Slow cookers: model selection, features, reviews

The price is still important to me

So the price is important to me, the quality and the price of Kitty suits me, I would like to have the rest in this price range and with the same quality. I really like the bowl.

this is a standard set of pans

AAA, you want to completely replace the casseroles.

[Mirabel]

Mirabel,
Yeah



Deana,
Yes, Kit appeared on time, with his commendable quality and liberal price, at the moment he has no competitors, and there is always a shortage of slow cookers in stores

[brendabaker]

brendabaker, just few people know about this type of technology. With our rhythm of life, everyone wants to quickly. I hope they will slowly taste it.

[Deana]

Deana,
It tastes better from a clay bowl, of course they will taste

All the time I sit in the bushes just read and admire your goodies. And then I decided to unsubscribe. I made stuffed peppers in a 3.5L sybrizka. Well, it turned out very tasty! Not at all like in a multicooker that's for sure. Garazd is better. I will have to try to do something else. It's just that I didn't really like the vegetables in it ... Although, maybe I put it somewhere.

[Olga]

Olga, try Oksana's recipebrendabaker, prepare Mexican vegetables. the result will please! and the peppers yeah .. very good!

Can really add sour cream? .. Then the taste will probably soften. Is it better to add it immediately or an hour before the end?

And I think there’s even a silence in the honey cookers, no one writes, but here the work is in full swing.
Yesterday I brought vegetables from my mother, took the potatoes of the malipuska, washed them and put them in a slow one, cooked for three hours, delicious.
And the day before yesterday, I came home from work and set to cook potatoes with chicken, blended the tomatoes with a spoonful of mayonnaise, poured the potatoes and set them to stew.
After 1.5 hours, the daughter screamed that you could die from my slow hunger. I had to quickly shift everything to the cuckoo and after 20 minutes, feed the child.

[vernisag]

vernisag,
Ir, why didn't you put everything in Kenwood BEFORE you work? And she herself would come to the ready and the child would eat without delay?

Don't know, I ran away to work, I didn't even think. I haven't got my Kenwood for a long time, the comfort is still on the table as I bought it.

[vernisag]

vernisag,
Phillips 3060 cooks buckwheat for me and my dog ​​in the mornings, not because it tastes better, but so that faster and even so that the dog has time to cool down for breakfast

Segolna cooked in 3 hours 15 minutes at MAX
5 potatoes, medium diced along the sides of the bowl,
inside and on top 2 zucchini in medium slices,
1 tomato on top, diced, salt, pepper, dry garlic
and 3/4 cup milk.
I mixed it once, because there was not enough liquid to cover the zucchini.
I rubbed 1 clove of garlic into ready-made hot vegetables and added dill.
Not a gram of butter, tenderly, I eat warm and cold all day with black bread

Yesterday I got sick, the chicken broth was being cooked for me at night, it fell off perfectly, the taste of the broth is the same rich as in Kenwood 706, and the meat turned out to be juicier. Next time I will cook for 7 hours per MIN, so that the meat becomes very tender. I cooked from thawed ugly soup chicken, the result pleased



I wrote in detail in the Kitforth topic and attached a photo

chicken bouillon

Cooked in her own. The chicken was homemade, soup. The broth turned out to be very tasty, rich, but the chicken remained tough. I did it for the sake of experiment. I chopped the meat finely, mixed it with the bolon, poured it into silicone muffin tins and froze it.then she took the cubes out of the molds and put them in a bag and left them in the freezer. In winter I will add these bouillon cubes to puree soups.

[gawala]

gawala,
Galina, and my chicken broth relieves a sore throat when I cough when I have a cold. I've already half-drunk my broth



Galina, did you cook at LOU, 6-7 hours? Or how?

Galina, did you cook at LOU, 6-7 hours? Or how?

At high -4 hours, I don't remember exactly.

[gawala]

gawala,
Maybe that's why the meat turned out to be hard, the chicken would be better on Low and at 6-7 hours

Maybe that's why the meat came out hard

maybe just such a chicken. Soup. Come on, it was an experiment anyway.

