Slow cookers: model selection, features, reviews

Sibrizka 3.5 liters is sold in Mariupol. Who needs it?

Sibrizka 3.5 liters is sold in Mariupol. Who needs it?

We do not have cross-border postal (and not only) communications with our dear neighbors, alas. And the hostess herself writes that the delivery is within Ukraine.

We do not have cross-border postal (and not only) communications with our dear neighbors, alas. And the hostess herself writes that the delivery is within Ukraine.

can't you send a parcel?

HERBED CHICKEN wish ZESTY POTATO SALAD - chicken with herbs and spicy potato salad
COMPOSITION OF PRODUCTS
1.5 kg of chicken parts with skin and bones,
salt and ground pepper
2 tbsp. l. olive oil
1/2 onion. finely chopped
4 cloves of garlic, minced
2 fresh thyme shoots
2 fresh oregano shoots
3 laurel lmsta
1/3 cup dry white wine
2 tsp white vinegar
1/3 cup chicken stock
spicy potato salad for serving
HOW TO COOK
Season the chicken pieces with salt and pepper, put the skin side down in well-heated oil and fry until golden brown, about 4 minutes. Do not turn the pieces over.
Place the browned slices on paper towels first and then into the slow cooker bowl.
Put the onion, thyme, oregano in the pan where the pieces were fried and fry until the color appears, about 5 minutes.
Pour in wine and vinegar, boil a little so that the alcohol evaporates and all the brown crusts at the bottom of the pan dissolve. Add broth, 1/2 tsp. salt, a pinch of pepper and pour the contents of the pan into the slow-cooker bowl.
Cover and cook
4 hours on LOW. the chicken will become very soft.
Transfer the chicken to a dish and keep warm.
Take out and discard the bay leaf, thyme, oregano and remove the fat from the surface of the stewing liquid.
Divide the chicken pieces into plates, pour over the stewing liquid. Put a pile of salad next to, or on top of the chicken.
SPICY POTATO SALAD
Peel 20 small red potatoes, cut into 4 pieces, place in a large saucepan, add water and salt. bring to a boil over medium-high heat.
Then, with a slight boil. cook until soft, about 8 minutes, without covering the saucepan.
Drain the water. Transfer the potatoes to a salad bowl. Drizzle over 1 / 3-1 / 2 cup dressing and stir well. When cool slightly, add 2 cups (375 g) cherry tomatoes, halved and 1 tbsp. l. fresh oregano. Mix well.
Refueling.
Mix 1 tsp. dijon mustard,
1 small shallot, finely chopped
3 tbsp. l. red wine vinegar
salt and pepper to taste
1/4 cup olive oil



PROVENCIAL CHICKEN - Provencal chicken
COMPOSITION OF PRODUCTS
1 chicken, weighing 1.75 kg. divided into 8 parts
salt and ground pepper
2 tbsp. l. olive oil + a little more drizzle with arugula
1/2 large onion. chop finely
3 bay leaves
5 cloves of garlic, finely chopped
1 teaspoon dry tarragon
1/2 cup dry white wine
1/2 cup chicken stock
4 cups (125 g) baby arugula salad
fig and olive tapenade for serving
HOW TO COOK
!. TAPENAD
Put in the bowl of the food processor
155 g (1 cup) boneless olives
155 g (1 cup) boneless olives
2 dried figs (pour boiling water over, then drain and cut)
2 cloves of garlic, chopped
2 tbsp. l olive oil
2 tbsp. l. brandy
1 tsp grated lemon zest
1 tsp chopped fresh rosemary needles
Mix all components using pulse mode

2. CHICKEN
Sprinkle the chicken pieces with salt and pepper and fry on both sides until golden brown in 2 tbsp. l olive oil. in a large skillet, over medium-high heat
Transfer to a plate.
Remove excess fat from the pan and return to the fire. Add onion and bay leaf and fry for about 5 minutes until golden brown. Add garlic and fry for 1 minute. Add tarragon, 1/2 tsp. salt and a pinch of ground pepper. Pour in wine and broth, let it simmer a little. to evaporate the alcohol and dissolve any brown specks on the bottom of the pan. Pour the contents of the skillet into a slow-cooker bowl and top with the chicken pieces. Cover and cook
3 hours on LOW. the meat will be very soft
Place the chicken pieces on a plate and keep warm.
Drain the stewing liquid into a small saucepan, let stand for a while, and spoon off the top of the fat with a spoon.
Place on fire and simmer for about 10 minutes to simmer and thicken the sauce.
Put arugula in a salad bowl, sprinkle it with a little oil, sprinkle with salt and pepper, stir.
Arrange the chicken on plates, pour over the stew liquid. Place 1 large spoonful of tapenade and arugula on top.



