Slow cookers: model selection, features, reviews

As a result, my apples were boiled, the pale broiler became rubber on the top and wadded on the bottom. But the most unpleasant thing is that the bone, heavy smell of the ridge of a store broiler soaked all the meat entirely, as if I had added a little dung to the sauce. Everything is thrown out, is unrealistic.

Oksan, so figuratively described, I already shuddered

[selenа]

selenа,
Hope, but now I have a science-chicken only from a farmer, or homemade.

[Oksana]

Oksanawhat horror happened with the chicken
and if the family is waiting for dinner, and here is. Therefore, I am wary of experimenting with lunch-dinner.
some pastries or pickles-jam, if something is near the trash can.

[Mirabel]

Mirabel,
Vika, I already read somewhere in the subject that the store broiler turns out to be unimportant, I hoped that apples would save the day and absorb all the smell into themselves, they did not save it.
It was necessary to remove the skin and bones, cut into pieces and cook in a sauce like salsa, or chakhokhbili
Simple recipes work well only with very high quality, natural products

I started to cook the whole chicken on an apple pad. And it suffered a complete fiasco. At the bottom of the bowl I put 2 large apples in pieces, and on top of the broiler on the back. salt and pepper inside and out
HI 4 hours.

I always cook "Clear Dawns" store-bought chickens in a slow cooker, recently on a pad of dry apples, moistening them with water, at 1.30 per high and 2.30 per low. It turns out great

[GuGu]

GuGuSo I also need to look at YASNYE ZORI, and where do you get them?

[Oksana]

Oksana, in the METRO AND YES there is always, in Pyaterochka there are (today I saw it), I usually bake 1.6-1.8 kg., pre-soak 1 tbsp in salted water for 1 hour. l. liters of salt for 2 water, pickle overnight in spices in the hall and cook, as I wrote. Try it, these chickens have never let me down.

[GuGu]

Here's another cute idea for cooking beef.
BEEF STEW

COMPOSITION OF PRODUCTS
a piece of beef from the back. weighing 1.75kg, trim off all excess fat and films,
salt and ground pepper,
2 tbsp. l. olive oil,
1 onion, in rings
1 celery stalk, thin slices,
125 ml apple juice, better than unfiltered
3 bay leaves,
HOW TO COOK
Season the beef with salt and pepper evenly and fry on all sides until golden brown over high heat in olive oil.
Transfer to a plate, and in the pan, removing all excess fat from it, put onion and celery and fry for about 6 minutes until browning, Pour in the juice and stirring, dissolve all brown dots from the bottom of the pan.
Pour the contents of the pan into a slow-cooker bowl, put 3 bay leaves and on top of all this, a piece of meat.
Cover and simmer on LOW for 8 hours until soft.
Put the finished meat on a cutting board and let it rest for 5 minutes.
Remove the fat from the liquid remaining in the bowl with a large spoon.
We cut the meat into pieces and divide each into fibers using two forks. Lay out on plates and pour liquid from the bowl




GuGu,
and in I AM FAVORITE I bought some little-known one, marked for baby food ... so I didn't soak and pickle ...

bone-like, heavy odor of store broiler ridge

what the hammers are made of today is a complete mystery, yes ...

your taksusha with chicken

[GuGu]

GuGu,
Natalia, thanks, I wrote down the algorithm, of course I will try again. Maybe it's better to lay her chest down?

[Oksana]

Oksana, I always put on the back. In 30 min.until the end, I put the foil under the lid and after turning it off I do not open the lid for another hour, then I drain the liquid and leave it in the pan until it cools.

[GuGu]

GuGu,
Natalya, what time and schedule?



For the idea with foil THANKS

[brendabaker]

brendabaker, I wrote; 1.30 for high and 2.30 for low.

[GuGu]

GuGu,
Natalia. in Kenwood 706 I immediately set the desired mode (it picks up the temperature for LOW in 2 hours, and for HI in 3 hours, and in Russell Hobbs I warmed up on HI, there it is written in the instructions).
So my mistake got out, instead of 4 hours on LOU, but kept for 4 hours on HI, so the apples were baked, and the chicken became rubber-wadded .. It's still good that there is a forum and you can figure out what was done wrong. THANK YOU



Here's what I wrote down with all the subtleties:
1 chicken * Clear dawns * 1.6kg-1.8kg weight,
2-3 handfuls of dried apples
favorite family poultry marinade

My chicken and immerse it for at least 1 hour in a solution of 2 liters of water and 1 tbsp. l. salt.
Then I take it out, wipe it with a paper towel, grease it with my favorite marinade for poultry and put it in the refrigerator overnight.
I moisten dried apples with water.
In the morning I put 2-3 handfuls of dried apples in a slow cooker bowl and spread them on top of the chicken.
Cover and cook for 3.5-4 hours LOW,
30 minutes before it's ready, I line the lid from the inside with foil, wrapped the edges of the foil over the lid, then I turn off the slow cooker from the network and let it stand for an hour.
Then I drain the liquid and leave the chicken to cool completely in the bowl.

[Oksana]

Oksana, everything is so, but for accuracy - put apples in a bowl already moistened with water. Then write your impressions.

[GuGu]

GuGu, Natalia, corrected about apples. I haven’t made a whole chicken for a long time, so I messed it up, didn’t soak it, didn’t pickle it, so a broiler showed me what it means to be inattentive to its characteristics

[Oksana]

Oksana, and yet, you do not cover the lid with foil, but put the foil under the lid and turn the ends onto it, as it were, that is, you fix the foil to the lid from below.

