Slow cookers: model selection, features, reviews

[brendabaker]

brendabaker, if only then that almost 5 liters of brew would not fit into a kitten.

Well, I don't have any correct proportions - I was looking for pictures on the Internet, one that looks like jam from childhood, but I did not find it. Well, it seemed to me that it was necessary to cook in a large amount of syrup, over high heat and several times. I don’t know what I did there, but the jam boils at a temperature well over a hundred degrees and not quickly (although the sugar ratio by weight is almost 50% sweet, and plums still do not sink in any way, for some reason it seems to me that they should? In general, I have no idea what to do with it next, with a twist or something like a compote ...

under the twist or something like compote

real thick jam is obtained only by boiling and boiling.
Anya, would you like some thick jam? try - anything Carrot-citrus jam

As far as I remember, first you need to boil the syrup down to a thin thread, then lower the fruit, preferably in one layer and cook for 3 days, in the morning and in the evening for 5 minutes, removing the foam and watching the fruit go down, it is soaked in this syrup. Do not touch the fruit, just rotate and wiggle the bowl in circles so that they mix. And the dishes are best wide and more or less flat



Virgo, if someone made tkemali in a slow cooker, tell me the composition of the products and how to store it later, I want to cook sour sauce for the winter



I forgot to say that citric acid is added to the syrup, the same to measure, so that this very thread turns out

[brendabaker]

brendabaker, thanks, I read about the lemon, but I thought it was put when the syrup is not for jam, but for impregnation, caramel and all that. They don't want to drown in any way, the third day tomorrow is the longest last cooking, maybe they will drown ...

[Anna67]

Anna67,
And where to go, they will have to drown, feed on syrup and drown.
In general, jam is not a fast process, there is such a technology.
It seems to me that it is eaten faster than it is cooked.

[brendabaker]

brendabaker, judging by their taste, they would have had enough to feed themselves, I suppose they would have drowned with the bones.

Never fiddled for so long, but kept it in the refrigerator. There and now, something similar to currants has probably been worth 8 years already - they either gave it to my mother or she cooked it. And in the back of the buffet there was a bank. It took a long time to open the sunflower oil. Why why? The only version was fried pasties, left the butter on the bread, and forgot. The hostess is called, there are no clean cans.

[Anna67]

Anna67,
I then rushed to transfer my apple butter, and the cans of unoccupied only from Redmond, and I carefully sent all unnecessary to the dacha ... the stores are empty, there are no small caps either. When I had already eaten the apples, I saw two types of cute jars with the handmade inscription in Hoffa. If not snatched up, I'll buy a couple from my pension

Yeah, I also want to buy with a clamping lid. It was not clear where it disappeared. Tomorrow I will go home from work and see if there are any beautiful ones in a large store (I have already scraped up not beautiful ones, but they promised to bring me more apples)
In the grocery I looked at canned food - I didn't find anything that was needed at home or I didn't find it quickly. No thinking ahead ...

[Rada-dms]

Rada-dms,
I am already licking my lips in anticipation of your fragrant, festive dishes, prepared with such skill and love



And I use foil to separate the taste of one vegetable from another, and this also gives me a guarantee that one beetroot with an earthy, heavy smell and taste, accidentally worming into my full bowl, will not spoil the rest of my good root vegetables



Rada-dms,
And if you wrap the lid with foil, you need to remove the condensate, or let it be? I want to try Galina potatoes with rosemary under the foil on the lid, bake, suddenly it turns brown, so I ask

Thanks for the kind words, we'll think of something else.
I don’t know what’s better, but maybe it’s generally stupid to wrap it with a towel, or is it dangerous?
Since I only slightly open it with foil, I usually don't see the amount of condensation.
Can you adjust the metal grate down so that condensate does not collect underneath?
And where to look at potatoes from Gali? I wanted it too!

[Rada-dms]

Rada-dms,
Potatoes can be seen in Galina gavala recipes for a slow cooker, potatoes with rosemary .., well, double the portion, I also have 2-2.5 hours

Gypsy,
in an English-language book, written by Morphy Richards, it is said that both Low and High will heat the contents to a boil, only this will take different times. Hence the different cooking times.
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rusia

Slow cookers (model selection, features, user reviews). (1) "Reply # 1127 October 21, 2011 20:24"
And it boils in Kenwood, only after 8 hours, even in the instructions it is written that compotes are better to cook on LOU I tried, but for a long time, it's more convenient for me on High
This is what I read about the classic slow cookers on our forum:

As I understand it, small MVs generally give higher temperatures. For example, mine for 3 liters in "warm" mode catches up to 80 degrees in a few hours.

