Can I put a baking bag in the multicooker? The question is fully explained. and got the best answer

Answer from your aunt[guru]
There is no point in the package. Put everything in the multicooker bowl, close the lid and turn on the stew mode (if you want, then baking) and it will be fine.

Answer from Vitaly Filimonov[newbie]
Can

Answer from Grigorieva Elvira[guru]
I often cook in mv, but I have not seen recipes with foil or a baking sleeve.

Answer from Anaida[guru]
here I currently have a chicken in a slow cooker on "baking" (I have 1 hour) - just in a cup, without a package, after half an hour I turned the pieces over. The seasoning is Maggie too, and the oven doesn't work either

Answer from Natalia_56[guru]
It is placed in the oven in a bag so that the dish does not dry out, remains juicy during prolonged heat treatment at a high temperature.
In the Multicooker, there is no need to use a bag. When the lid is closed, drying does not occur and the product remains juicy.
Put the chicken directly into the multicooker bowl along with seasonings, close the lid and. . .You can bake on the Baking mode, you can stew on the Stew mode.
I always cook chicken thighs this way.
Good luck!

Answer from Marina Koltunova[guru]
I also don’t see the point in the package - it won’t dry out in the slow cooker, it itself plays the role of the package.

Answer from Irinka[guru]
In the package I cook only for steam. Put the chicken in the bowl. as is, rubbed with seasoning. There is also seasoning for chicken breast in the form of paper sheets. Here with him I cooked the breast on the Frying mode, without any oil. Yummy turned out!

Answer from Ekaterina Klyukina[newbie]
after all, people, a specific question was asked, and you are all here with your advice.

Answer from Yatiana[newbie]
here I am about it .. If a person asks, it means that this question is of interest to him ...
In the instructions for the "sleeve" it is written that in the oven it is impossible for it to touch the walls of the oven, otherwise it will melt (!)
How then can you bake it in a slow cooker, if there it will definitely touch all the walls! ?
Namely, in a slow cooker, I want it for two reasons - the oven is busy with another dish, and because of a small piece of turkey, it is not practical to use a large oven!

Ingredients:

• chicken platter - 0.8 kg
• potatoes - 3 tubers
• onion - 1 pc.
• carrots - 1 pc.
• pumpkin - 300 gr
• champignons - 6 pcs.

For marinade:

• garlic - 2-3 cloves
• soy sauce - 3-4 tbsp.
• seasoning for chicken - 1 tsp

If we talk about meat, it is worth noting that the most common at the moment is chicken. In recent years, domestic poultry farming has experienced a significant rise and, thanks to this, the stores always have a good selection of fresh chicken at an acceptable (of course, when compared with pork and beef) price. The wonderful taste of dishes with chicken meat also plays an important role. For example, my household is thrilled when the lunch menu includes chicken with vegetables in a slow cooker, and it is not just stewed or fried, but baked in a sleeve.

Interesting? But the truth turns out very appetizing and bright. Let's look at the recipe for baked chicken in a slow cooker in more detail! This dish turned out so delicious that I want to share it, which is why I advise all readers of the site to collect the necessary products and also cook chicken baked in a slow cooker in my sleeve.

Chicken meat can be cooked in this way with any vegetables that can be found at home. Looking through all my vegetable stalls today, I found potatoes, carrots, onions, pumpkins and mushrooms. Great set, they fit perfectly, and the rest too! But cauliflower and sweet, which can be used in season, will also fit perfectly into this ensemble.

Cooking method

1. 
   So, all the products necessary for baking are prepared, which means it's time to start.
2. 
   First of all, I rinse the chicken, let the water drain and cut it into portions.
3. 
   Before starting baking, I rub the meat with spices (garlic grated on a fine grater and seasoning for chicken), pour soy sauce, mix well and leave to marinate for half an hour.
4. 
   While the chicken is marinating, prepare the vegetables. After cleaning them, I cut them into slices of a suitable size. The baking process will last about half an hour, so I start from this when cutting vegetables, so that they all cook during this time, but at the same time retain their shape.

