Slow cookers: model selection, features, reviews

Are we slow to brew?

Are we slow to brew?

I have a fasting day today, but I'm hungry, they empty the pots and shelves in the refrigerator ... go

Corn grits + milk, proportions 1: 4
... Water bath
At 7 o'clock I put it on LOU, at 11 o'clock I came from a run and put it on the table.
Now I'm going to add butter, sugar and cream and eat my earned lunch.

Added Wednesday 15 March 2017 12:39 PM

I made sure that when cooking in a water bath of a smaller volume, write (both cereals and stews, or soups,)
cooking time and mode remain the same as in recipe WITHOUT WATER BATH.
And the plus is portioning,
clean bowl
and half a bowl of hot water for washing dishes, if, like mine today, the heating and hot water were turned off for half a day without notifying the residents.

[Oksana]

Oksana, well, how you seduce with your "baths"!
But I don’t cook only for my beloved and the portions are not really needed, but cooking all night long without supervision, and a clean bowl is very attractive.
I’ll put some corn porridge tonight if I can find the dishes for that.

[Mirabel]

Mirabel,
Vika, this porridge was cooked on LOW for only 4 hours from morning until lunch,
If in the evening, then you need no more than 6-7 hours for sleep and milk is needed, most likely 1: 5.

Added Wednesday 15 March 2017 15:54

Girls from the Stеrn forum are preparing non-salted boiled pork, putting it in a baking sleeve, in a slow cooker so as not to stain the bowl, and I'm happy with the bath

[Oksana]

Oksana, Oksanochka! thanks for the warning!

[Mirabel]

Mirabel,
Vika, I use a water bath to prepare a small portion of food in a large, properly working slow cooker, because there is no time and desire to build up familiar recipes for the specifics of small boilers.
In addition, the more equipment I have in the kitchen, the less I want to cook there, no matter how paradoxical it sounds

In addition, the more equipment I have in the kitchen, the less I want to cook there, no matter how paradoxical it sounds

... it sounds, yes ... I myself, too, more than once already on this thought caught me there just no room left ...

[Smile]

Smile,
Most of all we loved the food prepared by my mother's HAND on the fire.
I remember how veseless it seemed to me the food cooked in my house for us with an electric stove, compared to my mother's, on gas, or grandmother's, from the stove.
Copper turk coffee is not at all equal to coffee from a coffee machine.
When there are a lot of electrical appliances at home, the desire to become a raw foodist, or go on a diet comes

brendabaker, Oksana, and our grandmother (mother-cook) cooked deliciously in the summer on a kerosene stove or an electric stove, and in the winter on a Dutch stove ... we were gassed only in the late seventies, and before that they threatened to demolish our houses ... I still For now I regret that I did not think to ask my grandmother about her culinary secrets and tricks, and then ... it was too late My friend and I, in the summer, managed to bake waffles on a kerosene stove ... however, after the first experience we cleaned the kerosene so that she " the new one did not shine so much, "according to the mother of a friend, starch and soda were confused

[Smile]

Smile,
The same story, incomparably cooked and knew how to serve correctly, my mother and unexpectedly for everyone she died of a stroke at the age of 55.
Mom kept the family recipes in her memory, there was a small notepad with notes, almost unrecoverable, how sorry I am that it happened.

I am for help, help out! I haven’t used Russell for half a year, there was a renovation and now I don’t remember one and two is it high and low? Or is it a low on the contrary? I forgot

2 high, 1 low

[Ludmila]

Ludmila,: rose: many human thanks

2 Kenwood 707 appeared on Avito.

2 Kenwood 707 appeared on Avito.

looked, pretty ... and what they don't sell with us (I've never seen ... probably don't buy

[Svetlana777]

Svetlana777,
I'm very happy with my 706, mechanical.
Sturdy, well-made, stylish, but in moderation,
not too bulky
the volume is just 4 servings,
not very hot
correctly configured, no need to switch modes, put and forget
does not require preheating like russell hobbs
does not require the obligatory water in the bowl like the 6.5 L Kenwood,
it is not forbidden to cook jellied meat, as in Murphy Richards (I could be wrong, I don't remember exactly for which company I read about it)

