It didn't look nice at all. I had to investigate it further and somebody had sampled one and said it was ok but not the kind of things you give to guests!!!
Think I'll make do with the 15 mins preperation of real food
Oh I saw those advertised in Canada when I was there earlier this year.
Couldn't really see the point as slow cooker recipes are pretty simple to do with the minimum of preparation. But if you really can't be bothered to peel a potato then go for it.
For those of you cooking a whole chicken dont forget the wonderfull chicken stock you get too I just bung a whole chicken in over night....no need to add any liquid.......next morning scrummy cooked chicken and a whole load of stock that if you refrigerate turns into a jelly like stock....perfect for making a stew with the last of the chicken and added veg of your choice.....I always add a carton of passata too (to the stew)....gorgeous
Well, for dinner last night I did a lamb stew, made with a really cheap breast joint of lamb, and it was absolutely gorgeous by the time the slow cooker had finished with it.
And today, it is currently working its magic on some leek and potato soup.
Why on earth did I wait so long before buying a slow cooker?
How's the slow cooking going? Any new things tried recently?
I have decided this weekend I am going to do the lamb shanks recipe that is in the slow cooking section of the magazine and later in week will either do a chicken on bed of veg or a gammon. If I choose a gamon, what would be the best veg to go under it?
I was actually considering getting a slow cooker as part of their Xmas presents for 2 of my children - but am totally bemused by the specs.
I have no idea as to what capacity it should be - 3.5L seems to be the standard. But whilst they do not have children at the moment, but they are both considering having them soon. So,
1. will a large slow cooker cook small quantities?
2. Are there any brands that are better than others
A 3.5 litre is a good size to get as a first purchase. It's large enough to make around 4 portions of things like stews or chilli, can cope with meat joints suitable for 4 people yet as you say is capable of cooking meals of smaller quantities. It may be worth considering an oval shaped cooker for cooking leg joints. Non of my cookers have timers though I have on occasions used a plug-in timer. Many cookers have a choice of heat setting so this often negates the need of timers as users will tend to select the temperature to match the time the food will be left unattended. Look for at least 'high' 'auto' and 'low'
I personally own three slow cookers 1.5L 3.5L and a 6.5L and the 3.5L gets most use
I use the 6.5L one so I have enough for 2 nights but the 3.5L ones are usually more than enough. I bought my friend a 1.5L one and it does for her and she can do meals when her partner is there too.
There is a great Slow Cooker Recipe book on Amazon for £2.98 (choose free delivery and thats all it costs). 200 recipes in full colour - cannot go wrong.:D
Can do a mean turkey casserole in the slow cooker.
Cut up turkey, throw in some casserole sauce (I use homepride), and chopped up veg. Yum.
I did something similiar this weekend. Turkey breast leftovers, gravy and some peas and carrots. Spooned over some hot mashed potatoes and it was delish.
I have a pork joint that I would like to do something with in the slow cooker - it is a boneless neck fillet joint if anyone can suggest what to do with it?
I don't do much pork but could you pop some chopped apples in them and maybe the flavours would infuse or you could end up with some kind of apple sauce?
Or cook it on a bed of garlic and veg and when its done, while the pork is resting (do you rest neck fillets??) you could roast the vegs off in the oven?
I probably have been no use but a porky person may come along with better suggestions
I have a fairly big lump of beef topside in the freezer, and as its not exactly the best quality (bought in Tesco purely on price) I thought that the slow cooker might make a better job of cooking it, so I was thinking of putting the cleaver through it, chopping it into two (or maybe four), browning it, then putting it in the slow cooker with onions, carrots, swede, celery, beef stock, tinned tomatoes, dash of red wine, Worcester sauce and some herbs, on low for about 8 to 10 hours.
Served with freshly baked bread, I reckon it should be quite pleasant for a cold evening, plus I am fairly sure that it will give me enough to cool and freeze half for another day?
Comments
The important word. Its looks vile.
It didn't look nice at all. I had to investigate it further and somebody had sampled one and said it was ok but not the kind of things you give to guests!!!
Think I'll make do with the 15 mins preperation of real food
Oh I saw those advertised in Canada when I was there earlier this year.
Couldn't really see the point as slow cooker recipes are pretty simple to do with the minimum of preparation. But if you really can't be bothered to peel a potato then go for it.
And today, it is currently working its magic on some leek and potato soup.
Why on earth did I wait so long before buying a slow cooker?
How's the slow cooking going? Any new things tried recently?
I have decided this weekend I am going to do the lamb shanks recipe that is in the slow cooking section of the magazine and later in week will either do a chicken on bed of veg or a gammon. If I choose a gamon, what would be the best veg to go under it?
Nothing. No veg no water just the gammon..
Nice...
Cut fat off gammon and stick in some whole cloves
Soak gammon in pear cider for approx 1-2hrs (keep approx 200ml of cider to one side)
Roll gammon in honey or maple syrup
Then roll gammon in Mollasses or dark brown sugar
Cut up large bramley apple roughly into four large slices (pips n, all)
Put 2 slices in bottom of slow cooker and then place gammon on top add 2 other slices of apple.
Pour some more honey over everything (optional)
Then add the 200ml of cider (saved from soaking).
Place on low for approx 12 hours
Serve with mashed potato, peas and pickles (espec piccallili:D)
Cut up turkey, throw in some casserole sauce (I use homepride), and chopped up veg. Yum.
You forgot the 500ml of cider to drink with it!:D
Darn I knew I forgot something:D.........
http://www.taste.com.au/recipes/13191/hachee+met+rode+kool+en+appeltjes+beef+stew+with+red+cabbage+apple
It's very well suited for a slow cooker.
You can subsitute the stock or cold water with beer. A dark ale would be perfect.
Best served with mashed potatoes or rice.
Mum said last year that they were the nicest she had ever had so have done it too!!
Roll on Christmas!!
I have no idea as to what capacity it should be - 3.5L seems to be the standard. But whilst they do not have children at the moment, but they are both considering having them soon. So,
1. will a large slow cooker cook small quantities?
2. Are there any brands that are better than others
3. Does it matter if there is no timer?
Any help given will be gratefully received!
Surely not - there must be some nice people out there!:D
I personally own three slow cookers 1.5L 3.5L and a 6.5L and the 3.5L gets most use
I am glad you said go for the 3.5L as this seems to be the most prevalent on offer!
http://www.amazon.co.uk/exec/obidos/ASIN/0600620697/ref=ox_ya_oh_product
I did something similiar this weekend. Turkey breast leftovers, gravy and some peas and carrots. Spooned over some hot mashed potatoes and it was delish.
I would like to ask, what is casserole sauce?
I have a pork joint that I would like to do something with in the slow cooker - it is a boneless neck fillet joint if anyone can suggest what to do with it?
I don't do much pork but could you pop some chopped apples in them and maybe the flavours would infuse or you could end up with some kind of apple sauce?
Or cook it on a bed of garlic and veg and when its done, while the pork is resting (do you rest neck fillets??) you could roast the vegs off in the oven?
I probably have been no use but a porky person may come along with better suggestions
I have a fairly big lump of beef topside in the freezer, and as its not exactly the best quality (bought in Tesco purely on price) I thought that the slow cooker might make a better job of cooking it, so I was thinking of putting the cleaver through it, chopping it into two (or maybe four), browning it, then putting it in the slow cooker with onions, carrots, swede, celery, beef stock, tinned tomatoes, dash of red wine, Worcester sauce and some herbs, on low for about 8 to 10 hours.
Served with freshly baked bread, I reckon it should be quite pleasant for a cold evening, plus I am fairly sure that it will give me enough to cool and freeze half for another day?