In my slow cooker today...

Lois_and_CK

Buttonmoons wrote: »

I rarely use my slow cooker because everytime (yesterday aswell) I put beef in, it goes grey and tough? What am I doing wrong?

Hi buttonmoons. How are you cooking it at the moment?

With stewing beef, I put it in with veg and stock, cook on low for 6 hours - it always comes out tender. I don't tend to brown it unless a recipe demands I do!

With brisket, I sit it on top of some onions and carrots and a bit of beef stock - enough to cover the veg. Cook it on low for 6-7 hours, then take the beef out, wrap it in foil for 20 minutes so it can 'rest' (no idea why you have to do this, I just follow the pack on this one :rolleyes:)

laineyc_2

My new SC has arrived. Already have dinner sortde for today but I at least I have it for the weekend.

sb44

For those with dogs.

Our furry friend has dry food (Royal Canin) but won't eat it on it's own (can you blame her!) so I normally mix a few grams of cooked chicken in with it and it goes down a treat.

Anyway, if you buy the packs of fresh chicken drumsticks (think I paid £1.50 for a pack of 7 from Tesco), cook them in the slow cooker for about 7 hours on low, they will fall off the bone, you can freeze them individually so that you have cooked chicken available to them at short notice.

I didn't bother adding any liquid as I left the skin on so the fat added the moisture to prevent them drying out.

debidoodle

Sweet potaoes
onions
left over tomatoes in the bottom of the fridge
red pepper
yellow pepper
sausages
left over sweetcorn
packet sausage casserole mix

Just got in from work and it smells lovely.

blueberrypie

Tinned cannellini beans, slices of apple, sauteed onions, bit of maple syrup, bit of treacle, bit of tomato puree, bit of mustard powder, and some sausages, pre-cooked and cut in halves... have just finished and it was delicious :-)

zippychick

zippychick wrote: »

Ok. I have an irish pork shoulder joint am going to cook on friday and wondered on best advice? debating between throwing a can of cider and some mustard in, or just roasting as is (but then i would be worried about reheating the meat again to put in other dishes as will want to stretch and freeze some?

First joint thing, only done casserole type things and relatively new.

Also has anyone tried the lasagne successfuly? http://www.recipezaar.com/Crock-Pot-Lasagna-21706 Got it from the slow cooker collection (I am learning! )

!

did anyone have any suggestions about my pork or the lasagne? I also have chicken drumsticks now! Pork is first thing. I liked when i seen Jamie oliver roast it all crispy so am tempted to put in oven, but its the first joint of meat ive ever bought and ive certainly never used a SC for one! Help!

im thinking barbeque chicken?

morganb

I've never done roast pork in the SC but I did a beautiful piece in the oven the other day; the trick is to make sure it is BONE dry before you put it in; score it well and rub salt into the top; then it will crackle beautifully ...

blueberrypie

zippychick wrote: »

did anyone have any suggestions about my pork or the lasagne?

I've done a couple of different lasagnes in the slow-cooker - not the particular recipe you linked to, but it does seem to work well. I've done a standard meat one a couple of times, and a vegetarian one with spinach and soy crumbles, which was absolutely delicious (my fairly picky 11yo went back for more about three times!)

IME, lasagne in the slow-cooker sits there looking like it's doing nothing, and you peer in through the lid every so often going "hm, I dunno about this..." and then, a few hours in, it suddenly starts to look "right". The only thing I don't like about doing it in a slow-cooker is that you can't cut nice square slices of it, so the presentation isn't as good as it could be with an oven-based lasagne - but the convenience-factor makes up for that :-)

shaz_mum_of__2

Lamb tagine today

2lb lamb chunks
2 onions chopped
juice and zest 2 oranges
2 teaspoons honey
2 teaspoons garlic puree
2 teaspoons tomato puree
about 1 pint lamb stock(3 cubes )
1 cinammon stick

about an hour from end of cooking adding
dried apricots
ground almonds about 50g
and a handful chopped mint

served with lemon and coriander couscous cooked in a bowl with some asdas seasoning

The tagines a first for me so wish me luck

Shaz

Spicey

In my SC today I have a whole chicken.