slow cooker quick questions thread

Gingham_Ribbon

I have noticed lots of people just want to ask a really simple one answer question about slow cooking. I thought it would be an idea therefore to have a thread to put those questions in, so we can keep them all together in future.

So here it is. What are your slow cooker quick questions?

I will have lots of questions.

Pink.

I could do with some help with this.....

I have a some beef, leeks, seasoning, cream and white wine in my slow cooker. I'd like to top it with sliced potatoes (hotpot style).

Is it better to take the beef out of the slow cooker, transfer to another dish, top with the potatoes and finish in the oven? Or can it be done successfully in the slow cooker?

Thanks,

Pink

PONDSAVER_2

I have one too

I have only ever used my sc to do braising steak but would like to do a joint - do I add water to this?

Pink.

PONDSAVER wrote:

I have one too

I have only ever used my sc to do braising steak but would like to do a joint - do I add water to this?

Hi Pondsaver,

Any time I do a pot roast, I add a little bit of water or stock in the bottom with some onions and/or vegetables.

Pink

Peem

oohh

thanks Gingham

I posted this on another thread - but it would be better here.

Hi & help

got my Swan 3.5l SC yesterday and tried to make porridge overnight. It ended up disgusting - top thick and hard, underneath runny and thin, mixed together to become a lumpy mess. And I had to soak the pot to get all the stuck porridge off the bottom.

I did what the recipe said - 250ml porridge, 750ml water (which is the same proportion as my packet of oats said, and the proportion I successfully use on the hob) and some salt. Put in and cooked on low for 8 hours.

What did I do wrong? What should I have done?

This is making me nervous of using it for cooking food which actually costs money.

thanks in anticipation

annie-c

Pink-winged wrote:

I could do with some help with this.....

I have a some beef, leeks, seasoning, cream and white wine in my slow cooker. I'd like to top it with sliced potatoes (hotpot style).

Is it better to take the beef out of the slow cooker, transfer to another dish, top with the potatoes and finish in the oven? Or can it be done successfully in the slow cooker?

Thanks,

Pink

I have done this in the slow cooker and found that the potatoes cook fine, but don't have the same crispy texture as when done in the oven. My slow cooker pot is suitable for use in the oven - is yours? This would save messing round transferring the stuff between dishes.

bizzylizzy

Peem wrote:

oohh

thanks Gingham

I posted this on another thread - but it would be better here.

Hi & help

got my Swan 3.5l SC yesterday and tried to make porridge overnight. It ended up disgusting - top thick and hard, underneath runny and thin, mixed together to become a lumpy mess. And I had to soak the pot to get all the stuck porridge off the bottom.

I did what the recipe said - 250ml porridge, 750ml water (which is the same proportion as my packet of oats said, and the proportion I successfully use on the hob) and some salt. Put in and cooked on low for 8 hours.

What did I do wrong? What should I have done?

This is making me nervous of using it for cooking food which actually costs money.

thanks in anticipation

I had the same problem when I tried porridge overnight. I have successfully cooked casseroles in the SC though so don't let the porridge disaster put you off! Rice pudding is v. easy and delicious too.

pinkparrott

Hi I am just about to buy a slow cooker, just wondered if i am making chicken casseroles / tagines/ curries etc is it better to use breasts or other cuts like thighs?
As my neighbour said the thights on the bone have a better flavour and are cheaper.
any opinions

tiff

I always used to use chicken breasts but started using chicken thighs recently. Cant really tell much difference except the meat falls off the bone in the slow cooker so you just have to fish the bones out.

squeaky

When I was working all the hours of the day that god invented, and a few more he'd never heard of, I was one of very few people in the world who had an account at a local Indian restaurant. They were firm believers that meat cooked on the bone is better. It does seem more flavoursome and succulent to me.

Honest

skintchick

Carcass and water with herbs etc (inc the juices I collected fromt eh roasting pan) went into SC about 10pm on low. will overnight be enough to make stock or does it need longer??

I can;t put it on in the day tomorrow cos I am out of the house for 12 hours and that's a bit long to leave it unattended I feel. Will stick it in fridge until I get home.