slow cooker quick questions thread

katycocoa

Re: browning beef

Some people do and say it gives more flavour but to be honest I have done it both ways and haven't really noticed any difference so I just put everything in raw now. I always use red wine or guinness or murphys with stock and have never had a disaster. The closest I came was when I used meat that was particularly gristly and tough and took about an extra 3-4 hours cooking. We had something else for tea instead and ate the stew the night after but have to say it was the nicest one I'd made

ShelBell

I don't It's just personal choice.

Boomdocker

I did plain beef in gravy in my sc a few weeks back and it was delish.This week I got beef with kidney as well. Can i cook the kidney for the whole amount of time too, do you think it might overcook otherwise?

MRS_TO_BE_2

And also I have a slowcooker thats round and deep like the cheap Argos one.....I always cover my food with stock nothing is left uncovered...it always needs thickening. I use gravy. Any hints or tips?

katycocoa

I would use a lot less liquid. You really don't need much in a slow cooker because it doesn't evaporate. To thicken sauces at the end I sometimes just blend some of the veg in there. That way I don't have to use cornflour and its a bit healthier.

sarahpenny

Cakes?? In the SC?? How exciting, I had no idea you could do that. Does anyone have a recipe?
Thanks very much

bluejosiah

sarahpenny wrote: »

Cakes?? In the SC?? How exciting, I had no idea you could do that. Does anyone have a recipe?
Thanks very much

Chocolate Cake - Serves 6
butter for greasing
1 tbsp cocoa powder
115g butter softened
115g caster sugar
2 meduim eggs
115g self-raising flour, sieved

Icing
2 tbsp cocoa powder
85g butter softened
225g icing sugar
2 tbsp milk
grated chocolate to decorate (optional)

1. Preheat the slow cooker on HIGH. Butter an 18cm (7in) cake tin.
2. Blend the cocoa powder with 2 tbsp hot water and allow to cool.
3. Beat the butter and sugar until light and fluffy.
4. Beat in the cocoa mixture and the eggs, one at a time, adding a little of the sieved flour with the eggs. Using a metal tablespoon, gently fold in the remaining flour.
5. Spoon the mixture into the tin and smooth the top. Cover securely with foil. Using a lifting strap (foil folded for strength placed under the tin) lower the tin into the slow cooker and add sufficient boiling water to come half way up its sides.
6. Put the lid on and cook on HIGH for 3-4 hours.
7. Turn out on to a wire rack and allow to cook completely.
8. To make the icing, blend the cocoa powder with 2 tbsp hot water and allow to cool. Beat the butter, adding the icing sugar, milk and cocoa powder mixture, until smooth and fairly soft.
9. Halve the cake horizontally and sandwich with half the butter icing. Spread the remaining icing over the top and decorate with grated chocoloate if using.

LEARN from my mistakes. Make sure the 7" tin is deep about 3". Check half way through that the slow cooker isn't boiling dry.
Making a cake this way makes it stay moist. This recipe is taken from "Slow Cooking properly explained by Dianne Page" ISBN 0716020475

cooking_mama_2

Sorry to hear about your porridge, I think you should add a little more liquid next time. I am going to try that one though.
I think it is a tricky one to start with and that you should go on with confidence with your slow cooker.. lamb neckk chops cook beautfully in it with just onions and potatoes and plenty of stock - not to cover. But it is better to have too much liquid, you can always take it away. Hope that helps.

geek0

Just got out my new slow cooker bargain for less than a tenner at Argos last week. Ive decided to go with the good old stew as i got a good deal on some stewing steak (YS) lol im learning see, just a quick question tho, ive put in a pint of stock which about covers the veg but it doesnt cover the meat which ive stuck on top will the meat cook ok like that? hopefully will be able to make some pies with the remaining stew if all turns out ok :T

nell2

That is fine. You just have to cover the veg. More liquid is released too as things start to cook. You've done the right thing putting the veg at the bottom as it takes longer to cook than the meat. Enjoy your tea later - it should be yummy!