Slow Cooker Monday - Corsa Sport - for Vauxhall and Opel Corsa B, Corsa C and Corsa D

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Matt H

Member

Registered: 11th Sep 01
Location: South Yorkshire
User status: Offline

26th Oct 12 at 16:31

Hi my name is Matt & I'm a slow cooker virgin

Bought one though

Nismo

Member

Registered: 12th Sep 02
User status: Offline

26th Oct 12 at 17:33

Hello Matt, remember fish are friends not food in a slow cooker.

Nismo

Member

Registered: 12th Sep 02
User status: Offline

8th Nov 12 at 12:00

Spag Bowl tonight!

first time back out this winter!

spencer88

Member

Registered: 6th Oct 08
Location: cornwall
User status: Offline

8th Nov 12 at 12:09

I am going to buy one.

So all I do is stick all the food in and turn it on?

AndyKent

Member

Registered: 3rd Sep 05
User status: Offline

8th Nov 12 at 12:12

Pretty much. Some meat wants pre cooking first mind

spencer88

Member

Registered: 6th Oct 08
Location: cornwall
User status: Offline

8th Nov 12 at 12:14

I always pre cook my meat before sticking it in....

Nismo

Member

Registered: 12th Sep 02
User status: Offline

8th Nov 12 at 12:26

Yeah you just have to brown red meats etc.. i cant remember if we do with chicken though.

Kerry

Member

Registered: 5th Oct 01
Location: Norwich
User status: Offline

9th Nov 12 at 15:46

You don't have to brown the meat
It's just a preference for colour and to seal it

Robin

Premium Member

Registered: 7th Jan 04
Location: Northants Drives: Clio 182 Cup
User status: Offline

9th Nov 12 at 16:46

I never brown red meat

Hammer

Member

Registered: 11th Feb 04
User status: Offline

9th Nov 12 at 16:53

Never brown any meat before using it, in fact the way I see it - it defeats the purpose.

Robin

Premium Member

Registered: 7th Jan 04
Location: Northants Drives: Clio 182 Cup
User status: Offline

9th Nov 12 at 16:59

Lamb or beef is so much better after 8 hours if its not been browned, it falls apart.

recarouk

Member

Registered: 30th Sep 05
Location: West Yorkshire
User status: Offline

9th Nov 12 at 17:28

just flicked through this whole thread, Marc you are a cooking legend

so hungry now though

AndyKent

Member

Registered: 3rd Sep 05
User status: Offline

9th Nov 12 at 17:31

Brown sausages and chicken pieces.

Wouldn't brown joints of meat though.

Munchie

Member

Registered: 17th Jul 01
Location: I swap goats for mobile phones
User status: Offline

9th Nov 12 at 22:50

I just put a whole chicken in mine!! Lovely!

recarouk

Member

Registered: 30th Sep 05
Location: West Yorkshire
User status: Offline

10th Nov 12 at 13:52

braising steak Chilli con carne on the go

Marc

Member

Registered: 11th Aug 02
Location: York
User status: Offline

11th Nov 12 at 10:52

Pulled pork again this week

carl123uk

Member

Registered: 24th Oct 05
Location: Nuneaton
User status: Offline

14th Nov 12 at 10:05

trying pulled pork again this week the 1st time its wasn't flakey enough and was must just big lumps. anyone no why?

this week i have got a 2kg pork shoulder. how long should i put it in and on low or medium?

Kerry

Member

Registered: 5th Oct 01
Location: Norwich
User status: Offline

14th Nov 12 at 11:19

Last night I did chorizo and butter bean casserole yummmmmm
Got a ham shank for later in the week

No idea on pulled pork I've never done it

fazza

Member

Registered: 7th Feb 08
Location: Plymouth
User status: Offline

14th Nov 12 at 11:24

I had gammon in cider and apples in it yesterday!

Was awesome!

Chicken curry in there tomorrow!

Munchie

Member

Registered: 17th Jul 01
Location: I swap goats for mobile phones
User status: Offline

14th Nov 12 at 11:43

I have reindeer steak......will put some pictures up once cooked, just looking on how to do it

Kerry

Member

Registered: 5th Oct 01
Location: Norwich
User status: Offline

14th Nov 12 at 11:47

Nice!

Marc

Member

Registered: 11th Aug 02
Location: York
User status: Offline

14th Nov 12 at 13:10

quote:
Originally posted by carl123uk
trying pulled pork again this week the 1st time its wasn't flakey enough and was must just big lumps. anyone no why?

this week i have got a 2kg pork shoulder. how long should i put it in and on low or medium?

Low, all day. Then attack it with a knife/what ever you use. Then put back on for another hour. I add mayo and bbq sauce at this point.

Marc

Member

Registered: 11th Aug 02
Location: York
User status: Offline

21st Nov 12 at 21:13

Tomorrow:

Beef stew.

Got braising steak, going to roll in flour and brown in pan
Onions
Potatos
Tomatoes
Stock - will add corn flour and any juice from the frying pan too
Might add carrots towards the end

Munchie

Member

Registered: 17th Jul 01
Location: I swap goats for mobile phones
User status: Offline

22nd Nov 12 at 11:38

Whole chicken, stuffed with garlic and ginger and chillis then madras paste all over it

Was ok, not as good as the straight garlic chicken

John

Member

Registered: 30th Jun 03
User status: Offline

22nd Nov 12 at 12:21

quote:
Originally posted by Marc
Tomorrow:

Beef stew.

Got braising steak, going to roll in flour and brown in pan
Onions
Potatos
Tomatoes
Stock - will add corn flour and any juice from the frying pan too
Might add carrots towards the end

Have you done this yet? I've not been bothering to brown the meat first, comes out fine.

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