GARLICKY CHICKEN THIGHS - garlic chicken thighs
COMPOSITION OF PRODUCTS
1.5kg chicken thighs with bones and skin, cut off excess fat and skin
salt and ground black pepper
2 tbsp. l. olive oil
1/2 onion, finely chopped
15 whole cloves of garlic, peeled
2 fresh thyme shoots
3 bay leaves
1/3 cup dry white wine
1 tsp white vinegar
shredded fennel salad for serving
HOW TO COOK
Dry the chicken thighs, season with salt and pepper, put in well-heated oil, skin side down and fry until golden brown in a large frying pan.
No need to flip
Place on paper towels first. and then into the slow cooker bowl.
Remove all excess fat from the pan and fry the onions, garlic and thyme for about 4 minutes, so that the vegetables just begin to change color.
Add wine and vinegar, dissolve any brown crumbs from the bottom of the pan, and evaporate the alcohol. Transfer the contents of the skillet to a bowl, on top of the chicken.
Cover and cook
3 hours on LOW for very tender meat.
Transfer chicken thighs to a plate and keep warm.
Throw away the thyme and bay leaves.
Pour the stewing liquid into a small saucepan, keeping the garlic intact. Let stand for a while, remove all fat from the surface with a spoon. Bring to a crisp and let the sauce simmer and thicken a little, about 5 minutes.
Divide the chicken pieces into plates. pour over the sauce, put whole garlic cloves (it will become sweet and tasty) on top of the chicken pieces.
Top with the fennel salad.
From two fennel bulbs, cut off the stems, feathery tops and any damaged areas on the bulb.
Grind and set aside about 2 tbsp. l. green fennel with feathery tops.
Divide each onion lengthwise into 4 parts, and then chop each part across, into slices. as thick as a sheet of paper. Mix the fennel slices and 3 tbsp. l. chopped parsley.
Pour the salad with 1/3 to 1/2 cup of the dressing consisting of
1 tsp dijon mustard,
1 tbsp. l. white vinegar
1h l. grated lemon zest
2 tbsp. l. lemon juice
1/4 cup olive oil
salt and pepper to taste

girls, why can't you issue a recipe? will be lost

Will not get lost, I write the pages Oksana,

but i don't write

began to get delicious food from supermarket products.
Oksan! Did you cook it all yourself?

[Mirabel]

Mirabel,
Vika, I didn't cook everything, ratatouille, potatoes with oranges, chicken peas, beans, classic roast, chicken with garlic winter vegetable roast, lamb drumsticks, I put something on the cook. RU,
Now, while there is time, I am translating new recipes and typing, then I will write off to myself in a notebook in Russian.
Well, maybe I'll please someone else from the forum




mowgli,
I have taken the time to translate new recipes. meat.The author connects * an old friend of the slowcooker * with modern ideas about delicious food. We have been on the Mediterranean diet for many years, it suits us great when we have money. to cook like that



