slow cooker quick questions thread

Lexxi

zippychick wrote: »

Lexxi - any update? Hope you get on ok with it

Just thought i would post a link to SC help to thicken - in case you need to thicken your soup. Let us know how you got on

Sorry, when I decided what I wanted to aim for I figured I'd better get on with it as I had to wash everything before carrying on as there isn't much space, everything is now in so we'll see how it goes.
Thanks for the last link, I was reading a thread about a roux being used to thicken it, hopefully it will be [STRIKE]edible [/STRIKE] [STRIKE]suitable[/STRIKE] perfect as is, OH doesn't like his soup too thick anyway

Lexxi

I'm just reading through these links and I have some noodles I can put with it if there is nothing cooked that has enough substance. I can see it being a supper type or a starter to the evening meal rather than a whole meal itself, there's so much stuff that needs eating lol

zippychick

What was yesterdays disaster?!

Ah shame - any time you are stuck like that, try googling for a recipe and you will be surprised what comes up! Im sure it will be fine and i shall be keeping my fingers crossed!

Or ask in here bu give yourself more time!

your thickener would be a buerre manie which yeah, I guess it is similar to a roux (but a roux would usually be done at the start, cooking the flour and butter then adding liquid etc - so a roux is cooked out

Sorry if I'm teaching you to suck eggs - trying to be helpful

Lexxi

I guess I meant a beurre manie, I'd only just learn the word roux!

Yesterdays disaster was a barginous chunk of beef that I figured would go in the sc with gravy and onions to be sliced up for sandwiches. It was 4 times the size of the slow cooker. Then the bit that went it the sc I didn't think to check so it's ended up seriously over done. I couldn't get it out of the sc as it just kept flaking up. I just figured as it was so big it would take ages, maybe not 8 hours on high for the other chunks

You are being extremely helpful, I'm finding not having a cooker very difficult and quite scary, of the appliances we have I've probably used the microwave the most and I've not actally had one for about 4 years :rotfl:

zippychick

Aw bless you! For joints of meat, you should cook them on low in a SC. As far as i understand, slow cooking breaks down the sinew (or fatty bits) and tenderises it. Of course, that's me quoting from Jamie Oliver i think he he! I would do it next time for 8 hours on low. The only time I have ever burnt something in the SC (or ruined something ) was on high. I made a sausage casserole, put it on high, got totally plastered, forgot about it, and went back to black remains!:mad::o:rotfl:

Don't worry - we all learn. You will be absolutely fine! Maybe start thinking about your next cooking adven ture now - so you can get plenty of input from here and have a good proper plan ?

And don't worry, I am still learning too I had to actually look up buerre manie to check I was right in what I was saying. I only learnt the term from watching late night cookery shows :j:D

Lexxi

I don't think I intended to leave it for that long but I did indulge in a glass or two last night too, as I was prodding it we were trying to work out how long it had been in for :rotfl:
I'm going to do a list of what we have to try and sort out a meal plan, I have no cling film/tubs/food bags so going to grab some tomorrow then I wont waste any of the attemps. I'm not actually a bad cook but the things I would usally do as a staple I can't do in the sc

Trinny

Hello All

I have a quick question - i am new to slow cookers - just done my first gammon and it was melt in the mouth.

OH is yet to be convinced about the Money saving attributes of the cooker. The gammon took 7 hours to cook on medium ( i have the black morphy richards 3.5l)

I remember reading that slow cookers used to be as powerful as a lightbulb, but also that the newer ones are more energy thirsty.

Does anyone have an idea re how much power is used for the slow cooker? are they still like lightbulbs, or are the newer ones less economical to run?

Thanks

Trin

zippychick

Hi Trinny

I know the newer ones are a higher voltage, but from what I believe they are still more economical.

Here's a thought - have you considered emailing MR asking how many units it uses up per hour on each setting? Or you could use a cost plug?

There has been some discussion , albeit some time ago - here

Sorry I can't help more.

ragz_2

Many thanks all. Will persevere with it a little longer but may well look for a replacement for next winter when I'll be needing it more.

hot.chick

I loved my old tower one, my new one cooks way too fast!!

Also on the stock front have u made it successfully before using others methods? Stock cooked in the slow cooker could b well described as smelly water, defo nothing like if get with a couple of cubes!