In my slow cooker today...

Gill72

Sublime wrote: »

I always take mine off. Just a personal preference, as I do so in the oven anyway. I'm not too keen on skin, and would only ever eat really crispy; which isn't happening in the slow cooker.

(Sorry, Gill72, you beat me to it! :A)

No Problem Sublime! :T

Silaqui

lovely thanks both of you, I did think that but didn't wanna miss a trick if people used it as some kind of magic ingredient!
x

pinklover

My SC recipes book arrived over the wkend, so can't wait to try them all! So, today even though it's a monday, I ignore my lack of sleep mode and prepare my meal for tonight, which is Beef Bourgunigon..never make it before but smells yummy when I was browning the bacon and meat this morning!

Hope it turns out okay and that the meat is not tough!! x

boredjellybean

today I am going to make a chinese chicken dish, using up some chicken breasts & a jar of black bean sauce that needs using up, will also throw in some veggies, then later on I'll stir fry some fresh veg & straight to wok noodles *yummmy*

BB

boredjellybean

:mad: just chopped the veg & put in SC then got chicken out of fridge & it smells yucky so I have had to abandon that

So I have thrown in a couple of handfulls of lentils & a tin of tomatoes to make soup with the veg & I also got onto Mr S to complain about the chicken as its still in date & I got a full refund

BB

rugbybabe77

Hi all, currently in my slow cooker are 2 lamb shanks (that were reduced from meat counter in tesco yesterday), lots of carrots, onion and swede.

Put on at 9am on low to eat about 7pm tonight.

It's all smelling lovely but i think i've made a boo boo. I didn't brown the shanks off first and although the meat is turning brown, the outside is glistening white with the fat. Do you think I could pop those in a pan and brown off the outside now (before they start to fall off the bone) or have I ruined dinner????

Fire_Fox

Another question ... I have two raw turkey drumsticks marinading in leftover wine to be slow cooked later (forgot to marinade overnight, doh). I am thinking of making stock with the bones but how would you break such a large bone to get the marrow out??

Thanks in advance and sorry if this is the wrong place, I did try to run a search but i can only search all the forums not the OS board.

Sui_Generis

Casserole steak, onions, orange and yellow peppers, carrots, herbes de provence, bay, bouillon, red wine - and in no particular hurry. Fingers crossed.

Sublime_2

rugbybabe77 wrote: »

Hi all, currently in my slow cooker are 2 lamb shanks (that were reduced from meat counter in tesco yesterday), lots of carrots, onion and swede.

Put on at 9am on low to eat about 7pm tonight.

It's all smelling lovely but i think i've made a boo boo. I didn't brown the shanks off first and although the meat is turning brown, the outside is glistening white with the fat. Do you think I could pop those in a pan and brown off the outside now (before they start to fall off the bone) or have I ruined dinner????

Don't worry, they'll be fine if cooking for that long. I'm sure they'll be browning nicely now.

Sublime_2

Fire_Fox wrote: »

Another question ... I have two raw turkey drumsticks marinading in leftover wine to be slow cooked later (forgot to marinade overnight, doh). I am thinking of making stock with the bones but how would you break such a large bone to get the marrow out??

Thanks in advance and sorry if this is the wrong place, I did try to run a search but i can only search all the forums not the OS board.

I just boil up the bones for stock as they come, whether broken or not. Thats usually sufficient for me. You could always try a hammer.