In my slow cooker today.... part 2

JIL

I don't think it makes a difference. Tomorrow I will be cooking a gammon joint in a can of cider. The gammon has just been taken out of the freezer and its defrosting sitting in the slow cooker. In the morning I will pour over the cider and turn the slowcooker onto low before leaving for work.
If I make a stew I chop all the veg and mix it with the stock and leave it in the fridge. In the morning I put the meat into the slow cooker mix in the veg and stock and turn on.
I do it this way as I am always in a rush in the morning.

Poppy27

Oh wow so it can all go in cold?? That's great, thanks!:j

I wonder why everyone my mum's age and older insist that the ingredients must be heated first?? Has slow cooker technology improved or is it just an old fashioned mind set/reasoning that people don't subscribe to anymore?? I wish I'd known sooner, I wouldn't have waited so long to buy one if I knew you could just chuck cold ingredient in!!

Frugalsod

Poppy27 wrote: »

Oh wow so it can all go in cold?? That's great, thanks!:j

I wonder why everyone my mum's age and older insist that the ingredients must be heated first?? Has slow cooker technology improved or is it just an old fashioned mind set/reasoning that people don't subscribe to anymore?? I wish I'd known sooner, I wouldn't have waited so long to buy one if I knew you could just chuck cold ingredient in!!

I think that the sentiment was that certain foods needed to be cooked thoroughly such as pork. I do think that the technology has improved but the mindset has not.

castleton

How much liquid do you put in for cooking awhole chicken.thank you

ariba10

castleton wrote: »

How much liquid do you put in for cooking awhole chicken.thank you

Have a look at post 3654!

Purple_fiend

Hi

Am looking to use my slow cooker more, is there a good place for receipes? We love curries but can never get them to taste the same or close to the Chinese or Indian.

Many thanks

Alisha2008

If you want your curries to taste like the ones on the take-away or curry house, check the book "Take away secret". Recipes can always be adapted to the slow cooker.

JulieGeorgiana

I'm new to the SC world

I hated my old one and used it 3 times a year, I decided to give it another chance, and bought a 6,5ltr one and I'm now converted, I thinky old one never worked properly!!!

I made Rice Pudding today. We've finally adapted the recipe until the sugar was right (took away 1/3rd)!!! Yummy

I also made a whole Chicken and Stock on Monday and Cottage Pie on Thursday for the first time in the SC

Anyone know if you can make Semolina in the SC???

I've been contemplating making porridge in mine too

I borrowed a Slow Cook Book from a friend, the first section is amazing. It has all your basics in it, everything a newbie would want. I paid £3 for a copy

Best-ever Slow Cooker One-pot & Casserole Cookbook by Catherine Atkinson http://www.amazon.co.uk/dp/1846810760/ref=cm_sw_r_udp_awd_C0Ietb1CF66N1

JIL

I do find it hard to judge the amount of liquid to put into the slow cooker. I think it helped me using those Schwartz slow cooker cook in sauces. http://www.schwartz.co.uk/products/recipe-mixes/slow-cookers.aspx
I do only buy them when they are on offer though.

I also noticed Aldi has some slow cooker recipes on its site
https://www.aldi.co.uk/en/recipes/recipes-by-category/slow-cooker-recipes/

poppycracker

today we had spicy citrus chicken thighs. 'Stole' a recipe from work . Will have to work out a way to thicken up the sauce a bit, it was a bit thin.