114 of 124 people found the following review helpful
Great slow food,
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This review is from: Morphy Richards 48715 Oval Slow Cooker 6.5 Litres - Stainless Steel (Kitchen & Home)
I'm a fan of slow cooking and have several slow cookers in various sizes. I see from other reviewers that this particular cooker has divided opinion. I find that this one performs very well and doesn't seem to me much different from other slow cookers in its level of heating. One thing I would say is that the recipe leaflet with the cooker doesn't mention slow roasting as one of the things that you can do in it. The booklet implies that everything has to be immersed in liquid. Ignore this. I roast all sorts of joints, such as rolled should of pork or lamb. Slow roasted duck legs are particularly succulent done this way (brown the skin a bit in a frying pan and then about and hour and a half on High followed by a couple of hours on Low). In general, it's very flexible about timing and you can juggle between heat settings. I tend to start early with an initial period at High or Medium for an hour or so then switch to Low at which most meat can very slowly cook for ages. Whole, small chickens are delicious slow-roasted, but use High for most of the time and preferably check that the thick part of the leg has reached over 80 degrees centigrade to kill off any salmonella. I've just experimented with some rather tough beef back ribs that are rather tough when roasted, fast in a conventional oven, but were very tender in this slow cooker. I browned them a bit (as a rack) in a frying pan and then transferred them the pre-heated slow-cooker with about 200ml of hot beef fat. Two hours on Medium, plus 2 hours on LOW: result, succulent beef ribs. I've done something similar with pork ribs.
I always pre-heat slow-cookers if I'm adding hot liquid or fat with the meat.