slow cooker quick questions thread

angelfairy

would love some guidance if anyone could help.

thinking of getting my slow cooker back out of the cupboard. it is a 6.5L one.

i would like to do a stew, which is fine as i have done these before but i always cook them on low for the whole day.

i am thinking of cooking this early afternoon on Sunday say 2pm (as we will be out)to eat that evening at about 6ish. Do you think 4 hours on high would be okay??

I have never used the high setting before which i why i ask.

thanks

Burp_2

angelfairy wrote: »

would love some guidance if anyone could help.

thinking of getting my slow cooker back out of the cupboard. it is a 6.5L one.

i would like to do a stew, which is fine as i have done these before but i always cook them on low for the whole day.

i am thinking of cooking this early afternoon on Sunday say 2pm (as we will be out)to eat that evening at about 6ish. Do you think 4 hours on high would be okay??

I have never used the high setting before which i why i ask.

thanks

ello

I recently cooked a beef and ale stew and a bolognaise in the cooker and I put it on high for 4 hours and it turned out beautifully cooked

Burp x

evie451

i have been reading this thread and others but haven't taken the plunge and bought a slow cooker....yet!

i can get a basic cheap one which looks like a stock pot and is 1.8L capacity or a more expensive oval one that will hold upt to 6.5L. Would it be worth investing in the larger oval one? or should i stick to the pot style one as a beginner anyone got any preferences themselves?

HariboJunkie

evie451 wrote: »

i have been reading this thread and others but haven't taken the plunge and bought a slow cooker....yet!

i can get a basic cheap one which looks like a stock pot and is 1.8L capacity or a more expensive oval one that will hold upt to 6.5L. Would it be worth investing in the larger oval one? or should i stick to the pot style one as a beginner anyone got any preferences themselves?

It depends how many people you're feeding and how much batch cooking you need/freezer space you have.

I have the 6.5 l having moved up from a 3l. The 1.8l does sound pretty small.

If you shop around you can usually get the Morphy Richards 6.5l for £19.99.;)

evie451

Thanks Haribojunkie i thought it did seem a bit small, i need to use all the lentil and oat tricks to eek out next months food budget as i have had to take a 50% cut in wages so i might invest in the larger one

ShelBell

Quick question I bought a gammon joint to do in the slow cooker tomorrow, does it need any extra water/stock/milk/liquid? I normally do my chicken dry and my beef in gravy, but not done ham/gammon (ok so i've forgotten which it is).

Tartan_Mum

I'm sure that my MIL said (but I'd double check this with someone else first!) that she used to put some stock in but now does hers with a can of cider or apple juice and it is scrummy.

I have to confess I've yet to try this one though...

annie-c

ShelBell wrote: »

Quick question I bought a gammon joint to do in the slow cooker tomorrow, does it need any extra water/stock/milk/liquid? I normally do my chicken dry and my beef in gravy, but not done ham/gammon (ok so i've forgotten which it is).

It will give off enough liquid of its own (check the label, if sold in supermarket, shrink wrapped, it will likely be up to 10% water!!!:eek: )

I make a honey & mustard glaze (equal parts honey, mustard and brown sugar) and smear it over the outside and then put 1 tbsp orange juice just to start it off, but after a while the water really seeps out.

Absolutely delish though x

princesstippytoes

Doesn't it need a little bit of liquid if it's in the slow cooker? If I'm roasting it in the oven I do it dry but in the SC, I would add an inch or 2 of water to keep it moist.

Quasar

princesstippytoes wrote: »

Doesn't it need a little bit of liquid if it's in the slow cooker? If I'm roasting it in the oven I do it dry but in the SC, I would add an inch or 2 of water to keep it moist.

The slow cooker is hermetically sealed so the moisture will not leave the pan. The amount of water you mention seems rather excessive. Half an inch or even less is more than sufficient, as after cooking the gammon will have released much of its own moisture into the pan anyway.