It's awesome. Before I drove up to the mountains on Saturday, I put it on, and then when I got home, there was dinner waiting for us. It was great! I misplaced the instruction book, so just did what I thought would work. I was glad I did, because all the recipes talked about browning the meat and onions etc in a separate pan first, which seems to take away from the simple beauty of it all. I just whacked some veges and chicken legs into the pot--
Then threw in some herbs and spices (cumin, curry, turmeric, paprika, garam masala, thyme, bay leaf) a tin of tomatoes, and a tin of tomato soup--
Then about six hours later I came home, and it was good to go--
It was pretty nice. Maybe a bit too much liquid, but apart from that, good. The chicken was really tender and just fell off the bone.Has anyone got one of these babies? They are really great. Anyone got any tips or good recipes? Should I be browning things first? Also, can you cook dry things in there too? I read you could do a whole roast dinner in there, but don't really understand how this would work..
8 comments:
Hi Ben. Slow cookers are the bomb! We LOVE our slow cooker. I have cooked roasts many times in ours. The meat is melt in your mouth after cooking for 8 hours. I simply peel the potatoes the night before and the onions, leave in fridge o/n.
In the morning I just add the meat (have used beef and silverside so far, 1 1/2 k), potatoes, onion, garlic cloves, and herbs/spices.
You can buy slow cooker recipe bases from the supermarket - these are great!
Then I turn it on low at 8am, and it's all ready by 6pm when I arrive home. Simple!
Hi Christine--
Wow, really? That is awesome. So you don't have to pour liquid over it or anything?? Do you put oil on the bottom? It just baffles me that if it was dry that it wouldn't just burn up or stick, or catch fire or something..
I usually put in a glass of red wine, or a cup of water - but the recipe base will tell you if you're following that. But it is amazing how much liquid comes out of the meat and potatoes, onion, etc.
Mine usually cook for 10 hours - 8am-6pm. I usually race home to turn it to 'keep warm' - I wouldn't want to leave it more than 10 hours, it starts to dry out.
okay, cool. Thanks Christine:) Will definately have to try a roast..
lamb shanks work well too.
Just throw in the shanks, add some stock, red wine, onion, garlic, herbs and winter veggies (I like parsnip and sweet potatoes).
I used to brown the meat, but I think it actually turns out better without browning - sweeter and more fresh, somehow...
They're awesome. My newest best slow cooker recipe is fake massamun curry.
You get a jar of massamun curry from the asian aisle in your supermarket, follow the instructions to get the curry going in your slow cooker (ie. add coconut milk etc), then add chickpeas and leave for a few hours, then about an hour before you want to eat it, add potatoes and kumera etc. Then 30mins before taking off the stove, add any other vegies you want, like snow peas, carrot, brocolli etc. Yum
I just realised I don't own a slow cooker, but a cast iron casserole dish - basically the same, except you put it in the oven. Ignore my references to stovetop - my brain is slow today!
Soph-- mmmmm shanks. I love shanks. Yeah, I'll give those a burl for sure. Cool, I'm glad you don't brown the maet either.
SophG-- don't worry, my brain is slow most days..
That recipe sounds nice. I love a massaman. I guess the slow cooker is basicly the same principle as a cast iron casorole thing, anyway. The difference for me is that E wouldn't let me leave the oven on without us being home (whereas I would take the chance!)
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