In my slow cooker today.... part 2

Popperwell

It comes out ok but have to admit not crispy but very soft and ok if once cooked removed so it is not allowed to sit in the fat as it cools and then clings to the pork...

I have done pork in the oven before but I suppose having watched Gordon Ramsey I found that such a lot of meat can be grilled or done in a frying pan and quickly.

And often in a different way to the directions on the meat when you buy it.

I try to keep the slow cooker clean so I did mine in a roasting bag. I turned it more into a casserole by using some extra RB's and putting potatoes into one with some water and another with the vegetables with optional water or gravy.

I think that is the only thing a SC is unable to do is crisp items...

I think it took about three hours on high setting.

lucylema

This morning I have put yesterdays chicken carcass in my slow cooker with french seasoning and a leek (only veg I had available). Hope to make chicken stock for a chicken soup

richj

beef joint onions and carrots going in today

squeakysue

Today will be soup whatever veg I have in fridge with some lentils and split peas and the last few pieces of bacon chopped up. This miserable day is making me crave a nice hearty soup. Will probably have small bowl as a starter and put rest in fridge for tomorrow as I have already defrosted gammon steaks for tea, the OH will think it's Christmas getting two courses for tea :rotfl:

andygb

Chilli con carne - I did this yesterday, but it will last me for a few more days.
I bought some braising steak for £3 and cut it into 1" chunks. I then chopped a large onion, pulped four cloves of garlic and gently fried them in oil, salt, pepper, loads of chilli powder, turmeric and coriander powder. Then I added the meat and browned it off. I then added chopped green and red pepper and a finely chopped large carrot (adds sweetness). I then made up a thick tomato juice with 2 tbs of tomato puree and added this to the pot to stop it sticking. Then I added a large can of borlotti beans (no kidney beans left), a tin of chopped tomatoes, the juice of half a lemon, small handful of chopped coriander leaves and a couple of teaspoons of sugar and a dash of balsamic vinegar. I brought the whole lot up to a rolling boil and put the slow cooker on. Fifteen minutes later it had reduced well, so I cooked it in the slow cooker for four hours.
I must say that this is the best chilli con carne I have ever tasted, with real depth of flavour and a good bite from the spice. It also makes me wonder why everyone in this country seems to use beef mince, when chunks of cheap, slow cooked steak add so much flavour.

aplaceinthesun

Andy, I regulary use braising steak too for a nice chunky chilli, so theres at least 2 of us! I do make it with mince as well however, depends what I have and what I fancy!

Today I have some pork steaks (massive pack reduced to £2), with carrots, onions, celery, potatoes, red pepper and mushrooms in the slow cooker. Nice warming meal on a dismal autumn day.

freedom2011

andygb wrote: »

Chilli con carne -
I must say that this is the best chilli con carne I have ever tasted, with real depth of flavour and a good bite from the spice. It also makes me wonder why everyone in this country seems to use beef mince, when chunks of cheap, slow cooked steak add so much flavour.

I have only just turned from mince to steak & I have to agree with you completely on it taste far outweighing that of mince.

davethecat

I'm heading back to work next month after maternity leave & I am looking at utilising my slow cooker on a regular basis. I'll be (attempting) to leave the house at about 7am with a 8 month old so won't have much time to "pre cook" or peel the veg. Am I ok to peel veg the evening beforehand & just use raw meat? Are the any "no-no's" I should be aware of? We will be eating approx at 7pm so the SC will be on for 12 hours so should I just keep it on low?
Any other time saving tips greatfully received! x

Popperwell

davethecat wrote: »

I'm heading back to work next month after maternity leave & I am looking at utilising my slow cooker on a regular basis. I'll be (attempting) to leave the house at about 7am with a 8 month old so won't have much time to "pre cook" or peel the veg. Am I ok to peel veg the evening beforehand & just use raw meat? Are the any "no-no's" I should be aware of? We will be eating approx at 7pm so the SC will be on for 12 hours so should I just keep it on low?
Any other time saving tips greatfully received! x

Well, in general meals in a slow cooker don't dry out so it should be ok being in as long as that. I have cooked raw meat in mine and if it was a full chicken it probably would be raw initially. Unless you decide to grill something like a chicken breast first or brown mince...

You could if you are using fresh vegetables(Like potatoes, leeks etc... prepare it the night before and keep it ok by leaving it in a bowl of water)

I might be more inclined if the SC is on for that time period to have it on a low setting as even on low I have seen say a full chicken be so moist that after 4 hours it falls off the bone and is so well cooked it might fall to pieces trying to remove it anyhow.

Others may know more than me and will probably be along to advise soon. There are some great sites about slow cooking on the internet and I think there is a thread somewhere on MSE about using slow cookers...

andygb

davethecat wrote: »

I'm heading back to work next month after maternity leave & I am looking at utilising my slow cooker on a regular basis. I'll be (attempting) to leave the house at about 7am with a 8 month old so won't have much time to "pre cook" or peel the veg. Am I ok to peel veg the evening beforehand & just use raw meat? Are the any "no-no's" I should be aware of? We will be eating approx at 7pm so the SC will be on for 12 hours so should I just keep it on low?
Any other time saving tips greatfully received! x

If I were to leave the SC on all day, then I would use the "Auto" setting. I always pre cook food, but know that others do not bother. The reason that I pre cook, is to brown meat, make sure that the meat absorbs spices, and so that I can get the consistency right (nothing worse than a watery sauce).