slow cooker quick questions thread

squeaky

There's actually a difference between the way some SC's use auto.

For some it's a sort of "keep warm thing", for others it's "Start on high" to get the temperature up quickly, and then "cook on low".

So it will be worth seeing if you can source the instructions for your make and model. If you have trouble, post any details you have on here and we'll see what we can do to help.

Paulie'sGirl

Hey all,

My new MR 3.5l has just arrived from Amazon :j

But on reading the intructions it differs somewhat from my old one. The book says not to pre-heat the crock... Also not to cook a joint larger than 1kg... that it should be less and 2/3 the height of the crock and that the meat should always be covered by liquid.

This is at odds with what I've been reading on the threads. Does anyone else have this model? Do you follow the intrustions or make it up yourself?

Please help!



PG

TKP_3

Do you preheat your slowcooker before bunging in the food? I was told I need to heat it on High for 30 minutes before putting food in. Is that necessary for it cook on Low for 6-8 hours?

angelavdavis

If the food I am putting in has been browned off in a pan first, then I will preheat for 15 minutes while browning off the meat so the meat doesn't start cooling initially after putting it in the SC, but otherwise, I don't bother.

MessyTessie

Can I cook a ham joint in the slow cooker? I went a bit bonkers while in the butchers and got a 2kg joint which I'm intending to cook and slice for sarnies, I'm sure it'll fit in my slow cooker but I'm not sure about how long to leave it in there for or whether to add water. My Mum has always boiled her hams on the hob but with two kids running about I worry about the distraction bit.

md123

Hi

I have not used my slow cooker for a while and have brought it back out of the cupboard intending to use it. When I am putting water into it does it have to be boiling or is it okay to use cold water. Probably a silly question but I cant remember.

Thanks

MATH

I use boiling or hot stock but you can cook form cold or even chilled if you prefer to make it up the night before, refridgerate and turn on in the morning. Just add a couple of hours to the cooking time. HTH

Gingham_Ribbon

I'll add this to the slow cooker quick questions thread to keep the answers together.

spiddy100

Any advice as to what went wrong with my stew anyone?

I made pork in apple juice with a splash of white wine (no cider in the house). Tossed the meat in seasoned flour and browned it, then chopped veg, apples, meat and hot liquid into the pot, along with a little cornflour mixed with water. Cooked for about 10 hours on Auto.

The meat was lovely and tender but the veg were crunchy and the gravy was awful - thin, watery and with a sort of sour, stale flavour.

What went wrong? And are there any really truly foolproof recipes I can try to get my confidence up?

PS have taken this post from another thread so apologies for cross-posting but this was where it should have been

MimiJane

spiddy100 wrote:

Any advice as to what went wrong with my stew anyone?

I made pork in apple juice with a splash of white wine (no cider in the house). Tossed the meat in seasoned flour and browned it, then chopped veg, apples, meat and hot liquid into the pot, along with a little cornflour mixed with water. Cooked for about 10 hours on Auto.

The meat was lovely and tender but the veg were crunchy and the gravy was awful - thin, watery and with a sort of sour, stale flavour.

What went wrong? And are there any really truly foolproof recipes I can try to get my confidence up?

PS have taken this post from another thread so apologies for cross-posting but this was where it should have been

Veg. can take a long time to cook in a crockpot ... did you slice it up very thinly? I normally quickly fry/cook everything before I put it in the slow cooker (though it shouldn't really be necessary). You only need a very small amount of liquid, which you're probably well aware of. Perhaps the apple and white wine didn't go well together, hence you not being keen on the sauce? Wine does have a distinctive taste which doesn't go with everything. I've only tried pork with cider, so I have no idea about the wine element.

Personally, I tend to put the cornflour in about half an hour before the cooking time ends (and boost up the heat a little) as condensation is building up all the time and the mixture can still turn out runny if it's put in at the beginning.