[gawala]

gawala,
Galina, I also had a soup one and was still thawed, for 8 hours on Low it seems to me a little overcooked, it becomes a little cottony, I tried it in two different slow cookers. I will cook for 7 hours to keep the meat juicy

soup

Well, you have a beautiful woman, but I was so overwhelmed by the European life .. By the way, a neighbor sells her home, from a farmer. But she immediately warned that only the broth .. So who believed her? But it turned out to be true, only for the broth .. But what the broth was .. mmmm .. the most fragrant, I haven't eaten this for a long time.

I have such a mess of European life

[gawala]

gawala,
Galina, theoretically, is such a dish as a rooster in wine, or something like * Burgundy chicken * and was prepared by prolonged languor of non-broiler and non-young poultry in a fragrant sauce

Wow, it looks like I cooked the chicken in a pressure cooker wrong, I had to set up the cartoon for a slow one, but I wanted broth for noodles and quickly. The second grade chicken straight from the store freezer.

But now what I can’t do with meat, I’m not putting my mind to it - until I almost broke my fingers from the bones, my paws are black, and it’s tough as a marathon runner. Let's say in a meat grinder, and then what, it was cooked even without salt.

Let's say in a meat grinder, and then what, it was cooked even without salt.

Well, salt is not a problem, is it? In a meat grinder + cheese add + a little garlic = wrap in pancakes.
Mix with pasta if you eat it.
Stuff potato cutlets / zrazy with ground meat + anything.

Bake pies in the end.

[Kalyusya]

Kalyusya, yes, I'm just afraid that even a meat grinder won't save him, for the first time I see such a mammoth, before I only bought chilled. Perhaps stew and stuffing for peppers?

Well, yes, I just didn't get ready. And in the peppers it will be extinguished.

[Anna67]

Anna67, Anna, and you did not thaw it (chicken)?
If not, then try defrosting on the trail. time. If the meat is not thawed, it can become tough when cooked.

[RepeShock]

RepeShock, just like that - did not defrost. I have cooked soups on unfrozen spare parts without pressure before, but I have never seen such horror. Looks like the second grade and the pressure cooker played a role. I will try to extinguish separately at first so that other products do not spoil.

[Anna67]

Anna67,

🔗

In a slow cooker, frozen chicken turns out very soft in 6 hours
at LOU. Mine, 2s, was even slightly digested in 8 hours

[brendabaker]

brendabaker, thanks, according to your message, I realized that I chose the wrong mode, I shouldn’t have cooked it.But even if I don’t save a good broth in an hour and a hundred rubles, it’s probably not a bad result either ...

[Anna67]

Anna67,
Of course, the result is GREAT, but as for the meat, maybe it didn't take another 10-15 minutes and everything would be boiled down cool

[brendabaker]

brendabaker, I have a month of breakdowns - I will fill in the microcircuit in the microwave, then I will break the lid from the pressure cooker, then I also disassembled the soot from the smokehouse and forgot how to assemble it
Slowness is devoid of these bells and whistles, it would have been quietly boiled soup.

then pour the microcircuit in the microwave

This is how you have to try to fill the microcircuit .. This must be right on the back wall, you can say the injection to the microcircuit with a syringe ..

[gawala]

gawala, and I put it on the wrong side to dry and air it after washing - I turned it on in the network, I see it itself works in an unknown mode. I immediately pulled it out of the socket. Well, maybe it will dry itself.

and I put it on the wrong side to dry and air it after washing

No, well, again, it's unclear how to wash it like that ... well, whatever the wrong side .. There is not one microcircuit for the entire microwave, there is a whole board in which everything is not crammed ..
Oh, you have to go and try, it became straightforward ... (the clever husband will fix it, if it’s, but if it throws it out)

[Anna67]

Anna67,
Anna, for some reason, for some reason, my equipment does not break down one unit at a time, breakdowns come in a wave. At first I was very upset about this, and then somewhere I read that a lot of small troubles seem to fall out for us instead of one big grief and calmed down. Let life flow as it flows, the best part about troubles is that they too will pass



And I put my remaining half of chicken 2c, without defrosting, in Kitfort for 5 hours per MIN.
She did not become a tender broiler, but the meat turned out to be pleasant, soft and, in general, not dry.
She put an onion on the bottom, in half rings, poured broth to cover the bottom by 1 cm, chicken on top, skin down, salt, pepper, clove of garlic in the husk.
If there was wine at home, or a sour plum, or something else that breaks hard meat, I think the result would be even better.
But given the price of a chicken of 97 rubles for a whole, I will still take and cook them.

