slow cooker quick questions thread

Eenymeeny

zippychick wrote: »

Hopefully WSSLA comes back to this. I've never cooked this specific recipe myself - but I can try to help a bit:o

Regards big or small carton of Apple juice - not sure. You don't need to cover the meat with liquid but if you do it's ok so either would work in my mind...

Regards the onion carrot and celery - WSSLA was suggesting they were put in for flavour. You can bin these, or you could blend them up at the end and add to the gravy

Regards the remaining juice, i would imagine you could make some sort of gravy from it

I have only cookd gammon once, and I didn't soak it... I think soaking it takes out some of the saltiness ? The gammon in the SC thread below will help for sure and give you different ideas

A couple of threads for you

Gammon stock

cooking a gammon joint in the slow cooker

Leftover gammon

hope that helps a tiny bit
Zip

Wssla - do correct me please if I am wrong :j:D

Do you know? I love how I am thinking the questions as I read and some kind person puts the answer on before I have time to ask! Thanks so much, I was looking for advice on gammon and apple juice...sorted!:T
I'd just like to add that I always put a couple of tablespoons of porridge oats in mince and I've never been abe to find it at the end of cooking! It just seems to thicken it up. I also add a splash of Maggi to loads of things (liquid seasoning suitable for vegetarians) Haven't seen it mentioned on here...

La_escocesa

Hi :wave:

I've got gammon and onion in my slow cooker with coke. I know when peeps use water they can then make stock but is there anything I can do with the coke mixture when the gammon is done or should I discard it?

TIA!

La xx

passthewine

This is the thread that brought me here, I googled slow cooker recipes and it was on the first page.
I have been given a slow cooker that is the size of a family car and really want to get into using it instead of ready made sauces and ping meals:o

Going to look back and get some ideas;)

vik6525

Hi!

I know this is probably in the wrong place, but I just have a quick question!

When I cook meat in the slow cooker, I usually cover it completely with liquid (and then use the liquid to make gravy!) but I dont 'need' gravy this time....

So do I still have to completely cover the meat? Or will it cook just as well with just a couple of inches of liquid in the bottom?

Thanks in advance!

xx

elf06

In my opinion it would very much depend what the dish is! I cook a whole chicken without any liquid at all but wouldnt want to do this with, say, sausages.
What dish did you have in mind and maybe someone may be able to help more?

vik6525

elf06 wrote: »

In my opinion it would very much depend what the dish is! I cook a whole chicken without any liquid at all but wouldnt want to do this with, say, sausages.
What dish did you have in mind and maybe someone may be able to help more?

Im looking to cook a half leg of lamb!

I dont need gravy or anything, as its to go with some cous cous...

elf06

Personally i would just bung it in with no liquid then BUT please dont quote me on this as i have never done it :rotfl:
I hope someone else will be a long soon who may have tried it and give better advice

V.Lucky

I have cooked brisket without any water, never tried lamb thoough.

elf06

V.Lucky wrote: »

I have cooked brisket without any water, never tried lamb thoough.

Me aswell - and ham/gammon without water........

lilac_lady

I've cooked chicken, ham and pork in the slow cooker without any liquid and all have been fine.