Just bought a slow cooker - help!

Replies to This Discussion

Permalink Reply by Beth Sachs on March 21, 2010 at 4:16pm

I bung it all in if time is short - don't even bother browning meat sometimes!! This recipe is really good http://www.jamandclottedcream.co.uk/2010/01/slow-cooker-bolognese.html - I did brown the mince in this one but only takes 5 mins.

▶ Reply to This

Permalink Reply by andy hunting on March 21, 2010 at 6:27pm

I must admit that I too, just throw it all in. Most of the time the night before and turn it on in the morning. The only time that I brown meat is if Im making spagetti bolgnese or chilli.

▶ Reply to This

Permalink Reply by Sarah Jayne on March 21, 2010 at 7:45pm

I am a throw it all in sort of person too. I used mine a lot for chicken breast recipes where it is just throw stuff in and you end up with some sort of chicken and vegetable dish.

▶ Reply to This

Permalink Reply by Katie Goodrum on March 22, 2010 at 9:45pm

There are loads of books that tell you to do all sorts of things to the dish before you put it all in, but to me that defeats the object of being a slow cooker, it is meant to be a time saving device isn't it?
I throw it all in, apart from beef mince dishes, and it is usually fine. You might find that some of the veg is a bit firm, but a bit of crunch is never a bad thing.

▶ Reply to This

Permalink Reply by anne on March 23, 2010 at 11:12am

Majority of the time I just throw it in, though stock tends to be hot if using a cube as will make it up just before the throwing in stage!

I love to use chicken pieces on the bone, onions carrots and pearl barley, top with hot stock and cook on low for about 8-10 hours, meat will fall off the bone and no pre-browning. I do tend to leave the skin on for flavour whilst cooking but discard on serving

▶ Reply to This

Permalink Reply by Hayley Nichols on March 23, 2010 at 12:19pm

Have to agree with you Katie, I bought it with a view to just throwing it all in and then came across all these 'rules'! I tried a casserole last night, threw everything in and it all came out lovely, very tender after 6 hours on high. I'd probably use a little less stock next time but it's trial and error really!

▶ Reply to This