WINTER VEGETABLE STEW - roast winter vegetables
COMPOSITION OF PRODUCTS
4 tbsp. L (60 ml) olive oil
1 large onion, finely chopped
2 celery stalks. finely chopped
10 cloves of garlic, crushed
2 tbsp. l. tomato paste
0.5 cups semi-dry sherry
0.5 cups chicken stock
1 tsp sherry vinegar
1 pumpkin butternut (1.25 kg)
3 parsnips
3 large carrots
1 tsp dry estagon
salt and ground pepper
grated zest and juice from 1 lemon
watercress salad for serving
HOW TO COOK
In a large skillet, heat 2 tablespoons over medium-high heat. l. olive oil, add finely chopped onion and celery and cook until browning, about 6 minutes.
Add garlic and tomato paste and fry for 1 minute. Pour in the sherry and let it boil to evaporate the alcohol. Pour in the broth and vinegar and dissolve all the brown crumbs from the bottom of the pan. Transfer the contents of the skillet to a slow cooker bowl.
Remove the skin from the pumpkin, remove the seeds and cut into pieces. Peel the parsnips and carrots and cut into pieces.
Place pumpkin, carrots, parsnips and tarragon in a slow cooker bowl, season with salt and pepper and stir well. Cover and cook LOW for 5 hours until all vegetables are tender.
Add lemon juice to taste and place on a serving platter or plates.
Drizzle with the remaining oil, sprinkle with watercress and grated lemon zest. Eat immediately.
My comments
I replace sherry with white semi-dry wine
Instead of parsnips, I often take potatoes, cut them into 2 cm pieces, and brown them in butter before placing them in the bowl.
I take green salad, which is on sale.
Delicious with fresh French baguette
Since our potatoes and carrots are not soft in the fall, I cook on HIGH for 3.5-4 hours



WHITE BEAN AND CHERRY TOMATO SALAD
2 + 1/4 cups (500g) dry white beans, sort and rinse
6 cloves of garlic, cut into slices
2 shoots of fresh parsley
3 bay leaves
6 cups (1.5L) chicken stock
1 / 3- 1/2 cup dressing
2 cups (375 g) cherry tomatoes, cut into halves or quarters
2 tbsp. l. chopped parsley
90 g grated pecorino cheese

HOW TO COOK
Place beans in a large bowl, cover with water so that the water level is 5 cm above the level of the beans and leave overnight
Then drain the water, rinse the beans and place in the bowl of the slow cooker. Add garlic, parsley, bay leaf and broth. Cover and cook LOW for 5.5-6 hours to soften the beans without falling apart.
Add 1 tsp. salt, stir and cook for another 30 minutes.
Remove and discard the parsley shoots and bay leaves. Place the beans in a colander over a bowl to collect the cooking liquid.
Put the beans in a salad bowl, pour the PRESSING, add the tomatoes, stir. Season with salt and pepper to taste.
Add some liquid from the beans to make the salad juicier. Sprinkle the salad with parsley and grated cheese before serving. Serve immediately.
Refueling
1 tsp dijon mustard
3 tbsp. l. red wine vinegar
salt and ground pepper
1/4 cup olive oil
1 tbsp. l. finely chopped parsley. mix everything.
My comments
I still cook the beans at HIGH.
I take goat cheese, chevret, cut off the thinnest slices with a vegetable peeler so as not to get lost in the beans




PUMPKIN AND APPLE SOUP
COMPOSITION OF PRODUCTS
1 pumpkin butternut, weighing 1.25 kg
salt and ground pepper
1/4 cup vegetable oil
1/2 small onion. thin half rings
1 glass of apple juice
1 glass of Riesling white wine with floral aroma
1 cup chicken stock
1 green Granny Smith apple, peeled and seeded and cut into small cubes
125 ml heavy cream
125 ml thick yogurt
1/2 tsp curry powder
2 tbsp. l. finely chopped parsley
HOW TO COOK
Cut the pumpkin in half lengthwise.peel, remove seeds, cut into 4 cm pieces.
Season with salt and pepper, place in a skillet with heated oil and fry until browning over medium-high heat, about 8-10 minutes.
Transfer to a slow cooker bowl.
Place the onion in a skillet and fry until color appears, about 5 minutes.
Pour in the juice and allow any brown specks in the bottom of the pan to dissolve. Add wine and broth and cook a little, evaporating the alcohol. Transfer the contents to a slow cooker bowl. cover and cook
3 hours on LOW
Add the apple and cook for another 1 hour until the pumpkin and apple are tender.
Let the soup cool slightly, transfer to a food processor and beat until smooth.
Return mashed potatoes to slow cooker, add cream and stir. Close and leave on LOW until serving
Combine yogurt, curry and 1/4 teaspoon in a small bowl. salt.
Pour soup into bowls, add curry yoghurt and parsley to each

[brendabaker]

brendabaker, Oksanochka, thanks for the recipes. I love pumpkin soup and now I'm looking forward to its release. Recently, I don’t bother with chicken at all. Only I always soak it in very salty water. Then I sprinkle with my favorite seasonings and slow it for 4 hours - LOU mode. The meat tastes so intense.