[GuGu]

GuGu,
Yeah, I fixed it, otherwise yes, you can understand it in different ways

I will not make up my mind to cook a whole chicken soon, so I cooked a turkey thigh, the result pleased me, I am writing a report.

ttps: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/89040/P_20170706_074055.jpg
I bought 2 thighs, without skin, but with bone, total weight 1.2 kg. She took off all the visible fat, cut out the bones and set the broth to cook in a liter saucepan
... The pulp remained 800 g. I cut it into pieces of about 5 cm, salt, pepper and put in the refrigerator while the broth is boiled and other ingredients are prepared.
Flattened 2 cloves of garlic with a knife,
2 small bay leaves,
dry thyme to taste
3/4 cup dry red wine
1-1.5 cups of broth
1.5 large carrots, peeled, cut lengthwise, then into slices across,
160 g onion, finely chopped
250 g of champignons. wash and cut into 4 pieces,
flour and vegetable oil for frying.
I warmed up the oil in a frying pan with a diameter of 26 cm, rolled the meat in flour and fried it until golden brown in oil on all sides, but without fanaticism.
I put the meat into a slow-cooker bowl and held the onion in the oil. only to bring down the pungent smell, she poured in wine and, stirring, evaporated the alcohol for 5-7 minutes. Then I added the broth and poured the entire contents of the pan into the bowl with the meat.
I put the carrots and mushrooms there, stirred, added more broth, so that the contents of the bowl were almost covered.
I cooked on LOW for 4 hours until the meat, carrots and mushrooms are tender.
30 minutes before the end, add salt, put the garlic, bay leaf and dry thyme.
She took off the fat from the finished STEW with a spoon,
2 liters of very rich, fragrant and satisfying food.
Basic recipe from my book CLASSIC BEEF STEW.
1.5 kg beef, rear, skim off and cut into 5 cm pieces.
salt and ground pepper,
1/4 cup flour
2 tbsp. l. vegetable oil,
4 cloves of garlic, flatten
1.5 glasses of dry red wine like PINO NUAR,
1 glass of broth
3 shoots of fresh thyme,
3 bay leaves,
3 large carrots, peeled, cut in half lengthwise, then into pieces,
250 g of mushrooms, or cremini, peel and cut into 4 pieces,
315 g frozen pearl onions
Season the meat with salt, pepper, roll in flour and fry in oil on all sides until golden brown. Transfer to a slow cooker bowl.
Remove all excess fat from the pan, return it to the fire, add the garlic and fry for 1 minute. Pour in wine and cook, stirring occasionally, until the bottom of the pan is clean. Add broth, thyme and bay leaf and pour the contents of the pan over the meat in the bowl.
Add carrots, stir and cook 6 hours on LOW /
Add mushrooms and onions and cook for 1 hour until tender. Remove and discard the thyme and bay leaf. Remove fat with a large spoon

These are the proportions for a 6 liter slowcooker, for 3.5 liters the author advises to cook half a portion.

I won't dare to cook a whole chicken soon,

Well, in vain, I baked yesterday, chick 1.7 kg., 1.30 for High and 2.30 for Low, unusually tasty

[GuGu]

GuGu,
Natalya, I have this in my plans, but we do not have Clear Dawns in the Five, dad does not bring from the dacha either, so I cook only from the familiar and a hundred times proven turkey meat from Indolin. And I enjoy with a warm French baguette: hearty, festive, rich taste and aroma, and even tastier when cold than hot.

I am doing it very simply:
I put a full bowl of meat, salted, pepper, and until cooked on high - usually for 7-10 hours, depending on the type of meat. It turns out meat in melted juice and fat. Or half with vegetables, then you get meat in sauce.

Slow cooker meat is well stored, it turns out a lot at a time, for a long time. I keep it under the freeze (refrigerator with an internal freezer), it lies well. And if the family is not a couple of people, then it is very beneficial to slow-cook not a kilogram of meat.

I pour the melted fat and juice into a separate bowl and use it for sauces, gravies, for cooking buckwheat porridge, for cooking a light vegetable soup - vegetables are boiled in water with the addition of this meat sauce.

[Irsha]

Irsha,
Some are lucky ... my dad brings pork from a neighbor to me a couple of times a year, this pork definitely doesn't need anything except salt and a little pepper. And the lard is such that you can even eat copper for its bread.

Photo in the gallery, but you can't insert, help, who can insert, plz

Oksana, inserting is not at all difficult: you press "answer", then, in the upper right corner, in red, it is marked "insert author's photo", select "YOUR GALLERY" marked in blue, the gallery opens, select a photo, two links appear above it, copy the desired one and insert it at the bottom of the text

I am doing it very simply:

It's just that we can do everything, but simplicity sometimes gets boring, you want a new taste, for your own pleasure you can tinker,
and you will also get pleasure from fussing

[Smile]

Smile,
Ekaterina, I don't have a mouse, and for some reason they didn't insert photos from my phone after updating the site.
Now I can't even lay out the recipe



selenа,
It turned out VERY tasty and unusually satisfying, I froze half of it right away, and half will be enough for me to have lunch for 3 days.
Next time I'll put 500 g of champignons, they turned out well
and what a rich color and taste of the sauce
and the carrots retained their color and became so delicious
Wine took Montepulciano d * Ambruzzo,

but simplicity sometimes gets boring, I want a new taste

simplicity only in the bookmark = put everything and set the mode

and the taste also depends on the meat - from what place of the carcass. and on the size of the piece (s), and on the degree of fat content of the meat, and on the type of meat - whose it is. and from spices, from marinade. from the time of pickling, from vegetables and their quantity - if necessary with sauce

so I wouldn't say. that we eat meat of the same taste, at least a little each time, but a different taste. especially. that I never adhere to the exact recipe, which is at the moment - that is what I season

but yes - I do not subject the meat to any heat treatments before the slow cooker

for fry i have ah and a princess

PINO NUAR

what is this wine? noir, I understand what it is. but Pinot ... I didn't understand something ..
now about the turkey .. Oksan .. I have a piece from a thigh without a bone ..is it possible?
I liked the beef too ... but it's soooo hard to choose the right meat .. the back part is the thigh or what?

