In my slow cooker today...

boredjellybean

cyclingyorkie wrote: »

washing up liquid and hot water at the moment...

:rotfl: :rotfl: :rotfl:

Sublime_2

worto03 wrote: »

I'm a bit confused, I've only ever used mine to cook gammon but this sounds great - if I was to try this do you still cover it all in water? Sorry for the dumb question!

I used to do it in the oven, but slow cooking is really good for this. No, I haven't added any water to it. Last time, it had really delicious juices with it, and tasted great, so I thought I'd give another go this way.

Sublime_2

mandy_moo_1 wrote: »

well my first attempt yesterday (beef in red wine) was GORGEOUS!!!

so today i'm having another go.......i've chucked in a tin ot toms, tin of pineapple, glug of red wine, diced chicken, glug of vinegar, and glug of soy sauce (please note....glug IS a technical term!:rotfl:)

about an hour before its ready i'm gonna chuck (thats another technical term lol!;)) in a handful of chopped mushrooms and peppers, and then serve it with rice...i'm hoping it'll taste a bit like sweet and sour chicken!

only thing is....i forgot to coat the chicken with flour, so how would i thicken it up a bit? i haven't got cornflour...can i just use pl flour instead?

Mix a couple tablespoons flour with a tiny amount of water in a cup and add to the slow cooker, mixing well. That should work.

Forever hopeful. Add a small amount of liquid if thats happening. 1/2 glass white wine works wonders for me with a whole chicken (or stock/water and lemon juice/ or water will be fine etc).:A

Sui_Generis

ForeverHopeful wrote: »

Do any of you use spray oil in your SC before cooking meat? I noticed the other day that the chicken on the bottom of the cooker had stuck to it I also find if I have mine on all day when I'm working, chicken can have hard bits on it as if burnt.

Yes and no, if there are vegetables in the recipe then put those in first and the meat on top. OTOH if its a liquid dish eg. sweet and sour chicken, then I brush oil around all the inside so that spatters don't stick and its easy to wash afterwards.

cheekyemma

Tonight we had tacos! I put in mince with chopped toms, onions, garlic carrots and lazy chillies. Served with some side salad too. was delish!!

furndire

Just a small tip, learnt from experience.
Watch out if you add mushrooms to your dishes, they give out a lot of water.

ForeverHopeful_3

Today I have stewing steak, onion, carrots, swede cubed potatoes, mixed herbs and about half a pint of beef stock.

I'm making cornish pasties out of the mixture later.

Meadows

Shoulder of lamb, de-boned, de-fatted and cubed, marrow retained. Left coated in Baharat & Ras El Hanout spices over night. Mixed in Tamarind paste (from a seed block), browned in the marrow.
Then I added tomatoes, passata and carrots, later I will add part cooked mushrooms (to remove some of the water) and mange tout.
I will either serve this with basmati rice or new boiled potatoes not sure yet.

rolo-polo1965

Sorted freezer out. Found some reduced stewing streak.
Cut it into strips, placed in slow cooker with some sticks of carrots, sliced mushrooms, water and gravey grabuels.
Ate it with new pots and frozen peas. It was yummy, meat was so tender, enough left for tomorrow.

Sublime_2

Meadows wrote: »

Shoulder of lamb, de-boned, de-fatted and cubed, marrow retained. Left coated in Baharat & Ras El Hanout spices over night. Mixed in Tamarind paste (from a seed block), browned in the marrow.
Then I added tomatoes, passata and carrots, later I will add part cooked mushrooms (to remove some of the water) and mange tout.
I will either serve this with basmati rice or new boiled potatoes not sure yet.

That looks delicious. Is this something you've made before in the slow cooker. Let me know how it turns out please. :j