In my slow cooker today...

helyg

slm6002 wrote: »

ok i have got a new SC and it has low, medium and high. I am used to using auto on my previous SC. can anyone recommend which setting i should use. i normally cook things for about 8 hours or so - i am guessing i should use the low but leaflet said medium?

I cook most things (casseroles, mince etc) for about 8 hours on low, but mine only has low, high and auto. If the leaflet says medium I would try that and see.

funkyflower wrote: »

hi a bit of a silly question but i am new to this slow cooker lark!! i want to cook a joint of beef, do i need to put water in with it or can i just add onions etc and the beef. how long does it take and should it be on high or low?!!!!
thanks

I always put a little bit of liquid in the bottom, you don't need much as juice will come out of the meat. How big is your joint of beef?

In my slow cooker today: Minced beef and onions, with beef stock, a splash of Worcestershire sauce and a squeeze of tomato puree. Am going to fill big yorkshires with it later, along with mashed potato and mashed swede.

no.1swimmum

Has anyone every tried to roast a joint in SC without adding any liquid of any sort - I have an aunt who tells me that she lines the SC with foil and just sits the joint of meat on top and adds nothing else! I have only ever cooked meats with added liquid of some sort!!!!

clarabell13

I'm experimenting today - lamb curry made with a whole shoulder, not chunks. Looking forward to that smell hitting me when I walk in the door!

ELLA

I want to do a pork and apple meal tomorrow, what would you suggest and how would I make an non runny sauce???

Many thanks

sarahg1969

clarabell13 wrote: »

I'm experimenting today - lamb curry made with a whole shoulder, not chunks. Looking forward to that smell hitting me when I walk in the door!

Sounds amazing. Lamb is my favourite!

I've got a shoulder defrosting for tomorrow. It's going in the SC with big hunks of onions, carrots, swede, celery, lentils, peas and barley (and a teensy bit of stock). And hopefully, hubby will remember to turn the oven on, so we have some proper baked potatoes too. Mmmmm.

sarahg1969

no.1swimmum wrote: »

Has anyone every tried to roast a joint in SC without adding any liquid of any sort - I have an aunt who tells me that she lines the SC with foil and just sits the joint of meat on top and adds nothing else! I have only ever cooked meats with added liquid of some sort!!!!

I'd be interested to know that, too.

gizmo111

ELLA wrote: »

I want to do a pork and apple meal tomorrow, what would you suggest and how would I make an non runny sauce???

Many thanks

Have you whole apples?
What sort of Pork?

twiglet98

23rdspiral wrote: »

and now for a report on the lamb breast stew: :drool:

it was really lovely and very very tender - prob would have been fine on med or low actually.

WORD OF WARNING - lamb breast probably wouldnt be fine for a fussy eater or child. the meat is tender and very flaversome, but it is very thin and wrapped in layers of tissue, so you either eat the tissue or poke it a bit (easy to extract due to being so tender). my df usually even eats gristle, but left some of the limp chewy bits, only for me to poke them and reveal lots more meat!

conclusion: i thought the effort it was worth it, but wouldn't serve it to kids or at a meal with friends/family.

I'm getting a slow cooker SOON and look forward to trying all sorts of goodies in it, but I've only had breast of lamb roasted so the fat goes crispy. If it's boned, rolled and tied into a log shape, it can be cut into slices before serving and we'd possibly use steak knives so the tissue-y bit is easy to deal with.

ELLA

gizmo111 wrote: »

Have you whole apples?
What sort of Pork?

Yes lots of the little Apple's and pork chops with no fat on:D

Sublime_2

Beef in ale, with mushrooms, etc; for a pie, which will be baked in the oven.