Slow cookers: model selection, features, reviews

[LudMila]

LudMila,
I got the impression (IMHO) that some of the slows brought from China from my and not only my sockets overheat, just for the time being, for the time being, I let the user's vaunting pass by my ears (spit heavily, turned it off an hour before the end of the program, 35 minutes water boiled ... and so on), and then, when I bought it myself, I realized that both overheat, only the electronic boils, stronger than it should, and the mechanical smells. And it seems to me that the devices themselves are not to blame for this, perhaps there is some subtlety that I, as an electrician, cannot describe.
I really hoped that the more expensive models do not have this, but it seems that they also somehow overheat? Maybe someone more literate will tell you if this is so?

Yes, and the kitfort overheats well, I have cabbage rolls filled with water, yesterday they were boiling like a fire (the lid jumped and the broth spilled onto the table), which is max. That at least in the cache it gurgles a little after four hours and the top always turns red. But kitfort does not blush the top of the dish for me



The stuffed cabbage rolls are really tasty all the same. After three hours at max. , poured sour cream filling + mayonnaise + a spoonful of flour and another 1.5-2 hours per minute, delicious

I understood from the description that kitfort is an analogue of my monster, only more in volume. Although judging by the power, my 3.5L slow 170W power, kitfort 200, shouldn't make much of a difference, but here you go. The monster helps me out when I need to do it quickly, not in 5-7 hours, but in 3-4. The portion is smaller, but faster. In the end, the taste is the same for a long game, which is 2 hours earlier. So, virgins, you will adapt yourself and find the dishes that you can cook in it and agree with the regimes.

[Stafa]

Stafa,
I fully agree, although initially such speed surprised me, I was afraid that everything would digest into the trash, but no, it gurgles and boils merrily, the lid sometimes has to be moved a little, and the result is the same as in slow-moving ones, only faster, which is also very and very convenient (bought in the morning, put it on, eat at lunchtime)

[brendabaker]

brendabaker, Stafa, in my 2-liter Tonza already 350W! But it's not the power as such that strains, it's even good that there is really strong heating, but the impossibility of adjustment when necessary. Why not make an analogue of a "multi-cook" with a step ...

[LudMila]

LudMila,
Maybe in their sockets the programs work so that these built-in 3 hours is the minimum? The only way I can explain it is that there they only add time, since there is no need to decrease it.



Wish I liked the DGD-20F so much



Smile,
So my meat also did not give its liquid, the sauce was only that from water.



I cooked on MINIMUM mode, the liquid on the bottom did not boil



vernisag,
Ira, in Kitfort I try not to switch modes, because every time there was the same result as you describe ... it boils like that and so.
I'm better at it if the vegetables are hard, then MAX, if cabbage, zucchini, grated carrots, then MIN. The only thing is that it is better to pre-soak rice for MIN, or half-cook it, it sometimes takes the longest to cook.
I also heat milk immediately for a MINUTE, with switching, waste boiling turns out and evaporates more strongly





Meatballs in * cups * from zucchini, Kitfort 2010.
I bought 12 meatballs with herbs, each with a diameter of 5 rubles.,
I bought 3 young zucchini, peeled them, cut each into 4 parts, took out the excess pulp with a spoon - it turned out 12 cups.
I put a meatball in each glass.
At the bottom of the bowl I put chopped zucchini centers, rubbed half of the carrots and put 1 tbsp. l. mixes of dry vegetables from the store.
She set the cups and poured them with sauce from 1 glass of sour cream + 1 tbsp. l. tomato paste + 1 glass of tomato juice + salt, sugar, pepper.
The sauce covered the zucchini almost completely. Then I thickened the sauce by crumbling a piece of black bread into the bowl.
3.5 hours at MAX.
The sauce was boiling, boiling so that I put a spoon under the lid.
If it boiled so much on the stove, then everything would be boiled into trash, but TUUUUUT,
Zucchini is not al dente and not boiled, but JUICY, tender, delicious.
The sauce is rich, the beef + pork meatballs are fully cooked.
In my photo, it is impossible to convey the soft green color of the zucchini (whoever remembers the gray-brown-brown vegetables from the slow-growing, he will appreciate it)

Wow, what delicious zucchini!
And my meat is Bulgarian.



Cut the meat (pork) into long pieces, roll them in flour and salt. She poured some olive oil into the bottom of the bowl. and put chopped onions, tomatoes and put the meat on top. For meat, a little more onion, carrots and pepper (cut into strips), salt and pepper. I cooked for two hours at max, then decided to add a little water (there were few vegetables and there was almost no liquid) (hot water, 150ml), stewed for another hour, added a slice of chopped garlic and another hour for a minute.
Well, this is just an improvisation on a recipe from a book. The meat is tender, tasty The meat was about 1 kg, one large onion, 1 tomato, 1 large pepper and 1 small carrot, grated for Korean carrots.

