slow cooker quick questions thread

Amanda65

One of our favourites is leftover roast lamb curry.

On a Monday after we've had roast lamb I put the leftover joint (including bone) in the slow cooker with a chopped onion, chopped peppers, tin of toms, tin of green lentils and a good dollop of rogan josh paste, turn cooker on low and leave it all day. By the time we eat it the lamb has literally fallen away from the bone and it is delicious :T.

I also use SC for Bolognese, chilli's etc and have never used browned meat. And SC rice pudding is to die for

TRYINGTOSWIM

so if you put mince in it for a bolognaise etc does it cook ok,I iminagined it would stick together in a hard lump

Quenastoise

Beef, lots of garlic, beef stock cubes, chili flakes, on high for 4 hours. Serve with brown rice and veggies

Amanda65

TRYINGTOSWIM wrote: »

so if you put mince in it for a bolognaise etc does it cook ok,I iminagined it would stick together in a hard lump

I always stir around a bit to mix everything together

bluebag

TRYINGTOSWIM wrote: »

I am so determined to use my slow cooker a lot more, I received the recipe book I ordered for inspiration today and I still feel uninspired:mad:

Most of ther ecipes say to brown meat ,onions etc in pan first,is this purely so it looks browned? or for any taste reasons?
basically I just want some simple recipes.. soups,casseroles,stews,curries etc but the book i got is mostly fancy recipes we wouldnt eat.
feeling a bit of a dumbo as everyoen seems to cook loads in theirs and I dont know what to cook....help please:)

Gordon Bennet!!! if I had to brown anything or do all that guff we would eat at Maccy D's every night.

Just take any chilli, spag bol, or casserole recipe, bung it all in, give it a jolly old stir and switch it on.

I use frozen diced onions and ground garlic powder to save time, ready made casserole mixes and a slosh of left over wine if there is any.

Start with something really simple like beef in ale. Beef, onions, a can of dark beer, salt and pepper and a few spoons of flour to thicken... easy and tasty.

Or chicken curry, diced chicken breast, a tablespoon of red lentils and a jar of whatever curry sauce you fancy, chuck it in, mix it, switch it on, brew up and read a magazine.:) Life is far too short to stuff a mushroom!

JulieGeorgiana

I make soup/casserole packs every few months for the freezer... this helps make the SC easier to use

Throw in the meat (unbrowned), stock and a bag of frozen veg... and dinner is ready!

I believe the reason you should brown it is to contain the flavour/juices as well as looking good!

TBH I rarely use my SC, I found my PC much better to use, and more inspiring! And it makes the meat more tender too!

Parva

I buy Morrisons diced pork or beef or even sausauges and don't pre-cook any of it. Chuck it into the slow cooker in the morning along with a cook in sauce and some diced or sliced potatoes and chuck a tin of peas / green beans and a tin of sliced carrots in, job done. I have even tried searing the meat beforehand and if anything it wasn't as good as just chucking it in raw and leaving it to bubble for 8 hours.

JulieGeorgiana

Parva wrote: »

I buy Morrisons diced pork or beef or even sausauges and don't pre-cook any of it. Chuck it into the slow cooker in the morning along with a cook in sauce and some diced or sliced potatoes and chuck a tin of peas / green beans and a tin of sliced carrots in, job done. I have even tried searing the meat beforehand and if anything it wasn't as good as just chucking it in raw and leaving it to bubble for 8 hours.

That reminds me... I do Liver and Bacon is the SC (AMAZING!) as it lessens the flavour of the liver, and stops it getting chewy!

I just add onions, liver (coated in flour), bacon, sausages (coated in flour) and stock... at the end I add mushrooms! I have to say though this recipe down require pre-cooking (bacon) or you end up with soggy fat rinds!

zippychick

It is one of those things - some people will always brown meat, some don't think it's necessary

this thread discusses the ups and downs and shows what others do

the slow cooker can be used just like your hob - so what do you cook that you can make slow cooker friendly?Soups, casseroles, stock, pie filling etc?

it takes time to get used to but the thread link ed to above will show you what people are cooking every day

hope this helps and well merge this later
thanks
Zip:)

Pee

I don't use mine that often but I've been really pleased with the results. Casserole, chilli and curry, including vegetable curries have come out brilliantly. I would have a stand by meal, maybe beans on toast and then you can taste the food, feeling confident.