Slow cookers: model selection, features, reviews

[Stafa]

Stafa,
I warmed myself for 200 and warmed a fork from Kitfort, I got scared and threw it away, because the check was from Ashan and was long lost.
Then I bought it in OBI, electronic, such an instruction that I can't figure it out, gave it to my daughter, if she can handle it, she will turn on the fireplace for a week.
I went to the nearest utility room, and there, though expensive, but the quality is better than Ashanovskaya's and clear instructions, plus a very convenient, not cumbersome form of the timer, plus it is packed so that it's nice to take it in hand.
In short, many pluses

can you cook with young potatoes? so I don’t want to buy the old crop in the super

Vic, of course you can. Just choose the variety not for mashed potatoes and make it with a peel, she's young .. Well, watch the time ..

even less than 2 hours was prepared.

Everything depends on potatoes, I think so ..

That's how she cooked. in spices and olives. oil.

I have a bunch of these for 200, they are connected to tens of 1.5 and 2.5 kW and do not buzz anything. There is also a leroy for 100 and the same is in the works. But in Auchan, it's kind of dumb to take, buy quality and throw it away.

Fitted a glazed pot into a mechanical slow lid. Got up perfectly

[Skazi]

Skazi,
Oh, what a pot, lovely, just lovely

Delayed with a review of the mechanical slow with Tao. Little red with unglazed pots. I have two of them, one liter and two liters. The little one stayed at home, took the two-liter to the dacha. So far she was just simmering milk, cooking dried fruit compote and stewing potatoes with msom.
Compote and potatoes - as elsewhere (I do not belong to gourmets who feel all the subtleties of taste from different pots))).
But milk is super! If only because he has such a gorgeous chocolate crust! I lowered it three times in all the time. Just like in the oven.
In general, I am very pleased with the purchase.
It stank at first use notably))) But I was ready. I didn’t know if it’s an electrician or a lubricant. I hope that the second, because there is practically no smell.
And it cools down for a very long time in the base, longer than Kitfort and Russell. Of course, it cannot be compared with a stove, but the quality is pleasant.)

Hello everyone! I read you from the bushes - a look with surprise stumbled upon the activity in the slow theme. For me, dishes in slow cookers have always been "winter". Like thick sauces with potatoes and meat, aromatic oriental vegetable dishes. And then I realized that in the summer, when it’s hot and I don’t want to stand at the stove at all, slowness is salvation.

I have a 3.5 liter Crockpot, she changed my Russel Hobbs. Very happy. Today I made pork belly in barbecue sauce.



Thank you very much for the inspiration and activity.

I didn't have a colorful recipe book - I take recipes from the Crockpot website.

Sample recipe:

1. Pork brisket (slices 2.5-3 cm thick, see photo) - 500 gr
2. Tomato paste - 50 gr
3. Water - 150 ml
4. Brown sugar - 4 tbsp. l
5. Worcester sauce or balsamic vinegar - 1 tsp
6. DARK soy sauce - 1 tbsp. l.
7. Dry garlic - 1 tsp.

Make a marinade from steps 2-7. I taste the marinade. I don't add vegetable oil, because the brisket will give fat to the sauce during cooking anyway.
Spread a couple of tablespoons of the marinade over the bottom of the slow lamb, lay out the brisket, pour the remaining sauce
Put on "HI". After the appearance of bubbles at the edges of the slow, transfer to "LOU". Cook for 4-5 hours.
Salt at the very end. Do not salt the marinade at the beginning. Soy sauce only.

Bacon bombs.
400g ground beef
1 sl. l barbecue (grill) seasoning or paprika, salt, pepper, garlic, chili.
1 small egg
1 tbsp. l bread crumbs
4 things.Jalapeno peppers or mini paprika.
50g. cream cheese
8 speck washers
Mix the minced meat with seasoning, add the egg, crackers, mix. Remove seeds from the pepper, fill the peppers with cream cheese. Divide the minced meat into portions, put the peppers and cheese in the middle and form a ball, wrap it in speck and put it in the MB. Pour everything over with barbecue sauce and set on high for 3 hours or low for 6 hours.
I didn't have peppers, there was cream cheese with paprika and there was no speck, there was smoked-jerky, Rama sauce for vegetables and I added 1 teaspoon of cheese with paprika. The photo shows the cheese ..
Delicious.

[Svetlenki]

Svetlenki,
I wish I could copy words from your recipe



gawala,
Galina, I write everything down with gratitude, I'll change a little to my taste

to your taste

A very versatile recipe. you can do anything you like, with any sauce and any fillers. The bombs are very juicy, well, that's understandable, they are stewed in the sauce. They were ready earlier, but I decided to do a full cycle, that is, 3 hours. And she did the right thing. The sauce thickened, became even tastier and the bombs were soaked. So why the husband does not like everything that is minced, but here he diminished a couple with great pleasure.