[brendabaker]

brendabaker, Oksana, vernisag, Irina, well done !!! very nice and tasty!
vernisag, Irina, give details!
but my condensed milk didn't work out ... dark, but liquid. Why is that?

Vikul, wrote under the photo
I have never cooked condensed milk slowly, I don’t know

[vernisag]

vernisag, Irina, Ira, thanks! looks well sooo!

[vernisag]

vernisag,
Irina, what a beauty

She took away meat and zucchini in the boxes. And if you replace the pigs with chicken? Girls, who did the kuru in slow motion, tell the ignoramus what-how?

And if you replace the pigs with chicken?

Mashun, of course you can. Slow chicken is very tasty. Three hours will be enough for her

[Mirabel]

Mirabel,
Vika, did you take off the lid when you were making condensed milk?

[vernisag]

vernisag, wow, what a beauty!

dark but runny. Why is that?

I did it in Chinese, everything worked out, how long did you cook? It is liquid at first, then thickens, maybe underexposed? And you need it without a cover.

And I did some cabbage rolls yesterday at Kitforth. Much easier than in Kenwood, an excellent result was obtained due to the fact that the sauce in Kitfort immediately turns out to be richer.
I bought sour cream, fermented baked milk, half a kilo of minced chicken, 2 onions, black bread and a loose head of young cabbage. (Tomato paste, dried vegetables, salt, sugar, pepper, dry oregano were at home).
She grated a piece of black bread and poured it with fermented baked milk. Finely chopped the onion, mixed with minced meat and bread, salted, pepper, added dry oregano.
I took off large leaves from the cabbage, got only 7 of them, cut the rest.
I boiled the leaves a little in salted water, divided the minced meat into 8 parts, wrapped 7 parts in lmstya, put one right like this.
Finely chop the second onion and put it on the bottom of the bowl along with some cabbage and 1 tbsp. l. a mixture of dried vegetables.
I spread the cabbage rolls and the remaining cabbage on top.
Diluted tomato paste to taste in 1 glass of water, added a glass of sour cream, salt, sugar and mixed. I poured stuffed cabbage rolls with the resulting sauce, pressed them a little.
I cooked at MAX for 3 hours, 30 minutes before the end, I pressed the cabbage rolls again so that they all disappeared under the sauce, thickened the sauce with grated black bread and turned the bowl 180 "
It seemed to boil well, I put a teaspoon under the lid, but here's what I liked:
The leaves were small and it was not possible to wrap them, only to fold them in an envelope and lay them down with a seam, as a result, they remained, did not move apart and were easily taken out on plates ready-made, where they were perfectly cut with a knife along with minced meat.
The sauce turned out to be rich, had a meaty taste, which I could not achieve in a slow cooker.
It turned out to be two great servings, for me and my daughter.

[brendabaker]

brendabaker, while I was reading with saliva! This is a recipe with pictures. I love cabbage rolls, but I have never done it myself, cabbage hates me and never turns out as it should, no matter how much you cook.

[Deana]

Deana,
Dina, there are no pictures, they ate everything very quickly.
Now I put it in a new way, but without twists, I just separated the minced balls from each other with chopped cabbage.
The composition of the products and the amount are the same.

[brendabaker]

brendabakerhow delicious! I cooked stewed cabbage with frozen meatballs, it's also delicious, but I love it when it's all in tomato-sour cream sauce. I remembered a little late, I had to get by with sour cream, by the way, it's also not bad

[Smile]

Smile,
I also love in sour cream sauce

I liked it better when the minced meat is wrapped in cabbage, it tastes richer in its own juice and the whole dish tastes more contrasting. When everything is together, then the taste is a little more blurry.

when the minced meat is wrapped in cabbage

Me too, but the leftovers were not suitable for wrapping it was last year, the last ...

I just can't do without automatic shutdown. They bought it. waiting ..

Galin, how much it costs, I also want urgently. And he has no minutes, current from 1 hour?

how much it costs, I also urgently want. And he has no minutes, the current is from 1 hour

16 euros. No, not from the hour. 15 minutes, 30 minutes 1 hour 2 hours 4 hours, 8 hours.
We have a mechanical one, but for some reason I could not get on the right with it, there are some things you need to put forward, somewhere to turn the wheel. well, in short, not for the minds of the mind. My husband found this on Ibei and bought it ..
Countdown Timer Zwischenstecker - Zeitschaltuhr Rückwärtszähler - Zeitschalter.
The seller does not deliver to Russia. German ibey. We don't buy anything from other resources.

Cool ! It is a pity that we do not have such. He's so compact and cute.

It is a pity that we do not have such.

Surely there is something like that .. China is most likely .. now everything is from there ..

