slow cooker quick questions thread

HariboJunkie

freakyogre wrote: »

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

I think you could make it but don't overcook it or it will just fall apart and go mushy. i'd just add the cream as per recipe. I would think it would be nicer if you grilled it at the end to gratinise it.

Nice recipe by the way. i think I'll give it a go on Sunday. x

freakyogre

HariboJunkie wrote: »

I think you could make it but don't overcook it or it will just fall apart and go mushy. i'd just add the cream as per recipe. I would think it would be nicer if you grilled it at the end to gratinise it.

Nice recipe by the way. i think I'll give it a go on Sunday. x

Thanks for such a quick reply!

I was going to do it while i'm at work on Monday, but think i'll try it on Sunday so I can keep an eye on it. It does look yummy and handy too as I have all the ingredients except cream. I love that website

pollywollydoodle_2

I think this recipe will come out quite dry if you don't add the cream. Instead of 400ml of cream you could add about 100- 200ml of stock and see how it goes. You can always add more if it looks dry.

billieboy_2

Chris25 wrote: »

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

I used mine with hot liquid, put it on at 7am and didn't eat until 6pm. I reckon it was cooked by lunchtime! Also I had it on high for an hour to start. So next time, I'm going to try with cold liquid and put it on later and on low. I work from home so at least I can keep an eye on it. It did seem to be bubbling a lot round the edges. Seems a lot hotter than my other one. My other one is a very small Tower Compact which only serves up to three, although I've used it for four people. I wanted a large one to be able to batch cook with it. You also need a lot less liquid with these modern ones.

23rdspiral

hi, i just got a sainsbury's 'lamb breast' on reduced. i thought at 1.49 (it was worth a try and worked out at cheaper than pork for the same weight.)

i've never even heard of this cut! i looks like a shorter pork tenderloin, if you know what i mean. the packet says long slow cooking, so i thought slow cooker. any ideas anyone?

HariboJunkie

23rdspiral wrote: »

hi, i just got a sainsbury's 'lamb breast' on reduced. i thought at 1.49 (it was worth a try and worked out at cheaper than pork for the same weight.)

i've never even heard of this cut! i looks like a shorter pork tenderloin, if you know what i mean. the packet says long slow cooking, so i thought slow cooker. any ideas anyone?

It's a delicious cut but I always sear it well first to get rid of some of the fat. Then it's ideal for slow cooking.

23rdspiral

HariboJunkie wrote: »

It's a delicious cut but I always sear it well first to get rid of some of the fat. Then it's ideal for slow cooking.

excellent news!

would you go traditional (carrots, peas ect) or something else maybe morroccan (tomatoes, spices ect)? I'm always a little confused by lamb

pinkparrott

Hi everyone, i've used my sc quite a lot, but i've got a roasted chicken carcass with a lot of meat left on it too, 1 full leg etc.
I want to make it in to chicken soup.
i was going to remove all the skin etc and just put it in the slow cooker with some onion, carrotts and herbs and water and leave it on low overnight.
then tomorrow fish out the carcass and strip the meat off,
will this make a good base for chicken soup?
what should i then add to it tomorrow?

i've only ever made veg soups before like carrot & corriander and parsnip etc.
help.

thecatswhiskers

I apologise if I've missed a thread somewhere but I'm new to these boards. Could someone explain a slowcooker to me and what I'd use one for? I'm not very domesticated.
Thank you.


thecatswhiskers xx

geordie_joe

try this

http://en.wikipedia.org/wiki/Slow_cooker