In my slow cooker today.... part 2

louisaL

Rice Pudding - BUT it hasnt come out right It's too sloppy and yellow in colour?? I use recommended 2pints of milk, 2 oz's of rice pudding, 1oz of sugar and buttered the inside of the crock.

Probably less milk might help next time but as for the yellow colour???

Thriftybynature

kahunababy wrote: »

Ok you lovely Slow Cooker lot, what am I doing wrong??

I love the idea of coming home to a hot home cooked meal on a cold autum evening however I always seem to burn whatever I do in my slow cooker.

I have a Morphy Richards large oval sized slow cooker (not sure of the exact size). It has 2 settings, high and low yet no matter how much liquid I put in, what setting I put it on, I always come home to a solid lump with a hard burnt crust round the edges.

I never lift the lid. Is it because I am out for so long (usually put it on around 0700hrs and home for 1700hrs)?

Any help or advice would be greatly appreciated.

Many thanks

I'm not sure about your model but are you putting it on High or Low? For that length of time it should be on Low, and roughly for 8 hrs depending on what you are cooking. I have a plug in timer thing (normally used for lights!) that I plug my sc into and time it so that it comes on at 0900 and off at 1700 then it has 8 hrs. 10 hrs might just be a tad too long! HTH and don't give up!

Chickenopolis

I have a chicken korma in mine made from scratch.

guccigoo

Beef Casserole and was yummy

kibblerok

ruby_eskimo wrote: »

I've had chilli coking in mine all day. Enough to make about 4 large portions so perfect for the rest of the week. I'm one of those people that doesn't mine eating the same thing 5 days running, but will put it on a jacket, with rice or pasta, or like sloppy joes kind of thing.

What capacity do you have for 4 portions? And does stews & casseroles (and chilli) etc done in the slow cooker freeze well?

There's only me here but I like to cook one meal and freeze 3 portions as most things are cheaper/packaged and geared for that portion size so ideally one that would do 3/4 portions at a time.

Been put off having a slow cooker due to sizing it up wrong and it going either too crusty :eek:

squeaky

kahunababy wrote: »

Ok you lovely Slow Cooker lot, what am I doing wrong??

I love the idea of coming home to a hot home cooked meal on a cold autum evening however I always seem to burn whatever I do in my slow cooker.

I have a Morphy Richards large oval sized slow cooker (not sure of the exact size). It has 2 settings, high and low yet no matter how much liquid I put in, what setting I put it on, I always come home to a solid lump with a hard burnt crust round the edges.

I never lift the lid. Is it because I am out for so long (usually put it on around 0700hrs and home for 1700hrs)?

Any help or advice would be greatly appreciated.

Many thanks

One of the ways people often "burn" things in the slow cooker is because they stir vigorously as they put it all together. This puts a thin film of liquid up the sides of the slow cooker - and the whole side of the slow cooker is heated.

So that thin film of liquid which is above the level burns!

The trick is not to add all your liquids at the start if you think you need to stir everything - stir it gently - and then top off your liquids/stock to the required level after that.

ariba10

[QUOTE
I have a Morphy Richards large oval sized slow cooker (not sure of the exact size). It has 2 settings, high and low yet no matter how much liquid I put in, what setting I put it on, I always come home to a solid lump with a hard burnt crust round the edges.
/QUOTE]

We have a modern large Slow Cooker with the same problem. We have two small old type ones bought at Car Boot sales and have no problem with them at all.

On testing the modern one we find it uses the same amount of power on both the mid and low settings.

Gingerbiscuit_2

louisaL wrote: »

Rice Pudding - BUT it hasnt come out right It's too sloppy and yellow in colour?? I use recommended 2pints of milk, 2 oz's of rice pudding, 1oz of sugar and buttered the inside of the crock.

Probably less milk might help next time but as for the yellow colour???

I know cooked rice in the oven does change colour it will go a creamy/yellow colour and not the anemic white thats from a tin. Normally its 2oz of pudding per pint thats why so runny maybe, no expert!

louisaL

Thank you for your reply Gingerbiscuit!

jessie15

Just popped braising steak stew in mine - yummy!!