Discussion
I keep reading about people on here using them - I've never seen one before, let alone used one
What is it? How does it work? How much are they? Can you recommend one?
I'm very much a roast + veg man and the shoulder of lamb discussed in the shoulder/leg thread sounds just awesome [/drool]
What is it? How does it work? How much are they? Can you recommend one?
I'm very much a roast + veg man and the shoulder of lamb discussed in the shoulder/leg thread sounds just awesome [/drool]
LordGrover said:
Where are you? Thanks to a thread on here some time ago I bought one. Used it once and now it's just taking up valuable kitchen cupboard real estate. 
FOC if you collect/meet halfway (I'm North of Bristol).
TYVM but I'm a fooking long way from Bristol!FOC if you collect/meet halfway (I'm North of Bristol).
http://maps.google.co.uk/maps?f=q&source=s_q&a...
Lefty Two Drams said:
LordGrover said:
Where are you? Thanks to a thread on here some time ago I bought one. Used it once and now it's just taking up valuable kitchen cupboard real estate.
FOC if you collect/meet halfway (I'm North of Bristol).
TYVM but I'm a fooking long way from Bristol!FOC if you collect/meet halfway (I'm North of Bristol).
http://maps.google.co.uk/maps?f=q&source=s_q&a...
It's a bit lumpy to post considering what they cost.Good luck anyway.
LordGrover said:
Lefty Two Drams said:
LordGrover said:
Where are you? Thanks to a thread on here some time ago I bought one. Used it once and now it's just taking up valuable kitchen cupboard real estate.
FOC if you collect/meet halfway (I'm North of Bristol).
TYVM but I'm a fooking long way from Bristol!FOC if you collect/meet halfway (I'm North of Bristol).
http://maps.google.co.uk/maps?f=q&source=s_q&a...
It's a bit lumpy to post considering what they cost.Good luck anyway.
Use my slow cooker regularly now I've got one. Once a week or so.
Still learning what to make. The shoulder of lamb was superb. Chicken was OK but you need to do it breast side down.
One thing I have found out is
(1) You do not need to do everything in loads of stock/water. You can "roast" very effectively, too. But plan on finishing the slow-cooked meat in a hot oven to get the right colour.
(2) If "roasting" you do not want to cook anything too low in fat. You'll need the fat to moisten the meat.
(3) If casseroling or cooking in water/stock then you DO want to use something low in fat else you get a fairly yucky floating layer you'll want to skim off before eating.
I also intend to work my way through all the cheap cuts of meat: pork hock, oxtail and so on as slow-cooking is ideal for these.
Still learning what to make. The shoulder of lamb was superb. Chicken was OK but you need to do it breast side down.
One thing I have found out is
(1) You do not need to do everything in loads of stock/water. You can "roast" very effectively, too. But plan on finishing the slow-cooked meat in a hot oven to get the right colour.
(2) If "roasting" you do not want to cook anything too low in fat. You'll need the fat to moisten the meat.
(3) If casseroling or cooking in water/stock then you DO want to use something low in fat else you get a fairly yucky floating layer you'll want to skim off before eating.
I also intend to work my way through all the cheap cuts of meat: pork hock, oxtail and so on as slow-cooking is ideal for these.
Best thing about slow cooking is cheap meat becomes tender and lovely.
We use ours once a week at least (the day we're both at work).
A favourite of ours at the moment is a honking great big bit of beef/ham/lamb leave it all day, come back, and simply have it hot in rolls with various sauces.
Stews, bolognese, chilli all go in there.
We use ours once a week at least (the day we're both at work).
A favourite of ours at the moment is a honking great big bit of beef/ham/lamb leave it all day, come back, and simply have it hot in rolls with various sauces.
Stews, bolognese, chilli all go in there.
Davey S2 said:
shakotan said:
I do a great chilli and bolognese in mine, yet to start experimenting with other recipes.
I'm assuming you brown the mince first then bung it all in?Anything that benefits from prolonged gentle heat will work brilliantly. I've made:
- Gammon
- Salt beef
- Tuscan bean soup
- Stuffed squid tubes in garlicky tomato sauce
- Shin of beef casserole
- Game pie filling
- Stew of chorizo, chickpeas and snails
- Pork rillettes
- Chilli
- Spag bog
Currently I've got a mahoosive ox tongue on the go that I got for £3 since Waitrose were selling stuff off in advance of the Easter break.
It's been 'doing' all day in a water bath of celery, carrot and shallot and is meltingly tender. I'm going to pot it and swap half with a friend for booze.
- Gammon
- Salt beef
- Tuscan bean soup
- Stuffed squid tubes in garlicky tomato sauce
- Shin of beef casserole
- Game pie filling
- Stew of chorizo, chickpeas and snails
- Pork rillettes
- Chilli
- Spag bog
Currently I've got a mahoosive ox tongue on the go that I got for £3 since Waitrose were selling stuff off in advance of the Easter break.
It's been 'doing' all day in a water bath of celery, carrot and shallot and is meltingly tender. I'm going to pot it and swap half with a friend for booze.
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