Slow Cooker - The Recipe Collection

patchwork_cat

I have the big slow cooker 6L? and was thinking that a divided bowl and or a large deep rack to raise things above any casserole in the bottom would be useful. Anyone any ideas how you could cook jacket potatoes above and meat in the cooker?

andrewmp

elf06 wrote: »

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

Mine says the same thing, I'm going to try high as it says that's the 7-8 hour setting but I notice most people say to use high. What did you end up using?

Sui_Generis

I find high cooks pretty quickly - but that's relative to the amount of food obviously. If I wanted to leave something in for 7+ hours I'd use low.

Sublime_2

I would put on low if leaving all day too for 9/10 hours. My high setting cooks much too quickly for that.

andrewmp

Sublime wrote: »

I would put on low if leaving all day too for 9/10 hours. My high setting cooks much too quickly for that.

Whoops, too late, I've got it on high for over 8.5 hours, the instructions did say that it takes 7-8 hours. It won't burn will it?

andrewmp

Another question, I kept it in the fridge overnight, will it have been too cold to "work"? I don't want to get home to raw food!

Nessa56

andrewmp wrote: »

Another question, I kept it in the fridge overnight, will it have been too cold to "work"? I don't want to get home to raw food!

You won't go home to raw food at all, I always do that and it cooks lovely, it might have dried out a little with it being on hot, it really depends on how much liquid you have in the crock.


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andrewmp

Nessa56 wrote: »

You won't go home to raw food at all, I always do that and it cooks lovely, it might have dried out a little with it being on hot, it really depends on how much liquid you have in the crock.


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Thanks :-)

It's a curry so plenty of liquid, fingers crossed!

Sublime_2

I'm sure it will be fine on what setting you have got, especially if you have added liquid. Enjoy your curry.

andrewmp

Sublime wrote: »

I'm sure it will be fine on what setting you have got, especially if you have added liquid. Enjoy your curry.

It was very nice, made enough for four portions (three in the freezer). I was quite suprised at how fatty it was though considering I didn't add oil, I'm guessing more fat comes out of stewing steak than I had guessed.

I'm trying pork steaks today, just put some herbs in and some jar sauce to keep it moist. I've put it on low this time so I'll see how it goes, it's all trial and error.