In my slow cooker today.... part 2

Well_Preserved

Might sound a silly question, but if you cook gammon in coke or ginger ale etc, would you use the cooking liquid for anything & if so, what?

Diflower

I seem to remember Nigella uses the coke liquid for a black bean soup:)

squeakysue

Lots of BBQ pork ribs in mine today and a couple of jacket spuds wrapped in foil, never seen my sc full to the brim before!

I have a gammon joint that i want to cook tomorrow in the sc with coke, I know to use full fat coke but how much? A can,a bottle? Do I just pour it in switch it on and leave it or do I need to add anything else? TIA xx

Mint1955

I use a whole can and just switch on high for 4 hours. Never fails :-)

savingssaver

stu in my slow cooker!

raphanius

hi, i'm hoping a slow cooker expert on here can help me with a problem i've got. i bought a slow cooker last week and have tried a few cuts of meat i chucked in with veg and stock or tomatoes etc. however i'm not happy with the 'gravy' it has no substance, its thin and greasy and i cant see a way to thicken it like i would a oven cook stew with flour etc cos everything goes in at once at the start so powdery thickeners would go lumpy. the resulting stew i have made is all gravy which is no good and has to be thrown away.

gallygirl

You will find you need to use a lot less liquid than normal, say around 1/2, and I thicken with cornflour about 15 mins before serving.

raphanius

adding ingredients is no good for me because i have to get everything ready before work then OH eats before he goes out and i eat later IYSWIM i'm not there to add stuff before OH eats


plus i need to cover the meat i think so it cooks properly?

Sunnyday

raphanius wrote: »

adding ingredients is no good for me because i have to get everything ready before work then OH eats before he goes out and i eat later IYSWIM i'm not there to add stuff before OH eats


plus i need to cover the meat i think so it cooks properly?

Pour out the liquid into a pan and thicken it in there then add it back to the sc before serving if you`re struggling with lumps, i usually mix up a bit of cornflour in a mug and add that to the sc but the pan should solve your problems. The sc needs hardly any liquid to cook stew as lots of juice comes out of the meat and veg - its a healthy way to get all the nutrients.

I wouldn`t have thrown it away :eek:

HTH

SD

Sunnyday

Diflower wrote: »

I seem to remember Nigella uses the coke liquid for a black bean soup:)

There was a thread on this a while ago - everyone who tried it said that it was vile :rotfl:

I usually pour ham stock into a container and freeze it, it gets used at a later date for soup stock.

I`ve never saved the coke because of the other postings on the black bean soup:D

SD