January 2009 Grocery Challenge

Rainbow_Butterfly

Thanks shykins.. I will go and try to find the other thread you mention. xx

thriftlady_2

Rainbow_Butterfly wrote: »

I was thinking about getting a slow cooker as we have a few argos vouchers.. what low carb things could I do in it though? I though they were mainly used for stews/ soups etc. How would I cook meat in them?



:money:

They are excellent for cooking the cheaper cuts of meat like oxtail, brisket, lamb shanks, pork shoulder, braising steak, hand of pork, bacon joints, neck of lamb, shin of beef.These benefit from long, slow cooking. Brown the meat first, add some vegetables like onions, celery and carrots, herbs and spices. Then put all in the pot add liquid -water, stock, wine, cider or beer, passata. Cook on low for 8-10 hours.

shykins

oh i use my slowcooker all the time

bung in some stewing steak (i dont prebrown). chop in leeks, swede, turnips (all low carb) and some herbs, then when its done take out a cup or so of the veggies and whizz them up and stir them back in to thicken the mix

put chicken, tin toms (check for ones with no sugar), veggies and herbs

whole chicken with herbs inside and out, lovely meat falls off the bone

u can also make chillis and bolgnese in them, i have green beans or mushrooms instead of the rice or pasta

x

sharronej

redmel1621 wrote: »

furndire - Sorry I missed your reply to my question when reading through earlier. I suppose I am just being a little extra careful as I am pregnant and don't want to risk anything:rolleyes:. The other thing is, I have read that you are not meant to let food cool down in the SC as it cools so slowly and the warm temperature is a breeding ground for bacteria?? I don't know if this is right or not

Mel x

The food hygiene courses I have been on recommend that food should take no longer than twenty minutes to cool down because of the risk of bacteria. If I were pregnant then I would follow this rule and generally speaking I am conscious of this when I have cooked. My mum used to make Tata ash and meals like ham and pea soup which she would leave in the pan on top of the cooker and reheat for up to three days - now I'm sure it's not recommended but I do wonder if we go over the top these days because no body ever got ill!

redmel1621

Thanks sharronej - My FIL still does this, although he probably keeps his big pan of stew etc. for a week (or more) and my mum used to do this but only for about 3 days.

Thanks for the info about cooling food within 20mins, I do usually cool any extras quite quickly as I did think this was the right way to do it.

Thanks

Mel x

fallen_angel_shelley

Hi, just poping on to up date my sig. I went to MrT's and made the big mistake of taking DS (17yo) and ended up buying some extra bits that, he just had to have:rolleyes:, anyway ended up spending £40.38, but that should see us through to Tuesdat/wednesday. I still have about £39 GC money left, so that should last us until the end of jan.

MrsMc- could you put me down for £190 for febs GC.

I really must do some better meal planing next month and i'm going to order my fridge/frezzer soon, so that should help, i hope:rolleyes: .

Shelley x

newish2this

Ohh, a nice new thread to keep an eye on;)

Sazbo

Another vote here for low carbing with a slow cooker - we cook a bacon/gammon joint in it most weekends and use that during the week sliced up for lunches, or same thing with beef brisket.

Some great tips here! Definitely going to give the homemade paneer cheese a go!

Hope to see some of you on our thread here

Sazzy xxx

Rainbow_Butterfly

Sazbo - How do you cook your gammon in it? xx

Sazbo

Rainbow_Butterfly wrote: »

Sazbo - How do you cook your gammon in it? xx

All I really do is put the gammon joint in with an inch or two of water and cook on low for about 8 hrs or on high for about 4. Couldn't be easier really but I have to credit thriftlady with that tip:)

HTH,
Sazzy x