Reading the early posts, I was also convinced that curled milk instead of heating on LOU and rotten instead of languishing frozen meat in old 6.5 liter slow cookers did not happen to me alone.




Rina
*******
Slow cookers (model selection, features, user reviews). (1) "Reply # 801 on January 17, 2011, 13:50"
Quote: leka on January 17, 2011, 13:31
A type of jam, jam ??
I made plum jam. It turned out very, very ...
with the lid open, so that the moisture evaporates, stir it several times with a spoon and remove the jam from the walls.
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Alexandra
******

Slow cookers: model selection, features, reviews Slow cookers: model selection, features, review

Slow cookers (model selection, features, user reviews). (1) "Reply # 802 on January 17, 2011 14:01"
probably on low mode?

Rina
*******

Slow cookers (model selection, features, user reviews). (1) "Reply # 803 on January 17, 2011, 14:07 pm"
somewhere I wrote about it. Yes, low.

Girls, I ask for advice How to make a manual chicken without * trickery * such as paprika, mayonnaise, etc.?
Seen enough at the beginning of the topic on ruddy chickens and shank, like from the oven in Kenwood.
I baked my chicken 1.5 kg
4 hours at MAX, the meat is so tasty, perhaps I haven't tasted it tastier yet, it really melts in the mouth, 300 ml of juice came out
But the chicken itself is pale.
I suspect that it was necessary to change the mode to MIN after 3 hours and bake for another 3 hours? Or how?
Please share a PROVEN algorithm for 3.5L slow cooker

[brendabaker]

brendabaker, Oksan, I only have if some part "sticks out" high to the lid, it turns red. And so no .. I did it for a minute and swing. Still "pale", but tasty. I don't coat it with anything, just salt.

[gawala]

gawala,
It turned out so tasty, so what I do with meat is calm, but here I try and taste everything for the second day: everything is moderately and not greasy and soft, and hot is tasty, and cold is even tastier, the sauce can be eaten like jellied meat, in short I'm in a pleasant shock

, and here, for the second day, I try and try everything:

This is how my domestic chicken disappears.

[brendabaker]

brendabaker, Oksana, but I get rosy, but I marinate at night and first put 1.30 on High and 2 hours on Low. 30 minutes before the end, I put foil under the lid and leave it off for about an hour.

[GuGu]

natamylove
*****
Slow cookers (model selection, features, user reviews). (1) "Reply # 210 on October 21, 2009, 07:49 am"

And about the heating, a banal mistake, just woke up in the morning, and there is heating. I made a bookmark late, overlooked it, I have a manual switch.
But in the morning, there was even a weak boil.

By the way to ALL GIRLS. who asked if the slow cooker could be left alone for a long time.

Checked - MODE HEATING RUNNING and PREPARING
It’s he at Kenwood’s 658, but my Kitflrt’s buckwheat steamed with boiling water in the evening by morning, for 8 hours on HEAT, was pleasantly warm and harder in consistency than steamed in a thermos.
Tomorrow I will put 1 to 2, I can achieve the optimal taste and softness, because the very idea of ​​steaming a little buckwheat with boiling water, leaving it on heating overnight and having her breakfast in the morning is very attractive




GuGu,
Natalya, please write about the marinade, I really want to achieve a rosy chicken color and I will try to do it exactly according to yours, adjusting it for my slow cooker

