Quizzes & Puzzles2 mins ago
i would like to get a slow cooker....
15 Answers
but know absolutely nothing about them. are they as good as people say and how easy is it to bung stuff together in the morning and have a meal ready when you come home? also, are there any websites that make slow cooking easy? i burn coffee/cornflakes, btw and am NOT a good cook. i think i need some help as i would love to get one.....what size do i need to feed three people generously? any help, comments and suggestions would be most warmly received....thanks x
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For more on marking an answer as the "Best Answer", please visit our FAQ.The most modern slow-cookers all cook far too hot for you to leave something simmering all day. The old ones had a very low setting, so porridge would take all night to cook but the newest ones cook porridge on lowest heat in about an hour and a half. See if you can pick up an old-style one (Kenwood , maybe) on freecycle if you want to leave food to cook really slowly
I cook just for me and have a small slow cooker which is wonderful. chicken makes a superb stew in it, as does beef. I also make soups in it. I wouldn't go out all day and leave it on or leave it overnight though. I use it instead of the oven to save on energy costs. Maybe get one and use it with a plug in time switch?
lc, imo
are they as good as people say and how easy is it to bung stuff together in the morning and have a meal ready when you come home?
Yes and very - try this
http:// www.ama zon.co. ...d-Ri ght/dp/ 0716020 475
also, are there any websites that make slow cooking easy?
I'll come back to you on that tomorrow, tea time here now which, and I'd disagree with atalanta about modern ones, is venison that's been on low for twelve hours.
what size do i need to feed three people generously?
depends if you want to double up and freeze or not, but I'd suggest at least 2.5 litres, 3.5 is probably better.
are they as good as people say and how easy is it to bung stuff together in the morning and have a meal ready when you come home?
Yes and very - try this
http://
also, are there any websites that make slow cooking easy?
I'll come back to you on that tomorrow, tea time here now which, and I'd disagree with atalanta about modern ones, is venison that's been on low for twelve hours.
what size do i need to feed three people generously?
depends if you want to double up and freeze or not, but I'd suggest at least 2.5 litres, 3.5 is probably better.
Lotta recipes here, as well as tips etc, alot of reading though :-)
http:// forums. moneysa ...t=sl ow+cook er+reci pes
http://
here you go for starters lcg, and it's worth following some of the links
http:// busycoo ks.abou ...pes/ a/crock pot101. htm
the basics are really simple though. Layer of veg on the bottom (supermarket economy bags of casserole veg work fine if you're not confident, or as idle as I am sometimes), meat on top, enough liquid to cover the veg completely and fill the pot to about a third, add herbs or spices about two thirds of the way through cooking time and don't take the lid off otherwise. Browning meat or sweating veg beforehand or not is down to choice, except minced meat, which is a must.
Get one that has high, low and warm settings; you can pick one up for about fifteen quid from the chain supermarkets. Trial and error will guide you after that. I only ever use low and warm with mine; four to six hours on low will cook most things, although I cook bolognaise sauce and oxtail on warm for 24 hours, rice pudding for twelve.
Enjoy.
http://
the basics are really simple though. Layer of veg on the bottom (supermarket economy bags of casserole veg work fine if you're not confident, or as idle as I am sometimes), meat on top, enough liquid to cover the veg completely and fill the pot to about a third, add herbs or spices about two thirds of the way through cooking time and don't take the lid off otherwise. Browning meat or sweating veg beforehand or not is down to choice, except minced meat, which is a must.
Get one that has high, low and warm settings; you can pick one up for about fifteen quid from the chain supermarkets. Trial and error will guide you after that. I only ever use low and warm with mine; four to six hours on low will cook most things, although I cook bolognaise sauce and oxtail on warm for 24 hours, rice pudding for twelve.
Enjoy.