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    • NathanielB
    • By NathanielB 15th Jan 13, 10:05 PM
    • 37 Posts
    • 9 Thanks
    NathanielB
    • #2
    • 15th Jan 13, 10:05 PM
    • #2
    • 15th Jan 13, 10:05 PM
    Thanks for this awesome collection, its really helpful for me as I'm in my first house (just bought it before xmas ) and am really uber thankful for all the help I can find when it comes to cooking as its all new to me

    I know you said not to post here unless its a quick yes or no answer, so if my questions are too long please forgive me, but I got a little overwhelmed by the amount of threads on slow cookers and so thought this thread might be best to ask a couple of quick questions?

    1. When cooking a shoulder of pork in the SC should I defrost it before hand? For example, if I'm going to put the slow cooker on in the morning before work, should I get the shoulder of prok out the freezer the night before, or the morning I put it in the SC?

    2. Again a little lost with the list of threads above. Please could you advice which thread would be best for my reading, either http://forums.moneysavingexpert.com/showthread.php?p=685588#post685588 or http://forums.moneysavingexpert.com/showthread.php?p=1047308#post1047308 as I will be cooking large(ish) sized shoulder or pork?
    • tiredofpoorservice
    • By tiredofpoorservice 4th Sep 16, 9:47 PM
    • 64 Posts
    • 5 Thanks
    tiredofpoorservice
    • #3
    • 4th Sep 16, 9:47 PM
    Beggar's Chicken
    • #3
    • 4th Sep 16, 9:47 PM
    Long shot but it is pretty much a yes/no question.

    Beggar's Chicken is a beautiful dish I used to eat in Hong Kong. Sadly, I have not been there for years. A chicken is stuffed with a mushroom/onion mixture and then wrapped in lotus leaves. It is then encased in clay and baked for perhaps a day. No moisture escapes. The result is a beautifully moist, tender and tasty chicken which can be completely consumed, bones and all.

    Does anyone know if this can be done in a slow cooker? Does anyone know of a slow cooker recipe for this?

    In hope!

    tiredofpoorservice


    PS If you happen to visit HK I would strongly recommend it!
    • pamsdish
    • By pamsdish 5th Sep 16, 8:18 AM
    • 760 Posts
    • 4,098 Thanks
    pamsdish
    • #4
    • 5th Sep 16, 8:18 AM
    • #4
    • 5th Sep 16, 8:18 AM
    Sounds to me like a perfect slow cooker dish,, I would be interested if you locate a recipe.
    OCTOBER, £200=£106
    NOVEMBER £200-£40.29=£159.71-£40.86=£118.85,-£52.94=£65.91
    • pamsdish
    • By pamsdish 5th Sep 16, 8:20 AM
    • 760 Posts
    • 4,098 Thanks
    pamsdish
    • #5
    • 5th Sep 16, 8:20 AM
    • #5
    • 5th Sep 16, 8:20 AM
    I googled beggars chicken hong kong and got loads of hits, even a youtube video.
    OCTOBER, £200=£106
    NOVEMBER £200-£40.29=£159.71-£40.86=£118.85,-£52.94=£65.91
    • tiredofpoorservice
    • By tiredofpoorservice 5th Sep 16, 8:33 AM
    • 64 Posts
    • 5 Thanks
    tiredofpoorservice
    • #6
    • 5th Sep 16, 8:33 AM
    • #6
    • 5th Sep 16, 8:33 AM
    Thanks for this.

    Yes, I found a youtube vid too but this is for a conventional oven. A slow cooker seems perfect for this - and it wouldn't tie up the oven for an entire day - but I just don't know how it would work. If you just put an object in without it being immersed does enough energy get transferred for it to cook? How long would one cook it? What setting? etc etc.


    tiredofpoorservice
    • MallyGirl
    • By MallyGirl 5th Sep 16, 9:22 AM
    • 2,022 Posts
    • 6,847 Thanks
    MallyGirl
    • #7
    • 5th Sep 16, 9:22 AM
    • #7
    • 5th Sep 16, 9:22 AM
    you can cook a whole chicken in the slow cooker without any added liquid (I also do the same with a gammon joint), No need for immersion.
    • tiredofpoorservice
    • By tiredofpoorservice 5th Sep 16, 9:54 AM
    • 64 Posts
    • 5 Thanks
    tiredofpoorservice
    • #8
    • 5th Sep 16, 9:54 AM
    • #8
    • 5th Sep 16, 9:54 AM
    Hi mallygirl,

    Thanks for this.

