cookers

[sad old git]

Hi. I have just bought a slow cooker online. I have never had one of these devices before so I would welcome any advice about their useability and of course any recipes would help. Thanks.S.O.G

[Buenchico]

Slow cookers seem to have plenty of fans. The great thing about them is that it's hard to really muck up any recipes; whether something is in the cooker for 4 hours or 12 hours often seems to make very little difference to the outcome!

These sites should help:
http://allrecipes.co....w-cooker-recipes.aspx

http://slowcookerrecipes.org.uk/

http://www.slowcooker.org.uk/

http://www.channel4.c...r-dishes/slow-cooker/

http://www.cookuk.co....ker-recipes-index.htm

http://www.recipes-4u...cooker/index0001.html

Chris

[EngTeach]

Hawaiian Chicken

Bone in chicken pieces 6-8
small can of crushed pineapple-drain some of the juice
3/4 cup BBQ sauce
Put chicken in cooker cover with pineapple and BBq mixture
Cook low for 8 hrs or high for 4
Check that chicken is cooked through of course

Serve over white rice.

I am making this tonight!

[Vagrant]

Never use parsnips - they will overpower any other ingredients.

[sad old git]

Thank you all for your help.I guess I'm going to have a good time experimenting.Cheers. S.O.G

[berny]

Any casserole recipe will transfer into a slow cooker, for ideas google one pot recipes.I cook all my roasting joints in my slow cooker they don`t shrink as much. They are also great for soup I use mine 5 days a week! could`nt be without it!

[boxtops]

You can put it on before you go to work, and it's ready when you come home - brilliant.

[hammerman]

Had one for many years now but the jury is still out i'm afraid.

i find that any joint of meat...eg chicken, beef, lamb etc just literally falls apart when you've slow cooked it. Yes it's deliciously tender but you can't carve it and i've found beef just comes out like corned beef !!!
As a result, i much prefer to oven roast joints as you get the nice skin, caramilised bits and crackling on pork !!!

However, for some of the tougher cuts such as mutton, it's ideal. I've also done stews and caseroles in there and they've been devine. You could probably do mutton curry in there....i'd imagine that would be awesome.

For winter stews, i just use any kind of meat...beef is good though, and add loads of vegetables of your choice...chunky carrots, turnips, onions, mushrooms, peas, sweede....the choice is yours and then i just add some gravy or stock. Season, add some herbs such as rosemary or thyme and it'll taste awesome.