[gawala]

gawala, Galina, and what is speck?

[Ksarochka]

Ksarochka, Elena! It's probably bacon.

and what is speck?

probably bacon.

Yeah, he is.

pork belly in barbecue sauce.

Homemade sauce or any purchased one? Well, the algorithm would not hurt either

Today I made pork belly in barbecue sauce.

Added a recipe to my post

Slow cookers: model choice, features, reviews # 9074

[Svetlenki]

Svetlenki, Sveta! And what do we have for a side dish? Plain spaghetti or vegetable?

And what do we have for a side dish?

Chinese noodles with vegetables

1. Boil the noodles in salted water until tender, put in a colander, put in a bowl, season with soy sauce, a couple of tablespoons of sesame oil, a little Chinese spice "5 spices"
2. Add spiral carrots and raw bulgarian peppers to the noodles.
3. Mix everything

That was tasty. Fair!

[Svetlenki]

Svetlenki, Sveta! How sincerely described! I already have a taste of all this in my mouth! This week I will definitely do it!

And this is the third time I've been cooking potatoes according to Galina's recipe, and so I like it both hot and cold (and by Kitfort, of course). I replace half of the oil with water, I put what greens are in the house.
I wrote down words for myself, I will do it often



We have such an unusual heat that I will cook potatoes in the morning, and then all day in a cold form I eat with this and that.

Girls, hello. Has anyone slow cooked beans? Can you tell me how? I've got Kitforth. I really want to cook beans according to the recipe of Elena Kamch "Prebranats", here the recipe is posted on the forum. Teach, pl.

Has anyone slow cooked beans?

I did not do.

[Mashutka]

Mashutka, Maria, I didn't cook either. But the recipes contain beans from Masha-Masinen.

We have such an unusual heat,

We are also hot, so tomorrow I will charge a slow-cooker with potatoes and tagine with meat and let them puff on a couple.

Chinese noodles

Light, is this rice noodles? and brisket on the neck can be changed?

[Mashutka]

Mashutka,
I cook beans regularly, soak beans in a large amount of cold water, at least overnight, or better for a day, change the water a couple of times,
Then I wash it, drain the water, put the beans in a bowl, fill it with water 1: 4 of the dry amount, if it is 1 glass, or 3 cm above the level of the beans, if it is a 0.5 kg bag of beans.
I cook on High, in Kenwood 706 it is 5 hours, in Kitfort (I cooked a small amount) it was cooked in 3.5 hours. If Kitfort has foam, or the lid starts * dancing *, then I just put the spoon on, or move it a little, the foam disappears immediately.

Here, in the photo, I calm the milk froth



Salt almost ready-made beans, I freeze the excess in portions

Added a recipe to my post

Thank you! Salt at the end - if the amount of salt did not suit your taste?

Girls, do you think Kitforth will be hotter if you do this work in it on Low, can you make more sauce so that it doesn't boil away?

And this is the third time I have been cooking potatoes according to Galina's recipe, and so I like her

Eh, but my hands have not yet reached it yet, my husband cooked cabbage, I must first deal with it. But in the plans I keep. I'd like to try it.

[Deana]

Deana,
I would immediately put it on the MINIMUM mode, but I would not rush about the sauce until it becomes clear how much juice the pork will release. Adding is always easier than subtracting

[Deana]

Salt at the end - this is if the amount of salt does not suit your taste

Deana, Dina, and we did not salt the marinade. It's just soy sauce. The marinade will taste sweet. So at the end we try the marinade and salt, if not enough.

and about the sauce I would not rush until it becomes clear how much juice the pork will release. Adding is always easier than subtracting

Yes, at the end the sauce is of a wonderful consistency. Straight sauce

[brendabaker]

brendabaker, I thought about Low, but our Low is an ordinary High and I'm afraid that it will boil over, because in the original recipe Low begins. But you're right, you just have to look.

and we didn't salt the marinade. It's just soy sauce.

Well yes, but it's salty. I like the combination of meat with sweet or sweet-salty, so maybe I won't have to salt.

Such beans were cooked in Kitfort for 4 hours at MAX, for 1 glass of dry beans, 4 glasses of water (I propped the lid with a spoon.)
I boiled it, drained it, washed it, mixed it with scalded onions, dry vegetables and soy sauce and let it cool. I fill the resulting semi-finished product in a plate with mayonnaise and fall asleep with the herbs that are.
Or pour hot beans with tomato sauce and let them cool and soak



Kitforth would have a lid with holes and plugs, like a Chinese slow, he would not have a price
It is necessary to slightly lift the lid for it, as it immediately becomes a classic slow-motion, where on MAX there are only bubbles along the walls of the bowl, and on MIN there is almost nothing trembling. But you need to quickly, put in the plugs and let yourself spit like a saucepan

[brendabaker]

brendabaker, this idea needs to be presented to them, in glass you probably can't do that, but if the roof is ceramic, then completely.