   I cut the potatoes into slices, carrots into slices about 1 cm thick, pumpkin into 3x3 cm cubes, and divide the onion and champignons into quarters (next time I will leave the mushrooms whole).

5. 
   I figured out the vegetables, and the chicken was already marinated. In a large bowl, I mix the chopped vegetables and chicken so that they all, so to speak, make friends with each other and each piece gets a spicy marinade.
6. 
   Now I transfer all this into a baking sleeve, trying to evenly distribute it over the entire area of ​​\u200b\u200bthe sleeve, and tie it on both sides. I put the sleeve in the multicooker bowl, close the lid and leave to bake for 30-35 minutes, setting the “baking” mode with a temperature of 150 degrees.
7. 
   After 20 minutes, I open the lid of the multicooker and carefully, using tongs so as not to burn myself, turn the sleeve with the contents to the other side. From above I make frequent punctures, close the lid and bring the dish to readiness for the remaining 15 minutes.

   Perhaps your multicooker is not as powerful as mine (Philips HD 3077/40), and there will be no need to turn the sleeve, but this nuance is worth keeping in mind.

8. 
   As soon as the slow cooker signals readiness, I remove the sleeve from the bowl and transfer its contents to a large dish.

Everything, fragrant and very appetizing chicken baked with vegetables in a slow cooker can be served at the table. With such a dish, any lunch or dinner will be not only tasty, but also festive. And given that the chicken in the multicooker in the sleeve is cooked in just half an hour, there is no price for such a dish at all when there is very little time left.

Of course, many of you are familiar with the dish - baked chicken with potatoes. It is usually cooked in the oven or in the microwave. However, you can successfully cook baked chicken with potatoes in a sleeve in a slow cooker. You can object to me - “Why? After all, chicken with potatoes in a slow cooker turns out great without any package. ” I agree, but I will give a few of my arguments in favor of the package.

Firstly, the dish turns out to be slightly different in taste than if baked without a sleeve. And even more so the taste is different than when stewing. So in this way we can diversify our menu. Second, both chicken and potatoes are cooked by releasing their own juices. In this case, the juices remain inside the package. This means that all the useful substances contained in the products are preserved. And, if nothing flows out, then it does not burn or stick. As a result, the bowl remains completely clean. And this will be the third. After all, a clean bowl will save us from unnecessary gestures if we plan to cook something else immediately after this dish.

1. Divide half of the chicken carcass into portioned pieces, rinse them properly and lightly dry them with a paper towel. We also wash the potatoes, peel them and wash them again in cold water. Let's prepare salt and spices that are best suited for both chicken and potatoes. It will be black pepper, curry and dry basil. We will also prepare a bag or sleeve for baking in advance.

2. In a deep bowl, put the bird and potatoes, cutting each tuber into four or more parts, depending on the size. Sprinkle with spices and salt, mix to evenly distribute them. And leave, covering the bowl with a lid, for 15-20 minutes.

3. Next, from the bowl, we shift everything into a bag or sleeve. We tie it with a culinary string or fasten it with a clip attached to the package. Before tying the bag, we try to squeeze out the air (but without much effort, otherwise we can tear the bag). We do this so that the bag swells as little as possible during baking, so that it does not rise to the very lid and does not close the steam outlet valve. So, we're done. If this results in a large “tail”, cut it off so that it does not interfere. Then we shift the bundle into the multicooker bowl. Close the lid, then turn on the "Baking" for 1 hour.

4. About twenty minutes before the end of the "Baking" mode, turn the package over to the other side. Wear mittens to avoid burning yourself. We leave to prepare until the signal. If during the cooking process your sleeve will still inflate a lot, pierce it in several places with a toothpick (wooden skewer or fork).

