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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 28 Dec 2012 11:59:56 GMT
Scarlet Lady says:
Pensioners love 'em (no peeling)

In reply to an earlier post on 28 Dec 2012 12:10:27 GMT
Ahhh! You are clever, Scarlet, I never thought about that?
Ohhh Squirrels! but I can't peel potatoes either? I'll settle for a Baked Spud before I have to open a can!

In reply to an earlier post on 28 Dec 2012 12:55:28 GMT
Scarlet Lady says:
Damnits! Cannot beat a baked spud Suzy! - Also you can at least buy pre-prepared Spuds. Most Pensioners would be horrified at the thought!

Posted on 28 Dec 2012 13:41:38 GMT
Even microwaved spuds would be better than tinned. Like tinned carrots--ugh. I'd just as soon swallow a goldfish.

In reply to an earlier post on 28 Dec 2012 14:03:34 GMT
Last edited by the author on 28 Dec 2012 14:03:56 GMT
Actually I really do love a microwaved Spud, Orinoco - and I also like to eat the skin too, as it's very nutritious and tasty.
I am always amazed when I go out though, at how many plates I will see left on cafe tables with the best bit of the Spud (in my humble opinion) uneaten?

So, which one are you and Scarlet? - skin on? or skin off kind of girls???

And my tinned bug-bears are - Mushrooms (*shudder*), and Sweetcorn (tinning it makes it just nasty!)

In reply to an earlier post on 28 Dec 2012 14:56:52 GMT
finny lul says:
Pensioner Finny here! Have to own up and say I think I do have a tin of spuds lurking on my boat, together with a tin of sweetcorn. The pot's are there for emergency use unless the mice have sharp enough teeth to open the can and scoff them? The sweetcorn, however, are there because I like 'em!
Do like a jacket myself, but prefer the skin crispy, so, bung 'em in the microwave for a few min's to soften and then crisp them off in the usual way.

In reply to an earlier post on 28 Dec 2012 15:14:40 GMT
I was brought up on cans of tinned sweetcorn, finny, so perhaps that's why the thought of it now makes me want to bring them up?!! - LOL!!! I do love frozen though.

And I hate to worry you but I did hear that your mice got one of these from Father Christmas this year?!!

In reply to an earlier post on 28 Dec 2012 15:21:40 GMT
finny lul says:
Love it! Or, maybe not - especially if they use it to open my Heinz Tomato Soup!!! My favourite......

In reply to an earlier post on 28 Dec 2012 15:33:45 GMT
Me too! - I have it at least 3 times a week! :o>

In reply to an earlier post on 28 Dec 2012 15:57:55 GMT
Scarlet Lady says:
Heinz Tommy soup is always very popular. Summer or Winter

Posted on 28 Dec 2012 15:59:40 GMT
Darren says:
I would recommend going for a multi cooker that has a slow cook facility. I have a 9 in 1 and it's great. I can fry off the meat and veg first then just put it to slow cook. I can also do rice and boil veg in it.

In reply to an earlier post on 28 Dec 2012 16:03:21 GMT
finny lul says:
What do the other 8 functions do? Sounds interesting - can you post a link, pse?

In reply to an earlier post on 28 Dec 2012 22:40:17 GMT
kim freeman says:
You must cut all veg, including potatoes very small and put them in the base or they wont cook. Veg cook much slower than meat. A basic book should help.

In reply to an earlier post on 2 Jan 2013 12:05:36 GMT
Last edited by the author on 2 Jan 2013 12:09:08 GMT
Darren says:
Morphy Richards 48810 Intellichef Silver

It cooks rice and pasta (normal cook and express cook), stews, bakes, steams, fry, slow cooks, re-heats.

Posted on 2 Jan 2013 12:22:34 GMT
We use a slow cooker a lot ........stews mostly & also add small waxy potatoes which stay whole & cook well. We also often use a jar of 'weightwatchers' cook-in sauce for a change & love it......particularly the mozzerella & herb variety.......it's lovely with cubed lamb.

In reply to an earlier post on 3 Jan 2013 12:17:31 GMT
pixie says:
Daniel..you may find this useful...

Slow Cooking Properly Explained: Over 100 Favourite Recipes It is in the sale at the moment..99p
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Discussion in:  cooking discussion forum
Participants:  15
Total posts:  41
Initial post:  23 Dec 2012
Latest post:  3 Jan 2013

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