Slow Cookers

[pointer28 1]

Hi all,

 

I was just in Tesco and saw a slow cooker for a good price, so I bought it after I remembered reading something on here about Ditch Shitter making amazing chilli.

 

Now, I've never used one before and I've looked up recipes online, but their not quite idiot-proof enough for me just yet. They all say things like "throw everything in the cooker and leave for ten hours".

 

Is it really that simple or is it implied that you obviously have to add water to stop boiling the arse out of the cooker????

 

I also bought half a duckling, any suggestions how to cook this in the slow cooker?

[daz1976 8]

just throw everything in mate and cover with water then an hour or so befor its ready add gravy granuals or whatever

[Guest Ditch_Shitter]

Yeppers. It Really Is that simple, Pointer. Here's a few tips I've picked up from constantly using my one since I got it:

 

Water? Be Damn careful with water. Half a mug is plenty, unless ye out to make a very sloshy soup. Ye see, what goes in Stays in with these things. No water loss occurs worth thinking about and ye want, say, Chillie. Not wet mince.

 

Going one further, I've now learned to add a couple of teaspoons of Corn Flour to that half a mug of water. Stir it straight into the boiling water and stir like mad. Like with gravy. Chuck it straight in. I tend to add that at the two hours to go mark. Thickens things up and makes a curry look like a curry. Otherwise ye get wet stew.

 

Spuds deserve a bit of attention. Dice them about as small as ye patiance permits. Smaller the better. That's because they probably take more cooking than anything else ye'll ever put in there. And put them in first too, on the bottom of the dish. Cook better there.

 

Always take the time to brown ye meat off in a frying pan first. Otherwise it just goes gray in the slow cooker and doesn't look its best on the plate.

 

Oh yes, and back to that water; As the crock will be damn hot at that point, be sure the water is too. Else ye'll be eating a take away and shopping for a new cooker.

 

As Daz says to; I add my seasonings an hour or two before it's ready. Otherwise everything just gets cooked out and ye end up with no flavours.

 

 

Duck? I wouldn't have a clue. Seen This?

[Ratreeper 441]

you can make a cracking casserole or hot pot, just slap it in before work and its ready when you get back

[Sighthound 49]

Yeppers. It Really Is that simple, Pointer. Here's a few tips I've picked up from constantly using my one since I got it:

 

Water? Be Damn careful with water. Half a mug is plenty, unless ye out to make a very sloshy soup. Ye see, what goes in Stays in with these things. No water loss occurs worth thinking about and ye want, say, Chillie. Not wet mince.

 

Going one further, I've now learned to add a couple of teaspoons of Corn Flour to that half a mug of water. Stir it straight into the boiling water and stir like mad. Like with gravy. Chuck it straight in. I tend to add that at the two hours to go mark. Thickens things up and makes a curry look like a curry. Otherwise ye get wet stew.

 

Spuds deserve a bit of attention. Dice them about as small as ye patiance permits. Smaller the better. That's because they probably take more cooking than anything else ye'll ever put in there. And put them in first too, on the bottom of the dish. Cook better there.

 

Always take the time to brown ye meat off in a frying pan first. Otherwise it just goes gray in the slow cooker and doesn't look its best on the plate.

 

Oh yes, and back to that water; As the crock will be damn hot at that point, be sure the water is too. Else ye'll be eating a take away and shopping for a new cooker.

 

As Daz says to; I add my seasonings an hour or two before it's ready. Otherwise everything just gets cooked out and ye end up with no flavours.

 

 

Duck? I wouldn't have a clue. Seen This?

 

 

 

Thanks that explains alot!

I've been filling mine up 3/4 with water and have in the two times I've used it produced a sort of mush

I can't find the instuction book but I'm sure it did say that it must be at least 50% full.

I presume that is ingredients and not water.

Will try again.

[juckler123 707]

Dont know how your getting mush unless your cutting everything too small all veggies should be no less than 3/4 of an inch square and if its a little crock pot half inch is better.

Like Ditch and a few others ive been into em for years best bit of kit in our kitchen and no more tough meat ideal for the mouching game i can be out as long as i want knowing theres a proper meal at home that dont have to be nuked or re heated in any way.

Ours is on all winter i put a pound of mince with anything im cooking wether its venny or rabbit or beef makes a proper gravy.

Ditch Cheers for the link mate always good to have some new ideas.

[spudlington 3]

Was given one as a pressie last Christmas. Thought i'd only use it once in a blue moon but have to say I use it loads and it's a cracking piece of kit. All the points mentioned so far are spot on. Although the instructions might say otherwise I would always brown the meat in a pan first. Instead of using water I pour in a bottle of homebrew, preferably an ale not a larger. If you don't brew then Guinness is the cat's pyjamas in a stew, no stock or water, just a few pints of Uncle Arthur. Lovely!!

[pointer28 1]

Cheers all, I tried it last night and made a gorgeous chilli.

 

Although it was cheap beef that should have been tough, it was unbelievably tender and just fell apart. SUPERB !!

 

Unfortunately, I went lamping shortly afterward and had a great night but the belly wasn't in great form for running across fields.

[Simoman 110]

We had a beef stew from ours last night. Make some craking dishes whilst your at work...........

[Guest MOLLY]

The water does evaporate in mine

Moll.

[Hob&Jill 258]

It does in mine to Molly, I just top it up when I get home

[Guest Ditch_Shitter]

Then I guess it must all be relative to content and expectancy? I mean, if I try to make a curry and sling a mug of water in there? I get stew. That'd be cooking it on Low for anything up to twelve hours too. Do you people use Low, High or Automatic?

 

Anyway, just sat here eating my latest effort; Spag Bol! 2 Ilbs of browned minced beef. 750g jar of Dolmio. Stir and set on low for god knows how long. Should do me for three feeds. It's fine, if basic.

 

And my god!; I'd forgotten how filling pasta is! Phew! Four days, maybe?

[Guest MOLLY]

To be honest i usually have it on high or auto, and the last time i forgot about it and went to bed

Moll.

[juckler123 707]

Auto on ours then down to low when i get in unless its cooked what size pot you using mines a 3 litre and dont lose hardly any liquid at all makes enough for three days for three people and gravy for chips on the fourth

[Guest Ditch_Shitter]

Spag' Bol' for Tomorrow; Al' A Ditch

 

 

Take one, 4 Ltr. Slow Cooker. c. 4 Ilbs of minced beef. 1 750g jar of " Dolmio " spaghetti sauce.

 

Brown off ye mince in a frying pan - in portions to suit, obviously. Drain off and sling into Slow Cooker till all done. Dump Dolmio on top. Wrap the lot together with a spoon and put on Low for about 8 - 12 hours. Switch off and forget about it for the night and rest of the next day.

 

End of the next day, do some spaghetti (Wholewheat is to be reccomended) and dump some of this on top. Bang that in the micro wave for five minutes and thoroughly enjoy!

 

Enough there to feed a hungry Ditch Shitter for four days. Or four hungry Ditch Shitters once.

 

 

Important Note! Try eating it on day one and it just tastes like dish water! Do it and then let it stand and ~ I s'pose ~ sort of marinate over night. Then it's the bizz!

 

 

Thankyou.