In my slow cooker today.... part 2

Raksha

A piece of Brisket, a large jar of Homepride Shepherd pies sauce from Approved foods, half a bag of frozen baby carrots, some chopped up left over mushrooms and a little bit of left over Lloyd Grossman Tomato and Basil soup...

poppett

I'm using mine for the 1st time today and I'm doing Creole Chicken. It's already smelling scrumpious. My 13 yr old daughter had made our dessert for after...lemon cheesecake. yummy, can't wait for meal time.

[Deleted User]

3.5 litres of chunky veggie soup is cooking at the moment ,made from 60psworth of whoopsied veggies from the other day more than enough for me to last the week for lunch with bread or as a starter for my dinner in the evening .Smaller portion of meat needed then

JulieGeorgiana

Sublime wrote: »

... For batch cooking mince, for bolognaise sauce, cottage pie, chilli, etc, I always use the large one...

I made Bolognaise sauce in mine and the meat disintergrated and was gritty and sand like... so never used mince again!

Yet my mum swears by it!!

I wasn't using a particularly cheap cut!

Anyone any ideas why mine went so wrong??

Sublime_2

JulieGeorgiana wrote: »

I made Bolognaise sauce in mine and the meat disintergrated and was gritty and sand like... so never used mince again!

Yet my mum swears by it!!

I wasn't using a particularly cheap cut!

Anyone any ideas why mine went so wrong??

I don't know. Could it have been the heat setting?

I usually use steak mince, or similar, and cook on low. I bulk mine out (ie grated carrots, lentils, onions, tomatoes, etc), so there is a lot more sauce than mince.

Its probably worth experimenting, as its worth it in the end.

JulieGeorgiana

Sublime wrote: »

I don't know. Could it have been the heat setting?

I usually use steak mince, or similar, and cook on low. I bulk mine out (ie grated carrots, lentils, onions, tomatoes, etc), so there is a lot more sauce than mince.

Its probably worth experimenting, as its worth it in the end.

I normally use steak mine, or just good mince (ie. not to high a fat content) so I was surprised when it disintergrated!

Mum says she leaves it for hours...!

thunderchild

In the small one yesterday I did rice pudding and had some left for later (yum) and today in the big on a lovely beef stew!

JulieGeorgiana

thunderchild wrote: »

In the small one yesterday I did rice pudding and had some left for later (yum) and today in the big on a lovely beef stew!

How do you make Rice pudding in a slow cooker???

Do you have a recipe??

I love Rice Pudding!

Can you freeze it if you make a big batch?

Sublime_2

JulieGeorgiana wrote: »

I normally use steak mine, or just good mince (ie. not to high a fat content) so I was surprised when it disintergrated!

Mum says she leaves it for hours...!

I would definitely give it another go, as sometimes its a matter of trial and error with a slow cooker. Worth mucking about with ingredients, heat/cooking times, etc, for a good result. Some Slow Cookers seem to be hotter than others, so recipes need adjusting accordingly.

thunderchild

JulieGeorgiana wrote: »

How do you make Rice pudding in a slow cooker???

Do you have a recipe??

I love Rice Pudding!

Can you freeze it if you make a big batch?

Not sure about the freezing but for 3 I use:

2oz pudding rice
1/4 pint condensed milk (usually ASDA's own)
3/4 pint semi skimmed milk
2 table spoons of sugar.

Pop in the rice, add the sugar then the milks, give it a good stir and pop on low for about 4 hours. Would be worth a look after 3 and if it looks too liquid I pop it on high for the last hour. Serve with a dollop of homemade jam! YUMMY!!!

I do give it a stir once in a while, I usually only do this when I am home, just bung it on an leave. I have tried doing it all day but it didn't work. In the winter it will be cold enough in my kitchen to keep the milk cold so that I can use a timer switch, well that's the theory anyway! :rotfl:

I only use my small cooker for rice pud as only me and my son eat it OH won't touch it........his loss!