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In my slow cooker today.... part 2

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  • mrbez
    mrbez Posts: 13 Forumite
    Hi guys,

    I have a quick question regarding slow cookers.

    I eat 1kilo of chicken breast per day, and currently grill it for 6 minutes on each side. I find this the best way to try and keep moisture in, as dry cold chicken is horrible, especially with brown rice.

    Would a slow cooker be beneficial to me, and would it help making and keeping the meat tender to eat throughout the day?

    If so, where is the best place to buy one!?

    Thanks.
  • MrsEm
    MrsEm Posts: 49 Forumite
    Just got home...it's smelling lush - won't take lid of just yet tho til OH gets in...

    SD - Thanks for your tips!
    MrBez - Certainly keeps any juice in - you can even do a whole chicken according to some posts I've read - but I haven't tried that myself. Tesco does them pretty cheap but I bet you'd be able to find one cheaper or maybe even free on ebay / freecycle / FridayAd etc

    Tummy rumbling now...
    MrsEm
    MFW 2011 #170...£3800 OP YTD - need to reconsider my 2011 target (ooops!)...in it for the long haul...
  • Actually in the oven on low (as they wouldn't all fit into the slow cooker), I have pork ribs in cider, with onions, leeks and carrots.

    Lovely.

    Regards,

    White.
  • josiebabie
    josiebabie Posts: 1,224 Forumite
    Tenth Anniversary Combo Breaker
    I want to do rice pudding in my slow cooker, which is easy - but does anyone know if it can be frozen once cooked???
    Nothing to report as yet...give me a minute...!
  • Thanks for the advice Sunnyday! Had a chilli ready for dinner last night when I got home from work - rice was cooking while I showered and changed. FAB
    Need some more advice now - Gammom joint, how much water do I put in the SC with the meat? I'm going to put the joint in overnight (12 hrs on low) should this be OK? Intend to use the stock for lentil and bacon soup - will be making that on Friday - 6hrs on high be OK for that?
    Scrappie:p
    No Buying Toiletries in 2013


    SPC # 1336
    VSP #54

  • mlz1413
    mlz1413 Posts: 3,025 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    Hi Mrbez,
    SC's lose very little liquid so if you put chicken breasts or fillets in with enough water or stock to cover they should be moister than if frying.

    I'm guessing with that amount of meat and eating with brown rice you are probably on a specialized diet, body building maybe? If your not and can add some simple ingredients then try a chicken tonight type sauce instead of the water as these give a bit of flavour.

    I got mine from tesco a couple of years back as they were on offer, but most supermarkets will sell, even places like wilkos.

    Dangers,
    I brown mine if I have the time, it does give a deeper flavour and is more pleasing to the eye, but not essential.
  • mrbez
    mrbez Posts: 13 Forumite
    mlz1413 wrote: »
    Hi Mrbez,
    SC's lose very little liquid so if you put chicken breasts or fillets in with enough water or stock to cover they should be moister than if frying.

    I'm guessing with that amount of meat and eating with brown rice you are probably on a specialized diet, body building maybe? If your not and can add some simple ingredients then try a chicken tonight type sauce instead of the water as these give a bit of flavour.

    I got mine from tesco a couple of years back as they were on offer, but most supermarkets will sell, even places like wilkos.

    Hey,

    Thank you for the reply.

    I wouldn't say I am a body builder, as I am yet to compete, however, I eat and train like one! lol.

    I bought a 4.5 litre Brevil SC last night from Asda, on offer for £20.

    Last night I put some rib eye steak chunks, along with veg and a little water with a stock cube and left it for 6 hours. When I woke up this morning the house smelt amazing and it tasted great when added to brown rice. I poured most of the stock away, but added a little as sauce which made eating brown rice so much easier.

    This morning I placed 1KG of chicken breast in it, along with a Knorr stock pot, chopped onions, some garlic, and salt and pepper, and it is already smelling great. I can't wait for my next meal!
  • mlz1413
    mlz1413 Posts: 3,025 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    The juices you threw away from the steak could be saved for future stock.

    I let mine cool then freeze, if you have those ice cube bags they are brilliant as you just tear off a cube or 2 when you want them, dissolve in a little boiled water.
    Also when you let stock cool you can scoop off any saturated fats as they settle on the top and go hard.

    I think you might be able to cook the rice in the sc, but I've never tried it. hopefully someone will come along with the knowledge.
  • JimmyTheWig
    JimmyTheWig Posts: 12,199 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Combo Breaker
    I guess you guys are the right people to ask this...

    My wife wants a slow cooker.
    What should we be looking out for?
    How big should we go? How big do they go?
    Are there other factors (e.g. power of heater) that are worthy of comparing?
    Does http://www.argos.co.uk/static/Product/partNumber/4228826.htm look any good?

    We've got 4 small children and often have family over for dinner, so the bigger the better I would have thought unless you guys know different...


    Thanks,
    Jim
  • Sunnyday
    Sunnyday Posts: 3,855 Forumite
    Part of the Furniture 1,000 Posts Name Dropper Combo Breaker
    scrappie wrote: »
    Gammom joint, how much water do I put in the SC with the meat? I'm going to put the joint in overnight (12 hrs on low) should this be OK? Intend to use the stock for lentil and bacon soup - will be making that on Friday - 6hrs on high be OK for that?

    Hi Scrappie,

    with a gammon joint it may be best to soak it overnight in cold water or bring it to the boil in a pan of water and then throw the water away before slow cooking it. Tbh i don`t usually bother but the last lot of soup that i made from the stock was too salty so think i`ll do this next time.

    I`ve only ever made soup on low overnight but think that the high for 6 hours may be ok as long as any root veg are chopped up really small as they can take a while to cook.

    HTH

    SD
    Planning on starting the GC again soon :p
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