In my slow cooker today.... part 2

Scorpio_girlie

Rice pudding in mine! Sunday treat for hubby and DS (I don't like it personally)!

SG
x

jpscloud

The pea and ham casserole is really good - I'll be using that recipe again!

shoperholicnot

Sunnyday wrote: »

IHave you had the sc long? If not then i would maybe try for a refund or better still go for a different brand, i`ve seen a few comments recently about breville in various places. I have a Morphy Richards and a Tesco one, both different sizes and good for different things but overall i think that the Tesco cheapy is just as good if not better than the MR.

HTH

SD

Hi,
I've decided to take the Breville back, I only got it yesterday so have all the packaging etc, I definitely think it may be the SC now as I have looked at a lot of reviews for Brevilles and a lot of people say they cook too fast.
mind you, so far my dogs lovin' it!
I have bought a Morphy Richards 48710 from Amazon, its got really good reviews so looks promising, I will then try again and hopefully the results will be better

Sunnyday

I think that the MR is the smaller version of the one that i have.

I`ll bet that you can`t wait for it to arrive now:D

I`ve just looked at the review on there by the person that cooked the pulled pork and its got me wanting to make it now

I`m sure that i`ve seen a recipe on here knocking about somewhere, think that i`ll have a look for it tomorrow and put it on my list to make

Hope your MR arrives soon!

SD

I_luv_cats

squeaky wrote: »

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 )

Thanks my lovely for your reply BUT

I am looking for a way to prevent my liquid tasty like 'dish water'!!!

Tricks of the trade to sharpen the taste instead of using stock cubes!!!

Sunnyday

I_luv_cats wrote: »

Thanks my lovely for your reply BUT

I am looking for a way to prevent my liquid tasty like 'dish water'!!!

Tricks of the trade to sharpen the taste instead of using stock cubes!!!

I normally use herbs and spices for flavouring, the juices from the meat make the gravy tasty too. It usually looks a bit ugh if its thin but add cornflour or flour the meat first and this will thicken it.

I rarely use stock cubes as i find that they`re not needed, remember that if using dried herbs then you will need to use quite a bit more than if using fresh, if using fresh add them towards the end of cooking. Other thickening tips are a handful of red lentils or oats but for taste i would try the herbs and spices.

Some of the sc recipes have plenty of ingredients to make a flavoursome sauce without adding anything else.

Hopefully you will now manage to get tasty and thick gravy

HTH

SD

I_luv_cats

Sunnyday wrote: »

I normally use herbs and spices for flavouring, the juices from the meat make the gravy tasty too. It usually looks a bit ugh if its thin but add cornflour or flour the meat first and this will thicken it.

I rarely use stock cubes as i find that they`re not needed, remember that if using dried herbs then you will need to use quite a bit more than if using fresh, if using fresh add them towards the end of cooking. Other thickening tips are a handful of red lentils or oats but for taste i would try the herbs and spices.

Some of the sc recipes have plenty of ingredients to make a flavoursome sauce without adding anything else.

Hopefully you will now manage to get tasty and thick gravy

HTH

SD

It's knowing what goes with what??

I use dried or fresh garlic n dried Italian spice in my bolognese and good. Garam Masala, Garlic Powder, Chinese 5 spice and Soy as a poultry marinade, tried as gravy but ended up like dish water!!!

That's my problem.

Sunnyday

I_luv_cats wrote: »

It's knowing what goes with what??

I use dried or fresh garlic n dried Italian spice in my bolognese and good. Garam Masala, Garlic Powder, Chinese 5 spice and Soy as a poultry marinade, tried as gravy but ended up like dish water!!!

That's my problem.

Is it the fact that it looks like dishwater or tastes like it?

SD

I_luv_cats

Sunnyday wrote: »

Is it the fact that it looks like dishwater or tastes like it?

SD

Tastes like it !!!!!

I wonder how many people use stock cubes n sauces to mask their cooking skills. (I don't use either, there's something on the news about a sauce recall - botulism!!)

peachyprice

Just thrown together a yummy Goulash ready for tomorrow.