LYI
Slow cookers (model selection, features, user reviews). (1) "Reply # 1769 on March 10, 2012 10:27 am"
Girls, before the holiday, I decided to test my CF when cooking jellied meat. Maybe someone else will come in handy.
Meat: I put ice cream on the shank and legs, right from the freezer, filled it with water, added all the herbs and seasoning to the saucepan. Immediately put the thermometer in there and turned on Huy.
Measurement results:
0 hours (start of heating) - 8 *, then every 30 minutes the thermometer showed an increase in temperature clearly by 10 *. Thus, up to the maximum temperature (the gurgles went), it was 93 * 4.5 hours passed, switched to LOU and for another 6 hours, I was too lazy to get up so early and therefore put it on heating and again for 4 hours. And on the LOU and on heating, the maximum temperature was kept the same 93 *.
There was jelly, bones could be eaten with lips.
Now we know how the temperature rise in our saucepan is programmed, although it was jellied meat and the presence of frozen meat in it at the initial temperature of this meat -18 *.
If it is not difficult for someone and who prepares the compote (I do not cook it), also observe the cooking temperature of the compote every 30 minutes, that is, immediately throw a thermometer (just not a mercury one) there, observe, it is clearly visible through the glass lid, and write down. [/ quote]

This is Kenwood 658, it is a pity that there is no temperature table for each mode separately and for a longer time, 8-10 hours.

[Oksana]

Oksana, to begin with, I soak a chicken for 2 hours in salt water (2 tbsp. l. for the entire volume of water). Marinade - 1 tsp with a slide of Abkhaz adjika from Gayane\ and 1 tsp. olive oil, honey, soy sauce, a little lim. juice and smoked paprika. I usually keep it in the hall at night. And I cook either 1.30 on High and 2 hours on Low, or 1 hour on X and 2.30 on L. Then I look when ready.

[GuGu]

GuGu,
I also adore recipes from Gayanina, THANK YOU right the most, that I got hooked on a chicken from a slow-cooked chicken and I am satisfied with no words

[GuGu]

GuGu,
Natalya, do you need a chicken on the grate to bake, or can you put it right on the bare bottom? Need to turn it over, or not touch it?

The second day I make a stew of pumpkin, onions, carrots and chicken breast. "Secret" ingredient - paprika from Hungary, I just bought it, I know that it is good, they bought it for a long time, well, and then I grabbed a jar, passed by the shelf, my hand reached for it by itself .. Well, how wonderful it is with her! I bought a little. I didn't think I would use it. Then I added various dry seasonings, purchased too, but we have a very good store with natural seasonings, without any E ..

[gawala]

gawala,
I used to make from pumpkin, carrots and parsnips in tomato sauce with chicken broth, but now the pasta is so expensive that it's better to add chicken breast, There is ground paprika, Gal thanks for the idea

parsnips

Yesterday was celery. I forgot to put it down today. I read about your parsnips and remembered that I didn't put the celery. Well, come on, not the last pumpkin ..

Ground paprika

Well, that's not it, a little. Grinding and I have. This one is fresh, salty. Tatyana-Tatyana1103 even made out a recipe. I understand bought and Hungarian paprika. It is very aromatic.

And I cooked rice pudding in country milk elegantly for 2.5 HIGH hours.

I wrote this about Russell Hobbs 3.5 L, and in Kitfort the same pudding is prepared in 3 hours

Girls, this is what I noticed with my 6.5 liter Kenwood, for 5 years it is mostly slow, and so the low mode has already begun to differ slightly from the high, there was no boiling on the low before, recently, for a month, on the low also boils at the walls, of course, not very much, but bubbles. Apparently it's time not to use the high mode, the low is enough. Smaller, 4.5 liter, I use it very rarely, so it cooks very quietly

There is only 3 ℃ difference between High and Low, of course both will boil, it's only a matter of time. My 706 Kenwood was boiling in the morning on Low, when I cooked the broth, very neat, small curls around the perimeter of the bowl

[gawala]

And today I have stewed vegetables with paprika. How delicious and cozy it is on a windy rainy day



gawala, Galina, I never tire of thanking you for teaching you how to work with paprika! Now I understand what the real taste of her in a dish should be

[Svetlenki]

All TRIGGERS

what she taught to work with paprika

Svetlenki, Svetahow to work with paprika? Where did Galina give advice that I missed?

Where did Galina give advice that I missed?

Gyyy, and I specifically mentioned about the "insidious" paprika, because very few people know about it. Let us wait for Galina, she will come and tell, so that it is from the first hand, as they say. Still, astrovengra and paprika are inseparable concepts in cooking.

Let's wait for Galina

Let's wait

Let us wait for Galina, she will come and tell, so that it is from the first hand, as they say. Still, astrovengra and paprika are inseparable concepts in cooking.

