In my slow cooker today...

Sui_Generis

Cat_Addict wrote: »

How do you do a lasagne in the SC cjj?

Here's two recipes

1

2

Sublime_2

julie_d wrote: »

Yesterday wile I was in the libary I looked for books on SC cooking only to find when asked.... there is none to be had in all local libary's. A bit old fashioned said the helpfull assistant :eek:.
Does any one have any they can recomend with colour pictures that I can put on my Christmas list?

BBC good food (see here) has loads of nice one pot recipes, that can be easily adapted for the slow cooker.

Amazon have a BBC good food book reduced to £2.00 here. (I'm thinking of getting one).

pammie39

Cat_Addict wrote: »

Julie - theres a few nice ones on Amazon that you can browse and see what you fancy. I got one but I have to say I've never used it LOL - I just do potluck!

Pammie - what is the difference between a gammon joint and a bacon joint? I must say I don't know what the difference is?

hi there
i'm sorry i must say i haven't got the foggyist what the diffrence is!!!
does anyone out there know?????
ham, bacon, gammon

---

what is the diffrence????

i just read the packet!!!!!:rotfl:

pammie39

NJW69 wrote: »

Today I'm trying the gammon in cola. I've added carrot, onion and celery and salt and pepper. Can't imagine what it's going to taste like.

hi there
i hope yours is lovely tonight!!!!!
just about to pick at mine!!
i used mushrooms instead of celery----let us know how it goes please

kezzae

lickylonglips wrote: »

have put some turkey steaks cut into strips in with a tin of condensed chicken soup, a little water and one of those knorr jellified vegetable stock cubes. am going to leave it on high for a couple of hours, then add whatever veg i pick up at the supermarket (probably onion, leeks, courgettes, carrots). will serve it with plain boiled rice later tonight. there'll be some left for my packed lunch tomorrow, too, hopefully!

Im hoping try this tomorrow for tea!
Needs to be enough to feed 5 so will the one tin of soup be enough or should I add two as I want to add carrots, onions and cougettes and how much water shall I add? Also Il be putting it on at about 10.30am on auto to eat at about 6pm will this be long enough on that setting or should I use high?

Hoping someone can help?

Thanks.

helyg

pammie39 wrote: »

hi there
i'm sorry i must say i haven't got the foggyist what the diffrence is!!!
does anyone out there know?????
ham, bacon, gammon

---

what is the diffrence????

i just read the packet!!!!!:rotfl:

Technically, bacon is from the back or sides of the pig, ham is from the top of the leg when the leg has been cut from the rest of the pig before curing, gammon is the same cut as ham but has been cured still attatched to the rest of the pig.

(I think...!)

Sublime_2

Yeah, I picked up my new Slow Cooker today (the cookworks 6.5 litre £14.69).

Has anyone used the warm function at all. My old one used to stay hot for ages, so is it necessary?

champys

hellokitty08 wrote: »

champys, where you the one who had an accident with the lid, because ever since I read that I get nervous everytime I pick mine up! lol

Yes that was me, hellokitty, but thanks to encouragement on this thread I made an effort to get a replacement lid rather than throwing in the towel and planting hyacinths in the crock...... I'm so pleased I did, the new lid arrived yesterday and it now has pears in red wine simmering in it, smelling heavenly. I will be very careful with the lid from now on!

cooking-mama

Yikes,my chicken ended up boiling in its own juices...family loved it tho and it went soooo much further than usual.,but it was nothing like the "roasted"chicken i was expecting..the full thing fell apart,bones n all.....gonna use whats left for soup,after ive sieved out the bones!!!:eek:
ps,i think it was because ive discovered my SC is described as a "one pot cooker",and the instructions do mention that food will boil on High:rolleyes:cant believe ive been using it for around 2yrs and never read the instructions,always cooked on High with no problems,but its mainly been minced beef or diced stew,chicken wasnt tough enough to cope..im assuming if i use Low setting(instructions state food will simmer)that will be true slow cooking???also explains why my veggies have always cooked to mush too

Cat_Addict

Hmm - this post kind of answers the question I was about to ask.

To those of you that do chickens in the SC can I pick your brains?

I just bought a small chicken from Aldi for £2.39. Never done one in my SC before. If I do, will it be fit to eat as you would roast chicken? Or is it only good to then use in other dishes eg. I could SC it then use it in Butter Chicken later in the week?

In short, what are the benefits of cooking a whole chicken in the slow cooker apart from saving on fuel?

And if it'll be on for 8 hours do I use Low or High setting?

Thanks!