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Post by goldielox on Oct 22, 2013 10:59:23 GMT
Scorp's posting on slow cookers has got me thinking about getting one.
Anyone got any good recipe ideas for it?
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Post by ARENA on Oct 29, 2013 9:39:30 GMT
I've had one for ages and love to slow cook cheap joints. They are so tasty!
Lamb shanks are great..............
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Post by ARENA on Nov 26, 2013 15:22:04 GMT
NEWS:
A newly designed, modernised, super-duper Remoska is being released early next year.
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Post by jimshoo on Nov 27, 2013 11:37:20 GMT
Being a single man and a hopeless cook,I might get a slow cooker.
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Deleted
Deleted Member
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Post by Deleted on Nov 27, 2013 16:20:17 GMT
Being a single man and a hopeless cook,I might get a slow cooker. I know your sort. You like 'em slow in the kitchen, and a bit quicker in bed! And I will tell you all now I took delivery yesterday or a fabulous BRAND NEW range cooker. The first new cooker I have had in many many years and a selfish pure bloody indulgence. So what, I cook. I installed it yesterday and it works a dream. Now for Christmas fare. Cakes this weekend methinks. As for slow cookers I do have one. Mine is a cheapo and I think you need to be careful to get things rolling on the stove then put the stuff in the slow cooker but don't put it on 'High' setting. Med is better because you can get food slightly burnt around the edges if you are not careful. |
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Post by scorp on Dec 15, 2013 17:09:31 GMT
Well - my dinner today went in on high for a couple of hours, and was then switched to low for another six hours - I've never had anything burned at all.
Some slow cookers require you to heat them first, others say don't. The instructions for mine were in favour, so I turn it on, high, and then prepare the meat. Shin of beef to day - and it needs a bit of heat to render the connective stuff down. Cubed, floured (with some dry mustard, salt and pepper) then sealed in my large non-stick wok - into the slow cooker she goes, and then I cook onion, garlic, carrot, celery (all chopped) in the same wok - bit more oil - add a de-seeded chopped green chilli, some more of the flour, bay leaf and dried thyme, then water and one of those stockpot gelled stock things (they are rather good).
Simmer all that, decide not to use tomato for a change, pour all into the slow cooker, stir and bung the lid back on, and ignore for hours. I'll add some sautéed mushrooms for the last hour, probably...
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Post by scorp on Dec 15, 2013 17:11:39 GMT
Re your announcement, ARENA - I think in that case I am very gad I got one of the old ones - they are tried and tested. The new super job may well be terrific, but for now I'm happy.
I see Tefal are doing something very similar now, with a heat adjustment gadget.
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