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Maqui

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¡Bienvenid@s tod@s a este nuevo post sobre cocina lenta, al super chup-chup, crock pot, slow cook o como quiera que se le llame.

Estoy alimentando una ilusión nueva, que consiste en comprarme una crock pot. Ahora estoy en fase de recopilar información, ver modelos, enterarme de qué recetas podré hacer en ella...

Estábamos un grupo a partir un piñón: @Vicky, @simpatiaa, @Marem,  @baldo31, @mjwoman, @Cece... en el post fijo Qué hemos cocinado hoy, con todo tipo de cacharritos y he pensado que este tema puede dar mucho de sí y por ello merece todo un post para él.

¡Bievenid@s!

Una foto, como a pie de post, que embellezca sus comienzos:

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¿Dónde comprarla y qué precio tiene? En amazon tienes casi todos los modelos, pulsa aquí

 

¿Qué ollas tenemos en el foro?
 

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Salsa de tomate por Pombos

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Cocido por Marem

Pimientos asados por Pombos (foto de vicky)

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Cuajadera de pollo de Marisalas por Raopi

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Costillas de cerdo a la barbacoa por Nelai

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Pollo a la mostaza de CocinaconDavid por Raopi

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Berenjenas a la parmesana por Raopi

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Salsa boloñesa por Raopi:

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Patatas a la alcorina por Raopi:

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Pollo con patatas por yenus:

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Pollo con salsa de mostaza y coca cola por Raopi:

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Revueltillo de patatas con jamón por Raopi:

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Cachopo de merluza por Raopi

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Patatas con arroz por Raopi

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Ossobuco de ternera guisado por Raopi:

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Patatas con chorizo por Raopi

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Costillas guisadas con patatas por yneus

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Calamares en su tinta por Raopi

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Codillo de cerdo por Raopi

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Codillo por pistacho

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Lentejas por Raopi

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Lentejas por yneus

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Lentejas por simpatiaa

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Lentejas por Maqui

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Patatas al Barbate por Raopi

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Bizcocho de yogur por yneus

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Pollo guisado por Raopi

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Pisto por Raopi

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Pisto por Marem

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Pisto por pistacho

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Pisto por Maqui

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Olla alcorina por Raopi:

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Lomo asado por Pombos

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Pollo asado por Pombos

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Alubias con almejas por womangirl

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Ropa vieja por Raopi

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Pollo o cerdo en salsa agridulce por Marem

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Potaje de judías blancas por Marem

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Caldo base 

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Pollo con miel, limón y soja por Jugospu (Fussion Cook menú slow cook) 

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Caldo por simpatiaa

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Boniatos asados con hierbas provenzales por simpatiaa

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Pulled pork por pistacho

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Lasaña de baldo31

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Judiones guisados por Maqui

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Alubias pintas con patatas por simpatiaa

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Castañas asadas por vicky

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Caldo vegetal por Maqui

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Guiso de mar y tierra por simpatiaa

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Coliflor al curry por simpatiaa

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Salmón con verduras por pistacho

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Champiñones teriyaki por pistacho

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Coles de bruselas balsámicas por pistacho

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Boniato casserole por pistacho

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Berza con patatas al curry por pistacho

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Lomo de orza por pistacho

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Zanahorias aliñadas al estilo de Cádiz por pistacho 

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Repollo y patatas asadas por pistacho 

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Botillo por pistacho

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Ratatuille por pistacho

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Pullet chicken hoisin por pistacho

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Salsa hoisin Thermomix por pistacho

 

Torreznos por pistacho

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Salchipapas por pistacho

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Alcachofas confitadas por pistacho

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Lombarda con manzana y pasas por pistacho

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Aloo gobi (Curry de patatas y coliflor) por pistacho

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Repollo con manzana por pistacho

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Muslos de pollo por cruzy

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Cocido por baldo31

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Musaka por Marta.S

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Lasaña con soja texturizada por Marem

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Bizcocho por womangirl

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Patatas al horno por womangirl