Pinot noir (fr. Pinot noir, black cone) is a technical red grape used for the production of reds, rosés, some white wines and champagne. It is believed that the best wine can be obtained from it. Pinot noir is cultivated in many vineyards and wine regions of the world for the production of sparkling and still wines.

[Mirabel]

Mirabel,
Vetch, PINO NUAR, or SPETBURGUNDER is a grape variety from which the wine of the same name is made. You can replace it with Zinfandel, but here it is rare and expensive.
I took the Italian Montepulciano and am happy.
I took the turkey 2 small thighs, took out the bones and put them on the broth and threw the mushroom legs there.
About beef, maybe you will understand the English text
3 lb beef bottom round, trimmed of most fat and cut into 2-inch chunks Or ask the butcher * for stew * to make STEW

Vika, a boneless turkey thigh is certainly even better, I just don't have another in my store, only with bones

[Oksana]

Oksana, Posture! Thank you so much!!!
so I'm talking about beef again ... there is a Turkish or Arab butcher shop nearby. It will be clearer for the sellers not in English, ahh .. in short .. meat for tagine if I ask?
with wine .. in my opinion you can have any red wine ...

[Mirabel]

VIKA, I found you



Mirabel,
Vika, look at the diagram, your part is called round



Show the sellers a picture, they will understand

[Oksana]

OksanaThank you very much, Oksanochka!

My daughter came to me yesterday, the recipe with the turkey went with a bang, she said that it was very tasty, and you could put more mushrooms. Another time I'll put 500 g, it hurts they come out delicious in sauce



Here is a classic recipe from Irma Rombauer's book * JOY OF COOKING *
HEARTY MEAT RAGU
Products composition:
1 kg boneless beef flesh for braising such as rump, shoulder, or meat from the ribs (bottom round, chuck, short rib), cut into 2.5 cm pieces
2 tbsp. l. olive oil,
1 large onion, finely chopped
1 medium carrot, chopped
1 medium stalk of stalked celery with leaves, minced
4 cloves of garlic, minced
1 glass of dry red wine
1 can 28 oz (800 ml) chopped tomatoes with juice,
1 can (800 ml) tomato puree (boiled tomatoes),
1.5 tsp. dried basil
1.5 tsp. dried oregano,
1/2 tsp red pepper. flakes,

HOW TO COOK
Heat oil in a large skillet over medium-high heat and sauté chunks of meat on all sides, being careful not to stick to the bottom.
Transfer the meat to a 4 or 5 liter slowcooker, leave 2 tablespoons in the pan. l. oil, remove the rest.
Place onions, carrots, celery and garlic in a skillet and cook until vegetables soften, about 5 minutes, stirring vegetables.
Add wine to dissolve any brown spots on the bottom of the pan.
Pour into the slowcooker bowl, add the contents of both cans of tomatoes. dry herbs and pepper flakes.
Mix. Cover and cook LOW for 6-7 hours without opening the lid until the meat is very tender.
Then salt and pepper it.
Serve with feather-type pasta



Also a classic
CHIKEN AND SWEET POTATO FRICASSEE
Products composition
1.3 kg chicken parts
1/2 tsp salt
1/4 tsp pepper
1 tbsp. l vegetable oil
6 oz (170 g) smoked ham, cut into 1 cm cubes
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
2 cups chicken stock
3 glasses of water
2 medium sweet potatoes, peeled and diced
1/3 cup heavy cream
1/4 cup chopped parsley
salt and pepper

HOW TO COOK
Salt and pepper the chicken pieces
Heat the oil in a skillet, place the chicken pieces skin side down and brown, about 3 minutes. Place on a plate.
Leave 1 tbsp in the pan. l. butter, put ham, onions, carrots and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Pour in 2 cups of chicken broth, bring to a boil and let all brown specks from the bottom of the pan dissolve.Pour 4-5 liter slowcooker into a bowl, add potatoes and water. Place the chicken pieces on top so that the liquid does not cover them.
Cook on LOW without opening the lids for 4 hours. Put the cream and parsley 15 minutes before the end. Season to taste with salt and pepper

Recipe from the same book JOY OF COOKING




Pork 3.5-3.8 kg in one piece, also JOY OF COOKING
PORK SHOULDER WITH MUSTARD AND ROSEMARY SAUCE

3.7 kg (7.5 lb) pork shoulder piece with bone
1 tsp salt,
1/2 tsp black pepper.
1 tbsp. l. vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
2 cloves of garlic, minced
1.5 cups chicken stock
1 glass of dry white wine
1.5 tsp. dried rosemary

50-60 g butter
1/4 cup flour
2-3 st. l. dijon mustard
salt and black pepper

HOW TO COOK
Remove all excess fat from pork, salt. Spice up
Fry well on all sides in a large skillet over medium-high heat in 1 tbsp. l. vegetable oil, in about 10 minutes.
Transfer the meat to a 7 liter oval slowcooker.
Remove all fat from the pan except 1 tbsp. l and fry the onions, carrots and garlic in it over medium heat until softened, about 5 minutes.
Add broth, wine and rosemary, bring to a boil and stir to dissolve any brown spots on the bottom of the pan.
Place the contents of the pan on top of the meat, cover and cook on LOW for 5-6 hours without opening the lid until the meat is very tender. Transfer the meat to a deep dish and cover with foil to keep warm.
Drain the simmering liquid into a bowl, let stand for 5 minutes and remove the fat from the entire surface.

