slow cooker quick questions thread

squeaky

Hi dave

I'm going to add your question to our slow cooker quick questions thread.

I've never bothered soaking any pulses before bunging them in the slow cooker, but it will be interesting to find out what other do

Good luck

Olliebeak

I've never tried putting pulses into the slow cooker WITHOUT pre-soaking. Sometimes when using 'soup & broth mix', I've found that the peas in there are still a bit 'more than al dente' - and they could have done with a little longer pre-soak .

I have some 'ASDA Oganic Dried Mixed Beans' which insist on the labelling that they should be pre-soaked for 12 hours and fast-boiled for 10 minutes before being put into a SC - there are kidney beans in them and I do know that they can in fact be dangerous if not fast-boiled as recommended on the packets. We love these mixed beans in chilli - they really bulk it out - but just know what the results are going to be

However, I wouldn't bother pre-soaking red lentils - they cook just fine .

squeaky

True - I'd forgotten some of these mixes have kidney beans in. I think soya can be a bit dodgy too.

See this government health link:-

Beans cooking times government safety link

I've never used packet mixes, and any time I want kidney beans - I add tinned half way through. (Ok - so I'm a cheat )

Olliebeak

squeaky wrote: »

True - I'd forgotten some of these mixes have kidney beans in. I think soya can be a bit dodgy too.

See this government health link:-

Beans cooking times government safety link

I've never used packet mixes, and any time I want kidney beans - I add tinned half way through. (Ok - so I'm a cheat )

Thanks for that link, squeaky - very useful information on there :T .

When I'm doing my 'basic stir-fry style' chilli - I always use the kidney beans in chilli sauce and then add extra chilli powder and paprika - also add a tin of chopped tomatoes, crushed garlic, dried mixed herbs and mixed bean salad as well if I'm really trying to make it stretch a bit further :j (only DS1 won't even contemplate sweetcorn - the devil's own food according to him). Have occasionally been known to throw in a tin of Ratatouille as well. Usually add some frozen peppers too - those are so economical to keep in. I'm sick and tired of throwing away half-used peppers from the bottom of the fridge drawer :mad: .

icecubequeen

Right got my slow cooker out today ready to use tomorrow (got it for xmas and have only now taken it out of the box ) quick question......

Im gonna make a casserole type of thing with lamb steaks, just wondered if i need to brown the meat first or do i just chuck it in with the rest of the ingredients raw?

Many thanks in advance for the help
Hels xxx

squeaky

Up to you. I never do when I'm I'm doing a whole leg of lamb - too much like hard work but sometimes do when using other joints or cubed meat.

I'll add your post onto our slow cooker quick questions thread to help keep them all in one place.


Good luck

Pink.

icecubequeen wrote: »

Right got my slow cooker out today ready to use tomorrow (got it for xmas and have only now taken it out of the box ) quick question......

Im gonna make a casserole type of thing with lamb steaks, just wondered if i need to brown the meat first or do i just chuck it in with the rest of the ingredients raw?

Many thanks in advance for the help
Hels xxx

Hi icecubequeen,

I always brown the meat beforehand because I think it makes it taste and look better but I know many people don't bother. It's down to personal choice really. It'll taste great whatever you do....I love lamb steaks. :drool:

Pink

Chuzzle

Ok last Sunday I cooked a rice pudding in my slow cooker for the in-laws. Unfortunately it was a complete disaster - under cooked in places but also burnt on in other places!! I shall be practising again on DH as i am determined to conquer it!

Anyway, a week on and endless soaking and my slow cooker isn't any cleaner. Parts of the rice pudding have burnt and welded themselves to the sides (I obviously didn't grease it as well as I thought I had.)

So I'm challenging you guys to suggest how I clean it.

Ruth

Ps sorry if this has been asked before or is in the wrong place but I couldn't find anything else.

Bongedone

Try soaking it hot biological washing powder solution (bring it to a simmer). We have just done our baking trays. It is from the "how clean is your house" book.

Bella08

Hi, I've made a beef casserole in my SC twice now, and both times the meat has been too chewy and not as nice as it goes in the oven. Once we didn't brown it and the second time we did and no difference. We left it on the low setting from 8am until about 7pm because we were out at work, should I be putting it on medium or high and leaving it all day instead?