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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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3 Oct 17, 12:43 PM |
#41
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VIP Dibber
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Took me a lot of years to learn not to add too much liquid at the start, as the moisture comes from the lid (don't remove lid too often) I was over the moon to learn you could put a whole chicken in, no liquid at all, and it cooks beautifully. My favourite thing is the Shwartz slow cooker sachets, the chicken curry one is really good - and we also do it with lamb instead of chicken, its just an onion, a pepper, some cubed potatoes, meat, a can of tomatoes, and the sachet, pop lid on and leave. Stir in spinach at the end if required. Yummy. I don't worry about going out, but have been known to place slow cooker in my garage if its something quite strong smelling.
Now I want curry.
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3 Oct 17, 12:45 PM |
#42
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Imagineer
Join Date: Jul 09
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I leave mine on, also leave it on overnight.
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3 Oct 17, 12:46 PM |
#43
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Getting Excited
Join Date: May 17
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Thanks I'll give them a try x
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3 Oct 17, 12:52 PM |
#44
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slightly serious Dibber
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I add tomato purée or a can of chopped tomatoes to my beef stew along with oxo and Worcester sauce. Brown the beef first in seasoned flour.
My fave recipe at the minute is gammon ham in Diet Coke, just falls apart. I've also seen a recipe which suggests a tin of pineapples as liquid source so gonna give that a try. Love my slow cooker.
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2001 - Holiday Inn, 2010 - Rosen Plaza, 2012 - POR, 2015 - SSR, 2017 - SSR, 2019 - Beach Club |
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3 Oct 17, 12:54 PM |
#45
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Imagineer
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I leave mine on all day, I do mainly stews in it. You can also buy cheaper cuts of meat to save money, they all come out melt in the mouth!
I do try to brown the meat before I stew it, it improves the taste and looks better. But not essential. I prep everything the night before, pop it all in a Tupperware container in the fridge and then transfer to the slow cooked on high, for as long as I can, then turn down to low and go off to work. Coming home to a cooked meal is lovely. Get a large machine and double up the quantities for freezing. Do batches of meals to freeze too. you can do a large batch of something at the weekend, without actually doing too much work, freeze for another time. Remember to label your frozen meals, one tub can look like another when frozen solid!
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3 Oct 17, 12:56 PM |
#46
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Imagineer
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Use full sugar Coke, its the sugar that makes the meat so tender. You cant taste the Coke at all, very popular in this house. Not tried pineapples, but that is the same principle as sugar!
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3 Oct 17, 12:58 PM |
#47
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Excited about Disney
Join Date: Jun 13
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I have a plug in timer that I plug mine into as I find somethings are not so good if they have been cooked for too long.
I also prep mine up and put in the fridge the night before. |
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3 Oct 17, 12:59 PM |
#48
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VIP Dibber
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Am loving all these recipe suggestions keep them coming please!
Cola ham sounds fab.
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Our trip reports - 1st trip to Florida - April 2014 - 'Are we nearly Bankrupt yet?!' The Kuna Mahuna Croatia Holiday 2016 Bankrupt again Florida 2017 New York & RCL Anthem of Seas 2018 https://dibb.in/13476718 And now it’s time for Wine Wine Wine! Rome + Celebrity Cruise May 2022 https://dibb.in/15427816 |
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3 Oct 17, 03:38 PM |
#49
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Imagineer
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I just use dark brown soft sugar with my gammon joint. I saw it online and was dubious but tried it and its one of our fave dinners now. Just smear some in the bottom of the slow cooker and rub some on the fatty bit on the top of the joint, leave for 8 hours on slow or 4 on high. Pulls apart lovely or slices. Not too sweet and just a lovely taste. The gammon I use is only a 750g one though as just for two adults. I just "guestimate" the sugar amount. It turns into a sticky liquid at the bottom and adds a nice glaze to the top.
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3 Oct 17, 03:59 PM |
#50
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Imagineer
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Agreed. Love mine!
The whole point of a slow cooker is they cook while you aren't around so bit pointless if you can't leave them on!
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