slow cooker quick questions thread

miacat

Different_Corner wrote: »

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

hi D_C....i get what your saying. I did a chicken casserole in mine when i first got it, and none of us was impressed . I had put lots of herbs ets to it but it tasted bland. so i only made rice pudding in mine for a long time. Just this week though i decided to try it again and made a steak and mushroom suet pudding. I was well surprised how nice it was and would make it again. perhaps try something like this instead of a liquid style meal.

zippychick

Im sitting reading the slow cooker threads. I am cooking chicken casserole today - second time using SC. I have sliced the carrots as fine as i could but just left them like that - and the same with the leeks. I have it on low for an hour and have now put it on auto.

Is there a good chance my veg wont cook properly? i didnt realise it had to be cut so small

this thread is great by the way!

rosered1963

zippychick wrote: »

Im sitting reading the slow cooker threads. I am cooking chicken casserole today - second time using SC. I have sliced the carrots as fine as i could but just left them like that - and the same with the leeks. I have it on low for an hour and have now put it on auto.

Is there a good chance my veg wont cook properly? i didnt realise it had to be cut so small

this thread is great by the way!

Hi Zippychick.

I got a slow cooker for Christmas but haven't used it yet as the rules seem so different from using a normal cooker. I was thinking of doing the exact same recipe as you when I came on this thread (spooky) and would love to know how your casserole turned out, and whether your veg cooked ok.

zippychick

well! She's still cooking, and ive tasted and its pretty good. Nice flavours and the veg re cooked - well the one bit of carrot i sampled was, and the leeks have fallen apart! Seems i had nothing to worry about. I put it on ihgh for a while to ensure they cooked.

Just making some roast potatoes to go with it. SO verdict is good. Ive never had chicken casserole and this one has tinned toms in - which is why i was also dubious. The sauce is a bit runny, but i could skim some off as it would make a lovely soup!

If you need a recipe, just shout, I would be happy to help.

Lovin this slow cookd business after second use.

rosered1963

zippychick wrote: »

well! She's still cooking, and ive tasted and its pretty good. Nice flavours and the veg re cooked - well the one bit of carrot i sampled was, and the leeks have fallen apart! Seems i had nothing to worry about. I put it on ihgh for a while to ensure they cooked.

Just making some roast potatoes to go with it. SO verdict is good. Ive never had chicken casserole and this one has tinned toms in - which is why i was also dubious. The sauce is a bit runny, but i could skim some off as it would make a lovely soup!

If you need a recipe, just shout, I would be happy to help.

Lovin this slow cookd business after second use.

Hi Zippychick - that sounds lovely. I think will I will have a go now!

Thanks very much

Smjo

Just wondering most of the recipes I have seen for Spag Bol in the slow cooker seem to need the ingredients to be browned - is this neccesary?. I was hopefully of bunging it all in and having it cooked by the time I got home from work - or should I should I be browning mince at 6.00am!! Any suggestions???

tiff

How about browning it now, then put in the fridge overnight and put everything in the slow cooker in the morning.

Smjo

Sounds like a plan - but just worried about reheating it - is this safe - no chef and would not like to posion other family members!!

donna73

sorry if this is already on here somewhere but i'm getting a bit too sleepy to trawl through it all!

I've got a turkey drumstick to put in tomorrow with potatoes, carrots and parsnips and stock, never cooked one before, do i need to part cook /brown it first? do i need to put it on high to begin with? worried whether it will cook through properly.
I'm planning to get it on in morning ready for teatime
thanks

zippychick

possibly a silly question, but when making soup how does the liquid water ratio go compared to normal soup? just the same quantity?