Melt the butter in a saucepan over medium heat, add the flour and cook for about 2 minutes until the butter bubbles, but does not brown. Pour in the stewing liquid, stir, boil, reduce heat to medium and simmer for 10 minutes. Stir in mustard and season with salt and black pepper
Chop the meat that will literally fall off the bones and discard the skin. Pour half the sauce over the meat and pour the remaining sauce into a bowl or gravy boat. Serve with buttered pasta



CURRIED CHICKEN SALAD from THE NEW SLOWCOOKER
Products composition
1.5 kg chicken thighs with bones but no skin
salt and pepper
2 tbsp. l. olive oil
1/2 onion, chopped
2 tbsp. l. curry powder
80 ml dry white wine
2 tsp white vinegar
80 ml chicken stock

6 tbsp. l. mayonnaise,
1 tbsp. l. sour cream
Peel and seed 2 sour green apples and cut into small cubes
1 head of lettuce, cut into pieces * for one bite *
125 g pecans, chopped and toasted
2 onions with green onions, thinly sliced
2 celery stalks. finely chopped
HOW TO COOK
Dry the chicken thighs, season with salt and pepper and fry in oil until golden brown, about 8 minutes.
Put on a plate, and in a frying pan where they were fried, put onions and fry them for 5 minutes until browning. Add curry to make a paste and cook for another 1 minute. Pour in wine and vinegar and dissolve any brown spots on the bottom of the pan. Add broth, 1/2 tsp. salt and a pinch of pepper. Transfer the contents of the skillet to a slow-cooker bowl and place the chicken on top. Cook LOW for 5 hours until chicken is tender. Place the chicken on a plate, drain the liquid, remove and discard the bones.
Cut the meat or divide it into fibers. Mix mayonnaise with sour cream.
Combine chicken, apple, green onions and celery. Season with mayonnaise and sour cream.
Put green salad on a serving plate, top with chicken salad and sprinkle with nuts




BEEF AND PUMPKIN STEW - beef with pumpkin
Products composition
1.5 kg of bottom round beef. remove all visible fat and cut into 3 cm pieces
salt and ground pepper
2 tbsp. l. olive oil
1 onion, finely chopped
2 fresh thyme shoots
3 bay leaves
4 cloves of garlic, minced
1 cinnamon stick
80 ml dry red wine
2st. l. + 1 tsp red wine vinegar
2 large carrots, peeled and cut into pieces
1 can (470 g) chopped tomatoes, drained
1/3 cup broth
500 g pumpkin, skinned, seeds removed and cut into 2 cm pieces
2 green onions with herbs, thin slices
1 tbsp. l, fresh mint, grind
HOW TO COOK
Salt, pepper and fry the meat until browned on all sides in 1 tbsp. l. olive oil
Transfer the meat to a plate.
Remove excess fat from the pan and sauté onions, thyme and bay leaves for about 6 minutes. Add garlic and cinnamon and fry for another 1 minute
Pour in wine and 2 tbsp. l. vinegar and dissolve any brown spots on the bottom of the pan
... Transfer the contents of the skillet to the slowcooker bowl, add the carrots, broth and tomatoes without liquid. Add meat there, stir, cover and cook on LOW for 5 hours. Place the pumpkin on top of the meat and cook for another 3 hours until the meat and pumpkin are completely tender. Throw away the thyme, cinnamon, and bay leaf. Let stand for 5 minutes and remove any fat from the entire surface.
In a small bowl, mix together 1 tsp. vinegar + 1 tbsp. l. olive oil + 1/4 tsp. salt + a pinch of pepper + green onions and mint
Arrange the stew on plates, top with mint sauce.
These are the proportions for a large 6 liter slowcooker, for 3.5 liters, the author advises to cook half a portion.
according to the book THR NRW SLOW COOKER

Vegetarian chili SLOW-COOKER VEGETARIAN CHILI by JOY OF COOKING
Products composition
1lb (450g) dry pinto beans
2 tbsp. l. olive oil
1 large onion, chopped
1 green bell pepper, seed and chop
1 red bell pepper. take out the seeds and grind
2 medium carrots, chopped
2 medium celery stalks, chop
2 hot JALAPENO peppers, seed and chop
2 cloves of garlic, chopped
1 tbsp. l. chili powder
2 glasses of water
1 can. 6oz (160g) tomato paste
4 glasses of water
2 tsp salt
10 oz (2 cups) fresh or frozen corn kernels
HOW TO COOK
Wash beans and soak overnight in plenty of water
Then drain the water and put the beans in the bowl of a 4-5 liter slowcooker
Heat oil in a large skillet over medium heat, add prepared onions, carrots, celery, bell peppers, hot peppers and garlic.
Cook for about 10 minutes, stirring often to soften the vegetables. Stir in chili powder, add 2 cups of water and tomato paste, and let it boil. mix well. Transfer to slowcooker bowl. Add 4 more cups of water and 2 tsp. salt.
Cover and cook without opening the lids until the beans are soft
6 hours on LOW
Add corn kernels 30 minutes before the end of the process.
For serving, pour into a large bowl, or remove the bowl from the base and let stand for 10 minutes




