Nice People 13: Nice Save

lostinrates

I'd go with hand chopping. You'll get better with practice. Grated slow cooked veg would just disintegrate.

I think the thing to think about is the type of dish. Wholesome sort of care doesn't really require fine dicing or slicing, a good size slice is fine, especially slow cooked IMO.

Doozergirl

If vegetables are hard from a slow cooker, you've not cooked them for long enough?

The weigh up is do you want to disguise carrots from yourself or would you rather chop it into smallish pieces where it would just be a part of the dish? You're not trying to fool a child.

Lazy garlic in a jar is considerably cheaper than buying fresh, especially when the fresh start sprouting and goes bitter.

I have a proper chef's knife which is by far the easiest thing to chop with, but I've never seen anyone in my kitchen hold it properly, which is why they all struggle. I would not trust myself with a mandolin or the slicing attachment of my grater. Dauphinoise potatoes arrived in my life with my Kenwood. Adorable, wonderful Kenwood.

GDB2222

PasturesNew wrote: »

When I add carrot to a chilli, it's intended to "blend into the background" so to speak, so it's not noticeably there. However, stovetop it is still possible to spot/find it if you look for it.

As this is the first time I've eaten anything from a SC and I'd read that veggies can be hard, I just thought it was a good idea to grate it still. And, as I had the gadget out I thought I'd give that a whirl with the onions.

I'm no cook, but I wonder whether you might find that you've made a 'thick and hearty' soup as your first SC dish. No harm in that, except you put a spoon on the table, rather than a knife and fork.

lostinrates

Chilli is great meal.


I make mine with cheap cuts of beef...not mince. Fir dislikes chilli with mince.

Glad you've made something that tastes like its meant to and has substance. My problem with slow cooker is that everything gets too wet and tastes washed out ( because I suppose I'm used to cooking expecting some reduction).

Nikkster

PasturesNew wrote: »

Er ... I've a nasty, sneaky feeling that this chilli .... will never get as far as the freezer. I think I'll end up eating it all in the next 1-2 days.

Sounds like success to me PN
Well done :T

lostinrates

PasturesNew wrote: »

Er ... I've a nasty, sneaky feeling that this chilli .... will never get as far as the freezer. I think I'll end up eating it all in the next 1-2 days.

If its that good definitely freeze a portion. Its the kind of thing you'll look forward to eating one day in the future. . Its the things that are easier to freeze that you should use up soonest IME. Other wise they live at the back of the freezer until freezer burnt.

Joanthebone

Well done for using the slow cooker PN! I am sure you will come to love it, I always make enough in mine to freeze at least one (usually two,) portions




5 portions!! As my old Mum used to say .. "You'll go off bang!"

PasturesNew

Joanthebone wrote: »

Well done for using the slow cooker PN! I am sure you will come to love it, I always make enough in mine to freeze at least one (usually two,) portions

That was the plan. I thought "eat one today, one tomorrow, 2-3-4 in the freezer" .... I'm guessing the only way I can restrain myself would be to only cook food that didn't taste nice

GDB2222

PasturesNew wrote: »

That was the plan. I thought "eat one today, one tomorrow, 2-3-4 in the freezer" .... I'm guessing the only way I can restrain myself would be to only cook food that didn't taste nice

Isn't part of the point of the SC that you can cook stuff to suit your taste buds? Also, it may be healthier than the pre-made stuff?

What does slow cooking do to the vitamins?

LydiaJ

Doozergirl wrote: »

Dauphinoise potatoes arrived in my life with my Kenwood.

Oooh. Somebody who cooks dauphinoise potatoes. Could you share your recipe, please? (Any other NP with dauphinoise recipes welcome to join in, natch.)