Slow cookers: model selection, features, reviews

And about bread .. must you bake in the form? Or you can cook straight in a slow oven

Cover with baking paper then. maybe even in two layers. I was making a casserole, the bottom was slightly burnt, although there was paper.

And nobody tried to line the bottom of the bowl with aluminum foil and bake on baking paper on top?
In the morning I watch YouTube how bread and pizza are baked in crockpots and was surprised that, in the classic large crockpot, pizza was baked for only 1.5 hours, and bread was baked for 2-2.5 hours
Bread in a slow cooker is different from bread that is baked in the oven, it has a light top crust, a dense and rather tough side crust and bottom and a coarsely porous crumb. Anyone who does not want to monitor the condenser wraps the lid in a thick towel to absorb moisture.

I'm not light, well, if you bake less, maybe it will be light.
Oksana, under a picture of bread, I painted the cooking process for you.
And the crumb is normal, very beautiful.

[vernisag]

vernisag,
Irina, class !!!!!!
Gorgeous bread, THANKS: mail1: copied words

Girls, and a 2-liter Tapper food will do there, the one for ovens?

Svarganila. This is delicious.

Spaghetti casserole "A la Italia" (slow cooker) (gawala)

[gawala]

gawala, super! And immediately with a recipe!

And immediately with a recipe!

Well, why pull?

And I put the pizza to cook, I'm waiting for what happens

And I made a cheesecake with berries.







And one more, with an apple and berries.
To prevent the juice from flowing, as in the first one, I did not add sugar, just mixed it with starch, and sprinkled it with powdered sugar when it was ready. Help girls

[vernisag]

vernisag,
WOW !!! Irina, how lovely



How useful Kitfort turned out to be in the household, despite only one button and two modes

That's for sure

And I am VERY happy with the pizza, practically out of nothing I made myself an appetizing dinner in 2 hours at MAX, wrapping the lid with a terry towel.
The crust is crispy, the yeast is not felt either by smell or taste.
I was surprised that the combination of tomato paste sauce and a piece of cheese that was lying around and dried up in my daughter's refrigerator turned out to be so harmonious that I dithered her up for dinner with pleasure.
The dough was made according to the recipe on the package in flour.
250 g whole grain flour (I had half w / s and half c / w)
1/4 tsp salt
1 tsp dry yeast
170 ml water
25 ml olive oil (I had corn oil)
Mixed the dough, left for 1 hour, then kneaded, froze half, and made a pizza cake out of half. I wiped the bowl with a cotton pad, oiled, baked without paper.

[brendabaker]

brendabaker, vernisag, girls, what a beauty! What I didn't expect was that you can bake in Kitusha! And I wanted to eat less flour, but I want to try!
By the way, what do you think, if the dough is yeast-free, will it go? I got used to making pizza on yeast-free.

[Deana]

Deana,
Dina, the whole utub bakes in his crockpotaz and Hamiltons, why shouldn't Kitforth bake?
As for yeast-free, I baked * chocolate on boiling water * and Tanya (Admin) baked a gorgeous gingerbread ... but how will pizza behave until you bake it?



I have a recipe for yeast-free pizza dough on the packaging of whole grain pizza flour, but is it any unusual ???
Add 1/5 tsp into a glass of sour cream or kefir. soda and leave for 5 minutes, then pour in 0.5 tbsp. flour with salt.
Bake the thinly rolled cake in the maximum preheated oven for 10 minutes. Put the filling on the cake and bake for another 10-15 minutes.
(It seems to me that there is not enough soda and flour for a glass of sour cream)

Dear Girls (and Boys?)
Take me to the "Circle of Slow Markinians / Slow Cookers"
In the coming days I will become the owner of Crock-Pot SCCPBPP605-050!
We have had a temperature of about 30 ° for several weeks already, and in the next two weeks, they generally promise 33-35 °! Cooking at home is almost suicide. Let the pot cook itself, but I'd rather sit in the shade
At first, many questions will probably arise. I will ask

[igel _el]

igel _el, Christmas trees, did not think to put a pot on the street, I wanted to make meat, but because of this damn heat I refused, but it was necessary to go outside
And congratulations on a good pribluda, it's not magic meat, and porridge is also superb.

Ladies, what's the point of a dog in a pot ?? Or bread like meat turns out to be magic ??

[Lerele]

Lerele, “Into the garden! All to the garden! " And let the neighbors breathe in the divine scent

[Lerele]

Lerele,
I liked the pizza more to my taste than from the oven, the crust is moderately crispy, yeast and does not smell and the crumb is so delicately tasty, in short, I repeated the experiment today and will repeat it, it feels, more than once.



