SC stew help for bloke please

smokey112

Well

how did it go...........

don't tell me you didn't switch the SC on :eek:

Please let us know

Ang
x

Wirenth

I've spent the last 10 pages laughing my head off!
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Now the shoe's on the other foot.....I've bought myself a slowcooker. :eek: No doubt I'll be begging for advice on here over the next few weeks.

Laugh all you want, MBE.

squeaky

Wirenth wrote:

I've spent the last 10 pages laughing my head off!
.
.
.
.
.
.
Now the shoe's on the other foot.....I've bought myself a slowcooker. :eek: No doubt I'll be begging for advice on here over the next few weeks.

Laugh all you want, MBE.

Then you'll need to browse this:-

The Complete Slow Cooker Collection

Rikki

mrbadexample wrote:

Well, I'm going for the overnight cook, and then I can stick it on again tomorrow when I'm ready.

It looked like this just before I put it on:



It took just over 1½ pints of stock (with Oxo! :j ) to get the liquid level that high...I hope it's enough? Two Oxo cubes coz it said on the box 1 cube for ⅓ pint of stock, but that seemed a lot? The beef has been coated in my own personal seasoned flour (I chucked a bit of black pepper and a pinch of salt in :cool: ) and browned (well, it went brown ) with the onions (I deglazed the pan too, apparently ). I've some seasoned flour and a little stock left - :idea: I save those for thickening it at the end, right?

How am I doing so far? :whistle:

If that tastes as good as it looks, your well away with this cooking lark. :T

mrbadexample

Update: It's looking good! Switched the SC off this morning, will put it back on this evening for another hour or so...just the dumplings to do now. There's loads, I might have to call in backup to help me eat it all.

Watch this space.... :j

Rikki

It will take longer than an hour in a slow cooker to warm it back up. Put it on high for as long as you can.

elona

Or you could just put some in a saucepan and warm it up on the hob or the microwave for a few minutes.

Rikki

Hows it looking.

mrbadexample

Well, it's looking good, and smelling great, :j but the carrots are still a bit on the firm side. I haven't put the dumplings in yet (or made them!). It had from 1am-10am on low overnight, and it's been on low from about 3pm-4pm, and high from then. It's plenty hot enough, but they still seem a bit firm - maybe I cut them a bit big. I'm aiming for about 8pm, I'm guessing. Dumplings in about 7.15?

Rikki

About 30mins is enough. No problem in cutting the carrots smaller now if that helps.