Slow cookers: model selection, features, reviews

[Smile]

Smile, the beauty is what so tanned it turned out, I also need to try to keep more time on Hai. How does it taste, juicy?

[Natalia,]

how does it taste juicy

Natalia,ate already cold, so we love it more, rather juicy, did not fall apart, the bones, if desired, are easy to bite through ... it was slightly welded on one side, but pulled out easily. Thanks for the tip about salt water - I didn't add additional salt, because there is it in soy sauce too ...

duplicate photo and recipe in the Kitfort theme

Oksana,duplicated

[Catherine]

Catherine, also love the cold one more. I need to try the Chicken Kingdom, I often buy Clear Dawns, Avidov, Miratorg.

[GuGu]

Bliiin !!! Girls, well, they provoked me right with their chicken. How to cook it and keep it cold! Tomorrow or tomorrow already Well at least I bought a big chicken. The biggest



GuGuNatasha, she did everything like an obedient girl - she kept it in brine for two hours, then rubbed it with marinade, into a bag and into the refrigerator.

How to cook it and keep it cold!

Well the night is long and it will get ready and cool down .. theoretically ..

[Sveta]

Sveta, I look forward to the result

[Natalia,]

Natalia, I bought it for the first time, on the recommendation of a friend, before that I did not come across. I was satisfied. I tried clear dawns, a few years ago, I didn't like it, at least squeeze it out, First freshness and Troekurovo are more or less normal, Pitelinka has become awful - some kind of greasy ... it's scary to look at Petrukha, not what it is ... There are many on the shelves, but you will think about buying ...

[Galina]

Well the night is long

Listen, GalinaHow smart you are here ... I didn't even think about the night ... But no, the first time you still need to cook under control. Tomorrow morning I'll start

how smart you are.

Turtle Tortila ..

[Catherine]

Catherine, and in Magnet we constantly have the Chicken Kingdom.

[Natalia,]

Natalia, I don't have Magnet nearby, only Pyaterochka, Auchan and Metro, and in the Chicken House, mostly semi-finished products

I cooked tomatoes and measured the temperature of Kitflrt at the same time
At the moment of his highest activity in the MAXIMUM mode, the back wall was 97 ℃, and 84 центре in the center, and after working for another 3 hours he lowered the temperature near the wall to 89 ℃ and 87 ℃ in the center and did not raise it anymore.
I'll also check when I heat the milk

I put the knuckle to cook, it is not clear what - Lazerson's husband had seen enough, stuffed it with garlic, from time to time asked if I had anise, then ginger, or something else ...
It’s necessary to boil at least to see what it smells like and whether you have forgotten the lavrushka, the runny nose does not go away, I can hardly feel anything

Well, I came to report. I cooked it, I couldn't wait until it was cold. Tomorrow I will talk about the taste of cold.



A very worthy alternative to baked chicken! I had a marinade of bell pepper adjika plus dry ulyapskaya adjika, olive oil. Well, aging in brine before pickling.

The meat is not sprawling, strong. The youngest son has now diminished his leg with a cucumber for a sweet soul. (that's why I took a picture of the chicken, without one leg)

I will repeat it unambiguously.

[Svetlenki]

Svetlenki, Svetik, excellent chicken and what modes did you expose?

[Svetlenki]

Svetlenki, Sveta, it turned out rosy

[GuGu]

and what modes did you expose?

GuGuNatasha, you know, I wanted to bet on high at first, but it turned out that I bet on low (for a couple of hours). Then she came to her senses and translated into high (for an hour). All this time, on top of the lid, there was such a thick large pot holder for hot dishes.

My liquid has drained 300 ml ...

turned out to be rosy

Smile, Katya, this is an optical illusion! It really turned out to be golden orange, but that's just because of the marinade. No crispy crust. But I don’t need it - they don’t eat my chicken skin in principle, except when I make crisps from it specially in the oven between two baking sheets with baking paper.

No crispy crust

Light, and it can't be there, she languished, not fried ... and my color is due to the marinade, it turned out so thick, maybe because it took ripe honey, you could spread it with a knife

and she couldn't be there, she was languishing, and not fried ...

