Slow cookers: model selection, features, reviews

Girls! why do you need such tiny little slows?
I have 2L or even a little more. Well, just the side dish will cook for the family, much less, the butter will melt, the apples for dessert will be stewed
This I mean that we have one Moroccan shop posted on the FB an announcement that they have a lot of rice cookers with interesting prices and there is a bunch of photos of a tiny slow food for 15 euros.
so I think, maybe I still need this little girl for complete happiness, or maybe I will interrupt with 2 big and smaller ones

Why do you need such tiny slows?

Vic, for two of us for the eyes. More volume is not necessary.

Girls! why do you need such tiny little slows?

Vika, for two of us, just what we need. And only I eat milk porridge, so I cook one portion.

[gawala]

so I cook one portion

everyone cracks it with pleasure
So do you put it on at night for morning porridge?
gawala, You little ones!

and also ... I just can't figure out how the socket timer works. Maybe someone has a link to the video, I remember exactly that there was one in this thread.

And only I eat milk porridge, so I cook one portion.

I have the same story. I bought myself an electronic slow bottle (or maybe it is not considered slow) Tonze in a water bath for 0.7 liters. I am very satisfied, nothing burns, does not run away, the delay of switching on immediately in the device is convenient.

how the socket timer works

Vic, it depends. I have a great plug-timer. I am very pleased with him.

I thought they were all the same ...

and also ... I just can't figure out how the socket timer works.

And what kind of socket, mechanics? Everything is simple there. Press on the petals, usually one petal for 15 or 30 minutes. That is, if there are four petals in an hour, then a petal is 15 minutes, if there are two, then respectively 30 minutes. As many petals are pressed as it takes to cook. If it is prepared with stitching, then the arrow on the dial is set as much earlier than the pressed petals, as there is a delay in time.
In general, everything is simple there, especially if you look at the instructions

Virgo, this gum is not exactly a seal, it simply prevents the metal rim of the lid from knocking on the ceramic edge of the bowl and, of course, the lid lies more evenly on the bowl, even if there is a slight mismatch with the lid on the bowl. This bezel will in no way prevent the lid from lifting up and letting off steam if needed

I completely agree!
The lid crawls and knocks very unpleasantly.
Crocpot has a rubber rim, but two small holes in the lid. That is, tightness is not needed, but with an elastic band it is more pleasant.

I thought they were all the same ..

Vic, everyone is different. For example, I could not cope with the mechanics. I didn't have enough mind. my husband bought what is in the photo. Electronic I am glad now, as a baby. I poke my finger at her ..

So do you put it on at night for morning porridge?

I set it at night, set the alarm for 2 am and turned it off. But now I stopped cooking at night until I buy a timer outlet. Now I cook porridge in a two-liter Redber pressure cooker, but the porridge tastes better from the slow.

And yet, please measure the diameter of the lid.

The diameter of the lid is 16 cm, a lid from an ordinary clay pot of 2 liters fits to my slow-moving lid,
but it has no hole, so I only use it at low.

Delicious.

[Galya]

Galya, you have such delicious potatoes. And what is the filling in it?

Was it so boiling ?! And what is the slow model?

Galina, it was a real Japanese (a subsidiary of Panasonic), made in Japan, a 2.5 liter slowcooker (heating from below), with three modes High, Low and Auto. A model of almost Soviet times, it worked for the previous owners for years ... twenty years and I have 4-5 years, I did not understand day and night, I loaded less than the norm and washed the bowl in the dishwasher.
No, it wasn't boiling too much, this was a slowcooker, steam rose and the lid was lifted
From her, I so loved to cook in a slow cooker

And what is the filling in it?

such a cream sauce is recommended for potatoes in foil (From a smart book a recipe for sauce)
150g soft cottage cheese (Magerquark)
100gr. Cream-fresh
1 clove of garlic
salt pepper
1 tbsp. l chives, chopped for garnish.
Stir the cottage cheese, crème fraiche, add the garlic and salt, grated in a mortar until a delicate paste, punch through with a blender.