For Kitforth it would be better 3 hours, 3.5 hours, 4-6 hours with an interval of 30 minutes. In 15-30 minutes and 2 hours, it most likely will not warm up

In 15-30 minutes and 2 hours, it most likely will not warm up

The right time is set immediately and turned on. If you need 15 minutes, then you poke the button for 15 minutes. If you need 4 hours, you poke at 4 hours ..
Actually, the device is not for a specific slow cooker, but for programming the time required .. for any device that does not have an automatic shutdown.

So, any time? 3.5 hours poking around?

So, any time? 3.5 hours poking around?

No, just what is indicated 15 minutes 30 minutes 1 hour 2. hours, 4 hours, 8 hours. No halves ..

Girls, please consult. I'm thinking about Kitforth, but after the usual 5-liter multicooker bowls, 3.5 liters won't turn out to be very small? Above I read about stuffed cabbage rolls for 2 servings ... but for two it will not be enough for me, there are four of us, and since there are different cases, 4 servings are not enough) ...

[L_e_a]

L_e_a,
Buy one first, and if you really like it, then buy the second one for special occasions.
Somewhere not so long ago in the topic they wrote about the Stadler Form multicooker with a 4-liter ceramic bowl and with modes * baked milk * ... and I forgot what else

[brendabaker]

brendabaker, this, of course, is an option, but still, what do you say, lunch for 4, any of which may ask for more, can you do it? Or will you have to give out food strictly limited?

[L_e_a]

L_e_a, Catherine, for a long time I had from the electric pots for everything, only the Boy's quiet cooker, a bowl of 3 liters, and 4 people of us - me, my husband, 2 teenagers - filled and fill all my slow-cookers almost to the brim - very small portions are obtained - just the family sat down and ate.

Oh thanks. And when I read about filling no more than 2/3, I really doubted whether it would fit. And so the question is removed, great.

[L_e_a]

L_e_a, Catherine, there are many adherents of filling 2/3 of the volume, the instruction says so.
But I fill almost the entire volume, and, mmm. everything is preparing well.
So see for yourself - stick to the instructions or real years of experience

Katya, so there are big slows, 5 by 6 liters

[vernisag]

vernisag,
Kitforth will be quicker, and then only round Russell 3.5 liters, oval Kitforth 3 liters and, if there is still a Stadler 4 liters, are on sale now.




Well, Kitfort's price is quite suitable to take for a sample, like it, or how



I couldn't make friends with the big and unhurried

[🔗]

Nuuu, no, the cache is definitely better than kitfort, not even comparable. The huge one only hurts and the bowl, in my opinion, is not entirely successful in shape, but it works just fine, the quality of the bowl and body, lid is just wonderful. Yes, he cooks longer, but the slow one should cook that way, at temperatures below 100 degrees, without any boiling. Kesha cooks just like in a Russian oven, he does not cook, but languishes and on top I always have a ruddy, beautiful crust.
Kitforth cooks, stews, no languor, everything boils. You can put it out in a slow cooker.



Avito is full of all sorts of selling and almost nothing.
🔗

Kesha just cooks like in a Russian oven

and 6.5 l = this is great, especially for broths, jellied meat, jam, 2 tescomy-ham makers in my kenwood include, compotes, 2 chickens, a lot of meat = convenient for the housewife who likes to cook a lot and in reserve.

Irish, I have 4.5 liters, like this. And I like that it turns itself off.

In Belarus, I saw on sale, apart from Kitfort, a certain Klarstein digital slowcooker, 6.5 liters. I did not find any reviews about him at all.

[like kenwood]

Klarstein digital slowcooker, 6.5 l

oh how beautiful

like kenwood

Now, if I could be sure that he is just tormenting, and that there will be a crust ... I really want a ruddy crust :)
Girls, and the whole chicken, as in the pictures, in which slow lye should be baked, in a large one or in 3-4 liters, is it also baked?

does not cook but languishes and on top I always have a ruddy, beautiful crust turns out.

I found old photos from a neighboring topic, see how beautiful the cache is cooking.

Girls, and the whole chicken, as in the pictures, in which slow lye is it necessary to bake it in a large one or 3-4 liters too?

Yes, they seem to bake in any, I have not baked in the kitfort, boiled, stewed or rather stewed.

Wow, what a beauty! If I didn't know, I would be sure that they were baked in the oven. And I don’t want a stew: (I’ll go to remember German and look for reviews on Klarstein ...
Did I understand correctly that crusts are obtained from "non-hot" slow cookers? Or does it depend on something else?

On the contrary, in Kenwood, the chicken turned out * rubber * and a lot of liquid flowed out of it, and Kitfort baked it in his juice, as in the oven to taste, and you can achieve ruddy using oil and paprika



It seems to me that it all depends on the amount of food, I stuffed a whole chicken in 1300 g into Kenwood, and 2 legs in Kitfort, on a wire rack, so everything turned out to be tiptop.

I have never! None of the 4 slowers did not blush anything on top or on the side. The monster burned to the bottom, it was. But there was never any blush. I also have a 6.5-liter oval cache. But he also does not blush.