What what? I'm mulberry .. Where to run, why write?

how to work with paprika? Where did Galina give advice that I missed?

yeah .. read it. Lyudmila, if you want to make a walk with dry paprika, then you definitely need paprika, as soon as you put it in a frying pan, in a saucepan, immediately pour boiling water or a bite (but a bite without fanaticism, boiling water is better) so we avoid bitterness. If you put it down and start frying with it, for example, onions or meat, then the paprika will be bitter and the dish can be thrown away. This was not invented by me. This is how all the Frau in the "fairy kingdom" do. This is what my mother-in-law does, this is how my child was taught at the school, she is a cook by her first profession. three years taught .. poor.
In general, you start overcooking the onions, then put the meat, no matter where, even in a separate frying pan. And then you need to put dry paprika. You immediately cook boiling water, in one hand a spoon with a wig, in the other a kettle of boiling water, as soon as the paprika hits the pan, you immediately pour water. And then you do everything as usual.

work with paprika! Now I understand what the real taste of her in a dish should be

Oh, that pleases. And if you also add cream, then mmm .. head dump, and not goulash.
To your health, Svetlana!

you definitely need paprika, as soon as you put it in a frying pan, in a saucepan, immediately pour boiling water or a bite (but a bite without fanaticism, boiling water is better) so we avoid bitterness.

Well, I also act. Spassed vegetables, a little tomato paste, then paprika there and immediately poured boiling water over it - I'm reinsured, although there is acid in the tomato, but let it be "oil" rather than bitterness

I have a question about a whole chicken in slow motion. Put it on foil balls or just? Can you eat meat with lips or is it normal? I'm afraid to cook something that no one will eat later. Please tell me about the consistency of meat, good people

I have a question about a whole chicken in slow motion

I did not do it entirely, I did it from half, cut in half. On Lowe did .. 6 hours, maybe less. I won't say that I ate it with my lips, but soft, tasty, fragrant, maybe it took longer to cook, but I was afraid to digest it, it can also be digested easily and will be tasteless. The chicken was homemade. I made a purchased breast, so it was very soft.And why balls made of foil, such as "tan"?

And why balls made of foil, such as "tan"?

Yes, I once glimpsed in some thread about slow lakes that this way you can achieve the effect of baked chicken. I just want baked chicken. And they only cooked like boiled?

I will not say that I ate with my lips

I don’t need it. Do not eat from me when it completely falls apart and softly

o achieve the effect of baked chicken. I just want baked chicken. And they only cooked like boiled?

Well, I got it. Not just cooked food. Well, one wing was baked there, but it stuck out closer to the cover.

[GuGu]

Do not give me only boiled

Okay, then I'll look at some more recipes, maybe someone will respond ... and I also really like the method of pickling from GuGu, Natalia

for a start, I soak a chicken for 2 hours in salt water (2 tablespoons for the entire volume of water). Marinade - 1 tsp with a hill of Abkhazian adjika from Gayane \ and 1 tsp each. olive oil, honey, soy sauce, a little lim. juice and smoked paprika. I usually keep it in the hall at night. And I cook either 1.30 on High and 2 hours on Low, or 1 hour on X and 2.30 on L. Then I look when ready.

Will this baked chicken work? I'm right?

[gawala]

gawala,
Gal, and I use sweet red dry paprika, not hot, pour boiling water over it too, or can I sprinkle chicken like that?

[Svetlenki]

Svetlenki, Sveta, what I get is baked chicken, almost a glass is melted and I drain it, and leave the chicken in a saucepan until it cools. Usually I put it in the refrigerator for the night, and in the morning I cut it, I immediately evacuate the breast for Olivier whenever I want, and eat the rest. I love cold chicken, it turns out soft but strong. I did it on foil balls too, but you get tired of rolling them up and I don't see much difference .. I put them in the bowl on the back and don't turn them over. It also happens that I put a handful of two dry apples at the bottom, rinse them with water so that they are not completely dry, probably it will be good with pears, I want to dry everything.

and I use sweet red dry paprika, not hot, pour boiling water over it too, or can I sprinkle chicken directly like that?

