slow cooker quick questions thread

BallandChain

Hi Zippy, I put the curry on high for the first hour just to get it up to temperature and then it was on low all day. Maybe I didn't need to put it on high for the hour? It was just that I read that if cooking chicken put it on high for one hour to reach temperature then turn down.

Yes I am going to be brave and make a curry from scratch. Hopefully if it's not as thick as the sauce it won't stick. I'll have another read of Pink's post to refresh my memory!

zippychick

Hmmmm may have been something to do with it. Personally , if i am browning the meat, and putting the liquid or sauce in hot, i just keep it on low. I would be interetsed to know what others do....... Most times i have used high on the SC has resulted in burnt results:o

Curries - here is Emilykas method and Pinks - both quite succinct and simple to follow.

Eenymeeny

I've always been grateful to my slow cooker for the fact that I could be greeted with a hot meal when I got in from work. I'm at home now (redundancy) and find that some things, minced beef, cut up chicken etc don't need a full day. I'm wondering if anyone else has experimented with this? I'm finding that a lot of things only need to be in for a couple of hours (which is even more economical... more time at home:) but less money:()
I'd appreciate any thoughts...

Pink.

Hi Eenymeeny,

I have found that the more modern slow cookers do cook food relatively quickly compared to the original ones and things like a mince based dish don't really need to be cooked all day.

If you're out all day and aren't at home to either switch the slow cooker on later or turn it off earlier, then the best thing to do is to use cheaper (usually tougher) cuts of meat that really do require long slow cooking or perhaps you could invest in a timer that can switch it on at the best time to start cooking the dishes that take require less cooking time.

This thread will give you an indication of what cuts of meat are best suited to long, slow cooking.

cheaper cuts of meat

Pink

Eenymeeny

Thanks for that Pink, I'll work my way through it, lots of good tips in there. :T

emilyka

BallandChain wrote: »

Hi Emily. I'm feeling quietly optimistic as it didn't turn out too bad. I think you learn by trial and error. The sauce seemed to stick to the side of the pot (lol, I've just left it in to soak in warm water and washing up liquid.) I put one teaspoon of curry powder in but OH said it wasn't hot enough and I had mine later so added another teaspoon and it still wasn't hot enough, even for me.

I could smell burning at one point and the sauce had stuck to the pot so next time I think I will add water and maybe grease the side of the pot to be doubly sure it won't happen again. I read on here if there is too much water left at end of cooking just to leave the lid off and the food cooked on high until the water steams off.

I had put the rest of the curry in plastic containers for the freezer and what was left put on warm in slow cooker. Unfortunately it was a bit dry by the time I came to eat it so must remember to add water! The chicken was moist as I was careful not to over brown it first. The meat just fell off the bones, and despite the fact I thought I'd fished all the bones out some did remain. OH nearly choked, oops! I didn't come across one bone. (Think OH must be suspicious!)

Overall I feel for a first time it wasn't bad and at least I didn't burn the house down. I'm going to get hot chilli powder for next time, it is just unfortunate the shops I did go to didn't sell it. When it comes to reheating the frozen curry I'll add the chilli powder to give it some oomph. lol, I've even written a note on the sticky labels with the curry in to check for bones just in case!

Congrats! Sorry I havent been on the thread for a few days. I wasnt sure how hot you meant when you said hot- my OH says he loves hot food however me being bought up on currys thought he meant he liked hot food (he can actually just about bear a madras !!)

With SC I do find trial and error is the best way- I learn best from my own mistakes. I would recommend adding a cheap tin of tomatoes instead of water- you then may get an extra meal out of it (a little curry on a jacket potato is also lovely if you dont have enough for a whole curry based meal) I also find food sometimes sticks to the side of the SC, I get worried about this if i'm out while the SC is on. I use a few sprays of frylight- it doesnt stick as much. I make the sauce a bit runnier then add a little cornflour towards the end when I'm around to monitor it.

:rotfl:about the chicken bone- he should only be suspicious if he's done something wrong

Em

emilyka

BallandChain wrote: »

Hi Zippy, I put the curry on high for the first hour just to get it up to temperature and then it was on low all day. Maybe I didn't need to put it on high for the hour? It was just that I read that if cooking chicken put it on high for one hour to reach temperature then turn down.

Yes I am going to be brave and make a curry from scratch. Hopefully if it's not as thick as the sauce it won't stick. I'll have another read of Pink's post to refresh my memory!

I wouldnt worry about the curry being on high for the first hour, I'm yet to undercook anything in the SC and if you've sealed the meat a little before it shouldnt make any difference to the tenderness (I dont think it would in most dishes even if you dont seal the meat)

Hope this helps

BallandChain

Hi Emily. Just noticed you posting. Yes I agree a cheap tin of tomatoes is the way to go. I haven't cooked anything else and do you know despite soaking the pot it still smells of curry! I hope it doesn't spoil the taste of any other food I cook in there.

I'm glad you mentioned jacket potatoes. I love them! Can those be done in slow cooker? I know people say the slow cooker runs at the cost of a light bulb, but I checked my electric and s.c. had used 4 units! That's nearly the same if I have the electric fan oven on. Maybe that first hour on high upped the electric consumption.

pollywollydoodle_2

BallandChain wrote: »

Overall I feel for a first time it wasn't bad and at least I didn't burn the house down. I'm going to get hot chilli powder for next time, it is just unfortunate the shops I did go to didn't sell it. When it comes to reheating the frozen curry I'll add the chilli powder to give it some oomph. lol, I've even written a note on the sticky labels with the curry in to check for bones just in case!

Chilli flakes are great for the extra oomph rather than powder. Either sprinkle them in or put them in a pepper mill and use like pepper. Mind you don't blow your head off though, little at a time :rotfl:You can get them in the supermarket

zippychick

pollywollydoodle wrote: »

Chilli flakes are great for the extra oomph rather than powder. Either sprinkle them in or put them in a pepper mill and use like pepper. Mind you don't blow your head off though, little at a time :rotfl:You can get them in the supermarket

Big up to chilli flakes from me too