Slow cookers: model selection, features, reviews

[brendabaker]

brendabakerThank you, I'll wait for the finished recipe until I figure out where to hang it to drain. Do you get a lot of whey?

[Deana]

Deana, Dina! When I make any cottage cheese, I put a large sieve on a large pan (I have one with a handle), I spread the sieve with a special cloth, you can use gauze. On top of the sieve, slowly pour all the unspun cottage cheese along with the whey. Most of the whey drains very quickly through the colander into the pot. You pour the serum into the sink or use it as directed, depending on your needs. Wet curd remains in the sieve. I leave it for the night or for a day in the refrigerator, as the suit rolls. Almost all of it will drain during this time. If the remainder seems damp to you, twist the same gauze on top with a knot and gently squeeze. I often do not have to squeeze out after 12-24 hours. If I made cottage cheese for cheese, then you can squeeze it out, if for food, I like it more moist. So take a look at your taste. For me, the process of making cottage cheese has already been put on stream, while one batch in the refrigerator flows down and condenses, the second is already ripening in a multi or slow.
In general, there is a special small Teskomovsky press for simple cheese. But that's a separate story. If you want, I'll tell you later.

[Masha Ivanova]

Masha Ivanova,
Elena, can you tell me how you cook cottage cheese slowly, I kind of cooked 4.5 liters in Kenwood for 2 hours on High
2 liters of milk + 1 liter of kefir, but now I completely forgot the regimen and time

Good people, tell me who has a 0.7 liter Tonze baby, is it possible to cook porridge in it for 1 multi-glass of cereal? Will it fit?

[Kara]

Kara, Irina, there is a baby, but I'm waiting for an adapter, because she has a Chinese plug

Where are you waiting for the adapter? Is she 220?

at 220. I'm waiting for the adapter, I ordered it in the second purchase. I hope it will come by the end of May. Irina, be guided by the amount of ready-made porridge. In my opinion, for two, a regular portion (150-200g) is sufficient

[Kara]

Kara,
Irina, what will be the cereal? Porridge with milk or water? Or something like 1: 6 whole oats? Or barley 1: 5? Round rice in milk 1: 6, rolled oats in milk - I forgot, but also somewhere in the subject.
It is better to load at 2/3 of the volume, that is, 500 ml of porridge at the exit.
Buckwheat on water is better at first 1: 2, then add boiling water, if anything, it increases in volume

focus on the amount of ready-made porridge

I don't even know how many grams in a regular multitask for three I cook just for 1 multi-glass of cereal.

Irina, what will be the cereal? Porridge with milk or water?

I would like milk porridge (cereals: wheat, corn, rice + milk mixed with water) and crumbly buckwheat. Well, oatmeal, of course.

Or something like 1: 6 whole oats? Or barley 1: 5? Round rice in milk 1: 6, rolled oats in milk - I forgot, but also somewhere in the subject.
It is better to load at 2/3 of the volume, that is, 500 ml of porridge at the exit.
Buckwheat on water is better at first 1: 2, then add boiling water, if anything, it increases in volume

Slow down, I'm recording! That is, dilute milk porridge at the rate of 1 part of cereal 5 parts of liquid? And cook for 3.5 hours?
And how much buckwheat to cook?
I have Russell Hobs for 3.5 liters, I once put milk porridge in our usual portion for 1 multi-glass of cereal 3 tbsp. milk with water. By the morning I found a crouton in a saucepan, which I then soaked for 3 hours.

in an ordinary multitask for three I cook just 1 multi-glass of cereal.

so weigh how much finished porridge you end up with

[brendabaker]

brendabaker, Oksana! I will write to you in detail about cottage cheese later. But I have a Boy and two Seabriz.

Guess what it is

Guess what it is

The question is, of course, interesting! Intrigued!

Slowly cooked Morphy

Cattle meat. For me, so cows, and given the signature, then m. B. and elk. Cooked yes, slowly. And, it also looks like sous vide. The principle is similar, it is long lasting at low temperatures. Only, unlike suvid, the blood veins show through less. Although it is possible to set the temperature higher in suvid

No, only the slow one worked at night)

[Kara]

Kara,
Irina, 1 part of cereal and 5 (or 6) parts of water.
Look at my recipe for rice pudding and pearl barley porridge in milk and reduce the volume so that you have, for example, 100 ml of pearl barley and 500 each of milk (I think 600 ml of the total volume will slowly cook), I cooked barley, according to my 6 hours, rice 2, 5-3 hours, corn on milk 1: 5, 4 hours.
The baby has the opportunity to delay the start, so it will be possible to guess so that by the morning. But it would be better to stir the milk porridge at least once.
Hercules is the same for 3.5 hours, the proportion is 1: 5, now I won't say it offhand. I also ordered the same, I'm waiting at the end of May, I'm thinking of making porridge and pates



My dog ​​and I love non-standard buckwheat, 1: 3, we cook it for 1.5-2.5 hours on a LOU, along with frozen turkey fillet, but the time depends on the volume. It is better to bring buckwheat to mind on heating than to digest it in mashed potatoes



Deana,
Dinah, here's my design for digging out curd. Standard silicone, fold-out colander and luminark bowl. The bag is a cotton cover from the Ikea bedspread.