Oksana, it's just that everything is written in the same way in the recipe, but it will remain for everyone. after all, where do you climb first of all, in recipes

[mowgli]

mowgli,
Natalya, I get it, but it's too late, you need to ask the moderator to transfer the recipe book to the Slow Cooker topic (I practically don't go there myself, just hang out here, so I gave a blast)



iriska3420, Ira. we have completely different chickens, or just order to be brought to the fair.
And the potatoes are completely different, let alone the tomatoes ... sometimes I so want chicken soup, borscht, or tomato salad, as I ate at my grandmother's in Crimea. Even corn, and that, not like that

soaking in very salty water

why are you doing this?

[Mirabel]

Mirabel,
soaking chicken in brine is done so that it is not dry when cooking.
It helped me a little with my unfortunate broiler, I took the author's recipe Natapit * Chicken baked like pastroma *, soaked in brine, put on apples. but the ridge odor still remained, although much less noticeable than without soaking. And the meat didn't get rubbery. I regret that I put it on apples, it was necessary for lemons and pickled onions
And I will definitely try the same recipe again with the market flavored chicken.
Instead of sour cream. on prescription. took butter

soaking the chicken in the brine is done so that it is not dry when cooking

Cook Like Blumenthal Heston # 2

slow cooking alone cannot dry food

[Irsha]

Irsha,
Ira, I managed to dry it ... there was a completely rubbery breast, and below, under the chicken, there was a lot of disgusting smelling liquid



STEWED PORK ROCK WITH SALAD AND PEACHES
COMPOSITION OF PRODUCTS
6 pieces of pork loin on the bone, each 4cm wide
salt and ground pepper
2 tbsp. l. olive oil
2 plastic bacon, finely chopped
1 onion. thin half rings
6 cloves of garlic, thin slices
1/2 light beer
1/2 cup chicken stock
2 tbsp. l cider vinegar, or white vinegar
peach and arugula salad
HOW TO COOK
Season the pieces of pork with salt and pepper on both sides and sauté in oil, over medium heat until golden brown on both sides (about 10 minutes total)
Transfer not a plate
remove all excess fat from the skillet and return to medium-high heat. Add the onion and bacon and cook for 7-8 minutes until browned. Add the garlic, then add the beer and completely dissolve the brown specks from the bottom of the pan.
Add broth, vinegar, 1/4 tsp. salt and a pinch of pepper, pour the contents of the pan into the bowl of a slow cooker. Top with pieces of pork, cover and cook
7 hours on LOW. until pork is very soft
Arrange the meat on plates, pour over the stewing liquid. Put a pile of lettuce next to or on top of the pork.
ARUGULA AND PEACH SALAD
Mix in a bowl
1.5 tbsp. l. white vinegar
1 tsp dijon mustard
1/2 tsp salt
pinch of pepper
1/4 cup olive oil, stir.
Add 5 cups (155 g) baby arugula green salad and mix well.
Take 4 peaches, pits and cut into thin slices. Toss gently with salad in bowl.Serve immediately




PEA SOUP
COMPOSITION OF PRODUCTS
1 tbsp. l. olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 tbsp. l. dry white wine
500 g shelled dry peas, sort and rinse
6 cups (1.5 L) chicken stock
750 g smoked pork knuckle with skin and bone
salt and ground pepper
fennel and bacon salad - optional
HOW TO COOK
Heat oil over medium heat and sauté the onions and celery until softened, about 5 minutes.
Pour in the wine and stir to dissolve any brown specks from the bottom of the pan.
Transfer the contents of the skillet to a slow cooker bowl, add the peas, broth and shank.
Cover and cook 9 hours on LOW until peas are soft
Take out the shank, separate the meat, discard the skin, bone and cartilage. Divide the meat into pieces.
Transfer 1/3 of the soup to a food processor, crush until smooth and return to the slow cooker bowl, add the pieces of meat and stir well.
Season with salt and pepper to taste and leave on LOW to reheat the soup.
Pour the soup into warmed serving bowls, top with a little fennel and bacon salad and serve immediately.
FENNEL AND BACON SALAD
Place 4-5 thin slices of bacon in a skillet over medium heat and fry until brown and crispy, about 5 minutes.
Pat dry on paper towels and crumble.
For a small fennel bulb, cut off the bottom, feathery stems and any spoiled spots on the bulb itself.
Finely chop the fennel greens that are on the stems to make 2 tbsp. l.
Cut the onion in half lengthwise and then cut each half across into paper-thin slices.
In a bowl, combine the fennel slices, fennel greens, fried bacon slices, and 1 lemon or more grated zest.
Mix well.