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Patatas a la cúrcuma con champiñones por Marem

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Atún en escabeche por gazpacho

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Garbanzos guisados con patatas por Maqui

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Carrilleras por mjwoman

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Pollo con salsa barbacoa por Vicky

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Pollo con salsa Hoisin por Vicky

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Yogurt por simpatiaa

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Caldo de pollo por Raopi

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Pizza dulce por Maqui

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Lomos de bacalao con pisto por pombos

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Pizza con pisto por Maqui

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Segunda receta... Me encanta mi nueva olla... Estoy pensando en comprarle una hermana pequeña... Aún no se cual. Salchipapas 

@simpatiaa coincidimos en muchas cosas, anda tu que diria el vasco... Yo tambien tengo la freidora en el patio de casa.  En una zona cubierta claro, pero es que las fritangas huelen mucho, @cruzy per

Menestra de seitán con pochas   Ingredientes: 1 bolsa de menestra congelada (usé findus) ½ bolsa de ensaladilla rusa congelada (por terminarla) 2 botes de pochas cocidas

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:)A ver qué dice la Wikipedia de lo que es una "olla de cocción lenta":

La olla de cocción lenta es un tipo de olla que por sus características como electrodoméstico conectado a la corriente eléctrica permite mantener la temperatura constante durante largos periodos de tiempo.1 Suele colocarse en las encimeras de las cocinas y sirve para elaborar alimentos en cocciones prolongadas. Su técnica de cocina es opuesta a las ollas a presión pero tiene algunas ventajas frente a ellas.

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No sé si esta información está actualizada, pero parece que sí:

 

Actualmente en España se comercializan en tienda física dos modelos de olla lenta: la Kenwood (6,5 litros, manual, 320 w, de venta en El Corte Inglés) y una de la marca Carrefour Home, programable, 290 w, 4,5 litros, anunciada en su web como “hervidor” (aunque en la caja sí explique lo que es en realidad). Además de estos dos modelos, en Amazon/Ebay se pueden encontrar ollas de todos colores y tamaños.

Edito con información de @baldo31 actualizada:

El comentario de venta que has puesto esta desfasado. Ahora venden en Worten una de 4,5l y en alcampo la de simpa, además de las mgi en sus tiendas y en algún costco las crock pot (zonas de mucho inglés como cerca de marbella)

Editado por Maqui
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Me parece una idea genial! Yo al final terminaré picando, aunque soy más de cocinar rápido en 15 minutos que me tengo que ir... Pero eso de que las verduras saben más a verduras ect, me llama mucho. De momento leeré y tomaré nota de todo lo que comentéis (y comeréis)

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Interesante información sobre "tiempos de cocción"

Tiempos de cocción

Cada olla tiene su carácter, y cada cocinera sus gustos. Lo que para un comensal sea al dente para otro puede resultar simple y llanamente crudo. Los tiempos de cocción ofrecidos a continuación son meras sugerencias, y han sido probados exclusivamenet con la olla Kenwood de 6.5 litros. Experimentar, disfrutar, descubrir nuevos sabores o texturas… todo esto se hace posible con la crockpot, que además es una maestra tolerante que nos permite jugar al ensayo y error sin demasiado riesgo (en un horno 15 minutos pueden ser la diferencia entre “bien cocido” y “quemado”… con eso la crockpot no tiene ni para empezar).

Reglas generales:

* Las verduras se cuecen más lentamente que la carne y quedan enteras (aunque bien cocidas) tras 8 o 10 horas en un caldo.

* Siempre que se haga un guiso con patatas, hay que procurar que éstas queden aisladas del fondo o las orillas de la olla (para que no se peguen y se acartonen) o que queden expuestas al aire ya que algunas veces se ponen negras. Lo ideal es colocar en el fondo una verdura que suelte agua (pimientos, champiñones), luego las patatas troceadas y encima la carne. O procurar que haya una calidad de líquido suficiente si no se acompañan de otras verduras, o de carne.

