In my slow cooker today...

Sui_Generis

elf06 wrote: »

Today I have left over half onion sliced thinly, left over mushrooms sliced and left over fry steak from the freezer with a jar of blackbean sauce!

In case its of any use I tend to put vegetables under any meat because some veg can take a long time to cook in a SC but also to stop the meat sticking to the pot - the first time I floured beef it ALL stuck to the bottom. However it all cooks in the end so whether it makes much difference I'm not sure.

I'm sure everyone does this but just in case its of use to someone - if you want to flour and season cuts of meat I find the easiest and least messy method is to place the flour etc in a food bag then put in the meat, tie the neck and toss it around, much less messy.

elf06

Ah it should be ok. I have made a few things now and tend to mix it all in the SC and then kind of flatten it down so that everything is under the liquid and (so far) everything has been cooked well. Thats is except for the pots I put ontop of a hotpot recipe and they werent so much not cooked as just plain grim!!!

Sublime_2

I prefer pastes for that reason too. Definitely more flavour, and I like to add my own bits anyway. I have only used Black Bean in a stir fry, so its nice to know that it will turn out ok in the SC.

Lois_and_CK

elf06 wrote: »

Sui_Generis - I totally agree about jar sauces (much prefer to make my own) but LOVE blackbean from the chinese. If anyone has a recipe then I would love to try making it myself. Jars serve a purpose but I dont think they can ever beat the real thing.....

This one is highly rated on Good Food:

http://www.bbcgoodfood.com/recipes/1393/peppers-with-black-beans-

Sublime_2

Lois_and_CK wrote: »

This one is highly rated on Good Food:

http://www.bbcgoodfood.com/recipes/1393/peppers-with-black-beans-

Great recipe, thanks for the link. We are having a takeaway tonight, so I hope its as good as that looks :j.

qswazxd

Hello everyone,

I've had my slow cooker for about 2 years now and have only used it a handful of times Have been reading this thread and like the idea of doing a gammon joint in it. How much liquid do you put in with it? Only ever really used it for stews before!

elf06

Lois and CK - thanks for the link will deff give it a try

Sublime_2

My take-away didnt have any black bean in it (mores the pity!). I am so going to give that recipe a try.

Sui_Generis

Hard luck!

I've been so lazy today I could have prepared two meals for the freezer.

Sublime_2

Jerk chicken. I have only done in the conventional oven so far. I think this will be good for SC.