Slow cooker

Karensteps

After reading all the raving reviews about SC's on this forum, I went and bought one.
The instruction book dosen't tell me anything about times though, I'm scared of poisoning everyone!

I found the SC recipe thread so I'm alright on that front, it's just times and water I'm confused by.

I have a pack of cubed steak in the fridge, I was going to bung that in the SC tomorrow and make a casserole or something, with carrots, maybe a few potatoes to thicken it up a smidge, onion etc, it's a 3.7 litre I think and the settings are LOW or HIGH.

So do I need to add water to it? What about the gravy/stock I need for it, how long does it need?
Once I get the hang of it, I think I'll love it, but right now I'm a bit worried someone is going to end up with food poisoning!

mini_huny_money

hya Karen, what I would do with your ingredients is.....tho mebbe not everyone would.....is treat all ingredients as you would with a normal casserole....ie for cubed steak casserole I would sweat all my veg (usually leek, neeps and carrot) brown my steak cubes and transfer everything to my SC, your eyes will tell you how much water you need, usually just enough to barely cover.......I usually cook on LO setting.....I add BISTO powder usually before I serve.....depends really....honestly don't panic you can' really go wrong with a SC

Karensteps

Thanks, Mini. One more quick Q, do you have to cook the veg and meat briefly before chucking it in the SC? Kinda seems like a waste of time that way...because I'd still end up using loads of pans (I hate dishes )

mini_huny_money

I know....i know.... it does seem like a waste of time of time to brown everything but I find that its best that way........I hate the thought of meat .....all that pinky way YKWIM......and it does seem a lot of dishes but in Feb I had no cooker at all and hated the way my mince ....casseroles came out without being browned.....but try both ways....you might not notice the difference.......

Chris25

I always brown my mince before putting in CS. I usually do other meat aswell but if I haven't got time, I don't worry. I don't bother doing the veggies though and as mini-huny-money says, everybody is different - as you use it more, you'll discover what suits you best.

Plus not all SCs are the same - the one I've got at the moment, you don't have to preheat - put it on high for the first little while, then turn to low; my last one you had to preheat before putting the ingredients in. it's just a matter of getting used to what you've got. You'll soon find it an essential item

Skint_Catt

I put in all my veg, all my meat (raw) and say a pint of gravy (or half pint of gravy and half pint of water) then cook on low for 8 - 10 hours. Beef especially cooks well this way as it makes it tender. Sometimes if I want a thicker style casserole then I add a teaspoon or two of cornflour to thicken the sauce half an hour before I serve.

mardatha

when I try to add flour or cornflour to thicken, all I get is wee white balls in my stew. What am I doing wrong ?

trying-very-trying

mardatha wrote: »

when I try to add flour or cornflour to thicken, all I get is wee white balls in my stew. What am I doing wrong ?

Do you mix the cornflour to a paste with water?? Or are you trying to add the dry cornflour, 'cos that won't work.

weezl74

If you 'slake' the flour or cornflour first in cold water or stock this should stop happening. Just put the flour in a cup add about 2 tablespoons of cold water from the tap and stir til it's a smooth paste, then add that to the SC.

HTH,

Weezl x

p.s TVT's obviously quicker than me!