How to use a multicooker correctly

If you still do not know how to use a slow cooker you have lost a lot! We decided that for a start, we will still tell you what kind of animal it is, and you yourself will decide whether you should regret that you have never used it. Because, the opinions of the hostesses differ dramatically and, in principle, both are right.

What are the advantages of a multicooker?

You are probably now waiting for us to start broadcasting that - a multicooker, this is such a miracle of technology that cooks by itself! Like a magic pot from a fairy tale. He clapped his hands, uttered the cherished phrase: "Pot, boil!" and he took and cooked.

Is funny And nothing funny, by the way. This is exactly what most men think, who are very far from the kitchen. Surely, and you have heard more than once reasoning in the style: “Yes, my wife does almost nothing around the house! Erases for her - washer, trains - slow cooker, removes - vacuum cleaner».

So I want to hit, with something heavy, such theorists, honestly! But, by and large, they are not to blame. This is all the machinations of cunning advertisers.

But in fact, before the lid of the "magic pot" slams shut, you need to perform exactly the same manipulations with the food as for laying in a regular saucepan:

• To wash
• To clean
• Rinse again
• Cut
• Fry
• Put in a multicooker
• Salt, pepper

And then the "magic" begins. Therefore, as you yourself understand, the advantages of a multicooker are not at all that it cooks by itself and it will be faster. The benefits are completely different.

For example, that ...

• The food in it comes out healthier, due to the fact that cooking goes at low temperatures. That is, the product is not cooked, but simply languishes, while retaining the maximum taste and vitamins.
• The dish will not boil away, will not run away. And this is a plus, agree. Again, the stove does not need to be washed.
• You can cook the dish and leave it on the heating mode for many hours. This is better than wrapping a five-piece pan with a blanket, keeping warm until the right time. This is especially convenient when you go for a walk with the children. He set to cook, returned, and you are already waiting for the finished dish in the heat, with the heat.

And on this, perhaps, the pluses are over. Frankly, of these three benefits, only the first is truly attractive. Indeed, the destruction of vitamins in it is less than at a boiling point of 100 ° C. A slow cooker cooks when heated to 60 degrees in most of its modes.

And plus to this, much less oil can be used in it, thanks to a coating that does not burn.And yet, cooking takes place without access to oxygen, which oxidizes fat. And fat oxidation is not healthy at all. In the process of frying in a regular, hot and open skillet, fats are converted into aldehydes and lipid peroxide. And they contribute to the development of cancer cells and the development of cardiovascular diseases ...

Therefore, if you are an adherent of healthy food, then you can purchase such a thing. Moreover, those who monitor their health always eat a lot of cereal dishes. And porridge is the hobby of multicooker! In them, they come out simply amazing. But, this is described below, in a separate block.

See also - Harm of a multicooker to human health: myth or reality?

Are there any downsides?

Well, what about? They are not so few, frankly. But, in fairness, as far as the cooking process itself is concerned, these disadvantages are perceptible only to those who deftly manage cooking on a regular stove. But for children or very young housewives, use a slow cooker - that’s it.

But, back to our sheep, that is, the minuses:

• The fattest minus is that a dish cooked in a multicooker cannot be left in it, cooled and put in the refrigerator. It must be poured out of the bowl. And this, pleasure is something else. Food is not very easy to take out, especially if it is hot.
• Again, the multicooker consumes electricity, and not at all weak. If you had an electric stove before that, then you have absolutely nothing to lose. And if you used gas, then what's the point? Gas will be cheaper.
• Washing it is completely inconvenient. The bowl is quite fragile, and if you damage or drop it, you fly into a big penny, it needs to be changed urgently. In addition to the bowl, you need to wash the silicone ring, cover, valve. And that's all - it doesn't understand much. Of course, there are models with a removable lid, but anyway, there is more trouble than washing smooth, metal pans.
• She looks, to put it mildly, uncomfortable in the kitchen. Some kind of mini vacuum cleaner, not a saucepan. Even the food looks less appetizing in it than in ordinary dishes. And visual perception is everything, as they say ...
• If the process is already running, then it is no longer possible to influence the result. And, opening the lid to try it, you only lengthen the cooking process, which means that you throw in an extra watt or two of electricity consumption.
• Food cooks much faster on the stove than in a multicooker! Twice, exactly. This is because the temperature there is low.
• Baking in a slow cooker does not have a golden brown crust, no matter how hard you try.
• The taste of the dishes is quite specific. And not everyone will enjoy the food from the multicooker.
• The impossibility of preparing a large amount of food. That is, for a large family, this device is absolutely useless.
• Also, it can be considered a minus that she needs to allocate a separate place in the kitchen. For the convenience of cooking, the multicooker should have a stationary place, since it is not very convenient to get and hide it. This is not a small blender for you.

