slow cooker quick questions thread

rosie383

Thanks Diflower. Just put it in dry and it has cooked perfectly!

Diflower

That's good to know - I hadn't tried it, but it's a book I trust:)

rainbowcattail

Hello all,

I am partway through the thread and see a lot of people freeze some of their slow cooker extra portions which seems like a great idea. How do you reheat these once defrosted, can they be microwaved or should they be reheated on the hob? Sorry if stupid question!

Thanks
Rct

jolfc

rainbowcattail wrote: »

Hello all,

I am partway through the thread and see a lot of people freeze some of their slow cooker extra portions which seems like a great idea. How do you reheat these once defrosted, can they be microwaved or should they be reheated on the hob? Sorry if stupid question!





personally i heat up on the hob, but you could use the microwave, just make sure whichever way you do it that the food is piping hot, you dont want food poisioning,lol.

ariba10

Reheat in the microwave. No problem.

rainbowcattail

Thanks, I can't wait to get my slow cooker down and have another attempt with it

Mrs_Arcanum

My slow cooker's lid is a bit loose so I put foil over to make a better seal. Since doing this things seem to cook faster so perhaps a useful MSE :money: tip.

Also found the dried stew pack mix brilliant for thickening up the stew/casserole without using a gravy mix so better control of flavour. :j

kittycat204

quick question, chicken casserole in the slow cooker. tomorrow going to shove in chicken, swede, carrots, onion, stock cube, sprinkle of mixed herbs.

question, am i missing anything obvious? tom puree?

if i add dumplings how much longer will they need to be in there compared to when i cook a stew in a pan?

still unsure if i should be heating the lot up then transferring it, or just putting in cold.

should i be cooking the onions off first?

sorry for the questions, i could trawl the internet but i know you gorgeous people are quicker.

thanks so much in advance.

D&DD

Depends if I have time I fry off first if not I just bung it all in as is..Dumplings I add an hour before the end of cooking and if you have a few chives or parsley to hand chop up a bit of each and add a pinch of salt and pepper to them too they are lovely!

squeaky

It's well worth parboiling the root vegetables first. About ten minutes would be enough.