Slowcooker

Walkerie

Walkerie

Walkerie

Soldato
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17 Mar 2005
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Leading on from my bolognesse thread going to try some other cooking techniques, i assume im right in thinking its very cheap to cook in this way and pretty easy, im looking to spend as little as possible on one, ive seen asda and argos sell one for 11 pounds is this to cheap? will i get stung or should i bump up to around 20-25
 
hi acid, think im gonna stick with the cooker although thanks for the effort. Going down to teesside park going to see what i can find.
 
In that case spend at least double The £12 ones are tiny and the non stick flakes off at the first sign of food. After that anything will stick and burn.. Cheapest way to cook is to cook for at least 4 people and freeze what you don't use.

Actually saying that seems they have droped in price over the last few years. Probably server you great. Just don't use metal implements to stir or remove stuff.
http://www.argos.co.uk/static/Product/partNumber/4230106/Trail/searchtext>SLOWCOOKERS.htm
 
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Ours is a godsend, especially as we both work. At least twice a week some sort of casserole or bolognese goes in it early doors and is ready to eat when you come in. Never seems to overcook, and can't go wrong. Shove in your flavours and off you go. We spent about £40 at tescos a couple of years back.
 
Just got in brought a cheapie 15 pound asda variety. Have put in about half kilo of beef stewing steak, peas, potatoes , caroes 3 oxos , swede and onion i estimate around 6 hours? any advice?
 
They need a stir now and again but not much as you arent supposed to take the lid of, i think it says for each time you do you extend the cooking time by x amount. They are great, use hardly any leccy compared to an oven and you can put meat in for 48 hours and just leave it on low, just put anything in and leave with some stock and it always tastes nice, currys are good aswell.

WalkeruK said:
Just got in brought a cheapie 15 pound asda variety. Have put in about half kilo of beef stewing steak, peas, potatoes , caroes 3 oxos , swede and onion i estimate around 6 hours? any advice?
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Yeah 6 hours might need medium heat, certainly high for the first 45 mins, ideally something like that may be better at around 8 hours. And 3 oxo cubes for half a kilo is overkill imo, 2 is more than enough.
 
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I got one for my birthday, a breville one. Its fantastic. I have stuff in it now.

Chopped up onion, a chicken breast, 2 old carrots, turnip, sweed, a mushroom. Salt, pepper and some hot curry powder.

Chucked it all in this morning and set to auto with 2 pints of water in. When i get home at 6.30pm ill have a nice chicken curry done for me
 
schnipps said:
They need a stir now and again but not much as you arent supposed to take the lid of, i think it says for each time you do you extend the cooking time by x amount. They are great, use hardly any leccy compared to an oven and you can put meat in for 48 hours and just leave it on low, just put anything in and leave with some stock and it always tastes nice, currys are good aswell.



Yeah 6 hours might need medium heat, certainly high for the first 45 mins, ideally something like that may be better at around 8 hours. And 3 oxo cubes for half a kilo is overkill imo, 2 is more than enough.
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It only has high/low settings would i be better of leaving it on high for 6 hours?
 
cant do without our slow cooker.

use it about 3 to 4 times a week.

does a lovely bit of beef in there and comes out so soft and tender it melt's in your mouth.

superb invention the old slow cooker.

but make sure you get a big one as you will never know when you need the extra space,we have got a 6.5 litre slow cooker for 3 of us but comes in handy when guest's come round.
 
Greenlizard0 said:
Possibly a stupid question - but wouldn't things need stirring from time to time in them?
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Not really, i guess it depends on what your cooking. I make a beef stu with loads of veg, i cook the meat chop up the veg add a little stock and a bottle of ale in and leave for like 4-6 hours. Perfect for when it gets mega cold out.
 
WalkeruK said:
sorry for my post but after 2 hours i can see its cooking the meat is changing colour but should it be bubbling at all?
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when mine is on low for about the 8 hours I am out of the house, you get a very small amount of bubbling.

Genius of the slow cooker is that if you don't remove the lid, the moisture just re-circulates so never seems to go dry, unlike if you over cook in conventional oven.

I am going for that chicken curry recipe next week. Thanks.
 
I've done a variety of stews in our slow cooker.. Morrisons always have an offer on with braising steak.. I recommend buying loads, banging it in diced with swede, potatoes, carrots, mushrooms, onions, turnips, few OXO cubes and some graby granules for thickening.. job done. You can add some nice dumplings if that's your thing aswell.
 
Is it actually a cooker, or just a heater? I make stew in mine all the time, but I always brown the meat on the hob first, then add it with the bisto, veg etc into the slow cooker. It always comes out beautiful - but I've never tried putting the meat in raw yet
 
I recently cracked the bowl of my old slow cooker and ended up buying a 14 quid 'Cookworks' one from Argos the other week. It's fantastic, a huge 6.5 litres capacity, looks modern and works really well (not that they are exactly complicated devices). You can't really compare with a pot in the oven, it's much cheaper to run and you don't have to leave an oven on at home all day. Plus they are cheaper than a decent pot for the oven.

Here's the one I have:
http://www.argos.co.uk/static/Product/partNumber/4228826/Trail/searchtext>COOKWORKS+SLOW+COOKER.htm
 
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