I have finally got a SLOW COOKER...

Quasar

:T:T:T

I bought a Tefal all-in-one rice cooker, steam cooker and slow cooker. I christened it tonight by steaming some broccoli and curly kale. Great job it did too.

Tomorrow I'll be out from 11 am until 7:30 pm, and I have already set aside all the ingredients for a nice beef and onion in red wine, to put in the sc tomorrow before I go out. I'm really chuffed.

The only trouble is that my small kitchen really didn't need another piece of clutter. :rolleyes:

However, I've never steamed rice before - is there any advantage in steaming rice, particularly since I only use wholegrain rice? Advice please, thanks.

anonymousie

I think I have a similar model- I have the 4 in 1 tefal cooker.

It is brilliant for rice- esp wholegrain. Make sure you rinse it well first- minimises the starchy layer that gets stuck to the bottom.

Just 2 cautions- the slow cooker is very slow- good but v slow:rotfl: I have a large capacity "ordinary" slow cooker that cooks much quicker IYSWIM!! I whole pot full of stew will take a full day to cook. However it is really great for pulses (soak em first and boil as directed before slow cooking) they keep their shape well.

Also, if it has an internal metal "baffle plate" inside the lid be very careful when you open it up if you are using it to boil things and it is very full- I cooked spuds in it, very sucessfully BUT it was too full, and the baffle got boiling water ontop of it- I opened the lid and a fair quantity of boiling water tipped from behind the baffle onto my hand-:eek: YEEOW!!

Quasar

anonymousie wrote: »

I think I have a similar model- I have the 4 in 1 tefal cooker.

It is brilliant for rice- esp wholegrain. Make sure you rinse it well first- minimises the starchy layer that gets stuck to the bottom.

Just 2 cautions- the slow cooker is very slow- good but v slow:rotfl: I have a large capacity "ordinary" slow cooker that cooks much quicker IYSWIM!! I whole pot full of stew will take a full day to cook. However it is really great for pulses (soak em first and boil as directed before slow cooking) they keep their shape well.

Also, if it has an internal metal "baffle plate" inside the lid be very careful when you open it up if you are using it to boil things and it is very full- I cooked spuds in it, very sucessfully BUT it was too full, and the baffle got boiling water ontop of it- I opened the lid and a fair quantity of boiling water tipped from behind the baffle onto my hand-:eek: YEEOW!!

Well I didn't know about rinsing the rice, so it was well worth starting this thread!

I had a look at the slow cooker's own recipe booklet (I have my own stew recipes anyway) and for a beef stew it recommends a setting of 7 to 8 hours. Do you think it might take longer than that, when you say it takes a whole day?