Unleash The Nade Posted March 30, 2010 Author Share Posted March 30, 2010 Woah there. I see no mention of a slow cooker You could cook this in a slow cooker no problem,but as Nick_BCFC doesnt have one,thought I would try and help him out. Wait a minute........Now you mention it though,shoud habe told him to f**k off and have a Pot Noodle. How dare he take advantage of a P&BSCO's cooking knowledge without being a member I'm raging !!! 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted March 30, 2010 Share Posted March 30, 2010 To get you started. Then, Nick, you may join in. 0 Quote Link to comment Share on other sites More sharing options...
doonhameronthedon Posted March 30, 2010 Share Posted March 30, 2010 First attempt at using my birthday present will be the beef stew this weekend. Will try and emember and provide feedack. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 30, 2010 Author Share Posted March 30, 2010 To get you started. Then, Nick, you may join in. I bought the Morphy Richards 6.5 litre from Comet at £39.99 Only £24.99 here ,a great bargain for a very good slow cooker 0 Quote Link to comment Share on other sites More sharing options...
Ziggy Posted March 30, 2010 Share Posted March 30, 2010 Very nice, meat fell apart, sauce was thin-ish but tasty and had lovely mash to mop it up. Would do again! Fancying the pork shoulder though, might try that soon. Have also found this with most of my SC dishes. What I do is remove a few ladelfulls out into a saucepan blend in some cornflour to thicken and away you go. Glad you fancy trying the pork,you will not be dissapointed ! An alternative way to thicken the sauce is to add some beurre manie (flour and butter). Beurre Manié - Similar to a Roux, this paste is made with equal quantities of flour and butter kneaded together to be used as a thickener that is whisked into sauces, soups, and stews. Unlike Roux, it is not cooked until it is added to the sauce. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted March 30, 2010 Author Share Posted March 30, 2010 An alternative way to thicken the sauce is to add some beurre manie (flour and butter). Or ciment d'eau,which is basically polyfiller and water !! 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted March 31, 2010 Share Posted March 31, 2010 To get you started. Then, Nick, you may join in. I've got the Salter 3.5L one. It's half price at £8.99 now. Bargain! I've got a beef balti on the go today. 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted March 31, 2010 Share Posted March 31, 2010 I've got the Salter 3.5L one. It's half price at £8.99 now. Bargain! Mine's arriving tomorrow. 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 3, 2010 Share Posted April 3, 2010 I currently have a beef stew with dumplings cooking away. I can't wait. I've got a thai green curry planned for tomorrow as well. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 3, 2010 Author Share Posted April 3, 2010 I currently have a beef stew with dumplings cooking away. I can't wait. I've got a thai green curry planned for tomorrow as well. Do you mean to tell me you accepted role of P&BSCOC secretary BEFORE you actually owned a slow cooker ?????? Normally an extraordinary general meeting would be called for such a serious offence,but since its you,a wee slap on the wrist will suffice 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 3, 2010 Share Posted April 3, 2010 Do you mean to tell me you accepted role of P&BSCOC secretary BEFORE you actually owned a slow cooker ?????? Normally an extraordinary general meeting would be called for such a serious offence,but since its you,a wee slap on the wrist will suffice Yeah, and your mates. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 3, 2010 Author Share Posted April 3, 2010 Yeah, and your mates. And thats all the thanks I get for defusing what could have become a very serious issue 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 3, 2010 Share Posted April 3, 2010 And thats all the thanks I get for defusing what could have become a very serious issue No, I mean it. All your mates, slap me. I like it. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 3, 2010 Author Share Posted April 3, 2010 No, I mean it. All your mates, slap me. I like it. [/quote Ohhhhhhhhh !!!!! 0 Quote Link to comment Share on other sites More sharing options...
doonhameronthedon Posted April 5, 2010 Share Posted April 5, 2010 Cooked the beef for 5 1/2 hours was nice. Tasted far better than when we cook it for 1 1/2 hours on the hob. Will leave if for longer next time though, probably 6 1/2 hours. Will be trying a pork today and will leave that for 5 1/2 hours. It takes less time on the hob so think 5 1/2 should be about right. A very good investment I think. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 5, 2010 Author Share Posted April 5, 2010 I currently have a beef stew with dumplings cooking away. I can't wait. I've got a thai green curry planned for tomorrow as well. How did your dumplings turn out ? 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 5, 2010 Share Posted April 5, 2010 They were fantastic. I used half the amount of ingredients I needed to make them, and they still turned out just as big as if I'd used the full lot. I will definitely be doing that again. Yesterday I made some meatballs in a tomato sauce for the baby. Tin of chopped tomatoes, big squeeze of tomato puree, a bit of oregano, bit of basil, 8 meatballs. Cooked on high for 4 hours, low for another couple of hours. Separated into portions and stuck in the fridge/freezer. Easy. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 5, 2010 Author Share Posted April 5, 2010 They were fantastic. I used half the amount of ingredients I needed to make them, and they still turned out just as big as if I'd used the full lot. I will definitely be doing that again. Yesterday I made some meatballs in a tomato sauce for the baby. Tin of chopped tomatoes, big squeeze of tomato puree, a bit of oregano, bit of basil, 8 meatballs. Cooked on high for 4 hours, low for another couple of hours. Separated into portions and stuck in the fridge/freezer. Easy. Your certainly now worthy of your position as secretary 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted April 5, 2010 Share Posted April 5, 2010 I've got chicken breasts with thyme and mascarpone tonight, and I'm desperately trying to think of a way to get them in the slow cooker, but I don't think there is one! 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted April 5, 2010 Author Share Posted April 5, 2010 I've got chicken breasts with thyme and mascarpone tonight, and I'm desperately trying to think of a way to get them in the slow cooker, but I don't think there is one! Dumplings,balls and breasts !! Certain pattern developing with your recipies 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.