Slooooooow Cooker Recipes
Discussion
Quick question - has anyone here cooked a meal for 24 hours or more. Earlier today I cooked a load of pork loin chops in cider, courgettes, onions, carrots, apples red peppers and I was toying with the idea of leaving it in the slow cooker until Sunday evening.
I'm not really a big meat fan and i'm curious as to what kind of cuts of meat (namely pork and beef) improve with extended cooking times.
I'm not really a big meat fan and i'm curious as to what kind of cuts of meat (namely pork and beef) improve with extended cooking times.
drivin_me_nuts said:
Quick question - has anyone here cooked a meal for 24 hours or more. Earlier today I cooked a load of pork loin chops in cider, courgettes, onions, carrots, apples red peppers and I was toying with the idea of leaving it in the slow cooker until Sunday evening.
I'm not really a big meat fan and i'm curious as to what kind of cuts of meat (namely pork and beef) improve with extended cooking times.
8-10 hours is enough in a modern slow cooker.I'm not really a big meat fan and i'm curious as to what kind of cuts of meat (namely pork and beef) improve with extended cooking times.
In times of yore slow cookers were very slow indeed; however temps have since been raised to cook things like kidney beans thoroughly.
Well my first foray into slow cooking has been a success. Couldn't wait for Sunday so at early o'clock this morning, chopped the root veg, seared the beef, sloshed the red wine, popped it in the ceramic pot and set on low.
Was using Digi's beef & red wine as a base. WOW. Slow cooker size was just right, everything fitted in nicely. The end result, maybe not the best for carving as it was melt-in-the-mouth soft, but bloomin tasty and moist it was!
Does anyone else have trouble not picking morsels once it's gotten to the fall apart stage? That and the smell, I was lucky there was any left for dinner.
Bring on the Pulled Pork, if that makes it into any sort of bread roll I'd be surprised!
Was using Digi's beef & red wine as a base. WOW. Slow cooker size was just right, everything fitted in nicely. The end result, maybe not the best for carving as it was melt-in-the-mouth soft, but bloomin tasty and moist it was!
Does anyone else have trouble not picking morsels once it's gotten to the fall apart stage? That and the smell, I was lucky there was any left for dinner.
Bring on the Pulled Pork, if that makes it into any sort of bread roll I'd be surprised!
t load of broth mix below that should thicken it up.
The lamb shank was fantastic, especially the gravy so I'll certainly be making that again, just a shame that shanks seem to be almost 4 quid each!
Brisket is cooking now in red wine, stock, bouquet garni, onion, lardons, garlic and carrots. Should be ready at supper time to have with mash and maybe some glazed carrots
Brisket is cooking now in red wine, stock, bouquet garni, onion, lardons, garlic and carrots. Should be ready at supper time to have with mash and maybe some glazed carrots
jamiebae said:
The lamb shank was fantastic, especially the gravy so I'll certainly be making that again, just a shame that shanks seem to be almost 4 quid each!
Brisket is cooking now in red wine, stock, bouquet garni, onion, lardons, garlic and carrots. Should be ready at supper time to have with mash and maybe some glazed carrots
Got a brisket in the slow cooker myself. Mushrooms and carrots in with it. I will do roasties and yorkshires and veg come supper time.Brisket is cooking now in red wine, stock, bouquet garni, onion, lardons, garlic and carrots. Should be ready at supper time to have with mash and maybe some glazed carrots
Don said:
jamiebae said:
The lamb shank was fantastic, especially the gravy so I'll certainly be making that again, just a shame that shanks seem to be almost 4 quid each!
Brisket is cooking now in red wine, stock, bouquet garni, onion, lardons, garlic and carrots. Should be ready at supper time to have with mash and maybe some glazed carrots
Got a brisket in the slow cooker myself. Mushrooms and carrots in with it. I will do roasties and yorkshires and veg come supper time.Brisket is cooking now in red wine, stock, bouquet garni, onion, lardons, garlic and carrots. Should be ready at supper time to have with mash and maybe some glazed carrots
jamiebae said:
The lamb shank was fantastic, especially the gravy so I'll certainly be making that again, just a shame that shanks seem to be almost 4 quid each!
