In my slow cooker today...

missychrissy

elf06 wrote: »

Was that a frozen one??

Yes. I took it out of freezer before going to bed last night.

I think they are great value and so are the beef joints for around the same price.

SandC

My slow cooker on low seems to be quite fierce (it's a cookworks one, my bro bought it for me so probably quite cheap ). I did a cauliflower and spinach curry last week and even though I put the cauli florets (large ones) in from frozen when I got to it after work it had almost completely disintegrated into slop. It tasted okay but I wanted chunks of cauli.

Is it cooking too fierce? Or am I just leaving things in too long at 8am to 5pm? Or is it just how cauli is? Obviously the spinach was just mush but that's how I expected it.

missychrissy

SandC wrote: »

My slow cooker on low seems to be quite fierce (it's a cookworks one, my bro bought it for me so probably quite cheap ). I did a cauliflower and spinach curry last week and even though I put the cauli florets (large ones) in from frozen when I got to it after work it had almost completely disintegrated into slop. It tasted okay but I wanted chunks of cauli.

Is it cooking too fierce? Or am I just leaving things in too long at 8am to 5pm? Or is it just how cauli is? Obviously the spinach was just mush but that's how I expected it.

I've never had this problem even if I've cooked on high. My sc has an auto setting that cooks on high for 4 hours then switches to low. This is the setting I use most often. I quite often switch it on about 7pm before going to work (night shift) and switch it off about 9am when I get home and all veg is still 'al dente'.

Mine is Prestige. It's the large one they sell in Lakeland. The oval shape is great for joints like the half leg of lamb I have in today or a chicken.

Sublime_2

Bump! (Sorry! )

My soup is simmering away quite fiercely on the high setting. As it appears to be on a low boil would anybody know if that would be sufficient for Aduki Beans. Apologies again for bumping!

missychrissy

Sublime wrote: »

Bump! (Sorry! )

My soup is simmering away quite fiercely on the high setting. As it appears to be on a low boil would anybody know if that would be sufficient for Aduki Beans. Apologies again for bumping!

How about boiling the soup for ten minutes in a pan after you take it out of the slow cooker. That way you will know that it is ok.

I've never cooked adzuki beans yet but I do have a packet so gonna try them. The instructions on my packet say to boil rapidly for one hour.

The only thing I boil rapidly for 10 mins before putting in the sc are the beans. Everything else I either soak overnight (not red lentils or barley) or put straight in.

Sublime_2

Thanks missy chrissy. I normally use dried lentils, or black eyed peas, so have got used to just putting them in. Things that need pre-boiling like kidney, Cannellini, or borlotti beans I usually buy tinned to make things easier.

If it was just for me I would risk it, as my slow cooker appears to be boiling away on the high setting, but I can't be 100% certain that its boiling rapidly enough to give my little ones.

I will bear in mind what you say. Thanks again.

SandC

missychrissy wrote: »

I've never had this problem even if I've cooked on high. My sc has an auto setting that cooks on high for 4 hours then switches to low. This is the setting I use most often. I quite often switch it on about 7pm before going to work (night shift) and switch it off about 9am when I get home and all veg is still 'al dente'.

Mine is Prestige. It's the large one they sell in Lakeland. The oval shape is great for joints like the half leg of lamb I have in today or a chicken.

I didn't think it sounded right. It's not like it's old or well used or anything either. It doesn't outwardly appear to be overheating as when I get home it's just kind of simmering/bubbling lightly.

Sublime_2

Hello SandC. I haven't done cauliflower in the Slow Cooker, but I use broccoli. Do you think it could have been because it was frozen?

Things like peppers and green beans I add for the last hour of cooking if possible, else they go all mushy.

missychrissy

I think there is a certain amount of trial and error with these things. Some ovens are much hotter then others. I find it can take me a while to work out what temp in a new oven to cook the Yorkshire puds. Perhaps it's the same with slow cookers.

I havn't tried cauliflower in mine but I can imagine that it is one of the things most likely to go mushy. I nearly always use root veg and onions and sometimes peppers, mushrooms and celery in mine as well as lots of pulses.

Don't give up on it yet S and C. Try something like carrots and swede in it together with onions and meat of your choice. I love my sc but it took me a while to work out what to and what not to cook in it. I don't like potatoes cooked in it, both for the texture and taste - well not unless they are cut up very small and in a mixed veg soup.

I never just do meat in it. I like the idea that I'm getting my veg cooked for free at the same time.

quids_in_2

I think it was because it was frozen veg. The frozen stuff allways seems to take less cooking in the conventional way and seems to go to mushy if left a bit too long. Try it using a bag of fresh carrots in something. I used medium whole carrots yesterday with a brisket of beef, it cooked for 10 hours and sat in the pot the rest of the day warm and the carrots are still firm.
I am still learning too, there was no recipie booklet with mine!

A question too. If I cook a chilli, would I fry up the onions and mince 1st before adding to the SC?

Thanks x