About preparing legumes for cooking
In addition to lentils and split peas, all legumes are soaked before cooking.
It can be done
1. Wash the legumes, put in a large bowl, add 3-4 times more water than the legumes and leave overnight.
2. Wash the legumes, put in a saucepan, add water, bring to a boil and let it simmer for 2 minutes.
Then remove the pan from heat, close tightly and let stand for 1 hour.
In both cases, the water where the legumes were must be discarded.
Also from JOY OF COOKING



MEDITERRANEAN SHORT RIBS WITH OLIVES, also from JOY OF COOKING
5 lb (2.5 kg) beef short ribs
1 tsp salt
1/2 tsp black pepper
1 tbsp. l. olive oil
1 large onion, chopped
1 medium carrot, chopped
1 medium celery stalk, minced
4 cloves of garlic, minced
2 glasses of water, or dry red wine
2 cups beef broth
1 tsp dry rosemary,
1 tsp dry basil
7 tbsp. l. (98 grams) butter
1/3 cup + 2 tbsp. l. flour
1/2 cup olives (drain the liquid, remove the bones and cut into pieces)
salt, black pepper, parsley
HOW TO COOK
Salt the ribs. pepper and fry on all sides until brown crust, about 8 minutes, in 1 tbsp. l. olive oil, over medium-high heat
Transfer to 5-7 liter slowcooker
leave 2 tbsp in the pan.l. fat, put onions, carrots, celery and garlic there and fry, stirring occasionally, until the vegetables soften. about 5 minutes.
Pour in 2 cups of wine or water, let it boil and, stirring, dissolve all brown spots on the bottom of the pan.
Pour into a bowl, add broth. rosemary and basil.
Cover and cook 6 hours on LOW. without opening the lid until the meat is very tender.
Then remove the ribs into a deep dish and cover with foil to keep them warm.
Pour the remaining liquid in the bowl into a large bowl, let stand for 5 minutes, and remove any grease from all over.
In a medium saucepan, heat the butter, stir in the flour and let it bubble for a minute. The mass should not turn brown.
Stir in the simmering liquid, bring to a boil over high heat, reduce heat to medium and simmer over a low boil for about 10 minutes
5 minutes before cooking, stir in 1/2 cup prepared olives, season with salt and pepper.
Pour the sauce over the meat and sprinkle with parsley

just spiced chicken

[katko]

katko,
Class, is the rosy chicken turned out?
Murphy Richard rules, however.
Katerina, and you can ask the recipe what preliminary preparation, well, and in more detail (otherwise I hid the chest of a pale broiler from home in a salad, under mayonnaise)

[Oksana]

Oksana, yes, I have any meat on top blush
this is a non-store spill chicken, this is from a farm
and the technology is the same: salt, sprinkle with herbs whatever you like, most often for the night or for a day in the refrigerator, sometimes without it
then slow, for High for 3 hours, then for Medium for another 5-6
my opinion: slow is the most lazy device, the less troubles, the tastier, the main products are of initially good quality (I have everything from meat)

[katko]

katko,
Katerina, I agree, at one time we had farm types of Soviet blue birds, the difference can already be understood by the delicious smell.

(But my turkey, in wine sauce and with mushrooms, had an unprecedented success.)

just spiced chicken

the bird is well browned

farm birds and meats emit less water than store ones, they do not pump them with all sorts of different things, they blush well on HAY, meat also gives a crust, especially if the released liquid is poured out and prepared already * dry *, then the fat will be melted

[Irsha]

Irsha,
Ira, it's a great idea about draining the liquid.
Girls, THANK YOU FORUM, there are so many nuances and subtleties, to figure them out, it will take years. And so, I write it down for myself and then implement it.

cut the pork off the meat, and slowed the pigs, yummy, everything went away from the bones

[katko]

[img] ht
I did the same when my dad brought the pork. First, I soaked it in a solution of 20 g of salt per 1 kg of meat and cover everything with water.
Then she stuffed it with carrots, garlic and black peppercorns. And where there was bacon, smeared with mustard
Delicious



And I will continue to write recipes from THE NEW SLOWCOOKER book
FRENCH ONION SOUP
Products composition:
3 tbsp. L (52 g) unsalted butter
4 large onions, chopped thinly
3/4 tsp Sahara
salt and ground black pepper
120 ml dry white wine (or 60 ml wine and 60 ml semi-dry sherry)
5 cups (1.25 L) beef stock
2 fresh thyme shoots
12 baguette slices
60 g grated cheese (Parmesan, or Gruyere,)
3 tbsp. l. finely chopped chives
HOW TO COOK
Heat oil over medium heat in a large skillet, add onion, stir, cover and cook for about 15 minutes. Let the onion soften but not darken yet.
Add sugar. 1/2 tsp salt and a pinch of pepper and cook WITHOUT THE LID, stirring often until the onions are golden brown, about another 20 minutes.
Transfer the onion to a slow cooking bowl. Pour in wine and stir to dissolve any brown specks on the bottom of the pan. Transfer the contents of the skillet to the slowcooker bowl, add the thyme and broth.
Cover and cook LOW for 4-4.5 hours
The onion should become very soft.
Just before the end of cooking, preheat the oven. Spread the baguette slices on a baking sheet, sprinkle with an even layer of cheese and bake until golden brown, about 30 seconds.
Remove the thyme from the soup, put it on warmed bowls, put the croutons with cheese on top of the soup and sprinkle with green onions



katko,
It turned out great, Katerina, but how did you make PINK boiled pork, according to Stella's recipe, can you say?