After the signal, the chicken with potatoes is ready, you can take it out, carefully cut the sleeve and serve the dish to the table. But, if you have a universal Redmond air grill, you can continue cooking.

5. Actually, the continuation will be to make the potatoes with chicken more fried. To do this, we take out the bowl from the multicooker and put it on any heat-resistant surface. The parcel with potatoes and poultry continues to remain inside the bowl. We just cut the bag (or sleeve) and bend the edges. Then we install the air grill on the bowl. We turn it on by setting the temperature to 175 degrees and the time you need. It can be 15, 20 or even 25 minutes, depending on what kind of crust you want to get. However, you can set the temperature higher, then set the toasting time less.

6. Immediately put the potatoes and chicken on plates, serve for your family or guests.

multi-varca.com

Chicken in a bag for baking in the oven and slow cooker

You are here: Home » Cooking » Main courses » Chicken in a bag for baking in the oven and slow cooker

Chicken in a bag for baking in the oven is considered a very popular recipe among housewives. This is because in this way you can quickly and easily cook juicy and appetizing chicken, even without special skills in the culinary arts. Let's look at the best recipes for preparing this dish.

There are many options and tips on how to cook chicken in a casserole bag. It can be combined with different fruits or vegetables, as well as with cereals, baking all this together with meat.

Experienced chefs know many secrets of this dish, and they are happy to share them with us:

• To check the readiness of the meat, just pierce the carcass with an ordinary toothpick or a pointed match near the thigh. After that, a little liquid will flow out: if it is transparent, then the meat is ready.
• Before you bake the chicken, you need to marinate it for at least half an hour in spices, and preferably all night. This will make the meat more juicy. If the marinade has a thick consistency, then the carcass is marinated simply in the sleeve itself.
• During baking, you need to take into account that there will be no crust on the meat. For it to appear, 20 minutes before the dish is completely ready, cut the sleeve a little. Then the chicken will acquire an appetizing crust, retaining its tenderness and juiciness.
• Before placing the chicken in the oven, you need to make a couple of small punctures in the baking bag. It happens that manufacturers provide such holes, placing them along the seam, so you just need to carefully read the instructions on the package. Sleeves with a similar perforation should be laid with the seam up.
• Do not exceed the maximum temperature threshold of your oven, although baking bags can withstand very high temperatures.

Bags are great for baking stuffed chicken, because the meat always turns out very tender and juicy, and the filling is perfectly baked. For the filling, you can use oranges, apples, mushrooms, boiled cereals, potatoes or a mixture of different vegetables. When planning a big feast, prepare the chicken with the necessary products in advance, and then put everything in a sleeve, leaving it in the refrigerator until the guests arrive.

Recipe for chicken in a bag for baking in the oven

Compound:

• 1 chicken;
• 1 lemon;
• 1 tsp salt;
• 1 tsp curry;
• 3 cloves of garlic;
• 100 g butter.

Cooking:

Chicken in a bag for baking, cooked in a slow cooker

Apples are a great addition to chicken and make the dish more festive. It is known that the weakest point of a chicken baked in a slow cooker is too dry breast. Sometimes the thighs are still cooking, and the brisket is already dry. To solve this problem, you can use a special package.

When chicken is cooked in a bag for baking in a slow cooker, the liquid remains inside, which adds tenderness and juiciness to the meat. The juice that remains in the sleeve is often used to make the sauce.

Compound:

• hen;
• 4 apples;
• 2 onions;
• spices, pepper, salt.

Cooking:

Chicken with potatoes in a bag for baking

The chicken baked according to this recipe is very juicy and tasty. You can add potatoes with other vegetables or use only it. By preparing chicken in this way, you will simultaneously receive both the main course and the side dish.

To cook chicken with potatoes in a baking bag, you need the same ingredients as in the first recipe, the only thing you need to add potatoes.

