The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Bionic on October 25, 2013, 10:55:19 am
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I know several of you on here use slow cookers.
I have just retrieved mine from the back of the cupboard. One problem I always had is having too much liquid. You need enough to cover but it doesn't evaporate so doesn't thicken. What do you do to help this along?
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If I think it needs a bit of thickening I take some of the liquid out at near the end of cooking time, thicken it with cornflour and then stir it back through. This usually works ok.
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Yep - as you say you need to cover all the ingredients in liquid so pack the hard stuff down and fill all the gaps then cover with stock,sauce or water. Before eating I empty the slow cooker and either boil the cr-p out of the liquid to reduce it or make a roux and add the liquid bit by bit.
I did chinese style pork last night with 5 spice,fresh ginger and garlic,onions, soy sauce, sweet chilli dipping sauce and tomatoes. Overcooked it though as the meat fell off the ribs each time I picked it up to have a nibble.
( Oh - I have taken to marinate all meat ( cockerall pork and steweing beef) for 12 hours or more before I put it in the slow cooker - fuller taste if making coq au vin or beef in red wine).
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Depending on what I make, if its a stew with loads of veg, I will add potato's with the raw veg, then when its all done, take out most of the liquid, take out some of the veg but all the potato's, then blitz them and put the liquid that is now thick back and stir, sometimes I add a packet of ready made soup, or condensed soup, and for curry I will add coconut powder or instant mash, I also often have thick soup in the freezer that I can add, depends on what sort of flavour you want to end up with. :thumbsup: I love the slow cooker too, we bought a big one so I can freeze stuff too!
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Yes, flour or cornflour.
Will be finding mine out ready for winter soon. :excited:
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Personally I don't think it's necessary to cover the meat with liquid in the first place. The meat goes a little crispier, and has to be stirred once or twice, but other than the inconvenience works well.
I've just done the Mary Berry beef stew with horseradish dumplings recipe in this months Sainsbury magazine - yummy! Thoroughly recommended.
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You can also make fab slow cooked fruit compote with dried and or fresh fruit, and also baked rice pudding, tho not at the same time :-J
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Thank you all :thumbsup:
I think I am going to make a beef stew on Sunday and will thicken it with one of the suggestions.
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Facebook page here - https://www.facebook.com/groups/slowcookersaddos/717515174945210/?notif_t=group_activity (https://www.facebook.com/groups/slowcookersaddos/717515174945210/?notif_t=group_activity)
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I did duck confit in the oven's slow cooker. The parsons's nose, skin and any fat I found sat on the bottom of an iron pan and duck legs and wings sat on top. I already had some stock from the bones and gizzard ( we eat them on a green salad). A few pieces of garlic and black pepper and 8 hours in the slow cooker. A real success AND now I have enough fat to do the next batch of duck limbs in the slow cooker (without any stock).
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Hi Sally
... just had beef stew from mine for tea! I am lazy and usually add a packet of dried Colman's (or other) packet mix's. Always do double the amount and freeze some.
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I don't completely cover with liquid either. In any case, I thicken the liquid with gravy granules before it goes in so it is fairly thick by the time it cooks.
You can make a lovely rice pudding in the slow cooker. In fact, the only time I make a decent rice pudding is when I do it in the slow cooker. :innocent:
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I've joined the Facebook page (thanks Annie) and am amazed at all the desserts they are making in their slow cookers. I'm just about to restart my diet so I won't be trying any of them soon but I am sure the day will come ;D
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I toss the meat in flour first before adding the stock/wine/whatever liquid mines usually a cube with a splash of either Worcestershire or dark soy sauce and a dollop of tomato puree....i don't actually cover completely with liquid and generally have a good consistency stew........ :sunshine:
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Well......after reading this post curiosity got the better of me and I looked at the fb link ......now I've joined and am completely addicted........only ever used it for stew esque type cooking when at work or out for the day......now i'm going to try a treacle sponge in it later ;D :sunshine:
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Padge, I am so tempted with it as well. What a day to start my diet :(
It seems that everyone has a more sophisticated slow cooker than I do. They are talking about which temperature, slow, medium, high.... well mine is old and doesn't have a choice. Just switch on and leave it. I wonder if it matters too much.
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We cook nearly all the time with a slow cooker. Why use an expensive electric cooker when you can cook brilliantly without it (and in our case generally use the electric from the PV panels to do it)? We now have two different sized ones (Morphy Richards) so that we can get a whole chicken etc in the big one if we want
My wife even does a brilliant blackberry and apple crumble in it. I make all our marmalade for the year in it in January. Our recipe is here
http://lizburton.co.uk/wordpress/everyday-stuff/making-marmalade-in-a-slow-cooker-part-2/ (http://lizburton.co.uk/wordpress/everyday-stuff/making-marmalade-in-a-slow-cooker-part-2/)
Generally there is no need to thicken recipes; just use far less liquid than you usually would. Once you have got used to using one the advantages are brilliant; much cheaper, virtually impossible to spoil food and meals ready for you when you come back in from work or going for a walk etc.
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They're very good for mulled wine at parties too. Best with the big size though. ;)
Oh, and you can use a crock pot for dyeing wool, if you use food grade colours like the ones made for colouring icing.