SUMMER RATATUI
1 eggplant, weighing 500 g,
salt and ground pepper
3 zucchini squash
2 red bell peppers
3 tbsp. l. tomato paste
3 tbsp. l. olive oil
4 cloves of garlic, finely chopped
1 tsp dry oregano
1 large onion, thin half rings
4 cream tomatoes, cut lengthwise into 4 pieces and remove seeds
10 g finely chopped parsley
3 tbsp. l. chopped fresh basil herbs
1/2 cup (75 g) capers (optional)
HOW TO COOK
Cut the eggplant into 2.5 cm pieces. Put in a drushlag, sprinkle with 1 tsp. salt and leave for 30 minutes.
Then pat dry with a paper towel.
Peel the zucchini, cut in half lengthwise, and then crosswise into 0.9 cm slices.
Pepper, remove seeds and partitions and cut into pieces
In a small bowl, combine tomato paste, olive oil, garlic, oregano, 1 tsp. salt and a pinch of pepper.
Spread a quarter of vegetables in layers on the bottom of the slowcooker bowl
eggplant
onion
bell pepper
squash
tomato
Lubricate with 1/4 of the tomato and butter sauce on top
Let's repeat this 3 more times.
Cover and cook on LOW for 5 hours, stirring 2-3 times in the process, if possible
Place on a serving platter and serve hot, warm, or at room temperature, stirring ratatouille with parsley, sprinkle with basil and capers on top, and drizzle a little olive oil.

I made this recipe, liked it, delicious.

How did you make PINK boiled pork, according to Stella's recipe, can you tell?

I didn't understand a little here - what are you talking about?
I stuff any meat (on the bone, without, in a large piece, a couple of smaller ones, in any other way) I stuff it into a slow one and go to sleep)

[katko]

katko,
Oh, sorry then, on the forum Stella had the same avatar with a cat, I thought that the author was the same, sorry again




CHIKEN WITH LEMON & GREEN OLIVES from The new slowcooker
Products composition
1.5 kg chicken drumsticks, remove all excess fat
salt and ground pepper
4 tbsp. l (60 ml) olive oil
1/2 onion, finely chopped
2 celery stalks. finely chopped
2 fresh thyme shoots
3 bay leaves
5 cloves of garlic, finely chopped
1/3 cup dry white wine
1/4 cup chicken stock
1 tsp white vinegar
3 small lemons
1 + 1/4 cup (235 g) green olives, pitted, chopped olives
1/3 cup (60g) blanched almonds, chopped
2 tbsp. l. pepper greens, finely chopped
HOW TO COOK
Dry the drumsticks, season with salt, pepper and fry for 2 seconds. l. olive oil over medium heat in a large skillet. until golden brown, in about 8 minutes.
Transfer to a plate
Remove all excess fat from the pan, add onion, celery, thyme and bay leaf and cook until browning begins, about 5 minutes. Add garlic and fry for 1 minute.
Pour in wine, broth and vinegar, steal, stirring to dissolve all brown specks from the bottom of the pan, then pour it all into the bowl of a slow cooker, spread the drumsticks on top. Cover and cook
3 hours on LOW
until the meat is very soft.
Place drumsticks on a serving platter and cover to keep warm.
Transfer the quenching liquid to a small saucepan, let it stand for a few minutes, remove the fat from the top with a large spoon and, putting it on a small fire, keep warm.
Cut one lemon across as thinly as possible, remove the seeds and finely chop each slice.
Place in a bowl, add almonds, olives and parsley, 2 tbsp. l. olive oil, 1/4 tsp. salt and a pinch of pepper, stir
Cut the remaining lemons lengthwise into slices.
Pour a little of the braising liquid on a serving platter and place the lemon-almond-olive mixture on top. Garnish with lemon wedges and serve



I have a * name day of the heart * today. Firstly, I managed to make a simple vegetable stew for my taste, and secondly, I realized the beauty of switching modes.
In the evening I put the stew on Hai three hours later, when everything was boiling, I realized that I had no strength to wait another hour or two, transferred it to Low, stirred it and fell asleep. Early in the morning I received such tender and tasty vegetables, the potatoes in my mouth were melting for the first time in my life and, most importantly, the smell and taste that was always present in the stew of potatoes, carrots, zucchini and tomatoes, stewed in its own juice, was completely absent. ... To do this, I poured 1 cup of chicken broth into the bowl, and slightly browned the potatoes in a mixture of vegetable and butter, just to discourage the raw spirit
PS after switching the mode from high to low, my Kenwood continues to boil briskly for another hour or an hour and a half, at least his temperature drops very slowly (but it also accelerates to a boil slowly, in three hours)

As for dolma, I have a recipe from the book JOY OF COOKING, but for an ordinary pot. About the regime and time to say
while I am at a loss.
STUFFED GRAPE LEAVES (DOLMAS)
30 pieces

