In my slow cooker today.... part 2

Sunnyday

Frugal wrote: »

Scooz me I have a question too

I have a MR 6.5l SC and lost the instructions but I am sure they said it had to have loads of liquid... however... I did a whole chicken in it the other day with about an inch and a half of liquid and it was fine. Can I use my SC with no liquid? Does anyone else have the same one as me and has tested this before I do? lol

Thanks

I`ve got the same SC as you but i`ve never used it with no liquid at all, i have heard of peeps cooking jacket spuds in them but i`d be paranoid about cracking the crock

I always make sure that i have at least a tiny bit of water in it even if its just enough to cover the bottom, My crock has a tiny hairline crack in the top and i`m hoping and praying that it doesn`t get any bigger.

HTH

SD

Sunnyday

Bargain_Bunny wrote: »

Hi

I wanted to try a bacon and lentil soup in the s/c. I have various pulses..red lentils, chick peas and pearl barley. Which on would i use? and how many rashers of bacon? I have a very small and a large s/c. Might use the small one for the soup, as oh is a veggie!. Do i blast it with a hand blender at the end?

Sorry for the questions, any advice would be appreciated

BBx

I use red lentils, smoked bacon (smoked is more flavoursome so only a couple of rashers are needed - depends how much you want to taste and how big the crock is) potatoes, carrots and onion and veggie stock or ham stock if i have any. I blitz it with the hand blender whilst its still warm. Oh and instead of bacon a red pepper is lovely added so would be lovely for your other half too.

HTH

SD

Sunnyday

svegad wrote: »

me again! I have a whole chicken in the freezer - stuffed with pork stuffing - I was wondering, would this be ok to go in the slow cooker?? I know the chicken will be ok but wasn't sure about the pork stuffing?

This should be fine thoroughly defrosted first and then cooked on low all day, prob 8-10 hours, a little longer than you think won`t make any difference as it won`t spoil. It will just fall apart when you try to serve it so you may have to fish about for stray bones.

SD

Sunnyday

michelleC wrote: »

Can you use the pot of your slow cooker in a conventional oven? Im not sure if it would withstand the heat? I know the whole point is not to use your normal oven but sometimes I need a larger casserole type dish and the slow cooker pot is perfect. Id be grateful if anyone knows the answer to this. cheers! x:)

My lid has a plastic handle so you may need to check as this would just melt. If it has just cover the top with foil instead of the lid and make sure that you put it down on a warm surface when removing from the oven, i use a doubled over towel on the chopping board as hot to cold may crack it.

HTH

SD

Sunnyday

chrisfreelander54 wrote: »

start using slow cooker, as received it for a wedding gift and never really used it. So i have sliced up a load of veg and put in herbs, pepper and veg stock cubes, once cooked in the morning. Would you recommend leaving it as it is or putting it in a blender or liquidiser as don't have any at mo, so want to know who uses what and how often??

I`d probably blend it as it sounds like it would make a smashing soup, if you don`t have one use a potato masher and stir it well.

HTH

SD

Sue14

Today I made a veg casserole for DP and I, using a stew pack I got from Morrisons for 50p, and used up a 30p loaf to mop up the gravy, made enough for our dinner and have some left for our lunch tomorrow!

champys

Almost forgot to report - on Wednesday I made chicken wings in the SC (I tend to save up wings when I joint whole chickens, and keep them in the freezer until there are enough for a meal).
They went in with hoi-sin sauce, honey, crushed garlic and grated fresh ginger - that's all - and were utterly delicious. I'm definitely going to do that again! It will probably also work with chicken drumsticks, and less fiddly to eat. I really can't wait to save up wings again, this is just too good.

elf06

marmiterulesok wrote: »

I'm making spiced apple butter again.:D

I'd really like to know how you make this if you wouldnt mind sharing the recipe it sounds delish!! Also was wondering what you use it for/in once its done

Sublime_2

Bolognaise sauce, using a batch of sauce I made previously, plus 150 gm mince (approx), onion, garlic, mushrooms, red wine.

Bargain_Bunny

Morning

Thanks to SunnyDay for the advice, will def try that!. Today in my slow cooker i have a 1.5k chicken in there with about half an inch of chicken stock.

I always by my meat from l1d1s, cheaper than the other supermarkets and good quality..british too!!. They have a section in my store with 30% off so i got one yesterday, dated the 19th for a few pennies over 2 pound!!! Bargain.

I put it in at 8am and normally set it to high for an hour then low for the rest..would i put it on high setting for longer than 1 hour?. I dont normally cook a large piece of meat in the s/c so i want it to be thoroughly cooked :S.

BB