slow cooker quick questions thread

honeythewitch

Auto means that it starts off high and then turns to low.
I think a lot of the new models are not well insulated and sometimes get too hot. I have been using the one in the link for thirty years and it has been very good indeed.
http://compare.ebay.co.uk/like/321089301427?var=lv&ltyp=AllFixedPriceItemTypes&var=sbar&adtype=pla&crdt=0

K9sandFelines

Steamed sponge pudding recipe anyone? Tried searching but it's taking me hours to sift through all the recipes. Also tried the search function

boredjellybean

Hi there,

I have a 6l slow cooker as we're a big family (6 of us in total) & I thought it would be good as I can cook big joints & whole chicken etc in there & for that purpose it's great, but my problem comes wen I want to cook something smaller or a pound of mince etc it burns & splatters up the sides & ends up tainting the food

Should I invest in a 2nd smaller SC or can I put the food in a smaller dish within the SC??

Any advise welcome, thank you

iammumtoone

I haven't tried it myself but I don't see why putting it in a smaller bowl wouldn't work. I would certainly give it a try before you buy another one. There are only two of us I tend to fill the slow cooker up and then just freeze the extra.

Willowpop

I have used a smaller casserole dish in my big slow cooker.
I put 4 balls of tin foil in the bottom of the main slow cooker and put the smaller dish ontop of them like they were on stilts and added a bit of water to the main slow cooker...not much, just so there was something covering the bottom of it.
Cooked as normal and the casserole I made came out lovely.

Also, I have used 2 roasting bags in there at the same time, so had, say, bolognaise in one and beef casserole in the other. Just put the food in the bags, seal, put the bags into the slow cooker, put the lid on and cook as normal. Again, worked fine and 2 meals done at the same time. Oh, pierce the roasting bags or the inflate like balloons!!!:rotfl:

FairyPrincessk

willowpop, that roasting bag idea is GENIUS.

boredjellybean

Willowpop wrote: »

I have used a smaller casserole dish in my big slow cooker.
I put 4 balls of tin foil in the bottom of the main slow cooker and put the smaller dish ontop of them like they were on stilts and added a bit of water to the main slow cooker...not much, just so there was something covering the bottom of it.
Cooked as normal and the casserole I made came out lovely.

Also, I have used 2 roasting bags in there at the same time, so had, say, bolognaise in one and beef casserole in the other. Just put the food in the bags, seal, put the bags into the slow cooker, put the lid on and cook as normal. Again, worked fine and 2 meals done at the same time. Oh, pierce the roasting bags or the inflate like balloons!!!:rotfl:

great ideas thank you !!

Pandora_2

Hi everyone, I have tried searching but couldn't find the answer to my question so here goes!!
I'm attempting to make curry from scratch for the first time, but do you need to fry the onions and spices before putting them in the slow cooker, or just bung everything in? My recipie book says to fry/brown/start the cooking process on the hob for EVERYTHING which is a bit annoying as who wants to be frying onions at 7am!!?? I guess I could fry everything the night before but as the whole point of getting a slow cooker was so I don't have to use my dodgy cooker and keep energy bills down, it seems to defeat the object really!
Any help would be much appreciated, as I don't want it to go horribly wrong and end up with a load of food that's only suitable for the bin!
Thanks

wilfred3

Have people looked at this thread re. Slow cookers.

https://forums.moneysavingexpert.com/discussion/518702

wilfred3

Pandora wrote: »

Hi everyone, I have tried searching but couldn't find the answer to my question so here goes!!
I'm attempting to make curry from scratch for the first time, but do you need to fry the onions and spices before putting them in the slow cooker, or just bung everything in? My recipie book says to fry/brown/start the cooking process on the hob for EVERYTHING which is a bit annoying as who wants to be frying onions at 7am!!?? I guess I could fry everything the night before but as the whole point of getting a slow cooker was so I don't have to use my dodgy cooker and keep energy bills down, it seems to defeat the object really!
Any help would be much appreciated, as I don't want it to go horribly wrong and end up with a load of food that's only suitable for the bin!
Thanks

Yes, it's essential to brown the meat, onions & spices as recipie says. I tried it without and it just wasn't the same flavour, plus the meat looked anaemic without being browned first. Follow the recipie for the sake of 5-10 minutes by frying these items on the hob. If you don't want the smell in the house early in the morning & you have a garden, buy a portable gas camping stove like Jamie Oliver uses, and fry them on that, or better still, fry it the night before.