Cooking:

Benefits of roasting chicken in the sleeve:

• chicken, which is cooked in a baking bag, turns out to be dietary and tastes just great;
• dishes baked in the sleeve do not burn, as is often the case on a baking sheet;
• the baking bag is absolutely harmless, because specialized food material is used in its manufacture;
• all packages are sealed, so the products are prepared in their own juice;
• chicken in a bag is baked better and faster than in foil, and it turns out very fragrant and tender;
• an important advantage is that there is no need to wash the baking sheet or form after cooking, because the dishes and oven will remain clean.

Of course, there are many different ways to cook chicken in a casserole bag. You can independently bring something new to the recipes and boldly fantasize. The main thing is to understand the general principle of roasting meat in a sleeve.

lucky-girl.ru

Chicken with potatoes baked in the sleeve

Now very often housewives use baking bags to prepare any dish, because it is so convenient. You can also bake in a sleeve in a slow cooker. The chicken and potatoes are especially good.

Ingredients:

• Chicken - 1 carcass;
• Potato - 1 kg;
• Seasoning for chicken, garlic.

Cooking

We wash the carcass and rub it with seasonings for chicken.

Peel potatoes and cut into halves.

Put the chicken, potatoes and garlic in a roasting sleeve and tie it. We make several punctures in the sleeve and put it in the multicooker container.

We close the lid and set the “Baking” mode on the multicooker for 50 minutes.

After 50 minutes, turn the bag over to the other side and set for another 20 minutes.

We spread the finished chicken with potatoes on a dish and serve.

Did you like the recipe? Rate:

reception-multivarki.ru

Is it possible in a multicooker ...?

Can I cook in foil in a slow cooker?

As owners of multicookers, users quite often ask a lot of questions about the operation of these wonderful saucepans. I tried to answer one of them (is it possible to cook in a slow cooker with an open lid), and now I will touch on some more important points. Let's talk about what can or cannot be done in a slow cooker, find out the reasons and learn about the consequences of culinary experiments.

So, among the most frequently asked questions, I managed to find the following: is it possible to cook in a slow cooker in food foil, a baking sleeve, silicone molds, aluminum dishes, and glassware for a microwave oven. About everything in order.

As you know, the use of food aluminum foil in cooking is due to the ability of this material to retain heat, keep the juiciness of ready-made dishes and speed up the cooking process, so it is used when baking food in the oven. In fact, it is quite possible to cook food in foil in a slow cooker, but in fact this is not necessary: ​​everything in this electrical appliance is arranged in such a way that food is cooked correctly due to the circulation of steam and maintaining the desired temperature. However, this point is important: food-grade aluminum foil, if handled carelessly, can scratch the coating of the multicooker bowl, so cooking with this material should be done with extreme caution.

As for the rest of the materials (baking sleeves and silicone molds), you can be completely calm: they are completely harmless to the multicooker saucepan, so you can safely cook meat in them or make steamed omelettes in this appliance. I couldn’t find any information about aluminum utensils and containers for cooking in a slow cooker, but if you think logically, there is absolutely no need for them - after all, there is a special bowl (saucepan).

Continuing the topic, let's look at other issues that relate directly to dishes prepared in a slow cooker. Most of all, people are interested in such things as: is it possible to bake bread in a slow cooker, cook french fries, pizza, pasta, cook dumplings or pasta. Undoubtedly, all these dishes are prepared with ease in this glorious apparatus - you just need to choose the appropriate program and act. The only remark about baking bread: remember that you won’t be able to get a golden crust like in an oven or a bread machine, so for this effect it is recommended to turn it over and brown it additionally a few minutes before the flour product is ready.

Bread in a slow cooker is obtained without a ruddy top crust

On many forums there were also such questions: is it possible to boil eggs in a slow cooker, cook several dishes at the same time, defrost food, reheat cooked food, sterilize and even smoke. Yes, all this can be done without problems. For example, eggs (in a bag, soft-boiled, hard-boiled) are boiled in the Steamer mode for 10-15 minutes, while they are laid out on a wire rack. Two meals at the same time? Easily: one in the thicket, the second - on the grate for a couple. Frozen vegetables are cooked in a multicooker without prior defrosting, and ready-made meals can be easily reheated in a multicooker on the Warming mode.

