General Chat

Sometimes I do that but usually I don't it doesn't seem to make any difference. Glad that you enjoyed the venison.

Still using mine.

Thanks Ann,
more ideas needed now for the slow cooker, thats the three of us still using it then!!

Would like to try to do a piece of gammon in mine next...........any tips.

I use mine - but not so much in Summer which it is here Ann.

I will have a look at gammon for you Mummo and see what I can come up with.

I don't usually brown my food first - perhaps too lazy but given long enough starting on high and then reducing to low - I have never had problems. I was a bit worried once when I did a scone/dumpling mixture on top of my stew that I had left it too late but no they rose up a treat and were scrumptious - that was our carb part of the meal and I stick herbs and chives in the scone mixture.


Persey xx

Gammon will work a treat. I put some water in as it can be a bit salt otherwise, but you dont need as much, and no topping up. I would heat the water first. About three hrs on the fast cook, but about double on the slowest setting.

Thanks Jean, will try it .

Thanks Ann and Persey will try it and let you know

oldbean x

I looked up gammon cooking on the net - and would you believe that there was talk of cooking gammon in Coca-cola. Someone asked could you use Diet Coke.

We don't do gammon as such over here in our recipes - I have used British recipes for Gammon to cook my hamsteaks -with a tiddly sauce but that was not in a slow cooker.

I do corned beef, bacon hocks and pigs trotters
in the slow cooker though.

Busy Day Beef Casserole - simple as

serves 4

650g Cubed chuck steak (or any cheap cut of beef – slow cookers are good for these)
A 400g tinned Mediterranean tomatoes / actually I use a different variety so don’t think that matters too much.
½ cup of red wine – or for the non imbibers chicken or beef stock
1 Tbsp tomato paste – I use the one in the tube – and I never measure it in fact I only measure things when I am making cakes or biscuits etc.
1 Tbsp brown sugar (I actually leave that out – don’t want the extra sugar intake.
½ tsp salt – I don’t bother with this either if I use stock.
About ½ tsp freshly ground pepper
And though this is supposed to be optional 2 bay leaves – I think they do make a difference.

No precooking Mummo – just turn the slow cooker on to high – spray the cooker with a non-stick spray and put the steak in and then add everything else and stir it gently to mix.
Put the lid on and turn to low and cook for 6 – 8 hours – then thicken – I use corn flour but my dad always used flour and others use gluten free etc. Now for some reason I usually turn it up to high and give it another 10 minutes (but this is just me you understand) Serve with mash or rice or whatever you like.

If I want it to go further I am liable to chuck in frozen peas or sliced carrot at the beginning and/or mushrooms. I am a bit of a whatever I have on hand sort of cook. My father was a cook in the army and when he was on his own after mum died he used to make a rice pudding last forever – he would add another egg one night and then some more milk the next and woe betide wasting leftovers.

Persey

200 slow cooker recipes by Hamlyn

Tesco £4-99

Thanks Susan, worth looking for.

This afternoon, I have cooked a bunch of large fresh beetrood in my slow oven. I put them on at 12.00, and took them out at 6.00, but reckon they may have been ready at 5.00, though I was carried away with gardening things and partly forgot to look at them. This is alot better than boiling on the top of the cooker,with the splashes everywhere, and having to top the saucepan up. I will definitely use this method from now on.
Julia in Derbyshire

That's clever Julia, thanks. What is the difference between a slow oven and a slow cooker? Shape?

Good Morning Ann, I knew you would sus me sooner or later.LOL
I have an ELECTRIC Aga, bought by OH as a get -well present last year after the Gall Bladder Op. It was something we had both wanted for years.
One of the ovens is a Slow Oven that works on the same principle as a Slow Cooker Pot, or a Crock Pot as I used to call mine.
I find this oven invaluable, and use it for rising bread, on its lowest setting, aswell as using it for the usual Slow Cooker facilities. I am still, one year on, getting used to all it's possibilities of this cooker.
Have a good day, and keep on with that packing.
All The Best
Julia in Derbyshire

PS. Just had a thought, I use a cast iron Le Creuset 'Pot' in this oven

Aah, thanks Julia, it might be capable of more than a slow cooker is then I would think.

Nudged for Uzzi on Chat

Julia in Derbyshire

Thanks Julia I will bookmark and have a good read through.

I use my slow cooker well like most people use ....errm an oven I guess seeing as I 'roast' in it. it can be on 4/5 times a week.

Nice to see this one still going, would be good to see some more recipes added.

I have just ordered the slow cooker liz was saying about, I copied some of the recipes too - hope I am a success with it.

Hi all, Ann are you back from your folder olls then.
On Friday afternoon, I put a couple of Ham Hocks in mine, and cooked them for about 6hrs. Took them out to cool for carving the next day. Saturday, I skimmed the fat off the liquor, added a few carrot rings roughly chopped, a shallot, a few new potatoes with skins on, a tin of mixed beans, and a small tin of Marrow Fat peas, and let it all bubble together, before putting in a hand full of the chopped ham bits. Bloomin' loverly. Will try this again. Just couldn't bear to throw away a perfectly good liquor.
Have a Happy Easter All
Julia in Derbyshire