Discussion
Definite thumbs up for the slow cookers.
They're great for doing casseroles, just pop them on in the morning and by the time you come home from work you've got a lovely dinner all cooked for you, and the meat is really tender.
You'll find you can do a wide variety of things in them - casserole/stews, chilli, soups, curry etc and you don't really need specific recipes for them, just you're usual recipes are fine, the only change will be the length of time you decide to leave to cooker on for.
They're great for doing casseroles, just pop them on in the morning and by the time you come home from work you've got a lovely dinner all cooked for you, and the meat is really tender.
You'll find you can do a wide variety of things in them - casserole/stews, chilli, soups, curry etc and you don't really need specific recipes for them, just you're usual recipes are fine, the only change will be the length of time you decide to leave to cooker on for.
Fantastic things. Missus bought one and I had a go saying we'll never use it, more clutter in kitchen etc etc, then we've never looked back.
Hot fresh healthy meal sitting waiting when we get in from work, smell it as you walk in the door.
Only a few quid to buy - oh and put it on a low setting if you're leaving it on all day !!
A load of fresh veg, diced chicken, some sauce. Throw it all in, switch it on, and head off to work, sorted.
Hot fresh healthy meal sitting waiting when we get in from work, smell it as you walk in the door.
Only a few quid to buy - oh and put it on a low setting if you're leaving it on all day !!
A load of fresh veg, diced chicken, some sauce. Throw it all in, switch it on, and head off to work, sorted.
Mates of ours cooked venison stew in one, marvellous. Forgot to ask which make it was, but it seemed pretty big (enough stew for 8 with 2nds). I have also been recommended a cheapy from Tesco.
Amazon stock slowcookers, and also the recipe books to go with them, but so far the gist seems to be brown the meat, (No not that sort of brown, or for that matter that meat), then bung the meat, some veg and some liquid, (water/stock/wine one presumes) in the pot. Then leave it the
alone for many hours. The resultant stew will be top notch. Serve with mash and a decent red.
I think I can manage that.
Amazon stock slowcookers, and also the recipe books to go with them, but so far the gist seems to be brown the meat, (No not that sort of brown, or for that matter that meat), then bung the meat, some veg and some liquid, (water/stock/wine one presumes) in the pot. Then leave it the
alone for many hours. The resultant stew will be top notch. Serve with mash and a decent red. I think I can manage that.
We used our for the first time to prepare a stew to take with us to a mate's for new years eve to help out as they'd just had a baby. I made the beef in stout stew in Hugh whathisface's Meat river cottage malarky book. From memory...
Bacon chopped up, fried in a pan until fat melted and slung in slow cooker.
Stewing beef turned over in seasoned flour, browned in same pan and slung in to the slow cooker.
Shallots peeled and fried in the same pan until brown and slung in slow cooker (I'll not bother peeling the shallots next time and will just use a big onion chopped up as the shallots just dissolved anyway).
Deglaze pan with can of guiness (bring to simmer) and sling in slow cooker.
Cover meat (if req) with hot stock.
Slow cooker on low (or high first to get simmering if you're impatient).
Sling in chopped mushrooms after a few hours.
Leave until meat in tender and falling apart.
We then left it to cool overnight, stuck it in the fridge and reheated it 2 days later and had for lunch with veg and spuds. Bloody lovely it was.
It didn't save us a lot of time in terms of prep as we did enough for 8 so browning the meat took a while and the shallots were a pain in the arse but it did mean it could cook unattended for about 6 hours (without worrying about it going off the simmer or burning) and a slow cook means you get a really nice meal out of some pretty cheap meat.
Will definitely do again.
Bacon chopped up, fried in a pan until fat melted and slung in slow cooker.
Stewing beef turned over in seasoned flour, browned in same pan and slung in to the slow cooker.
Shallots peeled and fried in the same pan until brown and slung in slow cooker (I'll not bother peeling the shallots next time and will just use a big onion chopped up as the shallots just dissolved anyway).
Deglaze pan with can of guiness (bring to simmer) and sling in slow cooker.
Cover meat (if req) with hot stock.
Slow cooker on low (or high first to get simmering if you're impatient).
Sling in chopped mushrooms after a few hours.
Leave until meat in tender and falling apart.
We then left it to cool overnight, stuck it in the fridge and reheated it 2 days later and had for lunch with veg and spuds. Bloody lovely it was.
