In my slow cooker today.... part 2

bowsider5_2

pipkin71 wrote: »

Depends when you put it on and when you want to eat really, Sequeena.

If we go out for the day, I put mine on low, but if we're in it goes on high and I don't put the sc on so early. I have a keep warm option on mine, so if the food is cooked but we're not ready to eat, I then change the setting to keep warm.

It's trial and error, really

I have a plug in timer that I use to be able to cook for a shorter time and the residual heat in the pot then acts like an old fashioned haybox. So I cook on high for say 4 hours then the timer clicks off and when I get in from work there's a meal ready to be reheated for dinner or taken out and boxed for the fridge/freezer. Timers are really cheap and that way you don't overcook your food, esp if doing chicken that needs to be cooked on high.

SailorSam

mi_jardin wrote: »

It worked very well! You don't get the crispy skin you get in the oven, but it was tasty! I wrapped them in foil after piercing them, but I might try it without the foil next time to see if it makes a difference.

I'm sure i read somewhere on here you can do jacket potatoes in your breadmaker, not sure if that gets them crispy.

thunderchild

Chocolate fudge cake will be going on in about 1/2 hour for today's pudding. Got the recipe from here: http://www.365daysofcrockpot.com/2009/02/day-10-hot-fudge-cake.html only I will be putting mine in a Pyrex dish on an upturned saucer as my cooker seems to cook on a high temperature. Never done it before so will be keeping an eye on it.

The ingredients worked out cheaper than the shop brought cake we had last Sunday! Going to serve it with ice-cream......yum!

Hopelessly_Hopeful

mi_jardin wrote: »

It worked very well! You don't get the crispy skin you get in the oven, but it was tasty! I wrapped them in foil after piercing them, but I might try it without the foil next time to see if it makes a difference.

That's good to know, will try it next weekend too.

Yesterday I did ribs in 1/3 bottle of marinade sauce and I chucked some chillis in I had in the freezer. Was a wee bit too hot. Don't all shout yuck but I then threw in half my take away lamb sag from the night before complete with rice and nan bread diced into croutons. Ate it like a biriyani. Appreciate probably sounds awful but it was actually delicious. The nan bread croutons soaked up the flavour beautifully.

Today I have a small lamb joint I bought for 4.45 instead of 6.45. Its nestled ontop of root veg, carrots, swede, turnip, parsnip so that everything soaks up the flavours.

Tomorrow morning will be porridge.

I love my slow cooker!

HHx

rowsew

Rubber chicken in brand new slow cooker today owing to idiot self pouring hot water into hot pot (thought it would be ok) and cracked it ALL ROUND THE BOTTOM last week. Have been wailing quietly to self about lack of slow cooker all week, but lovely Wilkos had similar to my old cookworks one for £13, so we are heaving collective sigh of relief. How does one manage without a slow cooker? Impossible, say I.

Hopelessly_Hopeful

thunderchild wrote: »

Chocolate fudge cake will be going on in about 1/2 hour for today's pudding. Got the recipe from here: http://www.365daysofcrockpot.com/2009/02/day-10-hot-fudge-cake.html only I will be putting mine in a Pyrex dish on an upturned saucer as my cooker seems to cook on a high temperature. Never done it before so will be keeping an eye on it.

The ingredients worked out cheaper than the shop brought cake we had last Sunday! Going to serve it with ice-cream......yum!

Oooooh interest, have only tried rice pudding so looking forard to hearing your results.

Good luck

HHX

jpscloud

A huge bolognaise, with turkey mince, onions, two tins of tomatoes, tube of puree, some veggie stock, half cup of red lentils, small tin of mushrooms, large grated carrot and an out of date packet of bolognaise sauce that was lurking in the bottom of the emergency sauce packet stash.

I_luv_cats

Had a day off from SC yesterday as fancied chicken in ma Georgy Grill


Today tried my new 3.3ltr SC (Chicken thighs, carrot, celery, onion, mush, toms, potatoes, mint, fennel, basil, fenugreek)

Much better, able to fit potatoes in with room to spare.

Potatoes were slightly underdone even @ 8hrs 20 mins on high and cut small. Gravy was still ok even though more liquid as bigger pot.

Sublime_2

Lamb and potato curry from yesterday!

MetalMand

Today we had an old staple of mine (and my mothers) Corned beef stew, its cheap easy and it goes a long way. 1 tin or 1/2 tin of own brand corned beef (other half for pack up for sarnies) a chopped onion 4 or 5 med chopped potatoes, 3 or 4 chopped carrots 1/2 a swede chopped, cover with beef stock or water (and add gravy granules at the end).. and leave it till the veg is tender add salt to taste and serve with dumplings or crusty bread (or both). Any leftovers drain some of the liquid off mash and make into corned beef pasties or plate pies for packed lunches or another meal.