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Angela wrote: »
I suppose when i say stringy i mean you cant get a slice from it, i dont paricularly like the falling off the bone/ falling apart type meat I like to be able to slice it, but perhaps you can only get this from roast meat. I dunnoThat is normal from a SC chicken, though the breasts are usually still carvable on mine.
Anyway I have a collar of pork in the SC at the mo 2kgs just wondering how long to cook this,am wondering if 5 hours would be ok?
Any ideas gratefully appreciated.How did the pork go?
karenjayne wrote: »
Hi, I have a really old SC, one without any controls. I cook great joints of meat in it, but if I try & do a casserole or add veg to the meat it never cooks. They are really hard even if I cook things for about 9 hours. What am I doing wrong do you think? Many thanks
camNolliesMUMMY wrote: »
just to let people know who have a slow cooker/crockpot i recently found out when id bought some chips from the chip shop that when my oh said he was going to be late i put his portion of the chips back in the paper and put it on the keep warm setting and put his chips in the sc, he said they tasted just like they had been bought 2 hrs later, same goes for roast potatoes if someones running late for the sunday roast
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