slow cooker quick questions thread

mr_skinflint

Hello
I have a Russel Hobbs slow cooker but when I made a beef stew today the vegetables were hard. I had it set on low all day. I've lost the instructions and couldn't remember what the Auto and Low settings were for. Can anyone help?
thanks
skinners

RustyFlange

Hi 2 quick questions ... probably really silly ones but here we go

Tomorrow I plan to cook carribean chicken as per recipe here: http://forums.moneysavingexpert.com/showpost.html?p=434016&postcount=14

I will be halving the ingredients as my SC is smaller. Can I cook it for 10 hours or would it be better at the 5-7? could I cook it on high for 5 hours then low for 5 hours? OH is working away so wanted to cook something nice for when he walks through the door.

Also someone mentioned sausage casserole ... I have looked at several recipes and they all differ! Can someone please give me a no nonsense idiots guide? I have 8 sausages and I would have put carrot, suede, potatoes in with this then add peas to it later on? however I have no idea about what liquid to cook it in and how much? help please. I am a novice!
Thankyou

Olliebeak

mr_skinflint wrote: »

Hello
I have a Russel Hobbs slow cooker but when I made a beef stew today the vegetables were hard. I had it set on low all day. I've lost the instructions and couldn't remember what the Auto and Low settings were for. Can anyone help?
thanks
skinners

I've never used a Russel Hobbs SC, but would have thought that the low setting would have been too low to have cooked the veggies properly.

I cut mine into slices (as opposed to chunks) and then add boiling water to help get the SC off to a quicker start. Also, if you regularly have a problem with undercooked veggies - how about giving them a blast in the microwave before putting into the SC?

Personally I would use either the High or Auto Setting - depending on how long you need to leave it unattended for. If you're out for a long time, I think I would use the Auto as it will turn itself lower when necessary.

Good Luck.

ps If you go on the Russel Hobbs website, they may have a page where you download a recipe booklet or a contact address to get in touch with.

Olliebeak

RustyFlange wrote: »

Hi 2 quick questions ... probably really silly ones but here we go

Tomorrow I plan to cook carribean chicken as per recipe here: http://forums.moneysavingexpert.com/showpost.html?p=434016&postcount=14

I will be halving the ingredients as my SC is smaller. Can I cook it for 10 hours or would it be better at the 5-7? could I cook it on high for 5 hours then low for 5 hours? OH is working away so wanted to cook something nice for when he walks through the door.

I've never used this particular recipe, but would think that the 5-7 hours would be correct. It's a bit like boiling 4 eggs in a pan of water - still the same length of time if you're only doing 2 eggs instead - I think . Do you have to leave the SC to do it's own thing, or will you be in the house while it's cooking? If you're at home, I think I would check it after about 6 hours - just to make sure as it's a new recipe for you.

Also someone mentioned sausage casserole ... I have looked at several recipes and they all differ! Can someone please give me a no nonsense idiots guide? I have 8 sausages and I would have put carrot, suede, potatoes in with this then add peas to it later on? however I have no idea about what liquid to cook it in and how much? help please. I am a novice!
Thankyou

Make sure that you brown your sausages BEFORE putting them into the SC - nothing worse than anaemic sausages! I usually put softened onions and garlic, mushrooms, peppers and some pre-soaked dried mixed beans (or lentils) into my sausage casserole (though there's nothing to say you can't use carrots, swedes and potatoes - just keep the slices of carrot/swede thin if you do use them).

For the liquid, I use tinned tomatoes (one or two tins depending on the size of your SC) and a pack of sausage casserole mix. (instead of the packet mix, you could use a couple of stock cubes, dried mixed herbs and some paprika/chilli/cayenne pepper depending on your own personal tastes).

At the end of the cooking time, if it's still a little bit too liquid, you can thicken it with a couple of spoonfuls of powdered mash, or a couple of spoons of cornflour 'slaked' with cold water, or some gravy granules stirred in.

I usually serve it with jacket spuds, rice or pasta or some lovely crusty bread to mop all the delicious gravy.

Hope you enjoy your meal . SC's are very forgiving utensils - I've never produced anything totally inedible yet!

skintmumof3

when ever i make a stew etc in my sc it always has the same background flavour....
any ideas on what i can do...
thanks
skint
xx

falady

Hiya,

I got a new slw cooker yesterday and made a braised beef recipe which was v nice. It was seasoned with salt and pepper, 1 tbsp tomato puree, 1 tbsp paprika and a little bit of grated nutmeg - was v tasty!

Ali xx

Bongedone

Swede and turnip are strong flavours. If you are using these then the stew will taste of them.

MRSTITTLEMOUSE

Try adding different flavourings and seasonings.You only get out what you put in.Try a few drops of worcestershire sauce or a couple of tablespoons of mushroom ketchup(invaluable for an old fashioned stew flavour)celery salt,a pinch of smoked paprika there's loads of stuff you can try.Even adding just one herb say thyme instead of mixed herbs can seriously change the taste.I always add a touch of something different just to make it seem different even if it's the same main ingredients.
Have fun experimenting.

morganlefay

Skint, I have the same problem. When my sc is on there is a slightly 'chemical' smell in the house (even OH keeps commenting on it and he can never smell anything) and then things have this slight undertone in the flavour and taste very samey. I'm an old and good cook, but it baffles me, so I have stopped using the sc and use the hob or Remoska now instead. I got it from e bay, really cheaply, so I wondered if there is something in the crock itself which just goes on smelling when hot, so they sold them off cheaply. I don't know the answer but I shall read this thread with interest !

forest6

Just wondering why these slow cookers are being recommended. If I put it on before I go to work and turn it off around 6pm when I am ready for dinner, am I using less electricity having it on for 10 hours than I would use having my normal oven on for maybe 2 hours?

Thanks

forest6