In my slow cooker today.... part 2

miggy

Sunnyday wrote: »

If the meat is in long enough then it should be fine but i would be wary of it drying out so would use a sauce or gravy too.

If you`re in a rush nuke it for a couple of mins so that its already warm and add to the warm sc pot.

HTH

SD

Thanks SD, it will be in for ages but I'm throwing it in a casserole so it shouldn't dry. That's good to know as I believe in streeeeeetching the Sunday roast.

jpscloud

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!!!

There's a mushroom "ketchup" you can get - it doesn't thicken on its own but the flavour is amazing. It's in the ketchup aisle in Asda.

tigerfeet2006

I am doing sweet chilli sausages in the SC today. I usually bake them but I thought I would have a go at doing them in the SC. Does any one think this might not work.

Brown the sausages and put in SC. Then mix together 4 tblsp tomato ketchup, 2 tblsp honey,2 tsp chilli powder, garlic, 1 tblsp water and pour over the sausages.

Thought I might double the sauce quantity and put some carrot sticks in with it and serve with a cheesy mash and sweetcorn.

Anyone think that won't work or any tweeks I should do?

adamantine

i did veg soup in mine overnight but its come out a really really dark colour and i dont think it tastes too great. my screwed up tastebuds are maybe partly to blame atm (full of the cold). i did it exactly the same as i would if i was cooking it in my pressure cooker.

could it be dark (almost black before i blended it) because the tatties were not all covered by liquid while cooking?

23rdspiral

tigerfeet2006 wrote: »

I am doing sweet chilli sausages in the SC today. I usually bake them but I thought I would have a go at doing them in the SC. Does any one think this might not work.

that sounds really good! my only concern would be to ensure the whole of the bottom of the sc is covered in liquid... mostly so your sausages dont stick so bad they stay behind!

adamantine wrote: »

i did veg soup in mine overnight but its come out a really really dark colour and i dont think it tastes too great. my screwed up tastebuds are maybe partly to blame atm (full of the cold). i did it exactly the same as i would if i was cooking it in my pressure cooker.

could it be dark (almost black before i blended it) because the tatties were not all covered by liquid while cooking?

i did a ham hock last week, for the hundredth time, and the same happened to me! I did taste fine, but the veg on top was so very dark (carrots, onions, split peas, but no potatoe). I blitzed it all up and it was ok. Sorry I can't help for the reason.

23rdspiral

in my s/c today:
most of a whole chicken (i cut the legs off myself oystercut style and did curry with those yesterday - i'm hoping the bird wont dry out as it's in the sc, not the oven)
3 onions, diced
4 carrots, sliced
3 sticks celery, sliced
1/4 large sweede, some cubed, some shaved with the potatoe peeler (to thicken the gravy)
2 handfuls soup mix (barley, green & yellow split peas, red lentils)
mixed herbs, black pepper
topped up to almost cover the veg with hot water.

= mini roast with the breast
= fajitas with the larger bits of meat
= soup with the pickings
(= legs already eaten as curry)
= 2 happy adults

miggy

Anyone else with the T*sco SC found the feet come off?! I wondered why mine had gone wobbly!

Found the two missing 'feet' (small white plastic plugs that I nearly threw away!) on the mantelpiece... :shocked: I think they must have stuck to the carpet when I set the SC down while moving kitchen stuff around - though I don't know how they managed to come off without something to prise them out.

If anyone has the same SC, should I be looking for a fifth one? There seems to be room for another on the base.

Chicken casserole today. No chorizo and I haven't time to get any so the Spanish Chicken will have to be another day.

Cheapskate

Today I did a rabbit, with onions, mushrooms and garlic, plus veg stock, sage and black pepper. Not had rabbit for over 30 years and was determined to cook it for myself - def an acquired taste, as it's a lot more gamey than chicken, etc., but will do it again, may add more veg (carrots, swede, etc.) to counteract strong taste and put the rest under a pie crust!

A x

ms_night_ryder

Got in to find a lovely chilli mince cooking away, i had some rice with it, having same for lunch tomorrow, gonna freeze a portion, the rest i will eat for lunches etc.

wouldbeqaulitymoneysaver

An oven (roasted 90mins) chicken, free range from Mr T with Waitrose Chicken Stock. (Waitrose Fresh Stocks I consider Killer items and worth every Penny I buy a load and freeze them for use later).:beer:
Chicken will be used for Chicken Sandwiches, Salads? stock with remainder of stock from Waitrose. (That reminds me to strip chicken and cook tonight with celery, bay leaves, carrot and onion, black peppercorns).
Curries? whatever.