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got me salivating. getting to the slow cooker time of year. nothing better than bunging a load of root veg and beef and herbs in the pot first thing and letting it stew all day while out doing stuff. the smell is amazing- pop dumplings in, light the fire, have a shower, crack open a beer and tuck in yummmmmmmm!!
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We have a slow cooker oven that we stand cast iron casseroles in. No control settings ( 80 - 90 degrees I think) and I use it overnight on cheap rate electricity.
I gather it is like leaving a 60 W light bulb on.
The thing is I have had to move the bed downstairs and waking up and making tea to the smell of duck or stew is all rather odd.
I don't eat puddings but I am going to use the slow cooker more this winter.
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I have used my slow cooker to cook my Christmas puddings. No steam, lovely dark colour and I didn't need to worry about boiling dry. I shall use it for reheating in Christmas Day, so again I don't need to worry if we take a but longer to get round to eating pudding, and it leaves the stove top free for everything else that needs to be cooked.
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Don't try making jelly in it - jam works but not jelly - never sets ad just turns brown. :gloomy:
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I tried making jam in mine. I wasn't sure how long to give it so I tested it a few times and it wasn't ready. then I forgot about it and, when I went back to it, I found I had made Jostaberry toffee.
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What's the link to the FB page? Sounds interesting.
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What's the link to the FB page? Sounds interesting.
https://www.facebook.com/groups/slowcookersaddos/ (https://www.facebook.com/groups/slowcookersaddos/)
There's been a bit of animosity on that page recently - just ignore that and enjoy the recipes
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I also love my slow cooker, I don't tend to do puddings as I'm the only one who eats them in my family! But I do lots of other stuff. I usually use corn flour to thinken. but I also have used less liquid for some recipes.
my biggest slow cooker tip for those who keep quail - I usually slow cooker my quail. before serving i scoop them out and pull every last nit of meat off those tiny bones! Its a great way to make the most of our little birds. I've even found that I only need 4 birds to feed my family of two adults and three children.
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I tried making jam in mine. I wasn't sure how long to give it so I tested it a few times and it wasn't ready. then I forgot about it and, when I went back to it, I found I had made Jostaberry toffee.
Actually - that sounds very nice! :D
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I tried making jam in mine. I wasn't sure how long to give it so I tested it a few times and it wasn't ready. then I forgot about it and, when I went back to it, I found I had made Jostaberry toffee.
Actually - that sounds very nice! :D
It wasn't bad but could have done with a bit more sugar. I also had to gnaw from the big lump as I couldn't cut it.
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I tried making jam in mine. I wasn't sure how long to give it so I tested it a few times and it wasn't ready. then I forgot about it and, when I went back to it, I found I had made Jostaberry toffee.
Actually - that sounds very nice! :D
It wasn't bad but could have done with a bit more sugar. I also had to gnaw from the big lump as I couldn't cut it.
Push a stick in - Jostaberry lollie! And sugar is bad for you - so at least you know this was a (relatively) healthy sweetie...
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I know this is resurrecting an oldie but since joining slowcooker saddos I must confess I am now a fully paid up member and the proud owner of 3 ......yes 3 she says in a very small voice :-[ slowcookers 2 of which will be in action today...I've learnt so much just from reading and its made a huge difference to my working away planning for BH and the boys :thumbsup:
Oh and today there is a free slow cooking kindle book to download from amazon which someone posted :excited: :sunshine:
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What's the FB link? I can't find it in the thread…….
I have just bought a second slow cooker to so soups with.
We do slow cooked lamb shoulder in ours. Put it in at 9 the night before and have it a 4 on Sunday. I cover the top with fizzed onions, garlic, thyme and rosemary and leave it on low. I don;t add any liquid - a lot of liquid and fat comes out of the lamb.
You think coming down to breakfast to the smell of freshly baked bread is good??…… you should try coming down to slow-cooked lamb :love: :love: :love: :thumbsup: :hungry: :hungry:
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https://www.facebook.com/groups/slowcookersaddos/?fref=ts (https://www.facebook.com/groups/slowcookersaddos/?fref=ts)
http://www.amazon.co.uk/Slow-Cooker-Recipes-Colour-Cookbook-ebook/dp/B004EEODGK (http://www.amazon.co.uk/Slow-Cooker-Recipes-Colour-Cookbook-ebook/dp/B004EEODGK)
Couldn't find a free book but this one is only £1.49
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Slow Cooker Recipes - Delicious Gourmet Crockpot Recipe Book (Tiffany Cook's Easy Gourmet Recipes) [Kindle Edition]
Tiffany Cook
(Author)
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http://www.amazon.co.uk/dp/B00E6S1WNQ/ref=cm_sw_r_fa_ask_L9oxG.05ZP0XR (http://www.amazon.co.uk/dp/B00E6S1WNQ/ref=cm_sw_r_fa_ask_L9oxG.05ZP0XR)
maybe makes more sense..... ::)
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My slow cooker is about 25 years old and it just has one power switch, on and off. I notice the newer ones can be set at various levels. Is it worth me getting a new one?
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My slow cooker is about 25 years old and it just has one power switch, on and off. I notice the newer ones can be set at various levels. Is it worth me getting a new one?
Definitely - you can get them with timers too. Mine is just a £15 one from Morrison's with two heat settings but it's still extremely useful. Might get some thing more advanced in time