Slooooooow Cooker Recipes
Discussion
I was after a method of getting chick peas really soft and creamy, like the expensive ones in jars.
From the can, it's a bit hit and miss, some are like bullets.
Solution: Use DRIED, soak overnight and give them 8 hours on low in the slow cooker. Transformative.
Hello velvety hummus
From the can, it's a bit hit and miss, some are like bullets.
Solution: Use DRIED, soak overnight and give them 8 hours on low in the slow cooker. Transformative.
Hello velvety hummus
Edited by Mobile Chicane on Friday 13th September 13:59
Mobile Chicane said:
I was after a method of getting chick peas really soft and creamy, like the expensive ones in jars.
From the can, it's a bit hit and miss, some are like bullets.
Solution: Soak overnight and give them 8 hours on low in the slow cooker. Transformative.
Hello velvety hummus
Do you mean soak dried peas or soak canned (I assume in fresh water)?From the can, it's a bit hit and miss, some are like bullets.
Solution: Soak overnight and give them 8 hours on low in the slow cooker. Transformative.
Hello velvety hummus
21TonyK said:
Mobile Chicane said:
I was after a method of getting chick peas really soft and creamy, like the expensive ones in jars.
From the can, it's a bit hit and miss, some are like bullets.
Solution: Soak overnight and give them 8 hours on low in the slow cooker. Transformative.
Hello velvety hummus
Do you mean soak dried peas or soak canned (I assume in fresh water)?From the can, it's a bit hit and miss, some are like bullets.
Solution: Soak overnight and give them 8 hours on low in the slow cooker. Transformative.
Hello velvety hummus
AndyAudi said:
Fajitas work quite well to put on & leave
Pile in the veg, sprinkle on some of the spice & stir through, pour in passata.
Place whole chicken portions on top & cover with balance of spices.
After 4 hours on high, I take out & shred chicken then stir through & serve.
Sounds weirdly nice. I'm gonna give it a shot though, love fajitas. Pile in the veg, sprinkle on some of the spice & stir through, pour in passata.
Place whole chicken portions on top & cover with balance of spices.
After 4 hours on high, I take out & shred chicken then stir through & serve.
BigMacDaddy said:
illmonkey said:
I'm intrigued - how long do you leave that cooking for, and once it's done how well does the skin crisp up if you give it a blast in the oven? Thanks21TonyK said:
As a general rule of thumb you cannot "slow cook" anything lean so forget chicken.
It's the collagen and fats that keep meat moist when its cooked (not the sauce or braising liquid as many assume).
/mum (bless her!)
it cant be chewy its got lots of sauce with it!
/mum
It's the collagen and fats that keep meat moist when its cooked (not the sauce or braising liquid as many assume).
/mum (bless her!)
it cant be chewy its got lots of sauce with it!
/mum
illmonkey said:
BigMacDaddy said:
illmonkey said:
I'm intrigued - how long do you leave that cooking for, and once it's done how well does the skin crisp up if you give it a blast in the oven? Thanks21TonyK said:
As a general rule of thumb you cannot "slow cook" anything lean so forget chicken.
It's the collagen and fats that keep meat moist when its cooked (not the sauce or braising liquid as many assume).
/mum (bless her!)
it cant be chewy its got lots of sauce with it!
/mum
It's the collagen and fats that keep meat moist when its cooked (not the sauce or braising liquid as many assume).
/mum (bless her!)
it cant be chewy its got lots of sauce with it!
/mum
geeks said:
Looking for some inspiration for a Saturday evening meal if anyone has anything to test...
I've done these pork ribs in the slow cooker a couple of times, seems to work well. I cut down on the quantity of ketchup and soy and use more liquid in the slow cooker but reduce it after cooking, usually 6hrs at least.It may have appeared here before, so sorry if it's a re-post.
https://www.gordonramsay.com/gr/recipes/crazy-stic...
Pork loin acquired, it's a little on the small side but it's all the shop had. Will blast it in the sloooooow cooker for 5 or 6 hours and do some money shots later.
Going to just go 'traditional' with some chicken stock and veg in the bottom. But a few years ago I made the most devine chinese slow cooked pork and I've never found the recipe again. Anyone have something similar on file?
