In my slow cooker today...

Sublime_2

My SCs having the day off. Having leftover Jerk chicken today. It was a success yesterday, so I shall do in the SC from now on.

cyclingyorkie

lentil soup was lovely - plenty left for lunch.

My sc is also having a well deserved day off too!

julietiff

Beef ready for stew after shopping tonight

Sui_Generis

Bolognese sauce.

Think I went too heavy on the herbs though…!

slm6002

we have got chilli in ours today, with a woopsied bagette

4Moneysaver

Chicken Rogan Josh in mine. Just skinned chicken breasts, chopped onions and a jar of Lloyd Grosman sauce. Not particularly OS but quick and easy!

Sui_Generis

Quick question: I decided to brush the inside of the SC with olive oil today before starting for two reasons to prevent the dish bubbling up and sticking on the sides and because if I were to cook this conventionally I'd have used it anyway and presumably that would contribute to the flavour? Anyone else tried and noticed if it makes a difference?

elf06

I have gingered red lentil and sweet potato soup in mine - bit of an experiment......

Sublime_2

Quick question: I decided to brush the inside of the SC with olive oil today before starting for two reasons to prevent the dish bubbling up and sticking on the sides and because if I were to cook this conventionally I'd have used it anyway and presumably that would contribute to the flavour? Anyone else tried and noticed if it makes a difference?

I haven't tried before. I take it you don't prebrown this. I usually prebrown the mince with onions and garlic in a frying pan with olive oil, then bung it with all the other stuff in the slow cooker, and occasionally get a bit of sticking if I leave it on too long.

Let me know if this works, then I might do it in future.

Sui_Generis

Sublime wrote: »

I haven't tried before. I take it you don't prebrown this. I usually prebrown the mince with onions and garlic in a frying pan with olive oil, then bung it with all the other stuff in the slow cooker, and occasionally get a bit of sticking if I leave it on too long.

Let me know if this works, then I might do it in future.

TBH I don't find it at all necessary to prebrown the mince. If there is a small downside its that adopting a "leave it alone" ie. don't stir policy means the mince tends to stick together slightly in small lumps but once you stir they break up anyway. (Damn, forgot the garlic…) The mince certainly browns nicely without any intervention. I have added a 1/2 tsp of gravy browning to the shepherds pie but I'm not convinced its necessary.

I'm really getting used to not washing up pots and pans - I don't seem to use anything but the steamer when the SC is in use. Quite a bonus :rotfl:

If there is a downside to SCing its having the aromas around all day …! I feel hungry!! Not yet sure whether there were too many herbs added but it smells really good! I love it when the little 'un comes in and almost accusingly says "You're using the slow cooker! I can smell it!". But its approval really.