slow cooker quick questions thread

2cats1kid

Ah gotcha! Mine has 3 settings also - low, medium, high and I was equating your warm to my medium, (so still a cook setting, rather than a keep warm setting). My mistake, soz!

Penelope_Penguin

I'll add this to the SC QQ thread now, as it may help someone else

Penny. x

Lou05

What a great thread! I'm slowly using my slow cooker more now (or at least trying to!). Just decided to do some baby ribs when I get home for dinner - will 3.5/4 hours on high be enough to just the meat tender before cooking for 40 mins in the oven or should I just do them in the oven?
Thanks in advance!

bunty109

Well my slow cooker arrived today in good time to help me out when I am working late over the next few weeks! I just wanted to ask if browning is essential? I will try and brown meat where required but when I have an early start it isn't something I fancy!

Sorry if it's been asked before, but I haven't read the whole thread!

newlywed

bunty109 wrote: »

Well my slow cooker arrived today in good time to help me out when I am working late over the next few weeks! I just wanted to ask if browning is essential? I will try and brown meat where required but when I have an early start it isn't something I fancy!

I don't think it's essential but in my experience:

sausages look strange if they aren't browned first
and chicken breasts seem to dry out a bit unless sealed first

The only other thing I fry off first is mince to drain it if it's fatty

Skint_Catt

You can doa whole chicken in a SC can't you? Do you brown it first and do you add liquid?

marri_lou

I tried to cook liver in my cooker but it was horrible. I put it in with some stock, onions and a bit of flour to thicken.

It came out all dry and crumbly - what did I do wrong?

helenhugs

marri_lou wrote: »

I tried to cook liver in my cooker but it was horrible. I put it in with some stock, onions and a bit of flour to thicken.

It came out all dry and crumbly - what did I do wrong?

ahh that would be making the mistake of thinking you could eat liver lol
Horrible stuff. I could never inflict it on my children after being forced to eat it as a child
Hugs
Helen

bunty109

newlywed wrote: »

I don't think it's essential but in my experience:

sausages look strange if they aren't browned first
and chicken breasts seem to dry out a bit unless sealed first

The only other thing I fry off first is mince to drain it if it's fatty

Agree about the sausages, but hadn't realised that about the chicken so I will bear that in mind. Thankfully I have time to prep the chicken casserole I was going to do so I can do the browning for that!

newlywed

Hi,
I want to do baked apples (bramleys) in the SC

How long for?

I've got a MR so low, med and high settings

Thanks