Slow cooker beginner - question/s

Pollycat

B0bbyEwing said:

1) How much water?

What does the instruction/recipe book suggest?
Even my 50 year old slow cooker specified how much liquid.
After that base, I could work out myself if a recipe needed more or less liquid.
It really wasn't hard.
I wouldn't say it was something you could just 'eyeball' when you have no experience of how it works.

Are you using the functions correctly?

And did you research the right model for you?
Sounds like you maybe didn't.

Just saying...

ariarnia

Pollycat said:

B0bbyEwing said:

1) How much water?

What does the instruction/recipe book suggest?
Even my 50 year old slow cooker specified how much liquid.
After that base, I could work out myself if a recipe needed more or less liquid.
It really wasn't hard.
I wouldn't say it was something you could just 'eyeball' when you have no experience of how it works.

Are you using the functions correctly?

And did you research the right model for you?
Sounds like you maybe didn't.

Just saying...

if you don't have experience then it's hard to know what's the right model for you.

he's obviously trying and wanting to learn and one of the great things about this board is how people can come here and be welcome to ask questions of non judgemental and helpful people (I know how helpful it was for me when i was just starting out and struggling a decade ago now) 

you were complaining the op was being aggressive and now you're being passive aggressive. do you really think that's better? 

just saying... 

Pollycat

ariarnia said:

Pollycat said:

B0bbyEwing said:

1) How much water?

What does the instruction/recipe book suggest?
Even my 50 year old slow cooker specified how much liquid.
After that base, I could work out myself if a recipe needed more or less liquid.
It really wasn't hard.
I wouldn't say it was something you could just 'eyeball' when you have no experience of how it works.

Are you using the functions correctly?

And did you research the right model for you?
Sounds like you maybe didn't.

Just saying...

if you don't have experience then it's hard to know what's the right model for you.

Isn't that what reviews are for?
And you should be able to read about models and what each does, based on what you want it to do.
After all, there's lots of information on the internet.

ariarnia said:

Pollycat said:

B0bbyEwing said:

1) How much water?

What does the instruction/recipe book suggest?
Even my 50 year old slow cooker specified how much liquid.
After that base, I could work out myself if a recipe needed more or less liquid.
It really wasn't hard.
I wouldn't say it was something you could just 'eyeball' when you have no experience of how it works.

Are you using the functions correctly?

And did you research the right model for you?
Sounds like you maybe didn't.

Just saying...

you were complaining the op was being aggressive and now you're being passive aggressive. do you really think that's better? 

just saying... 

I regret that you see it that way.

I was amazed when re-reading the original post that the OP was asking how much water.
Surely the sensible thing to do would be to read the instructions before cooking anything. In my book anyway.
I think my questions are very reasonable.
Maybe that's why so many people end up with stuff that doesn't suit their needs because they buy the wrong thing.
Pity the OP didn't ask for advice on here before buying the slow cooker.

ariarnia

B0bbyEwing said:

I'm guessing you guys are referring to something without digital input: https://www.currys.co.uk/products/crockpot-csc078-slow-cooker-black-10226115.html something along those lines.

Without looking at the model number to see if this is EXACTLY the one we have, it certainly looks like it - this one would be ours: https://www.amazon.co.uk/Morphy-Richards-Digital-460015-Slowcooker/dp/B07B9DJZZV/ref=asc_df_B07B9DJZZV/?tag=googshopuk-21&linkCode=df0&hvadid=205295139813&hvpos=&hvnetw=g&hvrand=3893986175200485406&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1006854&hvtargid=pla-473174588052&psc=1&th=1&psc=1

yes looking at that there's no delayed start on that. with mine i can set the temperature and the plug timer would turn it on at the right time so it's done when needed. 

i would say you can experiment with timings. some things are cooked in 4 hours on high 6 hours on medium or 10 or 12 hours on low. especially things like casserole or stew which the longer you leave them on low they just brown more. 

a really simple 12 hour recipe we cook is a kilo of diced beef, 4 carrots, 3 largish potatoes, a diced onion, sometimes a couple of handfuls of chopped mushrooms, 1/4 cup of flour, 1/4 cup of lentils or pearl barley, 1tsp paprika, 1tbsp of worster sauce, 1 tsp of garlic powder and then 1 and 1/2 cup of stock (normally we use one low salt veg stock cube and 1 beef or chicken or do what i said earlier which was use a tin of something like oxtail soup then add half a can of water to allow for the lentils to absorb some).

