In my slow cooker today.... part 2

miggy

:rotfl::rotfl::rotfl: Your description is almost right
! Hair DEFINITELY all over place, no fancy robes - usually fluffy jamas, thermal socks & crocs - have lovely tiled floor but it's very cold & trying to delay switching on electric under floor heating as it's sooooo expensive:eek: to run.

Oh but I bet it's soooo snug when warmed up.

I think Molly Weasley probably does fluffy jamas, thermal socks and crocs when not on camera, I model myself on her.

Think DS thinks I'm turning eccentric in my "old age" (mid 40s) as every time he comes in there's another "experiment" going on (been testing out washing & re-using bread bags for freezer bags as I'm using so many now I'm making large batches of "things" in SC - had them pegged on sock airer the other day... He just looked at them, then at me & walked out of the kitchen...).

He and my son must be in cahoots. This is almost what my youngest does to me, muttering 'Ridiculous' for good measure.

Mums unite!

Anyway to the stock experiment - Popped all veg offcuts, peelings etc. in with couple of bay leaves, mixed herbs, black peppercorns. Left on low all day yesterday, turned off last night & took crock out of SC so it would cool down nicely. Lifted lid this morning when I went in to make a coffee but couldn't face doing anything with it, will do it soon. All veg turned v. soft & smells "veggy". No surprises there then. Will update later when I've mustered the strength to fish out sogginess.

I'll be interested to see how it turns out! If you can't face fishing out sogginess you could just retrieve the bay leaves then blend it, but you probably have it all nicely strained by now.

(Now I am picturing your DS coming into the kitchen and looking at it disparagingly, then you make a pre-emptive (however you spell it) strike by peering into the depths, stirring it meditatively and saying mildly 'Could you just run and get me a couple more snails, dear?')

Going to follow your excellent example by putting the kettle on before my imagination entirely runs away with me.

ms_night_ryder

Just put some chicken thighs that i browned slightly first in, some onions that were browning with chciken, carrots, spices and a can of campbells tomato soup, lets see how it turns out.

I_luv_cats

I don't want to buy any stock cubes as salt content too high for what they are and lo salt ones taste yuk.

I can make bolognese with canned toms and some water etc. and keeps some gravy (for a better word) at the end of 35 mins on the hob.

Years a go it was just veg n neck of lamb and stock cubes

If I use my new slow cooker (still unused from July 2010!) how can I have some gravy without drying out or tasting bland/like dish water??

I have @ the mo and prob usually: carots, parsnips, onions, peppers, mushrooms, fresh toms, tin toms, fresh garlic, chicken breast, extra lean mince or turkey pieces. (loads of spices)

BTW mine is 1.8 litres so would prob cook potatoes separately like I use to do on my old one. (low / high / keep warm settings)

ms_night_ryder

ms_night_ryder wrote: »

Just put some chicken thighs that i browned slightly first in, some onions that were browning with chciken, carrots, spices and a can of campbells tomato soup, lets see how it turns out.

And omg wow was it GOOD! so good in fact, i have just finished having seconds, got some whoopsied square flat breads and thought, instead of having rice i would have that, it was soooo nice, forgot to say i had added some frozen chopped up spring onions too and the flavour omw! it is so good i have put it in a container to cool, but there is loads of soup at the bottom with a bit of the chicken that was falling off the bone, so i am going to add some water tomorrow and have it for lunch, hope there is enough for 2 servings, then i can bring some to work on mon, its just that nice, will deffo be doing it again, the spring onion still had a nice crunch to it.

Best dish i have made in my slow cooker by far and i have only made 3 dishes lol!

dogcat_2

Lamb casserole...simple but gorge.....mmmm

Nicepeach

miggy wrote: »

Oh but I bet it's soooo snug when warmed up.

I think Molly Weasley probably does fluffy jamas, thermal socks and crocs when not on camera, I model myself on her.



He and my son must be in cahoots. This is almost what my youngest does to me, muttering 'Ridiculous' for good measure.

Mums unite!



I'll be interested to see how it turns out! If you can't face fishing out sogginess you could just retrieve the bay leaves then blend it, but you probably have it all nicely strained by now.

(Now I am picturing your DS coming into the kitchen and looking at it disparagingly, then you make a pre-emptive (however you spell it) strike by peering into the depths, stirring it meditatively and saying mildly 'Could you just run and get me a couple more snails, dear?')

Going to follow your excellent example by putting the kettle on before my imagination entirely runs away with me.

Well... Fished out the pulpy veg, strained it & was left with something which resembles the water they discard in a "Kim & Aggie" deep clean :eek: Complete with residue settling at the bottom :eek: However, I will Keep Calm & Carry on as it smells very "veggy". Popped it into a plastic one pint milk bottle in fridge & will check it out in the morning before freezing.

Was initially very disappointed when I only gleaned a pint but then remembered I'd taken some out last night to add to gravy when did big roast chicken dinner from DS, Mum & Dad & Uncle...

Talking of last night's dinner made a LUSH pud :drool:. Self saucing lemon pudding... never done it before (another experiment!) it was seriously GORGEOUS! I'm sure I read a recommendation for it on MSE somewhere it's from BBC recipes I think. Anyway, it's a kind of souffle type thing that makes it's own lemon sauce. Never made a souffle ever in my life before & didn't hold out much hope but it worked! Anybody else tried it or heard of it? Wondered if could be done in SC but not sure if would work as think it needs to be "baked"?

squeaky

I_luv_cats wrote: »

If I use my new slow cooker (still unused from July 2010!) how can I have some gravy without drying out or tasting bland/like dish water??

Hiya

There are a number of ways that you can use to thicken the sauce/gravy/liquid. Pick one that suits your needs from this thread:-

slow cooker help! need to thicken

and some similar ideas here: Please help me thicken my soup! and Help!! Can You Thicken A Casserole Without Using Cornflour


(I luv cats too - especially in a good gravy )

suzybloo

today it will be a lovely thick stew and I will throw dumplings in for the last twenty minutes....

FunkyFairy

Pulled pork today. A loin of pork cooked in water for about 8 hours. Then served with bbq sauce, chips and salad

prepareathome

I got a couple of whoopsied lamb joints ( down from £10 - £4.44, ) so threw one straight in SC and other been frozen, been on low all night and now trying to think what to add to it as apart from tiny bit of water not even added seasoning yet.