Any emergency help for first time slow cooker meal?

ANY_CHANCE

Fantastic I bought some chicken pieces today so i can try that tomorrow. Do i need to take the skin off, that will br fiddly because they are drumsticks, never mind though it was 3.00 for two packs!

The stewing steak cost 6.30 for 1.2Kg i think there will be enough to save some in the freezer too.

I am a little worried about the amount of liquid to use in the stews does it matter if the meat isnt covered and if it isnt covered does it need stiring part way through?

vij

no need to remove skin at start but slip it off before plating

i always use pear barley red lentils and dumpings to bulk beef that would make me 8-10 pts with lots of carrots onion etc

i stir every hour or so, sometimes just to taunt oh with ith yummy smell

meat has no need to be covered just not stick to the base, dry pearl barley does need ti be covered though

ANY_CHANCE

This is great, i have some pearl barley, green and red lentils in the cupboard i bought ages ago to make soup but i havnt used them (they are still well in date!) perhaps i could try them with the chicken tomorrow?

ANY_CHANCE

I just gave it a stir and added some garlic!! It is starting to smell good

There is a slight smell of burning eg burning metal, is that just because it is new or does that always happen. It isnt touching anything and i have it on a marble cutting board

ANY_CHANCE

YAAY

It worked, the meat was tender and it was all very tasty.
The only identifiable veges left from the cooking were parsnips and carrots the others had almost disintergrated but probarbly added to the taste of the gravy, so still good.

I added some corn flour near the end to very slightly thicken the gravy so it wasnt too watery and i also tasted it and had to add extra seasoning, after i did that it was great.

I served it with cabbage and brocolli, and bread my children ate it all and enjoyed it too.

pandora205

ANY_CHANCE wrote: »

YAAY

It worked, the meat was tender and it was all very tasty.
The only identifiable veges left from the cooking were parsnips and carrots the others had almost disintergrated but probarbly added to the taste of the gravy, so still good.

I added some corn flour near the end to very slightly thicken the gravy so it wasnt too watery and i also tasted it and had to add extra seasoning, after i did that it was great.

I served it with cabbage and brocolli, and bread my children ate it all and enjoyed it too.

Well done! You are a convert now.