Slow Cooking what do you do in yours ;-)

ariba10

Why would it not get up to a suitable temperature?

craigywv

PasturesNew wrote: »

Do any//many of you actually put RAW meat into your slow-cooker? And ... isn't that 'dangerous' as the cooking process never gets the meat up to a temperature where potential harmful stuff would be killed off?

Browning stuff first wouldn't be possible before work ..... so, always wondered when people would find the time to do all that prep work in the mornings.

everything i put in mine is raw of course it gets heated up to the safe level mine is scalding just bung it in and cook away its very safe

Popperwell

MatyMoo wrote: »

I do stews, roast chicken & red cabbage in mine but always looKIng for new ideas.

So many sites devoted to slow cooking, threads on MSE and free books to download...

Yet I nearly always end up doing basically the same meal(all the veg you can think of with gravy)all that changes is the meat I add...

But the last few days I have found that I can do it in a saucepan on a hob within 15-20 minutes...so I am unsure if I save much energywise using the SC...and I tend to reheat any leftovers on the hob anyhow...as it is quicker, nice to have the option though...

Popperwell

PasturesNew wrote: »

Do any//many of you actually put RAW meat into your slow-cooker? And ... isn't that 'dangerous' as the cooking process never gets the meat up to a temperature where potential harmful stuff would be killed off?

Browning stuff first wouldn't be possible before work ..... so, always wondered when people would find the time to do all that prep work in the mornings.

The last few days I have browned meat/sausages first(It could be done the night before? But I have put raw meat in a SC and a few weeks ago I found a link that says it is safe to do it in a SC as long as you cook it long enough but I think it had to be done for the maximum time if at low setting or cooked on high...just that it will not have that cooked look. But you'll know whether it is cooked by using the usual ways of checking such as juices running clear etc...

Try this...

http://culinaryarts.about.com/od/safetysanitation/p/slowcooksafe.htm

unimaginative_user_name

With Christmas not so far away I thought I would mention mulled wine in a slow cooker. Just put read wine, water, sugar and whatever spices and citrus fruit you fancy in your sc on low for about an hour and it will 'mull' then stay hot without boiling and be great your Christmas drinks party!

Kantankrus_Mare

We always do our beef joint in slow cooker. Makes the best gravy!!

Other dish I use it for regularly is chicken veronique.

Sounds posh but is sooooooo easy to do and is one of my favourite meals.

Brown four chicken breasts in a frying pan with a little butter and oil.

Transfer to hot slow cooker..replace lid.

In remaining fat fry off a chopped onion for about 7/8 mins

Sprinkle over 2 tblsp of plain flour and pour in stock which is approx three quarters of a pint . Made up of half white wine and one stock cube and water.

Slice four or five mushrooms and add to pan with a bay leaf.

Season and whisk till mixture comes to boil and thickens.

Pour over chicken in pot and turn down low (if leaving all day)

Just before serving add a couple of spoonfuls of double cream and about ten halved green seedless grapes,

And eat!!

I usually serve with carrots and parmentier potatoes.

Delish !!

sarah222

OMG that chicken dish sounds lush def going to try that - Im actually a stay at home mum but both daughters are in school now but love freedom slow cooker gives me as hubby is often late home as he is a courier and we always eat together so use it for curries or stews and the bread machine works great so when he walks in he has a lovely stew and home made bread and I look the domestic goddess but really it has all taken me around 20 minutes loading time lol

lollipopsarah

Haha good for you sarah.
xx

Patchwork_Quilt

Cooked a chicken in the SC today. Should have browned it first as it came out rather pale but sat it on a bed of 1 carrot, 1 onion and 1 celery stick. Added a mugful of boiling water and put the chicken on top. Left on High for 6 hours. I believe a slow cooker is supposed to get up to about 88C which is sterilising temperature. However, it was cooked through and looked ok with some gravy made from the veg juices. What I liked about it was that I could stick it in there when I had time and just get on with the rest of my day.

lollipopsarah

Wow thankyou craig i've got a bag of diced pork in the freezer and wondered what to do with it. (silly me bought a roasting joint to cut into steaks - naaaaah it was all bits tied together)
Will try that for me and son when he comes home from uni, so hungry he'll try anything.
xx