Slow Cooker - The Recipe Collection

dirtyflannel

tesco are selling the black bowled slow cookers for a tenner at moment. I got the silver model one and its fab. highly recommended. tried to sly one into shopping trolley but oh insisted we didnt need another. He'll be sorry come this winter I'll tell ya!!!!

Beatlefan

Hi, I've been thinking about getting a slow cooker and am tempted by the one currently on sale in Tesco for a tenner. Never used one before, so sorry to ask a basic question (:o), but how do they work out in terms of electricity use? If you're cooking something for a long time, don't they use more electricity? Or do they cost less because you're cooking at a lower temperature, albeit for a long time?

Anyone know if the one for a tenner at Tesco is any good?

If we get one, I'll be sure to revisit this thread - some mouthwatering recipees here!!!

Thanks for any help you can give me. :A

Christina_F

Hi
I am looking for a recipe using rice in a slow cooker - can anyone help pls?

DEBTMONKEY1A

Can't seem to find the up to date one?

Penelope_Penguin

DEBTMONKEY1A wrote: »

Can't seem to find the up to date one?

It's here

Penny. x

DEBTMONKEY1A

Ok...LOVE cooking-bit crap at roasts! Bought a value turkey leg (£1-20-sainsburys)....skinned it-quick brown over very high heat in pan-roughly chopped carrots & oniions/threw in pot (quite big chunks)....put in 3/4 litre veg stock (I used marigold-I suppose any stock would do but marigold is organic & v.good)-put browned leg in to rest on veg (so 1/2 submerged)...pinch dried herbs/pepper-3/4 hours on high (could equally be 6-8 low but I was running late!)...LOVELY! meat fell off bone! Just added some bisto instant gravy powder (think it was for oniion gravy)...let simmer for 5 more mins to thicken.

Enough beautiful, lean dark meat to feed 2 greedy people & enough left over for a big turky sarnie next day! Any gravy left can be liquidised either with a bit of turkey or just with the veg (which can of course be eaten at same time as initial serving of meat) to make a soup! :beer:

C_J

I bought the Tesco one a few months ago, and use it several times a week. It's excellent.

SomeBozo

Hello everyone.

I have read through a lot of the thread but have a question regarding cooking joint of meat.

We have a oversize slow cooker (I have 7 kids!) and use it a lot, but I am getting bored. We tend to do chillis, currys, casserole etc.

However I would love to cook joints of meat in it, esp chickens (I can fit 2 in mine)

My questions are :

1) Do you put the joint straight on to the bottom of the slow cooker? When I roast in the oven I usually put them on a privet of veg?
2) I assume there is no way to get crackling from a pork joint in the cooker?
3) How much water to use? You don't have to submerge the meat do you? And if not do you turn the meat during cooking?
4) Whats the average for a chicken in a cooker?

Thanks
Bozo

Pink.

SomeBozo wrote: »

Hello everyone.

I have read through a lot of the thread but have a question regarding cooking joint of meat.

We have a oversize slow cooker (I have 7 kids!) and use it a lot, but I am getting bored. We tend to do chillis, currys, casserole etc.

However I would love to cook joints of meat in it, esp chickens (I can fit 2 in mine)

My questions are :

1) Do you put the joint straight on to the bottom of the slow cooker? When I roast in the oven I usually put them on a privet of veg?
2) I assume there is no way to get crackling from a pork joint in the cooker?
3) How much water to use? You don't have to submerge the meat do you? And if not do you turn the meat during cooking?
4) Whats the average for a chicken in a cooker?

Thanks
Bozo

Hi SomeBozo,

1) Yes I put the joint onto the bottom of the slow cooker but you could add veg to the bottom if you wanted. Root veg take quite a while to cook in the slow cooker.
2) No you won't get crackling from pork in the slow cooker but you can remove the fat and pop in under the grill to get crackling to serve with the meal.
3) I use very little water when cooking a joint....just enough to cover the base of the pot as the meat produces it's own juices and will cook in the steam produced. Use the juices to make the gravy. I turn beef and pork if I'm cooking it, but only because I'm one of these people who can't leave the slow cooker alone to do it's stuff. I've never turned chicken.
4) My slow cooker is a morphy richards 6.5 ltr and cooks much faster than my original slow cooker so a chicken would be cooked in 4-5 hours. It won't brown and crisp as it would in the oven so I always take it out when it's almost ready and pop it into the oven or onto the barbeque to crisp up the skin.

If you are doing a beef joint, use one of the cheaper cuts such as brisket, rather than an expensive one as the point of slow cooking is to tenderise the meat.

These threads might help more:

whole chicken in the slow cooker

Cooking A Gammon Joint in the Slow Cooker

Pork Joint In Slow Cooker

lamb joint in slow cooker

What would you do with a 1.85KG Beef Brisket in a slow cooker?

Pink

elf06

Hi I am new to the site (well to this bit anyways) and a confessed slow cooker virgin. I have been trawling through all the slow cooker posts and have found them really usefull however, after deciding which recipe to try first, I have come across a bit of a problem. My SC (which is a pretty cheap one) has 4 settings. In the leaflet that comes with it the instructions are

OFF - switches the appliance off
LOW - can also be used for heating up cooked food
HIGH - the normal SC setting. Cooking time is around 7-8 hours
WARM - keeps recently cooked food warm

Now my question - if i go out to work (I leave house at 7.30am and dont get back until 5.30-6pm:mad:) should I use the low setting even though it can be used to heat up foods?????
This has probably been done to death but I cant see the answer anywhere so appologies if I am repeating question