How to use a slow cooker (merged threads)

r.mac_2

I have been reading the slow cooker thread with interest - everything sounds so tasty.

my grandmother has given me her old slow cooker, but I'm not sure how to use it!

it is a ceramic pot and lid which sits inside an electric 'bit' there is a cord to plug into a socket but no switches or anything.

I take it I just plug it in and away we go???

any advice gratefully recieved!

thanks
r.mac

vanoonoo

any idea on a make or wattage or anything?

you are SO going to love cooking with it!

tiff

Blimey Mac, I didnt realise you havent GOT ONE yet! I expect its the old terracotta type crockpot? If its the same one as I had years ago you just plug it in, but the one I had never heated up very well and veg was always hard when I got home at the end of the day. Hopefully yours is better. A good tip is to place any veg on the bottom and the meat on top, even if its sticking out of the liquid. If yours hasnt got any controls it will probably need all day to cook. What make is it, maybe someone else has the same one?

r.mac_2

I will have a look for the make when I get home. As I said, I have inherited it from my granmother and I honestly don't think it can have seen the light of day since the 1970's.

If i do have to leave it on all day, is it safe to leave the house when it is on?

fazer6

It's a completely sealed unit, the outside isn't even hot when it's on, so it's perfectly save to leave on all day.

I was given an old one by my other halfs grandmother that's got a terocotta lid too. I've got a low and a high switch but I just use low all the time and leave it on all day.

You'll now be able to put your life into two sections, pre slow cooker and post slow cooker. You'll now throw everything in and have a freezer full of lovely home made casseroles. I made the cheesy potato bake (page 4 of slow cooker thread) at the weekend and even with crusty cheese on the side it just needed a little soaking and then it was easy to clean. I can't explain how easy things are now I've got a slow cooker. I'm even planning a rice pudding in it next month!

r.mac_2

sounds like my life is going to be turned upside down (in a good way) by this machine -I have to say I am expecting to be veyr impressed now!!!!!

thansk fro all your tips. will let you know how I get on.

vanoonoo

one thing I have learnt is that less is defo more with a slocooker - dont put too much liquid in it!

for your first adventure with it you might want to be in the house with it - so maybe do it at the weekend rather than when you are out all day?

and do something fairly easy to start with.

some things just dont work well in some slocookers (I cant do potatoes in mine and some other root veg needs attention too) but I wouldnt be without it now

tiff

Dont forget if you do put too much liquid in you can always add flour to the casserole and leave it for a while to thicken up. Or else drain some of the liquid off first.

Going to look at page 4 of the slow cooker thread now for inspiration

r.mac_2

I had a look at the slow cooker last night and it appears to be a 'tower'.

Anyway, I took the plunge and diced some carrot, some dying leeks and the end of a bit of bacon, added a veggie stock cube, some water and 100g of lentils. Put it on about 6pm and left it over night. This morning a delicious aroma met me and I now have some fab lentil soup to see me through the rest of the week.

I blitzed it with my hand blender and had a quick taste - *yum*yum*

hanks for all your tips!

Ticklemouse

r.mac - If it's a Tower Compact, I have the recipe book sitting in front of me. (2 1/2 pint or 1.5 Litres capacity, brown earthenware pot inside cream coloured base, 50 watts.) Give me a shout and I'll let you have some recipes/tips for this cooker.

Salad_2

Hello there.

I've been doing things in the slow cooker lately, and found that if I cover the meat with liquid there's too much and the broth is a bit watery at the end. Like today I did some chicken legs and veg and it was packed together quite tightly. I put liquid in until it just came up to the top, but now there's a lot more juice and it's a bit watery.

What do you do about this..is it okay to not cover all the meat?