[Skazi]

Skazi,
Oh, what a pot, lovely, just lovely

Oksana, thanks! But its main charm is that it washes perfectly, otherwise with the original pot I sometimes have some uncleanness.

[Deana]

Deana,
Dinah, some slow cookers have holes in the lid like
on saucepan or frying pan lids, if your memory does not fail, then Atlanta seemed to have a hole



If Kitfort were round, I would just pick up a glass lid with a hole of the required diameter and a circle made of silicone in the store so that it does not fidget



Monster MAMAN also seems to have a hole in the lid

[gawala]

gawala, GalinaGal, as you very briefly told about katroshka ... so potatoes, oil, they recommend olive and rosemary. Is that all? and so 2 hours per hi? I didn't understand about garliclay down to put or not?

[brendabaker]

brendabaker, I know the holes, but we were talking about the holes with a plug, so that if anything could be closed with this hole.

[Deana]

Deana,
Yes, with plugs it would be generally gorgeous

[brendabaker]

brendabaker, so let them improve, but for now we will sit with a spoon.

[Deana]

Deana,
In-in, or let each buyer be given a spoon (preferably a silver one) in the kit with Kitforth

you told about katroshka ... so potatoes, oil, they recommend olive and rosemary. Is that all? and so 2 hours per hi? about garlic did not understand whether to put it or not?

Vic, just crush the garlic in the cheek. But this is how you like it. There is garlic in the recipe, but we, for example, have it banned .. So I did it without garlic. But my husband liked it without him. I took some kind of purchased good seasoning. In our tea shop, it was sold. There, in addition to all kinds of teas, there are also various dried seasonings.Well, I bought it for salads and vegetables called.
Yes, on HI, according to the recipe for 3 hours, but in two I had everything ready. look at the readiness of the potatoes.

[gawala]

gawala, GalinaGal, has already prepared everything and ate everything. Garlic added, OM and ghee, salt and provencal herbs. Delicious! Thank you very much! give me more recipes from your book.

give me more recipes from your book.

Necessarily, as the food arrives in the refrigerator. Make some bacon bombs, by the way. Well, very tasty.

[Svetlenki]

Girls and especially Svetlenki, do you think the recipe for pork belly will turn out turkey? I want to try the recipe, but the meat is poultry now. You can add vegetable oil, because the breast is lean, and so, in terms of properties, is PSisa even suitable for this recipe?

[Deana]

Deana, Dina, I'll tell you a secret, in the original of this recipe there is generally a pork loin without bone (people also call this part of raw meat carbonad by analogy with the cooked-smoked meat of the same name). So that's it. They cook it in a piece for longer, and then tear it into fibers with forks and serve it in hamburger buns. I'll throw you the original recipe under the spoiler - can you translate it with Google? if something is not clear - ask, I will explain

🔗

My answer to your question is from a turkey thigh. From the breast - not worth it

[Svetlenki]

Svetlenki, Thank you! We understand without Google Well, it means that PSisa will only go to the pastor, we must look for a pig. Hips do not want for some reason. Okay, let's look.

Hips do not want for some reason.

I think you are not fair to this part of the bird.

[Svetlenki]

Svetlenki, I don’t usually like them, I just don’t feel like it at the moment. I'll see if some insight will descend in the store

I usually love them

well, then I'm calm!

[Svetlenki]

Svetlenki, well what can I say, did with the pig (taki), 4 the most greedy for sauces did twice as much. Today at work I gave it a try, now I sit, rewrite the recipe for everyone without slowness, people want to adapt it to the cartoon.

[Deana]

Deana, Dina, I was a little worried that you didn't talk for a long time. Suddenly did not like

now I'm sitting, rewriting the recipe for everyone

This is the best praise for you as a hostess and for me, of course.

Tell me how simple and what a wonderful result! You don't need any commercial barbecue sauce.And you can also add a Chinese note if, for example, toss in a couple of pieces of ginger and an star anise star with the marinade. It will come out great too

[Svetlenki]

Svetlenki, by the way, I thought about the ginger! I will not star anise simply because I do not like them ready to catch something.
This time I did it with balsamic, because it turned out that there was no Worcester. Next time I want to try it with a Wooster.
By the way, I did an hour on High and then transferred it to Low. All together for 4 hours and then left to warm up until morning.

By the way, I did an hour on High and then transferred it to Low.

I did everything. In my original recipe I also did this and wrote about it

Put on "HI". After the appearance of bubbles at the edges of the slow, transfer to "LOU". Cook for 4-5 hours.

In general, I think this is the perfect way to slow cook. Bring to gurgles (closest to a slow boil) and transfer to LOU. More precisely, I did not invent it, but this is how they cook roast, stewed vegetables, etc. Bring to a boil as soon as possible and then reduce the heat.