[Galya]

Galya, thanks for the potatoes, tomorrow my daughter will come and cook for her.

[Galina]

Galina, Galya! Great potatoes! I'll cook it tomorrow too.
Today the slow puffed with minced pepper. It was so delicious!

for potatoes,

In general, the book says so. Do not peel the potatoes, cut in half, but not completely and grease everything with vegetable oil, wrap in foil and 8 hours on low. I had exactly 4 hours on the low. Then, unpack and serve with the sauce, which is written above. But look at your products, whether or not you have crème fraîche. you can cottage cheese with sour cream, you can cottage cheese with cream, you can just sour cream, but garlic is required, it really gives a wonderful aroma, if there are some dry seasonings, you can also sprinkle them with them. I have a vegetable grill seasoning. There is a lot of everything mixed, it is very fragrant, right to the potatoes the very thing. I don't have chives, so I took dry seasoning.
I did not begin to draw up a separate recipe, well, it seems like the idea is not mine, but Irina-
vernisag did it before me., but the sauce is taken from the book.

slow puffed with minced pepper

And share?

Pepper is being prepared for tomorrow too, but I have it lazy.

Galya, I ordered fresh cream for my daughter, she will bring it tomorrow. But I am thinking of adding a bit of homemade sour cream to the cottage cheese, it is fat, it will saturate the potatoes and it will be delicious.

she is fat, will saturate the potatoes

Well, pour the sauce over the potatoes when they're ready. I think that nothing will have time to soak, it is eaten quickly and soaked.
Elena, you do as you are accustomed to, and you can use cottage cheese and crème fraiche, try it, look for your own version. but what tastes delicious. it's true.

[Galyun,]

whether or not you have crème fraîche. you can use cottage cheese with sour cream, you can use cottage cheese with cream, you can just sour cream,

I ordered fresh cream for my daughter, she will bring it tomorrow. But I'm thinking of adding homemade sour cream to the curd

For such purposes, I always have a bag of kefir in the freezer. I leave it to defrost overnight, it turns out a delicate cream curd. It turns out very tasty and very budgetary. Somewhere there is a recipe for such a tasty treat.

Well, pour the sauce over the potatoes when they're ready. I think that nothing will have time to soak, it is eaten quickly and soaked.

Galyun, I have so, very quickly, without having time to soak, your potatoes ate.)))

Somewhere there is a recipe for such a delicious.

I put it in the freezer, froze it, and then thawed it .. Delicious, tender, it doesn't reach potatoes, it is eaten like that .. for breakfast. half a liter makes 170 g of cottage cheese ..

I put it in the freezer, froze it, and then thawed it ..

Summary of the first series ...

first series.

And the second series, took and ate ..

And the second series, took and ate ..

Happy end. Dot.

Happy end. Dot.

And most importantly, it was done in a series and a half ..

And most importantly, it was done in a series and a half

Master...
So, going back to your rosemary and garlic potatoes ... Updated my baby with your recipe. Yes, yes, yes, 3 liters for me baby))) Very tasty! We will often have such potatoes now.

We will often have such potatoes now.

So that's great. It means I bought the book for a reason.

It means I bought the book for a reason.

Not in vain. Galya, it's not in vain ... Only you are reading it slowly))) What is there still?

cream-fresh

Is it closer to cream or sour cream?
our cream-fresh is definitely cream.

especially if you look at the instructions

I guess I threw away the instructions Yes, I bought such a thing and somehow managed without it, but now I want to use it
Thanks for the explanation!

I did not begin to draw up a separate recipe, well, it seems like the idea is not mine, but Irina-
vernisag did it before me., but the sauce is taken from the book.

Yes, her, this is not my idea, this is from the video So take it and expose it, I don’t want to. I have not exhibited these recipes for a hundred years, I have played enough already.

[Irina]

And share?

Gal, Ira-Irsha gave a masterpiece recipe for stuffed pepper. Here he is
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430513.0
Instead of fresh tomatoes, canned food



Irina, Galina, well, somebody already give me a recipe, pliiiz!

