slow cooker quick questions thread

Skint_Catt

Thanks nopot2pin - thats not too bad as I'm working from home this afternoon so and hour or three is all it'll be in for anyway.

Anyone got a 'simple' receipe?

HariboJunkie

Hi Skint-catt

I found this one on the Quorn website but there are loads on Google.

nopot2pin

Skint_Catt wrote: »

Thanks nopot2pin - thats not too bad as I'm working from home this afternoon so and hour or three is all it'll be in for anyway.

Anyone got a 'simple' receipe?

I never really follow recipes for this sort of thing
I usually chuck it all in, hope for the best, and taste towards the end to see if it needs anything

Rikki

Late in making my sausage casserole in the slow cooker.

Will 5 hours on high be long enough?

Sausages browned and onions fried off.

xoxlauraxox

Hi.

I've just been bought a slow cooker for my birthday, not had chance to read thriough the whole of this topic yet so sorry if this is a silly question or has already been asked.

When cooking meat is it best to brown it off first? or can I just put it in raw with whatever sauce and vegetables I am using?

Thanks

Laura

annie-c

xoxlauraxox wrote: »

Hi.

I've just been bought a slow cooker for my birthday, not had chance to read thriough the whole of this topic yet so sorry if this is a silly question or has already been asked.

When cooking meat is it best to brown it off first? or can I just put it in raw with whatever sauce and vegetables I am using?

Thanks

Laura

Browning meat isn't essential and I don't always do it, but:

1 it helps with the apperance of the final dish

2 If the meat is fatty then browning it will enable you to drain off some fat from the final dish

Basically though, if you've ever made a casserole in the oven, it's the same principle. It's not crucial either way. Enjoy!

annie-c

Rikki wrote: »

Late in making my sausage casserole in the slow cooker.

Will 5 hours on high be long enough?

Sausages browned and onions fried off.

Yep, 3 hours may be enough on high!

Rikki

xoxlauraxox wrote: »

Hi.

I've just been bought a slow cooker for my birthday, not had chance to read thriough the whole of this topic yet so sorry if this is a silly question or has already been asked.

When cooking meat is it best to brown it off first? or can I just put it in raw with whatever sauce and vegetables I am using?

Thanks

Laura

I definitely brown sausages otherwise they stay pink looking. :eek: Thats just not right.

I brown most meat ie: lamb and beef.
Chicken I just throw in.

If I'm cheating and using a packet sauce. I mix into a paste and top up with hot boiling water. This stops is separating in the slow cooker.

There is a whole thread dedicated to slow cooker recipes and advice. The Complete Slow Cooker Collection

lilmisskitkat

Hiya

Have got a corned beef hash in my slow cooker today and the liquid looks far too runny, what can i use to thicken it? I have bisto, oxo, cornflour etc

Thanks

Kate xxx

Skint_Catt

Cornflour is always a good one, but add gradually and stir in between!