slow cooker quick questions thread

billieboy_2

Take out lamb shanks and keep warm. Mix some cornflour (about tablespoon) with cold water and stir into slow cooker. Cook for about half an hour longer (could return lamb shanks to SC or just keep warm). HTH. Can someone answser my question please?

zippychick

billieboy wrote: »

Seems a silly question this:o but I've just taken delivery of a 6.5L slow cooker and nowhere in the instructions does it say whether to use hot or cold liquids.

With my ancient Tower cooker the instructions said to always add boiling hot liquids to it but it also advised sauteeing ingredients first whereas I get the impression that with the modern ones there is no need. This one has low, hot and keep warm settings so I'm thinking maybe using cold liquids and putting it on hot for a bit would bring it up to the right temperature and then turn it down to low? Would be grateful for any replies. TIA.

Billie - my new one also says to use hot liquids - or else it takes too long for the SC to get back to the right temperature. Hope that helps.

carlamagee

thanks for helping me billie -- i have no idea how to answer your question though. hopefully someone will be along soon to help you.

billieboy_2

zippychick wrote: »

Billie - my new one also says to use hot liquids - or else it takes too long for the SC to get back to the right temperature. Hope that helps.

Ha ha thanks Zippie - I've just had a reply from my earlier e-mail to the manufacturer who says it doesn't need to be hot!:rotfl:

zippychick

maybe youre is super duper? he he !

It doenst have to be, but it will just take a while to get up to heat again. Chuck liquid in micro for two mins, done - pre heat SC for 5 mins

Or, don't ! ha ha

billieboy_2

zippychick wrote: »

maybe youre is super duper? he he !

It doenst have to be, but it will just take a while to get up to heat again. Chuck liquid in micro for two mins, done - pre heat SC for 5 mins

Or, don't ! ha ha

Ha ha, he he indeed:D. Having looked at the e-mail again it looks like it's written by a telephone/e-mail answering service and not by the company itself. Anyway, I shall do it your way (and my old way) and see what happens:beer:.

zippychick

*winky* Stick with what you know.

pollywollydoodle_2

I always use hot liquid in mine.

Instant mash potato is also a good thickener (not too much though you don't want a pot of mash :rotfl:) it also helps if the sauce is salty. Putting lentils in too at the beginnng of cooking helps to thicken and bulk out the end sauce/gravy

Chris25

I have a large Prima SC and you don't need to heat liquid or pre-heat SC first. I don't like it as much as my smaller one (can't think of name just now:rolleyes: but it's ancient, red/beige square - might be Tower) which you do have to heat beforehand.

This one gets very hot - even on low and I stand it on a worktop saver and would never leave it on & go out. I also find that the food is cooked much more quickly than in the other. So it's OK for some things & not for others

freakyogre

Probably a bit of a 'duh' question, but do you think I could make this http://www.bbcgoodfood.com/recipes/5018/carrot-parsnip-and-horseradish-gratins in my slow cooker rather than in the oven? If so, at what point would I add the cream? (or do you think I could use an alternative to cream as I don't really like it...if so, what?)

I'm not sure if doing it in the slow cooker will just turn it into a soup!

Thank you