    When you cook a whole chicken do you just plonk it on the bottom of the slow cooker? Presumably it produces juices. How long do you cook it for? On what setting?

    I think I am just a bit concerned that not enough heat will get through when it's encased in clay (or dough as the youtube vid has it). Ultimately, I think I may just have to experiment - wrap up the chicken and literally let it cook in there for a day. Lots in the news about poison in chickens at the moment!


    tiredofpoorservice
    • tiredofpoorservice
    • By tiredofpoorservice 5th Sep 16, 9:57 AM
    • 64 Posts
    • 5 Thanks
    tiredofpoorservice
    • #9
    • 5th Sep 16, 9:57 AM
    • #9
    • 5th Sep 16, 9:57 AM
    PS With gammon I usually immerse it in ginger ale and cook on low for 8-10 hours then spread Mackay's ginger preserve on top and grill for 10-15 minutes to brown off the top - delicious!
    • JackieO
    • By JackieO 5th Sep 16, 10:19 AM
    • 15,508 Posts
    • 126,396 Thanks
    JackieO
    I put half a cup of water into the SC and add some sliced onion or carrots and put the whole chicken, breast down on top. I turn my cooker on as I go to bed and when I get up in the morning every bit of chicken is cooked through to perfection Obviously you won't get crispy skin but as I don't eat the skin anyway its not a problem.The meat just falls off the bones.Great way to get as much meat as you can from a little clucker once stripped of as much meat as possible I return the carcus to the sc with a little more water for a couple of hours .Then strain everything off and bin the carcus and the remaining stock I strain into a jug.Once cold I skim the fat off and the remaining jelly makes the most delicious base for soup.If I don't want to use the jelly-like stock straight away I put it into a soup pouch when cold and freeze to use later.SC is definitely the way to get as much meat from a chicken and it costs so little to use and doing it overnight means it has a chance to cool down during the day, Any cooked chicken that I am not using straight away once cold I can wrap and freeze to use at a later date
    Quot Libros,Quam Breve Tempus.
    • tiredofpoorservice
    • By tiredofpoorservice 6th Sep 16, 11:26 AM
    • 64 Posts
    • 5 Thanks
    tiredofpoorservice
    Thanks for the info...

    ...but it doesn't really answer the beggar's chicken question!

    TOPS
    • coffeehound
    • By coffeehound 2nd Oct 16, 6:35 PM
    • 1,246 Posts
    • 2,132 Thanks
    coffeehound
    Is it okay to piggyback a question here? This useful thread deserves a bump anyway.

    To try to eat better, I'm thinking of using a slow cooker overnight on Economy7. The thing I'm wondering is, will the food be safe to eat at say 8 pm if the slow cooker was switched off 14 hours earlier at 6 am?

    Thanks for any advice!
    • pamsdish
    • By pamsdish 3rd Oct 16, 8:18 AM
    • 760 Posts
    • 4,098 Thanks
    pamsdish
    I wouldn`t like to, as the whole concept of slow cooking is low energy, dependent on the wattage of your oven and cost per unit of leccy, my small crockpot which I use 4/5 times a week is 180 watts, full power.
    I would cook it through the day, you could prep it the night before and refrigerate overnight if time is also an issue.
    OCTOBER, £200=£106
    NOVEMBER £200-£40.29=£159.71-£40.86=£118.85,-£52.94=£65.91
    • Slowly57
    • By Slowly57 3rd Oct 16, 8:38 AM
    • 338 Posts
    • 2,282 Thanks
    Slowly57
    I love my SCs and though I use them throughout the year - it really feels like autumn when they come out and stay on the worktop

