Slow Cooker recipes

Penn · 24-10-2018 01:00PM

cullenswood wrote: »

Do you leave your fridge on unattended for long periods?? Its fine to leave it on for 11 hours....

Although fridges do expel some heat from the back, they're not exactly a heat producing appliance like a slow cooker (even cooking on low). It's not that it's plugged in, it's just that it's ultimately something hot enough to cook food.

I guess I know myself that it'll be fine, just need to work up the courage to leave it going to get over the paranoia about it.

Staph · 24-10-2018 01:01PM

How about putting it on overnight? Then you can just heat up the dinner when you come home?

Macy0161 · 24-10-2018 01:14PM

When we're doing a joint (housekeepers cut or whatever), we'd generally add some stock to it. I don't know whether we need the stock, but there's never any complaints about the outcome.

Penn wrote: »

Although fridges do expel some heat from the back, they're not exactly a heat producing appliance like a slow cooker (even cooking on low). It's not that it's plugged in, it's just that it's ultimately something hot enough to cook food.

Fridges actually are heat producing! That's why ventilation is important around them. You could use an RCD plug, on top of the fuse box if you were concerned. In most households, there's probably any number of chargers/ TV's/ receivers plugged in 24/7 that I'd have more concerns about tbh!

Dial Hard · 24-10-2018 02:17PM

Staph wrote:

How about putting it on overnight?

I'd imagine anyone paranoid that an appliance might burn their house down might prefer that it happen during the day when they're not at home rather than while they're asleep at night

killbillvol2 · 24-10-2018 02:24PM

Staph wrote: »

How about putting it on overnight? Then you can just heat up the dinner when you come home?

I put a stew on low when I'm going to bed and eat it the following evening. 16 hours and the meat is melting but the veg doesn't disintegrate.

tickingclock · 24-10-2018 03:01PM

killbillvol2 wrote: »

I put a stew on low when I'm going to bed and eat it the following evening. 16 hours and the meat is melting but the veg doesn't disintegrate.

Can I have the exact recipe please even though I know when I make stew I don't measure things!
Do you have gravy/sauce with the stew?
Thank you

Staph · 24-10-2018 03:11PM

Dial Hard wrote: »

I'd imagine anyone paranoid that an appliance might burn their house down might prefer that it happen during the day when they're not at home rather than while they're asleep at night

I thought they may feel better that they are around and will hear an alarm if it's on overnight. I was just offering a suggestion.

beertons · 24-10-2018 04:05PM

Only thing about over night, is you wake up starving!

killbillvol2 · 24-10-2018 04:14PM

tickingclock wrote: »

Can I have the exact recipe please even though I know when I make stew I don't measure things!
Do you have gravy/sauce with the stew?
Thank you

Toss meat in seasoned flour. Throw everything in the slow cooker. Add less water/stock than you think you should. That's it.

the beer revolu · 24-10-2018 04:54PM

The primary reason for browning/frying on the hob first is to create tasty flavors, rather that removing fat or breaking up clumps.
https://en.m.wikipedia.org/wiki/Maillard_reaction

goat2 · 24-10-2018 11:57PM

Je_suis_Jean wrote: »

Is that 5-6 hours on low or high?

Low. for 6
also if you want to use horseradish sauce in the gravy, about a teaspoon stirred in, it puts a lovely taste

blinding · 25-10-2018 09:46AM

https://powercity.ie/product/808675

You can use these timers with electric slow cookers if you are not around all the time . I have used these and they are good .

I am just showing this as an example . I am not promoting this particular company . Just found it on the internet as an example .

54and56 · 25-10-2018 10:03AM

goat2 wrote: »

Low. for 6

That's what I did but I found the meat over cooked and dry. Might just have been the piece of meat or it may be that "low" on my SC is higher than low on yours. Either way I think I'll go with 5 hours next time and see where that gets me.

goat2 wrote: »

also if you want to use horseradish sauce in the gravy, about a teaspoon stirred in, it puts a lovely taste

I wouldn't have thought of pairing lamb with horseradish sauce but might give it a go. Thanks for the tip.

cee_jay · 25-10-2018 01:38PM

blinding wrote: »

https://powercity.ie/product/808675

You can use these timers with electric slow cookers if you are not around all the time . I have used these and they are good .

I am just showing this as an example . I am not promoting this particular company . Just found it on the internet as an example .

I use a smart plug with my slow cooker - I can then control it from my phone when I am at work etc. So if my plans change, I can always switch it off remotely.

Penn · 25-10-2018 01:51PM

I did think of those plugs before but because of my slow cooker, I'd have to either set it to cook and then turn off completely (meaning food would be stone cold by the time I got home), or the plug would turn the cooker on but it wouldn't start cooking without manual input on the cooker itself.

I think I'll just go for it and leave it on. It's just paranoia on my part about leaving it, but just have to get over it.

goat2 · 25-10-2018 02:57PM

Je_suis_Jean wrote: »

That's what I did but I found the meat over cooked and dry. Might just have been the piece of meat or it may be that "low" on my SC is higher than low on yours. Either way I think I'll go with 5 hours next time and see where that gets me.

