.

Added Saturday 20 Aug 2016 10:30 PM

There is Russell in Moscow for 2 thousand rubles

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[Irina]

Irina, thank you very much for responding

I saw no prices on the website, tomorrow I'll go and see, the price is so interesting, and the volume seems convenient

I saw no prices on the website

Aaaaa, I found it so noooy, take it, take it, take it

I went to persuade myself to Russell, but, it turns out, better than cash
Thank you, Irina

And I have gas! but soooo want to go slow

And I have gas!

I also have gas, but slow = this is a different way of cooking = and there are never enough slows

[Irina]

Irina, , good morning)

Yesterday evening, the manager called from the store where the discounted Kenwood is on sale
He said he didn’t know what the problem was, it seemed they hadn’t even been repaired

Now he has a guarantee for a month, so I think that it may break down there, may not bother and buy a used one Russell?

He said he didn’t know what the problem was, it seemed they hadn’t even been repaired

there are just scuffs on the case

or somewhere a small chip that does not affect the operation of the unit

Thank you, Irina

She will arrive only 25, I will take

And the hostess will be able to sell Russell only in a week, most likely I will take it, Ira-Vernissage said in the topic that an oval bowl is desirable.

And he doesn't want to break his tradition - I only have a couple

oval bowl

convenient for chickens and ducks and even geese
or if a piece with bone

and smaller in width, e.g. 4.5 L Kenwood and 6.5 L = they are the same width

I have long - about 15 years ago - I saw a 6 liter round slow bottle = it was very massive, then no one in our town knew what it was, this slow bottle cost a lot, I knew (there was a boy) = but it was then to me very expensive = about 6000 r, something about one and a half of my salary and very large compared to the compact, neat Boy

For oval ones, they say glass lids sometimes fly, but I also like them more, they seem to take up less space

Oval ones say glass lids sometimes fly

mmm, my whole, although it is this slow one that is now the most working

the only negative in the oval - if that .. you can't buy a cover for a replacement, it's easy to replace a round one

mmm, my whole, although it is this slow one that is now the most working

the only negative in the oval - if that .. you can't buy a cover for a replacement, it's easy to replace a round one

You can probably try the silicone suction cover.

silicone suction cover.

if for a round slow lid - that is, there is a huge selection of all kinds of glass lids, and not a glass domed one is suitable

and for an oval, this silicone again - it is round
and for a slow cooker, not a flat lid is desirable, you need a * arch * to accumulate heat, and without holes

Girls! for stuffed cabbage rolls or fried peppers, do you need to fry the sauce for the sauce?

[Vika]

Vika, I do, it tastes better to me.But even without it, they work well in slow motion.

I also do the frying. It tastes better to me

[Asya Klyachina]

Asya Klyachina, Ludmila, That also seems to me. what will be tastier with frying
Girls! Please tell us in more detail how you cook.

Vika, what are the details? The process of making stuffed cabbage and peppers? Or bookmark them in slow motion?

[Ludmila]

Ludmilaslow bookmarks if possible

[Mirabel]

Mirabel, I do not fry, why unnecessary oil, and the taste of the product is revealed well in the slow lye. But if I did, then I would put the product on top and fry on top, and if I would pour some water with peppers or cabbage rolls. And added sour cream. You can have broth.

and if peppers or cabbage rolls would have poured some water.

water is a hindrance to vegetables, because there is no boiling and, in fact, vegetables in the water do not have enough t

Slow vegetables are great - you only need to cook them without water - that's when the vegetables reveal their full taste

peppers without water - it's very tasty, even though the recipe is for a multicooker, but I started doing this a long time ago, even in a small quiet cooker Parenka

I don't know, my vegetables without water turn out to be harsh, dense, not boiled, and if you add water, then vegetables are like stewed vegetables. Apparently in different ways, all the slow ones work

I don't fry stuffed cabbage rolls, I'm too lazy and so tasty

Cabbage rolls and peppers at Russell Hobbs 19790-56 Cook at Home slow cooker (oval). At the bottom, bay leaves and stele from any herbs (dill, parsley, celery, basil ..) Then stuffed cabbage rolls or peppers. Fry on top on rast. oil (onion, carrot, tomato or tomato paste). And pour all this good into 1/3 of TOTAL. Pouring by eye: mix in a cup with a fork - 2 tbsp. flour (starch), 2 tbsp. l. any ketchup, 2 tbsp. l. mayonnaise (sour cream), dilute with ready-made broth (as it is) to the state of liquid sour cream. No natural broth-2 tbsp. l. type "Maggi" and other nonsense with boiling water ... Slightly add salt and for 5-6 hours at 1-low. You don't need a lot of pouring at all, moisture will be melted out of the peppers and cabbage rolls. If without filling, they are also poorly dry. And I fry in oil and on the stove. If you do not fry, then the taste is watery, I don’t like boiled onions, I don’t like them.

