In my slow cooker today...

SmlSave wrote: »

I'd love to know the answer VLT!

I'm thinking of getting a slow cooker and just wanted to ask...Do you have to brown stuff before putting it in the sc or can you just chuck things in and leave it?

Ta

Found these tips which might be helpful

Slow-Cooking Tips

Slow cooked food adds a whole new dimension to family meals. However, there are some slightly different game rules to traditional cooking, so take note of these top slow cooking tips:
Slow Food Tip #1: Brown the meat first- There is much debate on whether searing or browning meat actually adds flavour to the dish, if you are worried about bacteria on the meat, this will die during cooking anyway.
Unless the recipe instructions say to brown meat, or you believe that meats should be seared then this will come down to choice - Jamie Oliver has tested his Beef Stew with and without and he now cooks all stews without.
Slow Food Tip #2: Saut! and season vegetables - likewise, saut!ing the vegetables with herbs and spices can add considerable flavour, but this is up to you or if the recipe suggests.
Slow Food Tip #3: Cook tough meat cuts on a low heat - tougher meats like roasts or brisket need extra cooking time as they have more connective tissue. To compensate, lower the heat and increase the cooking time (one hour on a high heat usually equals two hours on low heat).
Slow Food Tip #4: Use half the liquid- most stove top or oven recipes require liquid to be added which reduces naturally during the cooking process. However, liquid doesn’t escape from slow cookers so use 50% less liquid to avoid a watery dish.
Slow Food Tip #5: Cook poultry for less - while red meats take longer to tenderise in a slow cooker, chicken cooks relatively quickly. Most poultry recipes require 5-6 hours on a low heat.
Slow Food Tip #6: Cut root vegetables into small pieces - many root vegetables (like potatoes, carrots, and parsnips) cook even slower than meats in a slow cooker. To ensure root vegetables are cooked thoroughly, cut them into small pieces no bigger than an inch in diameter.
Slow Food Tip #7: Add leafy vegetables last - high-moisture vegetables (like leafy greens, peppers, peas, courgettes, and squash) can become soggy, so add them in for the final 15-30 minutes of slow cooking.
Slow Food Tip #8: Avoid lifting the lid - each time the lid is removed from the slow cooker, it adds twenty minutes to the overall cooking time! So only lift the lid to add extra ingredients or check meat towards the end.

Two lamb shanks (on offer from our butcher), with tin of chopped tomatoes, herbs, a few olives, some sweated onions and some stock.

I did brown the shanks first - I do that to most of the meat I slow-cook.

Regards,

White.

Hi,

I believe they were £3 each, but they are large ones, and will probably feed two?

Sorry, I am not too sure as I was not buying them, just paying for those, and other things at the end. :o (It is indeed possible that they were £6, but as I said, they were large!).

Looking at on-line prices, I reckon that £3 was right.

Costco also sell lamb shanks, but not with the fresh meat, I think they have been cooked and packaged for long life - never tried them.

Sorry - not too sure if any of that helps. I would start by asking your friendly neighbourhood butcher?

White

I have Root Veg, Coconut and Lentil Tagine in mine right now, so should be yum for dinner with couscous.

Simmering away in there are:
3 smallish onions, sliced
3 large carrots, sliced
1 potato, chopped
Half a pack of celery (worse for wear stuff ) chopped
4 tbsp red lentils
About 200ml made up coconut cream
Tin of tomatoes
4 prunes, chopped up rather small
1 tsp each of dried mixed herbs, paprika, turmeric and cinnamon and a good pinch of white pepper

Really looking forward to it!

UPDATE: This was very yum with couscous and broad beans! I did have to stir in a tbsp of Marmite to give a bit of a deeper flavour so next time would add this with the other ingredients before cooking.

Hello All,
Just ordered a gammon joint to be delivered and want to know can it be done it the SC, if so what is the best way?, also i've heard of people cooking them in coca cola is this right?
regards viv