Maintainer
** Chief WITCH **
My vote goes for steal your Mum's... (that's what I did... I can always update to a more modern version if I get on with it...). Does your Mum live nearby?!
Jaqys - dusting off the diary
- Thread starter jaqys
- Start date
Maintainer
** Chief WITCH **
(chips?)
Yes will need a timer on, I think, I'm out the house 12-14 hours a day, I'm not comfortable leaving anything (other than the fridge) on that long.
My parents are 40mins away, and train fare is about the same as a cheap slow cooker, but the timer would make up for it(dad has loads for the blooming xmas lights).
First of the Xmas lunches today.
My parents are 40mins away, and train fare is about the same as a cheap slow cooker, but the timer would make up for it(dad has loads for the blooming xmas lights).
First of the Xmas lunches today.
anjuschka
Dukan Ancestor!!
mmhh Christmas lunch ;-). I'm actually having a hot leftovers lunch today - I'm freezing here as usual, even wearing fingerless gloves...
Anyway back to slow cookers.
Two heat settings: yes because you want on 'high' when you're preparing things. you also want the option to halve the cooking time by putting it on high.
Mine has an 'auto' setting which means I switch it on it goes on high and then automatically switched to low after 30 mins or so (when I'm long gone).
Oh and mine has a pyrex glass lid - perfect for checking progress without lifting the lid (definitely a no-no in the SC world, the heat escape would prolong the cooking time by at least 30 mins....
And get one with plastic casing, not stainless steel even if it look nicer - it's safer as the metal could get very hot.
[edited later: ohh I see that that's not an easy option these days, they all seem to be SS anyway - please ignore!!]
Long cooking times and timers: No essential as Vicky said, maybe attach a separate one. I didn't know you could get SC with timers... The point about slow cookers is that they use about a light-bulb's worth of electricity (I think / I hope!) and CAN therefore be left on that long. Your food's just going to get a bit more stewed
and might have a bit of a crust on top.
Here is some buying guidance: Slow cooker basics - Before you start, read more about using a slow cooker
Slow Cookers: Information and how to choose and buy slow cookers
Anyway I'd definitely vote for you adopting your mum's!! At least to start with.
Anyway back to slow cookers.
Two heat settings: yes because you want on 'high' when you're preparing things. you also want the option to halve the cooking time by putting it on high.
Mine has an 'auto' setting which means I switch it on it goes on high and then automatically switched to low after 30 mins or so (when I'm long gone).
Oh and mine has a pyrex glass lid - perfect for checking progress without lifting the lid (definitely a no-no in the SC world, the heat escape would prolong the cooking time by at least 30 mins....
And get one with plastic casing, not stainless steel even if it look nicer - it's safer as the metal could get very hot.
[edited later: ohh I see that that's not an easy option these days, they all seem to be SS anyway - please ignore!!]
Long cooking times and timers: No essential as Vicky said, maybe attach a separate one. I didn't know you could get SC with timers... The point about slow cookers is that they use about a light-bulb's worth of electricity (I think / I hope!) and CAN therefore be left on that long. Your food's just going to get a bit more stewed
and might have a bit of a crust on top.Here is some buying guidance: Slow cooker basics - Before you start, read more about using a slow cooker
Slow Cookers: Information and how to choose and buy slow cookers
Anyway I'd definitely vote for you adopting your mum's!! At least to start with.
Last edited:
Maintainer
** Chief WITCH **
Thanks Anja... So yes I pinched my Mum's one, and it's as you describe with plastic casing...
I have high, medium and low settings on mine.
I'd love some recipes. Perhaps in the recipe section?
I posted some soup recipes from the Dukan Recipe book in the recipe thread.
I have high, medium and low settings on mine.
I'd love some recipes. Perhaps in the recipe section?
I posted some soup recipes from the Dukan Recipe book in the recipe thread.
|I had parsnip soup (okay ish, bit sweet), fish, new + roasted potato, cauli and parsnips (there were also sprouts and carrots which I didnt eat) and cheese and biscuits, yum yum yum.
Full menu
http://www.boarsheadpub.co.uk/uploads/5882341f-dc37-af94-9d59-efdc6f6a5f35.pdf
Full menu
http://www.boarsheadpub.co.uk/uploads/5882341f-dc37-af94-9d59-efdc6f6a5f35.pdf
Have gone ahead and reserved one to pick up on way home, so can get started before the weekend as its no dearer than a ticket to Mums(and staying home means more likely to stay on track).
