Slow Cooker

[kloofnek]

I have been thinking of buying a slow cooker as I cook a lot of casseroles in the oven at 3 or 4 hours at a time thus using a lot of electricity.
However,have just been reading the instruction manuel for a slow cooker and there are all sorts of do`s and dont`s eg: cut all the fat of the meat,when making kidney beans one must boil them for 10 minutes first to remove toxins...it goes on and on.
So....I am asking if anyone on ASB has one and do they follow all these "rules"....or not.

[GRUMPY]

Nope don't follow those rules,just throw everything in and hey presto a few hours later casserole or whatever done.Good luck

[wendilla]

I have used my slow cooker for quite a few years. Never bothered to read the instructions and I have done practically everything in it and I am still here.When I do pork I do cut the fat of near the end of cooking time but I put it in with the roast potatoes to crisp it up. I do all my meats .Going to do rice pudding tomorrow .

[boxtops]

Yes
No

[mazie]

I have a slow cooker and Love it. It's great for all sorts of things not just casseroles. I've never read the instructions to my slow cooker

[kloofnek]

Oh that sounds great,Wendilla,can one actually roast anything in it,I ask as you mention roast potatoes or do you mean you roast them in the oven

[wendilla]

No I do the roast potatoes in the oven.

[wendilla]

Try it out first with a simple stew. Just put everything in it .

[kloofnek]

Will do...can`t wait to try it out!!!

[Old_Geezer]

You should know the ingredients you are using as a cook, and ensure you have done whatever is necessary to ensure they are fit to eat. For example, as stated, raw kidney beans contains toxins, but normal cooking should destroy them. I don't think you'll go far wrong with the ingredients you get in the UK. I suspect the instructions are more to get the best out of the cooker, rather than being 'must do' instructions.

[SueMoneyRowley]

You could always use tinned kidney beans if you don't want to risk dried ones.

[woofgang]

I would say that the raw kidney bean one is a MUST as the results of not cooking them for long enough are not nice....so used tinned. if the meat is fatty you can skim the finished stew or if you have time, make it a day early and let it cool then lift off the set fat.
the only thing I do as a matter of course is to fry the meat before I slow cook it as i think it makes it look and taste better but you don't have to.
Otherwise i just chuck in what i have in the fridge with a sachet of gravy mix and ignore it all day. I have never been less than delighted with the result.

[pastafreak]

*instructions?*...never bothered,lol
I will also recommend browning meat before hand-it looks far more appetising. Otherwise-just combine your usual ingredients....and experiment,as slow cookers vary as does personal cooking style.
I've found little water/liquid is better,as more is created in the cooking.

As for the kidney bean *warnings*-that goes for any method for cooking dried beans.