In my slow cooker today...

sb44

Sui_Generis wrote: »

I do it about 10-15 mins before the end. It thickens quickly.

That's great, thanks very much.

twoflower169

As the question says do you brown all types of meat first before you cook in sc.

One reason I ask is I have thought many times if I could prepare and pop everything into sc pot the night before put in fridge overnight and then put sc on before I leave the house for the day?

Can I do this, or would I be better preparing all but keep seperate in fridge and then add all together in the morning, which brings me back to meat if it has to be browned I would then have to do this in the morning, which with my DS would never happen!!

queenbee167

Can anyone recommend a good slow cooker cookbook?

winniepooh

queenbee167 wrote: »

Can anyone recommend a good slow cooker cookbook?

I'm looking for one too

bluetimone97

twoflower169 wrote: »

As the question says do you brown all types of meat first before you cook in sc.

One reason I ask is I have thought many times if I could prepare and pop everything into sc pot the night before put in fridge overnight and then put sc on before I leave the house for the day?

Can I do this, or would I be better preparing all but keep seperate in fridge and then add all together in the morning, which brings me back to meat if it has to be browned I would then have to do this in the morning, which with my DS would never happen!!

I have done this, I personally don't brown anything that goes in the slowcooker other than sausages (personal choice).

Sui_Generis

bluetimone97 wrote: »

I have done this, I personally don't brown anything that goes in the slowcooker other than sausages (personal choice).

Same here though I will occasionally do onions if I have the time.

missychrissy

queenbee167 wrote: »

Can anyone recommend a good slow cooker cookbook?

I have 'the Slow Cooker recipe book' by Catherine Atkinson. It is excellent. It goes through all the principles of slow cooking as well as lots of great recipes.

elf06

I have 3 and all are good they are - Ultimate Slow Cooker by Sara Lewis, Slow Cooking Easy Slow cooking recipes by Katie Bishop and Slow Cooking Curry and Spice dishes by Carolyn Humphries.
HTH

fedupandskint

Olliebeak wrote: »

Thursday night - cooked a Gammon Shank overnight while soaking some soup/broth mix.

Friday - Kept half of the stock and about a third of the meat back for Pea and Ham Soup. Turned the Gammon meat into 'Shank Stew' with potatoes, chopped leeks, chopped onions, carrots, swede, a couple of savoy cabbage leaves shredded for colour, soup/broth mix, half of the stock, mixed herbs, celery salt, veggie stock cubes and then added dumplings about 3/4hr before serving - that served 4 HUGE portions and some for the freezer - another freebie meal from left-overs :j!

Today (Saturday) - the remaining stock is back in the SC with a box of dried peas and half a bag of yellow split peas (all soaked overnight) and finely chopped onion with the remaining shank meat for 'Pea and Ham Soup'. We may have to have this tonight for evening meal as there's no more room in the darn freezers :rolleyes:.

This is in mine today - thank you Olliebeak :T

Cooked the gammon shank overnight and soaked the soup mix too and popped the meat and everything else back in this morning. Really looking forward to the dumplings!

Planning to use the few left over split peas in the cupboard for the soup.

Nice to get the SC out of retirement from the summer! I spent some of yesterday making notes of a few simple recipes on here to give me some inspiration! :T

Sublime_2

Chicken soup