In my slow cooker today...

Beenie

Has anyone else got one of those Tefal 3-in-1 cookers? It doesn't have slow/medium/high settings, it is just 'ON' and so I'm finding it hard to find recipes for slow cooking. It's OK for rice and steamed veg but a bit useless for slow cookery.

hmc

hi
we have just eaten this
3 lamb chops
tin toms
mint sauce
salt and pepper
worcester sauce
oxo
water
sweet potato
celery
onion
mushrooms
carrots
it was yummy, though there were bits of bones floating about we had to watch for so maybe chops not a good idea?
by the way i read this thread every day for ideas thakyou

kimmee

pammie39 wrote: »

hi all

i'm going to do a beef casseroll tomorrow about 10.00am, should be done by 5.30pm.
i'm thinking of putting in corgetts and baby sweetcorn (something diffrent from the norm). how long should i give the corgetts???? put them in at the last 2-3 hours?????

thanx all

I did my mexican chicken today and added a fairly thickly sliced courgette about 30 - 40 minutes before I served it and they were just right (not too soft but not at all hard). I soaked my chick peas for about 12 hours but didn't boil and they were lovely as well - cooked it on high for about 10 hours, probably a bit too long really as the red pepper was almost obliterated! Think I read somewhere on here that they shouldn't be added till the last hour or so but I forgot :rolleyes:

Mrs_Thrify

Hi all, it is def. SC weather - it is snowing outside.

Monday I cooked turkey casserole in the SC with lots of veg.

Today I am cooking a veggi casserole to use up all the veg in the kitchen, will also be throwing dumplins in.

waddy80

Just put my second christmas pudding in mine. On a cooking ring, so it's not sat on the bottom, covered in baking parchment and tin foil. I'm going to leave it in overnight and it should be perfectly done tomorrow.

stef240377

waddy80 wrote: »

Just put my second christmas pudding in mine. On a cooking ring, so it's not sat on the bottom, covered in baking parchment and tin foil. I'm going to leave it in overnight and it should be perfectly done tomorrow.

Is this cooking it from scratch or reheating a shop bought one (heaven forbid)? Only asking as there have been a few q's regarding this lately and no definite answer.

waddy80

Cooking from scratch. Delia's recipie, then I steam it for 12 hours. It will then need steaming for a few hours on the day, again in the slow cooker. Did one last year and it was good.

I do however always have a back up shop bought, hubby gets one in a hamper from work.

gettingready

Hiya - is there a list of receipes somewhere (linked) or one has to go through the 300 pages and fish for them?

Just siting here and salivating over what you ladies write

But all just seems to be list of what goes in without a clue for someone like me, a total newbie to SC with how much/in what order etc....

I thought once all goes in it is not supposed to be opened but now I see some things are added towards the end etc etc

Scratching head......Hmmmmm

Thanks

EDIT:

Just found this receipe, can some expert pls tell me if 8 hours on High sounds right?
With only 250ml water I think this would evaporate in 8 hours?
I am sure and expert can have a quick look and assure me this is correct or tell me to put it on Low for those 8 hours?

Lamb Shank Rogan Josh





Ingredients

200ml soured cream
1 tablespoon plain flour
2 tablespoons cornflour
4 tablespoons water
1/2 teaspoon chilli powder
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 chicken stock cubes
4 whole cardamom pods, broken
1 (400g) tin diced tomatoes
250ml water
ground nutmeg to taste
salt and freshly ground black pepper to taste
1 large onion, cut into wedges
3 lamb shanks
300g carrots, sliced
300g whole new potatoes, peeled
250g button mushrooms, quartered (optional)



Preparation method

1. Stir the soured cream and flour together in a small bowl until smooth and set aside. In a separate small bowl, mix together the cornflour and water to make a paste.

2. Combine the chilli powder, coriander, ginger, stock cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; bring to the boil over high heat. Slowly add the cornflour paste to the tomato mixture, stirring constantly; simmer for 2 minutes. Remove the saucepan from the heat and slowly stir in the soured cream and flour mixture.

3. Arrange the onions across the bottom of a slow cooker, lay the shanks on top of the onions and pour the prepared tomato mixture over the meat. Place the carrots, potatoes and mushrooms on top of the sauce. 4. Cover and cook in the slow cooker on High for 8 hours.

Source: http://allrecipes.co.uk/

jc2703

overnight I had a small rolled turkey joint with some celery and veg stock. Fished out the turkey this morning (DH and DD will use it for sandwiches today) and then added some fried off smoked bacon bits, green lentils and a little more stock.....will blend it and serve with crusty bread tonight for kids dinner and the grown ups and older ones will have mince and onion pies from the mince left from last night.

blueberrypie

gettingready wrote: »

I thought once all goes in it is not supposed to be opened but now I see some things are added towards the end etc etc

The reason you're not supposed to open it is that the temperature will drop - the same is true of an oven, of course, but with an oven, it's usually still hot enough, even after losing some heat, to keep cooking the food. But when you get to near the end of the cooking time, the food is mostly cooked anyway, and you're just keeping it warm, so taking the lid off for a few seconds to add something then won't make a big difference.

Just found this receipe, can some expert pls tell me if 8 hours on High sounds right?
With only 250ml water I think this would evaporate in 8 hours?

You get almost no moisture-loss with a sc, so you need very little liquid. Added to your 250 ml water, you'll have the juices from the meat and veg. So I wouldn't worry about the liquid. Eight hours on high does seem quite a long time to me, but I suspect it's because of the potatoes being on top - things like potatoes and root veg take the longest to cook in a sc, which is why they're usually placed on the bottom, closest to the heat.