Has a glass lid as Anja suggested
So will be trying to cook up a storm the rest of the week, and have a full freezer (might motivate me to chuck out the freezer burned bread that takes up half a drawer) of friendly stuff.
Lofty aims
Just got a picture from my northern sister, the snow is so deep, makes ours look so puny, not that we had much.
Has a glass lid as Anja suggested
So will be trying to cook up a storm the rest of the week, and have a full freezer (might motivate me to chuck out the freezer burned bread that takes up half a drawer) of friendly stuff.
Lofty aims
Just got a picture from my northern sister, the snow is so deep, makes ours look so puny, not that we had much.
anjuschka
Dukan Ancestor!!
Brilliant - way to go. I'll try to find the time to post some SC recipes at some point but essentially I do this: a layer of chopped veg, then a layer of meat (chicken pieces or diced stewing steak etc). More veg piled on top, then add some stock to barely cover (the veg usually makes more liquid) and switch on. I think there is some official rule about the 'slowest cooking' veg going in the bottom first and the meat on the top but I can't quite recall - will check! Also I seem to ignore that a lot of the time...
I tend to give the stew it a stir when I come home after about 8hrs, and later before serving add a TB of cornflour in water / stock / milk and switch to high for 30 mins or so and give the occasional stir to thicken a bit.
Without adding potatoes or lentils it's usually a fairly soupy stew, so after fishing out most of the meat we have Soup as a second dish out of it the next day.
I presume you have an instruction / recipe book that came with it, that will probably have much better and appropriate instructions
I tend to give the stew it a stir when I come home after about 8hrs, and later before serving add a TB of cornflour in water / stock / milk and switch to high for 30 mins or so and give the occasional stir to thicken a bit.
Without adding potatoes or lentils it's usually a fairly soupy stew, so after fishing out most of the meat we have Soup as a second dish out of it the next day.
I presume you have an instruction / recipe book that came with it, that will probably have much better and appropriate instructions
The recipe book that comes with it is annoying and not much info really.
Didnt realise about putting veg at different levels, I've kind of bunged it all in mixed and will hope its okay. Figured the veg would give off liquid so didnt put loads in extra in. Will report back tomorrow.
Shopping arrived minus turkey legs had ordered to try and make soup, will pick some up at the weekend.
Its freeeeeeeezing.
Didnt realise about putting veg at different levels, I've kind of bunged it all in mixed and will hope its okay. Figured the veg would give off liquid so didnt put loads in extra in. Will report back tomorrow.
Shopping arrived minus turkey legs
had ordered to try and make soup, will pick some up at the weekend.Its freeeeeeeezing.
Maintainer
** Chief WITCH **
Thanks Anja! I've copied your instructions down and will follow you to the letter! Like Jaqy's one, the book with mine isn't very useful...
I presume though, because we're dieting, that we don't go for the "too cheap" cuts of meat as they'll be too fatty (and then we'll eat the fat because it'll have seeped into the juice and veg yes?). So lean meat nonetheless...
I presume though, because we're dieting, that we don't go for the "too cheap" cuts of meat as they'll be too fatty (and then we'll eat the fat because it'll have seeped into the juice and veg yes?). So lean meat nonetheless...
anjuschka
Dukan Ancestor!!
I have a cheap introductory paperback recipe book I bought when I got my slow cooker in my student days (that's why it's such an ancient model ) - I MUST make time and copy / share some of the info - will send myself a reminder
I think bunging it all in and giving it a good stir will be just fine, I suspect my instructions refer to older style cookers with less efficient heat distribution maybe?
Yes - for diet purposes you need lean cuts - any fat in/on the meat won't be melted away like it might when baking or grilling for example so you need to trim it off first.
) - I MUST make time and copy / share some of the info - will send myself a reminder I think bunging it all in and giving it a good stir will be just fine, I suspect my instructions refer to older style cookers with less efficient heat distribution maybe?
Yes - for diet purposes you need lean cuts - any fat in/on the meat won't be melted away like it might when baking or grilling for example so you need to trim it off first.
I really need to get my slow cooker out - it's in one of the outbuildings but it is so cold I can't face going - I will smile sweetly and ask OH to rescue it for me!! I used to make all kinds of things in mine - bolognese, stews, coooked ham - and the best thing was always the rice pudding <sorry, inappropriate I know>.