Yes, I didn’t expect her, as you probably did. It’s I just so “diplomatically” warned my followers that they shouldn’t wait for the roastiness. Color catch up with marinade

[Svetlenki]

Svetlenki, Smile,
Girls, and I want to try sour cream marinade from 1 tbsp. l. vegetable oil + 1-2 tbsp. l. sour cream + sweet paprika + dry garlic + a mixture of Italian herbs. I will try for 5-6 hours at LOU (MIN), then turn it off, wrap it in a blanket and let it cool. I hope that sour cream and butter, with a long heat treatment, will give the chicken the desired color, well, taste, of course



There was also an idea to remove the pale chicken from the bones, cut it into pieces, mix it with its own liquid + gelatin and pour it into a mold so that it would come out like a ham when cooled

I put the knuckle to cook

how did it go?
I was somehow not very dry ...

[Mirabel]

Mirabel, not dry at all - I cooked in a large amount of liquid and for a long time.
But since this liquid was beer (then half with water, so as not to turn it over) or for some other reason, but I remembered your words about the smell, I poured water as always (I don't like pork broth), I smeared the knuckle under the grill. It turned out well, but the smell of beer interrupted all the spices. Well, at least it washes better than the lid of the multicooker, for this reason I chose the slow one.

And I have a week of simmering cabbage soup




and borscht in the Kitfort slow cooker

I used to say that it’s worth buying a slow cooker even just for the sake of cottage cheese, then that for the chicken, and now, for the sake of some stewed cabbage soup / borscht

[Oksana]

Tomorrow I will talk about the taste of cold.

This is sooooo delicious! The meat is plump, tasty. I am delighted! For the summer it will be just a salvation. I can make so many salads with such a chicken, as well as spring rolls in rice paper, Mexican chicken tortillas, etc. And all this without sweating machine tool stoves and ovens

What a great theme we have about slows - thanks to everyone who actively cooks and shares secrets!

There was also an idea to remove the pale chicken from the bones, cut it into pieces, mix it with its own liquid + gelatin and pour it into a mold so that it would come out like a ham when cooled

Oksana, I have a timid assumption that it will crumble during cutting - the jelly will not have enough strength to hold the pieces of cooked meat ... But if you take the risk, be sure to write. Suddenly it will turn out, it should be very tasty!

I used to say that it’s worth buying a slow cooker even just for the sake of cottage cheese, then that for the chicken, and now, for the sake of some stewed cabbage soup / borscht

Can you scribble technology? Do you just put vegetables and pour boiling water? When do you introduce a tomato? Can you lay out the recipe?

[Svetlenki]

Svetlenki,
The recipe for cabbage soup on page 7 in the topic about KITFORT



Borscht in the same place below,
The recipe for cabbage soup with sauerkraut and meat was perfectly shown by Ira Lerele
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=475884.0

Oksana, I have a timid assumption that it will crumble during cutting - the jelly will not have enough strength to hold the pieces of cooked meat ... But if you take the risk, be sure to write. Suddenly it will turn out, it should be very tasty!

Sveta, in the book by Anna Kitaeva * Me and my slow cooker * there is a recipe for pork ham, I want to try the same with chicken. She stews pork in pieces, adds gelatin to the melted liquid, puts it in a bottle from under water, oppresses it from above and into the refrigerator

Here is a page from the book, I think chicken will work too

Oksana, I have a timid assumption that it will crumble during cutting - the jelly will not have enough strength to hold the pieces of cooked meat ... But if you take the risk, be sure to write. Suddenly it will turn out, it should be very tasty!

It is made from the meat from the legs of the wings and what stuck to the bones. It looks like pate and sausage, you need to refine the taste with spices. Can be cut with a knife, can be smeared on bread. Words written in the subject about Kitfort

[brendabaker]

It looks like pate and sausage, you need to refine the taste with spices. Can be cut with a knife, can be smeared on bread.

And for me it is so soufflé or dumplings Already from the photo you can see that it is tender and tasty!

Words written in the subject about Kitfort

Here's a link

Slow Cooker Temperature Chart Kitfort KT 2010 # 132

brendabaker, Oksana, thank you very much! Yesterday I made stewed cabbage soup (without beets) with fresh cabbage. It is delicious! The only thing, I did not add tomatoes, but sautéed tomato paste 3 hours after the start of cooking. It turned out very tasty!

[Svetlenki]

Svetlenki,
On health, of course, stewed cabbage soup is tastier than boiled on the stove.
Sveta, but you can't tell me where to get the recipe for this soufflé, or knelle, so that I would understand what spices to add there. Otherwise, I put it on bread, smear it with mustard and eat from the very morning

[brendabaker]

Sveta, but you can't tell me where to get the recipe for this soufflé, or knelle, so that I would understand what spices to add there.

brendabaker, Oksanalook what you found.

