slow cooker quick questions thread

nikongirl

I have searched, but wasn't able to find an answer to this question...

It would be great to come home to a hot meal and have something to reheat for lunch the next day, but I'm out of the house for 14 hours a day 5 days a week. Is that too long to leave a slow cooker unattended?

Karena_3

becky2812 wrote: »

Hi, just a quick question. my old slow cooked died! so i went and got a big 6.5L one. and everything i put in it seems really dry... i did a beef joint and that was dry and chewy, and the chicken casserole (diced chicken breast) was lovely but the chicken was dry again?? is there some thing wrong with me, or the slow cooker??!!

Hi.I have a new slow cooker as I needed a larger one.I found that the new one is much hotter than the old one used to be.If I put things on high I can see them simmering away.I now cook things for much less time than with the previous slow cooker.It might be worth reducing the cooking time to see if that helps.
Karen.

Rikki

Has anyone cooked with stout in the slow cooker? I want to cook beef and ale for my pie. :drool:

I normally cook this in the oven for a couple of hours. I cook most things in the slow cooker, just never this.

Would you leave it overnight in the slow cooker on low?

gizmo111

Rikki wrote: »

Has anyone cooked with stout in the slow cooker? I want to cook beef and ale for my pie. :drool:

I normally cook this in the oven for a couple of hours. I cook most things in the slow cooker, just never this.

Would you leave it overnight in the slow cooker on low?

I've used it and left on med for about 6 hours - made the best ever filling for pies.

Rikki

gizmo111 wrote: »

I've used it and left on med for about 6 hours - made the best ever filling for pies.

Thank you for the quick answer. :j

Guess what I'm doing in a while.

samc79

Hello everyone

I've been an MSE lurker for the past few years, but this if my first post
I did have a look through this thread and kind of found an answer to my question, but I need a bit more info!

I am responsible for cooking in our house (just me and gf), and occasionally I'll bung things in the SC in the morning for ease.. but the only thing is I find the stews/casseroles etc are often very "thin" and runny.

I tried adding a bit of cornflour mixed with water once, but it didn't thicken it up much. I also never add too much liquid/stock (never as much as the recipe says for example) as I know moisture is retained.. does anyone have any other hints of how to "thicken" up the result?! Maybe I wasn't adding enough cornflour? Any suggestions?

Thanks
Sam

Rikki

samc79 wrote: »

Hello everyone

I've been an MSE lurker for the past few years, but this if my first post
I did have a look through this thread and kind of found an answer to my question, but I need a bit more info!

I am responsible for cooking in our house (just me and gf), and occasionally I'll bung things in the SC in the morning for ease.. but the only thing is I find the stews/casseroles etc are often very "thin" and runny.

I tried adding a bit of cornflour mixed with water once, but it didn't thicken it up much. I also never add too much liquid/stock (never as much as the recipe says for example) as I know moisture is retained.. does anyone have any other hints of how to "thicken" up the result?! Maybe I wasn't adding enough cornflour? Any suggestions?

Thanks
Sam

You probably didn't use enough cornflour.

I use at least one table spoon of flour (I just use plain flour not cornflour)
I mix it into a paste with cold water add and extra salt and pepper if needed in the stew.
I then add some of the hot stew liquid to the flour mix. This is to stop it going lumpy when I adding it to the stew.

It's just trial and error sometimes.

If you want a entertaining read about slow cooker stew I recommend you read this, the first intrepid step of our own cooking hero. SC stew help for bloke please

zippychick

Rikki , gooda advice there

Also, turning it up to high and removing the lid for 20 odd mins. Good thread here - thickening in SC. Slow cooker need help to thicken

good luck! x

Sublime_2

samc79 wrote: »

.. but the only thing is I find the stews/casseroles etc are often very "thin" and runny.

I tried adding a bit of cornflour mixed with water once, but it didn't thicken it up much. I also never add too much liquid/stock (never as much as the recipe says for example) as I know moisture is retained.. does anyone have any other hints of how to "thicken" up the result?! Maybe I wasn't adding enough cornflour? Any suggestions?

Thanks
Sam

Hello Sam, I use about 2-3 heaped tablespoons cornflour (or ordinary), and stir it around the vegetables at the start, before adding any liquids. It thickens it up nicely.

samc79

zippychick wrote: »

Rikki , gooda advice there

Also, turning it up to high and removing the lid for 20 odd mins. Good thread here - thickening in SC.

good luck! x

Our SC is ancient.. inherited it from gran! It has two settings ON or OFF :rolleyes: So, I can't switch it up to high, but thanks for the tip.

Rikki - thanks also for the advice, I'll try adding more flour next time.

Pork ribs are going in there tomorrow, which won't have much liquid in, except maybe a glass of wine so it's not completely dry? I saw a thread on this somewhere, so I'll give them a go.. the plan is to then dollop some sticky bourbon glaze (saw this in a book yesterday) and 15 mins in the oven to finish (this will be my first try at ribs in SC).

Sam