Slow cookers: model selection, features, reviews

They are just very large, now families are mostly small and it is too large for many. And since the three-liter was not on sale, they picked up the big ones, now they get rid of them. And many simply do not understand the preparation for such a long time.

[Deana]

Deana,
Dina, how many ml did you make sauce for a pack of dumplings. Was the pack 500 g or more?

Made potatoes in foil .. Yes, exactly 4 hours .. on LOW, according to the book 8 hours on LOW .. Well, here everything is learned by typing ..

[Deana]

I just have an idea to make frozen dumplings in sour cream sauce, adding some cheese at the end



Deana,
Irina made potatoes in foil for 4 hours in Kitflrt, at MAX, turn a few pages back

[brendabaker]

brendabaker, I did not measure the volume of the sauce, poured it by eye so that all the dumplings were covered with liquid and a little more so that there was where to float. Probably it was possible to pour more, so as not to interfere, but at first it seemed a lot. More liters for sure.
The pack is ordinary, probably 500 grams, I didn't even look, if not 500, then less than 400 for sure.

Irina made potatoes in foil in 4 hours

Well, thank you! At work, in turmoil, I missed this message.

I ate the first potato in 2.5 hours, decided to leave it for another half hour, but I forgot and it turned out four hours with a fried barrel. And so even three hours at max. enough is enough

[vernisag]

vernisag, Thank you! Somehow I missed the original post. If I find a decent potato, I want to try it.

but I didn't get it today Galina potatoes are not tasty and glassy at all. Still, a lot depends on the type of potato.

there was not a single house, sent the youth to buy some from the Turks

it didn't work out Galina potato

Vika, I'm not guilty ..
And what did you do with or without foil?

not tasty and glassy at all

I have my own potatoes from the garden.

I'm not guilty.

what are you talking about! This is the potato's fault I cooked without foil.

own potatoes, from the garden.

Well that's the answer to the question
I'll buy a young one tomorrow at the market and cook

I cooked without foil.

It turns out very tasty in foil too. according to the recipe, it is necessary to cut the post in half and smear the oil cut. my potatoes didn’t even want to cut, I have a large one with one and a half of my fists, well, okay, with a fist .. I didn’t suffer and I just twisted it in foil and did it.
just tried it now. All the same, I somehow cut one potato and oiled it. Well, very tasty.

And I also put garlic in foil, the aroma is delicious

It turns out very tasty in foil too.

Who would doubt that

And today I specially selected potatoes in the market to cook in foil. I'll put it on in the morning to prepare.

I drive my slows. Today's report
In the little girl I cooked vegetables in puree soup. Then I just added coconut milk, hazel paste and blended everything.
I cooked beef broth in a large one. Meat (ribs) straight from the freezer + a standard set of vegetables and seasonings. The broth turned out to be incredibly rich and transparent!
And all this "kitchen" works on the street

It turns out very tasty in foil too.

A question posed - can you only have potatoes in one layer? Will it bake at two? The bottom is still small in area, and I certainly won't eat one potato. Well, to give a man one - how to make you laugh. I want to do everything at once, but I'm not sure about the second row.

[Deana]

Deana, I have this: a ceramic pan, heats up, relatively, evenly.Therefore, all products that touch its walls heat up a little faster than inside. Small pots (eg about 2 liters) heat up faster and more evenly, large ones (from 4 to 6 liters) take longer. In large ones, it is better to cook foods with liquid: soups, jellied meat, compote. In small stew vegetables, meat. But I always add liquid. Therefore, nothing was baked. Specifically, on the question, I imagine it so that the potatoes are baked in the same way in 2 and 3 layers. Only the barrels that will touch the walls will be slightly baked. But it will just be the spicy taste of potatoes with a crust, like in a grill. Only one barrel, not the whole. Everything is learned through experiments. Try it and you will succeed. Bon appetit, and write us how you did it.

[Deana]

Deana,
Dina, I looked on YouTube, where they fill a 2/3 bowl with a pot in foil and cook it all night at LOU



The potatoes were pierced with a fork and wrapped in foil, without oil.



Samopal,
Oleg, is baked by those who put products less than the norm and with an insufficient amount of liquid, that is, they violate the rules for using the device.

The potatoes were pierced with a fork and wrapped in foil, without oil.

Yes, she is not punctured, it will cook perfectly .. Why do you prick her, poor ..

[brendabaker]

Oleg, is baked by those who put products less than the norm and with an insufficient amount of liquid, that is, they violate the rules for using the device.

brendabakerOr I missed something, or didn't understand ... Are potatoes in foil cooked completely without liquid? Only rows of potatoes wrapped in foil?

[Lyi]

Lyi,
No liquid




And I collected what was in the house and put it in Kitfort for 5 hours per MIN

[brendabaker]

No liquid

brendabaker, Thank you!

[Lyi]

It turned out to be a full bowl



Lyi,
Therefore, we are discussing the mode and time, that the recipe is waterless, for a slow cooker it is not the most common (just like bread and pizza)

[Samopal]

Samopal, brendabaker, Thank you! Boom to try, you just need to find normal potatoes, or even peas, or some kind of dumb.

brendabaker, threw vegetables without anyone? Or did you add some spices? They look gorgeous.

anhydrous recipe, not the most common for a slow cooker

Oksan, I've already written about it and I'm 100% sure that cooking without water for a slow cooker is the most natural and best. It is tastier and faster to cook without water. The very taste is revealed without water.
Water hides the temperature and "dilutes" the taste, which for vegetables that for meats.

