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Slow Cooker recipes

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Comments

  • #482
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,830 ✭✭✭✭the beer revolu


    Put the whole lot in a non stick frying pan and cook over a medium heat, stirring carefully until it is to your desired dryness.


  • #483
    beertons
    Hosted Moderators Posts: 23,321 ✭✭✭✭beertons


    And siv it into the mix, don't spoon it from the bag coz it might stay in lumps.


  • #484
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,830 ✭✭✭✭the beer revolu


    frag420 wrote: »
    Does the corn flour have any effect on the taste of the sauce? Will it feel more powdery in texture?

    Cornflour will completely change the texture of the sauce. It will make it gloopy - like a Chinese takeaway.
    Also, reducing it will intensify the flavour of the dish and further cook the beef.


  • #485
    thegreatiam
    Registered Users, Registered Users 2 Posts: 2,869 ✭✭✭thegreatiam


    mix it with a little cold water or some cold sauce from the dish first.


  • #486
    A_Sober_Paddy
    Closed Accounts Posts: 4,221 ✭✭✭A_Sober_Paddy


    frag420 wrote: »
    Does the corn flour have any effect on the taste of the sauce? Will it feel more powdery in texture?

    Mix it with water before adding it into the dish and it'll be grand


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  • #487
    Toast4532
    Closed Accounts Posts: 2,613 ✭✭✭Toast4532


    Does anyone have or can recommend a nice recipe for lamb balti in the slow cooker please?


  • #488
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,830 ✭✭✭✭the beer revolu


    frag420 wrote: »
    HI folks,

    I tried to make a beef rendang last night in the slow cooker. What I found this morning was not bad, tasted ok, the beef seemed tender but it was wet. Now I know by keeping the lid on it keeps all the steam in so it cant reduce.

    So what are my options now? Do I remove all the meat and put the sauce in a pan and reduce it? Also I used beef shin and I noticed that the fatty bits didnt break down as much as I would have liked?

    I cooked it on low for six hrs.

    Suggestions please?

    what did you do in the end?


  • #489
    frag420
    Registered Users, Registered Users 2 Posts: 6,161 ✭✭✭frag420


    the beer revolu wrote: »
    what did you do in the end?

    I separated the sauce and meet and reduced the sauce over a high heat in a pot. I did that as feared if I kept the meat in it would go tough!! Have not tried it yet as it is in the freezer, will try tomorrow eve and let you know how it tasted.


  • #490
    hardCopy
    Registered Users, Registered Users 2 Posts: 5,969 ✭✭✭hardCopy


    frag420 wrote: »
    I separated the sauce and meet and reduced the sauce over a high heat in a pot. I did that as feared if I kept the meat in it would go tough!! Have not tried it yet as it is in the freezer, will try tomorrow eve and let you know how it tasted.

    You were right, I've ruined a couple of beef stews because I got impatient with my watery sauce.


  • #491
    Wexy86
    Registered Users, Registered Users 2 Posts: 439 ✭✭Wexy86


    Has anyone ever used one of the Green Saffron spice mixes in the slow cooker? I'm thinking just fry up the veg and meat with the spice mix and then pop into the slow cooker with the rest of the ingredients for 8 hours or so on low??.....any wisdom or suggestions is much appreciated!! :confused:


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  • #492
    stoutykid
    Registered Users, Registered Users 2 Posts: 113 ✭✭stoutykid


    Wexy86 wrote: »
    Has anyone ever used one of the Green Saffron spice mixes in the slow cooker? I'm thinking just fry up the veg and meat with the spice mix and then pop into the slow cooker with the rest of the ingredients for 8 hours or so on low??.....any wisdom or suggestions is much appreciated!! :confused:

    I did a few years ago and I felt that the spice mix seperated in the slow cooker. The curry had a very grainy texture so I usually only use the Green Saffron mix on the stove now. Now it could have been the way I prepared the curry. I don't always brown my meat when I use the slow cooker.


  • #493
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Has anybody ever made porridge in a slow cooker?

    I was reading something earlier about it and it sounded like a great idea, especially if you could make enough for 2 or more people in the morning and just have it when you're ready, i.e. Not all at the same time.


  • #494
    stevenmu
    Moderators, Society & Culture Moderators Posts: 9,688 Mod ✭✭✭✭stevenmu


    I haven't tried it, but have seen it mentioned a few times on /r/Slowcooking. The conventional wisdom seems to be to use steel cut oats, the regular porridge oats will go too gloopy if left all night.

    I've seen a few nice recipes around that include things like sliced apples and cinnamon or raisins or cocoa powder etc.


  • #495
    sillymoo
    Registered Users, Registered Users 2 Posts: 1,083 ✭✭✭sillymoo


    I am hoping to make this in the slow cooker tomorrow

    http://www.bbcgoodfood.com/recipes/1940689/beef-and-vegetable-casserole-

    I am worried that it will be very fluid and won't have a nice thickish gravy. I don't want soup in the end! I was thinking of maybe only adding 300ml of water and I have some cornflower in the press - could add that in the end if not thick enough?