And the pot is not as hot as the oven

In the coming days I will become the owner of Crock-Pot SCCPBPP605-050

Cool!..

And in the next two weeks, they generally promise 33-35 °!

Even you have absolutely no gate. It's a little nicer here. +30 ..
I went to see the weather forecast. Hmm .. + 35 that week.

And the pot is not so hot,

Doesn't breathe at all. I don't even turn on the fan. Everything is within the climatic norm.

and what's the point of a dog in a pot ?? Or bread like meat turns out to be magic ??

Ir, and it is necessary to conduct an experiment and compare.

[Elona]

Crock-Pot SCCPBPP605-050!

Oh, what a beauty! Brought a photo for everyone to admire



Elona, be sure to share like her. By the way, there are excellent recipes on the crokpot website.

Yes, I just tried it, I don't know if I will still bake, but I liked the result. In general, I like to experiment, the experiment was a success, and you can bake and boil and stew and bake.

[gawala]

gawala, so I asked, maybe the dough is also tastier in a pot than in the oven, I don’t know.
And the weather collapsed, now I have +34 in the shade, and for 10 days the forecast is no better, they brought the Klima from the basement, I have one with a hose, although you can live, but not cook yet. They help out multi, they do not give off such heat, but from the slow one there is still more and longer, I did not think to take it out into the street.

Brought a photo for everyone to admire

I already admired the ibey. Especially at the cost.

dragged Klima from the basement, I have one with a hose

Ir, we have such plowing all day. Two pieces. But one thing pleases, it's not stuffy at night +17 ..

[Svetlenki]

Svetlenki, wow, and I am already an old woman, quite ugly, but she works well.
Still standing in the closet, no one can see
Will break a pretty buy

gawala and at us even at night 22-24 nifiga is not ventilated.

Help out multi,

It's easier for me. In terms of food. Yauze and vegetables and no problems with cooking.

[gawala]

gawalawhat is yauza ??
But I still have to cook, I have a son-in-law in my arms, my daughter left for Russia with the children, and my husband eats, and to each his own, so it’s still a little, but I do that as soon as possible.

[Galina]

what is yauza?

I immediately remembered the river in Moscow

I already admired the ibey. Especially at the cost.

I am calm, because the volume is too large for me. To nothing. But beautiful. Crockpot has stylish most of the designs. Considering that usually slows have a very boring look IMHO

Krokpot would have a slow slow the size of yours, Galina, I would immediately buy

what is yauza ??

Meat and cheese cuts. For the Germans it is brotzeit, for us it is jause.

If Krokpot had a slow-release the size of yours, Galina, I would immediately buy

Light, I didn’t bother dear, I didn’t know how it would go with me. Well, imagine, pay off a certain amount and there will be an unclaimed one. And then 21 euros and not a shame if it is unclaimed. But the truth was in demand.

Girls. I made bread for 600, but the flour is straight in the slow. Cools down. The barrel and them grabbed, and the top somehow tanned one-sidedly. I'll post the cut later. I put the foil on, greased it, baked for about 3 hours.

[gawala]

gawala, I, too, like mine for 20? I bought a three-liter one, now I don’t remember how many years ago. And I don't remember the price, I remember that it was very cheap. And it works great mmm.

' that's what came out. I haven't cut it yet.

I bought a three-liter,

Well, I have 1.5 liters. I don't need any more. stands on the stove. I use it all the time. I like porridges very much. I have it just a toy .. When I took it out of the box, I almost shed a tear from emotion. How good she is. Thumbelina.

did not cut.

We are waiting for impressions.

[mowgli]

mowgli, it turned out great, try it, write, is it different from the oven, okay?



I have been slow since I was 13

[mowgli]

mowgli,
ZdOrovsky bread, well done Natalya
It is very interesting to know the details of baking such a large loaf
Also looking forward to the cut



Svetlenki,
And I want Svan 1.5 l, because there is a swan drawn



But I'm already panicky afraid to run into another slug.

But I'm already panicky afraid to run into another slug.

Slow, you mean?

I have been slow since I was 13

And I, new from the warehouse, did not have a fly ..

I mean, slug

This is when a normal, regular slow, in which it does not boil, boil and does not burn. Well, how is my beloved Kesha
I would have such a cache, the current is small, otherwise it hurts huge.

right in the slow.

Natalia, the bread is beautiful.
What is slow?

