Slooooooow Cooker Recipes
Discussion
Slightly O/T, but quick question for those with slow cookers. I've seen various capacities, but the two main sizes seem to be 3.5l and 6.5l.
With Escargot mentioning above that he's looking to purchase larger, does anyone find the smaller capacity cooker too restrictive when cooking a variety of recipes? Can you still cook smaller amounts of food in the larger cooker without any problems?
With Escargot mentioning above that he's looking to purchase larger, does anyone find the smaller capacity cooker too restrictive when cooking a variety of recipes? Can you still cook smaller amounts of food in the larger cooker without any problems?
Chuffer said:
Slightly O/T, but quick question for those with slow cookers. I've seen various capacities, but the two main sizes seem to be 3.5l and 6.5l.
With Escargot mentioning above that he's looking to purchase larger, does anyone find the smaller capacity cooker too restrictive when cooking a variety of recipes? Can you still cook smaller amounts of food in the larger cooker without any problems?
Yep. It just forms a thinner layer on the bottom. The larger size would allow the slow roasting of much larger cuts of meat. I've been thinking of getting one so I could do an entire shoulder of lamb in it. The one I've got will only take a half shoulder...With Escargot mentioning above that he's looking to purchase larger, does anyone find the smaller capacity cooker too restrictive when cooking a variety of recipes? Can you still cook smaller amounts of food in the larger cooker without any problems?
Inspired (and made to feel really hungry) by this thread, I decided to dig out the slow cooker my Mum got me that's been sitting in the cupboard under the sink for over three years.
Only to find the crockpot is cracked and split in half.
MC - looks like a trip to Asda is on the cards; that size sounds ideal for me.
Only to find the crockpot is cracked and split in half.
MC - looks like a trip to Asda is on the cards; that size sounds ideal for me.
First attempt at anything last night.
Did some lamb shoulder fillets in a plum sauce.
8 hours or so.
The meat was sooooo tender it almost fell apart when i lifted it out. I tried to slice it to lay on some noodles but it just came apart when i tried to cut it.
Very very tasty and coming home to a house that smells of cooking is always nice.
Also bought a timer for the wall scoket meaning that even recipes or ideas that don't take the full 13 hours that i'm out of the house can be done!
Tomorrow i'm going for Tandoori chicken.
Did some lamb shoulder fillets in a plum sauce.
8 hours or so.
The meat was sooooo tender it almost fell apart when i lifted it out. I tried to slice it to lay on some noodles but it just came apart when i tried to cut it.
Very very tasty and coming home to a house that smells of cooking is always nice.
Also bought a timer for the wall scoket meaning that even recipes or ideas that don't take the full 13 hours that i'm out of the house can be done!
Tomorrow i'm going for Tandoori chicken.
I sometimes do a whole chicken in the slow cooker. I do it breast side down to keep that moist.
I finish that in a b
d hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted! 
I finish that in a b
d hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted! Don said:
I sometimes do a whole chicken in the slow cooker. I do it breast side down to keep that moist.
I finish that in a bd hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted!
How much liquid do you put in with the chickenI finish that in a b
d hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted! spdpug98 said:
Don said:
I sometimes do a whole chicken in the slow cooker. I do it breast side down to keep that moist.
I finish that in a bd hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted!
How much liquid do you put in with the chickenI finish that in a b
d hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted! Slow cookers do not have to be used solely for casserole type dishes. You can slow "roast" very effectively in them. That's the majority of the cooking I do in mine.
Don said:
I sometimes do a whole chicken in the slow cooker. I do it breast side down to keep that moist.
I finish that in a bd hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted!
I've found that giving a chicken a good fry up in the wok Before putting in the slow cooker works wellI finish that in a b
d hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted! Don said:
spdpug98 said:
Don said:
I sometimes do a whole chicken in the slow cooker. I do it breast side down to keep that moist.
I finish that in a bd hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted!
How much liquid do you put in with the chickenI finish that in a b
d hot oven, too. It's yummy and very, very tender. You can do older, free-range birds and they come out as tender as those fast-grown, ethically unsound ones do when quick-roasted! Slow cookers do not have to be used solely for casserole type dishes. You can slow "roast" very effectively in them. That's the majority of the cooking I do in mine.
I think I will be giving this a goCheap and delicious roast beef
Brisket joint
season with salt & black pepper
sear on all sides in a splash of oil in hot pan
peel and quarter 2 onions
2 large carrots, peeled and cut into thick chunks (same height as the onions)
Place veg in the bottom, sit joint on top
pour over red wine, enough to cover the veg and add some water
sprinkle an oxo cube over and slow cook for 6-8 hours
remove joint and add another oxo cube (or more to taste) to beef up the gravy
serve with roast parsnips, cauli cheese, peas and Yorkie
melt in the mouth.
Brisket joint
season with salt & black pepper
sear on all sides in a splash of oil in hot pan
peel and quarter 2 onions
2 large carrots, peeled and cut into thick chunks (same height as the onions)
Place veg in the bottom, sit joint on top
pour over red wine, enough to cover the veg and add some water
sprinkle an oxo cube over and slow cook for 6-8 hours
remove joint and add another oxo cube (or more to taste) to beef up the gravy
serve with roast parsnips, cauli cheese, peas and Yorkie
melt in the mouth.
Yep.
Brisket comes out wonderfully from the slow cooker.
Ribs - fantastic. I don't even bother with any water. Just cut 'em so they fit and bung them in dry rubbed with jerk seasoning. Smear some BBQ sauce on at the end and brown that in a hot oven. Mmmm. Best ever ribs - totally melting off the bone...
Brisket comes out wonderfully from the slow cooker.
Ribs - fantastic. I don't even bother with any water. Just cut 'em so they fit and bung them in dry rubbed with jerk seasoning. Smear some BBQ sauce on at the end and brown that in a hot oven. Mmmm. Best ever ribs - totally melting off the bone...
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