  • #496
    sillymoo
    Registered Users, Registered Users 2 Posts: 1,083 ✭✭✭sillymoo


    BaZmO* wrote: »
    Has anybody ever made porridge in a slow cooker?

    I was reading something earlier about it and it sounded like a great idea, especially if you could make enough for 2 or more people in the morning and just have it when you're ready, i.e. Not all at the same time.

    Yes I have made porridge! It has come out gloppy though. Marginally better with jumbo oats. Where would one get steel cut oats?


  • #497
    stevenmu
    Moderators, Society & Culture Moderators Posts: 9,688 Mod ✭✭✭✭stevenmu


    sillymoo wrote: »
    Where would one get steel cut oats?

    Any supermarket should have them I think, I bought some in a Mace before even.


  • #498
    sandy_c
    Registered Users, Registered Users 2 Posts: 109 ✭✭sandy_c


    My husband made porridge last weekend in the slow cooker, put a socket timer on the slow cooker so it was ready when we got up - apples, cinnamon and a few raisins thrown in at the end. It was made with pinhead oats, half water half milk and a bit of brown sugar. Felt more stuffed after a bowl of that than the usual microwave porridge. Worth a try! We did reheat left overs the following morning with a drop of milk, a bit stodgier but still nice!


  • #499
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,830 ✭✭✭✭the beer revolu


    sillymoo wrote: »
    Where would one get steel cut oats?

    I think, as mentioned, it might be pinhead oats you'd be after.
    The only oats I've seen labelled as steel cut were sold in tins in airports at crazy money. I think pin head oatmeal is much the same thing.


  • #500
    frag420
    Registered Users, Registered Users 2 Posts: 6,161 ✭✭✭frag420


    frag420 wrote: »
    I separated the sauce and meet and reduced the sauce over a high heat in a pot. I did that as feared if I kept the meat in it would go tough!! Have not tried it yet as it is in the freezer, will try tomorrow eve and let you know how it tasted.


    Ok so I just had some for my lunch just now. Firstly the initial flavour is there but thats it. It comes and goes, no lingering aftertaste. It seems to be missing a bit of sweetness perhaps as its tasted slightly bitter. Secondly the fat on the beef did not render down so while most of the beef was tender it still had fatty lumps in it so I was picking more of it out than I was eating. In the end I had about three mouthfulls and the rest went in the bin, very dissapointing.

    Any advice folks?


  • #501
    thegreatiam
    Registered Users, Registered Users 2 Posts: 2,869 ✭✭✭thegreatiam


    before you go into the slow cooker you should remove as much of the large pieces of fat as possible.

    did you brown the meat first? I find this helps a lot, but some say it doesn't make a difference.

    be really careful how much liquid ingredients you use, always add as little as possible.

    I would also suggest longer than 6 hours in the slow cooker. most of the stuff I have is done at least 8 hours.


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  • #502
    frag420
    Registered Users, Registered Users 2 Posts: 6,161 ✭✭✭frag420


    The butcher removed all the big fatty bits, all that was left on the meat was the connective fatty bits, sinue, that sort of stuff. At the start I heated up the paste and then added the beef to it for a few mins before putting it in the slow cooker.

    I will look at increasing the cooking time for next attempt,

    cheers


  • #503
    thegreatiam
    Registered Users, Registered Users 2 Posts: 2,869 ✭✭✭thegreatiam


    frag420 wrote: »
    The butcher removed all the big fatty bits, all that was left on the meat was the connective fatty bits, sinue, that sort of stuff. At the start I heated up the paste and then added the beef to it for a few mins before putting it in the slow cooker.

    I will look at increasing the cooking time for next attempt,

    cheers

    Ive never done shin, but Ive done shoulder a lot and in most times all the connective tissue is pretty much dissolved. Not completely gone, but once the meat breaks up you cant detect it. all done over 8 hours.


  • #504
    Johnny_Fontane
    Registered Users, Registered Users 2 Posts: 3,098 ✭✭✭Johnny_Fontane


    sillymoo wrote: »
    I am hoping to make this in the slow cooker tomorrow

    http://www.bbcgoodfood.com/recipes/1940689/beef-and-vegetable-casserole-

    I am worried that it will be very fluid and won't have a nice thickish gravy. I don't want soup in the end! I was thinking of maybe only adding 300ml of water and I have some cornflower in the press - could add that in the end if not thick enough?

    It will be fluid, but what you need to do is when its done, sieve the sauce into a pot and get to work on it.

    So normally, I put the sauce on fairly high heat and cook it down for 15 minutes, then add a beurre manie. This is a little bit of butter rubbed hard into some flour. Once the flour has completely incorporated into the butter, drop it into the sauce. Now initially it will go lumpy and you will cry, but these lumps always dissolve. Try a little bit first and then keep adding until you get to the right velvety consistency. No sieving of sauces required and you get a sauce with a beautiful shine and richness. Sometime I cook down (like a glass or so) a little red wine and add in at end to get that 'wine' depth into your sauce. Obviously season, taste, season, taste etc.