I wouldn't have thought of pairing lamb with horseradish sauce but might give it a go. Thanks for the tip.

The housekeepers cut of beef, is what I meant , it is beautiful with it

blinding · 25-10-2018 05:34PM

cee_jay wrote: »

I use a smart plug with my slow cooker - I can then control it from my phone when I am at work etc. So if my plans change, I can always switch it off remotely.

Excellent . I did not know such a thing existed . I am a bit behind the times technology wise but this sounds great .

Shefwedfan · 28-10-2018 10:38AM

cee_jay wrote: »

I use a smart plug with my slow cooker - I can then control it from my phone when I am at work etc. So if my plans change, I can always switch it off remotely.

Any good ones? I wanted to get a few of them.....

beertons · 28-10-2018 08:27PM

Leg of lamb going in the slow cooker tomorrow. For a dinner party, so has to be right. Salt and pepper all over and turn it on low for 5 hours. Is that it?

goat2 · 28-10-2018 08:32PM

beertons wrote: »

Leg of lamb going in the slow cooker tomorrow. For a dinner party, so has to be right. Salt and pepper all over and turn it on low for 5 hours. Is that it?

High first 2 hrs, then low for three, it comes out just beautiful, and the juices are great for the gravy, if you want to roughly cut an onion and leave it in there, just to put taste in gravy also, it is up to you

beertons · 28-10-2018 08:34PM

goat2 wrote: »

High first 2 hrs, then low for three, it comes out just beautiful, and the juices are great for the gravy, if you want to roughly cut an onion and leave it in there, just to put taste in gravy also, it is up to you

Deadly. And can I slice a few holes and put garlic in? I love the gooey garlic. The MIL does it, when she boils lamb.

goat2 · 28-10-2018 08:43PM

beertons wrote: »

Deadly. And can I slice a few holes and put garlic in? I love the gooey garlic. The MIL does it, when she boils lamb.

Of course

beertons · 29-10-2018 08:11PM

I tell ya now. I was a bit sceptical, but the amount of juice that came out of the lamb. Nicest gravy I ever made. Meat was amazing too. Thumbs up from all.

54and56 · 29-10-2018 08:30PM

beertons wrote: »

I tell ya now. I was a bit sceptical, but the amount of juice that came out of the lamb. Nicest gravy I ever made. Meat was amazing too. Thumbs up from all.

What did you do to make the gravy?

beertons · 29-10-2018 08:31PM

Je_suis_Jean wrote: »

What did you do to make the gravy?

Poured it all into a pan, drop of bisto, and boiled.

54and56 · 29-10-2018 08:40PM

goat2 wrote: »

High first 2 hrs, then low for three, it comes out just beautiful, and the juices are great for the gravy, if you want to roughly cut an onion and leave it in there, just to put taste in gravy also, it is up to you

I'm doing a version of this Kleftiko style leg of lamb tomorrow but I'm not doing any of the browning. I made up a paste with anchovies, some of the anchovy oil, a tea spoon of chopped lazy lemon, dried thyme and oregano, juice of half a lemon and salt and pepper and rubbed that all over the leg of lamb which is now marinating in a zip lock bag. In the morning I'm going to put some skin on salad potatoes, roughly chopped onion and carrots in the SC, add a little white wine, some red wine vinegar, a lamb stock cube and the remaining half lemon chopped into two wedges then lay the leg of lamb on top and see how it turns out.

The recipe calls for the lamb to cook in the SC for 9.5 hours!!! The last leg I did was for 6 hours and it was dry. I was going to go with 5 hours this time but am unsure if 9.5 would actually result in fall off the bone meat and almost be another phase of cooking where the meat goes from dry (at 6-7 hours) through a transformation to fall off the bone juicy.

Any thoughts?

54and56 · 30-10-2018 08:04AM

All prepared and starting to cook.

Will go with the 9.5 hours. Should be finished by 17:30 :P

blinding · 30-10-2018 08:10AM

Je_suis_Jean wrote: »

All prepared and starting to cook.

Will go with the 9.5 hours. Should be finished by 17:30 :P

Snug .

54and56 · 30-10-2018 08:44AM

blinding wrote: »

Snug .

That's for sure!! I got a 2.7kg leg of lamb in Tesco for €18 so couldn't refuse it!!

There's a good layer of potatoes, carrots and onions so it'll settle down a little as it cooks.

The lid just about closes properly, another few MM and I'd have had to weigh it down.

Dial Hard · 30-10-2018 12:26PM

Used my slow cooker for the first time on Friday, made a cassoulet, it was lovely. Having the last of it for dinner tonight, then I think I'll try the ramen from this list - https://www.buzzfeed.com/hannahloewentheil/fall-slow-cooker-dinners?utm_term=.pgGBnyMrMG&fbclid=IwAR1bJ62Au6t4--1-WVArFydi1YRdmIRyqPljxpe9OO2QdpDd56oDc7kyZIk#.pgGBnyMrMG

I've also ordered a smart plug from Amazon, thank you whoever mentioned those! We ended up going for a couple of drinks on Friday so it would have been handy to be able to switch the slow cooker off from the pub as the beans were a bit overdone by the time we got home.

Slow Cooker recipes

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