[Irsha]

Irsha, Ir, there is no current without water, here also in foil. Not usually slow.

[Deana]

Deana,
Dina, added salt, sugar, pepper, grated garlic and dried marjoram + oregano.
I want to see what will happen if you do not touch or stir them, how our Kitfort will cope with uniform heating of a whole bowl of juicy vegetables, will you need to add water, or will my juice be enough to cover everything

I brag. I bought a timer for Kitforth. The beauty!

[fedorovna1]

fedorovna1,
Congratulations, very handy lifesaver. I was able to understand the instructions only for the mechanical, with petals and greatly facilitated my life, but here the electronic one, puts at least a week ahead

I bought a timer

At first I also wanted the same. And my husband said that it was more for gardening, for watering, for light, etc. In general, he said that I did not need this one .. Well, I bought what I bought.

I want to see what will happen

I'm waiting for the report! That is, now they have no water at all? Only your own juice is released?

Only its own juice is released

And in large quantities

[Deana]

Deana,
Not really that in large quantities, after 4 hours I added a can of sour cream, salt, pepper, herbs and garlic to the vegetables and still mixed them and slightly crushed them
After that, they were finally covered with delicious juice.
It's completely calm in the bowl, outwardly nothing happens, I wait another hour, then I'll take a test for readiness



Five hours have passed, in the bowl there is a barely noticeable gurgle at the walls, zucchini and grated al dente carrots
Added 1 more hour

Girls, it's so interesting to listen to you!
Thanks everyone for the recipes, details and tips. I am pondering so far, I have no such delight.

[mamusi]

mamusi,
Margarita, good afternoon. Thank you for stopping by, I am very glad to see you.
Here, I cook a stew for myself and keep pondering whether sour cream will soften the acridity with eggplant, if, insolently, half an hour of salting turned out to be

[Oksana]

Oksana, I went to you and Kitforth, but you are not there ..., I came here ...

[mamusi]

mamusi,
Here I am, and so far there is only a temperature graph



Deana,
After 6 hours, positive changes began to appear ... the pungent smell and taste of eggplant disappeared, the stew began to smell soft, pleasant, a little sweet (I don’t know how to describe it exactly, softer, shorter in taste and smell)
But the eggplant slices are still al dente, I will support another 30 minutes per MIN.
If Kitfort is not a slow cooker after that, then I am the ballerina Plisetskaya



Next time I will put it on overnight and in the morning I will have breakfast with vegetables, cheese and bread

[Galina]

Girls! I saw a little little slow today. It is really toy, about 1 cm high, probably only for max 2 servings of porridge.
They write that 1.5 liters, in my opinion, is even less and something seems to me yours are still more.



Galina, Gal, it seems to me that you and your spouse would not have eaten with such a ..
on beautiful soooo! and worthless is lonely

it seems to me that you and your spouse would not eat with such.

Oh Vic, but much more. A couple of large potatoes baked, that's what we ate ..
It took me a very long time to choose which one to buy. 2 liters. no, there is 2.5 and that's a lot for me. I decided all the same by 1.5 .. and made the right decision ..
Only I eat porridge, but I have much more. Just right ..

7 hours passed, finally all the vegetables became soft, but certainly not overcooked




Vegetables in their own form (except tomatoes), taste good



And what juicy colors

I made vegetables in Kita, I also stuffed a full pot. There were zucchini, tomatoes, peppers, fried onions, and chanterelles too. I put it at night, about 7 hours per minute. I didn't try it in the morning, it was very tasty when it cooled down at lunchtime ... I didn't add water at all.

[L_e_a]

L_e_a,
I also did not add, only sour cream.
I also want it for the night, but I don’t know how it will be without stirring, I mixed and stamped the vegetables so that the juice would cover them. Maybe put some kind of plate on top instead of a weight?

I don’t know, I didn’t stir or press down in the process ... All by itself)

[L_e_a]

L_e_a,
Catherine, can you ask the recipe, at least roughly what and how much?
I did not expect that he would cook for 7 hours, now I also want to adapt him to night cooking

Now I’ll try to remember, I didn’t do it today ... A small zucchini, there were 5 not too large peppers, 2 very large tomatoes, I cut everything finely, a large carrot or 2, I don’t remember, into a coarse grater (I’m fastidious if it’s in pieces, I don't want to eat myself), finely chopped the onion, fried it, the chanterelles too, there was a bag from the freezer, for one time .... Salt. Look like that's it.



I also did it with meat at night: beef (a little more than kg) peppers, onions, carrots, beans, a couple of tablespoons of volume. pasta, spices. I didn’t fry anything, meat in one piece. I kept it for 8 hours ... I always put broths at night. All for a minute.

[L_e_a]

L_e_a,
Here, it seems to me, what's the matter ... I had 3 zucchini (1.3 kg) in large pieces, so I had to mix

Maybe I didn't cook zucchini in large pieces

[L_e_a]

L_e_a,
Ekaterina, THANKS very much, I also liked his MIN, delicately cooks. I want to put a couple of ears of corn for the night, but it will most likely be

It's my pleasure)

and in the morning I will have breakfast with vegetables, cheese and bread

I just convinced myself that I didn't need it, but here ...
For some reason I don't want eggplants lately, so they won't spoil my stew with their taste