    My latest sauce is here with some lamb shoulder - http://www.viddy.com/video/f2b50d82-0456-4689-be1e-e7144c144b7c


  • #505
    emaleth
    Registered Users, Registered Users 2 Posts: 142 ✭✭emaleth


    BaZmO* wrote: »
    Has anybody ever made porridge in a slow cooker?

    I was reading something earlier about it and it sounded like a great idea, especially if you could make enough for 2 or more people in the morning and just have it when you're ready, i.e. Not all at the same time.

    Caveat: I haven't done this, though I intend to. Rave reviews, though.

    http://food52.com/recipes/3062-overnight-steel-cut-oats-with-almond-butter-honey

    And steel cut oats are the same thing as pinhead oatmeal, or so I understand.


  • #506
    sillymoo
    Registered Users, Registered Users 2 Posts: 1,083 ✭✭✭sillymoo


    Johnny_Fontane wrote: »
    It will be fluid, but what you need to do is when its done, sieve the sauce into a pot and get to work on it.

    So normally, I put the sauce on fairly high heat and cook it down for 15 minutes, then add a beurre manie. This is a little bit of butter rubbed hard into some flour. Once the flour has completely incorporated into the butter, drop it into the sauce. Now initially it will go lumpy and you will cry, but these lumps always dissolve. Try a little bit first and then keep adding until you get to the right velvety consistency. No sieving of sauces required and you get a sauce with a beautiful shine and richness. Sometime I cook down (like a glass or so) a little red wine and add in at end to get that 'wine' depth into your sauce. Obviously season, taste, season, taste etc.

    My latest sauce is here with some lamb shoulder - http://www.viddy.com/video/f2b50d82-0456-4689-be1e-e7144c144b7c
    I saw this a little to late but will try it for again. What I did was take the sauce out and put it in a saucepan and thickened it with a little cornflour and water. Turned out pretty nice!


  • #507
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,830 ✭✭✭✭the beer revolu


    frag420 wrote: »
    Ok so I just had some for my lunch just now. Firstly the initial flavour is there but thats it. It comes and goes, no lingering aftertaste. It seems to be missing a bit of sweetness perhaps as its tasted slightly bitter. Secondly the fat on the beef did not render down so while most of the beef was tender it still had fatty lumps in it so I was picking more of it out than I was eating. In the end I had about three mouthfulls and the rest went in the bin, very dissapointing.

    Any advice folks?

    Use this recipe

    It really is good and the beef is meltingly tender.
    Not a slow cooker jobbie but it is how rendang is supposed to be made.
    I've done it twice now - it is fantastic.


  • #508
    Marty McFly
    Registered Users, Registered Users 2 Posts: 11,222 ✭✭✭✭Marty McFly


    Anyone got a good recipe for brisket?


  • #509
    frag420
    Registered Users, Registered Users 2 Posts: 6,161 ✭✭✭frag420


    the beer revolu wrote: »
    Use this recipe

    It really is good and the beef is meltingly tender.
    Not a slow cooker jobbie but it is how rendang is supposed to be made.
    I've done it twice now - it is fantastic.

    Stupid question but on a gas cooker what is simmer with regards to the settings?


  • #510
    dipdip
    Closed Accounts Posts: 537 ✭✭✭dipdip


    Marty McFly wrote: »
    Anyone got a good recipe for brisket?

    You couldn't call this a recipe, but I made brisket in the slow cooker last week.

    I got a small piece, just 1.2kg, and browned it all over in a large pan with a bit of olive oil. Then I smeared it with English mustard and added salt and pepper.

    I put one large onion cut into eighths and 4 cloves of garlic into the base of the slow cooker. I laid the meat on top and added a splash of red wine and a splash of hot water.

    I cooked it on high for 5 hours and then took it out and allowed it to rest while I made gravy with the juices.

    It was tender and delicious and we were really pleased with it.


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  • #511
    hbonbr
    Registered Users, Registered Users 2 Posts: 73 ✭✭hbonbr


    Johnny_Fontane wrote: »
    It will be fluid, but what you need to do is when its done, sieve the sauce into a pot and get to work on it.

    So normally, I put the sauce on fairly high heat and cook it down for 15 minutes, then add a beurre manie. This is a little bit of butter rubbed hard into some flour. Once the flour has completely incorporated into the butter, drop it into the sauce. Now initially it will go lumpy and you will cry, but these lumps always dissolve. Try a little bit first and then keep adding until you get to the right velvety consistency. No sieving of sauces required and you get a sauce with a beautiful shine and richness. Sometime I cook down (like a glass or so) a little red wine and add in at end to get that 'wine' depth into your sauce. Obviously season, taste, season, taste etc.

    My latest sauce is here with some lamb shoulder - http://www.viddy.com/video/f2b50d82-0456-4689-be1e-e7144c144b7c

    There seems to be a problem with the video, it only shows some sauce being poured over the meat with some chat about Watford??? Maybe repost, or post the recipe?


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