slow cooker quick questions thread

Phi_2

So is it a case of trial and error -- or use Low and see what happens

Its a shame the Instruction Book is thin on info

I may use the Morphy Richards Instruction Book (I downloaded a copy) which bases everything on Medium (Tesco one doesn't have that setting) and gives the alternatives for Low and High settings-- and as its is listed as 170W I assume that will be at the Low setting which is similar to the Tesco one at 174W again I assume at the Low setting

lexuslass

Hi everyone!

this thread is soo big to plough through!

I have got a 1.7kg joint of beef to cook for tomorrow nights dinner... can someone give me some help as to what time this would need to be put into the slow cooker in the morning to have dinner ready for about 6 or 7pm ish pleeeease?

Also, if any of you have any ideas what to put with it I'd be ever so grateful!!!

Thanks in advance!!

RustyFlange

Phi wrote: »

So is it a case of trial and error -- or use Low and see what happens

Its a shame the Instruction Book is thin on info

I may use the Morphy Richards Instruction Book (I downloaded a copy) which bases everything on Medium (Tesco one doesn't have that setting) and gives the alternatives for Low and High settings-- and as its is listed as 170W I assume that will be at the Low setting which is similar to the Tesco one at 174W again I assume at the Low setting

I would say trial and error to be honest. but I think that pretty much stands with slow cookers anyway! All about experimenting til it works for you.

Can I ask where you got the MR instruction book from? does that have recipes in?

Verianna

Wanting to do chicken coq au vin tomorrow in the SC, completely cheating the whole way (good old colman's packet mix) but do I need to brown off the chicken thigh or can I just chuck them in? Was thinking about 8/9 hours on low for cooking time

Apart from sausages I normally just chuck meat in raw but this is the first time I have done chicken.

Phi_2

RustyFlange wrote: »

I would say trial and error to be honest. but I think that pretty much stands with slow cookers anyway! All about experimenting til it works for you.

Can I ask where you got the MR instruction book from? does that have recipes in?

It is quite a useful Instruction Book.

It has about 25 recipes covering Soups, Main Courses and Desserts. It also has info on Suitable Foods for Slow Cooking and Tips for Slow Cooking and has the working capacity shown as well fopr both 3.5L and 6.5L SCs

You can download and then save it from :-

http://www.morphyrichards.co.uk/Downloads/InstructionBooklets/IB48710.PDF

RustyFlange

Phi wrote: »

It is quite a useful Instruction Book.

It has about 25 recipes covering Soups, Main Courses and Desserts. It also has info on Suitable Foods for Slow Cooking and Tips for Slow Cooking and has the working capacity shown as well fopr both 3.5L and 6.5L SCs

You can download and then save it from :-

http://www.morphyrichards.co.uk/Downloads/InstructionBooklets/IB48710.PDF

That is fantastic thankyou ever so much! Given me so many different ideas!

ShelBell

Verianna wrote: »

Wanting to do chicken coq au vin tomorrow in the SC, completely cheating the whole way (good old colman's packet mix) but do I need to brown off the chicken thigh or can I just chuck them in? Was thinking about 8/9 hours on low for cooking time

Apart from sausages I normally just chuck meat in raw but this is the first time I have done chicken.

Hi,

I never brown chicken, but it's personal preference. If you're using a packet mix don't forget to use less liquid than it suggests, and you may need to thicken it up with porridge oats/mashed potato powder/cornflour.

Olliebeak

Verianna wrote: »

Wanting to do chicken coq au vin tomorrow in the SC, completely cheating the whole way (good old colman's packet mix) but do I need to brown off the chicken thigh or can I just chuck them in? Was thinking about 8/9 hours on low for cooking time

Apart from sausages I normally just chuck meat in raw but this is the first time I have done chicken.

If I'm doing chicken with skin on, then I brown it first to get rid of the fat that lies just under the skin. If I've skinned the chicken first (or for diced breast fillets) then I put it in as it is.

Upwind

Hi ladies (or any wise men)

Going to chuck a whole chicken into my SC tomorrow morning for dinner in the evening. Is it preferable to skin the beast prior to placing in SC, or would it be better to leave skin on and remove it after cooking? As advised by many on here, I shall be putting some veggies in the bottom and a little hot water to cover the base, but I am unsure if the chicken should go in legs up or legs down for the best results? - my theory being that the breast would need the more heat/cooking. Your advice would be gratefully received by a SC novice.......thanks

Phi_2

RustyFlange wrote: »

That is fantastic thankyou ever so much! Given me so many different ideas!

Glad I could help

It is a very useful Instruction Book and much better than the Tesco one, but hey you cant have everything at under £10

I often look on the net at other makes own websites for Instruction Books when I buy something especially if the item I have bought lacks information like this Tesco on