In my slow cooker today.... part 2

parsonswife8

tazladytaz wrote: »

I am reading conflicting information, do you have to cover all ingredients with fluid or is the lid enough to keep the moisture in?

My silverside was marinated in a bit of oil and soy sauce in a plastic container in the fridge overnight. I then sealed the meat on all sides, in a frying pan.
I then transferred the meat into a hot slow cooker, which had some hot beef stock, sliced onion and sliced carrots in it, bayleaf and some mixed herbs.
Turned the joint about 4 times, cooked on hot for 1 hour and then on low for another 3 hours.
When I sliced the joint, the meat was so soft, it just fell apart.
We had roast potatoes, yorkshire puddings and some gravy and the carrots from the slow cooker.
It was very tasty.

jackieglasgow

I need a bit of help please. I would like to roast a chicken in my SC. I have done this once before but of course I don't have the booklet any more and can't remember what exactly I did. I will be using it for sandwich meat, a curry and a pie of some sort I think. I am veggie, although a competent cook, but really not sure how to go about this, instead of using the oven. Thanks X

jaxx46

Hi,
Having read through this thread I have decided to buy a slowcooker but am not sure what size I'd need for a family of four adults. Any suggestions?

adelight

Getting a 3.5l slow cooker from Argos tomorrow I'm ridiculously excited, but will probably err on the side of caution to begin with, cooking while i'm in the house to keep on eye it, even if just for the last hour or two to check it doesn't go horribly wrong.

cooking-mama

fuzzgun19 wrote: »

I'm looking for a slow cooker bread & butter pudding recipe too... i've never made this before.


Does anyone know a recipe?

Is this recipe any good for you?
http://www.a-crock-cook.com/crock-pot-bread-and-butter-pudding.html

cooking-mama

jackieglasgow wrote: »

I need a bit of help please. I would like to roast a chicken in my SC. I have done this once before but of course I don't have the booklet any more and can't remember what exactly I did. I will be using it for sandwich meat, a curry and a pie of some sort I think. I am veggie, although a competent cook, but really not sure how to go about this, instead of using the oven. Thanks X

There seems to be a variety of ways to do this jackie....ive only done it a couple of times,and i just plonked the chicken in the S.C,with a tiny amount of water and a chicken oxo cube,then left it on high,all day....it produced loads and loads of stock(too much realy),so next time im gonna try it dry....this link has different ideas.
https://forums.moneysavingexpert.com/discussion/346066

bluetimone97

jackieglasgow wrote: »

I need a bit of help please. I would like to roast a chicken in my SC. I have done this once before but of course I don't have the booklet any more and can't remember what exactly I did. I will be using it for sandwich meat, a curry and a pie of some sort I think. I am veggie, although a competent cook, but really not sure how to go about this, instead of using the oven. Thanks X

I just put the chicken in with about an inch of water and it all falls off the bone later, whether I use high or low setting depends on whether i remember to put it in before going out in the morning or at lunchtime when I get back.

Sunnyday

Slinky - Thanks very much for posting your recipe :j

Jackie - When i do a chicken i put in a tiny amount of water as the chicken will make loads of liquid, i use just enough to cover the bottom to a couple of millimetres deep. I shove a couple of cloves of garlic or some sage in with mine and it gives it a beautiful flavour.

Tazlady - You hardly need any liquid at all as it dosen`t evaporate, you could add a cupful of extra and dilute the sauce with it if you are worried and then thicken it up later.

Jaxx46 - A 3.5 litre one will probably do unless you eat huge portions. You could always buy a larger one and half fill it and just use the full capacity when batch cooking to freeze or putting in a large joint or chicken. I found that oval ones are the best as everything fits in them, i used to struggle a bit with my old round one.

Nothing in either of my slowcookers today as i forgot to defrost the meat so will make something from the store cupboard later.

SD

toni_

hey guys, just been reading a few pages of this thread, thanks for eveyone whos posted! Ive decided to go for it and buy my first slow cooker but i started looking online and theres so many! if anyone could recommend a smallish slow cooker (theres only 2 of us most of the time) i would really really appreciate, i started looking throught threads on this forum but ive just finished work and i really dont have the energy to read all your lovely posts. Thanks again for any help

Sunnyday

Hi Toni,

as above i would buy one a bit bigger than you need so that you can batch cook and freeze and get in larger joints of meat or a chicken etc.

You can always use a large one half full but a smaller one has its limitations. I would prob go for 3;5 litre but there are only two of us and i now have both the 3.5 lire and the 6.5 litre

HTH

SD