Slow cookers: model selection, features, reviews

[katko]

katko, Kate! I don't know how dry it can be there if everything is melted from the shank. But whoever does not like it, just add water (a little), otherwise it will really turn out aspic. And this is a completely different dish.

[brendabaker]

Has anyone bought the updated Russell Hobbs?

I have an updated Russell. I cook vegetables according to the recipe brendabaker, Boils on High after 3 hours and boils! small bulbs. On LOW it boils a little longer, after 4 hours, but it also boils, although in both cases it boils in small bubbles. Hence the conclusion - they have one program. Can even be produced in the same plant. I bring it on heating. It doesn't bother, of course, but it's more delicate in Kenwood and Electrolux.

I read that modern slowcooker models accelerate the temperature to 130 ℃

In! See what they are doing! So our Kitty is a real slow!

I cook an apple dessert according to the April McKening video recipe, so she has it ready in 1.5 hours, and my Kenwood cooks it for 2.5 hours.

And to hand over the names and passwords? Maybe this will be the recipe of the century!

[katko]

katko, Katerina, Masha Ivanova, Elena, Thank you so much!

[Deana]

Deana,
Dina, I have apple dessert and chocolate pudding in my recipes, everything is already written there, we cook regularly every winter, these are our favorite desserts



Samopal,
At KitFort, it is written in plain text in the instructions that the program is one, the time is different, therefore MIN is more gentle warming up. And they will boil both there and there, only after different times from switching on.
I and at Kenwood's one morning found a quiet boil of broth on Low, I was put on in the evening, by the morning I warmed up to weak gurgles.
Large * Jacuzzis * do not boil, because they have more volume than the heating element can strongly heat up and there is a temperature difference at the edge and in the center. At Tanya Admin, in her jacuzzi, the temperature at the edge was 110 ℃, and the milk was not boiling, because it was in the center .. ?? how many degrees.




In general, it seems to me that the comparison of a slow oven with a Russian stove * is far-fetched *, that this is some kind of publicity stunt. In the Russian oven, they cooked at a lower temperature, and at a slower rate it works as a fermenter, where all the products are first * to be friends * in the heat, and then they are cooked. I myself bought into this move and at first also pulled the handles, imitating a stove. Then I realized that it was most likely a copy was made from some kind of oriental device, and not from the oven (IMHO, of course)



In KitFort, in the first hour of cooking, on both programs, the water is barely warm, and the relay clicks once after 1.5-2 hours and then clicks more actively after 3 hours (MAX), that is, it heats up more.
It looks like the work of a * smart * rice cooker, which first steams brown rice, or grain, and then boils off excess liquid.

[brendabaker]

brendabaker, Oksana, most of all, the principle of operation is similar to tagine. There, too, slowly, slowly, dishes and mainly meat are heated.

[Marfusha81]

Marfusha81,
I also realized that this is an electrical imitation of some kind of oriental popular folk device, well known there, but unknown here, but I gave a blunder and somehow did not think about tagine, having buried myself in Japanese rice cookers

I have apple dessert and chocolate pudding in my recipes, everything is already written there, we cook regularly every winter, these are our favorite desserts

Thank you! I'm going to study.
And the fact that this is not an oven, well, so it cooks deliciously, and this is the main thing. And it's different from cooking in cartoons. And we will find an analogue of the stove.

Here, Maria, they took it off the tongue! I've been sitting here in the bushes for a day and Kitfort's description reminds me more and more of an electric store.

Kitforth's description more and more reminds me of electrotagin

You can't even imagine how great it is (for me)! I have long wanted tagine, I could not make up my mind and it turned out that I had already bought it! Moreover, a larger volume than we sell.

And now I finally understood how to cook in tagine. It has been worth it for 2 years.

Girls, nobody knows this MV

🔗

... It is presented as MV, but in it the bowl is completely made of ceramic and the lid for it is also ceramic. And this ceramic pot with a lid is located inside the MV. And given that there is a volume of 4 liters and a power of 600 watts, it is very similar to a slow cooker with a ceramic pot. They write that they cook like in a Russian oven. Now she is on the action for 3990 rubles.

[Marpl]

Marpl,
I have a classic slow cooker with a volume of 4.5 liters. POWER 350W.
The power of the steadler is not slow cooker, it looks like it is either a rice cooker or a multicooker with a ceramic pot

[Marpl]

Marpl, is it about her in the topic of choosing multicooker?

