canireallydothis!!
Gold Member
Never had one before, its a paul rankin 5.5 ltr one, didnt come with a recipie book, anyone got any hints tips or how to use it!!
Like Jane, I ditched my pressure cooker because everything does taste the same, and assumed that slow-cookers would have the same problem....Fascinated now, and will buy one soon - presumably bigger is better?
Oh Lesly you've made me really happy.Part of me though I must be potty thinking everything tasted the same out of Pressure cooker.
Re size-not necessarily.I'd get the size that fits the household-unless you like eating the same stew all week.
And there's always a stockpot on my hob (even though the smell makes me heave, the resultant soup is so worth it) - so a slow-cooker would solve that problem too, would it? And avoid having the oven on during a hot summer!
Not sure about the stock-the slow melting of flavours occurs,& with almost no smell but stockpots rely on water evaporation to condense tastes whereas slow cooker avoids water loss.Maybe you could get it past the smelly stage in the slow cooker (I feel exactly the same as you-the stomach justturns over at the smell) then reduce it on the hob.
Ah but what about the scum removal stage?
Some months ago on a forum, I read the following, and saved it in anticipation:
JACKET POTATOES, COOKED IN A SLOW-COOKER…
Just prick the spuds all over, wrap them individually in tin foil, and pop them into the slow cooker on low setting, without any liquid on, for 8-10 hours.
Bootiful!!
Might be worth trying on someone else's machine.I wuldn't want to risk cracking my own one.
But would that work, without liquid? Wouldn't want to blow the pot up! Vicky: I wonder if the divine Paul Rankin has a website you could get a recipe book from?
Only if you cook the supper.