slow cooker quick questions thread

Scubabe

Bumpity Bump - please? Is anyone online who could answer that quick question?

queenbee167

Scubabe wrote: »

Bumpity Bump - please? Is anyone online who could answer that quick question?

There is no need to soak the pearl barley I just add it with the meat and it turns out fine. Hope this helps.

Scubabe

Thank you! I ended up doing exactly that, throwing it in, and hoped it would be fine.
Now I just need to hope that it's all cooked by 8pm or so!
Next time I'm doing this straight after breakfast

Cheers

mrssnowy_2

I hate pearl barley,reminds me of cold porridge-YUK

Sorry
mrss

hayley11

I've got a frozen bernard matthews turkey roll, I usually cook it from frozen in the oven for about 2 hours, I was wondering if it'd be okay cooking it in the slow cooker? Would I need to put stock in the bottom? Do you know how much stock i'd need?

Thanks in advance

butterfly72

Hi, I'm going to be using my Cuisinart SC for the first time tomorrow! :j I'm planning a beef in red wine stew. The recipe asks for braising steak. I don't really know my cuts. Is this the cheapest cut or is there a cheaper cut I can use? And if I get a really cheap cut will in become succulant in the cooker? I've had regular oven cooked stews before were you are chewing the meat for ever!

Also, does anyone know roughly how long it takes this particular cooker to get upto temp?

Thanks!

onetomany

hi i just wanted to say thanks , today i choped peppers, mincie, onion, garlic,mushrooms, lentiles,oats tomatoes and herbs, and cooked it in the slow cooker and the kids loved it there is enough, 4 4 more meals left probley do chilli, lasange etc,i also done a chilli on the hob tho from scratch for me and hubby and bulked it out with veg etc and still got loads left for another meal(forgot to wash hands tho and got chilli in me eye ouchhhhhhhh) also not sure if i should put it here but got a great deal on a book in smithes, called slow cooker reduced from £15 to £5 thanks again everyone keep the recipes coming

butterfly72

butterfly72 wrote: »

Hi, I'm going to be using my Cuisinart SC for the first time tomorrow! :j I'm planning a beef in red wine stew. The recipe asks for braising steak. I don't really know my cuts. Is this the cheapest cut or is there a cheaper cut I can use? And if I get a really cheap cut will in become succulant in the cooker? I've had regular oven cooked stews before were you are chewing the meat for ever!

Also, does anyone know roughly how long it takes this particular cooker to get upto temp?

Thanks!

Ok, so I went with the braising steak and its cooking away now! The recipe I'm using states to add the carrots (it says use baby.. .but I've just copped regular carrots into chunks) in after 7 - 9 hours and cook on high for 30 - 45 mins. I then add my dumplins and cook for another 30 -45 mins. So the max my carrots chunks will get is 1 hr 30 mins. Do you think they will be cooked by then? Should I add them earlier. (recipes also says leek sllices in later too!)

I was hoping to throw it all in at the beginning (not the dumplings) and forget about it. Do veggies like carrots always go in later? I'm a bit confused.

ShelBell

Carrots need to be cooked on high, they won't soften on low. So maybe the thought behind that is that the meat is better done on low for a long time. Don't see why you couldn't whack the carrots in at the beginning and just turn it up when it says to add them, they might lose their colour but if you don't mind that then that's what I'd do!

Gingham_Ribbon

Beef and guiness stew?

I have braising steak, carrot, swede, leek and onion.

Do I add it all at once?
Do I use stock as well as guiness?!

Very excited. Never cooked with guiness before and I'm new to cooking with meat too!