Lamb shanks used to be dirt cheap, I've even been given some free, by a butcher when nobody wanted to buy them! Now they're trendy they're expensive, what next chicken legs/wings?I was discussing this with a mate earlier.
Could you use a slow cooker as a water bath?
After seeing the water baths being used on Masterchef:The Professionals and Ramsays best restaurant program, I was wondering if you could use a slow cooker instead.
So, unless anyone says nay, tonight I'll be testing the temperature of the three settings of my slow cooker.
My method;
Could you use a slow cooker as a water bath?
After seeing the water baths being used on Masterchef:The Professionals and Ramsays best restaurant program, I was wondering if you could use a slow cooker instead.
So, unless anyone says nay, tonight I'll be testing the temperature of the three settings of my slow cooker.
My method;
- Boil kettle and switch on slow cooker to LOW.
- leave for 10 minutes.
- pour water in the crock pot.
- after an hour take the temperature.
- turn the cooker up to MEDIUM.
- after an hour, take the temp.
- repeat for HIGH setting.
Mazda Baiter said:
I was discussing this with a mate earlier.
Could you use a slow cooker as a water bath?
After seeing the water baths being used on Masterchef:The Professionals and Ramsays best restaurant program, I was wondering if you could use a slow cooker instead.
So, unless anyone says nay, tonight I'll be testing the temperature of the three settings of my slow cooker.
My method;
Not the modern versions, since the water will simmer after an hour or so, even on low. Modern versions get hotter than the really old ones in order to kill the gylocoside toxins in raw beans. Could you use a slow cooker as a water bath?
After seeing the water baths being used on Masterchef:The Professionals and Ramsays best restaurant program, I was wondering if you could use a slow cooker instead.
So, unless anyone says nay, tonight I'll be testing the temperature of the three settings of my slow cooker.
My method;
- Boil kettle and switch on slow cooker to LOW.
- leave for 10 minutes.
- pour water in the crock pot.
- after an hour take the temperature.
- turn the cooker up to MEDIUM.
- after an hour, take the temp.
- repeat for HIGH setting.
If you can find a really old one, try that, or get some heat resistant wadding (Acoustafil would be perfect) and pad the base and as much as you can around the sides of the cooker before replacing the ceramic inner.
Thought I'd throw one in the pot - so to speak.
Greek lamb with Orzo - originally from a BBC GoodFood book.
Chop up some lamb shoulder into big chunks, put in oven dish with lots of sliced onions
Add lots of olive oil, oregano, a cinnamon stick and a healthy sprinkle of ground cinnamon. Don't be shy with anything. Stick this in the oven for about half to one hour. I know this is a bit more hassle than most slowcooker dishes but trust me, it's worth it.
You then whack it in the slow cooker with a can of tomatoes and chicken stock.
10-15 minutes before you're ready to eat, add the orzo. You need enough to soak up the juices.
Serve up with grated Parmesan and a chunk of bread.
The missus is half-Greek so this is a regular in our household. Sounds like a strange combination but it's absolutely delicous and our two year old loves it. You can get Orzo in Waitrose.
Next time I make it, I'll add some piccies.
Greek lamb with Orzo - originally from a BBC GoodFood book.
Chop up some lamb shoulder into big chunks, put in oven dish with lots of sliced onions
Add lots of olive oil, oregano, a cinnamon stick and a healthy sprinkle of ground cinnamon. Don't be shy with anything. Stick this in the oven for about half to one hour. I know this is a bit more hassle than most slowcooker dishes but trust me, it's worth it.
You then whack it in the slow cooker with a can of tomatoes and chicken stock.
10-15 minutes before you're ready to eat, add the orzo. You need enough to soak up the juices.
Serve up with grated Parmesan and a chunk of bread.
The missus is half-Greek so this is a regular in our household. Sounds like a strange combination but it's absolutely delicous and our two year old loves it. You can get Orzo in Waitrose.
Next time I make it, I'll add some piccies.
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