Well, here, everything that I wanted from this book I translated and printed .. If someone comes in handy and likes it, I will be very happy

[Mirabel]

MirabelSoaking in salt water is the recommendation of an English chef (I forgot my last name, but like Blumenthal). He recommends at least 4 hours, and preferably at night. And when it's cooked, the meat is somehow more meaty. In slow food, you can especially feel that the quality and taste of meat is much higher. And more like not stewed, but baked. I will try to find the link of this english chef. His recommendations concerned just chicken meat.

.I will try to find the link of this english chef

see just above, Slow cookers: model selection, features, reviews # 7964

Found this video. Watch it for sure.

Girls, good afternoon !!! Help me manage Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker. Maybe someone has instructions in Russian. What are the main functions in it? thanks in advance

Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker

🔗
yandex translation: DETAILED INFORMATION–
Slow cooker. With three options for simple, automatic cooking, having a family dinner for the evening of the week is possible.

Sit down in a juicy stew, savory fried chicken, or pulled pork on ribs. What you do and how you cook it you. Choose a probe when cooking meat. Set the slow cooker to the desired meat temperature and it will automatically switch to heat when it reaches the temperature. For soups or chili, select the program and set the cooking time. It turns into heat when the set time is complete. When you are at home or in a position to monitor, the guide can be used.This setting allows you to select high, low or warm and the stove will remain at that temperature. You can also insert a thermometer probe and the internal temperature of your meat will appear on the display as it cooks.

Designed to fit your lifestyle, this slow cooker is easy to use and a snap to clean.

Know the temperature
When cooking pot roast or turkey breast, wouldn't it be good to know when your meat is fully cooked? We thought so too, which is why the Hamilton Beach® & forget® 6 Quart slow Cooker is designed with a probe that displays the temperature while cooking. This is ideal for knowing when meat is cooking or deciding when to start side dishes.

Automatic cooking options

Probe
Set the required meat temperature. Automatically slides to keep warm when temperature is reached.
Program
Set the cooking time. Automatically slides to keep warm when time is up.
Manual
Choose high, low, or keep warm without setting a time.
Power interruption protection
Hamilton Beach® Versatile and Forget® 6 Quart Slow Cooker comes with an abundance of features. In addition to three cooking options and a temperature probe, it is also protected during short power outages. This feature keeps it on during those unexpected, brief outages, so that when you get home your clock may flash, but your food is hot and ready to serve.

Preparing side dishes or desserts
Main dishes, soups, and one-pot dishes are not just things, multicooker is great for cooking. They are also perfect for preparing side dishes and desserts, especially if your main oven is full. Make everything from bread to pudding to caramel apples in this versatile device.

using slow cooker modes

Using program mode
If you are busy or away when your meal is finished cooking, use the program mode. It's simple. Just enter the amount of time it takes to cook and select a high or low temperature. Like chefs, the backlit display on the control panel will alternate between warmth and time remaining. When the cooking cycle is complete, Set and Forget® The Programmable Slow Cooker will automatically switch to the warm setting.
Using Probe Mode
For many foods, especially large cuts of meat, internal temperature is the best test for bottoming. The temperature probe takes the guesswork out of slow cooking. Select the desired core temperature of the food and the slow cooker will automatically switch to heating after reaching the temperature. Using the Cooking Guide for Probe Mode, you can estimate the amount of time it will take to cook.
Using manual mode
On days when you want to keep things simple, you can simply choose between high and low heat to prepare your meals. When your food is ready, turn off the device or select a warm setting until you are ready to serve your food.
tips from our test kitchen

