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Author Slow Cooker Monday
Russ
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Registered: 14th Mar 04
Location: Armchair
User status: Offline
29th Nov 11 at 09:35   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Kerry
I want to try a chilli next
there's some mince in the fridge
Kerry
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Registered: 5th Oct 01
Location: Norwich
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30th Nov 11 at 16:32   View User's Profile U2U Member Reply With Quote
Going to try meatballs one day!
RichR
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Registered: 17th Oct 01
Location: Waterhouses, Staffordshire
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30th Nov 11 at 16:41   View Garage View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Russ
quote:
Originally posted by Kerry
I want to try a chilli next
there's some mince in the fridge


here's a tip, don't use mince, use brisket and it'll break down during the cooking process. Tastes awesome!!
Marc
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Registered: 11th Aug 02
Location: York
User status: Offline
30th Nov 11 at 20:59   View User's Profile U2U Member Reply With Quote
Tomorrows stew:

Braising steak
Carrots
Parsnips
Sweet Potatos
Onions
Beef stock
Conway563
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Registered: 7th Jun 06
Location: Yate, Bristol
User status: Offline
7th Dec 11 at 12:38   View User's Profile U2U Member Reply With Quote
Jerk chicken was cooked to perfection
Recipe was slightly off though so will try it again with more scotch bonnet
Xs
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Registered: 12th Apr 02
Location: Lanarkshire
User status: Offline
7th Dec 11 at 13:59   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Kerry
I want to try a chilli next


Done chilli (well my girlfriend has, I don't do cooking thats what she is for) and it was tasy, not mince though chilli is mean to be chunks of beef so when done in the slow cooker it was delightful
Russ
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Registered: 14th Mar 04
Location: Armchair
User status: Offline
11th Dec 11 at 12:52   View User's Profile U2U Member Reply With Quote
http://www.amazon.co.uk/gp/aw/d/0600620697/ref=redir_mdp_mobile?redirect=true&ref_=nosim&tag=hotukdeals-21
Marc
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Registered: 11th Aug 02
Location: York
User status: Offline
11th Dec 11 at 12:55   View User's Profile U2U Member Reply With Quote
Got one on the go now:

Full pork joint surrounded by mixed veg - Carrots, onions etc, sweet and regular potatos, parsnips etc. Used gravy mix with several spices for the stock.
Marc
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Registered: 11th Aug 02
Location: York
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11th Dec 11 at 19:20   View User's Profile U2U Member Reply With Quote

Russ
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Registered: 14th Mar 04
Location: Armchair
User status: Offline
11th Dec 11 at 19:47   View User's Profile U2U Member Reply With Quote
niiiiice
WATSON
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Registered: 16th Jun 05
Location: Fife, Scotland
User status: Offline
12th Dec 11 at 12:44   View User's Profile U2U Member Reply With Quote
Think ill have to get myself one of these bad boys

Always thought they were a waste of money and couldnt cook much in them
mantamark
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Registered: 19th Jun 06
Location: Northumberland
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12th Dec 11 at 12:52   View User's Profile U2U Member Reply With Quote
I stuck a massive beef joint in last night with onion, garlic, new pots and swede. Took it out this morning, cut it into bitesized chuncks, added beef gravy, few herbs, topped it with sliced pots and put it in the oven, will get the wife to turn in on a hour before i need it. Tasted lush at 6am, so going to be even better later! Might make some more dumplings to go with it
mantamark
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Registered: 19th Jun 06
Location: Northumberland
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12th Dec 11 at 12:54   View User's Profile U2U Member Reply With Quote
As a rule of thumb, how much liquid do you guys use? I think im using too much, filling it nearly to the top? So everything is covered, but seems too runny, always have to remove the 'stock' and reduce it or mix gravy in with it :/
Conway563
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Registered: 7th Jun 06
Location: Yate, Bristol
User status: Offline
12th Dec 11 at 13:09   View User's Profile U2U Member Reply With Quote
I tend to do it so everything is covered
Had it too runny once and just added a bit of corn flour to it to thicken it a little
Marc
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Registered: 11th Aug 02
Location: York
User status: Offline
12th Dec 11 at 20:38   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by mantamark
As a rule of thumb, how much liquid do you guys use? I think im using too much, filling it nearly to the top? So everything is covered, but seems too runny, always have to remove the 'stock' and reduce it or mix gravy in with it :/

200-250ml I usually put in.
Doug
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Registered: 8th Oct 03
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12th Dec 11 at 21:08   View User's Profile U2U Member Reply With Quote
So what's the best way to do this gammon in cider?
Demo
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Registered: 27th Sep 01
Location: south wales Drives: astra sri ecoflex
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12th Dec 11 at 21:20   View User's Profile U2U Member Reply With Quote
when i do a stew i use about 800ml of stock

i am attempting a ham joint in ginger beer tomorrow. should be interesting
Liam
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Registered: 19th Jan 06
Location: Stafford
User status: Offline
12th Dec 11 at 22:36   View User's Profile U2U Member Reply With Quote
Whats the best size for a family of 4? 3.5l be enough or 6.5l??
Russ
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Registered: 14th Mar 04
Location: Armchair
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13th Dec 11 at 09:16   View User's Profile U2U Member Reply With Quote
quote:
Originally posted by Liam
Whats the best size for a family of 4? 3.5l be enough or 6.5l??
get the bigger for the price difference, nothing wrong with left overs
Marc
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Registered: 11th Aug 02
Location: York
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13th Dec 11 at 20:08   View User's Profile U2U Member Reply With Quote
Mines 4.5ltr and I wouldn't want any smaller, unless you are making for one.
Kerry
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Registered: 5th Oct 01
Location: Norwich
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15th Dec 11 at 12:11   View User's Profile U2U Member Reply With Quote
Just stuck meatballs and pasta and mushrooms and tomatos and herbs and garlic and passata in
Marc
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Registered: 11th Aug 02
Location: York
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18th Dec 11 at 11:42   View User's Profile U2U Member Reply With Quote
Well pork was such a success, I'm doing it again
Russ
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Registered: 14th Mar 04
Location: Armchair
User status: Offline
18th Dec 11 at 11:50   View User's Profile U2U Member Reply With Quote
had chicken yesterday, and lamb today, prem expired but daveskater and joeconway may put the pics up
Jake
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Registered: 24th Jan 05
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18th Dec 11 at 19:11   View User's Profile U2U Member Reply With Quote
has anyone cooked something that looks any good?
Ben J
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Registered: 31st Jan 05
Location: Cheshire
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18th Dec 11 at 19:13   View User's Profile U2U Member Reply With Quote
See thread.

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