In my slow cooker today...

sunrise27_2

got a potato bake in mine
normally have a problem with the potatoes not being cooked properly
so have cut them a bit thinner and cooking for longer
fingers crossed

tiggy_114

I looked through alot of this thread but can't find the answer so just gonna ask. What's so good about slow cookers that they get a thread on the money saving expert site? I have had a s/c for about a year stuck in my cupboard. I've only cooked in it about twice. The things i cooked turned out nice but it just seems easier to do a casserole in the oven. Am i missing something? I know you can use cheaper meat cuts but i don't really eat much but chicken and mince. Seems to be loads of reciepes for mince and veg also. So what advantage is there to using the slow cooker over conventional oven cooking? Also i usually substitute mince for quorn or soya mince. Does anyone know if you can do this in a slow cooker?

Uniscots97

Got my new slow cooker (cookworks). It has 4 settings, off, low, high and auto(?). I tried rice, curry powder, garlic, paprika, pepper, leeks, onions, carrots and some ham in it last night with some chicken stock (I let it cook on high for 2 hours). It went quite thick quite quickly do I need more liquid? What the Auto setting? Does anyone know?

TrixieB

Autop setting is HIGH for so long ( on mine it's two hours) and then LOW for the rest of the time, did you get an info booklet with it?

And re liquid, if you are cooking something that sooks up the water like rice does then yes you'll need to make sure you add correct amount of liquid ( check packet of rice) - for casseroles etc I don't add as much liquid as none evaporates.

newlywed

tiggy_114 wrote: »

So what advantage is there to using the slow cooker over conventional oven cooking?

For my slow cooker, it's only 160W on high (and I don't leave it on high for long anyway). So it's like leaving a couple of lightbulbs on all day and works out cheaper than cooking in the oven (we have an electric oven). The other major thing that influenced me is that you can bung it all in and leave it all day while you are out at work. I'd never leave anything on the hob or in the oven whilst out all day :eek:.

Last night I made chilli in my slow cooker overnight, I often make bolognaise sauce in it as I prefer it that way (I'm too impatient if cooking it on the hob and don't let it cook for as long as I ought to bring out the flavours - usually just cook it till the meat and any veg in it is just about done).

I love coming home from work to dinner that is ready and just needs to be dished up

Uniscots97

TrixieB wrote: »

Autop setting is HIGH for so long ( on mine it's two hours) and then LOW for the rest of the time, did you get an info booklet with it?

And re liquid, if you are cooking something that sooks up the water like rice does then yes you'll need to make sure you add correct amount of liquid ( check packet of rice) - for casseroles etc I don't add as much liquid as none evaporates.

No booklet I'm afraid. Does anyone on here have a Cookworks slow cooker?

Sugar_Junkie

I'm very excited today as it's my first time using a slow cooker! I've wanted one for ages so I can put it on in the morning before I go to work then come home and tea is all ready to eat and I don't have to start cooking. For my first attempt I've put in a pork and cider casserole I've made before in the oven but just used less liquid. Fingers crossed it'll be edible...

Doom_and_Gloom

Vegetable chilli - serves at least 4 people:
2 onions (200g)
1 large carrot (200g)
100g of dry soya mince
100g of dry red lentils
2 chillis
200g peas
200g sweetcorn
400g tinned tomatoes
Water to cover
Cayenne pepper
Oregarno
Jerk seasoning
Garlic powder
Tomato puree

I will serve this with quinoa. It's been on Low since 4am so it's nearly ready I'd say .

marri_lou

I was lazy and made soup in mine

Hand full of frozen cabbage
one pack frozen lentils
two handfuls frozen carrots
an onion
tin of tomatoes
stock cubes

left on overnight on low, everything cooked and just stuck the handblender in it to whizz it down.

miacat

ok i decided to get my slow cooker back out again and blow the dust off!

since ive had it, ive only done meat in it once cos it was'nt that tasty.

BUT the rice pudding i make in it is THE best ever.

anyways, today im being adventerous and made some lemoncurd mmmm...

will be ready in about 3 or 4 hours.