put it all in the slow cooker and give a good stir. put the lid on. leave it alone on low for 12ish hours. then taste and add salt pepper and other seasoning to taste when serving. if the liquid is a bit runny then you can use a little bit to make a paste with corn flour and stir it in to thicken or yo can add instant gravy graduals if you want a more 'gravy' like taste. 

really there's only so much you can learn from a recipe or our experiences. you do need to experiment with your actual slow cooker and ingredients. that does mean sometimes you have okay but less good meals but you can learn from them. 

ariarnia

Pollycat said:

ariarnia said:

Pollycat said:

B0bbyEwing said:

1) How much water?

What does the instruction/recipe book suggest?
Even my 50 year old slow cooker specified how much liquid.
After that base, I could work out myself if a recipe needed more or less liquid.
It really wasn't hard.
I wouldn't say it was something you could just 'eyeball' when you have no experience of how it works.

Are you using the functions correctly?

And did you research the right model for you?
Sounds like you maybe didn't.

Just saying...

if you don't have experience then it's hard to know what's the right model for you.

Isn't that what reviews are for?
And you should be able to read about models and what each does, based on what you want it to do.
After all, there's lots of information on the internet.

and the reviews for that slow cooker say it's good but there's no way to say that the way the reviewer uses the product is the way the OP will use the product. 

that's why i think it's great he can come on here and ask the non judgemental and helpful people who are wiling to share their experiences in a non passive aggressive way specific questions that might not be covered by the reviews or that he might not understand from what's written on the internet. being able to interact and ask questions is a great way clarify any  misunderstandings. after all none of us are perfect and all of us can jump to incorrect assumptions based on how something is written. 

Pollycat said:

I was amazed when re-reading the original post that the OP was asking how much water.
Surely the sensible thing to do would be to read the instructions before cooking anything. In my book anyway.
I think my questions are very reasonable.
Maybe that's why so many people end up with stuff that doesn't suit their needs because they buy the wrong thing.
Pity the OP didn't ask for advice on here before buying the slow cooker.

did you also read where he said they had followed a recipe for wrap filling exactly as written but it came out all wet. which was WHY he was coming on here and asking for examples of how what other  people do. 

asking questions and wanting to learn are things i think should be encouraged not criticised. after all we can all learn things from others experiences. 

Vegastare

Bobby now we have got past Rice Gate......I recently purchased the non digital Sear and Stew of MR.  Have had an old crockpot which is still working and 35 years old, have to admit the new slow cooker cooks well, but even with my past experience it is a different machine and has taken a little getting use to, so stick with it....my new pot really cooks quicker than I expected even on low, so a learning curve for me.  Think of me this Sunday when I try a pork loin roast.  Got the pork got the recipe just need hubby to say tastes good.

My old one is smaller but ideal for cooking a sponge pudding and the Christmas pudding. (No I have never made rice pudding in it!!)

If I have one tip it would be don't over do the liquid you add, the moisture hits the lid and creates a lot of liquid.

Good luck with your effects - am sure you will get into the swing of things.

ariarnia

Vegastare said:

My old one is smaller but ideal for cooking a sponge pudding and the Christmas pudding. (No I have never made rice pudding in it!!)

someone posted this on a different thread and i really want to try it. have to wait for the whole family to be in the mood for a proper sit down with pudding as i can see otherwise i might sit and eat the whole thing, having a hard enough time shifting the covid weight without finding a tasty new cake recipie! 

https://www.thereciperebel.com/slow-cooker-gingerbread-pudding-cake/

B0bbyEwing

Pollycat said:

B0bbyEwing said:

1) How much water?

What does the instruction/recipe book suggest?
Even my 50 year old slow cooker specified how much liquid.
After that base, I could work out myself if a recipe needed more or less liquid.
It really wasn't hard.
I wouldn't say it was something you could just 'eyeball' when you have no experience of how it works.

Are you using the functions correctly?

And did you research the right model for you?
Sounds like you maybe didn't.

Just saying...