All the same, how different we are, frying spoils the taste for me, especially in a slow one.
My peppers are juicy, not watery at all. Well, if you overexpose them, then they become soft, I try not to overexpose them, so that they are strong. And the broth after their preparation turns out delicious.
I also make soups without frying, but using the old technology, first I cook the broth, then I put everything else, and when the broth is good, then the soup is delicious. (I also cook the broth in advance, then I cool it and remove almost all of the fat, why do we need extra fat ???)
Rarely when I fry meat and fry, I have heartburn from this and it is fatty to me.
Only in borscht vegetables carcass with tomato.

All the same, how different we are

You and I are the same in my opinion

[Lerele]

Lerele, yeah, it's different for sure. For me, well, what kind of fat is there if vegetables are 2 tbsp. l. sunflower oil fried. For me, the main thing is that they are still fried, and not steamed-boiled-stewed. At least hit me, but I have enough for all wholesome and healthy nutrition only for 2 days, then I start to yearn.

[gold words]

and when the broth is good, the soup is delicious.

gold words high-quality broth is the basis for steaming

[Irina]

Irina, so slow broth seems to be the best quality or not? I'm already different and not tasty.

like broth in a slow lye seems to be the best quality

clear pepper !!!

the less it boils, the tastier (and more transparent) the broth, at least in what and on what to cook it

I cooked broths (and jellied meat) on the stove (gas) in a thick-walled 8-liter saucepan until the big Kenwood, 6-8 hours on a sooooo low heat, that's why I had a * broth day * - you can't get far from quiet gas, looking after take a look at him, but then there is a lot of broth in stock, it is very convenient

[Asya Klyachina]

Asya Klyachina, my grandmothers cooked like that, my mother cooked, my baby also cooks soups like that.
And so that the onion is not boiled in a rag, I cook the broth with one whole onion, and then I throw it away and put the small onions after the potatoes.
And if the small one is cooked with broth for a full time, then it will practically dissolve and it is not visible

[Lerele]

Lerele,: friends: I also put a whole onion. and then I throw it away, but sometimes I also fry it in soups with melted butter in a micron, it turns out rather not frying, but sautéing.

stock of broth, it is very convenient

how do we save the broth? freeze? and in what. so that it doesn't take half the freezer?

how do we save the broth? freeze? and in what. so that it doesn't take half the freezer?

- while my family was assembled, I kept the broth (6-7 l) just in the refrigerator, it was enough for a week
- if there is a freezer (not in the refrigerator), then 4-5 liters of broth (from a large kenwood, for example) can be shoved, which I did for quite a long time, packing in plastic containers
- in winter - on the balcony, packing in sour cream glasses 450-500 ml
- and - on the advice of Tanya-Admin's daughter: I pour the hot broth into jars, bottles under twisting, cool down, in the refrigerator, it costs up to a month, so you can cook 2-3 different broths in a row, let them be

in my opinion here on the forum someone said that broth should not be stored for more than 2-3 days ... of course I break this rule ..
often a skeleton or bone from a turkey leg remains from the chicken, ice cream and then for broths. But, sometimes soooo need a quick broth, I want to somehow freeze it compactly .. until I figured out what.

broth should not be stored for more than 2-3 days

but depending on how you store it, you shouldn't keep it warm

Added Wednesday 24 Aug 2016 12:51 PM

until I figured out what.

the most compact for liquids = in bottles of yoghurts, juices for 300-400-500 ml, they are crammed and pretty decently fit into the compartments of the freezer, even a separate chamber, even a refrigerator

you just need to either remove this bottle in advance to thaw or put it in hot water

any plastic containers - the frozen broth leaks out of them well, without complete defrosting, you just need to hold the container in water a little to melt near the walls

well, storage in jars for spinning is beyond praise and very convenient (jellied meat, pea soup, for example, I also store)

[Irsha]

IrshaThanks for the ideas!

well, storage in jars for twisting

are these cans with screw caps?

well, storage in jars for twisting is beyond praise and very convenient

Girls, I have also tried this method of storing broth from the slow-cooked soup from Admin, it works! Thanks her. Well, nothing goes out, does not turn sour. The truth has not been stored for more than a week. Just in a saucepan under a leaky lid in the refrigerator compartment would have been a long time ago. I use reusable screw caps. I pour the hot broth straight into the jar and screw it up.

