Using a slow cooker - techniques and tips

SuiDreams

Can I add another questions regarding slow cookers, I was wondering if using a slow cooker, is any cheaper than other cooking methods? Daft Question I know, but would like to know if it would save me any money, before I think about buying.

Queenie

SuiDreams - a slow cooker uses approximately the same amount of power as a light bulb, so basically, yes, it is very energy efficient, if you don't mind a longer cooking process (which is excellent for cheaper cuts of meat).

I love my slow cooker, but (yes, there's a but! ) there are times when, if we're at home all day and 'family cooking' the oven is as good as and will still work out economical IF I am cooking a number of things at once! For example, in the winter, the oven will heat the whole kitchen (so no heating on = saving on heating bill) and I will cook on all the shelves in the oven, ie: a casserole, fruit cake and rice pudding all at the same time, similar temp and similar cooking time.

During the summer to cook in my kitchen is sheer murder!!! So, I use the slow cooker/BBQ and utilise any meals that I may have stored in the freezer when I've made double quantities in the slow cooker during winter/Autumn/cooler weather

mrsm - I place pearl barley into my casserole at the same time as the other ingredients and haven't had any problems. As for dumplings, (no pre-cooking) I put them in towards the end about an hour (ish) before the meal is completed if I'm cooking on low or half hour (ish) if cooking on High. My cooking is never an exact science because of the various comings and goings.

squeaky

First - pearl barley - pretty much any time you want - lots of hours and it'll disintegrate and thicken the stew, one to two hours should leave them whole and just right.

Dumplings - a half pound flour mix should make 8-12 dumplings and at that size in a casserole would take 20 mins. In your slow cooker I'd suggest nearly an hour - especially since they'll cool things down a bit as they go in and the cooker takes a while to catch up. If they're not quite done when you're ready to eat bung them all in the microwave and zap them for no more than a minute before checking them.

For the other post on cost - a slow cooker on a low setting typically uses the same amount of power as a light bulb. It is indeed cheaper than other cooking methods

Edit: Crossed with Queenie - sorry

MATH

The older slo-cookers are very low wattage. Newer ones tend to have a bit more poke and therefore cos a bit more per hour to run. My newbie is 350 watts.

Queenie has posted a great tip that most of us Ol'Stylers do. It costs as much to heat your oven for one dish as it does for three dishes. So when you use your oven maximise its potential. HTH

mrsm

thanks for that can't wait for dinner now

brummiebabe

Finally unpacked my slow cooker (ordered a few months ago:o ) but now have a query! Know that you're the experts in this field.

Have bought this model..... morphy richards

but don't know whether it has adjustable heat settings (HIGH/LOW)

If not, should I assume it only cooks on low?



Help me someone, please!!!!!!!!!!!!!:A

squeaky

brummiebabe wrote:

Finally unpacked my slow cooker (ordered a few months ago:o ) but now have a query! Know that you're the experts in this field.

Have bought this model.....

but don't know whether it has adjustable heat settings (HIGH/LOW)

If not, should I assume it only cooks on low?



Help me someone, please!!!!!!!!!!!!!:A

I can't tell from the Amazon link. Surely it tells you somewhere in the manual?

I'll try and find out more from their site...

squeaky

All I can find is that it has a cook setting and a keep warm setting. You'll have to work out which is which from the switches or dial that you have

Magentasue

Mine is a Tefal and only has one setting which I think of as High. When it's finished cooking (according to the timer) it automatically switches to Keep Warm. I only use mine for stew type meals and the one setting is fine - I wouldn't use a low setting ifit had one. Keep Warm is useful though for me because mine is a rice cooker and steamer too, not so important for slow cooking because it seems to keep a stew very hot if you don't open the lid even when it's switched off.

couteaux

Hi All,

I love this forum and have been reading all the fab tips for yonks, but this is my first post, so "hello"!

I have got a slow cooker and have tried a few things in it. Rice pudding was totally delish, but my stews aren't a patch on the ones I cook in the oven. I don't know if i'm adding too much liquid. They always seem bland and swimming in liquid. I think you have to have all the ingredients etc covered with water/stock etc, is that right? Also, I haven't been adding salt at the start in case in makes the meat tough, is it ok to add it at the start?

I am doing Slimming World at the mo so cant have lots of flour etc to thicken them up. Anyway, I am waffling any helpwould be great!!


Thanks, couteaux