To prevent overloading, the rump should be half full, no more than one inch from the rim. However, this does not mean to fill the pot with liquid. When making soups or stews, leave a 2-inch (5 cm) space between the top of the cereal and the food so that the recipe can come to boiling water.
If you lift the lid while cooking, your cooking time will increase due to heat loss. If your recipe doesn't specifically require stirring, resist lifting the lid.
If you want to store leftovers after cooking, do not put all cereals in the refrigerator, as the contents will take too long to chill.Instead, divide leftovers into small containers and place in the refrigerator.
cooking meat
The slow cooker is great for foods that are naturally not tender, such as meat with a lot of connective tissue. These are the least expensive cuts, but also the most fragrant. As the braising, slow cookers tender the meat slowly as it cooks. If you choose cuts such as Chuck Roast, Pork, Ribs or Chicken Thighs, you won't be disappointed with the results. If fat is an issue, refrigerate content after cooking and skim off excess fat before serving. Note: Defrost frozen meat and poultry before adding to the slow cooker. Get inspired by slow cooker recipes created by our dough kitchen!
Preparing side dishes or desserts
Main courses, soups, and “one-off” meals aren't the only things slow cookers are great for cooking. They are also ideal for preparing side dishes and desserts, especially if your main oven is completely

[Irsha]

Irsha, Thank you very much. You helped me a lot.

Ladies! What delicious can you make from lamb? Why did you ask me to cut a leg into pieces, but mine don't want domlama
In the same way as to cook a whole leg or maybe in a different way?

Another question??? What adapter is needed for the Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker to make it work. It does not turn on for me. I've waited so long. Has anyone faced such a problem .... aaaaaaa ???

What adapter is needed for Hamilton

What country is she from?
If from America, I need a 110V step-down transformer

Hamilton is most likely from the states .. they have 110 ...

Girls, I got an update today my fleet, I changed my SyBrizka 6L for Cookworks 5.5L.

I had to change, because in my own awkwardness carelessness broke the pot from CBrizka. Looking for a new bowl, I realized that it was a vain occupation, I had to go only to Ali. But the prospect of ordering a new pot there did not please, and the switch was already falling off on the Cibrizka. And then they told me that a new slow cooker is being sold on OLX, Cookworks, and even its price is remarkable.
I wrote to the seller, gave me a great price, then I began to doubt why I gave in, and why the price is so low.
Then she took a chance and ordered it. And today I received a new Mndlenovka.
First impressions are good. Made more soundly than Cibrizka. UK plug only. But immediately at the exit from the post office I purchased an adapter for our outlet.
First test on milk. At 18 o'clock she poured 2 liters of milk from the refrigerator. After 2 hours, the milk reached a temperature of 95 "on high mode, but it measured it with the lid open. Now the milk has a caramel color, but continues to heat. I want to ferment fermented baked milk tomorrow.
And now I have a question. It is clear in 2 modes. High - high. Low - low. Is WARM mode a machine gun? No documents were sent, at the bottom there is some kind of instruction engraved, but it is in English. And I don't understand English at all.

WARM mode

This is heating.

[Svetlana]

Svetlana, heating? How can they use it? Just to keep you warm? I had the third mode in the sibrizka aatomat. I could put it out and leave it overnight. I know that the temperature was gaining in this mode and falling.

This is exactly the heating, as in the cartoon. It has been cooked and can be switched to keep the food warm for a long time.

Thank you, Svetochka, for the answer
It's good that I asked, otherwise I would have used it as an Auto, for old memory.

Girls who wanted a GUY, On Avito 🔗 there is a new one with two saucepans

Girls! advise how to cook meat with legumes in a slow sauce?
Soak the legumes in advance .. and then? can boil without meat, and then add it? in my opinion meat is cooked less than legumes

[Vika]

with legumes?

Vika, what kind of legumes? They are different, different and cooking time.
Beans, soybeans, beans, lentils, chickpeas, peas, and even peanuts.
See cooking times on the stove and about 2-3 times longer in a slow cooker.

[Irina]

Irina, Ira! I want to cook chickpeas with lamb. And put everything together? or is it still chickpeas early?