Girls! tell me, pl. how to cook broth slowly?
I put it on Hai, the water becomes cloudy, you probably need to collect the foam? when to add salt and roots?

I put the broth overnight, fill it with boiling water, salt, pepper and go to bed. Cook from chicken ridges, 7 o'clock on low. Transparency depends on the meat, sometimes it is like a tear, and sometimes it is cloudy. But I'm not worried about it.

[Mirabel]

Mirabel, Vika, the roots can be added immediately, salt at the end, and the foam can be removed when it is completely cooked
The broth will still turn transparent, don't worry

I also cook the night on Low, immediately throw in a peeled whole onion, salt, but without fanaticism. In the morning I take out the meat and chicken, filter it if necessary, and discard the onion. I add it on the stove, completing it with the necessary, at the end I throw in the cut meat, add salt if necessary. Slow cooker Morphy Richards, 3.5 l.

[Olga M.]

Olga M., Do you pour hot or cold water?

Tatiana, cold. Yes, I don’t like to chop the onion into chicken noodles, if cabbage soup, soup, pickle - then, of course, I add frying with onions, carrots, beets to a regular saucepan during the cooking process. Usually I have it frozen in portions. If not - in a jug of Mikrokok you can quickly.

I just put the chicken soup in Kenwood, fill it with filter water, put it on Low and go to bed.
I don't add anything, not even salt (but this is not for everybody, the meat will be bland).
In the morning I take out the chicken, pour over the broth and let it settle, then remove the fat from the broth and drain it from the sediment. My cup from the plaque, there is all the foam. I separate the chicken for a salad, or for a sandwich. I partially freeze the broth, in portions. What is left I put into the soup, or I carve vegetables in it.



All I want to finally buy bare bones, fry them and put them overnight in Kenwood, flooded with water so that they can barely cover. That is, prepare a basic broth for the sauce. But our bare beef bones are very cheap and scarce

All Merci miles for broth science!
Yesterday I cooked it up, salted it closer to the middle of the process. I really liked the process and the taste! now I will cook it at night, and then cook the soup in this broth or use it differently

Girls thank you all! Bought Kitforth. This is my first slow, so without your advice, no matter how. I like. Thank you!!!

[fedorovna1]

fedorovna1, Tatiana, congratulations! Down and Out trouble started! Let it serve long and faithfully!

[fedorovna1]

fedorovna1,
Tatyana, congratulations, I also liked KitFort and he serves me much more often than his big and slow brother.

I also bought Kitfort and decided to make yogurt, but the leaven was only for fermented baked milk. Therefore, I put 2 liters of milk at night. It languished for 6 hours at maximum. 1cm has boiled away, but the taste and color are like baked milk.

[Marpl]

Marpl,
And the foam is pretty, so it's all about the original product.
Marina, was your milk boiling? My lid was lifted, but I suspect that the milk was from powder



But I heated 1 liter, perhaps that's why my milk just overheated in an incorrectly loaded slow cooker

Yes, the foam is delicious. Milk was taken by 3.2% Trading house Smetanin.The milk did not boil, but gurgled a little around the edges, and the right edge in Kitfort seems to me a little warmer. When the gurgles began, I did not notice. After 3 hours from the start of work (milk was poured immediately from the refrigerator, did not heat it up), there were already bulks. I wanted to switch to mines, but didn’t, because the gurgles were small and the milk wouldn’t run away anyway. Turned off after 6 hours.

[brendabaker]

brendabaker, Oksanochka, thanks for the shins recipe! Made in Kitfort, as it was said, they were ready in 3.5 hours, delicious!

[Marpl]

Marpl,
I, too, have the right edge a little warmer at KitFort.
Deana,
Dinah, good luck, this is my favorite slow cooker recipe.

favorite recipe

this is the one in your recipes, right?

[Deana]

Deana,
Dina, I laid out the chicken fillet recipe like Stroganoff for KitFort



Mirabel,

Yes

[brendabaker]

brendabaker, Well done! I'll go check in.

Girls, forgive me, please, do you need a Kitfort slow cooker if you have Shteba and Element? Isn't it the same there?