You can cook eggs in a slow cooker on the Steam cooking mode.

A separate topic concerns sterilization with a slow cooker - this issue is especially of interest to young mothers. The fact is that for a small child you have to constantly sterilize bottles for mixtures, so women are trying to find out if it is possible to do this with a slow cooker without buying a special device - a sterilizer. In fact, sterilizing in a slow cooker is quite simple - there is a Steam cooking mode for this. Most importantly, try not to scratch the surface of the bowl if you boil directly in it.

In a slow cooker, you can sterilize not only baby bottles, but also jars for seaming

If you like smoked products, then you will have to choose a slow cooker with the appropriate function. As a rule, the Smoking mode is available in some models of pressure cookers, but the cost of such electrical appliances is somewhat higher than simple ones with fewer programs. In my humble assistant, unfortunately, there is no such regime, but in yours?

Of course, many of you are familiar with the dish - baked chicken with potatoes. It is usually cooked in the oven or in the microwave. However, you can successfully cook baked chicken with potatoes in a sleeve in a slow cooker. You can object to me - “Why? After all, chicken with potatoes in a slow cooker turns out great without any package. ” I agree, but I will give a few of my arguments in favor of the package.

Firstly, the dish turns out to be slightly different in taste than if baked without a sleeve. And even more so the taste is different than when stewing. So in this way we can diversify our menu. Second, both chicken and potatoes are cooked by releasing their own juices. In this case, the juices remain inside the package. This means that all the useful substances contained in the products are preserved. And, if nothing flows out, then it does not burn or stick. As a result, the bowl remains completely clean. And this will be the third. After all, a clean bowl will save us from unnecessary gestures if we plan to cook something else immediately after this dish.

Ingredients for Roast Chicken with Potatoes

1. ½ chicken carcass
2. 6-8 potato tubers
3. Salt to taste
4. Ground black pepper to taste
5. To taste curry
6. Dry basil to taste

1. Divide half of the chicken carcass into portioned pieces, rinse them properly and lightly dry them with a paper towel. We also wash the potatoes, peel them and wash them again in cold water. Let's prepare salt and spices that are best suited for both chicken and potatoes. It will be black pepper, curry and dry basil. We will also prepare a bag or sleeve for baking in advance.

2. In a deep bowl, put the bird and potatoes, cutting each tuber into four or more parts, depending on the size. Sprinkle with spices and salt, mix to evenly distribute them. And leave, covering the bowl with a lid, for 15-20 minutes.

3. Next, from the bowl, we shift everything into a bag or sleeve. We tie it with a culinary string or fasten it with a clip attached to the package. Before tying the bag, we try to squeeze out the air (but without much effort, otherwise we can tear the bag). We do this so that the bag swells as little as possible during baking, so that it does not rise to the very lid and does not close the steam outlet valve. So, we're done. If this results in a large “tail”, cut it off so that it does not interfere. Then we shift the bundle into the multicooker bowl. Close the lid, then turn on the "Baking" for 1 hour.

4. About twenty minutes before the end of the "Baking" mode, turn the package over to the other side. Wear mittens to avoid burning yourself. We leave to prepare until the signal. If during the cooking process your sleeve will still inflate a lot, pierce it in several places with a toothpick (wooden skewer or fork).

After the signal, the chicken with potatoes is ready, you can take it out, carefully cut the sleeve and serve the dish to the table. But, if you have a universal Redmond air grill, you can continue cooking.

5. Actually, the continuation will be to make the potatoes with chicken more fried. To do this, we take out the bowl from the multicooker and put it on any heat-resistant surface. The parcel with potatoes and poultry continues to remain inside the bowl. We just cut the bag (or sleeve) and bend the edges. Then we install the air grill on the bowl. We turn it on by setting the temperature to 175 degrees and the time you need. It can be 15, 20 or even 25 minutes, depending on what kind of crust you want to get. However, you can set the temperature higher, then set the toasting time less.

