Slow Cookers

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
Essex Girl

Slow Cookers

I've seen a rather lovely large capacity slow cooker which I'm very tempted to buy. I already have a couple of large heavy-based casserole pots which quite happily sit on the hob but have to be monitored now and then to make sure they're not bubbling too quickly. I know some of you use slow cookers and would like to know what the advantages are. Am I right in thinking that once they're switched on they can be left unattended?

avatar
sam from worthing

Slow Cookers



I always thought that as I am at home, I wouldn't need a slow cooker, that i can make a stew etc any time - but how wrong could i have been.


I love my Slow Cooker - its only a fairly cheap Breville one, from argos and it was half price.

Its 3.5 litres, which copes admirably for 4 people (greedy people in my opinion). as only 2 of us, its perfect.

If following a normal recipe but you are putting in a slow cooker you DO need to reduce stock amount by at least a third but i would say half it.

I am at home anyway as already said, but in theory you could plug in, turn on and go off for several hours - however, i would be tempted to sit the cooker on a tea towel as they do have a habit of "spitting" the lids are fairly loosely fitting, but once the heat gets up a steam vacuum is created, and the lid does jiggle a bit and you get a bit of splatter on your work top.

It is a much cheaper option on the electric to use the slow cooker rather than main oven for a long slow cook like lamb shanks/stews/boston beans/chillies/ a whole chicken.

Most slow cookers have attractive inner bowsl that can be taken to the table - must use a mat underneath though. Some inner bowls on the more up market brands you can use on a gas hob for browning etc (but actually i don;t brown my meat any longer for the SC as it browns anyway, but i do any pre-cooking in a frying pan.

I know not strictly allowed but Noreen may not see this.

this is the more modern version of my one.

http://www.breville.co.uk/products/slow-cookers-and-steamers/vtp112-breville-3-5-litre-stainless-steel-slow-cooker.html


a slow cooker is not just about stews and casseroles, I have made a huge variety of things in mine including puddings.

don't go too big 3.5 is great for 2 people with half for freezing, or halfing a recipe, as a 3.5 feeds a family of 4 very well as it has done here, in fact my chilli recipe you can feed 8. I can't speak for the large volume models as i don't have, i can only tell you what i use.

do you have a friend or family member you could borrow one from for a week or so, give it a go?

avatar
cup cake

Slow Cookers

I have had mine for 20 years. It is a Cordon Bleu. I swear by it. It is 3 litre (approx) capacity and I find it invaluable for making stews and casseroles which I freeze half and use half. If you don't want to splash out on an expensive one, why not trawl the charity shops, you make pick one up cheap there.

avatar
Donna

Slow cooker advice

I wonder if regular slow cooker users could advise if they brown meat and veg first or do you just put raw ingredients in and cove with liquid? Many thanks for your help.

avatar
sam from worthing

slow cooking and browning meat


I very rarely brown any meat before slow cooking, but, I would be tempted to brown the skin of chicken though, but I always remove the skin off chicken now anyway.

avatar
Gerry

Chicken skin


"I always remove the skin off chicken now anyway."
The skin's the best bit. Anyone else like it best?
I don't really use my slow cooker for anything other than making stock.

avatar
Thistledo

Thistledo

Always sear/brown/hit the meat first on a high heat to seal in the juices before cooking it in anything, be it slow cooker or anything else. After having the slow cooker heating up on High, place your diced veg in and nestle the meat on top. Lubbly!

avatar
JAMES

Slow Cookers.


"
"I always remove the skin off chicken now anyway."
The skin's the best bit. Anyone else like it best?."


You know how fussy I am, Gerry!

Nope, I don't eat the skin. Horrid (to me!) I buy boneless skinless breast only!

x

avatar
JAMES

Slow Cookers.


"Always sear/brown/hit the meat first on a high heat to seal in the juices before cooking it in anything, be it slow cooker or anything else. After having the slow cooker heating up on High, place your diced veg in and nestle the meat on top. Lubbly!"

I've tried searing, and not bothering, and honestly could not tell the difference when it's been cooking for hrs, so I no longer bother.

Just a forum tip, it might be an idea to put something about the title in the "title"
box instead of your user name. Then people will know what you are talking about instead of just seeing a post that's by you. If you know what I mean! :)

avatar
sam from worthing

slow cookers - browning


I am in James' boat here. I have done searing and unsearing and i find no gain or detriment either.

As for chicken skin, we don't eat the skin now as its fattening, and i found leaving skin on chicken portions in the slow cooker, you get fat pools in the stock.

avatar
kah22

Slow Cookers

Wouldn't be without one. Buy now, you'll not regret it

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com