Tesco Slow Cooker

KittyBoo_2

Oldernotwiser wrote: »

I've got the same cooker and the same problem with cooking brisket. I've never had one that actually boiled the meat before so I think we're both going to have to use the low setting.

I think I will do what I used to do with the old one and just put it on at night and leave it.
The brisket literally fell into bits when I tried to slice it and it looked like corned beef.
At least it was well cooked.

emylou

Have seen a slow cooker in Tesco for £10- it has 3 settings, chrome finish and has 3.3 litre capacity. Does anyone know if this is any good? Could I get something better for roughly the same price? It is going to be a Christmas present.
Many thanks in advance for your replies

Silaqui

If it's the same one that I got from Tesco for a tenner that is 3.3l, with High, Low and Warm settings (and it probably is) I've found it great value for the price. The only slow cooker I've ever had though so nothing to compare it to but I've had no complaints.

x

Mrs_Thrify

I payed £12 for my Tesco one a couple of months ago. Def. would not be giving it back. We have had some good meals from it.
It would be a great Christmas gift.

[Deleted User]

Bought the £10 slow cooker from tesco 3 weeks ago and I love it. It works really well and we have been making lots of veggie slow cooked treats in it, looking forward to attempting a curry in it. It makes enough food for 4 people easy.

Pink.

Hi emylou,

There's an earlier thread with opinions on the Tesco slow cooker so I've added your thread to it to keep the opinions together.

Pink

LadyDee

Hi, need some help quickly please.

Friend bought Tesco slow cooker, and she has put her browned meat in with sauce/veggies etc., and has had it on High for 2 1/2 hrs and it's not bubbling yet.

Should it have reached temperature by now so she can turn it down?

TIA

bees**knees

Was the sauce/liquid hot when she started ? I find it best to have all the ingredients hot before they go into the sc. Would have thought that 2 1/2 hours on high would have brought it up to bubbling so maybe its faulty ?
Also its best to keep the lid firmly on and not keep looking in it to maintain the temperature too.
If you are not sure then Id be inclined to put it all into a casserole into the oven on low temp.

LadyDee

valbuk wrote: »

Was the sauce/liquid hot when she started ? I find it best to have all the ingredients hot before they go into the sc. Would have thought that 2 1/2 hours on high would have brought it up to bubbling so maybe its faulty ?
Also its best to keep the lid firmly on and not keep looking in it to maintain the temperature too.
If you are not sure then Id be inclined to put it all into a casserole into the oven on low temp.

Not sure if sauce was hot before she put it in. If cold, then presume it would take longer than 2 1/2 hours, but if hot then perhaps it is faulty. Will check with her. Thank you.


Just checked - everything was hot before she put it in but she couldn't resist lifting the lid (at least once) so perhaps that is the cause of the delay in reaching the 'bubbling' stage.

ginnyknit

Mine bubbles quite quickly and something like chilli is well cooked in 2 1/2 hours. I think she may have a faulty pot!