Isn't it the same there?

there is no great need, the temperature regimes in multicooker correspond to those in slow cookers
Slow devices are simple devices = 2-3 modes up to 100 * and on / off, rarely there is a timer.
Kitford has a hotter t - so Kitford may not be needed. Although the girls are happy with him, he does his own well.

I do not like to cook for a long time, I need everything to cook quickly and tasty. Therefore, I do not cook one dish after another one after another, but several in parallel. Therefore, MV, MV-SV is not alone. But after reading about the slow cookers, I decided to try Kitfort. I tried sous vide chicken breasts. I didn't feel much delight. And then she made baked milk, then to make fermented baked milk. For these purposes I liked Kitforth. Milk to taste and color as needed. She was preparing for the night. Even if it burns out, it’s not a pity, only 1,500 rubles. But if Element or Orson burns out (which cost like 4 Kitforth), then there will be sadness. Here, someone has already shown a photo of the fused board at Shteba, so instead of repairing it is probably better to immediately buy a new MV. Therefore, I believe that long-cooking appliances should be as simple as possible, like Kitfort - min, swing and heating.

is the Kitfort slow cooker needed if there is Shteba and Element? Isn't it the same there?

Pure IMHO, but for me the taste is different, not worse or better, but just different, so I don't compare. Different devices for different recipes.

[Elena5]

Elena5,
The slow cooker has a ceramic bowl, the taste of the dishes is different in it, it does not absorb odors, but you cannot fry in it, and you can only bake something.




I would not recommend an old-style slow cooker to a city dweller buying frozen meat.
With a long languor of frozen meat, or chicken, I get a funky sauce and cottony, tasteless meat.
And with faster and hotter cooking, a more balanced version is obtained, when everything is tasty, both meat and sauce
Well, about oak potatoes and beans * aldente * in old models have already been written in the subject more than once.

Today I once again languished milk, and there was an incident. I put 2 liters of Savushkin Ultra-pasteurized yesterday at 19 o'clock. On Low mode.
At seven in the morning it looked like the photo above.
I wanted a darker color and left the milk on Low until noon.
Now I returned home and looked into the pan:
The milk darkened.
But it collapsed !!
And it smells sour
I didn't understand the humor.

[Fotina]

Fotina,
Svetlana, I don't see the photo, but it would be just right for me ... I just put 2 liters of milk from VkusVill, with a short shelf life on Low, in the hope of getting melted.
I first washed the bowl and lid with baking soda, and then scalded it from the kettle, just in case.

[Oksana,]

I would not recommend an old-style slow cooker to a city dweller buying frozen meat.

Oksana, what does slow cooker mean old model?
These slow cookers just right - they keep the correct slow-cooking t not higher than 100 *, without any boiling.
"Hot slow cookers" and before Kitford were and are, what the girls wrote about, I do not remember the names of such slow cookers, which also have a hot mode above 100 *.
And frozen meat is not recommended to be cooked in any pans and at any temperatures - it is thawed slowly at first - and then do whatever you want.
Minced meat in small form (dumplings, meatballs) tolerates freezing well, but it is better to thaw the meat in a piece first, then it will not be cottony if you do not overexpose it - This and any meat can be digested to the point of cottoniness.
Frozen meat is not only a city dweller, and those who have their own cattle and poultry also store supplies in freezers.



As an inexpensive electric kettle - Kitford is convenient - and the volume is good, and the modes are comfortable, and the control is easy.
Only with such a small button pan, you need to think more - how and how much time should be spent on cooking, this is not a cartoon = pressed the button = turned off by itself

[Fotina]

Fotina,
Svetlana, I have been heating milk on MIN for 4 hours already, it does not boil, the surface trembles slightly, there are small bubbles around the perimeter of the bowl, that is, just the same temperature for baked milk.
I am waiting for what will happen next, I specifically asked about the naturalness of milk in the store, judging by the foam, they did not deceive, the foam is like that of milk from the USSR.



5 hours, the warbler began to acquire a creamy color.
Connoisseurs, who can help with advice? I read that the foam needs to be lowered down .... is it necessary or not?



6 o'clock, I went to remove the froth and stir and saw that in the center of the bowl the milk began to boil slightly. The color and taste are already almost like that of melted,

the foam must be lowered down.

it is possible, by analogy with kaymak - melted cream.
I somehow lowered it, but there are not many of them in milk, although it was as if the baked milk was thicker, I really do it for good. Rustic milk. Kenwood.