I use screw caps

Recently, it has been convenient for me to pour into liter - half-liter bottles = it's good to store on the door, but now it's summer = the refrigerator is often stuffed to capacity, there is no room for jars of broth



eg

Girls, everyone!
I understand that probably in this thread they asked Million times, can it be an equivalent replacement for a slow cooker - a cartoon with a choice of temperatures from 30 * to 130 *, and a time from 1 to 12 hours (this is my cartoon Orson 5005), or not ?
I came to you from a recipe from Rarerka Lyudochka (pots of meat in the oven), they raised a buch with pots, and I stumbled upon a slow cooker in a conversation, so I'm interested in you?
Everyone in advance, thank you!

Ksyusha, and in Orson a bowl of what? Slow, by the way, in stores refers to multicooker.

The bowl, well, not ceramic, like, with a non-stick coating.
Although where they write what, either ceramics, or not ...

slow, by the way, in stores refers to multicooker.

Irin, and they are shoved into steamers, few online stores have a separate section specifically for slow cookers

nevertheless, despite the fact that cooking in a slow cooker is an analogue of cooking in a Russian oven, slow cookers take root hard with us

a slow cooker on stewing completely replaces a slow cooker, especially if half of the cooking is given to heating, meat well languishes

The bowl, well, not ceramic, like, with a non-stick coating.
Although where they write what, either ceramics, or not ...

Ksyusha, is it like an iron coated one, or does it look like a lacquered pot?

Well, it’s rough on the outside, but inside it’s like lacquered, painted with dyking ...

Ksyusha, I found your cartoon on ozone. Kind of non-stick, not ceramic, but I could be wrong. Is it heavy?

[Ksyusha]

Ksyusha, put on extinguishing and you will be happy. Believe me
I even cook stewed soup

Ladies, there is heating from the bottom in the mill, and on the sides in the slow one, plus a thick ceramic pan, which is not in the cartoons.
I made broth both in a steak at a low temperature and in a slow one.
I do not know why, but broth is much tastier and smellier in a slow dish.

and in the slow one on the sides, plus a thick ceramic pan, which is not in the cartoons.

Vooot, what I needed to know, thanks to Irisha!
So I want to go slow ..

[Trishka]

Trishka, and rightly so, favorite saucepan

Added on Friday 14 October 2016 7:59 pm

Look, we are selling a slow-motion.
I want to say that I bought it just like that, to try it. It was very strange at the beginning, the meal cost about three hours, nothing happened, I was nervous, and then it stood, and suddenly I suddenly looked, everything was ready and very tasty.
You just need to adapt to it, to understand that it is necessary to add to it 4-5-6 hours before the required time.
Well, depending on what you cook. Buckwheat takes 2-3 hours to cook, meat takes longer.
And as you adapt, it's so simple beauty.
That weekend I put everything in it, we went for a walk, came, and my smells soar, the yummy turned out.
You can set it in the morning, dinner is ready in the evening. Here it is necessary to put on a slow program.
And what kind of meat it turns out!
And the price of the slow ones is good, I bought mine for 30 euros in total.

Thank you, Irish, I wrote deliciously how!
As I understand it, due to the fact that it is heated both below and from the sides, the effect is obtained as in the oven / stove, right?

[Ksyusha]

Ksyusha, Hi! I first bought the first slow cooker I came across. Since by the time of my desire all the slow cookers had already run out in stores, I began to search on the Internet. Found in Moscow in the Electrolux Mediamarkte for 7 liters. He sent the child to a conference in Moscow and he brought it. I cooked meatballs, stuffed peppers, jellied meat. The taste is different from the multicooker, etc. Different, the same delicious. I thought that I needed to buy a smaller volume for stewing meat. I waited a long time. 1 year. Found on Avito, phoned and bought a second 4-liter Kenwood slow-motion bottle. Happy as an elephant. I cook in a large jelly, a lot of peppers, and in a small one, meat, cereals and soups. I cook in a multicooker only if I'm on a trip to Europe. I take it with me. And so, the taste in the slow is much richer.