slow cooker quick questions thread

jcr16

i always cook my chuck in the slow cooker. i have an oval 4.5 one and i can get a 2.4kg size chicken in there with ease. i always put a cup of water in there. i cook it for about 7 hours. always comes out so tender and moist and the bones just fall out. i find you get so more more meat off it this way.

Sunshine79_2

Lulubells wrote: »

I have a duck in the fridge -could I slow cook it ?? ohh how exciting :j
how long would I need to cook it for please - on which setting ??

TVM
Lulubells x

I do mine just the same as the chicken (7hrs or so on 'low'). I then whack it in the oven on about 200 deg for around 30 mins so the skin goes really crispy but the meat is really tender from the slow cooker. Great with pancakes & hoi sin

mrsJef

Morning fellow s/cookers!

I am still getting used to my s/c but would like to try the double up option today! Was thinking of trying to cook a piece of gammon in there with stock & possibly lentils to then turn into soup after gammon is cooked. Is this possible? if so any ideas how long, how much stock etc? Its all well & good me now having these good ideas but i never know how to actually pull them off!! LOL

Thanks
X

zippychick

Hi Sunshine and welcome to OS :hello:

Hi MrsJef:j

Ummmm I've never made stock from gammon in the SC. I would think you would be better to cook the gammon first, then make the soup after if that makes sense.

Cooking a gammon joint in the SC

Leftover gammon

Gammon stock

In case you don't know, you don't need to cover a joint with water in the SC for it to cook - half a cup would be adequate - however I know you want stock.... I would put more water in - quantity of stock , and put on low for 8 hours - you can't really go wrong with that to be honest. The joint will be very tender and fall to pieces probably - no fully formed slices

Some people cook in coke or apple juice. The coke "stock" can be used to make nigellas black bean soup

Does any of that help you?

Zipx

mrsJef

Hi Zip,

Thanks for the reply, Yes it was helpful, i've took a gamble & put it on with the gammon in with stock, lentils, carrots & some potatoes that were looking a bit sorry for themselves! Might add a bit off curry powder later on when its cooked a while and see what we end up with!! I'll let you know if its any good or not!

Thanks again
X

zippychick

Sounds good to me! My soup would be ham stock, carrots , lentils, couple of onions and some potatoes - it's always scrummy. I sprinkle on some chilli flakes just to give it a tiny bit of spice but not too much!

Fingers crossed - i don't think you can go wrong really

madlyn

hi.
i've just bought my first slow cooker, and am i need of a recipie to try.
possibly a beef casserole/stew type thing or a chilli.
an ideas?

brighthair

I don't tend to use recipes. I did make a nice casserole by
browning off braising steak (my slow cooker can be put on the hob)
taking it off the hob, adding any veg (I use onion, leeks, celery, carrot and mushroom)
I then throw in a couple of stock cubes and either water or wine
salt, pepper and lea and perrins if it needs it
and then I leave it until the meat is falling apart

My basis for most things is the veg above and some form of meat and a liquid
It's never gone wrong TBH

Penelope_Penguin

madlyn wrote: »

hi.
i've just bought my first slow cooker, and am i need of a recipie to try.
possibly a beef casserole/stew type thing or a chilli.
an ideas?

Anything here - Slow Cooker Recipe Collection

zippychick

Hi Madlyn

Couple of threads for you

Beef casserole Slow cooker

SC stew help for bloke please

Chilli con carne recipes and questions

I remember thinking it was so complicated when I first got mine , but there is a very simple principle which helped me out no end.

Most recipes can be adadpted to suit a slow cooker - just bear in mind you won't lose much liquid. My SC book says to half the liquid of a "normal" recipe as it doesn't evaporate. So make your chilli as normal (thinking ok, when this is cooked it will contain more or less the same amount of liquid). When you get to the "simmer and develop flavours stage", chuck it in the SC, put on low and resist stirring and taking the lid off regularly. Every time you do this you let heat out Stir every couple of hours if you are home and awake he he. That would be my starting advice anyway !

Good luck with it - and let us know how you get on! My first dish was sausage casserole - and there is a SC specific thread here

I'll merge this with the SC quick questions thread later on

Another thread for inspiration is what's in my SC today part 2 (and part is here) You can read how people literally just throw stuff in and hope for the best!

Report back!:j
Zip