In my slow cooker today.... part 2

Berni888

Spiggle wrote: »

Hello All,

Is it really as cheap to run as it appears?

I ask because these are all questions the OH will ask (he does the cooking for us).

Thanks in advance for any advice,
Spigs

My slow cooker is an ancient 3.5 litre one setting Morphy Richards and I recently monitored the usage and having that on for over 10 hours including one fridge and one freezer it used 2 kw for the duration.

I love doing whole chickens, the meat is so tender it stretches further as pickings go into pies and sandwiches and the stock produced (lovely jellified) goes into stews & soups etc.

Berni888

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...!

Did you cook it prior to using? Perhaps it was a combination of that and being on high without too much sauce for too long? I only lightly fry off mince prior to adding just to drain off a little of the fat but some people just bung it all in without pre-cooking, especially if cooking in a sauce that would colour the meat anyhow.

I too bulk my mince dishes out with pulses, red lentils and a handful of oats, and grated carrots. Never had an issue like yours. Keep on trying.

Ami82

In mine today i have a rack of pork ribs in BBQ sauce cooking away! So lovely and tender, the meat falls off the bone and the sauce is great for dipping our potato wedges in! Serving it with corn on the cob too! DH loves this!

JulieGeorgiana

Berni888 wrote: »

Did you cook it prior to using? Perhaps it was a combination of that and being on high without too much sauce for too long? I only lightly fry off mince prior to adding just to drain off a little of the fat but some people just bung it all in without pre-cooking, especially if cooking in a sauce that would colour the meat anyhow.

I too bulk my mince dishes out with pulses, red lentils and a handful of oats, and grated carrots. Never had an issue like yours. Keep on trying.

Of course... I don't think I browned the meat!

That would make sense!!!

My pressure cooker has a browning option... wish my slow cooker did too!!!

dizzybuff

Oxtail stew and dumplings mmmmmmmmmmmmmm on with a can of ale chucked in for richness.

JulieGeorgiana

HELP!!!

I made rice pudding and it didn't thicken... took the lid off and it's starting to get there!

I noticed more my recipes don't thicken in the slow cooker... and I refuse to add flour!!

How many people have this problem...

What's the rule on cooking with the lid off???

Does anyone do that???

Sublime_2

JulieGeorgiana wrote: »

Of course... I don't think I browned the meat!

That would make sense!!!

My pressure cooker has a browning option... wish my slow cooker did too!!!

I've never pre-cooked mince. I always put it in raw if thats any help.

Sunnyday

Lentil & bacon soup in mine today, this is my all time favourite soup :j
I`m using up some small chunks of bacon that i found in the freezer - wasn`t sure what they were until i defrosted them hence the soup

Next week i shall be trying slinkys cream of onion *drools*

SD

Sublime_2

Beef Stew.

Beef, 1/2 pint spitfire, swede, carrots, onion, garlic, 1/2 tin chopped tomatoes, teaspoon tescos garam masala, paprika, rosemary, couple tablespoons flour, seasalt, pinch chilli flakes.

diddly74

Whole chicken in mine today! With loads of veg and stock cubes. Some of the water will be used for gravy, blitzed with some veg (hidden veg the kids will never know ha ha ha [evil laugh])

Then the rest will be made into soup, and sent with hubby to work.