You cannot cook unfrozen directly in the bowl - there is only one limitation.
It is a pity that they are not in stores now.

does not require the obligatory water in the bowl like the 6.5L Kenwood

why water? how to cook cuts of meat or whole poultry or vegetables with water, water in a slow cooker is the very last element

the taste itself is manifested when food is cooked in their own juices, heating from the inside, and not from the outside

and heat the bowl before putting food in it ... why ... it's not an oven, it's a saucepan

of course, everyone cooks as he thinks is correct, but I think such rules for slow cookers are absurd, I think that this is simply not the accuracy of the translation

it is forbidden to cook jellied meat, as in Murphy Richards

why not cook jellied meat in an electric pan?

slow cooker - the pan is simple, no frills, and really - in any - put and forgot for a few hours

Moreover, you seem to have 658 Kenwood, it says not to heat it empty, only with 1/2 inch of water at the bottom.

so I never preheat the bowl

I load all the bowls to the maximum, if the chicken is, then on a vegetable pillow, or squeeze a couple of chickens to fill more

jelly in a slow cooker does not come out with a greasy aftertaste if all the ingredients are fresh

my big Kenwoodik works a lot, more than others, because I need meat broths all the time, something is already starting to wear out, on hi boiling strong, of course, no, mmm, t is about 100 * keeps, for broths and soups is quite good t

low, heating - there is a choice

but will you want to eat it later?

we do not complain, everything is delicious

casserole VITAMIN PLUS

a ceramic bowl, like everyone else, fatty food, on the contrary, at t below 100 * is not salted, but gently languishes, salting occurs with a long boil

🔗 Solyanka, soups and borscht, stewed rabbit, beef, pork, marinated fish, jelly, stuffed peppers, lasagna, muffins, pies, fruit punch - that's just a small list of dishes that this device can prepare.

fat in any meat

Added on Monday 20 Mar 2017 08:45 AM

1/2 inch

I have not read instructions with inches, translations, you know what there are, usually not professional, but you can scribble this

there is nothing complicated in slow motion

Ira, then don't argue, cook it yourself as you want, but don't confuse newcomers.

I can tell you the same

I do not confuse anyone, I describe only my experience of not one-year and repeated use of my slow cookers Kenwood CP707, Kenwood CP658, MAMAN LS-B601, Boy's quiet cooker, I have adapted to everyone, all my favorites, and it is often too expensive for me to change them, in small towns they are in they do not sell in real life, and shipping is not cheap
=========================

it is not necessary to complicate what is quite simple, the topic has been opened for a long time, the girls cooked and cook without any special problems, and the chicken was fried on foil balls, and the jellies were not to be counted how many were cooked, and the thick and not thick dishes of different peoples
=========================
and let the beginners decide for themselves how to cook
if they entered the topic, let them read not only the last posts, the experience here has been huge

Added Monday 20 Mar 2017 09:21 AM

And do not judge indiscriminately about what you have not read.

by the way, I argue my facts, in writing - I always give examples

Added Monday 20 Mar 2017 09:31 AM

Lay out your recipes with step by step, show what fat content the meat has, how much you put in, how much water you pour, that as a result and in the context, it will be clearer and it will be an experience, but this is all some kind of empty pastime, not concrete and not impressive absolutely.

what for? step by step? now such stupid ladies? that they themselves cannot guess how to cook meat?

I don't think the hostesses are so stupid, you can't show everything step by step, the head should work, and not look at pictures

if a person knows principle preparation of this or that dish, he does not need step by step, cook - you will see

but everyone has different products, I can tell my friend in my city - I bought meat in that store, buy the same, and here there is such a spread of places of residence on our forum

last year, everyone is so addicted to step-by-step that they just take it by surprise ... pictures are pictures, but your little head must also think in your kitchen

Jellied meat in a slow cooker can turn out to be super salty, the VITAMIN PLUS saucepan is not very suitable for fatty meats.

