In my slow cooker today.... part 2

Sublime_2

Mrs_Tradition wrote: »

Hi there - can those who have tried tell me the best way to do bolognaise meat sauce in my sc? I'm making lasagne tomorrow so want to do the meat sauce today to allow flavour to develop - thought I'd try in my sc.
Can I use my normal recipe maybe reducing the liquid and shall i brown mincw etc in pan first?
Many thanks.
I have beef stew in there now.
)

I make mine more or less, the same as I'd do on the stove top/oven. 1/2 kg mince, 2 to 3 tins tomato, grated carrots, 2 to 3 chopped large onions, mushrooms, dollop ketchup/tomato puree, 6 cloves garlic, herbs, 1 to 2 glasses red wine, seasalt, black pepper. Perhaps some chopped bacon/smoked sausage added if I have some.

Chicken in mine (from my butchers). It came pretopped with a slice of bacon, so I have added a glass of white (plus one for the chef ), 6 fat garlic cloves (in its cavity), dried rosemary, black pepper, and seasalt.

Bargain_Bunny

Morning all,

Im using my large slow cooker today to make a vegetable curry. to be honest i dont know how its going to turn out :S.

I cut 3/4 potatoes and diced them, 2 large carrots, a few peas and sweetcorn, half an onion, 2 tinned of plum tomatoes, vegetable stock and half a jar of korma paste.
Smells a bit mild but thats ok, might have to add a bit a greek yoghurt later as i cant have any dairy (i make the yoghurt). just wondering if it might need thickening up,

fingers crossed! am making a beef casserole tomorrow, im ok with that made it lots of times before

BB

lovetopaint

Turkey legs.

rachbc

nigellas beef with thyme and anchovies minus the red wine but plus a few 'srooms - to be turned int pie later

dearme

Sunnyday wrote: »

Hi Jo,



I cook my beetroot from the garden in mine as all the mess is contained in one place and it is so easy to clean without ending up with a purple kitchen


SD

What a fab idea, one to remember!

crystaltips_68

I am hoping someone on here can help me! I purchased a slow cooker a while ago, and have used it about a dozen times. The meals are always delicious, but leave the whole family with a gurgly, almost upset tummy! It really isnt pleasant. I have tried cooking on just the high temp, using the auto temp, etc and i always cook for at least 4 hours, usually its all day. It's a 6.5L Frigidaire slow cooker, bought from Argos about 6 months ago. I do the usual meals; joints, chillies, curries, pot roast, and last night was chicken chasseur.

Where am i going wrong??

Thanks!

csarina

Mine will have soup mix, carrots, onions and lamb stock in over night, scotch broth for lunch tomorrow whilst our landlord is knocking hell out of the fire place in the sitting room!!!

lcbjcomc

katylou6180 wrote: »

I wondered if anyone was able to help me! I am now working a silly shift at work which means I am never home at dinnertimes with my family, I have recently purchased a slow cooker "upgrade" as the one I had was years old and if you left it too long everything dried on the bottom! I seem to be suffering somewhat with a bit of a liquid problem with this one! I decided in my wisdom to try and make "bbq pulled pork" basically upended pork shoulder into cooker (and it was proper pork from the farm that my sister in law works on...no added water or anything like that) and put bbq marinade on it (bottled stuff, and all it did was coated the meat) and by the time o/h went to get it out the slow cooker was half full of bbqy manky liquid...the meat was lovely, but what I had envisaged was pork in a nice thick sauce!!! My question is what am I doing wrong? I have purchased some sauces from approved food and was thinking of putting in some sausages with some casserole sauce...which in the bottle is nice and thick- but am just wondering what on earth is going to happen to that if I leave it all day!!! Any tips would be appreciated

It's one of my favorite things to make. I cook the piece of pork in a glass of water or apple juice so it doesn't dry out for about 6-8 hours on low. When I get home I drain off the liquid (keep or discard) pull the pork apart and put it back in with enough bbq sauce for about 20 minutes to heat the sauce through. I just use normal bbq sauce in a bottle. Serve it in breadrolls with some home made potato wedges and sweetcorn. Yum.

lovetopaint

Crystaltips, no doubt you have racked your brains, but is there an ingredient that you use in your slow cooker that you may not use in other cooking methods? It may be a made up ingredient eg. I kept getting a tummy ache once which turned out to be an onion gravy powder. If you have used the high setting, meat should be fine, unless you are worried the cooker is not getting hot enough? If anything else springs to mind I will post, hope you get to the bottom of it.

fuzzgun19

Does anyone know if you can use frozen diced steak in a slow cooker?

I'm thinking of the packs you can get from Farm Foods.. can you use them from frozen?