Help, problem with new slow cooker

rev229

We bought a cookworks 6.5l from argos we have a small slow cooker also. The problem with the new one is that I have twice cooked joints of meat overnight and the meat although very tender has gone stringy like stewing steak texture. The first was a top side jointand today a gammon joint. The gammon has just fallen apart almost like it has been through the food processor. I have always cooked joints in my small slow cooker overnight withput any problems ie lovely tender meat that slices really well. The large slow cooker has war, low and high setting but I only used the low setting on both. DH says the large one has a greater wattage so could that be the reason. My xmas gammon is a pile of crumbs!!!:eek: Tastes really lovely , but I will have enough to make quiches for the next year. The beef we cooked in it was made into cornish pasties. Any other suggestions what else I could do wth the gammon crumbs or why the disaster has happened? Thanks

Pink.

Hi rev,

I think your OH is right. My 25 year old slow cooker was just that....a slow cooker, and I could have cooked meat overnight with no problems. My newer Morphy Richards 6.5ltr one is called a slow cooker but cooks things much more quickly.

I did a large gammon in the MR last Christmas and like yours it fell to bits. This year I'm only cooking it (6kg) for five hours in the slow cooker and then popping it into the oven afterwards to glaze it.

This thread should help you to use up the ham:

Leftover Gammon

I'll add this thread to that one later to keep the ideas together.

Pink

champys

Same here. I don't cook anything in my 6.5l (from Aldi) for more than 4 or 5 hours, and use a clock timer for switching it on and off. No more all day or overnight stints - but it's fine once you get the hang of it.

ariba10

The new large Slow cookers have a far higher wattage than the older ones.

We managed to pick up an older small one from a car boot sale and very rarely use the new one now.

dixie_dean_2

I actually didn't realise you could use the SC to produce a roast style, sliceable joint! I'm knew to this and have only really done basic joints and stews which, as it's a large cooker and have been using 12 hours on low, have come out like the OP. Great, will try a much shorter cook. So, inadvertently, thanks.

hazzie123

My slow cooker stinks everytime I cook a joint in it,it's not a nice smell too.Anyone got an idea what it be caused by?