slow cooker quick questions thread

nic2075

Is it ok to change the heat setting half way through cooking? I was cooking some pork loin steaks with potatoes, carrots and cider on high, but my OH will be in a lot later, id rather leave it on med until hes in rather than reheat. High seemed to high as it was bubbling away

leiela

I want to try and use my SC more, i want to be able to set it up in the morning and have something ready when i come home from work, but i work long shifts and even using the low setting having been in the SC for 9hours EVERTHING is very overcooked.

Any ideas of any foods that might survive 9hours in a slow cooker?

nic2075

leiela wrote: »

I want to try and use my SC more, i want to be able to set it up in the morning and have something ready when i come home from work, but i work long shifts and even using the low setting having been in the SC for 9hours EVERTHING is very overcooked.

Any ideas of any foods that might survive 9hours in a slow cooker?

i had a beef casserole on over night (10 hours) last week and it was fab when i took it out. i left the meat and onions quite big chunks, and i browned it off first so it sealed in all the juices.

newlywed

nic2075 wrote: »

Is it ok to change the heat setting half way through cooking? I was cooking some pork loin steaks with potatoes, carrots and cider on high, but my OH will be in a lot later, id rather leave it on med until hes in rather than reheat. High seemed to high as it was bubbling away

lots of recipes say cook on high for an hour and then change to low - so I should think it's fine

Different_Corner

leiela wrote: »

I want to try and use my SC more, i want to be able to set it up in the morning and have something ready when i come home from work, but i work long shifts and even using the low setting having been in the SC for 9hours EVERTHING is very overcooked.

Any ideas of any foods that might survive 9hours in a slow cooker?

I'm having the reverse problem.
Have the smaller MR
Had a some beef skirt in the freezer, once defrosted I browned it, added carrots, swede, onions, garlic, seasoning, mixed herbs, oxo cube and a bouquet garni, deglazed the browning pan with about a quarter of a pint of water. All in the SC at 9am on low, home from work about 3pm, added 2 teasppons of cornflour had a taste.

Was tender, but def tasted of sausages ! I can accept it may be to many herbs conflicting there, anyway 3 hours later it wasn't much different, the swede and the carrots were still al dente though.

I just wasn't impressed. I always seem to get too much liquid that is fairly tasteless.
Any advice welcome.

dizzycow

Hi. I have some Pork Loin chops I would like to try cooking in my SC, can anyone suggest what I could put in with them to make a tasty sauce. Also sould I brown the chops first?

nic2075

dizzycow wrote: »

Hi. I have some Pork Loin chops I would like to try cooking in my SC, can anyone suggest what I could put in with them to make a tasty sauce. Also sould I brown the chops first?

Hi this is what I made on Friday, and it was absolutly gorgeous. I browned the chops first so they had a wee bit of colour, then in the SC i put in carrots, onion, garlic, quartered new potatoes, tsp of mustard and a bottle of cider. I left the chops whole. I added a little more stock just to cover it all. I cooked on high for 2 hours then turned it too low for 5 hours. 30 mins from the end I added a little cronflour to thicken it slightly.
My oh was very impreesed, all the potatoes had taken on the lovely sweet juice and all the chops had started to break up into chunks. mmm makes me hungry again just thinking about it.

dizzycow

Thanks nic2075 mine is cooking at the mo. Hope OH likes it, he is still to be converted on the wonders of SC. Will let you know the verdict!

hayley11

Do you think this recipe will work? I've kind of put together a few different recipes i've found online.

Cream of tomato and lentil soup:

400g tin of tomatoes
90g red lentils
1 Onion
Garlic (i've got the lazy garlic)
1 tsp paprika
400ml Veg stock
100ml Double cream
Salt and Pepper

If I just throw all this in tomorrow morning, do you think it will be okay? Then i'll blend it all when it's cooked. Thanks

Different_Corner

I'm really falling out of love with my SC now, I've tried chicken casseroles, meatballs, (both ended up dry in texture) various cuts of beef, particularly shin and skirt and I'm finding that whatever red meat I use it always tastes the same no matter what recipe I use.

As much as I love the idea of chiucking it all in before work and not having the evening hassle I'm just not enjoying the food