slow cooker quick questions thread

nowretired_2

Nope thats all clean, dosent really smell like a foody smell, reminds me a bit of when my mum used to boil her dishcloths,lol. I have e-mailed breville now and told them the prob hopefully they will get back to me

kazzaw

kazzaw wrote:

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

Can anyone help please as I'd like to do this before work tomorrow.

squeaky

If you're going to be out all day starting from cold should be fine, though this is better option with beef/lamb etc than chicken or seafood.

Rice pudding recipes abound, erm...

- Coconut Rice Pudding

and there's one here

slow cooker recipe collection - sweets

kazzaw

squeaky wrote:

If you're going to be out all day starting from cold should be fine, though this is better option with beef/lamb etc than chicken or seafood.

Rice pudding recipes abound, erm...

- Coconut Rice Pudding

and there's one here

slow cooker recipe collection - sweets

Thanks!! I'll have a go!!

Roz_V

right, i made my first ever thing in the SC the other night, a beef stew.

The liquid was very runny, and there was too much of it. As there are only 2 of us, and my SC is 6.5l, there were 3 portions left over, which I have frozen, but also a lot of juice was left over (perhaps 1/2 pint?) I have frozen this for now, but any suggestions as what I could use it for? It's really runny, like stock...

TIA x

angelavdavis

Definitely use it for soup as a base. Add into the SC with chopped vegetables, delicious! You can also use it as gravy (add a little cornflour to thicken)

When making the beef stew, did you toss the beef in flour and fry off first? I do this, and add the stock into the frying pan to soak up the juices, etc and put into the SC.

Roz_V

angelavdavis wrote:

Definitely use it for soup as a base. Add into the SC with chopped vegetables, delicious! You can also use it as gravy (add a little cornflour to thicken)

When making the beef stew, did you toss the beef in flour and fry off first? I do this, and add the stock into the frying pan to soak up the juices, etc and put into the SC.

Yeah I did flour and then brown it off

Usually thickens up nicely when I use this method in a casserole pot, so not sure why it didn't in the SC...

But will save and use for soup

weegie_2

very quick draft question (which I know I should know - but I don't) - I've been reading this thread and notice a few people toss the beef for stew in flour first. I've also seen this done with other meats on a few programmes.

But why - and what for....is it to seal the flavour in?

Roz_V

weegie wrote:

very quick draft question (which I know I should know - but I don't) - I've been reading this thread and notice a few people toss the beef for stew in flour first. I've also seen this done with other meats on a few programmes.

But why - and what for....is it to seal the flavour in?

The thickens up the juices into more of a gravy consistency, rather than being watery, as the SC doesn't lose water through evaporation like a hob-top pan or casserole dish does

Browning the meat seals the juices into the meat. You don't HAVE to do this though

nowretired_2

I e-mailed Breville about the problem with my slow cooker, they have now replied and said I can either take it back to the shop it was bought from and get a replacement or refund or I can send it back to them to investigate. Think I will take it back to Argos and get a replacment as I still have the receipt.