[Irsha]

Irsha,
I have milk from a store, the fat content is about 4%, so there was practically nothing to lower, but at least there was a reason to look in and try it.
Already tasty and creamy color



I, that in Kenwood, that in KitFort on High boils up to 1/4 of the milk volume, I don't like it, so I decided to heat it for MIN.



While the MIN program at KitFort looks like this:
The first three hours slowly picks up the temperature until the liquid shakes, holds it for about 3 hours, then raises the temperature to a slight boil, then drops the temperature to quite straightforward languor (and here suddenly foam appeared on the milk)
Clever, however, I'm waiting for what will happen next



7 h 30 min He began to boil again on the sides and boils almost constantly, very quietly, only from the sides.



8 hours, everything calmed down again. The milk acquired a pleasant aroma and taste * of Mozhaisk milk *, practically nothing boiled away, I turned off the device.
I liked the milk more by MIN than by MAX, although it is lighter in color, but the aroma is richer and the taste is softer

boils away before 1/4 of milk volume

Oksan, most likely on 1 \ 4? otherwise you will get condensed milk

[brendabaker]

brendabaker, Oksana, I meant that in the photo Marpl... With short term milk, everything worked out well, regardless of the games with foil and time. But with the UHT from another manufacturer (Savushkin instead of Prinevsky), an incident came out.
It boiled for a long time, yes, more than 4 hours, and quietly "trembled" for 12 hours, at the time when I looked. If it had been sour, it would have rolled up earlier. And this happened between 12 and 16 hours of languor.

[Irsha]

Irsha,
Yeah, Ira, you understood correctly .. I put in a liter, but at the exit 700 ml remains.

Fotina, Svetlana, I had a quiet shiver from 3 to 6 hours of cooking.
Then the rise and fall of temperature began from boiling in the corners to complete calm, and for two hours he cooked for me in a sinusoidal manner.
The milk turned out to be a little viscous, the color and taste of * Mozhaisky *, I liked it more than in MAX mode.
The foam is skinny and not at all, I threw it out, there is no comparison with the village one, the good news is that, at least NOT from palm oil, the taste is milky.




That is, the KitFort enters the MAX mode in about 3 hours and cooks with a higher temperature (there is boiling all over the bowl) and its subsequent discharge to calmness. Cooks in cycles, raises and drops, raises and drops ..
And he goes to MIN mode in 6 hours and cooks at a lower temperature (boils only on the sides) and resetting it to complete calm.
He also cooks in cycles, alternating between raising and lowering the temperature.




I tried my milk in the morning and quickly laid it out in a separate recipe. The fact that I took the bowl out of the base and let the milk cool completely in the bowl (it stood all night) did him good, both in color and in taste.



The bowl at KitFort keeps warm for a long time and is perfectly washed. I really wanted Seabreeze 3.5 L, but KitFort, it seems, is not worse at all.

Yes, I'm used to his character.
The main thing is that it turns out to be reliable, otherwise Kitfort does not live long with me. The gift grinder broke down almost immediately on the ice pick. And the steam cleaner doesn't produce much steam.)
The slow one was also cheaper than the little ones with Tao. With all the surcharges, they turned out on average 2.5 per piece, and this is not Tonze, but the simplest mechanical noun)



I also take off the foam, I make yogurt from baked milk (a discovery in adulthood - it turns out so tasty! With natural sweetness), which my husband mostly eats. And he, for nothing that a big boy, does not digest foam))) Because of them, Varenets refused to eat flatly.

[Fotina]

Fotina,
And in my case, Kenwood 6.5L and Electrolux died by their death. Just one day, I found lukewarm water and spoiled food in the bowl.
Almost immediately after the warranty period has expired.
I gave the bowls for salting, and the bases in the trash
I am very coastal with my current Kenwood 4.5 liters, I rarely get it.



I need to make yogurt from the next portion, since I have a yogurt maker and multicooker

The slow one was also cheaper than the little ones with Tao. With all the surcharges, they turned out on average 2.5 per piece, and this is not Tonze, but the simplest mechanical noun)

That's not true at all, slow 1.5 and 2.5 liters - 3279r for both