2 cans of 8 oz (240g) grape leaves in brine

Drain the brine, unfold and separate the leaves, put in a large bowl, pour boiling water over and leave for 1 hour, changing the water 2 times (you can refill it with cold water) so that excess salt comes out. Drain the water, drain the leaves a little.
Prepare minced meat by mixing well
1 cup finely ground lamb
2 cups finely chopped onions
1/4 cup finely chopped parsley
1/4 cup finely chopped dill herbs
1/2 cup UNCOOLED rice

At the bottom of a thick-walled cast-iron pan, put a layer of grape leaves from those that are not suitable for stuffing, because either small or full of holes
From the remaining leaves, you need to set aside a few more to cover the dolma on top
Place the sheet seamy side up on a plate. at the edge where the stalk was, put 1 full tablespoon of minced meat, raise this edge over the minced meat and wrap the minced meat, then tuck the side parts of the sheet and twist to the end of the sheet to make the type of small cigars, tucking the edges to give the dolma a neat shape.
Place with the seam down in the pan, on a layer of leaves, first one row. then another row on top.
Sprinkle on top
3 tbsp. l. olive oil and add
2 cups chicken or beef broth
Close the top with the leaves left for this purpose. press down with a heat-resistant plate.
Cover the pan with a lid and cook over low heat for 30-40 minutes until the rice is cooked.

That is, I assume that you need to cook at LOW, 3-4 hours?

[Oksana]

Oksana, class !! you are smart !!! how many recipes have laid out .. to cook for us now, do not rebuild !!!
Dolma clings and will not cook it in any way.

[Mirabel]

Mirabel,
Vika, so I also set my sights on dolma for a long time, some housewives add tomatoes to the minced meat for juiciness and leave it overnight so that the rice is saturated with meat juices.
Vika, since a friend of mine brought this book about a slow cooker from Miami, my process has started and. began to get delicious food from supermarket products.
Hope it helps someone else




BRAISED DUCK LEGS - braised duck legs, also from The New Slowcooker
COMPOSITION OF PRODUCTS
6 duck legs. with a total weight of 1.5-2 kg, cut off excess fat and skin
salt and ground pepper
1 large onion, finely chopped
2 carrots, peeled and chopped finely
2 celery stalks, finely chopped
125 ml apple juice, better than unfiltered
2 tsp cider vinegar,
180 ml chicken stock
3 bay leaves,
1 tsp juniper berries (optional)
1 head of frisee lettuce, pieces * for one bite *
apple and celery salad for serving.
HOW TO COOK
Preheat the oven.Salt and pepper the legs, spread on a baking sheet and brown until golden brown on both sides, turning once (this will take about 15 minutes)
Place the legs, skin side up, into the bowl of a slow cooker. The fat remaining on the baking sheet (erome 1 sc. L.) Can be removed until otherwise.
and in 1 st. l. fat, in a skillet, you need to fry onions, carrots and celery, over medium-high heat, until browning begins, about 7 minutes. Pour apple juice and vinegar into the vegetables and let the brown specks on the bottom of the pan dissolve, add broth, bay leaf, juniper (if using) 1/4 tsp. salt and a pinch of pepper. Transfer the contents of the skillet to the slow-cooker bowl. Cover and cook
on LOW 6 hours until the duck legs are very soft
Remove the duck legs to a platter, remove the skin, remove the meat from the bones, and discard the bones.
Divide the meat into pieces using two forks and lightly drizzle with the stewing liquid.
On each plate, place a salad pad, top with an apple and celery salad, top with duck pieces and lightly sprinkle with green onions. Serve immediately.
CELERY AND APPLE SALAD
Cut 8 green onions into thin slices, set aside 2 tbsp. l. to sprinkle on top of the meat.
Place the rest of the onion in a large bowl. Add 2 tbsp. l. cider vinegar, 2 teaspoons of finished horseradish (or to taste), 3 tbsp each. l. extra virgin olive oil and mayonnaise and mix well.
Add 3 Granny Smith or other green sour apples (peeled and skmey and diced) and 1 small (250g) celery root, peeled and coarsely grated. Mix well.



And this is the very first recipe that I cooked from the book The New Slowcooker and ... I felt the difference, as they say
STEWED POTATOES WITH ESCARIOL SALAD. (I cooked with both lettuce and iceberg)

COMPOSITION OF PRODUCTS
1 tbsp. l. (14 grams) unsalted butter
1 tbsp. l. olive oil
500 g small finger or red potatoes, cut in half lengthwise
(1 cooked with small wax-grade young potatoes, right in the skin)
1 large onion, in thin half rings
2 fresh thyme shoots
160 ml chicken stock (2/3 cup)
2 tsp sherry vinegar
salt and ground pepper
1 head of escariole or endive lettuce, cut in half lengthways and then into slices across
1 orange
80 ml orange dressing
HOW TO COOK
Melt both types of oil in a large skillet over medium-high heat, place the potatoes cut side down and fry, without turning, until browning begins, 5-7 minutes. Use a slotted spoon to transfer the potatoes to the slow cooker bowl.
put onion and thyme in a frying pan and fry until golden brown, about 5 minutes. Pour in broth and vinegar and. while stirring, dissolve any brown spots from the bottom of the pan. Add 1/2 tsp. salt and a pinch of pepper and pour the contents of the pan into the bowl of a slow cooker.
Cover and cook on HIGH 1 hour (my potatoes took 2-2.5 hours to cook)
Add the salad, stir, cover and cook for another 30-40 minutes (my salad softened in 15-20 minutes) until the potatoes and salad are soft
While the potatoes are cooking, you need to prepare the orange dressing and cut the orange into pieces.
Finely grate 1 tsp from the orange. zest, then cut it crosswise into circles, about 1 cm wide.
Then take out the triangles of the pulp, helping yourself with a sharp knife, if where the skin is stuck. The released juice will go to the dressing. Set aside the orange pulp for now.
Prepare the dressing by mixing well in a bowl
1 tsp Dijon mustard,
1 tbsp. l. white vinegar
1 tsp finely grated zest
2 tbsp. l orange juice
1/4 cup (60 ml) olive oil
salt and ground pepper to taste