All TRICKS !!!

But given the price of a chicken of 97 rubles per whole, I will still take and cook them

Can a photo / producer of chickens in the studio ???

[Umka19]

Umka19, threw out the package. I took such a red package in a freezer in Polushka. Chicken 2 grades. In general, I tried to find meat there, but now there is one deep-frozen chicken.
Here is the sister of the one that Oksana has in the photo. As I saw her with these legs, I was so scared right ... and I'm still afraid to go to the refrigerator

[Anna67]

Anna67, Anna, thank you very much for your reply!

Took in Polushka

We do not have such a chain of stores. Can Oksana, brendabaker, will also answer, in order to at least have an idea of ​​what brand of chickens to look at ...

[Umka19]

Umka19, I'll go for the cheese and read the packaging

Roskar Leningrad region, 85 rubles per kg

In the red bag, the soup is Clear Dawns, apparently.

And today Kitusha made sprats out of capelin today. Everything worked out, delicious ... And then I appreciated why a slow cooker is better than a multicooker. I took out the sprats, washed the saucepan as usual and put the broth in it, clean and odorless, to cook overnight. And if I cooked capelin in a cartoon, I probably wouldn't know how to get rid of the smell for a month. The smells are absorbed into the plastic, apparently. But what can I say, Kita soap after capelin and Filia after buckwheat porridge (buckwheat, salt, water) at the same time. From Filka it bears buckwheat, Keith is clean ...

[L_e_a]

L_e_ais mainly absorbed into the O-rings. But I washed the smokehouse so even the metal valve and the lid smelled through and through of smoked meats and pea soup, although this soup was cooked a year ago, if not more. So I keep thinking about slow cooking, even though I don't cook capelin.

And the microwave dried up, started working and even warmed up that very harsh chicken soup. Phew ... I couldn't wash it for several months after I burned the apples in it: the oven cleaner gobbled up the enamel (who would have thought the oven is also in enamel?), Vinegar also did not get rid of the smell, but I regretted the lemon - if the stronger chemistry has failed, where is the lemon?

[Fotina]

Fotina,
I take soup chickens in VkusVille, a health food store, the price is 115 rubles per kg, frozen in stone weight is almost always less than 1 kg.



The legs are yes, the meat is dark, the drumstick is solid, the broth or gravy turns out to be fatty, you need to remove the fat, but the smell and taste is different from that of a broiler, more like chickens from the USSR



L_e_a,
My Filya also cooks exclusively buckwheat with turkey and nothing more .. once she made a cake, the dog did not want to eat buckwheat for three days, apparently the spices were absorbed



L_e_a,
Ekaterina, do not share the recipe for capelin sprat in Kitfort,
here, or in the topic about Kitfort (temperature table ....), at least approximately the amount and composition of products, mode and cooking time

The recipe took "Home Sprats" from recipes for a slow cooker from our forum, does not give a link to insert, only without bouillon cubes, just salt, plus literally a quarter of a teaspoon of liquid smoke. 1.5 hours for max plus the same amount for min.

[L_e_a]

L_e_a,
I realized thanks

And if you cook not soup chicken for broth, but spare parts from a home broiler, then how much better is it? And what mode? I have a 3.5 liter Sibrizka.

And I regretted the lemon - if the stronger chemistry did not cope, where is the lemon?

I cooked a couple of years ago "dumplings with pears", in the recipe zest, through a mixer ... well, now I always have the smell of orange at hand))) improves mood))).
Maybe lemon will come out cheaper than buying new bowls to replace those with damaged enamel

[Ofeliya]

Ofeliya,
I would cook like in Kenwood 706, Low mode, time 6-7 hours. The broth will first become cloudy, then the dregs will settle on the walls of the bowl, then you can begin to taste it and the readiness of the meat



OlgaGera,
And how to process the zest with a mixer?
(My mixer has hooks for dough, beaters for beating eggs or cream, and more powerful beaters for butter and a tiny blender on the other side with a glass to measure)