In my slow cooker today...

bluetimone97

Hoping someone can help me out, only had my slow cooker for 3 months, last 2 times I have used it was fine until after it had been on 6-8 hours then it seems to start to burn things, would it be the sauce is too thick or do you think the element may be overheating.
First time I made stew, was hoping to leave it on overnight to have for lunch the next day but at 7 in the morning it smelt like it was burning, second time had to be turned off at 9 at night.

gerturdeanna

Paella

30ml Olive Oil
1 onion finely chopped
2 garlic cloves, crushed
8oz chicken thigh meat, cut into small pieces
900ml chicken stock
Pinch of saffron
225g long grain rice
4 tomatoes skinned and chopped
1 red pepper, chopped
salt and pepper
cooked mussels and prawns
100g frozen peas


Fry onion and garlic until softened. Add chicken and cook for 2-3 mins. Add stock and saffron. Bring to boil then stir in rice, tomatoes and pepper. Season. Return to the boil and transfer to slow cooker, cover on Low for 3-4 hours. 30mins before serving stir in mussels, prawns and peas. Serve with bread and lemon chunks!!

tiff

bluetimone97 wrote: »

Hoping someone can help me out, only had my slow cooker for 3 months, last 2 times I have used it was fine until after it had been on 6-8 hours then it seems to start to burn things, would it be the sauce is too thick or do you think the element may be overheating.
First time I made stew, was hoping to leave it on overnight to have for lunch the next day but at 7 in the morning it smelt like it was burning, second time had to be turned off at 9 at night.

Is it a Morphy Richards one? I had the same with mine but now have an Argos Cookworks SC and this one doesnt burn anything and is easy to clean.

LittleEmms

champys wrote: »

flatmouse - the bread cubes 'melt away' during the cooking process and end up thickening the gravy. You won't have to use any other flour or starch that way. I tend to use wholemeal bread. Somtimes I spread them with plain Dijon mustard, sometimes grainy mustard (is a little sweeter).

When you do a plain beef & onion casserole, try adding cubes of gingerbread instead of bread/mustard - this is also very nice.

IT DID IT DID - It worked!!! :T THANK YOU CHAMPY'S - When i popped home at lunchtime to check on it, they had 'grown' - looked like mini dumplings... but when I got home for dinner they had completely melted, what a fab way to thicken it, especially as sometimes I want to eat it when I get home from work if I get back late (so letting it thicken for an hour is a bummer!).


Thanks again

Bunny200

I have mince in mine today making a basic mince base that I freeze in meal size and then turn into bolegnese/lasagne, chilli, cottage pie etc.

pack of Mince
2 bay leafs
loads of lentils
1/2 pack of stuffing mix
stock cube
marmite
s&p
herbs

I'l leave that cook for a while and then I'm making chilli for tonight and I'll freeze the rest. Should get 3/4 meals (2 adults & 2 kids) from that lot. I always 'cut' my meat with other stuff, depends what I have in cupboard, usually put soya mince in a well but I've run out. I also usually put porridge oats in as well but decided to leave it out today as not too keen on the stodgyness aspect.

I Love my slow cooker, especially on days when you've been out all day and you come home and the kids are ravanous, so I jsut nuke some frozen mixed veg and voila a decent home cooked meal in mins!!

jenster

im doing a spag bol tonight
so in the slower cooker is the mince diced onion and some garlic tin of toms and a jar of tomato and onion sauce

Scubabe

Scubabe wrote: »

Today I guesstimated everything, have never cooked anything like this in my life, never made a curry before ever, so I wonder how this will all turn out...

Ewwwwwww
I ruined it
It was horrible

I put in waaaaaaaaaaay too much chilli paste (I don't like hot food you see) and it was burning hot! If I ever try this again it would be about 1/2 teaspoon of chilli paste instead of 2 teaspoons.
I also put in waaaaaaay too much liquid - I think I should have not put in any water at all, and next time I'd use coconut milk instead of coconut cream, the cream was far too oily and greasy, and there was so much liquid it was like soup, not thick like a curry. Far too much liquid to just "add a bit of cornflour to thicken it up".

I was gutted

Hubby ate it anyway, and froze 3 extra portions of rice & chicken & soup-style-chilli-sauce. Oh well, at least he has a bunch of healthy cheap dinners for work next week!

Me, I had a Tesco Finest Spaghetti Carbonara I found in the bottom of the freezer that I'd bought in the woopsie aisle a few weeks ago.

I am never guesstimating a dish in the slow cooker again! I resolve to go back to using recipe books!

angelavdavis

I have been cooking some leftover pork from a roast that I had cubed up and frozen, cooked with some borlotti beans, bay leaves, thyme, red wine, carrots, onions, garlic and celery.

Having had this cooking for a few hours, I have put some sliced potato on top and will leave this for another hour or so to cook.

Bit of a leftovers pork hotpot!!!

Oh, and have got some HM bread cooking in the oven to go with it!

catznine

I'm cooking lentil curry in Mums old tower sc as I find my morphy richards sc gets far too hot and I need to be around to keep an eye on it.

Iam hoping to try home made baked beans next! Just printed off a recipe.

queenbee167

nesssie1702 wrote: »

Can I ask for some help with my slow cooker stuff - is it just me, or do you end up with runny gravy and sauces with whatever's been cooked in the SC?

How do you thicken them - can I use cornflour as I would normally do on the hob?

Love the tender meat, but not so keen on how runny my sauces are though

I use thickening granules, they thicken hot ot cold liquids, they are great. I bought mine in Makro, but I have bought them in tescos in a drum, they are sold with the parsley sauce and cheese sauces. I hope this helps. They are called McDougalls instant thickening granules. If you google this you might find your local supplier. Good luck.