In my slow cooker today...

davetaylor

Thanks Layla, so how does it work though. I mean how does my layer of tomatoes at the top get to share their flavour with the carrots at the bottom.

Also, is it too early to drink what was left of the bottle of beer?

_Layla_

davetaylor wrote: »

Thanks Layla, so how does it work though. I mean how does my layer of tomatoes at the top get to share their flavour with the carrots at the bottom.

Also, is it too early to drink what was left of the bottle of beer?

It's never too early to drink the beer :beer:

As for the scientific question regarding flavour osmosis. . . the answer is a resounding "Dunno, it just does"

Have some faith in the wonder of the Slow Cooker :T

Sui_Generis

davetaylor wrote: »

Another question! At the moment is is all layered. Surely there should be a point when I mix it all up and then let it cook some more?

I do once or occasionally twice depending on the contents.

Sublime_2

davetaylor wrote: »

Also, is it too early to drink what was left of the bottle of beer?

Never. Thats called chef's privileges. :rotfl:

Nothing in mine today.

ubamother

davetaylor wrote: »

Thanks Layla, so how does it work though. I mean how does my layer of tomatoes at the top get to share their flavour with the carrots at the bottom.

Also, is it too early to drink what was left of the bottle of beer?

1. Think convection: the liquid will be hotter around the edges nearest the heating source and this hot liquid will rise. The liquid in the centre, furthest away from the heating source will be cooler and will sink. This is a constant motion that will cause the liquid to be in a constant loop of movement.

2. No

Sui_Generis

ubamother wrote: »

1. Think convection:

I find that dishes with eg. herbs do not infuse as well as when cooked on the hob, so I tend to use more herbs in the SC and stir once/twice during cooking or a little while before serving.

[Deleted User]

At the moment some chopped potatoes, veg stock and salt are in my slow cooker. They will later be joined by some leeks. These will be left to cook until soft then stir in a little cream and blue cheese, poor in an oven proof dish add a crumble topping and bake. Leek and blue cheese crumble yum yum

ubamother

Mmmm.. interesting. Thinking as I type, herbs, however light, will be heavier than the liquid therefore will not wander about as much. I would guess that the liquid in a slow cooker would not boil as it would on a hob, so herbs wouldn't be moved about in a slow cooker as they would by the comparatively violent action of bubbling on a hob.

23rdspiral

i do stir the s/c contents if it's a stew, just once or twice, usually when i add the mushrooms or flour or dumplings nearer the end.

cheerfulness4

cooking-mama wrote: »

It wasnt too salty at all,altho you could tell there was salt of a kind in it,and it certainly didnt need any salt added,(it was lovely with a sprinkle of black pepper tho),think this will be a regular over the winter,so so easy and cheap,the ham hough was £1.74,and yielded lots of meat,next time il add more lentils and water,my SC is 4.5L,but id only filled it just over 1/2 way,i think for a few extra lentils and some more grated carrot i couldve got double the portion.

That was timely - I'd just got my ham out and was just looking in and pondering the stock.
Will look forward to that soup tomorrow. Thanks!