Going to just go 'traditional' with some chicken stock and veg in the bottom. But a few years ago I made the most devine chinese slow cooked pork and I've never found the recipe again. Anyone have something similar on file?
illmonkey said:
And done. Fried off the onions a little with garlic and herbs. Simmered some white wine to get all the flavours out the pan, chucked it all in the slow cooker with some chicken stock. Now to cook for 6-7 hours.
going to do broccoli cheese with it.
Look forward to hearing how you get on with a loin and if it comes out dry. Like the chicken, it's very lean.going to do broccoli cheese with it.
Looks good though
ChrisnChris said:
illmonkey said:
And done. Fried off the onions a little with garlic and herbs. Simmered some white wine to get all the flavours out the pan, chucked it all in the slow cooker with some chicken stock. Now to cook for 6-7 hours.
going to do broccoli cheese with it.
Look forward to hearing how you get on with a loin and if it comes out dry. Like the chicken, it's very lean.going to do broccoli cheese with it.
Looks good though
illmonkey said:
ChrisnChris said:
illmonkey said:
And done. Fried off the onions a little with garlic and herbs. Simmered some white wine to get all the flavours out the pan, chucked it all in the slow cooker with some chicken stock. Now to cook for 6-7 hours.
going to do broccoli cheese with it.
Look forward to hearing how you get on with a loin and if it comes out dry. Like the chicken, it's very lean.going to do broccoli cheese with it.
Looks good though
Did Korean short ribs in the slow cooker today...pretty bloody great.
1 kilo beef short ribs (about 7 chunks)
1.5 Tbsp soy sauce
1.5 Tbsp rice vinegar
1.5 Tbsp Mirin
1.5 Tbsp Gokujang chilli paste (any chili past would probably do, or some chopped fresh mild red chilis)
1 Tbsp brown sugar
1 inch knob grated ginger
4 cloves minced garlic
1/2 cup water
2 spring onions
1 large carrot
1tbsp cooking oil
salt
Method: salt the short ribs, and brown in a frying pan in the oil on all sides, about 10 minutes total.
While browning, whisk together soy, vinegar, sugar, mirin, chili paste, ginger, garlic. Peel the carrot and slice in half.
Put the carrot in the bottom of the slow cooker, place the beef on top, then pour over the soy sauce mixture.
Cook on low for 7+ hours, turning occasionally so the beef doesnt dry out.
At the end of cooking, lift the beef and carrots out of the slow cooker onto a warmed platter. Pour the remaining braising liquid into a gravy separator and let the fat come to the surface. Pour the juice back onto the meat (if you have time, you could boil it up with some cornstarch to thicken - i couldn't be arsed), discarding the fat.
Julienne the spring onions and scatter over the beef to serve. I ate with white rice, some red cabbage slaw, and ice cold beers
1 kilo beef short ribs (about 7 chunks)
1.5 Tbsp soy sauce
1.5 Tbsp rice vinegar
1.5 Tbsp Mirin
1.5 Tbsp Gokujang chilli paste (any chili past would probably do, or some chopped fresh mild red chilis)
1 Tbsp brown sugar
1 inch knob grated ginger
4 cloves minced garlic
1/2 cup water
2 spring onions
1 large carrot
1tbsp cooking oil
salt
Method: salt the short ribs, and brown in a frying pan in the oil on all sides, about 10 minutes total.
While browning, whisk together soy, vinegar, sugar, mirin, chili paste, ginger, garlic. Peel the carrot and slice in half.
Put the carrot in the bottom of the slow cooker, place the beef on top, then pour over the soy sauce mixture.
Cook on low for 7+ hours, turning occasionally so the beef doesnt dry out.
At the end of cooking, lift the beef and carrots out of the slow cooker onto a warmed platter. Pour the remaining braising liquid into a gravy separator and let the fat come to the surface. Pour the juice back onto the meat (if you have time, you could boil it up with some cornstarch to thicken - i couldn't be arsed), discarding the fat.
Julienne the spring onions and scatter over the beef to serve. I ate with white rice, some red cabbage slaw, and ice cold beers
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