I came in defense of the jelly
Very good and high quality broth is obtained in Kenwood. Transparent and tasty

Jellied meat (jelly) in a slow cooker (Admin)

And jellied meat is almost completely fat-free

Collagen aspic (jelly) (Admin)

And "greasiness" depends on the quality of the meat, and the amount of meat and fat on it. The choice of meat is ours.
For jellied meat, the jelly itself is important, therefore, after cooking, you can separate the broth from the fat with a separator, and use only low-fat broth.

Separator jug ​​for removing fat from broths

If the volume of jellied meat is small, then the broth can be separated.
If the volume is large, there are many forms with jellied meat, then I prefer to fill the jellied meat with fat, since fat is a preservative, and under it the jelly will stand well and qualitatively in the refrigerator.
When serving, remove the layer of fat with a spoon, and serve it already free of fat.

[Admin]

Admin,
Tatyana, and apart from the distinct taste of fat, I still did not like the sediment in the jellied meat, I had to strain the broth.
The slow cooker can enhance and DISCOVER the taste of products and sometimes it turns out to be a minus dish

the broth had to be filtered.

So, after all, any broth has to be filtered after boiling broths and jellied meat
I always filter, and only then pour the meat.

Even boiling ordinary chicken (in any dish) gives a sediment of crumbs and turbidity - it will stand in a saucepan and you can immediately see it at the bottom
And this is normal - the sediment consists of flakes of cooked meat protein, and grains of spices and herbs. In principle, it is edible, and if not annoying, then it is quite possible to put it in jellied meat and in soup. After all, we eat ordinary chicken soups, and do not groan - and there is so much sediment from vegetables and chicken protein

[Oksana]

Oksana, there was a quote in your post, it touched me - I answered, and nothing more
I'm not going to teach anyone, everyone chooses products and cooking method for themselves

Perhaps my explanation will be useful to someone else - to your health!

Tatyana, I had a sediment, as it was too much, I was already taken aback. filtered through a rag

The amount of sediment, its color and consistency depend on the type and quality of the meat.

I know this from experience, so I select a set of meat so that the broth is transparent and not greasy.

In my opinion, both of you (Irina and Oksana) are already so caught up in an argument that the subject is somehow lost. He gave advice, shared his experience - and it's good, why so desperately and categorically prove your case? Those who want to follow will figure it out themselves, in extreme cases they will ask questions.

[Oksan]

Unfortunately, many little heads are now busy making money, so they began to READ diagonally and step-by-step photos help a lot.

then it is easier for such little heads to hire a cook or go to places where they are fed ready-made food

Theory is lovely, BUT the actual result is a formulated recipe.

theory is the basis, what about our grandmothers, and we ourselves did not die of hunger in the Internet-free time, when all the processes of were told at work, on a bench, then we went to the kitchen and began to cook, and saw what happened, sometimes it doesn’t turn out the way you want it right away - you cook again, you work out your experience, according to your taste preferences

from the beginning there was a word

sometimes it goes to the minus dish

this is the one that needs experience, your own - the products are different, the tastes are different, sometimes the household has a different idea of ​​* tasty or not *

Oksanyou are a perfectionist

Added on Monday, 20 Mar 2017 10:32 am

Those who want to follow will figure it out themselves, in extreme cases they will ask questions.

I already said about it

here is a man loading a slow cooker, I do the same, a set of vegetables and meats is different

Added Monday 20 Mar 2017 10:57 AM

I posted my favorite recipe for bean soup with mushrooms,

Pearl barley with milk.
The proportions and the cooking algorithm were written off from
Pokhlebkin.
This is ALL OTHER Porridge, even 2.5% on store milk.
I can imagine what a charm it will be on a rustic, where a layer of cream is as thick as a palm.

[brendabaker]

brendabaker, Oksana! Can you add this porridge with a recipe?

[Masha Ivanova]

Masha Ivanova,
Elena, already posted in new recipes today

[brendabaker]

brendabaker, Oksana, thank you! I went to read.

