slow cooker quick questions thread

debtworrier

When you're making casseroles, strip the skin off the joints before you put them in the SC, otherwise you'll end up skimming lots of chicken fat off the top. I forgot yesterday and it was a real nuisance.

debtworrier

I bet it'll be the equivalent of today's 'low' settings. A few years ago there was a problem with people making chilli in SCs and being poisoned by the red kidney beans, and I reckon the manufacturers have upped the power in an attempt to avoid being sued by those too dopey to read the instructions.

(The problem is only with dried beans, tinned are fine. If you use dried beans you just have to soak them as usual and then boil them in a saucepan for about 15mins before adding to the SC. They're perfectly safe after boiling.)

debtworrier

Fish a portion out and rinse under the tap!

Otherwise wrapping it in foil would probably work, I know some other people here cook baked potatoes etc this way in the SC.

kazzaw

Had a small old Tower slow cooker for years with fixed ceramic pot but only used it for casseroles & stews.

I've now got a big new one with removeable dual pot & different settings & have a couple of questions:

1) Should you always use hot liquids from the start of a recipe? Had to with the old one as it was very low wattage & took hours to heat the liquid if not.

2) I want to make a rice pudding in the smaller "half". Any tips/recipes?

Thanks

nowretired_2

Whenever I use my slow cooker I get a horrible smell, cant describe it but its not very nice, when daughter uses hers it smells of what she is cooking, people have asked what the funny smell is, happens every time I use it. I have been cooking on low, do you think it would make any difference cooking on high or auto, dh has now made me put it in the utility room when using it, its an Anthony M Thompson one by Breville, food tastes good but smell is a bit offputting

squeaky

I know this one. Although there isn't much evaporation from a the pot if you have a good water seal on it, there always is some, and if your seal isn't very good there will be more.

What happens then is that your sauce/stock/gravy dries out on the side of the pot as your liquid level drops, and then will begin to burn.

So turning up higher would probably make things worse.

Next time you cook, take a look at the side of your pot, just above liquid level. If it's got brown gunk on it, then this is very likely what is happening. If not - hard luck you've got some other problem.

HTH

K9cuddles

I done my first Korma in my SC the other day..it was nice, coconutty and almondy and creamy.. but it missed that curry kick.. anyone know what I can do to improve it..I used this recipe

nowretired_2

No the seal seems to be ok and the food isnt burning or any brown gunk appearing, food tastes lovely but the smell round the kitchen, now utility room, is a bit off putting. Maybe i can ring Breville and see if anyone has had this problem. Thanks for your help anyway.

squeaky

K9cuddles wrote:

I done my first Korma in my SC the other day..it was nice, coconutty and almondy and creamy.. but it missed that curry kick.. anyone know what I can do to improve it..I used this recipe

Dairy products take some of the kick out of spiced meals, (that's why they are recommended whenever someone posts "Too HOT"), though I think kormas are meant to be creamy and mild.

Try either upping the cumin and chilli, or reducing the amount of cream.

squeaky

nowretired wrote:

No the seal seems to be ok and the food isnt burning or any brown gunk appearing, food tastes lovely but the smell round the kitchen, now utility room, is a bit off putting. Maybe i can ring Breville and see if anyone has had this problem. Thanks for your help anyway.

Bummer.

No spilled food on the inside of the cooker bit when you lift the crock pot out I take it?