In my slow cooker today...

Sublime_2

kezzae wrote: »

Oh No, Ive never done mince in the sc before, this was my first attempt at a sapg bol,. I just chucked everything in

Shall I wait until its ready to serve to try the paper towel thing or do it now?

I never brown mince for chillis, spag bol, etc, and its always come out fine, but I always go for a low fat content with mince. The excess must have come from the meatballs.

Try and skim as much as you can off now, and if you have any red wine, and/or some crushed garlic, it may counteract any oily residue.

Don't be put off putting mince in straight away, just avoid the cheaper ones. I've used both Tesco's ordinary minced beef, and steak mince with equally good results, but I avoid the value because of the fat ratio.

I hope it turns out ok.

kezzae

Sublime wrote: »

I never brown mince for chillis, spag bol, etc, and its always come out fine, but I always go for a low fat content with mince. The excess must have come from the meatballs.

Try and skim as much as you can off now, and if you have any red wine, and/or some crushed garlic, it may counteract any oily residue.

Don't be put off putting mince in straight away, just avoid the cheaper ones. I've used both Tesco's ordinary minced beef, and steak mince with equally good results, but I avoid the value because of the fat ratio.

I hope it turns out ok.

I cant understand it being the meatballs as they were low fat content ones.

Off to hunt for some red wine...............

Chucked some red wine in and it still looks yuk, I dont think i can feed this to my family, it looks disgusting even though it smells nice..................
Im wondering if its the jar of sauce I put in, it was only an asda bol sauce but im wondering if its an oily one? I know some curry sauces are oily looking..............

I normally cook from scratch and now I know why!!

Sublime_2

Never mind. Could you break it up at all, and use it as a bolognaise sauce? If it tastes ok, it will probably be alright mixed with pasta.

kezzae

Dinner is saved!!!!!!
Thankyou olli for the kitchen paper idea and sub for the red wine................
I tried the kitchen paper and it didnt seem to work, so added the red wine and gave it a stir.
I used cheapo basics kitchen paper before, popped to the shops for some bounty towels (not very mse, I know but cheaper than chucking dinner) tried again and it bloomin worked!
Had to use 8 sheets of the stuff but you could see it absorbing! So dinner is oil free.

So thankyou both. xx

[Deleted User]

After my disastrous first attempt, I am pleased to say that I cooked a great dinner today! :j What I did different was to put the meat at the bottom, vegs on top. Much better that way! The meat was nice and tender (and not dry!) and the vegetables were not soggy :T Yummm...

Oliver89

Chicken breasts, mushrooms, onions, milk, packet mix, extra herbs

Will have with roast veg, potatoes and yorkshire puds

KittyBoo_2

I've just put a neck of lamb in and will make Irish stew with it.
Lots of lovely veg and served with homemade crusty bread.

Sublime_2

Pork chops, apples (freebie!), cider, onion, garlic, sage, (and whatever else I can think of), going in soon.

deebee

you can also remove the fat by putting in a couple of ice cubes, they attract the fat and it sticks to them, then remove them - simples!

Cat_Addict

Bolognese today. My first in the SC. Always done it on the hob before.

Steak mince, onion, grated carrot, red and green lentils, jar of tomato and garlic sauce, herbs & garlic, and a stock cube.

Hope it'll be up to scratch, it's my DS birthday, he's 12.