@Lisa, lol! Never mind dogs...I'll be doing well if I can train the Other Half to do it!
ML, it says in my book that you should use less liquid when converting recipes as slow cooking loses so very little, also that you can roast some meats without adding any liquid at all (chicken and beef for example). I think vegetables - especially root vegetables - need to be covered with liquid as they cook less effectively at low temperatures, but meat doesn't necessarily need to be immersed.
(I will confess that if anything ends up a little watery, I whack a bit of cornflour in it, but low carb thickeners would do the job just as well, I'm sure!)
The book I bought is this one, btw
Slow Cooking Properly Explained: Over 100 Favourite Recipes: Amazon.co.uk: Dianne Page: Books After skimming through it I certainly feel I understand the process and the limitations better than I did. The recipes themselves are a little awkward as they serve 4 (I only cook for two, and although my maths can cope with dividing by two
, it isn't always practical) and are geared towards bigger cookers than mine (no way I could do a whole chicken or anything but the tiddliest joint in it). But I'd say it's definitely a helpful little introduction for those of us just getting used to slow cooking.
I ended up overeating a bit yesterday, which was odd because the food should have been very satisfying. I guess we all have those days :/ I seem a lot less hungry today though, so I should be able to compensate a little for my extra cheese and the gallons of decaff coffee with soy milk
Nosh du jour: flax muffin for breakfast, mushroom soup with cheese for lunch, ratatouille with cold ham and cheesy baked potato for dinner. Almost a veggie day - practically unheard of for me! Quite a lot of carbs too, so will be interesting to see whether I get hungrier than I should as a result.