6. Immediately put the potatoes and chicken on plates, serve for your family or guests.

Chicken in a bag for baking in the oven is considered a very popular recipe among housewives. This is because in this way you can quickly and easily cook juicy and appetizing chicken, even without special skills in the culinary arts. Let's look at the best recipes for preparing this dish.

There are many options and tips on how to cook chicken in a casserole bag. It can be combined with different fruits or vegetables, as well as with cereals, baking all this together with meat.

Experienced chefs know many secrets of this dish, and they are happy to share them with us:

• To check the readiness of the meat, just pierce the carcass with an ordinary toothpick or a pointed match near the thigh. After that, a little liquid will flow out: if it is transparent, then the meat is ready.
• Before you bake the chicken, you need to marinate it for at least half an hour in spices, and preferably all night. This will make the meat more juicy. If the marinade has a thick consistency, then the carcass is marinated simply in the sleeve itself.
• During baking, you need to take into account that there will be no crust on the meat. For it to appear, 20 minutes before the dish is completely ready, cut the sleeve a little. Then the chicken will acquire an appetizing crust, retaining its tenderness and juiciness.
• Before placing the chicken in the oven, you need to make a couple of small punctures in the baking bag. It happens that manufacturers provide such holes, placing them along the seam, so you just need to carefully read the instructions on the package. Sleeves with a similar perforation should be laid with the seam up.
• Do not exceed the maximum temperature threshold of your oven, although baking bags can withstand very high temperatures.

Bags are great for baking stuffed chicken, because the meat always turns out very tender and juicy, and the filling is perfectly baked. For the filling, you can use oranges, apples, mushrooms, boiled cereals, potatoes or a mixture of different vegetables. When planning a big feast, prepare the chicken with the necessary products in advance, and then put everything in a sleeve, leaving it in the refrigerator until the guests arrive.

Recipe for chicken in a bag for baking in the oven

Compound:

• 1 chicken;
• 1 lemon;
• 1 tsp salt;
• 1 tsp curry;
• 3 cloves of garlic;
• 100 g butter.

Cooking:

Chicken in a bag for baking, cooked in a slow cooker

Apples are a great addition to chicken and make the dish more festive. It is known that the weakest point of a chicken baked in a slow cooker is too dry breast. Sometimes the thighs are still cooking, and the brisket is already dry. To solve this problem, you can use a special package.

When chicken is cooked in a bag for baking in a slow cooker, the liquid remains inside, which adds tenderness and juiciness to the meat. The juice that remains in the sleeve is often used to make the sauce.

Compound:

• hen;
• 4 apples;
• 2 onions;
• spices, pepper, salt.

Cooking:

Chicken with potatoes in a bag for baking

The chicken baked according to this recipe is very juicy and tasty. You can add potatoes with other vegetables or use only it. By preparing chicken in this way, you will simultaneously receive both the main course and the side dish.

To cook chicken with potatoes in a baking bag, you need the same ingredients as in the first recipe, the only thing you need to add potatoes.

Cooking:

Benefits of roasting chicken in the sleeve:

• chicken, which is cooked in a baking bag, turns out to be dietary and tastes just great;
• dishes baked in the sleeve do not burn, as is often the case on a baking sheet;
• the baking bag is absolutely harmless, because specialized food material is used in its manufacture;
• all packages are sealed, so the products are prepared in their own juice;
• chicken in a bag is baked better and faster than in foil, and it turns out very fragrant and tender;
• an important advantage is that there is no need to wash the baking sheet or form after cooking, because the dishes and oven will remain clean.

Of course, there are many different ways to cook chicken in a casserole bag. You can independently bring something new to the recipes and boldly fantasize. The main thing is to understand the general principle of roasting meat in a sleeve.