Here is the technology for preparing dumplings from the chef Galina the Dog Gray according to the Collection of recipes (see at the very bottom of the message)

Lesson No. 16. Cold soups and chopped and baked fish

And here is a recipe with very similar technology from Tatiana Admin

Turkey dumplings stewed in broth (Admin)

We have a sea of ​​soufflé recipes. Here, look, the whole section is "SOUFFLE"

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=759.0

The only "BUT" - in the recipes, basically raw materials are taken, and you have already cooked ones ... But you want to understand exactly by the spices, so I think you will find what you are looking for!

Good luck and keep sharing with us!

[Svetlenki]

Svetlenki,
Thank you very much, I just want to see the spices, I am very pleased with everything else.
My pate stood for half a day in the fridge and tasted so much that I enjoyed it, yes, with a French baguette, and a little mayonnaise ... everything turned out very well
The pate is wet, but it did not release a drop of moisture from itself, did not exfoliate and did not deform, it keeps its shape by 5+.
It looks like a brawn, but very delicate and homogeneous



THANKS, it looks like I found myself an idea
I myself wanted to dilute agar with cream, or milk, I found a turkey soufflé where this was done.

Yesterday I made stewed cabbage soup (without beets) with fresh cabbage. It is delicious

I have an idea for Shalyapinsky cabbage soup, but this cabbage soup is * rich *, you will need ghee to melt cabbage in it, good dry mushrooms (I think to simmer them in a separate bowl) and sour, not sweet black cream. Well, the ham, or the ham is tastier.

I have an idea for Shalyapinsky cabbage soup, but this cabbage soup is * rich *, you will need ghee to melt cabbage in it, good dry mushrooms (I think to simmer them in a separate bowl) and sour, not sweet black cream. Well, the ham, or the ham is tastier.

OOOOO !!! Judging by the description of the products, it must be something awesomely tasty! I have never even heard the name of such a recipe. I'll wait for you to lay out the recipe

The pate is wet, but it did not release a drop of moisture from itself, did not exfoliate and did not deform, it keeps its shape by 5+.

It is wonderful!!! I'll have to try to do this too

Wet pate

Great. And my first chicken soup in pate went badly, I didn't know what else to add there. Except that I didn't think of cream and agar ...

I've seen enough of your delicious chickens and decided that my Chinese mechanical Tonze will do just as well.
The chicken was some kind of giant 1.9 kg,
I even doubted that it would fit into my 3-liter, it’s not oval, like yours, but round with an expanding top, like a flower pot, but decided to bake it in the oven as a last resort.
Soaked in salt water, pickled, she entered the pot only standing upright. Due to the large size, I left it on max for 2.5 hours and 1 hour on medium mode. There was so much squalling on max, but nothing burnt, it's still a cool pot, thick.
By the way, a lot of juice was melted, but the chicken is really tasty, both hot and cold.
Due to the expanding top of the pot, the photos were somehow disproportionate, the paws and breast practically rested against the lid. Due to the fact that the lid is also ceramic and heats up very much from the pot, the top bakes well.

[win-tat]

I measured the temperature for Kitforth at the rear edge of the bowl (where it was highest) and in the center of the bowl (where it was lowest) while cooking rice porridge from 1 liter of milk.
Time T ℃ in the center of the bowl T ℃ at the back of the bowl
1 hour 64 ℃ 70 ℃
2 hours 87 ℃ 94 ℃
2.5 hours 93 ℃ 97 ℃ boils against the wall
I stirred the porridge
3 hours 91 ℃ 98 ℃ boils against the wall



win-tat,
This is the highest class chicken turned out, it's nice to admire: rose: such beauty

it's nice to admire such beauty

I want to break it with my hands and eat it!

[Anna67]

Anna67,
Anna, I looked out for the idea from Anna Kitaeva, and we will think out the rest with our collective mind. Next time I put it in a jar, or in a pot for pate, the longer it costs, the more the poultry pate resembles in taste

[Oksana]

Oksana, Thank you !
An, hot immediately lost its paws, awesomely delicious!

[win-tat]

win-tat,
All the same, chicken stewed in a slow cooker is the most delicious, even when the top is pale

[Oksana]

stewed

, Oksana, yes, you can't compare with an oven.

