slow cooker quick questions thread

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Pablosmummy wrote: »

Hello, sorry if this has been asked before but can you cook quorn in a slow cooker? either the chicken peices or the mince?

Hi Pablosmummy,

I've never it but this thread may help:

Can you cook quorn in a slow cooker?

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homealone_2

i put my pork casserole in on medium at 12.30 when will it be ready?

zippychick

Hi Homealone

Does it taste ready? It's hard to say with the varying settings from machine to machine. If i was putting a dish like that on for 6-8 hours i would probably put it on low. Just check it now and if it tastes ready, it's ready

Zip

pollywollydoodle_2

Phoolgrrrl wrote: »

I had 2 chicken legs in the slow cooker yesterday with a bit of water and herbs for 10 hours on low. When I peeled the skin back the chicken had a pinky hue. Is this normal? It shredded easily, fell off the bone, and there was no blood.

Given the amount of time this was cooked then yes it would be fine. I have had this before cooking whole chicken which, like yours, have dropped off the bone so you know it is certainly cooked. As long as there is no pinky blood or liquid oozing out then it is cooked. I believe a pinky hue around the bone of cooked leg meat is due to excess iron around the bone.:question: One of the best ways to stop the doubts is a meat thermometer that you can just jab in the meat

Fruball

Once again it would appear I have ruined dinner (I haven't ruined dinner for a good 15 or more years, and now i've done it twice in a week :eek:)

I made my leek and pot soup in the SC - when I do it in a saucepan I usually add milk and cornflour at the end but, much as I love my SC, i am not very patient so I put the milk in with everything else and its been cooking all day, and now the milk is curdled :mad:

I have blitzed it with my handblender and it looks ok - but my prob is i have imaginary taste buds once I know something has gone wrong and it doesn't quite taste right to me.... but that could be my imaginary taste buds playing me up

If the milk is curdled, is the soup still ok to use - I was going to give some to an elderley neighbour but am nervous of the soup now.

Really don't want to bin yet another dinner - do you think this is ok to eat?

Thanks :o:o

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Hi Frugal,

It will be absolutely fine to eat, assuming that the milk wasn't off when it was added. I have read other posts saying that milk and cream added to slow cooker dishes can curdle so now I add it towards the end of cooking.

Once you've had some more replies I'll add your post to the slow cooker quick questions thread as your question may help others.

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wssla00

It should be fine if it wasn't off before it went in just whizz it all up and you wont even see it!

jackieglasgow

It hasn't curdled because it's sour, its split because its been overcooked. Completely safe.

Fruball

Thanks all

Much appreciated

Mimi_Arc_en_ciel

Does anyone have any websites / books etc for REALLY good clow cooker recipes. Im bored of doing stew/chillie and curry's

I know theres LOADS more to do in a slow cooker . . .

I'm rubbish at cooking (I can bake, cant cook. OH can cook, cant bake!)

I've cooked last week - i say "cooked" what i mean is i've took things out the freezer and warmed them in oven! - and OH has enjoyed the rest. Today i have done a beef casserole in Slow Cooker and i'd quite like to try other things and give my OH a break :j

So many on google but not sure which are really good