footiechick Posted May 12, 2011 Share Posted May 12, 2011 Chicken Chasseur today 0 Quote Link to comment Share on other sites More sharing options...
orlandoblue Posted May 16, 2011 Share Posted May 16, 2011 What's the EXACT procedure for thickening stews with the cornflour please? An answer kind of sharpish would be good. 0 Quote Link to comment Share on other sites More sharing options...
Big Gus Posted May 16, 2011 Share Posted May 16, 2011 (edited) Put it in an hour before the end and stir it in. Alternatively forget the cornflower and remove the lid and set it on high for the last hour or so. Will reduce and thicken nicely. Edited May 16, 2011 by Big Gus 0 Quote Link to comment Share on other sites More sharing options...
orlandoblue Posted May 16, 2011 Share Posted May 16, 2011 Put it in an hour before the end and stir it in. Alternatively forget the cornflower and remove the lid and set it on high for the last hour or so. Will reduce and thicken nicely. Straight in on it's own or mixed with water? 0 Quote Link to comment Share on other sites More sharing options...
Big Gus Posted May 16, 2011 Share Posted May 16, 2011 (edited) I just put it in on it's own. Never much, mind. Some of it congeals and might make you go "eeww" but if you leave the lid on for another hour and give it a good stir it'll be all blended in when serving. Edited May 16, 2011 by Big Gus 0 Quote Link to comment Share on other sites More sharing options...
orlandoblue Posted May 16, 2011 Share Posted May 16, 2011 Cheers. 0 Quote Link to comment Share on other sites More sharing options...
sky+remote Posted May 24, 2011 Share Posted May 24, 2011 Straight in on it's own or mixed with water? Remember, if you are mixing it with water, make sure it's cold water, if not it goes like wallpaper paste. Not very nice! I did the chicken stuffed with cheese and wrapped in bacon in BBQ sauce tonight, very tasty! Anybody ever tried cooking a whole chicken in the slow cooker? Or seen any recipes? 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted June 24, 2011 Share Posted June 24, 2011 Chinese chicken hotpot on today. Yummmmmmmm 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted June 24, 2011 Author Share Posted June 24, 2011 Chinese chicken hotpot on today. Yummmmmmmm Traditionally a mostly a winter thing,but wev'e been using ours quite a bit lately,due to the unseasonal weather! Going to do similar to the pulled pork,but with a cut of lamb and some hotter spices,shred just lkie the pork and pout pomegranate seeds through it = Morrocan Jewelled Spicy Lamb 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted June 24, 2011 Share Posted June 24, 2011 I've not used mine in ages! 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted July 11, 2011 Share Posted July 11, 2011 Cooked some shin of beef with carrots, onion, potatoes and stock and herbs yesterday. Just needs heating up for dinner tonight 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted July 13, 2011 Share Posted July 13, 2011 Hubby likes Chinese Chicken Hotpot so much I've to make it again this week. Cool. Easy and yummy! 0 Quote Link to comment Share on other sites More sharing options...
JogaBonito Posted July 14, 2011 Share Posted July 14, 2011 (edited) Invested in one of these the other day and it's cracking. However, I must have added too much water the other day, as when I returned home from work, it spilled over to the sides and left burnt black stains in the inside . Also, is the quality of meat important for slow cooking? i thought slow cooking anything results in tender meat (didn't seem to happen to my cheap supermarket pork?) Edited July 14, 2011 by JogaBonito 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted July 14, 2011 Share Posted July 14, 2011 Invested in one of these the other day and it's cracking. However, I must have added too much water the other day, as when I returned home from work, it spilled over to the sides and left burnt black stains in the inside . Also, is the quality of meat important for slow cooking? i thought slow cooking anything results in tender meat (didn't seem to happen to my cheap supermarket pork?) Usually, cheaper cuts benefit from slow cooking because it's, erm, slowly cooked. Did you cook it on high or low? Next time, try the opposite. If you did it on high, it maybe didn't cook long enough. Chicken is very hit or miss - usually miss, particularly chicken breasts. I've had a couple of great chicken curries out of mine, but most of the time, it's just not juicy or firm enough. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted August 26, 2011 Share Posted August 26, 2011 Beef & Veg stew in today Shin of beef Carrots Onion Turnip Pint Beef stock 2 tbsp Worc sauce 2 tbsp tomato puree 1 tsp english mustard couple sprigs rosemary 6 hours on low 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted August 26, 2011 Author Share Posted August 26, 2011 Beef & Veg stew in today Shin of beef Carrots Onion Turnip Pint Beef stock 2 tbsp Worc sauce 2 tbsp tomato puree 1 tsp english mustard couple sprigs rosemary 6 hours on low Definetly getting into SC weather again. I shall be dusting mine down soon,as I detect I may be suffering slighlty from S.D.D.... stovie deficiency disorder! 0 Quote Link to comment Share on other sites More sharing options...
extraordinAYRy Posted August 26, 2011 Share Posted August 26, 2011 Beef & Veg stew in today Shin of beef Carrots Onion Turnip Pint Beef stock 2 tbsp Worc sauce 2 tbsp tomato puree 1 tsp english mustard couple sprigs rosemary 6 hours on low Do you do anything before hand, or just chuck it all in at once and turn it on? I have a couple of slow cooker recipe books, but nearly all the recipes involve a bit of cooking in a pan etc before putting in the SC. They do turn out nice, but bit of a pain in the arse especially if you want to stick it on in the morning so it's ready when you get in in the evening. Frying off onions, spices, meat isn't something I really feel like at 7 in the morning! 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted August 30, 2011 Share Posted August 30, 2011 Do you do anything before hand, or just chuck it all in at once and turn it on? I have a couple of slow cooker recipe books, but nearly all the recipes involve a bit of cooking in a pan etc before putting in the SC. They do turn out nice, but bit of a pain in the arse especially if you want to stick it on in the morning so it's ready when you get in in the evening. Frying off onions, spices, meat isn't something I really feel like at 7 in the morning! I don't think it makes that much difference to be honest. If I'm short on time I just bung it all in, and maybe the sauce will need thickening later but that's fine. Love my stews, hotpots etc in autumn and winter 0 Quote Link to comment Share on other sites More sharing options...
Ayrgirl Posted September 5, 2011 Share Posted September 5, 2011 For anyone tempted to try out the old slow cooker this is a great deal Slow cooker 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted September 12, 2011 Share Posted September 12, 2011 I'm on an economy, make what's in the freezer last drive! So I'm defrosting a whole chicken and them I'll joint it. Breasts for fijita's tomorrow and then I'm going to use the thighs, plus a couple more from freezer for a slow cooker thai curry and the carcus I'll do stock for minestrone soup! 0 Quote Link to comment Share on other sites More sharing options...
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