mad house Posted February 2, 2008 Share Posted February 2, 2008 I have been roasting my sunday joint in my slow cooker for ages now but my MIL has just bought a slow cooker and it says not to cook anything in it unless it has fluid in it. We all love the meat when it comes out, soooo tender so wouldnt want to go back to the oven method. Any comments please Quote Link to comment Share on other sites More sharing options...
xScrunchee Posted February 2, 2008 Share Posted February 2, 2008 I know that quite a few people on here do it but in my slow cooker book it says that you mustn't cook anything without liquid so I never have. I would like to though and if everyone else is doing it and it's fine maybe I should just give it a go. I just worry though that the pot might crack or something! Quote Link to comment Share on other sites More sharing options...
kannie Posted February 2, 2008 Share Posted February 2, 2008 I've never used mine without water - but I'm interested to hear that you can. I'm sure that my instruction booklet says you must bring things to the boil before putting them in. However roasting sounds good! What do you put in, and for how long, etc mad house? Quote Link to comment Share on other sites More sharing options...
mad house Posted February 2, 2008 Author Share Posted February 2, 2008 I have been putting in whole chicken, beef joints and lamb joints. On high for roughly 4 - 5 hours. Comes out falling off the bone (if there is one) and soooo tender. Quote Link to comment Share on other sites More sharing options...
kannie Posted February 2, 2008 Share Posted February 2, 2008 Do you put them in cold, straight from the fridge? And do you add anything? We have slow roasted joints (and chickens) in the oven, but not a slow cooker. Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 2, 2008 Share Posted February 2, 2008 I do all my roasts in the slow cooker too. But I do use some liquid. They still come out fall off the bone and lovely and brown. All I do is add a little water and some wine and a stock cube, herbs and seasoning. Then towards the end tip out most of the liquor and thicken it to use as the gravy. I have done chicken, phesant, duck, beef and lamb all in this way. Quote Link to comment Share on other sites More sharing options...
kannie Posted February 5, 2008 Share Posted February 5, 2008 But you just put the meat in cold, you don't brown it first? Quote Link to comment Share on other sites More sharing options...
CatsCube Posted February 5, 2008 Share Posted February 5, 2008 Yup meat in cold. it still comes out browned even in liquid. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 5, 2008 Share Posted February 5, 2008 Yup - I do my 'roast' beef in the slow cooker - cheap 'n' cheerful brisket joint from the butcher, straight into the slow cooker with a cup of water, some carrots and onion and bob's your uncle - a gorgeous Sunday dinner. I use the liquid for the gravy too. Quote Link to comment Share on other sites More sharing options...
kannie Posted February 6, 2008 Share Posted February 6, 2008 Definately my style of cooking! Will have a go! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 6, 2008 Share Posted February 6, 2008 Yup - I do my 'roast' beef in the slow cooker - cheap 'n' cheerful brisket joint from the butcher, straight into the slow cooker with a cup of water, some carrots and onion and bob's your uncle - a gorgeous Sunday dinner. I use the liquid for the gravy too. How long do you cook it for? And when you say "straight in" does that mean that you don't brown it? Quote Link to comment Share on other sites More sharing options...
Guest Posted February 6, 2008 Share Posted February 6, 2008 Don't brown it at all - just chuck it in in the morning, and take it out at dinner time! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 6, 2008 Share Posted February 6, 2008 (edited) Don't brown it at all - just chuck it in in the morning, and take it out at dinner time! Now....when you say dinner do you mean the mean the meal in the middle of the day or the evening repast? Edited February 8, 2008 by Guest Quote Link to comment Share on other sites More sharing options...
Guest Posted February 6, 2008 Share Posted February 6, 2008 It all depends on the weight and capacity of your slow cooker. Generally things take a minimum of four hours on low I have found. I also have a medium and fast setting on mine - which speeds things up. If you take the lid off at any time during cooking you have to had 10 minutes onto the cooking time for every time you take the lid off. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 7, 2008 Share Posted February 7, 2008 I've been making my spag bol sauce in there since I got one and it is so much nicer and ready whenever you want it and it doesn't stick Quote Link to comment Share on other sites More sharing options...
Guest Posted February 7, 2008 Share Posted February 7, 2008 They are so versatile aren't they. Its just a case of 'playing around' and excellent for bulk cooking. Just ensure that you have some liquid in it Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 7, 2008 Share Posted February 7, 2008 Don't brown it at all - just chuck it in in the morning, and take it out at dinner time!eal in the midde of the day or the evening repast? Now....when you say dinner do you mean the mean the meal in the middle of the day or the evening repast? That confuses me around here too Egluntine - Banburians call lunch dinner, and dinner/supper, they call tea. I'm never quite sure which meal they are on about, I just nod and look like i understand Quote Link to comment Share on other sites More sharing options...
Guest Posted February 7, 2008 Share Posted February 7, 2008 Sorry Egluntine, I meant our evening meal! We have lunch at lunchtime... Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted February 8, 2008 Share Posted February 8, 2008 In the middle of the day you have dinner which might just be a sandwich. In the evening you have your tea. Which can be a cooked dinner.... I've lived in Yorkshire for sixteen years - I grew up in the south-east, but my parents are both Geordies. When I was growing up it was lunch in the middle of the day and dinner at tea time. My parents had dinner followed in the evening by supper. I am terminally confused about this! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 8, 2008 Share Posted February 8, 2008 I'm still confused about all the regional differences myself. I'm sure this as come up on the forum before. We have lunch in the middle of the day and tea at 6ish. The evening meal is "dinner" if it is at 8ish and friends are coming round and the tablecloth is on. I use my slow cooker to make vast quantities of spag bol etc too. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 8, 2008 Share Posted February 8, 2008 My family are from Nottingham and my husbands from Merseyside we were brought up with breakfast dinner and tea in that order, but since being in Cheltenham we now have breakfast lunch and tea thats what our children call them, but we still eat Sunday dinner in the middle of the day so we are a bit confused. If going out or entertaining it would be we are having a meal or evening meal Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 8, 2008 Share Posted February 8, 2008 This has made me laugh! Perhaps we ought to have a national standard to avoid confusion, but I can't see it catching on somehow. It's nice that we have regional differences, but I still find it muddling, and I've been a midlander for 14 years now! Quote Link to comment Share on other sites More sharing options...
