slow cooker quick questions thread

elliesmemory1

Im a veggie.I live alone and would like to try and save money on food if I can. Would it be worth me getting a slow cooker? I am out at work a lot, ive got a freezer so could cook extra and freeze. Are there many veggie reciepies for a slow cooker?
i like homemade soups etc.

Pink.

Hi Hardupandfedup,

This thread may help you to decide whether or not a slow cooker is for you:

Vegetarians and Slow Cookers

Pink

cooking-mama

I know slow cookers repeatedly say meat cooks quicker than vegetables...,but has anyone actualy found this to be true?
ive used a couple of different SC.'s over the years,and ive found by the time the meat is cooked,the carrots/parsnips,etc etc are at best very soft---at worst-mush...ive started chopping them larger if cooking mince type foods,and adding them later for cubed steak types...any other tips on how to keep veg with at least a bit of substance to them?

Pink.

Hi cooking mama,

It will depend on the size and type of the veg. I tend to cut carrots (and other root veg) into quite large chunks in rustic stew type meals and they do take as long to cook as the meat. Non root veg, I add nearer to the end of the cooking time as they can easily become overcooked.

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airyfairy_3

My oven has packed in and I have a 4lb pork (leg) joint to cook for Sunday lunch.:eek: I've put it in my slow cooker which I've never used for roasting a joint before. Will six hours be enough time to cook it for? Which setting would be best slow, high or auto?

Hope someone can help. Thanks.:)

elf06

airyfairy wrote: »

My oven has packed in and I have a 4lb pork (leg) joint to cook for Sunday lunch.:eek: I've put it in my slow cooker which I've never used for roasting a joint before. Will six hours be enough time to cook it for? Which setting would be best slow, high or auto?

Hope someone can help. Thanks.:)

Oh no what a nightmare :mad:

I have never done a pork joint in mine but personally I would stick it in on high and just give it a check at some point to see how its getting on then maybe turn it down to low if its doing ok.

Hopefully someone with more pork experience will be along shortly

zippychick

airyfairy wrote: »

My oven has packed in and I have a 4lb pork (leg) joint to cook for Sunday lunch.:eek: I've put it in my slow cooker which I've never used for roasting a joint before. Will six hours be enough time to cook it for? Which setting would be best slow, high or auto?

Hope someone can help. Thanks.:)

Hi Airyfairy - how did you get on?! Did you throw it in and cross your fingers?

This thread will help for future reference

Fliparoo

sparrer wrote: »

Let us know how it went, I'm sure he was over the moon with his chicken casserole

It went down even better than I could have hoped.:j
He had second helpings and then cleared the pot... Gone was my chance of a portion for lunch the next day!
Apparently he went into work and couldn't hide how shocked he was at a) I'd cooked for him and
b) It was yummy

Definitely made me want to try more, I've even started browsing recipe books before bedtime now :rotfl:

sparrer

Fliparoo wrote: »

It went down even better than I could have hoped.:j
He had second helpings and then cleared the pot... Gone was my chance of a portion for lunch the next day!
Apparently he went into work and couldn't hide how shocked he was at a) I'd cooked for him and
b) It was yummy

Definitely made me want to try more, I've even started browsing recipe books before bedtime now :rotfl:

ohh, that's lovely! Congratulations on your success :T, sounds like there'll be lots of yummy meals in your house from now on....when you do manage to save some left overs (though it sounds as though there will never be ) we want an invite to dinner!

Ami82

Hello everyone, can you help me answer some questions please? I have a gammon joint in the sc and want to finish it off in the oven later with a honey and mustard glaze. But, as this is my first time cooking a gammon joint do i take off the strings that is holding the gammon before i glaze the joint? Won't the meat fall apart if i do? Also, how long should i rest it for after i've taken it out of the sc and after when i take it out of the oven? Thank you