The meme-sahib has bought herself a slow cooker, £15 at Tescos.

Seems a reasonable looking bit of kit and good for winter casseroles and cooking cheaper cuts of meat that only us plebs can afford these days

Looking forward to one of my favourites, Oxtail.

So anyone use one and have any suggestions for what to cook?

David

 

Goulash

http://allrecipes.co.uk/recipe/7022/...ow-cooker.aspx

 

Rabbit?

 

Pork shoulder is really nice done in a slow cooker. I usually cook it on high for a couple of hours then turn it down and leave it all day. About an hour before serving drain all the liquid off, then shred the pork using a couple of forks (very easy it just falls apart) and pour in a bottle of BBQ sauce, cook for another hour. Serve with coleslaw and jacket spuds.

Beef brisket is also good.

 

Pork

http://allrecipes.com/recipe/slow-cooker-pulled-pork/

 

Is it the same as a rice cooker?
Forced to buy one by the gfriend, can't see my bothering to use since the minimum you can use it for seems to be 15 people.

 

7 hrs slow cooking dpb.

 

Not 5 minutes

 

I'd forgotten all about Goulash

Well that's the weekend sorted. Note cook time is 5 hrs 40 mins - made me smile. Not 6 hrs or 5 and a half!!

And plenty of rabbits around here.

david

 

Bugger

 

Hmmmmm Rabbit!

 

? ?

d

 

Bugger the rabbit eek

 

Lamb shanks.

 

Did a brace of Pheasants in ours last winter with all the usual casserole veg and a bit of wine. Stripped all the meat of the carcasses after it had cooked for the day and returned it to the sauce. Very tasty

 

Shin beef, lamb shanks, etc.

Brisket of beef.

When I bought mine, (Tesco, £9.50), I also bought a slow cooker book. (Tesco, £4.50).
In winter it gets plenty of use, but you DO need herbs and spices with some of the cheaper cuts of meat.

 

Mulled wine ..... i tell thee, slow cookers are the future for mulled wine!

Put the lid on, get it good and steamy, then take a nice big lung full of the pure alcohol steamyness ..... boshty!

 

Can't think why you did not offer her your services at the job thus saving the cash!

Les

 

You can also modify it to turn it into a Sous Vide cooker: http://www.popsci.com/diy/article/20...ensive-diy-way

 

Not quite, that article (and the best way) is using a rice cooker, the difference being is the rice cooker has the elements at the bottom which is better for convection mixing, whereas slow cookers have elements around the sides which is less optimal. Also that article mentions a temperature controller which is very expensive. You can get them for about 15 quid e.g. http://www.suntekstore.co.uk/product...t_wh7016e.html

Anyway back on topic....

 

Suppose that's one use for my rice cooker, sounds bloody complicated

Is it worth it., never heard of it before , is it same as roast chicken in a bag we had the other week?

 

depends on the dish. It cooks the meat at lower temperatures for longer and the proteins don't tighten so much, so the meat ends up more tender and more moist. However if the meat has been brined beforehand by the manufacturer, then it comes out a bit too damp! The other thing is you need to finish off the meat in a frying pan or flash under a grill to get some browning on it which adds to the flavour. So its swings and roundabouts. See here for more info http://www.youtube.com/user/Mathemat...ure=CAQQwRs%3D

No its not the same as a chicken in a bag because a) it uses a water bath for precise temperature control not an oven and b) its cooked cooler and more slowly (like the slow cooker above) to give better protein tenderness

 

use mine to cook lamb, to then chop up and put on kebabs the next day

cooked poorer cuts of beef until tender also

decent bit of kit imo

 

Spag bol, Chilli, casserole, lemon chicken.

 

We make mutton curries in ours

As well as most of the above

 

bacon joint cooked in coca cola

 

Thank you Mr Toon, an interesting first post

david

 

Yep, very good that.

Try brisket of beef and of course a traditional beef stew or Cawl is wonderful cooked in a slow cooker.

Chip