Slow Cooker - The Recipe Collection

Sublime_2

andrewmp wrote: »

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.

I've never noticed any fattiness, but I do trim all the fatty bits. The dog gets them, so not wasted.

The pork should be fine.

andrewmp

Sublime wrote: »

I've never noticed any fattiness, but I do trim all the fatty bits. The dog gets them, so not wasted.

The pork should be fine.

I think I put too much curry paste in to be honest, I think that might be where the oil came from!

debtworrier

andrewmp wrote: »

I think I put too much curry paste in to be honest, I think that might be where the oil came from!

Oh well, easy to skim the fat off from the other portions in the freezer/fridge, eh?

I find that my slow cooker runs too hot to leave cooking all day, even on the low setting - meat tends to get over-cooked and dry out. I just use one of those timer-plugs to switch it on at about lunch time and it's fine by the time I come home in the early evening. The SC uses a lot less power than some of those big standing lamps, so it's safe.

I suspect that the manufacturers upped the cooking temperature so that they wouldn't get sued by the relatives of idiots who killed themselves by cooking chilli con carne in the SC. (It's the red kidney beans - they have a poison in them that's killed by boiling. You only have to worry about dried kidney beans - tinned ones have already been boiled as part of the canning process. If you use dried kidney beans just soak 'em overnight and then boil for 10 minutes before putting in the slow cooker.)

The good news is that the hotter temperature means I can easily "roast" a chicken in the slow-cooker, although you don't get that lovely crispy skin, of course. Chicken leg approx 2 1/2 hours on high, a whole (small) chicken about 4 hours, I think. Only did a whole chicken the once though, as it proved such a pain to get out of the pot. Still, much cheaper than running the oven!

As for the "fiddly" recipes in your book - all that frying and sealing and whatnot will make the dishes taste a little better, but if you just chuck everything in it will still be OK. Casserole recipes in general are very forgiving.

As for cooking other veg in with the casserole, some posters wrap potatoes in foil and then fish them out at the end of the process, or nest another, smaller, bowl in the middle with veg in it. I've not tried either myself, I just mix everything in together.

Oh - not cabbage or cauliflower though - they taste nasty if cooked too long, and the flavour taints the whole rest of the casserole.

Nessa56

The good news is that the hotter temperature means I can easily "roast" a chicken in the slow-cooker, although you don't get that lovely crispy skin, of course. Chicken leg approx 2 1/2 hours on high, a whole (small) chicken about 4 hours, I think. Only did a whole chicken the once though, as it proved such a pain to get out of the pot. Still, much cheaper than running the oven!


Do you put any liquid in with the chicken or chicken legs??

v
x

debtworrier

Nessa56 wrote: »

The good news is that the hotter temperature means I can easily "roast" a chicken in the slow-cooker, although you don't get that lovely crispy skin, of course. Chicken leg approx 2 1/2 hours on high, a whole (small) chicken about 4 hours, I think. Only did a whole chicken the once though, as it proved such a pain to get out of the pot. Still, much cheaper than running the oven!


Do you put any liquid in with the chicken or chicken legs??

v
x

I just oiled the chicken so that it wouldn't stick to the ceramic and then added a dessert spoonful or two of water. The SC needs a little bit of water to make the seal between the lid and the crock, apparently. I put the chicken leg in so that as much of the meat as possible would be in contact with the crock.

Don't forget to do the skewer test to see if it's cooked all the way through, especially the first time, will you?

Nessa56

thanks for that

I will try that one eveining and let you know how I get on, mnnn hungry now lol

v
x

icecreamdogpark

I always thought that browning the meat sealed the juices in then best to cook on slow but maybe i`ll have a go the other way !

andrewmp

I cooked a couple of pork steaks yesterday, on low all day, very very dry (even though I added sauce). I don't think I'll try pork again!

Sublime_2

andrewmp wrote: »

I cooked a couple of pork steaks yesterday, on low all day, very very dry (even though I added sauce). I don't think I'll try pork again!

Never mind. Its probably because there's very little fat on them, and they tend to be quite thin. A joint of pork should be fine, or maybe in a casserole type dish.

Bargain_Bunny

Hi all,

Im new to slow cooking and i need a little help.. I have a very small slow cooker which is fine as i am the only meat eater in the house, my hubby is veggie. I have just mastered a beef casserole, trial and error really as i have to add more/make less watery next time. Also want to stock up freezer for winter

Now the problem i have is that hubby is getting a bit jealous lol and comments how nice my food looks. He wants a veggie casserole but im not sure how to do one!!.

I have veg stock cubes, quorn fillets and i can add root veg? but can i use quorn fillets/pieces? or do i use lentils? if so what type and how do i prepare?

Sorry i have a tiny idea but i don't know how to put it all together..

BB