slow cooker

kittycat204

I am planning to cook recipes such as this one, so it's ready for me when I get back from work. http://www.sixsistersstuff.com/2011/09/slow-cooker-orange-chicken.html
If, as the recipe suggests, I shallow fry the meat, but some time before I want to cook the recipe. I then put it in the slow cooker to go on in 4-5 hours am I likely to give myself food poisoning?

Thanks.

Bonniew86

I doubt it. I use my slow cooker religiously and quite often prepare everything on an evening and then before I go to work, just switch on the slow cooker. It's never harmed me. Plus I think the time cooking will kill any bacteria and germs. It'a lovely in the winter to come home to the smell, plus not having to do much additional cooking. Have you ever tried cooking meat for a Sunday roast in a slow cooker? - absolutely fail safe and delicious!

WLM21

Bonniew86 wrote: »

. Have you ever tried cooking meat for a Sunday roast in a slow cuooker? - absolutely fail safe and delicious!

Have you a recipe for that please, maybe for a joint of beef or pork.

Thank you :beer:

camNolliesMUMMY

Just prepare as you would for it going in the oven, no oil needed as it will cook n it's own juices but if you are new to this and your unsure a splash of water in the bottom won't hurt.
I've left my whole chicken in there for 6-8 hrs on low and it was beautiful.
I've done a gammon joint in apple juice and honey glaze and that was amazing too.
Not done roast beef or lamb yet?

CT19720

I quite often do a joint of beef in my sc. I just add a bit of water in the bottom and then put the joint in - leave on low for 6-8 hours, and it is beautiful and very tasty. Be warned though it is hard to carve though as it just falls apart. we quite often have it with peas and rice.

kittycat204

camNolliesMUMMY wrote: »

Just prepare as you would for it going in the oven, no oil needed as it will cook n it's own juices but if you are new to this and your unsure a splash of water in the bottom won't hurt.

my issues i the recipe says

"In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot."

so I would be part cooking chicken the night before, or even the morning before and it would be sat out of the fridge for a few hours before the slow cooker came on.

camNolliesMUMMY

kittycat204 wrote: »

my issues i the recipe says

"In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot."

so I would be part cooking chicken the night before, or even the morning before and it would be sat out of the fridge for a few hours before the slow cooker came on.

Sorry I was answering the second question about roast dinners

Bonniew86

It won't harm you. Most recipes involve a small bit of cooking before putting them in the slow cooker. You could always put them in the fridge until you're ready to cook it.

joedenise

I don't usually bother browning meat or veg before putting in the SC. Just prep everything and leave in the fridge, then put it into the SC before you leave for work.

Don't have that problem anymore since packing up work!

Denise

jessie15

joedenise wrote: »

I don't usually bother browning meat or veg before putting in the SC. Just prep everything and leave in the fridge, then put it into the SC before you leave for work.

Don't have that problem anymore since packing up work!

Denise

Hi, I have only ever browned meat and veg before slow cooking, do you find everything cooks ok when you cook without browing first?

Bonniew86

I don't always brown it, depends how much washing up I can be bothered with! I do find, especially with a roast joint, that it does look a bit lacklustre and any fat on the outside doesn't crisp up if you don't brown it first.