Slow cooker recipes
Discussion
The key thing to remember about the slow cooker is that you can't 'just chuck everything/anything in'. Vegetables and meats need to be browned off first since browning meat is where the flavour is, and 'sweating' vegetables concentrates their flavours.
I think the slow cooker is best for stewing meats that it would be difficult to get the flavour out of in any other way, namely gristly cuts such as shin, tongue, brisket, shoulder, cheek, etc. Or elderly examples of chicken, game birds, or mutton.
Most meat typically on sale in supermarkets nowadays is far too young and tender to warrant slow-cooking. What little flavour it has is best suited to grilling, frying or roasting... IMHO.
I think the slow cooker is best for stewing meats that it would be difficult to get the flavour out of in any other way, namely gristly cuts such as shin, tongue, brisket, shoulder, cheek, etc. Or elderly examples of chicken, game birds, or mutton.
Most meat typically on sale in supermarkets nowadays is far too young and tender to warrant slow-cooking. What little flavour it has is best suited to grilling, frying or roasting... IMHO.
mobile chicane has it in one
they are great for things like shin, or other really tought meats which have a lot of flavour in their own right.
dreadful for other stuff though.
bascially if you go to the butchers and ask for the cheapest cut then this should be suitable for slow cooking. you need to ass loads of other flavours,k and a lot more than you might think, and then add some more about half hour before eating.
they are great for things like shin, or other really tought meats which have a lot of flavour in their own right.
dreadful for other stuff though.
bascially if you go to the butchers and ask for the cheapest cut then this should be suitable for slow cooking. you need to ass loads of other flavours,k and a lot more than you might think, and then add some more about half hour before eating.
That fat tounged Oliver fella had a good Chilli recipe using stewing beef instead of mince, there is a thread dedicated to Chilli on here somewhere do any of them in the slow cooker for a day and you will be laughing. Same for Spag Bol. Apparently you can cook a chicken in a slow cooker my sis tells me, ive never been that bothered to do a chicken though.
Just been back through rather a lot of pages to find another thread on this topic, I remember it was very helpful when I got my slow cooker for Christmas.
(Why I didn't bookmark it I don't know!!)
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
(Why I didn't bookmark it I don't know!!)
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Mr Roper said:
Shoulder of lamb, studded with garlic and rosemary. Place on top of thick cut seasonal veg. After 8 hours on low, blast it in the oven on its hottest setting to brown it off.
Some of the best lamb I've eaten has been done this way.
Noms. Some of the best lamb I've eaten has been done this way.
I think shoulder of lamb (hogget / mutton if you can get it) is where the slow cooker comes into its own. All the gristle and fat melt into a lovely savoury unctuousness.
Set the meat on top of a bed of chunky vegetables as suggested (no need to add any liquid) and the fat will collect in the bottom. Strain, skim, and use the concentrated juices as the basis for a delicious gravy.
Paddy_N_Murphy said:
escargot said:
tgr said:
Is anyone ever afraid of leaving the thing going all day while no-one's at home? Seems dangerous?
How's it any different from leaving any other appliance switched on?
TGR is now sat at his desk sweating about his 15 year old Microwave oven he bought at the car boot sale !
Love coming in to the smell of a nice meal especially tonight...
pack of chicken thighs (had been browned in George foreman)
half tube of tomato puree
juice of two lemons
Chopped onion
Two sweet peppers (chopped)
generous amount of chilli flakes
chunks of carrot
& secret ingredient good dose of cinnamon.
Mucking Fagic
pack of chicken thighs (had been browned in George foreman)
half tube of tomato puree
juice of two lemons
Chopped onion
Two sweet peppers (chopped)
generous amount of chilli flakes
chunks of carrot
& secret ingredient good dose of cinnamon.
Mucking Fagic
rah1888 said:
Just been back through rather a lot of pages to find another thread on this topic, I remember it was very helpful when I got my slow cooker for Christmas.
(Why I didn't bookmark it I don't know!!)
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
this recipe from that ^^ thread(Why I didn't bookmark it I don't know!!)
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
digimeistter said:
Pulled ham/gammon hock
take 1 gammon ham joint or ham hock
place in slow cooker
pour in carton of apple juice
slow cook for 5-8 hours
shred meat
brush with a mixture made from soft brown sugar and "American Style" mustard
place on a baking tray and bake for 10 mins
Serve with jacket spud and salad.
nomnomnomnomnomnomnomnom if it wasn't so delish i'd have taken pics,!!!take 1 gammon ham joint or ham hock
place in slow cooker
pour in carton of apple juice
slow cook for 5-8 hours
shred meat
brush with a mixture made from soft brown sugar and "American Style" mustard
place on a baking tray and bake for 10 mins
Serve with jacket spud and salad.
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