In my slow cooker today...

myrnahaz

If my meat stews are too thin after cooking, I add some instant gravy mix, I just have to stir it well and can serve it immediately.

I made a real disaster yesterday - I followed a recipe for beef stifado that was on the free asda Easter magazine. It was beef, onions, allspice, cinnamon, red wine and (here's the mistake) red wine vinegar and honey; it smelled really nice (a bit like mulled wine) but it tasted disgusting - really thin and vinegary. I added my magic gravy powder remedy but it didn't help so I added more honey - in the mistaken belief that it would dampen down the acidity, but it made it inedible. I think I'll have to empty it down the loo (I don't have a waste disposal unit).

myrnahaz

PS: On the wall of the gents loo in the Little Chef motorway cafe were tiles printed with cookery tips (I saw it on TV on a programme called something like the big chef sorts out the little chef). One of them said that if you've cooked something that's very acidic (like bolognese etc), add salt, as this reduces acidity better than sugar.
(note: this tip didn't help my horrible Stifado, by the way)

mooomin

Hello!

Can't be late for work again because I'm posting on here (!) so quickly, in mine today is:

Big lump o'lamb (No idea what part of the lamb as the label fell off)
Herbs
Salt&pepper
Garlic
About a pint of stock

I will make soup from the leftovers and if there is as much meat leftover as I suspect there will be, casserole too!

HAGD all!

josey1964

Mexican chicken with beans and rice.
Using left over roast chicken from weekend. There will be enough for today and tomorrow.

kidcat

Beef in ale in mine today

Some stewing steak
Garlic
Onions
Brown sugar
Flour
Mushrooms
Ale
Beef Stock
Herbs and Bouquet garni

Hoping it turns out ok.

Woodyrocks

myrnahaz wrote: »

If my meat stews are too thin after cooking, I add some instant gravy mix, I just have to stir it well and can serve it immediately.

I made a real disaster yesterday - I followed a recipe for beef stifado that was on the free asda Easter magazine. It was beef, onions, allspice, cinnamon, red wine and (here's the mistake) red wine vinegar and honey; it smelled really nice (a bit like mulled wine) but it tasted disgusting - really thin and vinegary. I added my magic gravy powder remedy but it didn't help so I added more honey - in the mistaken belief that it would dampen down the acidity, but it made it inedible. I think I'll have to empty it down the loo (I don't have a waste disposal unit).

I was too ashamed to admit that my first (and so far sole) attempt with my slow-cooker was a freaking culinary disaster too It was a chicken recipe I copied out from the library and I think the mistake I made might have been not taking the skin of the chicken thighs I used. Or maybe it was the oil I added. All I know is that it was disgusting and a total waste of ingredients. I shall be trying something new tomorrow, having taken the beef out of the freezer just now, and I hope I have better results otherwise I will just have to admit that I am a slow-cooker failure!

k2tog

Take heart Woodyrocks, some of mine were less than divine also! I'm never quite organised enough to be as committed to SC as some on here but what comes out of the SC has got better and this thread really helps, and so does hearing about disasters as well as triumphs.
I'm going to try shoulder of lamb on Wednesday (never done a joint before) but worrying how to stop it being too fatty. Fingers crossed!

Pink.

Beef, onions, beer, a stock cube, lots of black pepper and herbs de provence simmering away in mine at the moment. I'll add kidneys and mushrooms to it later then thicken it and split it into two....one half for the freezer and the other half to be put into a casserole dish topped with thinly sliced potato and finished off in the oven.

k2tog, If you find the juices are too fatty, take them out and let them cool (I normally put mine outside on a windowsill..covered in case of insects etc). The fat will rise to the top and harden and you can lift it off. Add the remaining juices back in and thicken and serve as usual.

Pink

Edited to add I found leftover pepper sauce from yesterday in the fridge. It was cream based but I've slung it in too....tastes scrummy even without the mushrooms and kidneys.

I must not lift the lid again
I must not lift the lid again
I must not lift the lid again....

Rikki

A nice hot chilli for me today.

machairs

I'm so glad I found this thread! Given me some great ideas and a few chuckles about disasters too.

My disaster was Fish Pie - can't remember the recipe but it included tinned prawns and frozen cod. It was rank and went straight down the toilet pan with much retching by my family. I stuck the slo cooker in the cupboard and left it for months after that.

However, I have now dusted it of and it's used regulary. Today I have some chicken chests, sliced frozen onion and a tin of ww chicken soup thrown in for good measure. I'll serve it with boiled tatties and sliced green beans. Smells lovely so here's hoping.

Anyone on here who has a large family and uses a larger slo cooker? In this household there are 3 adults, 8yr ds, 2.5yr ds and 1 (tomorrow actually!) yr ds. I need a bigger slo cooker and one which does chicken and large joints in it. What make/model do you use?

A