Quick Questions on ANYTHING part 2. Please read first post for links to other threads

skyvicky123

Thanks for that Squeaky - unfortunately impatient old me in the meantime took things into my own hands and have created a bit of a kitchen disaster! I tried to take the chicken out and it collapsed (had sort of expected that) Went fishing for bones and oddbits, got most of them, decided to turn the juices into a spicy spanish type soup only accidentally threw in far too much chilli flakes and paprika, blended it and feint flakes of bones - bit manky really so going in the bin. Such a waste but got all the good meat out first so will have that for dinner! Really annoyed with myself I always end up with these slow cooker disasters - will stick to making stock in it for now!

squeaky

Hmmm...

There's a very old story about a Japanese barbecue kit...

The very first assembly instruction was something on the order of:-

First, be in a good state of mind.


I have to admit - I really REALLY wish someone would invent a (range of) trivets with a long handle at each end which would sit in the slow cooker pot and so make it a doddle to lift chicken out.

Penelope_Penguin

squeaky wrote: »

I think you'd be better off not adding the rice which takes three to four hours to cook and anyway there will be lots of fat in there not just juices.

I hesitate to disagree with the "fount of all knowledge" but risotto is one of my "get it done fast as we're all starving and we cba to cook" dishes

Even brown rice should take no more than 40 mins, and any type of white rice takes considerably less

A good FR chicken doesn't let out much fat

squeaky

Yes boss, but the "fount of all knowledge" was talking about the OP's option of adding the rice into the slow cooker...

..my book says rice pudding is four hours on low - so I can't see savoury rice being any quicker.

Nyer!

Penelope_Penguin

squeaky wrote: »

Yes boss, but the "fount of all knowledge" was talking about the OP's option of adding the rice into the slow cooker...

So rice takes 3 hours in a SC :eek: Get a pan and a hob

Am I right about chicken and fat

squeaky

Penelope_Penguin wrote: »

So rice takes 3 hours in a SC :eek: Get a pan and a hob

Am I right about chicken and fat

I've got one, thanks

As for the chicken you are right inasmuch as a good Free Range chicken doesn't normally have a lot of fat - but the budget beasties seem to have loads of it - and a heck of a lot of liquid too. If you are roasting in an oven you probably don't see much of this liquid because the temperature is high enough to evaporate it off - but in a slow cooker it just collects. It's a real eye opener! Loads of it.

quintwins

i'm having a blonde moment what are the sites for out of date stuff? i know theres 2 main ones and i for the life of me can't remeber either

Savvy_Sue

squeaky wrote: »

I have to admit - I really REALLY wish someone would invent a (range of) trivets with a long handle at each end which would sit in the slow cooker pot and so make it a doddle to lift chicken out.

Would a silicone sling do the job? This is not exactly what I had in mind, because I am sure I have seen something which is designed for a chicken, but it might do the trick?

squeaky

Savvy_Sue wrote: »

Would a silicone sling do the job? This is not exactly what I had in mind, because I am sure I have seen something which is designed for a chicken, but it might do the trick?

It might well do the trick, thanks

I'll go check the piggy bank.

zippychick

quintwins wrote: »

i'm having a blonde moment what are the sites for out of date stuff? i know theres 2 main ones and i for the life of me can't remeber either

Approvedfood is the only one comes to mind....