Slow cookers: model selection, features, reviews

parts from a home broiler, how much better to put?

I did on HI for 4 hours ...

[brendabaker]

brendabaker, gawala, Thank you. I will try this and that.
I also wanted to ask if my model has an Auto mode. What can it be used for?

my model has an Auto mode. What can it be used for?

Auto is convenient, in the sense that you turn on the HI mode automatically, then the desired temperature is dialed and after what time it automatically switches to LOU mode. But after buying the timer, I did not use the car. It seems like it is not necessary, especially with this timer you cannot put on auto mode, the timer automatically turns off the MD ..

[gawala]

gawala, and how long should you stick to when cooking on Auto? Will there be something in between Low and High?

and how long should you stick to when cooking for Auto? Will there be something in between Low and High?

... No, there will probably be all the same LOU. On the car, the HI temperature is first typed, and then it switches to low. Probably, the temperature is just getting the right one, and the stewing is already underway on the low .. Vika-Mirabelle will tell you in more detail, she has been so slow with auto mode for a long time, she has already changed a lot of things. I did something once and I don't even remember what .. I didn't have time to play, we bought a timer.

[Ofeliya]

Ofeliya,
The AUTO mode is used for the preparation of frozen foods and those products that must first boil, and only then languish, such as milk porridge.
When the girls write in recipes that they cooked for three hours on High, and then another 3 hours on Low, they imitate the AUTO mode in manual, so to speak, execution, although Auto comes to a boil in less than 3 hours



At one time I cooked rolled oats in milk for 3- 3.5 hours on AUTO, but from 1 liter of milk in a slow-cooker 2.5 liters

And no one cooked a beef heart in a slow lid?

[Oksana]

And how to process the zest with a mixer?

Oksana, I cut with a knife for peeling kiwi and tomatoes, like in a giant.
I pour boiling water in a glass jar, and I break the blender with my foot .. something like this

take our lemons and oranges, grate the zest, put it in a GLASS jar, pour 200-300 ml of boiling water, take a blender and grind it for 5 minutes

in the process of grinding the zest, oils come out of it, which are very much carried into a plastic glass from a blender

Look at this procedure to do in a bowl. Or just boil the zest or lemon

Wow ... my blender with lemon and sugar on the sides has been unwashed for a week, I wanted to pour tea and forgot everything. And only the lid of the smokehouse smells in the whole kitchen ...

[OlgaGera]

OlgaGera,
I understood, I have a leg in the sense of a mixer



L_e_a,
I didn't cook it separately, I cooked it in Kenwood, as part of a soup with barley, it revealed its taste and smell quite strongly there.
If you cook in Kitfort, then I would definitely add water, at least 2 cm along the bottom of the bowl, but this is IMHO mine, I even like chicken with water more than baked in a slow cooker

[brendabaker]

brendabaker, Oksana, thank you. So I also thought I would add water. I still don't really understand about chicken with water, but beef ... I often cook broth from a beef soup set, bones with meat, 50/50. Then I don’t feel like eating meat, and it’s a pity to throw it away ... Sometimes I make a salad, but more often it lies until it is thrown away. Somehow I pour the broth from the Kit into a saucepan, take out this bone with meat on a plate ... I look, somehow suspiciously appetizing ... soft, juicy ... In general, the meat did not reach the refrigerator that time. And next times too.

[L_e_a]

L_e_a,
The ugly soup chicken never made it to the fridge from the broth, but when I stewed the same 1-1.5 cm along the bottom of the bowl with water, on a substrate of onions, it turned out to be very edible, especially when cold.



L_e_a,
Ekaterina, will you stew the whole heart, or cut it in half, or something like cubes? In water or sauce?
Write later what happened



Can it somehow be cut from one side along, unfold like a book, stew it with water, salt, pepper on a substrate of onions and carrots, and then take it out, sprinkle it with something, roll it up in a film and press it?

I have half a heart, about to cut into pieces. I think I'll put it tomorrow night, I have it on Monday. With a roll, an interesting option, if the cubes are soft, then roll into plans.

ugly soup chicken didn't make it to the fridge from broth

I forgot what topic I was reporting on, apparently in the one where about the hand blender.
I got it to the refrigerator - the pate turned out. Of course, you still need to think about additives, because I threw out the carrots from the broth, I didn't add any fried onions, only all sorts of spices and soft margarine for fat content. If on a sandwich and green onions on top, and with tomatoes in a bite ...

