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Slow Cooker newbie - does this recipe sound OK?
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Noctu
Posts: 1,553 Forumite
Just bought my first Slow Cooker, and have got some stewing beef that I'd like to use up!
First question : the packet of beef has a use by date of tomorrow, but it's kinda gone a bit brown? Is that bad?
So, I was thinking of a curry, but I'm not confident enough to make it from scratch yet. I've got a tin of Pataks curry (the sort-of-paste version, purple lid). Should I just chuck the meat in along with the curry paste, some water (the tin says to add some during normal cooking), an onion and maybe a green pepper?
Would this be OK? How long should it be cooked for? I'd love the meat to be tender and yummy..!
Thanks
First question : the packet of beef has a use by date of tomorrow, but it's kinda gone a bit brown? Is that bad?
So, I was thinking of a curry, but I'm not confident enough to make it from scratch yet. I've got a tin of Pataks curry (the sort-of-paste version, purple lid). Should I just chuck the meat in along with the curry paste, some water (the tin says to add some during normal cooking), an onion and maybe a green pepper?
Would this be OK? How long should it be cooked for? I'd love the meat to be tender and yummy..!
Thanks
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Comments
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If its brown then it means it isn't fresh but as long as it doesn't smell it should be OK. I would put the beef in the SC with a bit of the curry paste (depending on how strong you like your curry) and a little water and a tin of tomatoes, and a chopped onion. Just switch it on in the morning before you leave for work and it should be ready to eat when you come home. The beef will release some liquid. I usually add my peppers later as I like them quite crunchy. You could add the pepper before you start cooking the rice.0
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Beef which has gone brown is just nicely maturing. If its bright red they've added some sort of chemical to make it have 'eye appeal'. If it smells OK it will be fine when cooked. Recipe above sounds yum to me. Hav you looked at the SC recipes on the mega index (sorry, can't do links) but lots of wonderful stuff there. Bon appetit !0
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It's ok if your beef is a brown colour - it's actually better this way but I'm not sure of the reason why cos my OH is the cook in our house! In fact my OH has always said this and makes a bee-line for meat this colour because he prefers it. I even saw some chef saying the same thing on TV the other day.You should never call somebody else a nerd or geek because everybody (even YOU !!!) is an"anorak" about something whether it's trains, computers, football, shoes or celebs
:rotfl:
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When I have beef that has gone brown it is usually at its sell by date and it looks a though all the blood has leetched out of it. This happens even when its organic beef, and I'd hate to think they are adding some kind of chemical to give it "eye appeal". Maybe it has just matured nicely then. When I see reduced beef like this I never buy it because it looks so awful , sometimes part red and part brown - just think of all those bargains I've missed!0
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i asked some one about this the other day and she told me if i was worried bout it to pop it in some vinigar for few mins before cooking,she never did tell me why,perhaps one of you peeps may know:xmastree:Is loving life right now,yes I am a soppy fool who believes in the simple things in life :xmastree:0
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Thanks for all your advice!
It's currently in the SC, I've had it on High for 1hour - just about to turn it down to Low, as we are going to eat about 6.30 tonight - that's about 7 hours. Will that be OK?
It doesn't really seem to be *doing* much - I'm used to stir frying with everything bubbling etc - does it actually get to boiling point or just stay sort of hot throughout the day?
Please excuse my ignorance!!
Ta 0 -
On low it should cook at a very low simmer - sort of one bubble per minute
On a higher setting these new fangled modern things tend to be a bit more vigorous but it should still be a fairly gentle simmer.Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Thanks squeaky - just had a look at it and I saw a few bubbles popping - hopefully it should be ok! *crosses fingers*0
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Always ask your butcher if the meat has been "hung" for three weeks, that's when it tastes the best. Never buy meat out of vacuum packed bags, it's rubbish that way.
I had a piece of beef that was in the freezer for 12 months and I used it in the slower cooker on sunday, after pouring burning rum over it. It was rock and roll!Cheap is good but free is best!0
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