First I put the colander in the sink so that the extra glass is, and then over the bowl, on top of a heavy plate instead of load




It's only half a kilo, here it is, on a children's plate



Kara,
You do not need grams, cook by volume, there is a scale on the measuring cup.
Multi-cups come in 160 ml, 180 ml and 200 ml volume



katko,
Either the marinade was with red wine, or the suvid technology, in any case, the lean meat looks JUICE. The meat can be moose or bull.



Ekaterina, the result was HOLIDAY, such a piece will decorate any festive table.
How did you do that?

Meat is also interesting. I did it a la sous-vid in MR, but I got it more like a stew.

Guess what it is

to the one who gave the correct answer - a big piece of meat !!!!!!


which he will do himself - just like Katerina

For some reason it reminds me of a cold tongue



But this is still the same 1.5 year old bull from a private trader
This is meat from the leg that ends in tendons, so they become so transparent and delicious



I do like all meat in a slow one, as I have said here more than once (a slow one is a simple device and I think there is no need for extra body movements with it): 1-2 hours on High (how much to eat before bedtime), I translate to Medium and 6-5 hours to outlet timer, after switching off it costs a couple of hours

looks like a cold tongue

so the tongue is the same superworking muscle as the leg
Katerina, what have you pickled in?

[Irsha]

Irsha, Irina, you won't believe it: girl_haha: in nothing



She defrosted the kusmanchik of meat, salted, pepper and sprinkled more masala not garam, but another, in the composition of ginger, pepper and something else, right in the slow bowl and started

salted, pepper and sprinkled more masala not garam, but another, in the composition of ginger, pepper and something else

that's what my favorite spices are too.
Let's make out the recipe - such beauty turned out. And point out - what a slow one you have, otherwise we have now as - all sorts of slow, and their temperatures are not the same in the modes.

[Irsha]

Irsha, Irina, yes, what is the recipe, I do all the meat and the poultry too, the pulp, on mosolik, and the shanks ... the scheme is simple and one, salted and smeared and slowly



And slow motion Morphy Richards, one of the founders of slow motion, American on mechanics

[katko]

katko, Katerina, did not do it on a stand? because the broth will melt anyway, and you have such meat and meat as it was cooked in the air.

Irin, I have no stand
Yes, somewhere about 1.5 cm of juice was melted, here the meat was in it, it is wet, and the rest is all baked

[Masha Ivanova]

Masha Ivanova, brendabaker, girls, thanks! The problem I have is that I hate all kinds of rags or gauze. If they are needed, I usually discard the recipe. I like cottage cheese without boiling from kefir because it is put in a mold and there are no rags, no fabric, it just does not fall through. Here's a colander to find, I would take up other options for cottage cheese. In the meantime, I'm just trying on. I want cheese, but for now I can't overcome my hatred of rags.

[Deana]

Deana, Dina, Dean, now I can't find a link, but someone suggested a chic, rag-free method.
The design is similar to Oksana's, but instead of a rag, use a simple paper towel. I like the taak, all the whey is draining, the drushlak turned it over on a plate and carefully removed a towel from a slide of cottage cheese and threw it into the trash.

[katko]

katko, Katerina, and what is the weight, (raw) approximately, baked during this time

[Deana]

Deana, Dina! You can just put it in a sieve. Squeeze out later, if necessary, simply by pressing with your hand from above. In the sieve, of course, something will remain and part of the bottom of the sieve when pressed. But a small part. But without rags. For 12-24 hours, the cottage cheese is perfectly pressed itself.

[Smile]

Smile, Catherine, I do not hang, I do according to this principle any amount, even if I put a full cup, at least less

[Mirabel]

Mirabeloh, this is much better! Non-woven towel? I mean, not paper, right? Yes?

Masha Ivanova, yeah, I got it, I saw this thing for a cheese press, cool, but expensive.

[Mirabel]

Mirabel,
Vika, you will find the link and throw it to me, I also want to throw cottage cheese on a paper towel



Deana,
Dina, I have * ballet * kefir cottage cheese, while defrosting, sometimes it all flowed through a sieve

100 ml of pearl barley and 500 of milk (I think 600 ml of the total volume will slowly cook)

You do not need grams, cook by volume, there is a scale on the measuring cup.
Multi-cups come in 160 ml, 180 ml and 200 ml volume

my standard glass is 160 ml, 160 cereals + 800 liquids, in total I need to look for a slow bottle of at least 1 liter, or better by 1.5. I still haven't figured out how to search on Tao. ... Girls, if suddenly someone stumbles upon a slow motion with the principle of a 1.5L water bath, please shout out loud !!