* La tapa transparente es un gran invento. Nos permite echar un ojo al guiso sin tener que destapar la olla. Cada vez que destapamos se escapa algo de calor, lo que se traduce en un mayor tiempo de cocción así como a un mayor consumo de electricidad.

* Hay que reducir los líquidos de cocción al máximo (caldo, vino, agua) porque las verduras y la carne ya sueltan bastante, y al no haber casi evaporación nos exponemos a encontrarnos aquello hecho un puchero (aunque nuestra intención hubiera sido hacer un asado). Y reducir es REDUCIR: si la receta pide un vaso, pues 1/4 de vaso, para empezar, que la experiencia ya nos dirá cuándo hay que ser generosos y cuando no.

Caldos, pucheros: 8-10 horas en bajo si son verduras y carne, 8-10 horas en alto si además lleva garbanzos (que deberán haber estado en remojo 12 horas en agua caliente con sal). Cualquier cosa con garbanzos debe estar un mínimo de 8 horas en alto, porque si no se cuecen adecuadamente.

Fabada, lentejas: 4-6 horas en alto, o 8 horas en bajo… excepto si llevan manitas de cerdo, oreja o algo de cartílago, 4 en alto y 4 en bajo.

Carnes estofadas: 2-4 horas en alto, depende la carne y depende cómo de espesa quieras la salsa

Piezas enteras (redondo, pollo): 4 horas en alto, más o menos.

Tiempos de horno: en general, 4 veces el tiempo que pediría una receta tradicional, por ejemplo en unas madalenas, que son 15 minutos y que en la crockpot sería 1 hora. Un bizcocho, 20-40 minutos en horno: 1 1/2 -21/2 horas en la olla.

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@Maqui a mí también me parece una buena idea así, las que nos estamos iniciando, podemos contar lo que vamos haciendo y descubriendo, lo que nos gusta o no, nuestras dudas... y, si se apunta alguien que la tenga de más tiempo, nos puede ayudar con su experiencia.

De momento, desde le viernes que me compré la mini de MGI, estoy muy contenta con ella y me ha gustado todo lo cocinado en ella, y en poca cantidad que es lo que yo quería, pero ya he visto que no se puede hacer ni caldo, ni cocido, por lo pequeña que es (de 1,5 l).

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Fuente: cocinasinprisas.com

Consejos generales

 

¿Puedo preparar todo por anticipado el día antes y dejarlo en la cazuela en la nevera hasta cuando lo use?

Si las cazuelas de vuestro fabricante son aptas para nevera sí, pero tened en cuenta que el tiempo de cocinado se incrementará significativamente. Yo no sólo no hago eso sino que además saco las carnes con antelación suficiente, 1 ó 2 horas antes, para que estén a temperatura ambiente en el momento de meter todos los ingredientes en la olla. Además, los líquidos los caliento previamente en el microondas.

Si sacáis la olla ya preparada de la nevera nunca la metáis en la estación precalentada, que coja temperatura poco a poco o se os partirá.

 

¿Qué diferencias hay entre potencia alta y baja?

Ambas potencias se estabilizan a la misma temperatura pero en baja tarda más en hacerlo. Una vez alcanzado el punto de ebullición, dependerá del tipo de ingrediente y su peso el que necesitéis más o menos tiempo para cocinarlo.

 

Tiempos aproximados de cocinado por tipo de ingrediente y peso

Estos tiempos son tan aproximados que no te puedes fiar ni de los que te dé tu propio fabricante. En mi caso publican una única tabla para todos los modelos cuando tienen una gama extensísima de ollas lentas con distintas potencias entre unas y otras. Por si os sirve como guía, esto es lo que mi fabricante recomienda.

Cocina sin prisas - Consejos

  • * Codillos, paletillas, etc.
  • ** Aves enteras con hueso
  • *** Si el pescado se incorpora una vez se haya alcanzado el punto de ebullición sólo harán falta entre 15 y 30 minutos para que esté listo
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