slow cooker quick questions thread

Glad

If it was me I'd make the stew tonight, store in fridge and reheat tomorrow
Stew always tastes better reheated

sarah1975uk

definately agree stew tastes better the next day, so does spag bol or lasagne;)

adecor

Totally agree - make it today

Olliebeak

If you do make it today and re-heat tomorrow, make sure it's properly cooled down before putting it into the fridge.

I think I would have been worried about the bowl being chilled in the fridge and then going into the SC straight away. PLUS you may get some moisture under the bowl into the base of the SC. Either way electricity problem or sudden heat problem.

If you do ever just want to come home to a cooked meal - I usually put prepared veggies into cold water and leave on worktop overnight - just pour off the water the next morning. You can chop the meat and keep it in the fridge overnight. When assembling the ingredients in the SC the following morning, I usually use boiling water to dissolve any stockcubes/casserole mixes - find that helps to get the heating up process going a bit quicker.

jacksons_mum

most prepared veg will keep for up to 3 days in the fridge, put the potatoes in water though to stop them going brown. i always prep my veg in advance and most keeps fine.

t_obermory

The meat's frozen so won't be defrosted until the morning otherwise I'd have cooked it all today. I'll prepare the veggies tonight and chuck the rest in the pot tomorrow.

Thanks for the replies.

Woodnote

Okay so not so much a question but if someone finds it useful i guess it's worth my time.

My dad recently recieved a slow cooker for chrimbo (after our old one bit the dust) and he has come across what is now my favourite meal (and cheap and easy to boot).

From what i understand it's just;

1 whole chicken - cooked for about 4 hours on med/low with about a pint of boiling water (more for a larger bird)
Cheapo noodles - 3 or 4 packs
1 tin of sweetcorn

Then once all is well and truely cooked it's just a matter of setting the stock to one side (which will now have formed perfectly in the sc dish) and whacking it into a large pan on a low heat, throw some cheapo (8p) noodles into the stock (about 3 or 4 packs depending on taste and amount of stock), and add about half/a whole tin of sweetcorn (15p from asda).

Then while that simmers away peel the meat off of the bird (incidently the only remotely tasking thing in the whole recipe) and add it to the pan.

Of course you can add seasonings and what-not to your heart's content (i like to add some soy sauce) but to all intents and purposes that is it.

(i may add that i'm somewhat inexperienced in the ways of kitchen lore and it's worth consulting people who actually know what they are talking about for a truely accurate recipe) =P

Hope someone finds that useful

Bella79

thinking of doing a pork cassarole can u put baked beans in slow cooker they dont explode or anything ? lol cheers x

ymcas

I put them in all the time.... not had any explosions yet.... perhaps if you put the tin in as well there might be explosions:rotfl:

davetaylor

Hello!

I'm all set for doing a pea and ham soup in my slow cooker tomorrow. I have looked at a few recipe suggestions which look good.

I have a quick question though, do I still need to soak and boil my split peas as per the box instructions?

Dave