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Slow cooking newbie

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Showing 26-41 of 41 posts in this discussion
In reply to an earlier post on 26 Dec 2012, 16:41:06 GMT
pixie says:
I so agree with finny...go for a bigger one!

Posted on 26 Dec 2012, 16:30:24 GMT
finny lul says:
Hi Daniel,
Don't know if you've made your purchase yet? If you haven't, even though you're cooking for one, it's worth getting a slightly bigger one, say one that holds 2.5 litres, and making enough for two meals. I have found, with the smaller ones, they overcook if they're on for a long time, so look at some reviews before you buy. Good luck!

In reply to an earlier post on 26 Dec 2012, 14:52:56 GMT
Aspy Dad says:
I find that 'waxy' potatoes work best - charlottes and usually red poatoes fill the bill

Posted on 26 Dec 2012, 14:05:53 GMT
cut your potato into larger chunks than you usually would (not much bigger, just a little bigger), some of the outside will fall off when you give it a stir, helping to thicken the liquid, and you will still have recognisable bits of potato when you dish up.

I could not live without my slow cookers ... the most useful kitchen appliances ever.

Curry, virtually any mince based dish (chilli, bolognaise etc), casseroles/stews, soups ... all an easy no effort thing with the slow cooker. also really useful if you want to buy dried pulses and cook them yourself.

Posted on 26 Dec 2012, 13:54:24 GMT
ms says:
Chicken simply moist and falls of the bone

Posted on 23 Dec 2012, 20:38:27 GMT
I have always made "pot roast" in the slow cooker. As I say, cubed potatoes and carrot on the bottom, with a bay leaf and a bit of olive oil. Salt and pepper. Chop an onion and toss it on. For a bit of flavour, 2-3 Tablespoons of soysauce or "gravy browning". Meat on top of that, browned a bit first. Seasoned with salt and pepper. Cook on Low or Auto, either all day while you're at work or all night while you sleep.
Most slowcookers come with a little cookbook to help you get started.

In reply to an earlier post on 23 Dec 2012, 19:46:19 GMT
Daniel, do you have an oven with a timer? If you do, you could set it to do a jacket potato and time it to be done at the same time that the stew is ready.

Otherwise, boiled potatoes don't take very long to do separately.

In reply to an earlier post on 23 Dec 2012, 19:43:12 GMT
Last edited by the author on 23 Dec 2012, 19:44:03 GMT
pixie says:
Hi Daniel! you have had some great suggestions posted ..might I add ....
slowcookerrecipes.org.uk very good helpful recipes and tips on there! Happy cooking!

Posted on 23 Dec 2012, 19:38:14 GMT
Last edited by the author on 23 Dec 2012, 19:42:26 GMT
Charlie says:
In that case I'd try waxy potatoes, avoid floury types ( Maris piper, king Edwards) as they'll fall apart with prolonged cooking

As for recipes just bung it in, whatever root veg you fancy, carrots, swede, onions a must, garlic if you like it(whole cloves turn so sweet!) your meat, chicken, steak, sausages, and stock, water just to cover turn on and leave to it.
My mum used to one with corner need. Just cook all the veggies, half corned beef in to cook 10 min from end, stir to break down. Then add cubed corned beef at last min to have as gooey chunks. Yum

Posted on 23 Dec 2012, 19:35:14 GMT
Hi thanks for the replies.

As I said I have simple tastes and I don't like / want mash or dumplings. I just want some nice soft potatoes to go with it.

Ive looked online but its hard to find simple recipies among all the thousands of sites.


Posted on 23 Dec 2012, 19:01:58 GMT
Last edited by the author on 23 Dec 2012, 19:02:53 GMT
Charlie says:
Hi Daniel you're in for a treat, slow cookers are a revelation!! Stewed! is a great book to start with. Also as Ori says tons if recipes on line. I never thought about adding the roots at the bottom but it does make sense. I'm afraid you'll have to make mash separately unless anyone has any great ideas but how about some crusty bread or a jacket spud to go alongside? Or stick some dumplings in towards the end of the cooking??
Browning your meat beforehand will make your stews tastier ( try lamb shanks, red wine and redcurrant jelly!) and as Sam says good quality stock makes a world of difference.
Your butcher will have great ideas on what stews well and can bone and dice whatever you decide on for you, chicken thighs are lovely I think
Good luck and happy stewing xx

Posted on 23 Dec 2012, 18:44:45 GMT
One thing. Put any root veggies on the bottom and then your meat and stuff on top. They do better closer to the heating element.
And be careful of some spices etc, particularly garlic powder. I find it gets very bitter when used in the slowcooker.
There are tonnes of recipes online and advice, too, free gratis for nothing.

In reply to an earlier post on 23 Dec 2012, 18:28:16 GMT
Stock should make sure that it's not too watery. You could always add some cornflour if you want it a little thicker.

Still not sure about the potatoes. We'll have to wait for one of the others. However, you could add something like swede, turnip, sweet potato, or butternut squash if you want to bulk it up a bit. I particularly like butternut squash.

In reply to an earlier post on 23 Dec 2012, 17:49:52 GMT
Thanks, I guess a simple stew is kind of what I was aiming for but I wanted potatoes to add some bulk to it otherwise it won't be enough for me. I don't want it to be too watery either.

In reply to an earlier post on 23 Dec 2012, 17:38:09 GMT
Pretty much, Daniel. I'm not sure about the potatoes though. They might go to mush in a slow cooker. Maybe one of the others will know.

I normally do stew in a slow cooker. Meat, veg, stock, herbs... switch it on, go to work, come home to dinner.

Initial post: 23 Dec 2012, 17:32:38 GMT
Last edited by the author on 23 Dec 2012, 17:35:21 GMT

I am going to buy a slow cooker. I have simple tastes and am just looking to do some simple recipies that I can leave on all day while I'm at work. I should also say that most of the time I cook for just me.

The following is an example of what I want to cook:

* Stewing steak
* potatoes
* broccoli and cauliflower
* maybe peppers and mushrooms
* all spiced with some chillies

Can I just chuck all this in the slow cooker and leave it?

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Discussion in:  cooking discussion forum
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Initial post:  23 Dec 2012
Latest post:  3 Jan 2013

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