Does this sound okay...?

BellaBargains

Hi - I've bought my slow cooker and I'm taking it for a test drive as we speak. I've browned approx 750g of diced beef, sliced 2 large onions (cos that was all I had), put the onion in the base of the slow cooker, sprinkled 3 beef oxo cubes over it, added the browned beef (complete with juices), poured over some boiling water (not entirely sure how much though but plenty enough to cover the onion) and then added salt and pepper.

I know it's a bit dull and lacking spices and veg - but I was so desperate to get started....

Anyway - is what I've done okay - and what about frozen veg, can I use that (I have loads, mushroom, sweetcorn, cauliflower, broccoli, peas, carrots, peppers, onions) I didn't use them cos I wasn't sure if it was okay. I'm a rotten cook so please feel free to assume I KNOW NOTHING!!!!

Thanks

tr3mor

you can put as little or as much as you like in, frozen veg are fine, as are potatoes. if it's your first time using it i'd just bung it all in and see what happens

squeaky

It is generally not recommended to use frozen stuff from the start in a slow cooker - it keeps the temperature too low for too long which is dodgy - especially when doing things like chicken.

If you want to add more to your pot then defrost them first. You can add most vegetables quite late (say an hour or two before the end of cooking) but root vegetables and taters etc really need cooking for at leat half their usual boiling time before adding in because they taske longer to cook.

The sooner you add your extras the better, zap cold veg in the microwave for a couple of munutes to heat them (not cook them) to help keep the temperature of your pot up.

If you're cooking on a short program you'll need to add some extra time to cover for a) adding colder stuff b) losing some heat because you lifted the lid. If you're cooking on a long 8hr plus program there should be no need to add extra.

Sarahsaver

It sounds fine. You should find with any luck that the slow cooker works some kind of food alchemy, and whatever you put in will taste great.
I hope...
Today mine has 3 onions, 2 carrots, 8 new potatoes, halved, half a tin of tomatoes, a pint of hm chicken stock, 4 sausages, rosemary and cajun seasoning. It will have a tin of chickpeas added later.
The sausages were frozen. We won't be eating it til about 6pm. Personally I have never had any trouble with using stuff from frozen, but I would never do chicken from frozen of course;)

BellaBargains

Thank you for the replies - the aroma coming from my kitchen is driving me mad and making me very hungry. I've stuck with just the plain beef and onion this time but I'll try something a bit more interesting next time!

Final question - I've cooked enough for a few meals so intend to freeze some - what's the script when I want to eat the frozen meals (told you to assume I know nothing) do I defrost and then pop in the oven (how long, how hot (gas mark)), or do I use the slow cooker? Do I even need to defrost - oh the questions.....

Rikki

I would recommend you mix the stock cube with a little water into a paste and then top up with hot water to the required amout. This helps to avoid lumps of gravy. :j

squeaky

BellaBargains wrote:

Final question - I've cooked enough for a few meals so intend to freeze some - what's the script when I want to eat the frozen meals (told you to assume I know nothing) do I defrost and then pop in the oven (how long, how hot (gas mark)), or do I use the slow cooker? Do I even need to defrost - oh the questions.....

Defrost in the fridge or in the microwave. You choose

Re-heat casserole type things either in the oven, on in a pan on the hob or in the microwave. Again you choose

The only place you don't get a choice on is that you must take care to heat the meal thoroughly. That means stirring regularly and making sure that it is all piping hot throughout. Gov't guidelines say over 70C.