Slow Cooker

[Sheets Tabuer]

So I finally bought one.

I've put rack of lamb and Aberdeen Angus in it so far, not impressed

I think I need some cheaper cuts, I'm gonna lob a massive pork joint in it tomorrow to test but I'm thinking brisket and pork belly might be better.

[Mobile Chicane]

Gristly joints work best: shoulder, knuckle, shank, etc.

Try a PH search via Google - the topic of slow cookers comes up rather a lot.

[fluffnik]

Tough but tasty is what you need to feed it.

I've just got one which I intend to christen with a batch of goulash tomorrow...

[AndyAudi]

I've not long had mine

Goodthings I've had
A ham hock cooked in cider with tomatoes, & kidney beans.

Duck legs - (Although I forgot to switch it on so ended up cooking overnight and taking to work the next day with a salad!)

Also done a whole chicken a couple of times (but fried it in a wok first)

Used it to make stock & poach fish too.

[Pferdestarke]

Sheets Tabuer said:

I've put rack of lamb and Aberdeen Angus in it so far, not impressed

Shoulder, neck, shin, shank. Fatty, tasty cuts will be far better than fillet and rack.

You were joking anyway though, right?

Belly benefits from dry heat so it can crackle. You might find the skin comes out very rubbery as it effectively steams/braises in the pot.