In my slow cooker today.... part 2

freedom2011

Quick question - I usually do my spag bol, mince & gravy, chilli etc in the SC, I always brown the mince first. Does everyone else do this or just bung it in?

Diflower

freedom2011 wrote: »

Quick question - I usually do my spag bol, mince & gravy, chilli etc in the SC, I always brown the mince first. Does everyone else do this or just bung it in?

People are always divided over this. Most books say it will taste better if you pre-brown the meat and pre-fry onions.
Some people say it's just as good either way.

In this house we've tried both and would not from choice just chuck it all in. Would you do that if you were cooking in a pan on the hob, or in a casserole in the oven?
Personally I start it all off exactly as if I were cooking it any other way. So for spag bol, brown mince, add onion/carrot/celery/garlic, cook a bit, add herbs/tomatoes/wine/stock, bring to the boil then put it in the sc.

I do understand that if you're out all day and time is really short then it's more a question of managing to make a reasonably decent meal than worrying whether it's the 'best ever':)

camNolliesMUMMY

We are having Butter chicken Curry using leftover chicken from yesterday's roast and it smells amazing xx

sharalee99

Today I have a small gammon joint in it. First time for a gammon, so hope it's ok. Had to take out yesterdays chicken carcass out first, which has now been picked within an inch of its life! Lol

Edit to add...
It came out brill. Best I've done yet, so tender and tasty!

sharalee99

camNolliesMUMMY wrote: »

We are having Butter chicken Curry using leftover chicken from yesterday's roast and it smells amazing xx

Cor, that sounds yummy. Would you mind sharing the recipe please, if you don't mind?

laineyc_2

Making chicken stock in mine. I plan on making soup tomorrow.

camNolliesMUMMY

sharalee99 wrote: »

Cor, that sounds yummy. Would you mind sharing the recipe please, if you don't mind?

http://allrecipes.co.uk/recipe/4803/makhani-chicken--indian-butter-chicken-.aspx


heres the recipe i only followed the sauce bit, and just put some chicken seasoning and curry powder over the chicken to sort of marinate with a little exaporated milk and left in fridge for an hour.

I then made the sauce up in the slow cooker around the time i posted and ive just added the left over chicken that i marinated earlier in it so its ready for when oh comes home and the chicken soaks up the flavour.

instead of cream i used evaportaed milk again as i dont keep cream in and was running low on regular milk and ive been having it in my tea till shop gets delivered tomorrow so i used the tinned milk instead of cream.

i also didnt have passata so i blitzed chopped toms in the blender-its the same thing x:T

hope this helps

p.s on the topic of mince beef i boil the ince first to get rid of the fat and drain it away as i saw how much fat rises to the top of my slow cooker when i made a spag bol a few year back so ive been boiling it ever since, then i add to the slow cooker and use a stock cube and cook as usual.

freedom2011

Diflower wrote: »

People are always divided over this. Most books say it will taste better if you pre-brown the meat and pre-fry onions.
Some people say it's just as good either way.

In this house we've tried both and would not from choice just chuck it all in. Would you do that if you were cooking in a pan on the hob, or in a casserole in the oven?
Personally I start it all off exactly as if I were cooking it any other way. So for spag bol, brown mince, add onion/carrot/celery/garlic, cook a bit, add herbs/tomatoes/wine/stock, bring to the boil then put it in the sc.

I do understand that if you're out all day and time is really short then it's more a question of managing to make a reasonably decent meal than worrying whether it's the 'best ever':)

Thanks for the advice:)

ManxAvenger

Read the sc gammon tip late Sunday night. Threw gammon in at midnight with just water (no shops open locally for coke purchasing and I didn't want to go hunting for 'coke' 'round the streets......)

Result: best I have ever cooked!!! tender and moist, will definately do again!

Anyone know how to cook porrige oats in a SC?

claregre

On the subject of mince, I think I'd brown it first. If only to drain off some of the fat.
On the subject of onions, I ALWAYS cook fry mine off for 3-4 mins in a pan before I put them in the SC. They don't seem to cook otherwise? Not sure why.

Did 2 rolled pork shoulder joints on Friday (not the cheapest so not very MSE but I was DYING to try the recipe) in the SC and made pulled pork. It sat in the SC on a bed of onions and cooked for 8 hours, after being basted liberally with a mix (will post the recipe if anybody fancies it). I basted it after 4 hours, but only because I was at home. Very nice - OH commented that it might have to become a regular Saturday night treat!

Once the pork was out, was left with some of the baste & juices in the bottom with the onions, so we took it all out and reduced it down in a pan with a bit of BBQ sauce to make a sauce to have with the pork in rolls.

We had the second one in a pulled pork thai curry last night.

Hurrah! My first joint! And a success!

Got a rolled lamb joint in the freezer which will be next ....