slow cooker quick questions thread

greenbee

hot.chick wrote: »

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!

I disagree with the comment about stock (and I think others here will too). My SC makes delicious stock overnight. I leave it on high for a couple of hours, then switch it to low, and by the time I get up I have a rich delicious stock.

However, I never attempted it in my old tower, so it may well not be the same...

hot.chick

But home made stock does have a very different end result from hot water and stock cubes.

So if you weren't familiar with the end result you might not be impressed.

I also find one carsass isn't really enough to give a strong stock with good flavour.

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the SC thread where it may help others

Penny. x

zippychick

hot.chick wrote: »

But home made stock does have a very different end result from hot water and stock cubes.

So if you weren't familiar with the end result you might not be impressed.

I also find one carsass isn't really enough to give a strong stock with good flavour.

Do you think that might be because most stock cubes are full of salt and artifical flavourings? One carcass for me can produce excellent stock - i just use less water

Home made stock is delicious. My first attempt wasn't great but since then i seem to have mastered it. I think roasting the bones makes quite a difference too.

muckypup

This has probably already been covered so i apologise but ive not had time to look through properly yet...can you make dumplins in the sc?? i have a stew cooking away nicely in mine at the min (first time ive used it in about 2 years) and you cant have a stew without dumplins lol...thanks

zippychick

Hi Muckypup

There is a thread here - dumplings in the SC

If it helps you in future, there is a really good thread with search tips here

thanks - enjoy your dumplings
Zip

kirsty822001

Hi, am i right in thinking 2.30pm today is way to late to put in my gammon joint for tea tonight at 6?
I have never done gammon in there but assume it needs a long time on low?

thanks in advance for any help :-)

zippychick

Hi Kirsty

Personally I would prefer to do it lower for alonger period. There is a thread here which should also give you some idea of how long others cook it for

Zip

kirsty822001

ah thanks Zip thought so,,,oven it is then!!
I will do some leek and potato soup in s c instead,,as have some leeks calling me to use them up ,,thanks again :-)

zippychick

No problems - btw some in the thread say they did it 4 hours on high which worked ok - im too scared of it going wrong (being too tough/not as tender etc) myself so i'm cautious about it being a waste for me x