Thanks CF - that size would feed me for a week! I'll investigate further.
Slowcookertrackworld. Lets have your recipes then?
Cook it up, freeze what's left for a reheat! Things like curry taste better after time, even if frozen. No idea how. Must be some sort of magic.
A chemist I used to work with said the reason why some things like curry are hotter after they've been frozen is that the freezing process ruptures all the cell membranes which releases all the capsaicin so I suppose it's not a stretch to think that it works with other spices too. I've no idea how true it is but the theory seems sound.
Freezing the excess works really well. I did a cassoulet with a lamb shank at the weekend. Probably about 6 portions from a single shank. There were a lot of different beans in there.
A chemist I used to work with said the reason why some things like curry are hotter after they've been frozen is
that the freezing process ruptures all the cell membranes which releases all the capsaicin so I suppose it's not a stretch to think that it works with other spices too. I've no idea how true it is but the theory seems sound.pixie magic.
Not listening to any of that factual flim flam!
Beef, Onion, Carrot, Mushrooms,, Tomato Puree, Worcester Sauce, 2 Bay Leaves, one 'stock pot' and 2 Bottles Brakspears Triple going in the oven in a min
Opened the cupboard door last night to realise my EX took the Slowcooker when she went...Noooooooo...this could end up in a custody battle
I did a whole brisket of beef yesterday. just browned with carrot onion and leek, then put in the slow cooker with a bit of stock (wine would have been better, didn't have any though)
cooked for 9 hours, then shredded and mixed in with the stock to make a kind of shredded brisket stew. still some left for tonight, it was lush
Binners, I'm planning the snatchback operation already ! ( I will probably just go to Argos )
When I get a new one I'm going to give the old Hairy Bikers sausage one a go, Thanks !
I have 1lb of diced beef
Tin of chopped tomatoes
Now what exactly should I do with that lot?
Lose the mange tout, don't bother with the chopped tomatoes, put the rest in the slow cooker, pour over the beer of your choice, and Robert's your aunties live-in lover
Could anyone please suggest a solution to this problem?
I'm getting much the same outcomes as Marko above. Smells great, looks fine but taste and texture in the mouth is always a bit meally and dry, not especially pleasant. Any clues what has been going wrong? Cooker is usually on for about 8 hours, with say, beef, beer & veg recipes.
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