slow cooker quick questions thread

Sublime_2

I love my slow cooker. Really.

You can adapt most one post meals to it.

Link here.

MilneBay

A gammon joint cooks really well. I either do it with honey and a bit of brown sugar or tried it in cola this week and it was delicious. Only thing is you can't use the juices as you do with other meats as it's too salty.

If you like fairly traditional food, try a beef joint (brisket works well and is cheap). I throw mine in before work with some new potatoes, carrots and swede (can get these in a bag ready cut if tight for time) and some stock (doesn't need to cover everything - made the mistake of drowning everything when I first strated, just a few inches in the bottom!). You can serve it up with garden peas and if you want a treat some Yorkshire puddings (ready made if you like) and you feel like you have a roast dinner which takes no time at all and doesn't involve all that washing up!

TRYINGTOSWIM

well now I am inspired:j

just ordered my groceries for delivery tomorrow, going to start with cheating a bit and use the colmans satchet things but theyre on offer anway. up to now I tended to chuck the meat/veg in and an oxo so not much taste to anything .didnt think of those casserole mixes..dur!

thanks

Amanda65

Forgot to say I also do a pot roast beef (brisket, carrots, parsnips,red onion, celeriac, beef stock and red wine) and leave it for the day then serve with roast pots and cabbage - delicious

JulieGeorgiana

Amanda65 wrote: »

Forgot to say I also do a pot roast beef (brisket, carrots, parsnips,red onion, celeriac, beef stock and red wine) and leave it for the day then serve with roast pots and cabbage - delicious

Brisket Beef is just amazing in the slow cooker!

Then you use the leftovers to make Stovies... yum yum yum yum!

Leela_G

Hi Guys

I have recently bought a slow cooker and just prepared a stew for tomorrow, should i put the veg/meat in the fridge over night or leave in the slow cooker, i have only browned the meat and prepared the veg, i will obv put the stock in before i start cooking in the morning

Thanks x

mrbadexample

I would put it all in, stock & all, and leave the SC on low overnight. That way, when you wake up your house will smell of stew.

Seriously though, in my experience, the longer you cook it, the better it gets. Mine's always better on day 2 (or 3!).

Leela_G

mrbadexample wrote: »

I would put it all in, stock & all, and leave the SC on low overnight. That way, when you wake up your house will smell of stew.

Seriously though, in my experience, the longer you cook it, the better it gets. Mine's always better on day 2 (or 3!).

daft question if i cook it overnight, how will i reheat tomorrow?

mrbadexample

Leela_G wrote: »

daft question if i cook it overnight, how will i reheat tomorrow?

You could just leave it cooking. You might have to top the liquid up a bit, but probably not much.

Or, you could turn it off in the morning, leave it in the SC and then turn it back on again an hour or two before you want to eat. That's what I always do.

Parva

Alternatively, prepare the night before and leave the casserole dish / pan in the fridge overnight (assuming that you have a removable pot / pan) and just put it on first thing in the morning. I've chucked frozen meat into the pot along with some diced potatoes and a couple of tins of veg the night before and if using a jar of casserole stuff chucked that in too but if using stock cubes I boil the kettle in the morning, add the hot water to the stock cubes then tip it in and switch it on. 8 hours later, job done.

There really are no rules with slow cookers other than chuck whatever you want in and leave it for 8 hours+ then serve and enjoy.