slow cooker V cooking on hob?

Rebekah24

Cheers, its only me so..I tend to do one big making a week...put some soup on the hob..cover it..leave for 3 hours or so. Then make the next lot. SC seems like a good idea

nixinixi

Thank you everyone, it really is great to get an insight into how everyone works. Somehow all the SC threads seem to take over from using an oven.

Thanks

SailorSam

I first foumd the SC usefull 'cos i was out all day, but enen now i'm home more it's just a case of fix things together in the morning, or even at lunch time, then forget it. The washing up seems to be a lot easier as well with the SC.

sb44

Rebekah24 wrote: »

I am planning on getting slow cooker next month

Have turned off cooker at mains now.

Does it work out cheaper to use slow cooker??

Check what the wattage is on the slow cookers you like the look of.

My large cheap Prima one is about 150w but I have seen some well know models, of the same size that are 300+w.

Mine costs about about 20p in total, if that, to have it on for about 8 or 9 hours.

valk_scot

Melonade wrote: »

My Nans stew made on the hob is gorgeous, nicer than mine made in the SC even though we both use the exact same ingredients If I had a better cooker I'd probably use the hob for a lot more cooking. The rings are too fierce even on the lowest setting and the oven turns itself off for no reason. I'd be stuffed without the SC.

You used to get "simmer rings" which was basically some sort of heat resisting plate you put on top of a cooker ring to diffuse off the heat a bit and allow you to simmer at a low temperarure. Can't recall if they were for gas or electric cookers though.

valk_scot

Bronnie wrote: »

I understand the 'everything tastes the same' comment to refer to the 'stewed' taste that slow-cooker dishes can have, no matter what the recipe. Some modern slow cookers just don't seem to be slow enough causing the 'stewed' taste.

Yes, that's exactly it. Sort of like boiled laundry.

geordie_joe

valk_scot wrote: »

You used to get "simmer rings" which was basically some sort of heat resisting plate you put on top of a cooker ring to diffuse off the heat a bit and allow you to simmer at a low temperarure. Can't recall if they were for gas or electric cookers though.

I have one and use it quite regularly. They are for both gas and electricity and you can get them cheaply on ebay, just search for "Simmer Ring" or "Heat Diffuser".