Slow Cookers

[Gavin Bl]

as far as i am aware they are massivley economical.... at least thats what my sisters super green boyfreind/ chef recons, they dont use much more power than a night light! i love my slow cooker, i got mine off my grandma in my first year of uni, she had had it for forty odd years, she used to use it when they went out on long walks, creating a smell in your home that makes you go weak at the knees when you get back all tired. its still running perfectly for me, the third generation of my family to cook in it! it was great at uni cos you can use very cheap cuts of meat (oxtail...mmmmm....) and they taste phenominal! on the vegi question, bizarley the veg take longer than meet to cook so you have to put them in at the botom of the dish with most recipies... i have a cookbook that came with the thing, original so the recipies call for lots of dripping/ lard(which you dont have to use but boy does it make it taste great!) but as i am on the bus i cant put them up, ill see if i cant scan them in at home, the book is so bloody ancient i cant imagine anyone checking its coppywrite....
another little trick i have, suitable for younger people with inner oldies (me) is to put a stew together last thing at night after dinner before you go to bed and put it in on the lowest temp, waking up in the morning to a yummy smelling stew that you can then have for lunch, and dinner, or even breakfast if you feel like its one of those sub zero days you need a stew to start it beats eating really late at night or having to wake up at the crack of dawn to get stew in (oxtail at its best, min 11h...)
dont worry about not getting massive use from them, it is a winter only form of cooking!

thanks - over the winter months, I usually do a pile of red cabbage for the weekend, so it would be better than having the hob on for 2-3 hours, presumably.

 

[Adrenalinmonkey]

thanks - over the winter months, I usually do a pile of red cabbage for the weekend, so it would be better than having the hob on for 2-3 hours, presumably.

i think that is the case, im sure if you get in contact with kenwood or someone who makes them now days (owner of seriously retro kit me) they will have power ratings and the likes.... i havnt got written proof and i dont want to be responsible for raised power bills/ non ethical cookery bad karma....
x

 

[Chairman Meow]

Anyone done a whole chicken in their slow cooker? I'm thinking of having a go, maybe browning it in a pan first, then putting it in with a glass of red and some herbs. Any suggestions/advice?

 

[foamy]

we got one of the Crock-Pot ones yesterday with a dishwasher, hob, fridge and freezer proof ceramic bowl. It's currently it's on it's maiden voyage, simmering away with some beef in chianti

hope it works!

 

[Chairman Meow]

we got one of the Crock-Pot ones yesterday with a dishwasher, hob, fridge and freezer proof ceramic bowl. It's currently it's on it's maiden voyage, simmering away with some beef in chianti

hope it works!

Beef in chianti + slow cooker= food of the gods.

The smell of it cooking will drive you crazy though.

 

[foamy]

unfortunately because it's the first time we've used the cooker the brand new burning plastic smell is over-ruling the gorgeous beefy smell

 

[friedaweed]

Didn't have that smell on my maiden voyage. I'd take it back
Is it this one.

 

[foamy]

yeah, it is that one. it was fine in the end - could have done with a bit less liquid in it though.

 

[Chairman Meow]

Just had the chicken, twas bloody lush. Although my dope of a husband threw away the red wine/chicken juice. I'm definitely making it again. I'll probably brown the chook the night before then stick it on in the morning before I go to work. I might try a cheap cut of beef next, I usually just use mine for soups stews and porridge. Anyone got any good recipes?

 

[UnderOpenSky]

With a cheap cut of beef, I just stick it in with lots of chopped onions and some liquid beef stock, then leave it all day for falling apart, tender lovelyness.

I've never browned a whole chicken. Do you just stick it in a large saucepan with some oil? How long do you do it for and on what heat? Does the browning improve the flavour?

 

[spring-peeper]

sorry to ask a 'speccy' question, but are they economical, compared to say having the oven on for a couple of hours?

The oven draws a lot more power. The slow cooker pulls very little, so even after have the slow cooker on for 6 hours, you are still coming out ahead.

and

But its soooo great to come home after a hard day when it is dark and cold and know that your dinner is ready!!! And it smells good

 

[Chairman Meow]

With a cheap cut of beef, I just stick it in with lots of chopped onions and some liquid beef stock, then leave it all day for falling apart, tender lovelyness.

I've never browned a whole chicken. Do you just stick it in a large saucepan with some oil? How long do you do it for and on what heat? Does the browning improve the flavour?

I don't think it improves the flavour, but it does make it look better. I just put some oil and butter in the pan and browned it for 5-10 mins on a medium heat, it doesn't cook it or anything.

 

[rasrave]

Crock pots are excellent in the winter.
Someone gave me one a while back, I stick to the classic stew version mentioned by all. I sometimetimes brown the meat, but don't think it makes that much difference TBH.
One thing worth a mention is that when recipes say you can substitute wine for water, I would keep it in the one fourth range...trust me, anything more kills the taste and dries it up.

 

[becki1701]

I officially asked my parents for one for Christmas yesterday...they were most impressed

 

[friedaweed]

Just had the chicken, twas bloody lush. Although my dope of a husband threw away the red wine/chicken juice. I'm definitely making it again. I'll probably brown the chook the night before then stick it on in the morning before I go to work. I might try a cheap cut of beef next, I usually just use mine for soups stews and porridge. Anyone got any good recipes?

I did this one here with a joint of brisket. I used beef stock instead of plain water and thickened the gravy at the end with some granules. It was absolut tasty
pot roast recipe