Slooooooow Cooker Recipes
Discussion
69 coupe said:
Veg in Slow cookers?
Slow cooking takes hours some up to 12 hours, should the veg not be put in later rather than at the start with a shoulder of lamb for example whilst the lamb will come out very tender does not that amount of time just make most veg just gloopy & soggy where most of the natural flavours have diffused out.
Would it not be better to add veg half way through the process?
Depends on the veg. I do a beef shin casserole for about 8 hours, and while things like celery and carrot become very soft yet flavoursome, cut up potatoes take on the gravy and slowly soften to something akin to a fondant potato. Very nice.Slow cooking takes hours some up to 12 hours, should the veg not be put in later rather than at the start with a shoulder of lamb for example whilst the lamb will come out very tender does not that amount of time just make most veg just gloopy & soggy where most of the natural flavours have diffused out.
Would it not be better to add veg half way through the process?
Finer things like brocolli though do just turn to mush, and softer herbs just cook out to nothing. Those I tend to add a couple of hours from the end if I can.
dave0010 said:
Shaw Tarse said:
Probably
Though I'd be tempted to re-pot it, allow to mature over night & then bake.
(or just eat from pot with crusty bread)
Mature over night??Though I'd be tempted to re-pot it, allow to mature over night & then bake.
(or just eat from pot with crusty bread)
On a side note I'm very cross with myself as yesterday I found a large joint of beef in the bottom of my fridge that I clearly bought before Christmas and had lost/forgotten about! It was out of date 03.01.14. Absolutely gutted as fancied it again this weekend
Gretchen said:
On a side note I'm very cross with myself as yesterday I found a large joint of beef in the bottom of my fridge that I clearly bought before Christmas and had lost/forgotten about! It was out of date 03.01.14. Absolutely gutted as fancied it again this weekend
What was the smell like? If it didn't smell I'd have still eaten it 
ali_kat said:
Gretchen said:
On a side note I'm very cross with myself as yesterday I found a large joint of beef in the bottom of my fridge that I clearly bought before Christmas and had lost/forgotten about! It was out of date 03.01.14. Absolutely gutted as fancied it again this weekend
What was the smell like? If it didn't smell I'd have still eaten it 
Melman Giraffe said:
ali_kat said:
Gretchen said:
On a side note I'm very cross with myself as yesterday I found a large joint of beef in the bottom of my fridge that I clearly bought before Christmas and had lost/forgotten about! It was out of date 03.01.14. Absolutely gutted as fancied it again this weekend
What was the smell like? If it didn't smell I'd have still eaten it 
I'd wash it first too I cut the £15 f
ker in half and rinsed it...if you PM me your addresses I'll send it to you, it's been in a sealed bag in the outside bin overnight, it'll be fine
Made up for it tonight by having 'Tapas'..,by which I mean all the Cheeses, Olives, Chorizo, a bottle of Pinot and other store cupboard & freezer bits left over from Christmas. It was delicious.
ETA I may have convinced my self it smelt suspicious. I've been off my food & not eating properly of late. I might just go and get it out and cook the bloody thing myself!
ker in half and rinsed it...if you PM me your addresses I'll send it to you, it's been in a sealed bag in the outside bin overnight, it'll be fine Made up for it tonight by having 'Tapas'..,by which I mean all the Cheeses, Olives, Chorizo, a bottle of Pinot and other store cupboard & freezer bits left over from Christmas. It was delicious.
ETA I may have convinced my self it smelt suspicious. I've been off my food & not eating properly of late
. I might just go and get it out and cook the bloody thing myself! Edited by Gretchen on Monday 13th January 20:23
Legend83 said:
For the pulled pork recipe would a nasty, cheapo, Sainsburys 'basics' pork shoulder joint work ok?
Also - setting up a beef stew tonight for tomorrows grub. How long would afficionados put this on for on low?
Best ways to thicken it if it comes out a bit wet?
I usually use a morrisons joint for the shoulder not a super cheap one but always comes out good. Can't see cheap meat being an issue. Also - setting up a beef stew tonight for tomorrows grub. How long would afficionados put this on for on low?
Best ways to thicken it if it comes out a bit wet?
Beef stew i'll usually tick on for at least 8 hours.
Bit watery? - stir in a little bit of plain flour - gave up on cornflour.
My first attempt at the pulled pork recipe is currently cooking away, forgot to dry rub overnight but gave it a couple of hours this morning. Hope it turns out as good as the others in the thread.
Have only used the slow cooker 7 or 8 times but I can never fault the outcome. Will be attempting a few of the recipes mentioned on here in the next few weeks
Have only used the slow cooker 7 or 8 times but I can never fault the outcome. Will be attempting a few of the recipes mentioned on here in the next few weeks
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