[How to cook delicious jellied meat correctly ... basic rules for making good jellied meat]

8 RULES: How to cook delicious jellied meat correctly ... basic rules for making good jellied meat

Read the information at the end of the first post of the topic - added new material Jellied meat, jelly, aspic (from meat, fish)

[Admin]

Admin,
Thank you, Tatyana, my mother did just that with soaking, draining the first broth, only, instead of pork legs, she put chicken paws, without claws, which she began to collect in advance, in the freezer. And chicken necks.
She never put ridges, she said that they would darken the broth.
And she always cooked with the lid ajar, regularly removing the fat.

Virgin, who cooked chicken liver in sour cream in a slow cooker?
I ask for hints ... I myself think that it is necessary to cook on a low setting, but ..... suddenly who knows better?
I want to cook cabbage, onions, carrots, chicken liver ... to roast, then add sour cream with flour.

liver

for example, beef and many, many at once Liver pate * Man's joy *.

I often cook chicken liver in multicooker (Redmond02 or Panasonic10), in small quantities - a liver tray (400 grams in it) - on a vegetable pillow or on buckwheat, on the program * buckwheat * (cereal) = 30-40 minutes, standard for buckwheat, I put the liver on top of vegetables or buckwheat, about 15 minutes after the start of the program, at the end of the program I turn the liver over, otherwise the pieces are baked on top, and boiled from below, salt and pepper over the liver, the liver is juicy

in a slow cooker ... I don't know, vegetables don't cook quickly in it, the liver is fast, I would almost cook the vegetables at first, and then put the liver and pour sour cream and for an hour, no more

[Irsha]

Irsha,
Ira, I want it all at once, I will do it
Most likely a layer of cabbage, a layer of liver, a layer of cabbage, I will try to hide the liver.
I'll think about how to knead cabbage, or take a Peking cabbage.
Carrots and onions can be sautéed.
Thanks for the tip, maybe really put the fried liver in the last hour, with sour cream
It is a pity that there is no ready-made recipe, really nobody cooks

I’ll think about how to knead cabbage, or take Peking cabbage.

Oksana, white cabbage can be blanched or simmered a little and the cooking time will be shortened, and if it is then mixed with browned carrots and onions, it will also be more aromatic. The liver, an hour before it's ready ... I would do this

fried liver in the last hour

fried liver - consider it ready already,
stewed cabbage, sautéed onions and carrots ..why then a slow cooker, when the same can be done in the bowl of any multicooker without using other utensils - frying pans

do you like to bother, to re-cook the liver - only spoil

I want everything at once, I will do it

heh ... right away ... and you are going to fry and brown yourself

[Smile]

Smile,
Ekaterina, I would like to make him put it down and leave. I saw a nice and simple recipe, but it is with lamb, for the whole night, of course.

🔗./2012/01/blog-post_31.html
Thinking about how to prepare and chop food for lunchtime on the weekend so I don't have to stand by the stove.
Is it possible that the cabbage needs to be put closer to the walls, and the liver in the center, or in a separate bowl?

Added Wednesday 29 Mar 2017 07:04

Irsha,
Ira, I TASTE from a clay pot
Plus, it is important for me that there is a 4 hour break between preparing food and the final result in order to switch from cooking to pleasant things.
And I need a large portion

Added Wednesday 29 Mar 2017 07:15 AM

It is necessary to see how the liver is prepared for FOI-GRA on the website * Slow cooker-magic clay pot *
And adjust with your cabbage

.

[Oksana]

Oksana,

on site * Slow Cooker-Magic Clay Pot *

what is this site?

Irsha, Irin, do you think that the liver will be slow cooked in an hour?

[Elena]

Elena, of course, will cook liver, especially chicken, you don't need much, I often cook it in the princess Chicken liver on an onion pillow at Princess

[Ksarochka]

Ksarochka,
Elena, I type in a search engine:
Slow cooker - magic clay electro pot,
I go to the website of Stella Stern, there are only 30 pages about the slow cooker, but everything is on the case, the girls show what and how you can cook in it

[Oksana]

Oksana, Thank you. I know this site. I thought that there was some kind of specialized one for slows.

Added Wednesday, 29 Mar 2017 08:33

Irina, Thank you. I want to try it slowly with sour cream. Oksana infected me)))