[Vika]

Vika, soak it unambiguously!
I would put the lamb together, she will give the meat juice, they will be soaked in it, oh, it will be delicious ..



You can boil chickpeas for the first time, drain this water and already the peas into a slow



I once read Stoyanova, she has a lot about chickpeas and it's good
I probably remember from her that to cook in two waters

I once read Stoyanova, she has a lot about chickpeas and it's good
I probably remember from her that to cook in two waters

Then I must remember that she necessarily soaks the chickpeas in soda before cooking to minimize flatulence.
And I cook chickpeas in Shteba for half an hour on "soup"

[Anna]

Anna, Yes I remember

But these recommendations of mine do not convince anyone to do the same. Why is a mystery to me. After all, this is no more difficult than soaking cereals before cooking porridge. In my memory, only two followed my example (one from our forum), and both felt a significant difference.

offtopic of course .. but chickpeas and peas and beans with soda I soaked when I ate

chickpeas and peas and beans with soda, I soaked when I ate

You will be third

Why is a mystery to me.

Even 30 years ago, when everyone was boiling everything in pots on the stove, I tried to soak peas with soda to speed up the cooking process. This advice was also given by the magazines Rabotnitsa and Krestyanka.

By my family - that I cooked peas with soda, that without soda - we never had flatulence - and I often cook peas and mashed potatoes and soups.

But I always cook the peas for a long time, until the peas completely disintegrate for mashed potatoes. No blenders at the end of cooking for puréing.

Long stewed peas do not form gases in the intestines. Unless the body is prone to gas formation.

By the way, I stopped soaking peas with the purchase of the first slow cooker, I just rinse it.

In the first years of family life, I sometimes soaked the peas, drained this water, boiled it in fresh water - nooo, with that water it seemed as if the pea taste merged, in the second water the peas are not so pea.

we never had flatulence

This means that there are no such problems in your family, unlike many others to whom these recommendations are addressed. In my case, this effect was noted by those who love legumes and cannot eat them for the mentioned reason.
Don't you soak the cereal either?

[Mirabel]

Mirabel,
Vika, good afternoon
I cooked pre-soaked chickpeas for 6 hours on low only after covering it with water, I think that the lamb will have time to cook at the same time



Irsha,
Ira, I now also cook peas in a slow cooker without soaking, just wash it slightly and every time I remember you with gratitude, the soup has become much tastier

[Oksana]

Oksana, Oksanochka! glad you are back!
I was already preparing chickpeas with lamb, the lamb was cooked in 3.5 hours, and the chickpeas were damp.

the soup has become much tastier

and in more detail the whole process, pzhl.

[Mirabel]

Mirabel,
Vika, I take 1 glass of yellow split peas and put it in a colander and rinse it from gray water, and I try to wash off almost all the foam.
I dig it out, transfer it to the slow cooker bowl and add 4 glasses of water.
I cook for 4 hours on Hai until the peas are completely boiled in mashed potatoes, then I add salt and pepper greens to taste, stir and turn off.
I am not a fan of meat broths, so I either put meat broths in a roast or directly on plates

[Oksana]

Oksana, Thank you!

🔗
Girls, maybe someone ordered and received such a slow-cooker soup cooker safe and sound at a reasonable price.
I bought one for 1500 rubles on Avito, but it is slightly broken, that the body, that the pot itself, so I'm afraid that it will not last long,
The total volume of the pot is in reality 2.5 liters.
I cooked turkey fillets in sour cream sauce, apple dessert and lean borscht with fasiu-cooks great, can anyone help with advice on how to get such a whole and not for 5000 r?

How can a body be beaten? It's metal. I bought the same one (a baby for porridge for 1 glass of cereal) in Thailand, then it cost me 700r. Well, right now, 2 times more expensive. So - to have a rest in Tai))) Tanyulya, by the way, in my footsteps bought there. By the way, my pot also cracked - I adapted a ceramic of a suitable size.

[Anna1957]

Anna1957,
On the outside of the case: a shallow dent in the metal, but the inside of the base is flawless,
For the idea with a ceramic pot, just a VERY BIG THANKS !!!
I wish you happiness and good luck in the New Year