[Kara]

Kara, Irina, I adapted my 1.5 liter to a water bath, I cook 0.5 liters of porridge for myself in a clay pot in the morning. You have a slow-cooker, pick up two pots to get up and cook for yourself in it. What are the devices to produce. Or pick up one pot so that you can slowly get up in your own pot, right now those pots are sold immeasurably. Pour water between the pots and there will be the same water bath.

Irina, you can pour water into an ordinary slow water and put the container. Oksana described how she makes pudding according to this principle.

After your message, I immediately ran to try it.But my pots, God forgive me, in the amount of even two pieces do not fit there, and in one for three there will not be enough porridge
But I seem to have found myself

Tell me what?

🔗

Oksana described how she makes pudding according to this principle.

Girls, well, you are not interesting. But what about the new apparatus? I already want him, I can't sleep

But I seem to have found myself
Tell me what?

maybe it's better to take an oval one, with 3 pots. Like that, they have different capacities

🔗

I also did it in 2 ordinary glass jars of 0.5 liters in 3.5 liters slow.

maybe it's better to take an oval one, with 3 pots. Like that, they have different capacities

I was just staring at her too

[Kara]

Kara,
It also seems to me that it is better for each eater to have his own pot, you can cook different cereals, some on water, some on milk, some on cream. Well, sugar-honey, who wants what

I have * ballet * kefir cottage cheese, while defrosting, sometimes it all flowed through a sieve

I don't have a sieve, but such a stray for cottage cheese from ozone, oddly enough, only whey flows through it.

Girls, the post is not so much on the topic of slow cookers as milk.
But as it happened the second time - I am writing.
Today there was no time to put it to languish in the slow-cooker, I poured milk into the pressure cooker. In Shteba on the Soup they torment for an hour and a half - I read.
As a result, the Savushkin UHT milk curdled again and decomposed into fractions, as it was last time in a slow cooker.
I came to the conclusion that SAVUSHKIN is FOOD MILK.

And I stewed young cabbage wonderfully.The minimum mode of KitFort is a big plus, and it did not raze and did not make different vegetables gray-brown-identical

I didn't think too long and bought myself a Kit too. I had another good slow motion, but it didn't work out at all.
After the wonderful stewed dishes in Stebe with dances and tambourines, I wanted to get them with the least dances. Let's take a look in general. If Keith is again in no way at all, then at least I will not particularly regret the financial waste.

Since my tested 0.7 liter Tonze DDZ-7B trifle leaves with proven recipes for my grandfather with diabetes.
Then for the family I looked after this

🔗

A large pot 1.8 liters, three small ones of 0.45.
From what is remarkable in the figures, it is indicated that the device has a switch, which means that you do not have to constantly pull the plug out of the socket.
Or like this

🔗

she does not have a switch, but the small pots are larger, two 0.65 and one 0.44, and the large one is 2.5 liters.

[Exocat]

Exocat,
Lyudmila, I hope the new device will have a Euro plug.
And what was cooked at 0.7?, It's a pity that there are no recipes at all, in general, there are no recipes for Tonze



Rituslya,
Ritul, glad to see you in the subject
I am very pleased with Keith's work, only two modes are more active and delicate, you don't need to break your brain. But I haven’t left him alone at home yet, and there’s no need to sleep with him as a worker.
Plus the company itself is new on the market, although it is made from a stronger oval Russell, but it is not known how long it will serve.
And so, WHILE there are many advantages, the base is solid, the bowl is comfortable, the handles are also assembled conscientiously, it does not stink

Exocat, Lyudmila, I hope the new device will have a euro plug. And what was cooked at 0.7?, It's a pity that there are no recipes at all, in general, there are no recipes for Tonze

Well, firstly, they prepared different cereals: barley, oatmeal, wild rice, buckwheat. Secondly, peas, beans, lentils. Thirdly, beef and chicken without salt and a little spices. Stewed cabbage. Well, the recipes are specific and dietary, mainly for diabetics. I also want to try to extinguish dry mushrooms.

I don’t know why the recipes are needed, I threw in everything, as my hand didn’t flinch and let them cook. It just tastes different from cartoons and pressure cookers. And the principle is the same. Now I am making vegetables in sour cream, the last time I added mushrooms from the freezer and more chicken breast, so as not to cook it separately. It is true that I can get a bowl of 3.5 liters, as I cooked for 6 days at once. There are no more mushrooms in the freeze, but there are white dry ones, now I will prepare the next bowl with them.
In slow motion, the main thing is to grasp the essence, and then who is much more.

It just tastes different from cartoons and pressure cookers.

That's for sure. I don't have cartoons, I don't like the taste. There is a pressure cooker, but only because I went with the smokehouse in the same device, but I still cooked jellied meat a couple of times. I like jellied meat in Zepter.
But I liked the slow one.