    Where did you get yours? I have one hand-me-on (too big) and one from a rummage sale which is groovy orange, 1970s-looking and has smelt vaguely of chilli since i bought it for a whopping 99p.
    2016 | Dec GC £170.00/£200.00 | Nov GC £233.00/£200 | Oct GC £243.82/£200
    2017 | Additional annual YS & "it's a bargain!" float £000.00/£100.00
    • Slowly57
    • By Slowly57 3rd Oct 16, 8:45 AM
    • 338 Posts
    • 2,282 Thanks
    Slowly57
    you could prep it the night before and refrigerate overnight if time is also an issue.
    Originally posted by pamsdish
    I was always told that you need to start with ingredients at room temp or put warm stuff in a warm SC? I know that if I don't, the SC seems to be using all of its time/energy warming-up the pot/ingredients instead of cooking them. Nothing worse than a lukewarm meal with raw potatoes or pink meat ....
    2016 | Dec GC £170.00/£200.00 | Nov GC £233.00/£200 | Oct GC £243.82/£200
    2017 | Additional annual YS & "it's a bargain!" float £000.00/£100.00
    • elsien
    • By elsien 3rd Oct 16, 8:49 AM
    • 15,297 Posts
    • 38,398 Thanks
    elsien
    I put mine in the fridge over night but then get it out in the morning before I go to work. I use a timer so it comes on at lunchtime and is ready for 7.30 when I get home. So it's had time to warm to room temperature before it turns on.
    All shall be well, and all shall be well, and all manner of things shall be well.

    Pedant alert - it's could have, not could of.
    • pamsdish
    • By pamsdish 3rd Oct 16, 11:04 AM
    • 760 Posts
    • 4,098 Thanks
    pamsdish
    I frequently get my frozen veg drawer, on the top, already put meat in slow cooker, chicken beef whatever I want, and start throwing in handfuls of veg, choice of frozen chopped onions, carrots, parsnips, swede, mushrooms, tomatoes, etc, add any herbs spices sauce mixes, adjusting liquid if necessary,turn it on high until I can see it`s defrosting well, turn to low. I would never cook any meat from frozen but veg are fine.
    OCTOBER, £200=£106
    NOVEMBER £200-£40.29=£159.71-£40.86=£118.85,-£52.94=£65.91
    • Christina F
    • By Christina F 3rd Oct 16, 8:38 PM
    • 397 Posts
    • 625 Thanks
    Christina F
    Has anyone made a Christmas pudding in their slow cooker? IF so do you have a recipe ?
    TIA
    • cutiepieabf
    • By cutiepieabf 2nd Nov 16, 4:57 PM
    • 344 Posts
    • 3,561 Thanks
    cutiepieabf
    Has anyone made a Christmas pudding in their slow cooker? IF so do you have a recipe ?
    TIA
    Originally posted by Christina F
    Hello! I have just spotted this on the other forum which may be useful...
    http://forums.moneysavingexpert.com/showthread.php?p=952281#post952281
    DFBX2016 #160 - £3550/£8800

    DFBX2017 #160 - £0/£11,378

    £0/7807 CapOne (0% PAID) £0/2776 Tesco (0% PAID)
    £820/820 HSBC OD (100% PAID) £0/£795 HSBC M/C (0% PAID)
    • eandjsmum
    • By eandjsmum 2nd Nov 16, 7:50 PM
    • 353 Posts
    • 4,359 Thanks
    eandjsmum
    Christmas pud


    4oz fresh white breadcrumbs
    4oz plain flour
    1/4 tsp ground nutmeg
    1/4 tsp cinnamon
    4oz suet
    3oz Caster sugar
    3oz soft brown sugar
    3oz mixed peal
    4oc currents
    3oz sultanas
    7oz raisens
    2oz blanched almonds chopped
    I cooking apple, peeled cored and chopped
    Grated rind of and juice half a lemon
    Grated rind and juice of half an orange
    2tbsp Brandy
    1 large egg beaten
    3-4 tbsp. milk


    Mix all the dry ingredients stir in almond apple orange and lemon rind.
    Mix juices brandy and egg. Stir into dry ingredients add enough milk to make a soft dropping consistency.
    Turn into a greased 1and1/2 pint basin.
    Cover with greaseproof paper and foil.
    Put in slow cooker with boiling water to come half way up the basin.
    Cook on high for 6-8 hours. (keep an eye on the water level and replace if necessary)
    Remove the greaseproof paper and foil and replace. Store in a dry place.
    Re-heat on high for 2-3 hours before serving.


    Hope this helps.
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