Now in this thread you need to indicate the model of the slow cooker, otherwise with this Kitford everything is somersault = he is not a classic slow cooker, MAX mode = brazier, stewpan, oven.

Still, they shouldn't have brought Kitford into a separate topic.

[gawala]

gawala,
Galina,
Slow ones like your Breville, our Kitfort and Chinese soup cookers are faster and faster than the models we have sold before. I want the same as Kitfort, but 1.5 liters in volume, so that I bake bread and pizza and cook beans and bake tasty potatoes, not wooden

slowers like your Breville, our Kitfort and Chinese soup cookers are faster and faster than the models that we previously sold

Ah .. here's how .. Ir, well, in general, I'm not really in the subject, that's why I asked .. yes, for such a number of years, they have already made a new one, faster and hotter. engineering thought does not stand still.

what we have previously sold

Well, if my memory serves me, then 10-12 years ago only American ones were sold on ibey. In those years I was puzzled, and then I thought that I didn't need it and everything calmed down on this. but there was America, my husband also helped me to search.

I also saw a 1.5 liter OVAL slow, like from Andrew Jayes, but I'm afraid they are 128W, not 220W

1.5 liter OVAL slow, like from Andrew Jayes, but I'm afraid they are 128W, not 220W

Oksan, well, I have Breville VTP169 Slow Cooker, Crockpot, Schongarer 1,5l, edelstahl, 120W, it plows just fine. TTT. It seems to me that the smaller the volume, the less power, which is logical.

[gawala]

gawala,
Galina, I'm not talking about the power of the slow, I'm talking about the voltage in the network, I just could not accurately express my thought
(We have 220 volts, and in America 128, and the transformer is more expensive than the device itself)

[Victorian Christmas cake.]

Victorian Christmas cake.
for nimble Kitfords and others like him.
for MAX mode

The composition of the product:
680g plain flour
680g butter
450g icing sugar
450g dried chopped cherry
680g currant
680g candied fruit
225 g ground almonds
8 eggs
Zest of four oranges
15g ground spices (cinnamon, cloves, nutmeg)
½ Pints ​​of brandy

For almond paste:
225 g ground almonds
450g icing sugar
A little orange water
3-4 egg whites

For glaze:
6 egg whites
680g icing sugar
lemon juice

Method:
Preheat oven to 160ºC, 320ºF or gas mark 3.

Line a large cake jar with butter and greaseproof paper.

Soften the butter, then gradually combine with sugar, flour and eggs. Then add cherries, currants, candied fruit, ground almonds, spices and brandy until a thick mixture is obtained.

Pour this mixture into a lined cake jar, then place in a preheated oven and bake until the skewer comes out clean when placed in the center of the cake. It will take about six hours, but keep an eye on it.

Once your cake is out of the oven, take it out of the pan and let it cool on the wire rack. Then you can make almond paste.

Combine ground almonds, granulated sugar and orange water in a bowl. Slowly add the egg whites and stir until the mixture turns into a dough.You may not need to use all the egg whites, so watch the consistency of the mixture so it doesn't get too thin.

Take the almond paste and roll it out to about 5mm thickness. Using your cake tin as a guide, cut out a circle to cover the top of the cake, and a strip to enclose the sides. You can then place it over the cake using jam or water as glue if needed.

Next, you can make the frosting by mixing egg whites and fine sugar together. Add a few drops of lemon juice until the mixture is pasty. Cover the cake with this icing and leave in a dry place until it is firm.

Then you can decorate the cake along the conveyor with some more powder. It's up to you to choose the style of decoration, but if you want to keep it authentic Victorian we suggest writing a Christmas message on your cake. You can add some food coloring to the icing to create a variety of colors for your cake.

about the voltage in the network, I just could not accurately express my thought

A .. yes, a transformer is needed.

1.5 liter OVAL slow, like from Andrew Jayes, but I'm afraid they are 128W, not 220W

written Voltage 220-240 V and such a slow-slow
Min Temperature 70˚C
Max Temperature 95˚C

🔗

reddish miracle how good

[Irsha]

Irsha,
Yeah

1.5 liters so cute

I have a 3 liter Sibrizka. Also a very long time ago. Girls from Simferopol told me .. Thank them very much again. Here is a cut


The dome almost reached the lid. I wanted to make an incision, but I probably should have done it right away.

[mowgli]

But this temperature is definitely not suitable for me, it is more for fondues, sauces and vanilla puddings, where the eggs should not curl.
I need it hot like Kitforth



mowgli,
A big bread turned out, a whole loaf and, what pleases, did not burn anywhere, the crust is even