[Anna67]

Anna67
, and I ate it hot in the evening at my paw, and the next day I put the breast with thin plastics on bread from the toaster with thin plastics and enjoyed a snack with hot tea



When a chicken is cooked with little water, it languishes in its own greasy gravy, I was even surprised that it turned out so decently.
And with a pate, it's a cool idea, you need to try to create something like a riet

made in slow (RH) a la drain porridge (potatoes + millet). The first time I laid everything and for the night, I did not like the potatoes. The second time I fried potato cubes in a cartoon in butter - it's another matter, I dressed them with ghee and soy sauce, it's very tasty!

[helenanik]

helenanik,
Elena, please tell me the recipe, I adore this, but I didn't do it slowly. I have a dream to cook kulesh, but I still don’t dare

Elena, please tell me the recipe

Oksana, no recipe: 1 potato, cut into cubes and fried in a slow cooker until tender. I put it in a pot, added half a multi-glass of millet, washed and filled with boiling water, 2-2.5 times more water than millet, and mixed it on low for 7 hours. Then she mixed, added ghee and soy sauce to taste. Made in a 0.6L ceramic pot in Russell Hobs, adding up to half the pot of water to the main pot.

[helenanik]

helenanik,
THANKS, I will also try millet porridge in a water bath

I put out my heart. I cut it into small pieces, wanted to pour a little water, but accidentally flopped quite a lot. Salt, a few peppercorns, lavrushka. 8 hours for a minute, then stood in the off. Probably, it could have been longer, but it was so good. Is there a difference with a slow cooker - I didn't understand, I haven't cooked my heart for a long time. But I counted on two days, and tomorrow I'll have to come up with something else)

[L_e_a]

L_e_a,
Ekaterina, and what happened The heart shrank twice, or it turned out deliciously

They kept it) My husband took it for breakfast and for lunch, until lunchtime, running past, I dragged a piece. My daughter doesn't like her heart, she climbed to take the second one, asks: "Is this such goulash?" Yes, yes ... I put it down, ate it ... Then I heard in a conversation about the heart, interrupted: "Heart - fu!" - "So you ate it fucking with pleasure!"

[L_e_a]

L_e_a,
And, the best part of this story is that all this was prepared WHILE EVERYONE WAS SLEEP

For this I love the whale)

[L_e_a]

L_e_a,
I think that heart goulash (overnight cooking) is worthy of a separate recipe.
Because the advantage of a slow cooker is that it does an excellent job with meat 2c, and you can cook it at night, when electricity is 3 times cheaper (with a three-rate meter, like mine, for example)

heart goulash (overnight cooking) is worthy of a separate recipe.

I fully support it. The recipe must be drawn up!

There was an experiment yesterday. Successful for 5+
I share with you.
Cooked beef steak on the bone approx. 600-700g and 3cm thick (T-Bone-Steak or Club-Steak)
Fried in a very hot (iron) frying pan until crusty. In a slow cooker I made a "pillow" of fresh herbs (rosemary, thyme, marjoram, lovage and crushed garlic). She put the steak on top.


OK. 1.5 hours at high.
The meat was saturated with the aroma of herbs. I added a little salt. No seasonings or sauces! Only a slice of butter (no herbs!). I ate with a sweet (burger) bun. In my opinion, she emphasized the slight astringency of the herbal aroma. Plus a glass of red dry wine ...

Plus a glass of red dry wine.

In such heat, it is equated to a feat!

Cooked beef steak on the bone approx. 600-700g and 3cm thick

1.5 hours at high.

Decent steak and little time left. Was it soft or was it a medium? And as I understand there was not a gram of water?

type T-Bone-Steak or Club-Steak)

This is an entrecote, right?

In such heat, it is equated to a feat!

So it was about half past nine. Pleasant evening coolness.

Decent steak and little time left. Was it soft or was it a medium? And as I understand there was not a gram of water?

The steak was most likely Medium-Well. I think that 40-50 minutes would be enough for a medium.
But here it depends on the thickness and the meat itself. It was a deer to bother with a thermometer. The experiment itself was important.
For precise temperatures, I have a Sous Vide.
There was no water, but the grass straight from the garden / wet.

