In my slow cooker today...

peppa-pig

Summer01 wrote: »

How did you find the 4.5lt Breville SC? I am thinking of getting this one too but there are currently no reviews on the argos website.. Was thinking of either this one or the Morphy Richards which most people say it good on this site.

i've only had it 3 days and ive used it twice so far. and so far i have done lamb shanks and yesterday we had stewing steak. really pleased with it.

theres plenty of room in it still and i managed to save some of yesterdays to freeze for another day.

today im gonna do a sausage casserole.

i havent used any others but i am chuffed to bits with this one and for the price you cant really go wrong.
i will put a review on argos later when i get a chance!

squirrelchops

Beef casserole. Had some dregs of red wine left that was ok so bunged that in too. OH likes potato in it so that saves me having to do spuds extra for him to take to work.

Off to a meeting in a bit but when i get home no cooking ...hurrah!

Sunnyday

FiBe wrote: »

Hi All

After a successful first go at using my slow cooker (I made sausage casserole), my second attempt (beef casserole) has gone a bit t*ts up

I'm not sure if I cooked it for too long (12 hours on low) as I was out from 8 am to 9.40 pm!!! Some of my veg is looking slightly green or black (mainly the red onion) but I'm not sure if its just the herbs in the stock that has caused this??? Am I going poison myself if I eat it???

And I can't get the liquid to reduce at all, any tips would be really helpful;) :rolleyes:

I don't want to get disheartened using it as I love the fact I can just leave it cooking

Hi, i`ve done this before and it`s just been cooked a bit too long and won`t poison you lol. I just stirred in the well done veg and took some of the liquid out. Try adding cornflour to a small amount of cold water and adding this back in to thicken it, you could even add this to liquid taken out and thicken it seperately in a pan and add it back in after it has thickened, save the liquid left over and freeze for stock etc

Good luck

SD

zippychick

FiBe wrote: »

Hi All

After a successful first go at using my slow cooker (I made sausage casserole), my second attempt (beef casserole) has gone a bit t*ts up

I'm not sure if I cooked it for too long (12 hours on low) as I was out from 8 am to 9.40 pm!!! Some of my veg is looking slightly green or black (mainly the red onion) but I'm not sure if its just the herbs in the stock that has caused this??? Am I going poison myself if I eat it???

And I can't get the liquid to reduce at all, any tips would be really helpful;) :rolleyes:

I don't want to get disheartened using it as I love the fact I can just leave it cooking

Ah bless! Dont worry. My book says the same about cornflour and water paste, but to turn it up to high for half an hour. Trial and error

Don't give up!

Sarahsaver

red onions do gp green when cooked like this.

i have a beef casserole in mine. Beef, onions, carrots, red wine, stock, herbs and orange zest. Will do cobbler topping later

FiBe_3

Thanks for your help guys!!!! :beer:

I admit to being not much of a cook so am relieved that I can go back to flinging everything in the pot and leaving it rather than hovering over it to make sure I haven't made a boob!!!

I can continue my experimentation with ingredients and using some of your yummy looking recipes now. :T

Can you use plain flour instead of cornflour to thicken up???

Tia_Maria06

Hi, I've not really used my slow cooker for anything but beef stew, so I bought a nice joint of lamb on the bone and dont know how to cook it properly...

I dont want anything too strong in flavours as I really enjoy slow roast lamb as a rule.

I dont know about quantities of stock needed either, do you cover the meat or not.. I am sure I saw a friend ages ago put a small joint of pork in the pot with nothing and she went to work!! I didnt manage to ask how it was:cool:

thanks everyone xx:T

System

peppa-pig wrote: »

i've only had it 3 days and ive used it twice so far. and so far i have done lamb shanks and yesterday we had stewing steak. really pleased with it.

theres plenty of room in it still and i managed to save some of yesterdays to freeze for another day.

today im gonna do a sausage casserole.

i havent used any others but i am chuffed to bits with this one and for the price you cant really go wrong.
i will put a review on argos later when i get a chance!

Thank you, I popped in to get one (the last one in the store). I had £10 on my nectar card so it wasn't too much to pay extra on top due to it being half price.. Let me know how you get on! I'll also put a review on Argos when I have used mine.. Maybe it's a new model..

noodles42

Quote:
Originally Posted by FiBe
Hi All

After a successful first go at using my slow cooker (I made sausage casserole), my second attempt (beef casserole) has gone a bit t*ts up

I'm not sure if I cooked it for too long (12 hours on low) as I was out from 8 am to 9.40 pm!!! Some of my veg is looking slightly green or black (mainly the red onion) but I'm not sure if its just the herbs in the stock that has caused this??? Am I going poison myself if I eat it???

And I can't get the liquid to reduce at all, any tips would be really helpful;) :rolleyes:

I don't want to get disheartened using it as I love the fact I can just leave it cooking

Hi

Dont get too worried - I have the same problem whenever I do a chicken casseroley type thing. Now always make sure I have a tub of thickening granules in the cupboard (I always mess up the cornflour method) these are quick cheap and easy - work with curry, casseroles, chilli (great with a chunk of bitter dark choc melted in it).

Good luck with it

scaty

Hi FiBe
try McDougalls thickeming granuals -i find them brilliant. just sprinkle into hot mixture and then watch it thicken. Its been off the market for a couple of months but just picked up a few cartons of the stuff. Not quite inexpensive like corn flour but soo easy to use when you need it.

Also its Glunten free :T for those on a coeliac diet