Pour 1/3 cup (80 ml) dressing into a shallow serving dish. Add vegetables from the bowl and a small amount of liquid from stewing them. Mix with orange slices to mix well. Serve immediately



WHITE BEANS WITH GREMOLANA - white beans with gremolata
COMPOSITION OF PRODUCTS
2 + 1/4 cup (500g) dry white kidney beans, sort and rinse
6 cloves of garlic, flattened with a knife + 2 tbsp. l. chopped garlic
2 fresh sage shoots
6 cups (1.5 L) chicken stock
salt and ground pepper
2 tbsp. l. grated lemon zest
2 tbsp. l. parsley, finely chopped
2 tbsp. l. extra virgin olive oil
HOW TO COOK
In a large bowl, pour the beans with water 5 cm above the level of the beans, leave overnight, then drain.
Place the beans in a slow cooker bowl, add 6 cloves of garlic, 2 sage shoots and 1.5 liters of broth (if the liquid level is lower than 5 cm above the level of the beans, add water)
Cover and cook LOW for 5.5-6 hours. The beans should be soft, but not falling apart.
Add 1 tsp. salt and cook for another 30 minutes.
Remove and discard the sage. Place the beans in a colander and drain the liquid where they were boiled.
Transfer the beans to a serving bowl, season with salt and pepper, and keep warm.
In a small bowl, make a gremolata by mixing lemon zest, minced garlic, and parsley. Drizzle the olive oil over the beans and sprinkle with gremolate on top. Serve immediately

TANGY BRAISED PORK LOIN - spicy pork loin with pear and prosciutto salad.
COMPOSITION OF PRODUCTS
1kg boneless pork loin with a diameter of about 10 cm, well cleaned from fat.
salt and ground pepper
2 tbsp. l. olive oil
2 large shallottes, finely chopped
1 celery stalk. finely chopped
4 cloves of garlic, crushed
1/3 cup dry white wine
2/3 cup chicken stock
1 tbsp. l. white vinegar
prosciutto and pear salad for serving
HOW TO COOK
Salt the meat in one piece. pepper in olive oil over medium-high heat in a large skillet until golden brown on all sides, about 8-10 minutes. Transfer the meat to a plate.
Remove all excess fat from the pan. put onion and celery and fry until golden brown, about 6 minutes. Add garlic and cook for 1 minute. Pour in wine, broth and vinegar and dissolve any brown specks from the bottom of the pan. Transfer the contents of the skillet to a slow cooker bowl. Top with pork and cook
LOW for 6-7 hours, so that the meat becomes very tender.
Transfer the meat to a platter and rest for a few minutes. Remove all fat from the top of the stewing liquid.
Slice the pork across the grain and arrange on bowls. Drizzle with a little quenching liquid.
Place a pile of lettuce next to or on top of each serving.
Salad
mix in a bowl
1.5 tbsp. l. white vinegar
1h l. dijon mustard
1/4 tsp salt
pinch of pepper
1/4 cup olive oil, stir
Add
3 ripe pears, seeded and cut into thin slices,
90 g prosciutto, divided lengthwise into thin stripes
2 tbsp. l finely chopped parsley.
Mix well

CARNITAS
COMPOSITION OF PRODUCTS
1kg boneless pork shoulder, skim off some fat and cut into 4cm cubes
3 cloves of garlic, finely chopped
2 tsp dry oregano
1 tsp ground cumin
1 tbsp. l. sherry vinegar
salt and ground pepper
1 onion. cut into 4 pieces
3 bay leaves
2 heads of romaine lettuce. thinly sliced ​​across
3 cream tomatoes, remove seeds and cut into cubes
1 avocado, cut in half lengthwise, remove the pit. peel and cut into small cubes
2 tbsp. l. finely chopped cilantro
2 limes, cut lengthwise into 4 pieces
6-12 tortillas. 15 cm in diameter
baked tomato salsa (optional)
In this recipe, you do not need to remove all the fat from the meat, since the fat will enrich the taste of the sauce.
HOW TO COOK
In a slow cooker bowl, stir in pork, garlic, oregano, cumin, vinegar, 1.5 tsp. salt and a pinch of pepper.
Add onion and bay leaf, mix everything evenly.
Cover and cook
6 hours on LOW, stirring once if possible
The meat will be very soft
Use a slotted spoon to remove the meat onto a plate. Remove and discard the onion and bay leaf.Use a spoon to scoop the fat off the surface of the sauce. Divide the meat with two forks. Drizzle with a little sauce for juiciness and keep warm.
In a bowl, combine romaine lettuce, tomatoes, avocado, and cilantro. Sprinkle the lime halves with juice, sprinkle with salt and pepper, stir.
Heat a nonstick skillet or baking sheet over medium heat. Heat the tortillas one by one (turning once) for 30 seconds on each side.
Wrap the finished ones in a tea towel until all the tortillas are warm.
For one serving, add 1 to 2 tortillas on each plate, top with carnitas, avocado tomato salad and salsa (if using)
Serve immediately with a wedge of lime next to it