slow cooker quick questions thread

trying-very-trying

I had a 3.5 litre one and t was fine for doing a whole chicken with veggies, but I never did put the tatties in it.

vickitoria100

Thanks Trying

foreversomeday

Really quick and probably stupid question!

I have some braising steak, tinned tomatoes, onions, carrots and mushrooms and plan to cook these all together in the slow cooker to serve with baked potatoes and some steamed "greens" (Some kind of cabbage, tescos doesn't name it.)

I know braising steak is supposed to be the easiest slow cooker recipe ever but I can't find one anywhere to follow which is anything like what I am thinking of. I can't find the manual at the moment anyway and we are sort of living in 2 houses at the moment so think it is at the other one.

So three questions:
How long should I cook it for?
What should I use for the liquid? (Not Guinness or wine please! )
And should I put in flour or something to thicken it?

Thanks for your help

McKneff

using your slow cooker for porridge for 8 hours is really a waste of money
using all that electric, when porridge can be done in the microwave in a matter of minutes.
recommend a steamer too, your cooker would probably be made redundant.

ashbart

I have a few Slow cooker questions - would be grateful if someone could help me out!

1. How can I adapt this recipe for the slow cooker (obviously, the pie would be finished off in the oven - I'm talking about the filling!) http://www.hub-uk.com/foodpages37/1828.htm

2. I have a slow cooker with 2 parts. I want to make Spag Bol on on side and Chilli on the other. For the Spag Bol, do I just cook the meat and then chuck it in the SC with the sauce and then just leave on low all day?

For the chilli - do I put the cooked mince, sauce, and kidney beans into the SC and cook all day on low...? When do I add mushrooms? I am planning on using the Jamie Oliver 'feed your family for a fiver' Spicy Chilli recipe for this.

Also - if I want to bulk out the spag bol and chilli with porridge oats (as has been suggested on this site) - How much do I add for a SC recipe (based on 800g mince each and so it is not detected by OH!) and when do I add the oats?

Thank you, thank you, thank you!!! Ash xx

nicky1306

Hi,

I Bought myself a slow cooker yesterday and I already love it!! Tomorrow I will be attempting a chicken and chickpea curry whilst I am out at work, is it ok to put yogurt in the slow cooker??

I was also wondering if anyone has a curry recipie?
I have, skinless and boneless chicken thighs, curry powder, tinned toms sweet potato, onions, garlic, butternut squash,yog, garma masala, ground corriander.

thanks!

perrywinkle

nicky1306 wrote: »

Hi,

I Bought myself a slow cooker yesterday and I already love it!! Tomorrow I will be attempting a chicken and chickpea curry whilst I am out at work, is it ok to put yogurt in the slow cooker??

I was also wondering if anyone has a curry recipie?
I have, skinless and boneless chicken thighs, curry powder, tinned toms sweet potato, onions, garlic, butternut squash,yog, garma masala, ground corriander.

thanks!

Hi nicky1306,

Not sure about the yogurt but the books that I’ve looked at say that soured cream and milk should be added towards the end of cooking time as they break down during long slow cooking, causing separation or curdling and it may be the same with yogurt.

HTH
Perrywinkle

CravingSaving

I have just put a gammon joint in SC and used old can of lager for liquid. I hope it works, never tried it before but I know you can cook beef in ale

Carlsberg dont make tasty gammon joints, but if they did......

lindauk

Hello All. Hopefully someone will be able to help me.

Someone gave my boyfriend a slow cooker years ago and I thought that i would try my first meal in it tomorrow whilst I'm at work.

Its a Dee Gee Crockery Chef Electric Slow Cooker with a low and a high setting. When I googled it I got no similar results what so ever!

Basically I wanted to do some sort of pork meal, with mushroom, courgettes, peppers(?) potatoes (?) stock and leave it all for 8 hours (ish) then come back and have dinner cooked!

what setting would be recommended for this length of time?

Also the lid doesn't fit too great should I wrap a tea towel around it to stop too much heat escaping?

Any help would be much appreciated. Thanks in advance.

Linda

McKneff

the ideal way is to flour and brown your meat and then throw everything in and leave
but who has time to do this on a morning.

just chuck everything in, put some stock in, stir it up and leave on the low
heat all day. you might have to put some gravy granules in before serving
but it is just so easy. Dont use the tea towel, it could raise a safety issue

stewing steak and vegetables, whole chicken, chicken curry, just so easy
do a double helping and freeze half for next week - enjoy