The fact that
* 3 days after my OP (when you've already made posts between now and then) you quote something from the OP that can easily be pulled apart & finger pointed at
* Your post being after your 11:00am "last bit of advice" post
* the post exchange between us around approx. page 6 or so

It certainly seems to me like you came back to have a swipe. Especially considering the way you ended your post.

The bit I put in bold there. Are you asking did I research the right model (as in - in my last post I said I wasn't sure and linked to one on Amazon that basically looked the exact same) slow cooker that I have?

If that was your question then even moreso I believe you're coming to pull apart my posts because it's a little irrelevant (and no I didn't double check). Now say the model numbers go 001, 002, 003 - whether mine is model 002 & the one in my Amazon link is 003 isn't really important. I was using the link to show what mine looked like exactly & I'd already previously said that timers on MY slow cooker are pointless due to how it works.

If when you asked if I've researched the right model you meant something else, then we have crossed wires - the joys of text on a screen. 

Regardless whether that is or isn't what you meant, the way you closed out says to me you're just looking now to pull apart what I say purely because we didn't agree a couple pages back.

I could now close out with just saying, since we're all just saying, but i'm not here for tennis.

I hope I've got all of that wrong, but I really don't think so.

B0bbyEwing

Pollycat said:

Pity the OP didn't ask for advice on here before buying the slow cooker.

Just caught that.

I'm even more convinced you're looking for some back & forth now.

You can't have it both ways. Either I'm to not come here, do it all myself, check out reviews (which aren't always accurate btw, you do need to do some fishing) or I'm to come here and ask. You need to decide which one it is.

Anyway, from the angle you now seem to be coming from, I think it's best you & I call it a day.

B0bbyEwing

ariarnia said:

B0bbyEwing said:

I'm guessing you guys are referring to something without digital input: https://www.currys.co.uk/products/crockpot-csc078-slow-cooker-black-10226115.html something along those lines.

Without looking at the model number to see if this is EXACTLY the one we have, it certainly looks like it - this one would be ours: https://www.amazon.co.uk/Morphy-Richards-Digital-460015-Slowcooker/dp/B07B9DJZZV/ref=asc_df_B07B9DJZZV/?tag=googshopuk-21&linkCode=df0&hvadid=205295139813&hvpos=&hvnetw=g&hvrand=3893986175200485406&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1006854&hvtargid=pla-473174588052&psc=1&th=1&psc=1

yes looking at that there's no delayed start on that. with mine i can set the temperature and the plug timer would turn it on at the right time so it's done when needed. 

i would say you can experiment with timings. some things are cooked in 4 hours on high 6 hours on medium or 10 or 12 hours on low. especially things like casserole or stew which the longer you leave them on low they just brown more. 

a really simple 12 hour recipe we cook is a kilo of diced beef, 4 carrots, 3 largish potatoes, a diced onion, sometimes a couple of handfuls of chopped mushrooms, 1/4 cup of flour, 1/4 cup of lentils or pearl barley, 1tsp paprika, 1tbsp of worster sauce, 1 tsp of garlic powder and then 1 and 1/2 cup of stock (normally we use one low salt veg stock cube and 1 beef or chicken or do what i said earlier which was use a tin of something like oxtail soup then add half a can of water to allow for the lentils to absorb some).

put it all in the slow cooker and give a good stir. put the lid on. leave it alone on low for 12ish hours. then taste and add salt pepper and other seasoning to taste when serving. if the liquid is a bit runny then you can use a little bit to make a paste with corn flour and stir it in to thicken or yo can add instant gravy graduals if you want a more 'gravy' like taste. 

really there's only so much you can learn from a recipe or our experiences. you do need to experiment with your actual slow cooker and ingredients. that does mean sometimes you have okay but less good meals but you can learn from them. 

Thanks. 

I think going out & buying a slow cooker just to have a timer feature is going to be against the MSE-grain but if ours goes kaput then at least I'll be getting one of them next.

Ours has been fine aside from needing a new pan because my wife kept using metal instruments to stir, much to my annoyance. Lo & behold - new pan bought, my insistence on plastic only instruments (or silicone, just not metal) and it doesn't have a mark on it.

Agree with you on the experimental. We've had some iffy meals from it at times but they all fill a hole & we just know to do it different next time.