In my slow cooker today...

mdhughes03

Hi Elkay, don't worry about the bubbling pot syndrome, mine always does this after a couple of hours but my stews have always been fine

HTH

elkay115

mdhughes03 wrote: »

Hi Elkay, don't worry about the bubbling pot syndrome, mine always does this after a couple of hours but my stews have always been fine

HTH

So is it still ok to keep it on then? A bit worried as I need to go out and don't want to come back to a disaster (or kitchen on fire lol). Or would it be ok to keep it on 'warm' now until tonight for dinner?
Any idea's how long stew should be cooked for in it? I haven't time to read back on the thread just now, but will do later for cooking other stuff.

nearly-30

elkay115 wrote: »

So is it still ok to keep it on then? A bit worried as I need to go out and don't want to come back to a disaster (or kitchen on fire lol). Or would it be ok to keep it on 'warm' now until tonight for dinner?
Any idea's how long stew should be cooked for in it? I haven't time to read back on the thread just now, but will do later for cooking other stuff.

Don't worry, it will be absolutely fine. Just make sure it's on a chop board and sort of in the open on the worktop (Like not under the wall cupboards) and it'll do grea. I'll be honest, my SC always needs a good 7 hrs on high for stew but have to admit thinking of upgrading as I think most peoples do quicker.

However, I have left stew in on medium for a good 8 hrs and I think it just gets more tender!!!! Gorgeous!!

nearly-30

kidcat wrote: »

Beef Bouguignon

1kg beef shin (I have also used braising beef) - diced
100-150g bacon bits
350-400g shallots/baby onions
250-350g mushrooms
2 garlic clove (sliced)
1 bouquet garni ( I cheat and buy a jar of ready made teabag style)
1 TBSP tom puree
750ml red wine
250ml beef stock
Oil for frying

In a frying pan heat a small amount of oil (1tbsp to start usually but depends on frying pan size), brown the beef, usually takes me three batches, throwing it into SC as its done. Then fry mushrooms, bacon, shallots and garlic till browned.
Add bouquet garni then tom puree. Cook for a couple of min. Add wine and stock to pan, (dont worry if it all wont fit, just add what you can). Than add pan contents and rest of liquid ingredients to SC.
Once its all in the SC I give it a good stir, then take a double folded piece of tin foil to cover the inside of the SC, usually placing it slightly above ingredients rather than at the top of the pan.
I then cook for about eight hours, switch off SC over night then cook again the next day for 4-6 hours before serving. About 30 min before serving, I take the liquid out of SC and reduce it slightly adding it back to SC with the meat to sit ready to serve.

Hope that makes sense,

Kidcat - that sounds lovely:T !! Couple of tricks in there I've never done. Putting tin foil in?? Do you mean just sitting a folded piece on top of everything? Does that make it cook quicker or something? Also, that seems to be a lt longer than I cook it - maybe I usually do the 8 hrs but not the further 4! That sounds like I could put it on before I go to bed, then leave it running until dinner time the next day?? Is that correct?

Thanks for this!

elkay115

nearly-30 wrote: »

Don't worry, it will be absolutely fine. Just make sure it's on a chop board and sort of in the open on the worktop (Like not under the wall cupboards) and it'll do grea. I'll be honest, my SC always needs a good 7 hrs on high for stew but have to admit thinking of upgrading as I think most peoples do quicker.

However, I have left stew in on medium for a good 8 hrs and I think it just gets more tender!!!! Gorgeous!!

Ok thanks. It's just it has never developed 'bubbling pot syndrome' (I love that saying) before, so I wasn't sure if that was normal or not.

kidcat

nearly-30 wrote: »

Kidcat - that sounds lovely:T !! Couple of tricks in there I've never done. Putting tin foil in?? Do you mean just sitting a folded piece on top of everything? Does that make it cook quicker or something? Also, that seems to be a lt longer than I cook it - maybe I usually do the 8 hrs but not the further 4! That sounds like I could put it on before I go to bed, then leave it running until dinner time the next day?? Is that correct?

Thanks for this!

Yes sit the tin foil just over the ingredients not quite touching, its not to speed it up its to stop condenation watering it down I think, several old recipes I found required it so I incorporated it into mine.
I use the cook twice method cos it was recommended by someone, letting it settle and rest overnight brings out the flavours?
I left it on by mistake last time and think it was def better to let it sit.

I should mention that I cook in on low the whole time, nothing higher, and mine is a MR 6.5l one. Good luck!

kidcat

Oops forgot to say the tin foil thing is a cartouche. And its also to replicate the double lid of very old crock pots, I think.

zippychick

kidcat wrote: »

Yes sit the tin foil just over the ingredients not quite touching, its not to speed it up its to stop condenation watering it down I think, several old recipes I found required it so I incorporated it into mine.
I use the cook twice method cos it was recommended by someone, letting it settle and rest overnight brings out the flavours?
I left it on by mistake last time and think it was def better to let it sit.

I should mention that I cook in on low the whole time, nothing higher, and mine is a MR 6.5l one. Good luck!

I Would be scared of getting food poisoning this way? I thought you were supposed to cool food asap, get in fridge or freezer. Am i missing something or just paranoid?:rolleyes:

I can barely eat defrosted food for goodness sake, without thinking im going to poison myself :rotfl:

Rikki

I have winter vegetables and a couple of stock cubes ready to cook over night for a lovely thick warming soup. :drool:

champys

zippychick wrote: »

I Would be scared of getting food poisoning this way? I thought you were supposed to cool food asap, get in fridge or freezer. Am i missing something or just paranoid?:rolleyes:

I can barely eat defrosted food for goodness sake, without thinking im going to poison myself :rotfl:

It should be no problem zippychick (in my book at least), as the next day you cook it again for several hours, which 'sterilises' it once again. And then you eat it hot. Sounds perfect to me.