It didn't save us a lot of time in terms of prep as we did enough for 8 so browning the meat took a while and the shallots were a pain in the arse but it did mean it could cook unattended for about 6 hours (without worrying about it going off the simmer or burning) and a slow cook means you get a really nice meal out of some pretty cheap meat.
Will definitely do again.
Edited by dern on Thursday 3rd January 16:48
Cotty said:
I have one but curently not using it because of the whole "brown the meat first to seal it". I would love to have a casserole waiting for me when I get home from work but I can't face browning meat first think in the morning.
Isnit there any recepies that dont require browning
Make one at the w/e, stick in the fridge, reheat it.Isnit there any recepies that dont require browning
Cotty said:
I have one but curently not using it because of the whole "brown the meat first to seal it". I would love to have a casserole waiting for me when I get home from work but I can't face browning meat first think in the morning.
Isnit there any recepies that dont require browning
I didn't bother browning the meat when I used mine, I used to chop up the veg the night before and stick it in a plastic bag in the fridge, chop the meat the night before and toss it in flour (in pastic bag) then just heat stock in the morning and lob it all in together. You need to leave it longer than if you have heated the meat etc. but if you're out all day then that's not usually a problem. Isnit there any recepies that dont require browning
Couple of points in response to other posts. I use my slow cooker almost constantly. Have even done a whole chicken in it when we've been going out for the day, it's great.
First, I've tried the same recipe with the meat browned and then again not browned. It makes no difference. If you want mushrooms in, then giving them a quick fry off first does make a difference though. Minced beef benefits from a dry-fry first to stop it going clumpy. I saw something on the telly before Christmas where they kneaded oil in to the mince and then didn't dry fry first to stop the lumps, but I haven't tried it yet.
Secondly, about using your cooker as a slow cooker - it will probably do it, but the point of a slow cooker is that it uses the same energy as a light bulb, whereas your oven (even on lowest) will send your electricity/gas meter spinning round like a top.
The only other thing is to use slightly less liquid than in a conventional casserole; slow cookers retain more juice and it can end up runny.
I had an expensive one which I broke, I now have a cheap one from Tescos and it's just as good. I wouldn't waste the money on a fancy one.
First, I've tried the same recipe with the meat browned and then again not browned. It makes no difference. If you want mushrooms in, then giving them a quick fry off first does make a difference though. Minced beef benefits from a dry-fry first to stop it going clumpy. I saw something on the telly before Christmas where they kneaded oil in to the mince and then didn't dry fry first to stop the lumps, but I haven't tried it yet.
Secondly, about using your cooker as a slow cooker - it will probably do it, but the point of a slow cooker is that it uses the same energy as a light bulb, whereas your oven (even on lowest) will send your electricity/gas meter spinning round like a top.
The only other thing is to use slightly less liquid than in a conventional casserole; slow cookers retain more juice and it can end up runny.
I had an expensive one which I broke, I now have a cheap one from Tescos and it's just as good. I wouldn't waste the money on a fancy one.
bint said:
Hell yes! Got given 'curry' cooker for Christmas, essentially a slow cooker - used it twice so far (Jalfrezi and a thai green) with good results - very easy to do, as stated, brown meat first, put all ingredients in and leave for a few hours - really tender flavoursome dishes.
That's what I've got 
I don't brown the meat, just chuck it all in
We have a posh twin pot one!!
But..
Didn't read instructions when started using it.
Chilli in on side. Rubarb in the other. Both sides too full! After 6 hours it looked like I had been boiling body parts in it. Rubarb flavoured chilli. Chilli flavoured rubarb!
Other than that they're great. Don't bother browning meat. just chuck it all in with stock made from kettle leave for 10 hours. Hot meal waiting for when we get home! Only problem is you can't put dumplings in from the start only the last hour, so either have to wait to eat or go without dumplings!
But..
Didn't read instructions when started using it.
Chilli in on side. Rubarb in the other. Both sides too full! After 6 hours it looked like I had been boiling body parts in it. Rubarb flavoured chilli. Chilli flavoured rubarb!
Other than that they're great. Don't bother browning meat. just chuck it all in with stock made from kettle leave for 10 hours. Hot meal waiting for when we get home! Only problem is you can't put dumplings in from the start only the last hour, so either have to wait to eat or go without dumplings!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff