Slow Cookers

Sugarman said:
Thanks but not exactly what was meant, recipe's of personal experience and experimentation
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It's not a bad place to start. I mostly use mine for niché foods like Boston Baked Beans and a kick *** chilli
 
bwana said:
It's not a bad place to start. I mostly use mine for niché foods like Boston Baked Beans and a kick *** chilli
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True, but we South-Africans have our own taste and way of doing things, why I ask for recepies done at home with personal experience and not some generic lists of how to do things.
not every cooker are the same, much better to learn from those whom use a specific cooker and learn from them.
 
Sugarman said:
True, but we South-Africans have our own taste and way of doing things, why I ask for recepies done at home with personal experience and not some generic lists of how to do things.
not every cooker are the same, much better to learn from those whom use a specific cooker and learn from them.
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They pretty much are.
 
bwana said:
They pretty much are.
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Depends, from the No-Name brand to the RH & Kenwood, different power levels and cooking lengths.
From how much water and how much spices.
Better to hear from personal experience than a generic recipe.
What is yours?
 
Sugarman said:
Depends, from the No-Name brand to the RH & Kenwood, different power levels and cooking lengths.
From how much water and how much spices.
Better to hear from personal experience than a generic recipe.
What is yours?
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My personal experience? Since when? The 1970s when my dad brought home our first Crock-Pot or the dozens I've had/used since then?

They've all worked the same way. Low/High/Auto.
 
bwana said:
My personal experience? Since when? The 1970s when my dad brought home our first Crock-Pot or the dozens I've had/used since then?

They've all worked the same way. Low/High/Auto.
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Probably, but the dinosaurs are out, I meant recent.
What can you give to the newly slow cooker owners?
Doing things the SA way. Your experiences and failures, what to do and not to do.
 
Sugarman said:
Probably, but the dinosaurs are out, I meant recent.
What can you give to the newly slow cooker owners?
Doing things the SA way. Your experiences and failures, what to do and not to do.
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There's nothing revolutionarily new about your Russel Hobbs. ;) Follow any recipe you find that piques your interest. It will work. For that matter find any recipe that calls for slow cooking in the oven in something like a dutch oven or a casserole dish and it will work. You might have to reduce the amount of liquid but you can always thicken a sauce.

Generally speaking though - brown your meat first in a frying pan... then deglaze the pan and pour that in too.

I think I'll make a pot roast Tuesday if my butcher is open tomorrow. :)

EDIT: You might be tempted to use a wall timer at some stage - don't. Models that come with one built in are fine, they'll keep your food warm at the end of the cooking period but letting your food sit out either before or after cooking is asking for trouble.
 
So what we have done from this morning, fresh herbs, peppers onions chicken and a bottle of Sherry, 9 hours and smelling great.
 
We have had our Kenwood for 11 years and only difference between the Russell Hobbs from back then was RH had a side compartment in the ceramic pot for sauces and there was a size difference, can't recall which one was bigger.

Bought a deep electric frying pan, Taurus stainless steel, which basically is a slow cooker deluxe. When cooking at low temp of a slow cooker, there is no difference. Only has the advantage of higher temp which is great for browning meat.

We also have a set of Wonder Bags. Slap in a cast iron pot after 30 minutes on the stove and you slow cook for next 6 hours plus. Still no difference.
 
bwana said:
I think I'll make a pot roast Tuesday if my butcher is open tomorrow. :)
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And it's on. Got a 2kg chunk of chuck from Checkers for supper tomorrow. :)
 
Cr419 said:
If anyone here has some nice slow cooker recipes maybe we can share?
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Easy peasy xmas recipeasy..

Buy a smoked gammon. Remove the plastic/net packaging, duh.
Put in slow cooker, lid on, set to auto go sleep.

Next morning om nom nom..
 
The chicken was good but a bit dry. Definitely has to be smaller pieces instead of a whole chicken
 
Akasha, years ago I read/heard that cooking a whole chicken was not a great idea. Not that it can't be done, just in terms of results. We regularly do 12 Elgin free-range thighs (not browned, we don't eat the skin anyway so browning makes no difference, IMO), add 50-100ml liquid stock or left over wine and put it on auto, so it has 20 mins on high and the rest on low. If we add carrots, butternut, potato etc later I put it back on high till it gets back to light bubbling. If we want the sauce thickened/flavoured I put some of the liquid in a pan on the stove top and add dry soup powder or whatever. For a lazy Sunday lunch, I do much the same with a not too large piece of sirloin, putting it on about 11pm the night before, but with no added liquid other than a tsp of olive oil in the dish, and leave on low until we add veges after breakfast. So tender, and easy.
 
With meat prices at crazy highs these days I'm looking into ways to turn some of the cheaper cuts into awesome meals. With this in mind I'm keen to try my hand at a slow-cooked brisket sometime soon, anybody perhaps have a tried and tested idiot-proof recipe?
 
Guys any idea where I can get a screwdriver to open the bottom panel.
 
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