These are the things, dear hostesses. Let's just say: if you have an antediluvian electric stove that heats up for a long time, cools down for a long time and "eats" electricity, then it makes sense for you to purchase a multicooker. If your situation is different, then we would not advise you to get excited. Moreover, you have not read the next block yet ...

See also - How to wash a multicooker outside and inside: basic care rules

For a snack: counterfacts "minus" versus facts "plus"

• If you want to cook healthy food at low temperatures, then nothing prevents you from using an ordinary oven and dishes with a tight-fitting lid for this.
• If you don't want to consume the aldehydes generated by frying, then you can choose the right fats and close the lid on a regular stove. Google about proper fats, because this is a topic for a separate article and here it is inappropriate.
• If you want hot food, nothing prevents you from heating it in 3 minutes in the microwave. Again, this will take far less electricity. Either three minutes of warming up, or an hour, two, three or five.Is it worth it?
• If you want not to run away, just follow the process! No, well, if you still have sclerosis, then the multicooker in your kitchen is an indispensable item, you can't argue here.
• If you want to use less fat, then buy regular, ceramic or Teflon dishes, there are not many of them either.

How do you use it?

You need to use it according to the instructions. In general, all multicookers are arranged almost identically and there are no special differences.

How to turn on the multicooker? To do this, there is a "start", "heating" mode and several programs with certain, predetermined temperature conditions for certain dishes: pilaf, soup, buckwheat porridge, frying, baking and so on.

There are absolutely no secrets here. The only thing is, strictly adhere to the dosages of water indicated in the recipes that come as an attachment to the instructions, and which are different for all models of multicooker.

But, and this, of course, is not a panacea. Anyway, water can be a lot or a little. Everything is learned empirically, otherwise - no way.

How much should you choose?

If you have a large family, then take a bigger bowl. And do not forget that the actual volume will be per liter - one and a half less than the indicated one. If the multicooker is 6-liter, then the soup will come out hardly 4.5 liters, if it is 3-liter, then 2.

Besides, don't forget about additional functions. Let's say a deep fat fryer in a six-liter bowl is a stupid and unprofitable thing. Too much oil will go away, and not enough food will fit.

A double boiler in a three-liter capacity will contain exactly 2-3 mantas. And they will be prepared for a long time. So, before buying, it is advisable to determine for yourself which dishes will be cooked in it in the predominant variety.

Talk about bowl covers

There are three types of bowls:

• Teflon
• Ceramic
• Steel

There is nothing special to say about Teflon, everyone already knows the properties of this coating. You need a little oil, does not burn, it is useful ... But besides this, do not forget that if at least one scratch appears (and it will appear soon, do not even doubt), then all the benefits instantly turn into great harm. And you need to change such a bowl as quickly as possible.

Ceramic bowls are good in all respects. Durable, environmentally friendly, they also do not burn food. But, if, when washing, she accidentally slips out of her hands, then write letters. And to buy a new one is expensive. These are the most expensive bowls.

Steel bowls are ideal for soups and other liquid dishes. The stove will not work in them, it will burn. But, on the other hand, such a cup is eternal.

In general, the most ideal option is to have two bowls. Let's say one stainless steel is for soups, and the second is a ceramic for baking and stewing.

What to look for when buying

• Try to choose a model with a removable cover
• Choose a model with a removable bowl. Although this is a rarity now, but still come across models in which you cannot pull out the bowl. Of course they are cheap. But - disposable in the end. Since the bowls there are Teflon.
• The bowl must have handles. It is completely inconvenient without handles. Need to buy special tongs for removal. And small things tend to get lost at the most inopportune moment.
• Pay attention if there is a delay start function. It's comfortable.
• Do not take a slow cooker that does not have the function to turn off the automatic heating mode. A very inconvenient function in practice. It turns off, but continues to wind energy and dry dishes. And the hostesses, as a rule, simply forget that she is still working. Therefore, it is much wiser to independently manage this. You need to warm it up - put it out. No - so turned it off.
• There should be a condensate collection tank on the lid. Otherwise, draining condensation when opening the lid often spoils the finished baking.

Where to put the multicooker?

The slow cooker must be placed on a stationary place, at the desktop level, so that your hands feel comfortable when cooking.

It cannot be placed directly under the wall cabinets, as hot steam is emitted from it, which will damage the furniture over time.

Briefly and skeptically about multicooker modes

Cooking is more convenient and profitable on the stove, really. There is no need to overfill there. And to store 5 liters without transfusion is unrealistic.

Extinguishing - here the crock-pot is good, it doesn’t burn. But, do not forget that the coating of the bowl, after 3-4 months, loses its non-stick properties, and the bowl will need to be changed.

Frying is completely uncomfortable. The width of the square is too small.

Baking is also very, very controversial, despite the fact that the crust never comes out.

Now you are in the know how to use the slow cooker! We hope you find this information helpful.

See also:

• 5 best Philips multicooker of the year
• 5 best multicookers Moulinex
• 6 best multicooker Vitesse of the year
• 15 best multicooker pressure cookers