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baconandcabbage wrote: »
Do you always have to use liquid in a slow cooker? and how much to add do you fill it with liquid to the top?
Hopelessly_Hopeful wrote: »
In the 80s I thought slow cookers were just for caseroles. Now I cook joints dry quite often (no water added, most meat has some moisture or fat in). The results are still succulent and moist.
Hope that helps
andygb wrote: »
I have never tried this, despite using a slow cooker for the last twenty years. Does the meat have any colour to it, because I know that lamb shanks end up with a bit of caramelising on them?
rach wrote: »
one of my faves:
look in bottom of fridge & locate all random bits of veg...if not enough try the freezer.
wash, chop and throw into slow cooker
add some tinned toms / passata
add an organic stock cube / lea & perrins / some kind of seasoning
(sometimes i add quorn chunks or similar.)
as ausielle says - mainly trial and error - i use it loads, especially in the winter.
lentils and beans also cook really well in here and soak up the flavour nicely.
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