The chicken is delicious, but I don't have enough fried skin for complete happiness. And to blush too lazy, I eat so, without a skin.

[Anna67]

Anna67,
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=447979.0
Anna, maybe this option is suitable if the fried skin is important?

[brendabaker]

brendabaker, a burner? It is possible, but easier then under the grill. Perhaps right in the slow cooker.

Today I prepared baked milk from 1.5 liters of milk and at the same time measured Kitfort on the MINIMUM mode. The first number is in the center of the bowl, the second is at the back wall, where the heating is strongest.
0h 10 ℃ 10 ℃ milk from the refrigerator
1 hour 42 ℃ 42 ℃
2 hours 68 ℃ 69 ℃
3 hours 84 ℃ 84 ℃
4 hours 92 ℃ 92 ℃
5:00. 96 ℃ 96 ℃
6 hours 98 ℃ 98 ℃ slightly boils against the wall
6.5 hours 98 ℃ 99 ℃
7 hours 98 ℃ 98 ℃
7.5 hours 98 ℃ 98 ℃

[brendabaker]

brendabaker, Oksana,thanks for the work done Conclusion: the liquid warms up evenly

Slow Cooker Temperature Chart Kitfort KT 2010 "Reply # 136 Today at 11:26"
And here is the table for the MAXIMUM mode for 1.5 liters of water, the first t digit is in the center of the bowl, the second is at the back wall, where the heating is highest
0 hour 21 ℃ 21 ℃
1 hour 56 ℃ 56 ℃
2 hours 86 ℃ 87 ℃
2h 45 min 97 ℃ 99 ℃
3 hours 97 ℃ 97 ℃
3.5 hours. 97 ℃ 99 ℃
4 hours. 97 ℃ 100 ℃
5 hours 98 ℃ 100 ℃
6 o'clock. 98 ℃ 99 ℃
7 o'clock. 98 ℃ 99 ℃
Base back wall temperature from the outside = 84.4 ℃
Base bottom temperature = 78 ℃, not legs, but bottom




Our MAXIMUM mode is similar to the HI of the big Murphy Richards, which was measured by Tatyana Admin, only the big one picks up the temperature faster, I copied this table from Tatyana from her recipe for baked milk
end of the 1st hour - 76 * С
end of the 2nd hour - 100 * С
end of the 3rd hour - 110 * С
end of the 4th hour - 100 * С
end of the 5th hour - 100 * С
end of the 6th hour - 100 * С
end of the 7th hour - 100 * С

.

I brought you a recipe from Heston Blumenthal, which, in my opinion, is perfect for a whole chicken in a slow-cooking.

🔗

On our forum there is a variation of this "original" recipe, but it is not suitable for us just for slow motion

I had a 1.9 kg chicken. I took 50 grams of salt per liter, in an ikeevsky zip bag for 6 liters (where two stripes stick together on top), I got chicken plus 2 liters of brine.

I kept it in the refrigerator for almost a day. Then I dried it and slowly. On high 3 hours, until the temperature reaches 72-73-75 degrees.

It turned out to be snow-white, but no one bothers you to finish the recipe. It just says that the bird, after rest, goes under the grill.

Highly recommend. It turns out very tasty poultry meat, perfectly cut in cold form. We are fans in the cold state.

[Svetlenki]

Svetlenki,
And it turned out not very salty?



I have already decided for myself that I cook the whole chicken if the breast goes into salad, the rest of the meat into pate, and the bones into broth. And I will put the breast separately on the table, I found a recipe
🔗.
But what I will soak in saline will be 100%

Girls, good evening everyone! On Monday I made a chicken in Kitusha, on Sunday evening I smeared it with spices, a little olive oil, salt and left it to marinate until morning. In the morning at 8 o'clock I put it down, turned it on: 1 hour at max, then switched it to min and rushed to work (my mother was at home, she looked after, I'm afraid to leave the equipment without anyone), in the evening, at half past five she turned it off. Well, what can I say, I was already sick of the chicken, my stomach ached from burnout, but I could not tear myself away from it, kapets, it’s not just tasty, it’s unrealistic, the bones were melting, and the meat was dissolving. My husband came home from work, looked skeptically so, for greater solidity he even slightly wobbled, and then swallowed what I could not cram into myself. I just bow with my leg and take off my hat for such a masterpiece! Once again, I said a thousand thanks about the topic of slows, how happy I am to my Kittyusha.