I confess I used to diss them, but I'm coming round!.
Just had a superb General Tso chicken, with sticky rice and pak choi, bloody awesome!.
12 skinless boneless thighs cut into 3 pieces
200g hoy sin sauce
4 tbsp demerara
2 tbsp Cornflour
2 tbsp white wine vinegar (No rice wine vinegar in house!)
Big squirt sriracha
2 tbsp sesame oil
Mix chicken and Cornflour, sear in an oiled hot pan, them chuck in slowcooker with everything else, 2.5 hrs on low. Chuck over some chopped sybies and sesame seeds.
Amazing.
We've got one and I continue to be unimpressed.
Everything appears cooked i.e. safe to eat but none of the flavours of the ingredients seem to blend with each other to become something greater than the sum of its parts.
I figured this is to do with an absence of higher temperatures?
After a bit of experimentation, it takes 8 to 10 hours to achieve something approaching normality.
Good for curries
Pinterest is excellent for ideas.
Just buy a tagine
What ScienceOfficer said. It's like gently boiling everything (because it does).
By chance, I learned of General Tso's chicken from Jamie and Jimmy on Friday night (I know... I know, alright?) and the attraction seemed to be in the fast, hot cooking of the chicken. I can't imagine what hours in a slow cooker is going to add to that.
After a bit of experimentation, it takes 8 to 10 hours to achieve something approaching normality.
Yes thats the slow part in the name.
I do back vein or spaull chilli when I can find it -hard to find in UK butchers . I give it at least 24 hours in the slow cooker. It's still tough after 12 after. 24 hours it's soft and delicious.....
The trick is to having enough water in the pot for cooking but then to get it to dry out and caramelise prior to eating. What I tend to do is cook for 12 hours then wrap the lid in a clean tea towel and put it back on for the next 12 hours. That draws out the moisture nice and slow. Leaves a nice thick sticky chilli. Behind.
Slow cooked beef n ale stew last night, bloody lovely 😁
@Scienceofficer - The long cooking times reduce the intensity of the spices so the general rule of thumb is to double the spice/flavour content.
I'm slightly braver and I triple it.
Yes thats the slow part in the name.
Yes, I get that, but I've seen lots of comments like to OP that seem to indicate that in 2.5 hours the meal is cooked.
That's about the minimum length of time I'd stew a chilli in a regular pan!
The long cooking times reduce the intensity of the spices so the general rule of thumb is to double the spice/flavour content.
I’m slightly braver and I triple it.
Thanks, I'll give that a try.
The attraction for me is to put it on before work, house smells great when you come in hungry.
Yes, I get that, but I’ve seen lots of comments like to OP that seem to indicate that in 2.5 hours the meal is cooked.
That’s about the minimum length of time I’d stew a chilli in a regular pan!
I was using chicken thighs, and I didn't want them to shred, so seared first in Cornflour, and only cooked for 2.5 hrs. Kept the liquid to a minimum too, so when done, it was nice and sticky, and the chicken pieces held their shape, just.
Generally, when doing a chilli etc, I'd go a hell of a lot longer, but you can't just cook everything the same way, unless you just always want a similar outcome.
I make steak pie in mine*
*Not the pastry lid. That’s done separately.
Next plan is cinnamon buns. I do love a cinnamon bun!.
Exactly yourguitarhero! It’s bloody great when the weather is this horrendous to walk into a toasty warm house with delicious smells wafting under your nose. Worth getting up that bit earlier in the morning and sorting it out
Here’s a couple of our favourites to try:
Braised beef Goulash with smoked pimenton
Spanish chicken and chorizo casserole
I love pulled pork in mine.
It's also great for keeping a sauce hot while you make the rest of a dish, like spag bol.
I make steak pie in mine*
*Not the pastry lid. That’s done separately.
#notapie.
You've made steak casserole with a lid.
#notapie
#notbinners
I will only engage in pie debate with your mightiest of warriors 😉
Hahahaha
#notapie.
You’ve made steak casserole with a lid.
🎣
Please tell me the pac choi didn't go in the slow cooker.
Of course it didn't. Stir fried separately with a splash of soy sauce and sesame oil.
https://www.bbcgoodfood.com/recipes/sausage-bean-casserole
Chuck all of the ingredients in the slow cooker at 6AM (on low), boil some rice when I get home and serve up just before 5pm - delicious. I don't bother with the wine because you don't need the extra liquid in the slow cooker.
Another favourite is a leg of lamb in at 6AM (on low), about 5mm of water in the bottom of the slow cooker. Prepare some roast spuds as soon as I get home and stick them in the oven, an hour on the turbo trainer, microwave some veg and make some gravy and serve up a roast dinner before 6pm.
Some dishes seem to have a strange taste (for me) such as bolognese.
I am another lover of slow cooked pulled pork in mine. Sometimes I do the pulled pork bit, then strip it and recook it in a pan on the evening as a chilli - fantastic with tortilla wraps.
I also do Sunday roast chicken in it - bung it on high for an hour or so at 8am (with onions, celery, bay leaves, thyme etc), then leave it slow cooking all day (serve at around 5pm). It comes out really moist and tasty.
But, but, skin?!
But, but, skin?!
None of our family are bothered about the skin :-O
No crispy skin, roast fail.
You've made steamed chicken with a marinaded bottom.
Which is possibly delicious in its own right, but importantly, not roast.
I will only engage in pie debate with your mightiest of warriors
Once he's on a roll theres no stopping him
Which is possibly delicious in its own right, but importantly, not roast.
Very true. It is nice though (although not as nice as when I do it in our rotisserie oven) .
But I like doing it in the slow cooker as I can then chuck the carcass back in with the soup it created during cooking and leave it on overnight to make stock.
🙂
Once he’s on a roll theres no stopping him
That's a slice of bread, not a roll.
Also, given the thread title I'm disappointed that no-one's posted a recipe for monkey stew.
I've got a Pressure Cooker, did a stew type thing the other day, was really nice. Next day I pressed "Fast Reheat" and the display said POO. 🙁
Phew, I thought this was going to be another 'Putoline in a cheap cooking appliance' thread...
That’s a slice of bread, not a roll.
You could say that...but you'd be wrong.
That's a Scottish morning roll but, sadly, not a well fired one.
I’ve got a Pressure Cooker, did a stew type thing the other day, was really nice
#notastew
You've made a pie without a lid.
Also, given the thread title I’m disappointed that no-one’s posted a recipe for monkey stew.
I contemplated it but then this trace of doubt crossed my mind.
That’s a slice of bread, not a roll.
You could say that…but you’d be wrong.
That’s a Scottish morning roll but, sadly, not a well fired one.
My mistake for showing the dish half built
Here it is fully assembled - with additional duck egg and chives
but importantly, not roast.
Use an oven? Then it's not a roast chicken, it's baked! Use flame, i.e. cook over wood? Then it's roast.
</pedant>
And yes, I do actually light the bbq (charcoal) and cook the chicken outdoors even in winter, last used Sunday for some tandoori chicken for a curry even in the wind.
And yes, I do actually light the bbq (charcoal) and cook the chicken outdoors even in winter, last used Sunday for some tandoori chicken for a curry even in the wind.
<pedant> was it in a tandoor?
Then it wasn't Tandoori chicken it was chargrilled.</pedant>
<pedant> was it in a tandoor?
Then it wasn’t Tandoori chicken it was chargrilled.</pedant>
LOLs