Very old slow cooker!

youareallhelpingme

I need a bit of help. I've been looking at the SC recipes and seen about cooking joints and mince in them but I was given a really old Cordon Bleu SC (orange outside with brown crock and low/high setting) and I was given the book to go with it, but all the recipes are stew types with lots of liquid.

Can I use this type to make bolognese or cook a chicken without stock or just a small amount with some veg underneath the chicken etc? I think I could get so much more out of it but don't want it to overheat if it needs liquid.

Thanks, Me

thriftwizard

I think you should be able to. I had one of those when I was first married, back in the mid 1980s, and used it regularly to roast chickens etc. - don't think I've ever been able to stick to recipes! It may be a bit hotter on "high" than a more recent one, and burn a little bit more 'leccy, but basically it's the same beastie under the hood. Try it one day when you don't have to go out, so that you're there to intervene if needed.

bupster

I have one of these or similar and I've never noticed it lose any liquid when cooking, so I'd just have a go if I were you! I also have the original 1970s recipe book somewhere and I'm sure it talks about cooking all sorts in there, including bolognese (and I'm fairly sure some kind of cake :eek:)

lizzyb1812

You could check the wattage on the bottom of the slow cooker and compare it those in Argos etc - I doubt there'll be much difference. The recipes in the old books may be liquidy because slowcookers were relatively new and not much experimentation had been done so manufacturers erred on the side of caution.

youareallhelpingme

Brilliant, thank you :T

Living_proof

I used to have the large version of what you have, and quite honestly I think it does a better job than the newer gleaming white (now yellow) Cookworks one I bought about five years ago. The brown ceramic container seemed to cook more succulently than the new one and I would persevere with it if I were you.

My new one cost me £5 at CBS, still in the box!

WeegieWumman

youareallhelpingme wrote: »

I need a bit of help. I've been looking at the SC recipes and seen about cooking joints and mince in them but I was given a really old Cordon Bleu SC (orange outside with brown crock and low/high setting) and I was given the book to go with it, but all the recipes are stew types with lots of liquid.

Can I use this type to make bolognese or cook a chicken without stock or just a small amount with some veg underneath the chicken etc? I think I could get so much more out of it but don't want it to overheat if it needs liquid.

OMG! I was given one of these too and I've done nothing more useful than just pick it up and look at it and promise myself that I'd use it tomorrow. I WILL use it before this week is out so that I won't break my new year's resolution. Hope that we have a successful result with it.

ariba10

We have an old Slow Cooker bought very cheap at a car-boot. It is far better, and used more often than the larger and more expensive one we bought later.