Slow Cooker

veggieface

Hi Everyone,

I've decided to get a slow cooker and have just been reviewing them online and have read you have to get the food to boiling point to start with before you put it in the pot...is this true???

Pink.

Hi veggieface,

Welcome to MSE and in particular to Old Style.:hello:

No, you don't have to get the food to boiling point before you put it into the pot. I normally brown meat, onions etc to give the dish extra flavour and then add hot water (if the recipe requires water) but I only do this to speed up the cooking process.

Lots of people who post on this board just add the contents from the fridge say it works perfectly well.

I'll add your thread to the Slow cooker Quick Questions thread later as the replies will probably help other users.

Pink

doddsy

Veggieface, my oven is broken (has been for the last 2 weeks!) so I am using my slow cooker. Today I put in a joint of lamb with a little water and some sprigs of rosemary and let it do its thing on 'slow' for a few hours. Beautiful!!! I never heat anything up first.
hth
doddsy

Wonder_Girl

Hiya,

I always bung everything in the pot the night before and pop it in the fridge overnight. In the morning I put it into the slow cooker straight from the fridge and turn it on to low before I leave for work. when I get home it's cooked to perfection

Quasar

I'm seriously tempted to get one myself. Nothing nicer than coming home from a long day's work and finding a meal cooked and ready, waiting for me.

Pink.

Hi veggieface,

Have you seen The complete Slow Cooker Collection? There are lots of threads there that should help you get to grips with your new slow cooker and many recipes that might help you to get started.

Pink

Quasar

Pink-winged wrote: »

Hi veggieface,

Have you seen The complete Slow Cooker Collection? There are lots of threads there that should help you get to grips with your new slow cooker and many recipes that might help you to get started.

Pink

You have my heartfelt thanks too, P-w! :j

danz0l

Oh thats a handy hint on preparing the night before and popping in the fridge.

Could you do that with browned chicken or whould that be dangerous ???

squeaky

danz0l wrote: »

Oh thats a handy hint on preparing the night before and popping in the fridge.

Could you do that with browned chicken or whould that be dangerous ???

Personally I don't fancy the idea of "part cooked" chicken sitting around, even if it is in the fridge.

<shudder>

danz0l

squeaky wrote: »

Personally I don't fancy the idea of "part cooked" chicken sitting around, even if it is in the fridge.

<shudder>

That was my thoughts as well glad you confirmed my suspicions

blue-kat

not necessary.
Heston Bluemental has written about the benefits of low temp meat cooking.
cooking meat in hot oven makes the moisture evapourate.

http://www.guardian.co.uk/weekend/story/0,,1167148,00.html

re: food safety
"Bacteria are typically killed at temperatures of around 68°C. Most harmful bacteria live on the surface of pieces of meat, so in the case of red meats, it is usually safe merely to bring the surface uniformly to this temperature and hold it there for a few minutes."
from
http://en.wikipedia.org/wiki/Low_temperature_cooking

veggieface wrote: »

I've decided to get a slow cooker and have just been reviewing them online and have read you have to get the food to boiling point to start with before you put it in the pot...is this true???