We use it for taking up space in the cupboard. Very good at that.
Hmmm. yes, there is that. That’s what I’m hoping to avoid by trying out different stuff. The cupboard space is currently being occupied by the food processer and surface space by the George Foreman grill.Posted 5 years agoFunkyDuncMember
We use ours at least once a week, some times more.
This has to be one of the nicest lamb curries I’ve ever had !Posted 5 years ago
Recently got a nice big, 6.5ltr slow cooker. Done the the standard stew type stuff. Plenty of veg, braising stake, pearl barley, some sort of stock, cook for 6/7 hours – serve with some nice bread. I’m sure I could be far more adventurous.
I know there are plenty of ideas on-line, just interested to see what people use them for. So please, share your slow-cook recipes.Posted 5 years ago
Try this one Jon. I did it on Sunday in the slow cooker. Bloody gorgeous!
Braised Beef Goulash with Smoked Pimenton
But, this is worth investing in, for the princely sum of £3.50. Some really good recipes in there
There are few things better than arriving home after a day at work, and as you walk into the house smelling something delicious that’s been cooking for 8 hours 🙂
or why not getPosted 5 years ago
I use mine 3/4 times a week. You can make a huge variety of meals by varying the sauce & spice mix. My standards: lamb tagine, all kinds of curries, sausage casserole, beef bourguignon.
I find that recipes resulting in a highly flavoured thick sauce work a lot better – weaker, thin sauces done in the slow cooker are always a bit disappointing. Use the absolute minimum of water/liquid, because it can’t reduce – although you can stir in cornflour (or arrowroot if on iDave) at the end to thicken. Things like chopped tomatoes, finely chopped onions & finely grated carrot are good for making a thicker sauce. Red lentils are also great to add as they soak up a lot of liquid.
edit: forgot the “primal” BBQ spare ribs I did last week. They were AMAZING. The meat was literally falling off the bones as I was taking them out of the slow cooker, it was that tender!!Posted 5 years ago4ndy BMember
Slow cooked beef madras… awesome.
I just follow my regular beef madras recipe and once the ingredients are up to temp in the pan replace cook for x mins in the pan for cook for y hours on low in the slow cooker.
y = a bit of hit & miss depending on how much food in in slow cooker, how big the slow cooker is & how damn hungry you are with the awesome smell of beef madras wafting through the housePosted 5 years ago
OH picked up a slow cooker the other day which we’ve yet to use. Any newbie tips would be appreciated, I’ve never used one. The “doesn’t reduce” thing is good to know for a start, ta.
Trying to think of low maintenance / effort stuff. Eg, I was wondering if something like “bag of diced root veg + stock + slow cooker = soup” might work.Posted 5 years ago
So do I get the 1.5 ltr or just dive straight in for the big 3.5ltr one?
Depends how many people you are cooking for, and how many extra portions you want! I always do enough to fill up a couple of tubs that I freeze and then use for lunches during the week so I went for a bigger one. If you leave it on all day the size is irrelevant to the cooking time really.
Eg, I was wondering if something like “bag of diced root veg + stock + slow cooker = soup” might work.
Yes, it would work, but I find stuff done this way can be quite bland. The reason people fry off meat (especially beef) is because it caramelises the outside which enhances the flavour. This is also true with onions – they taste 100% more awesome if fried off first. I would always go for stronger flavours (spices/herbs/etc) and thicker sauces in the slow cooker. Personal taste, of course!Posted 5 years ago
I find it homogenises the flavours quite a bit. So root veg and meat just ends up tasting like bland sludge. It loses a lot of the individual flavours and textures.
Some stuff that calls for being properly stewed in would be ok, with strong flavours, like curries etc.Posted 5 years agoARTSubscriber
Depends how many people you are cooking for, and how many extra portions you want!
Ta, was just wondering if there was a good reason to get the smaller one, other than it takes up less space … being also of the ‘cook up, pot up and eat through the week persuasion’, I can see that big makes sense. 🙂Posted 5 years agospeaker2animalsSubscriber
Are you sure that it’s a 6.5 litre slow cooker? I have a 3.5 ltr one and that makes a lot of food. Are you feeding a scout troop.
I have to say I prefer these days to pre-brown meet.
I have found that adding fried onions seems to give a little thickening effect. I think a book is definitely worth getting as I’d have never thought of using mine for puddings. Does amazing rice pud (though with virtually no skin as you really need the heat and the open top in an oven to caramelise the butter/sugars. Even so it is mighty delicious.Posted 5 years agothisisnotaspoonMember
I’ve the same MR 3.5l one, and concour everything above. Although I find it’s quite slow, insulating it by wrapping an oven glove arround it seems to trap a bit more heat in. Wouldn’t bother with soup, thats quicker and easier on the stove. It excells at stuff that likes to cook for ages, stew, curry, chilli etc. Tempted to try Pate in mine as I’ve still about 4kg of liver to use in the freezer.Posted 5 years agojoeydeaconMember
Curries etc are awesome in pressure cookers.. admittedly if you try pressure cooking a chicken breast it’ll dry out but it’s almost impossible to mess up a meal in a pressure cooker unless you somehow let it boil dry. Will make pretty much any meat tender in minutes, same effect as if you’ve been slow cooking it for several hours.Posted 5 years agosenor jSubscriber
My inlaws bought us one to much ceremony.Posted 5 years ago
Despite my missus’ protests , I delight in telling them we’ve only used it a few times and that it spends most of it’s time gathering dust.
My mam used to use a pressure cooker with a broken lid – on low.
tastes the same.
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