Cinnamon Posted January 27, 2014 Share Posted January 27, 2014 I got a slow cooker, a Crock Pot one, for Christmas & have decided to give it its first use today So, it is full of lots of veggies, some diced venison .a glug of wine & a little water & stock, ready for me to switch on soon for an 8 hour do, while I am at work. Do any of you use one regularly & have any tips for a Crock Pot virgin? Quote Link to comment Share on other sites More sharing options...
Olly Posted January 27, 2014 Share Posted January 27, 2014 I use mine loads, more in winter than summer - it's excellent for cheap cuts of meat like oxtail, cheek etc (which Waitrose sell as 'Forgotten Cuts') although in some cases you might want to cook it ahead and cool it to skim the fat off, as oxtail in particular can be a bit fatty. My brother-in-law says he cooks roast beef in his, with just a small amount of water - I haven't tried it, as my cooker isn't big enough. Don't be limited to soups and stews though, it makes a great rice pudding and I believe you can cook egg custard in it if you put a bowl in with water around it - again, I haven't tried it. It's very good for making bolognese sauce as the tomato really thickens up, and anything where the flavour is enhanced by slow cooking. Just be careful about cooking dried beans, you need to boil them first before putting in the cooker to finish - lentils or tinned beans are fine though. Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 27, 2014 Share Posted January 27, 2014 We don't use ours very often, because I prefer a casserole that has been oven cooked, can't quite put my finger on why, I think that it has a deeper flavour. Having said that they are useful when you are going to be out all day. My main tip would be if you are using a recipe that isn't directly for a slow cooker, reduce the liquid by about half, because any liquid produced by the meat and veg doesn't evaporate. Slow cooker recipes usually take this into account. A colleague of mine uses hers once a week for chilli. Quote Link to comment Share on other sites More sharing options...
Lydia Posted January 27, 2014 Share Posted January 27, 2014 Hubby does a terrific chilli in ours from time to time. I've done a whole chicken in it as well, following a recommendation on here years ago. The chicken turns out really moist and very tender but the skin obviously doesn't crisp up as it would if you roasted it. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 27, 2014 Author Share Posted January 27, 2014 Just got home & it smells great - I have re seasoned it, & added a couple of spoons of redcurrant jelly before it is ready. Very impressed over all. I do need to reduce some of the liquid in a pan before I serve it though, as it is quite wt, but lesson learned for next time Quote Link to comment Share on other sites More sharing options...
Guest Posted January 27, 2014 Share Posted January 27, 2014 We never roast beef now, always buy brisket to cook in slow cooker, it is divine. I wouldn't be without mine, Hubby often cooks curries in it too Quote Link to comment Share on other sites More sharing options...
Gertie Posted January 27, 2014 Share Posted January 27, 2014 I have one & I think I did the same thing - put too much water in. Ended up having to put it on the stove to reduce!! I'm going to try again with less liquid. I'm defo going to try rice pudding. Have only used mine 3 times but overall been a bit disappointed. I must experiment! Hope your dinner works out well! Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted January 27, 2014 Share Posted January 27, 2014 I use mine for both beef and chicken - I sit them on top of a cut in half onion and some celery and half a cup of water. I take my wok and brown the meat and the chicken and then sit on top of the onion etc and leave to cook - it make it better seeing it browned on top especially chicken - leave the meat to cool and slice the next day - absolutely melt in the mouth meat! I do mince and casserole steak in it too - I doube and treble cook for the freezer with mince and stew and always have meals on tap that way. I love my slow cooker. Quote Link to comment Share on other sites More sharing options...
Couperwife Posted January 27, 2014 Share Posted January 27, 2014 Ive just prepared everything for tomorrow nights tea. Braising steak and a pile of veg in the slow cooker for stew im going to put a bread on to dunk Love our slow cooker. Cathy X Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted January 28, 2014 Share Posted January 28, 2014 I cook steak and kidney pud in my slow cooker, standing the pudding basin in the slow cooker part filled with boiling water and putting it on high for 8 hours. I've also done apple and mincemeat pud in the slow cooker too. I do the normal casseroles too. Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 28, 2014 Share Posted January 28, 2014 Now that sounds like a great use for a slow cooker, we have a large one so it would be easy to steam a pudding in it. Quote Link to comment Share on other sites More sharing options...
Angie Posted January 29, 2014 Share Posted January 29, 2014 I am another slow cooker user have been for........30 yrs.... I started to use one for meals for the family while I was working my shifts, even made porridge. I also have mine on a timer switch, so it isn't on any longer than needed. I have 2 , a large 6 lt and a smaller 4 lt as I like to do puddings too ( rice pud is delicious ). Unless I actually want a roast , all my meat cuts go in the slow cooker. It must save a fortune over expensive cuts and on electricity. Lots of recipes on the internet too . Quote Link to comment Share on other sites More sharing options...
superkitty Posted January 29, 2014 Share Posted January 29, 2014 We had a lovely Cowboy Casserole last night - chucked everything in before breakfast, left it on low and tucked in last night. I LOVE my slow cooker BTW the recipe is browned sausages, 2 cans of mixed beans, 2cans chopped tomatoes, chopped carrots, 1 chopped onion, 1 tbsp tomato purée, 1 tbsp Dijon mustard, 1 tsp sugar. Was lovely Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted January 31, 2014 Author Share Posted January 31, 2014 I am going to crack it out again next week as Braising Steak is on 3 packs for £10, & I do a mean steak & Guinness casserole I can freeze the leftovers in portion pots for 'can't be bothered to cook' days Quote Link to comment Share on other sites More sharing options...
CatieB Posted February 5, 2014 Share Posted February 5, 2014 I love my slow cooker (so much so I have four ) We often just bung what we have hanging around in it with great success mainly. One of my cookers is extra large as I do a whole leg of lamb in a cider and honey recipe. the meat just falls off. I am going to crack it out again next week as Braising Steak is on 3 packs for £10, & I do a mean steak & Guinness casserole I can freeze the leftovers in portion pots for 'can't be bothered to cook' days Can i have the recipe please as i always find i am less successful with beef. thank you Quote Link to comment Share on other sites More sharing options...
