In my slow cooker today...

Uniscots97

pattycake wrote: »

Yes,I have been given a brand new one although it has never been used, I think it has been around for a while. The donor just never used it. I have got it out of the box but there are no recipes with it just a little leaflet virtually telling me to wash the thing before I use it. Duh!

I really fancy having a go as I am a big casserole cook but not sure how to start with the slow cooker.

Does it mention anything at all about the 'Auto' setting? Don't really want to 'experiment' in case it goes horribly wrong (and thank you for replying to my question)

Lois_and_CK

shaz_mum_of__2 wrote: »

Afternoon ladies (and chaps?)

Lamb hot pot here
couple carrots thinly sliced on the diagonal iykwim
1/2 small swede thinly sliced
shredded leek
2 onions thinly sliced
6 large potatoes thinly sliced
bag of cheap frozen lamb chops(defrosted)

layer the meat an veg ending with a nice posh layer of potatoes add about 1 pint stock cook on low for 8 hrs

you may need to baste the potatoes as they are not immersed in the liquid at the beginning but once cooking for a while they are

i love lamb and potatoes together

We actually had this on tuesday and having the leftovers tonight with a little mint sauce adde with roasties and red cabbage ...........yummy

Cheap too about £3 alltogether for 8 big portions



Also i have a few tins of value chicken soup wich were to watery as soup any ideas for slowcooking them in something??


I love my slowcooker for the reasons everyone mentioned plus if dinner is ready when i come home the takeaway doesn't get a look in i think moneysaving in general is about organisation ..............i always spend more when rushed and stressed

Shaz

Have you used lamb stock (cube) or a home-made stock?

Lois_and_CK

Lucycat wrote: »

Yep, totally agree coffee adds a lovely depth of flavour in things (I started off using it in chilli, now it goes in anything beefy!)

This is a daft question, because I use chocolate in chilli and I can't taste that... but I don't like coffee - do you get a coffee-tinge in your finished dish?

Uniscots97

Lois_and_CK wrote: »

This is a daft question, because I use chocolate in chilli and I can't taste that... but I don't like coffee - do you get a coffee-tinge in your finished dish?

Not that I've noticed when this has been cooked for me, but I'll let you know tomorrow once I've sampled my own.

zippychick

Im going to try moroccan tagine over the weekend. My friend cooked it but she waited until half an hour before it was ready and put the cous cous on top. Does anyone know does it need cooked first or soaked or just put in as is?

beautiful_ravens

unixgirluk wrote: »

Does it mention anything at all about the 'Auto' setting? Don't really want to 'experiment' in case it goes horribly wrong (and thank you for replying to my question)

I have a 4 year old Cookworks cook-pot - what was your question about unixgirluk?
Auto is the setting where everything should be done automatically (bring to boil then simmer) but tbh I think it gets hot quite fast compared to my old slow cooker, and the simmering looks just like boiling to me. I worry a bit about leaving it on and going out for ages, and I weight the lid down with 1kg weight and put a cloth in the lid because it splutters and water goes everywhere if its quite full. I have never left it alone for much more than an hour. Its a bit like a naughty child in that respect!

And in my SC this evening is a load of old stewing steak & onions, which Im going to make into mince tomorrow (with added breadcrumbs to make it stretch:) ), and then freeze.

beautiful_ravens

Thats reminded me that I once put a whole rabbit in it and went out, and when I came back, the rabbit had straightened and poked up out of the crock, and the lid was suspended over the rabbit legs sticking out!!

angelavdavis

beautiful_ravens wrote: »

Thats reminded me that I once put a whole rabbit in it and went out, and when I came back, the rabbit had straightened and poked up out of the crock, and the lid was suspended over the rabbit legs sticking out!!

Brings a whole new meaning to bunny boiler

I have just put a puff pastry lid onto the steak and kidney which has been cooking in the slow cooker all day.

sb44

beautiful_ravens wrote: »

Thats reminded me that I once put a whole rabbit in it and went out, and when I came back, the rabbit had straightened and poked up out of the crock, and the lid was suspended over the rabbit legs sticking out!!

:eek:

I just read your post to my husband and he said not to ever get him rabbit.

He has now worries there!

champys

zippychick wrote: »

Im going to try moroccan tagine over the weekend. My friend cooked it but she waited until half an hour before it was ready and put the cous cous on top. Does anyone know does it need cooked first or soaked or just put in as is?

Hi zippychick - I'm also doing a tajine this weekend for lunch guests on Sunday. I would think that putting the couscous on top of the tajine will make the end result really stodgy! Why not serve the couscous separately?
The couscous you buy these days is always already pre-cooked and doesn't need soaking. All I do is tip it into a pyrex bowl, add a pinch of salt and sometimes some spices (cinnamon, coriander, cumin for example - optional). If you like, you can put a little butter on top or a drizzle of olive oil. Then just cover it with boiling water and let it stand for 5 minutes or so - or until you need it. Finally, just before serving up, I fluff the couscous up with a fork and quickly re-heat it in the microwave for 3 minutes (depending on quantity). Really easy, and very quick.