In my slow cooker today...

Sublime_2

missychrissy wrote: »

I prefer the oval shap because a lamb joint and a chicken fit in much better. I think the bigger you get the better because then you can bulk cook and freeze. I have the 4.5L oval sc from Lakeland but I have seen a 3.5L oval sc in Wilkinsons for 9.99 that I am thinking of buying for one of my sons.

I too prefer the oval shape, for the same reason as missychrissy. Its no good having a deep one if you can't fit a whole chicken in it.

merlin1

oval here all the way - had a taller deep one years ago, i found it limited me to doing stwey casseroley stuff! the oval one has much more versatility i think.

can anyone answer me this question about sc beef....

a few weeks back i cooked a silverside/topside joint (an oopsie) for 10 hrs on low - it was to die for!!! a couple of weeks ago i got a large brisket joint and cooked it on medium for about 8 hrs, it was as tough as shoe leather - the (lots of) leftovers i diced and made into a pie, it then became melt in the mouth soft like the silverside.

did i not cook the brisket long enough or would low have been better?

winniepooh

merlin1 wrote: »

oval here all the way - had a taller deep one years ago, i found it limited me to doing stwey casseroley stuff! the oval one has much more versatility i think.

can anyone answer me this question about sc beef....

a few weeks back i cooked a silverside/topside joint (an oopsie) for 10 hrs on low - it was to die for!!! a couple of weeks ago i got a large brisket joint and cooked it on medium for about 8 hrs, it was as tough as shoe leather - the (lots of) leftovers i diced and made into a pie, it then became melt in the mouth soft like the silverside.

did i not cook the brisket long enough or would low have been better?

my brisket did exactly the same....it was so chewy. I too cooked it on high. I'm wondering if low would have be better

quids_in_2

merlin1 wrote: »

oval here all the way - had a taller deep one years ago, i found it limited me to doing stwey casseroley stuff! the oval one has much more versatility i think.

can anyone answer me this question about sc beef....

a few weeks back i cooked a silverside/topside joint (an oopsie) for 10 hrs on low - it was to die for!!! a couple of weeks ago i got a large brisket joint and cooked it on medium for about 8 hrs, it was as tough as shoe leather - the (lots of) leftovers i diced and made into a pie, it then became melt in the mouth soft like the silverside.

did i not cook the brisket long enough or would low have been better?

I cooked my brisket on low for about 10 hours I think last time, was beautiful.
Altho I might have put it on auto, which would have been high for 2 hours and low for 8 hours.
Bit vague but hope it helps.

sb44

tyzer2001 wrote: »

Hi all. I am sorry to hijack your thread but I thought this would be the best place. I had to replace my SC yesterday as my children had left it on the hob, switched the hob on and melted the dial. This means that I have a perfectly good POT and LID going begging if anyone had broken theirs... it was a cookworks oval one. Please let me know if this would be of use to anyone.

I know it may be a pain in the !*£se but can't you still use it if you use a pair of plyers to turn the metal spindle which I guess was under the dial?

You only use the dial to switch it on and off anyway (unless you start on high and change to low towards the end etc).

freakyogre

newcook wrote: »

I dont have a slow cooker yet but after reading all these lovely recipes I am definately getting one!!!!!
plus I love the thought of getting in from work and my dinner is ready!!!!!!!

I have seen one in argos (cookworks) for under £10 - does anyone have this one? is it any good?!?

I have the cookworks one and find it fine. I can fit a chicken in mine, so assume it's 'normal' size.

merlin1

winniepooh wrote: »

my brisket did exactly the same....it was so chewy. I too cooked it on high. I'm wondering if low would have be better

hehe, weird isnt it - getting the balance between time and setting!

quids_in wrote: »

I cooked my brisket on low for about 10 hours I think last time, was beautiful.
Altho I might have put it on auto, which would have been high for 2 hours and low for 8 hours.
Bit vague but hope it helps.

makes a bit of sense that thanks, if you do another would you mind letting us know for deffinate? my sc doesnt have an auto - its just low medium and high hehe!

as an afterthought i can remember doin stewing steak chunks a short while ago, they were cooked all day while i was at work about 10hrs, and although tender when bit into they were extremely dry inside - even though cooked in copious amounts of tomato's and stock etc?

tyzer2001

sb44 wrote: »

I know it may be a pain in the !*£se but can't you still use it if you use a pair of plyers to turn the metal spindle which I guess was under the dial?

You only use the dial to switch it on and off anyway (unless you start on high and change to low towards the end etc).

I've replaced it now thanks - it was completely fused into a solid lump

Looks like no-one needs a replacement pot though....

Bargain_Bunny

Hi

Just wanted a bit of advice, i plan on making a vegetable curry on the weekend, i have 2 carrots , small amount of peas,onions,potatoes,peppers and medium curry powder. Would i put the veg in the SC with water and sprinkle the powder in, thicken with cornflour? sorry first attempt at curry.

BB

merlin1

tyzer2001 wrote: »

I've replaced it now thanks - it was completely fused into a solid lump

Looks like no-one needs a replacement pot though....

daft question time (they should have a sister programme on the telly for question time with david bumble bee called that! )

are the pots and lids oven proof? i'm guessing not but....?