Slow cooker - Revolutionised me :)
Discussion
Hi Guys
I am a single guy in my 30's. I work shifts and have never been any good at cooking; tbh I was with partner's who were good cooks.
I am not making excuses, I should have put more effort into learning.
I work in the health and fitness industry so should know better but when finishing a late shift at 22:30 and getting home after 23:00 it is all too easy to eat rubbish.
I was training with a client last week and he suggested that I buy a slow cooker. He said that he simply dices up the veg and potatoes and puts in the slow cooker with some meat and after 6-12 hours your meal is ready. He said he puts the slow cooker on before he leaves for work and dinner is ready when he returns.
Could it be this easy, YES!
At the end of last week I purchased one (£16). I popped to the shops and got some diced beef, potatoes, parsnip, an onion, carrots and some beef stock.
I simply diced the veg and placed in the cooker along with the meat. After pouring on half a pint of beef stock it was time to put the lid on and let the magic happen.
After 30 minutes I could already smell the stew cooking and it smelt superb. I stirred it a couple of times and after 6-8 hours it was ready.
The vegetables were soft and the beef melted in the mouth.
Not only that but I had made enough that it was dinner the following day also.
Today I have chicken thigh fillets with leek, potatoes, onion and carrots cooking away and again it smells fantastic. You open the front door and the smell hits you.
I have put a crushed up garlic in it today with chicken stock.
Do any of you use one regularly?
What is the best dish that you have made in it?
It seriously will change how and what I now eat. I know exactly what ingredients have gone into it and it tastes superb.
Cheers
I am a single guy in my 30's. I work shifts and have never been any good at cooking; tbh I was with partner's who were good cooks.
I am not making excuses, I should have put more effort into learning.
I work in the health and fitness industry so should know better but when finishing a late shift at 22:30 and getting home after 23:00 it is all too easy to eat rubbish.
I was training with a client last week and he suggested that I buy a slow cooker. He said that he simply dices up the veg and potatoes and puts in the slow cooker with some meat and after 6-12 hours your meal is ready. He said he puts the slow cooker on before he leaves for work and dinner is ready when he returns.
Could it be this easy, YES!
At the end of last week I purchased one (£16). I popped to the shops and got some diced beef, potatoes, parsnip, an onion, carrots and some beef stock.
I simply diced the veg and placed in the cooker along with the meat. After pouring on half a pint of beef stock it was time to put the lid on and let the magic happen.
After 30 minutes I could already smell the stew cooking and it smelt superb. I stirred it a couple of times and after 6-8 hours it was ready.
The vegetables were soft and the beef melted in the mouth.
Not only that but I had made enough that it was dinner the following day also.
Today I have chicken thigh fillets with leek, potatoes, onion and carrots cooking away and again it smells fantastic. You open the front door and the smell hits you.
I have put a crushed up garlic in it today with chicken stock.
Do any of you use one regularly?
What is the best dish that you have made in it?
It seriously will change how and what I now eat. I know exactly what ingredients have gone into it and it tastes superb.
Cheers
I've got one and I go through phases of where it gets used regularly, then gets put away for months and forgotten about.
Chilli, Bolognese and Curries are all easily done in it - do a load and then freeze portions for later. Pulled Pork and Beef Brisket are two of my favourite things to cook in it - dry rub some spices into the meat, cover in stock, cook it for 8 hours, job done.
Chilli, Bolognese and Curries are all easily done in it - do a load and then freeze portions for later. Pulled Pork and Beef Brisket are two of my favourite things to cook in it - dry rub some spices into the meat, cover in stock, cook it for 8 hours, job done.
essIII said:
I've got one and I go through phases of where it gets used regularly, then gets put away for months and forgotten about.
Chilli, Bolognese and Curries are all easily done in it - do a load and then freeze portions for later. Pulled Pork and Beef Brisket are two of my favourite things to cook in it - dry rub some spices into the meat, cover in stock, cook it for 8 hours, job done.
Love the sound of the brisket.Chilli, Bolognese and Curries are all easily done in it - do a load and then freeze portions for later. Pulled Pork and Beef Brisket are two of my favourite things to cook in it - dry rub some spices into the meat, cover in stock, cook it for 8 hours, job done.
I watch Man V Food and see that sort of thing on there but I have never tried it.
Chilli and bolognaise are fantastic in a slow cooker, I love a curry but I prefer doing a curry the proper way as opposed to a slow cook curry; I've given it a go a few times but I just prefer done the non slow cooker way.