This is an entrecote, right?

I think yes. Or something similar. The nuances are only due to the French or American methods of cutting and classification.
By the way, there was a French cut in the Union. Hence the famous entrecote / Entrecôte

The steak was most likely Medium-Well.

yeah. all clear. Thank you.

By the way, there was a French cut in the Union.

Yes you are right!

[igel _el]

igel _el,
Elona, And in what slow cooker was the steak cooked, 6 liters, or 1.5 liters?

[brendabaker]

brendabaker, in 6 liters. The steak was large (600-700g), on a generous herbal cushion and did not touch the walls.

[igel _el]

igel _el,
So for mine, 3 l, you need to take a steak 2 times less

[brendabaker]

brendabaker, look at the area, taking into account that it will not lie at the bottom, but somewhere in the middle. And I think the steak has to be thick. Otherwise, it will simply dry out and there will be a "sole".
I think next time I try Rumpsteak / Roastbeef in one piece and then portion.

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

Can you already see about the dumplings in Kitfort?



This?

At the bottom of the bowl, finely chopped onion, on top of the dumplings from the freezer, just to cover the bottom of the Italian-style tomato sauce on top (some of the dumplings immediately surfaced and I added a handful of them) to cover the dumplings completely.
2.5 hours at MAX. Obscene tasty, even without cheese
Cooking at Kitforth 2010

[Tosha]

Tosha,
Yes, this one, but until my hands reached the otklyuchenny. I plan it as an additional option to the recipe for frozen meatballs in tomato sauce

I got one and a half rubles with Ali today. What a small piece she is! I took a picture next to the 2-liter Tonze, just an elephant and a pug, although they differ by only 0.5 liters. The lid with a large one can be adapted to a small one.))

Oooooooooooooooo! In the photo, it is generally almost like a portioned pot.

[LudMila]

LudMila, Congratulations!
Looks really much smaller. Such a little paw.

[LudMila]

LudMila,
How it looks like Gzhel, whoever collected Gzhel is right in the subject.
And what is it called, how many modes, what power?
Looks adorable, really baby

[brendabaker]

brendabaker, Oksana, she is called on Ali like this: Dmwd household electric mini-slow Cooker 140 W mini mechanical stewing timer soup porridge pot Ceramic cooking machine 1.5l.
She has 3 modes (low, high and auto), the power is 140 watts. The volume is declared 1.5 liters, but this is on the very edge, taking into account the recess for the lid, so it's actually smaller. I have just turned it on so far - make sure that it is heating up, I will cook porridge on Saturday.
There is a slight smell from the cord (the cord is not removable, unfortunately, I would use Redmond's), the bowl itself and the lid do not smell.
At my request, the seller put in an adapter.

[LudMila]

LudMila,
Very pretty, I wish Kitforth did the same in blue and beige

About milk porridge ... but how do you cook them, if you put them on at night, cooking starts later or let it cook, and then the socket turns off
I tried to cook it all night on Low, but it didn't work!
but on the advice of Gali we fell in love with muesli!

but on the advice of Gali we fell in love with muesli!

What kind of muesli is it?

[Antonina]

Antonina, Tonya! here it is, this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4286.9140
muesli the simplest I had - herculean and additives and I cooked longer, probably about 2.5 hours

[Tosha]

Tosha,
Today I again made dumplings in Kitfort, I painted the whole process, took a picture and posted it in the topic about kitfort

What kind of muesli is it?

Tonya, take whatever you like. Ekpili, something went wrong, in MD, milk, salt for a little while. The kashka comes out amazing. I just can't eat muesli just like that with milk, but I want it. Well, here I have them in MD and delicious porridge for breakfast.

muesli the simplest I had - herculean and additives and I cooked longer, probably about 2.5 hours

Vic, I got it from D. Otcher with nuts. exactly one hour. but they are called crispy, kind of fried, maybe that's why they cook faster. An hour and another 15 minutes in the off stand.

Girls, buckwheat in slow motion, at night, please tell me who cooks how, volume and proportions. Or at least send it to the page in the topic where it was discussed. I want to grt in Kita with a delayed start, at night, so that by the morning it will be infused and cooled down to warm.