Only you read it slowly))) What else is there?

.. But we have a fever, so not for meat .. There is a lot of things there ..

played enough already

Well, play some more, why do you feel sorry for the stoll?

Well, somebody already give me a recipe, pliiiz!

Potatoes in foil with sour cream sauce (slow cooker) (gawala)

And I put the cottage cheese on again, I don't even want potatoes in this heat. Bought melons and tomatoes and eat raw until it gets cold

And yesterday I again baked a small buttermilk buttermilk, whipped butter from cream, help yourself.




Small bar, 200 g of flour, 120 ml of buttermilk, 4 g of yeast, 0.5 tsp of salt, sugar, tsp of plum butter. and tsp oil rast.
The edges of the bar did not reach the walls of the bowl, but the nafik burned out, already blackened. I cut off the ends, but nothing, pretty, tasty

The dough in a bread maker, then we shape the loaf and put it in a cold bowl on the mat, turn it on for max. , 1 hour 50 minutes I baked, along with the proofing.

[vernisag]

vernisag,
Ira, and did you try to lay it with foil where it is most likely to be hot (all oval slows heat more strongly from the sides and back)?

Oksana, foil, it doesn't seem to save me, a thick silicone mat, I think it will help more.

[vernisag]

vernisag,
Ira, I saw on YouTube how a man baked white bread in a mold in a large slow cooker for 2.5 hours at LOU, and then transferred it to High for only 20 minutes so that the crust would be browned



Maybe this is just our case

I don't know, I'll try next time.

Kitforth works for me everyday every night, then cooks soups, then stew meat. The timer socket is lying in the depths of the cabinet until it is needed. Conveniently, I get up, I fed my husband, I put everyone's friends ... and that's it, the bowl is empty. And I understand that I want the same, but I want to do more for two days at once. Girls, tell me, is it really possible to get a 6-liter slow bottle in Belarus?

Katya, it seems to me that a big one is easier to buy than a small one



There are a lot of them on Avito they sell used and not expensive.

Are they delivered with Avito to Belarus?



Maybe a big one and simpler, but Kitfort is probably the only model that is sold everywhere, new and inexpensive

Is there no Avito in Belarus?

[L_e_a]

L_e_a,
I have two Kitforth, buying another, larger model, you can get a completely different food, this one that Kitforth liked so much. Moreover, Kitfort heats from below, and most other models at the top of the base

And me food tastes better from Kenwood
It's just that the kitfort is small, so it stands constantly on the table, and I cook in it. Although the result is always unpredictable, it boils too much and the lid jumps. Everything in the cache is always quiet and calm, calmly stew and bake beautifully.

[vernisag]

vernisag,
Irina, the Kenwoods are no more and will never be, and you can buy either Russell Round or Kitforth.
.




That's what a gorgeous bunch, now I will have cottage cheese



Can Seabreeze make a big joke in Ukraine, maybe they will send it to Belarus?

Avito is full of 6 liter Kenwoods, they are really a mechanic. Better to take with a timer, it's very convenient.

[brendabaker]

Girls with Kitia can anyone dare to make potatoes in foil in it? I understand that the original recipe is not in it?

brendabaker, Oksan, here I am quietly hinting at your recipe for dumplings.I made the same for a whole pack and specially took the cheapest dumplings, so that if you don't like it, it was a pity to throw it out and I must say that not only is it tasty, there is also the cheapness of the dumplings, the dough is soaked in sauce, so this is to also a good way to eat well if your budget is tight.
One remark - if you make a whole pack, be sure to stir it at least a couple of times, they are baked around the edges.

[vernisag]

vernisag,
Irina, the big Kenwoods and both Murphy are eternal sales leaders on Avito ... that is, they are more often than others not suitable for their owners. I would be afraid to take such a model



Deana,
Dina, if only in my separate topic about Kitfort

I understand that the original recipe is not in it?

According to the book, then in my
Breville