In my slow cooker today...

xx_Jo_xx

In mine today is some diced steak (whoopsied in Sainsbugs yest), with some gravy, red wine, mushrooms, garlic, rosemary, some carrots......a bit of whatever veg was in the fridge and needing to be used!

Im looking forward to going home to see what its turned out like.....it smelled Lovely when i left!

VLT

i've cooked a chicken in mine today, melt in the mouth! What can I do with the liquid now?

Sui_Generis

VLT wrote: »

i've cooked a chicken in mine today, melt in the mouth! What can I do with the liquid now?

Reserve it and buy some Arborio or paella rice and make chicken risotto?

Sublime_2

Sui_Generis wrote: »

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.

I prefer the taste when I pre-brown for mince recipes, such as bolognaise, or chilli. Perhaps I need to cook it longer, or put on auto setting for longer than usual.

I will try again not browning, after reading your post. I have done so for a lot of recipes, so will give mince another go!

Sui_Generis

I can think of one good reason for browning, though for the onions rather than the mince - cooking the onions will soften them and they would be 'sweeter'.

Sublime_2

Leek, mushroom, and bacon risotto.

mooomin

Sublime wrote: »

Leek, mushroom, and bacon risotto.

That sounds yummy, can you provide (muppet-proof) instructions so I can try it out sometime?

elf06

Ooooh Oooooh me to - would love the recipe please

Sublime_2

The risotto was a bit of a throw together, but here goes.

I sauteed 2 sliced leeks, with some garlic, a packet of chopped bacon, and 1 1/4 cups rice in some olive oil.

I bunged in the slow cooker on auto setting, with 150ml white wine, approx 900ml vegetable stock, 4 large flat chopped mushrooms, teaspoon fennel seeds, and a chopped tomato, and black pepper.

I have just stirred approx 100g strong grated cheese through it. I would have liked more, but that is what I had.

elf06

Was is arborio rice or just normal?? Just out of curiosity