BI9JOHNNY 25 Posted January 24, 2012 Report Share Posted January 24, 2012 fantastic things....throw in a couple of chopped neck of lamb a bag of winter frozen veg 2 cups water tomatoe puree garlic s&p couple big spoons gravy granules put it on high and feck off to bed turn it to low next morning and lash a couple of tins butter beans in and get off out hunting back at 5pm feet up and fill ya belly mate ...bloody wonderful Quote Link to post Share on other sites
reddawn 2,173 Posted January 24, 2012 Report Share Posted January 24, 2012 Anybody use them?? just got one looking for a few recipes al the ones on the net seem to be American shit Thanks in advamce ur having a laugh now Lol No mate when the local chink knows who you are just from the initial "hello" when you ring up you know you've got a problem!!! Me and her are f*****g useless in the kitchen and lived on takeaways but these things are a piece of piss. So far we've had curry, stew, spaghetti bolognese, cottage pie and a few other bits and bobs, the only trouble we've had is that things have been a bit watery we're not sure how to thicken them up?? i thought you eat really healthy by looks of you lol I just do alot of training mate by train, do you mean sleep under hedges Quote Link to post Share on other sites
Nik_B 3,790 Posted January 24, 2012 Report Share Posted January 24, 2012 I use one all the time for meat. But i do have a problem with veg. If i stick everything in together like some do one here, the veg stays raw? After how long? That doesn't sound right, if anything I find they're too soft. The last stew/casserol (whats the difference??) I made I left going for 6 or 7 hours. Was dead easy, I just browned the meat and chucked everything in. Quote Link to post Share on other sites
Nik_B 3,790 Posted January 24, 2012 Report Share Posted January 24, 2012 Anybody use them?? just got one looking for a few recipes al the ones on the net seem to be American shit Thanks in advamce ur having a laugh now Lol No mate when the local chink knows who you are just from the initial "hello" when you ring up you know you've got a problem!!! Me and her are f*****g useless in the kitchen and lived on takeaways but these things are a piece of piss. So far we've had curry, stew, spaghetti bolognese, cottage pie and a few other bits and bobs, the only trouble we've had is that things have been a bit watery we're not sure how to thicken them up?? Use a roux to thicken your gravey/sauces Quote Link to post Share on other sites
redcharge 378 Posted January 24, 2012 Author Report Share Posted January 24, 2012 Anybody use them?? just got one looking for a few recipes al the ones on the net seem to be American shit Thanks in advamce ur having a laugh now Lol No mate when the local chink knows who you are just from the initial "hello" when you ring up you know you've got a problem!!! Me and her are f*****g useless in the kitchen and lived on takeaways but these things are a piece of piss. So far we've had curry, stew, spaghetti bolognese, cottage pie and a few other bits and bobs, the only trouble we've had is that things have been a bit watery we're not sure how to thicken them up?? i thought you eat really healthy by looks of you lol I just do alot of training mate by train, do you mean sleep under hedges Quote Link to post Share on other sites
Moll. 1,770 Posted February 5, 2012 Report Share Posted February 5, 2012 Love the slow cooker or otherwise known as "the electric wife" :laugh: Fry everything quickly to seal it and start it off, chuck it in the slow cooker with a good amount or stock/beer/sauce etc and let it cook!! Mol, I think your doing something wrong as after 5 hours veg should be proper soft and well cooked, maybe get a new slow cooker or if it has a low/high setting try the high one If i do it on high, i would have to add the meat later, as it ends up over cooked and just drops to pieces. I just want to be able to throw everything in like other folks do I might try doing some veg later, on it's own and see what happens, how long etc It was my cooker. Got my sis's old one and it cooks the veg perfectly Quote Link to post Share on other sites
fireman 10,934 Posted February 5, 2012 Report Share Posted February 5, 2012 Just finished a plate full of cracking cwd stew made in one and now feel fat as a pig ,the misses says there really good and easy to use . Quote Link to post Share on other sites
blackfell 16 Posted February 8, 2012 Report Share Posted February 8, 2012 Love em easypeasy bung it all in add a colemans mix some water and its ready when you come home, dont add too much water as the steam drips back into the mix and makes it watery! Quote Link to post Share on other sites
Boysie 12 Posted February 11, 2012 Report Share Posted February 11, 2012 Slowly mix some flour into it to thicken the sauce if it's too watery Quote Link to post Share on other sites
Westy76 546 Posted February 16, 2012 Report Share Posted February 16, 2012 [quote name=redcharge' timestamp='1324662764' post='2400795] Anybody use them?? just got one looking for a few recipes al the ones on the net seem to be American shit Thanks in advamce ur having a laugh now Lol No mate when the local chink knows who you are just from the initial "hello" when you ring up you know you've got a problem!!! Me and her are f*****g useless in the kitchen and lived on takeaways but these things are a piece of piss. So far we've had curry, stew, spaghetti bolognese, cottage pie and a few other bits and bobs, the only trouble we've had is that things have been a bit watery we're not sure how to thicken them up?? corn flower ---- drain some stock off add gravy granules and a few spoons of corn flower... 3 choices to thicken a sauce/stew 1- add gravy granules 2-add raw roux(50g fat+50gplain flour mixed together) add a bit at a time but needs to cook out. 3- cornflour,put cold water into a cup(quarter full) add a heaped teaspoon of cornflour to it and mix together so no lumps,slowly add to sauce while stirring a bit at a time till you have required thickness. Quote Link to post Share on other sites
Mooch. 177 Posted February 23, 2012 Report Share Posted February 23, 2012 Brilliant piece if kit. I always brown meat in the frying pan first but never add onions, they make everything taste disgusting. Just fry em up and add em at the end. Quote Link to post Share on other sites
Boysie 12 Posted March 5, 2012 Report Share Posted March 5, 2012 I've found that cooking onion or leek too fast burns it and makes it taste nutty. So, lots of butter and a medium heat I reckon. Quote Link to post Share on other sites
AndyH 52 Posted March 16, 2012 Report Share Posted March 16, 2012 I got one for xmas a couple of years ago and love it. My normal 'lazy Sunday' recipe is as follows, ideal for chucking on then heading out with the mutt to clear a hangover... Seal 1lb-ish of diced beef/rabbit/vennison in a frying pan with a dab of butter, then use the same pan to soften finely sliced onion & a couple of crushed cloves of garlic. Add a dash of red wine to the pan, heat up & scrape it out with a spatula to get the goodies off it. Dump in the slow cooker, then add a couple of chopped carrotts and some mushrooms. Crumble in an oxo cube, a small pinch of herb de provence, some black pepper, then pour over a pint of stock (veg or meat works equally as well really). Chuck in as much red wine as you fancy (I find about half a bottle normally does the trick), give it a good stir then leave on the 'high' setting for about 6hrs. Before eating, add a bit of cornflour paste if too thin, more booze if too thick. Serve with mustard mash & the remains of the bottle of red. Quote Link to post Share on other sites
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