slow cooker quick questions thread

suki_na_tomodachi

Aah thats great thanks very much, gonna cook that on sunday i think

maman

I'd try something like this. You don't have to use wine (just extra stock) or bacon if you haven't any in. I just chop ordinary onions roughly instead of shallots. You can use mixed herbs or whatever you've got. The veg will help it go further.

I though it might help as it has pictures!


http://www.coffeemuffins.com/slow-cooked-beef-bourguignon/1860/

Missli

I have never noticed a difference from pre-cooking so rarely do for the slow-cooker.

Chop a couple of large onions, a teaspoon of salt, and a sprinkling of black pepper, plus a few tomatoes (1/2 a tin of chopped is fine, or can substitute 1 - 2 tablespoons of ketchup/puree), with 1 to 2 inches of liquid (water, wine, beer, stock, whatever). If you like garlic or herbs/spices add those too, chopped bacon will add extra flavour.

Place in the slow-cooker with the defrosted meat on high for 1/2 - 1 hours, then cook on low setting. If you have an auto setting ignore what I've just said, and use that.

To thicken, mix a little cornflour, or any flour in a little cold water, then add to the mixture approx 1/2 - 1 hour before serving. A good time to adjust the seasoning with extra salt, and pepper if necessary.

pipsqeak

Making porridge in slow cooker, oh dear - not heard of microwave? For one person small cup of oats plus two and a half time of water into a microwave bowl, stir, three and a half minutes on high, stir, job done and bowl is easier cleaned compared to using pan on hob.

tetra_2

Some lovely recipes on here - thank you all! BTW we are still using a PIFCO slow cooker from the 70's - it's a fabulous orange colour! :dance:

Raksha

tetra wrote: »

Some lovely recipes on here - thank you all! BTW we are still using a PIFCO slow cooker from the 70's - it's a fabulous orange colour! :dance:

I had one of those as a wedding present in 1980

zippychick

ive merged this with our SC quick questions thread

I've never had tinned steak so am not 100% sure what you're trying to make?

we have a beef stew thread and a general stew thread which has loads of recipes which may help

Zip

krustylouise

Curried parsnip soup for dinner tonight :-P smells delish

Chris25

tetra wrote: »

Some lovely recipes on here - thank you all! BTW we are still using a PIFCO slow cooker from the 70's - it's a fabulous orange colour! :dance:

I've got one of those too :T
It's a fairly smallish one & I gave it to my mum a few years ago & bought us a huge stainless steel one but it was too big for our family so passed that one, mum gave the Pifco back to me as she didn't use it very much & then we got another s/s one too but a little smaller than the first one
When I batch-cooked mince, I use the smaller one for the making of cottage pie & the larger for bolognaise sauce.

Frank_E

I have a Prima slow cooker but don't have the manual. The selector switch has Low, High and Auto settings (like most slow cookers and crockpots). The power consumption at startup is 270 Watts no matter which of the settings is selected. (as one would expect from a thermostatic switch controlled device)

By measurements from previous overnight usage with a Fluke temperature probe the final temperature is higher when using the High setting is used (as one would expect) but is the same for both Low and Auto.

Which is supposed to be the lowest setting; Low or Auto?

I'm looking for a new one anyway as the amount of heat transfer to the kitchen rather than the food is unacceptable and wasteful . Are there any slow cookers on the market which are very well-insulated and with a Very Low setting or a variable stat?