Stews are good too; chicken or beef, just use chicken thighs as breast is too dry, Jambalaya is is pretty good too.
I have a wifi plug for my slow cooker as I'm out at 8:00 and the wife isn't back till about 19:00 so cooking for 11 hours is too long, with the wifi plug I can either set a time for it to go on or just put it on with my phone at about 11:00.
Stews are good too; chicken or beef, just use chicken thighs as breast is too dry, Jambalaya is is pretty good too.
I have a wifi plug for my slow cooker as I'm out at 8:00 and the wife isn't back till about 19:00 so cooking for 11 hours is too long, with the wifi plug I can either set a time for it to go on or just put it on with my phone at about 11:00.
Edited by HTP99 on Monday 22 May 17:46
Cheap piece of beef. Potatoes on the bottom, surround the beef with veg, yum.
Whole chicken, again spuds on the bottom with onions, surrounded by sliced peppers, shrooms etc. Covered with olly oil, and various spices.
Pork chops and onions in layers.
Chilli, easy, throw it all in, mix and cook.
Lamb shanks, easy and mega yum.
Cheap joint of Lamb.....
And theres more, my wife doesn't cook!
Whole chicken, again spuds on the bottom with onions, surrounded by sliced peppers, shrooms etc. Covered with olly oil, and various spices.
Pork chops and onions in layers.
Chilli, easy, throw it all in, mix and cook.
Lamb shanks, easy and mega yum.
Cheap joint of Lamb.....
And theres more, my wife doesn't cook!
TROOPER88 said:
Hi Cotty
Can I ask why you have not had great results?
Thanks
I think originally I was using the wrong ingredients and/or too much liquid. I thought I would try a Schwartz slow cooker mix http://www.schwartz.co.uk/products/recipe-mixes/sl...Can I ask why you have not had great results?
Thanks
As you can see at the top I got some burnt bits. It was alright and I ate it but still playing to optomise it
I use one a lot. Took me a while to be confident enough to reduce the amount of fluid to prevent dishes becoming too watery. I sometimes put a cornflour/water mix in 30 mins before serving which helps as well.
Some decent and easy to follow recipes on this youtube channel
https://www.youtube.com/channel/UCesQZVZFV3rShIREr...
Some decent and easy to follow recipes on this youtube channel
https://www.youtube.com/channel/UCesQZVZFV3rShIREr...
Cotty said:
TROOPER88 said:
Hi Cotty
Can I ask why you have not had great results?
Thanks
I think originally I was using the wrong ingredients and/or too much liquid. I thought I would try a Schwartz slow cooker mix http://www.schwartz.co.uk/products/recipe-mixes/sl...Can I ask why you have not had great results?
Thanks
As you can see at the top I got some burnt bits. It was alright and I ate it but still playing to optomise it
Are you sure you didn't leave that on high for the duration Cotty? I always have mine on high to start for the first hour or so, then its down to Low and even Warm if its likely to stay in longer. Its surprising how much heat they retain, which will keep on cooking whatever you've got.
I hardly ever use the 'high' setting. Mostly I'll do all the preparation after breakfast and switch on the slow cooker mid/late morning, on 'low', so that by the time we're ready to eat in the evening (6:30 - 7:00) whatever is in it is perfectly cooked - never had a disaster yet. As has been mentioned, it's vital to reduce any added liquids.
Cotty said:
It was on low for 8 hours as per the instructions. That's the problem I followed the instructions to the letter and it still burns.
You could try adding a bit more liquid, looks like you might have a slow cooker which doesn't go as low as it should, so it's drying out too much.Does the lid "seal" to the pot with water (condensed from the cooking onto the inside of the lid)?
There are ways to check if your slow cooker is running too hot, but to be honest if everything overcooks like that, then you might be better off ditching it or at least getting another for the real low and slow stuff --- they aren't exactly expensive.
The old one could still be used for things which happily cook quicker at a higher temperature.
Curry are normally pretty good.
We also do gammon in ours.
You can do it in plain water but is very good in cider or a fruity sugary drink with a load of spices.
Finish off in a hot oven covered in maple syrup and English mustard.
You can just pull it apart, serve with either salad/new potatoes for a lighter summer meal or with mash, veg and parsley sauce in winter
We also do gammon in ours.
You can do it in plain water but is very good in cider or a fruity sugary drink with a load of spices.
Finish off in a hot oven covered in maple syrup and English mustard.
You can just pull it apart, serve with either salad/new potatoes for a lighter summer meal or with mash, veg and parsley sauce in winter
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