Oksan, I'm talking about goulash, a stew. I don’t know about chicken. I never sprinkle dry paprika on anything, it tastes so bad for me. If only make some marinade and add paprika to it and coat the chicken.
It doesn't matter what paprika, any should be poured with boiling water or with a bite when you are stewing something. I am generally a little paprika lover. This husband is crazy about her. For some reason, he believes that the more paprika you add to the goulash, the tastier it will be. But who would listen to him. If you put it as much as he says, half a pack of 500g of meat and 1 liter of liquid, then it will be a terrible horror to taste. Maximum 2 tbsp. l. I put it, but I tell him that half a packet. Eats, praises.

[brendabaker]

brendabaker, Oksana, I missed your question .. it is possible on the grate, but I don't have one that would get up in the bowl, you can also use a silicone steamer - it is convenient to pull it out later. Recently, I just put it in the bowl on the back and do not turn it over, but take it out almost chilled and then it does not fall apart, whole and neat ... and after a night in the withers it is generally "with a tear."

[GuGu]

GuGu, Natalia, and what is your displacement slow and how much chicken do you take?

possible on the grill

I once had a chicken and drowned on a not very high grate. Was it pumped up with water? Of course, she did not pour it out and dry it, than it is easier to walk around the slow-cooked dish in the oven.
The jam from the plums also turned out to be quite liquid, in vain I did not listen to the advice and did not pour out the juice before using the blender. excuses me only that it's a pity for sugar, but there would be nowhere to put the juice ...

and there would be nowhere to put the juice ...

+ agar-agar = wonderful marmalade, especially delicious from sour.

But the chicken itself is pale.

Pokhlebkin, when writing recipes for Parenok's slow cooker, offered to fry the meat before laying.
And you will look at many non-nashenskie videos, they also fry the meat well, and then slowly, it turns out ruddy.

Put it on foil balls or just?

Sometimes, if you want a drier chicken, I put it on whole potatoes = 2 in 1 = and the potatoes are delicious, tired in chicken fat and the chicken does not float in its own juice.
The croutons do not give their juice.
And store-bought cocks are very "raw", homemade ones give less juice, though they cook much longer.

GuGu, Natalya, what is your slow displacement and how much chicken do you take?

+1

Sveta, Oksana, I have a 3.5-liter CrocPot and the chicken is up to 2 kg. fine.

And you will look at many non-nashenskie videos, they also fry the meat well, and then slowly, it turns out ruddy.

I and on our forum casually looking through the section met this (foreign experience with those recipes probably) and it was this method that I remembered. It's fried there, in other pictures I see it as spices. Perhaps this is not so, but this is deposited in the mind.

[Anna67]

Anna67, in essence, a slow cooker cannot fry, the "languor" mode speaks for itself.
Why try to fry slowly when there are many other high-temperature units

and it was this method that I remember

Yes, roasting seals the juices inside, which is especially important for meat, well, and a pronounced taste of the gravy that appeared during simmering in a slow sauce is added

In the recipe book for my previous Russell Hobbs slow-cooker, almost all of the recipes were pre-fried before being slow-cooked.

And here's what I got

started in the evening, got carried away, forgot about the time, and left it on heating for 5 hours ... there was practically no liquid ...

[Smile]

Smile, Catherine, uuuuu, what a beauty!

Can I, please, old - how slow, what displacement, the weight of the chicken ... Lying on the back? How much did you cook? Technology like GuGu, Natasha suggested?

[Svetlenki]

Svetlenki, Sveta,did this: store chicken, "Chicken Kingdom", weight 1.6 kg, soaked in salt water for an hour and a half. Marinade: olive oil, honey, soy sauce, utskho-suneli, smoked paprika - all 1 teaspoon each + lemon to-that on the tip of a knife (I make wings with it). She removed the chicken from the liquid, drained it, coated it with marinade and placed it in a vacuum container. She stood there for over 12 hours. Slow cooker Kitfort, first at MAX for 2 hours, then, for MIN. 1.5 hours, tried it with a skewer - the show was harsh, switched to HEATING and went to bed ... turned it off after another 4.5 hours.
Yes, I put it on the back ... I was afraid that after soaking there would be a lot of liquid (we bought chickens at the same time with a friend, but she did it the day before and kept it at MAX for 1 hour and 6 hours per MIN - there was a lot of liquid, the same slow). .. I think that I have it evaporated ...

[Smile]

Smile,
Ekaterina, please, you can duplicate this photo and recipe in the Kitfort topic so that he does not get lost