tina
Silver Surfer
Posts: 168
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Post by tina on Oct 19, 2013 9:50:08 GMT
I'm going to buy a new pot/pan and want Oldie's advice.
Anyone got a slow-cooker?
Is it good?
How about halogen?
I've heard about something called a Remoska, what is it?
Please help!
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Post by starlilolill on Oct 19, 2013 11:23:52 GMT
Hi Tina - I have had a slow cooker for many years - I only use it for rice pudding!
Maybe I'm just a 'traditional' cook!
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Post by scorp on Oct 20, 2013 7:58:37 GMT
Slow cooker is great - wouldn't be without mine. Best for things like Lamb Shanks, beef in red wine, casseroles in general and also for curries and other spicy dishes. If you like meat that falls off the bone there's nothing better. I wouldn't waste it on rice pudd'n! Halogen is fine until the bulb goes, which it will and that in the short term. Then you bin it - or at least that's my unhappy experience. Having just looked it up, the Remoska (Czech electric oven) looks very interesting, but the Standard one (cooking for 2-4 people) is £110, whereas you can buy a slow cooker for much less. PS The Remoska is NOT a slow cooker. I'm tempted... www.remoska.co.uk |
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Post by starlilolill on Oct 20, 2013 12:07:51 GMT
Each to their own scorp - rice pudding it is then!
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Post by scorp on Oct 20, 2013 15:50:29 GMT
I've nothing against rice pudding, but it seems such a shame when the slow cooker is capable of so much more! Braising a whole chicken with butter and garlic and paprika, for example. Mmm...
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Post by scorp on Nov 4, 2013 16:42:29 GMT
Having looked at the details and reviews at Lakeland and elsewhere, I decided to buy the Remoska....
It's disappeared! Site says it's 'discontinued'. Checked Amazon - one of their outside suppliers has one - ordered it!
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Nov 14, 2013 10:15:41 GMT
I have a slow cooker, which is actually in use today. It is I suppose the modern equivalent of a hay box.
Mine is a cheapo, but I guess most are the same. If you are going t get one get the bigger model - a friend has a small one and it is limited.
Tonight will be beef casserole, or strictly speaking beef stew. I jazz it up a bit with a tin of red kidney beans, and a touch of cayenne pepper. And of course don't ever forget the dumplings!
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Post by scorp on Nov 14, 2013 18:54:20 GMT
A touch of Reggae Reggae Sauce is what I use! Along with Onion, carrots and celery, bien sur my little chefs de cuisine.
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