In my slow cooker today...

carlamagee

hi everyone.
right, i have the chicken carcass and a couple carrots and an onion and a bouquet garni and some garlic in my sc overnight.
now what on earth do i do with it? i would ideally like to make a nice chicken soup...i find it impossible to use the search on here, so any guidance would be greatly appreciated!! Thanks. xx

SmlSave

Hi Carla

My chicken soup always consists of the stock, any veg in the fridge, mixed herbs, lots of pepper and noodles just bunged in together!

23rdspiral

for Pork Loin Steaks:

gizmo111 wrote: »

for slow cooker -mushrroms, onions, stock cube, seasoning, carrots peppers, and serve with choice of pots - boiled or roast, or rice.

cider, or apples, seasoning and serve as above

conventional - grill and serve as above, or roast and serve as above.

Thank you so much! i'd searched here and internet and was getting such mixed advice. i'll go see what else is in the fridge/pantry to put with them...

MissyMAD

twiglet98 wrote: »

I'd wondered about putting coconut milk in with yesterday's lamb chops, and making it into a curry, but wondered if it would separate or curdle the way dairy milk does? How long did you cook that yummy mixture for? Did the squash stay cubed or go mushy? I have all the ingredients except the squash, will get some and try it next week.

I had a recipie for it, the coconut milk did go a bit funny and have some curdling. The smell and taste was excellent but it didnt look too appetising!

Cat_Addict

Nothing today - I'm sad. Tonight we're having chicken wraps.

The curry yesterday was lovely and my little cauldron was on for 12 hours and didn't burn at the edges which my big one would have done if it only had a curry in it and not a huge casserole. And it looked so homely with its little red light on and smelling great when I came home!

ForeverHopeful_3

23rdspiral wrote: »

please do! i've just defrosted 2 whoopsied pork loin steaks and was wondering what to do with them!

It was delcious. Even my two young boys said so!

I habe butternut squash soup in their now ready to be blitzed. Friday night is soup night as my son goes to Tae Kwon Do

Onion, butternut squash, carrot, potato, garlic, ginger and lots of pepper. Yum, Yum!

pammie39

hi all

After the swimming pork sarger (which turned out lovely!!!), i'm thinking about doing a gammon joint!!!!:eek: i have a reciepe from the other foram, it says about using cola and apple juice or orange juice. fine!
question---- does it sink or paddle in the juice?? also-- has anyone tryed the gammon in cola reciepe yet???
also-- would orange or apple be best???

sorry for the questions again
thanx in advance

[Deleted User]

Used my new slow cooker for first time today. Put chopped vegetables at the bottom, turkey breasts on top and seasoning, then added a cup of white wine and some water (liquid was about an inch overall). Left it on for 7 hours, when I came back the turkey was overcooked and the veggies floating in water - not good lol.

Is it a question of trial and error until you get the dosage and timing right? Or maybe it cooked quick because I only put enough for two? Clueless lol

23rdspiral

hello Van. i'm sorry it didnt work out too well. what setting was it on? what size is your s/c?

too much liquid can be a problem at first as there's lots of water in most veg and also so little evaporation - see above for the tale of the pork doing backstroke! it happened to me at first as i was afraid of it boiling dry - but that doesnt seem possible (unless you use a lot of dried peas ect). anyway, try adding less water next time. also, four your meat at the start to help make the gravy, or you can add a little gravy powder or corn flour near the end to thicken things up.

when i'm only cooking 2 portions and have to leave it on all day i normally do 'high' for an hour then switch to low while i'm out. if it looks like it needs more i can always turn it up again when i'm back.

Good luck!

[Deleted User]

My s/c is 3.3L, I left it on low from the start. I will add less water next time. Like you said, I was afraid of boiling it dry Good idea about the flour! :j