Quizzes & Puzzles1 min ago
Slow, slow; Cook, cook; Slow
5 Answers
I think Morphy Richards is 'foxtrotting' very carefully; like Victor Sylvester!!.
The firm's Helpline advocates that all food is covered with liquid: otherwise,
there could be uneven cooking in a Slow Cooker. Nothing definite to say that
little or no liquid would harm the very useful appliance.
What say those AB'ers who are cuisine creative crockpotters.!?
The firm's Helpline advocates that all food is covered with liquid: otherwise,
there could be uneven cooking in a Slow Cooker. Nothing definite to say that
little or no liquid would harm the very useful appliance.
What say those AB'ers who are cuisine creative crockpotters.!?
Answers
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Vivian - I NEVER put any liquid in the crockpot when I cook meat - I just sprinkle whatever herbs and spices I want to use - put the lid on it, turn it on low and leave it alone for about 8 - 10 hours. Even the toughest meat is very tender that way. If it was a small piece it might get hard on the outside, I don't know about that. If it ever did damage the appliance - they are cheap enough to buy another one. The only damage I have ever had to one was when I dropped it in the floor:)
Hi again ron and viv
The only time I use liquid is for a stew or casserole otherwise I just bung the meat in and cook it. I do put a bit of liquid with brisket and put veg round it to get a nice gravy.
Try a half a leg of lamb ... cut slits in the meat and put slivers of garlic and sprigs of rosemary in the slits ,season and then put it on low early morning or even last thing the night before.It will fall off the bone sweet and tender and carve like butter.If you are bit windy of using no liquid cut a large onion in half and place the halves cut side down in the pot and rest the meat on top.This will act like a trivet and any juices will drop down and caramelise with the onions for delicious gravy.
The only time I use liquid is for a stew or casserole otherwise I just bung the meat in and cook it. I do put a bit of liquid with brisket and put veg round it to get a nice gravy.
Try a half a leg of lamb ... cut slits in the meat and put slivers of garlic and sprigs of rosemary in the slits ,season and then put it on low early morning or even last thing the night before.It will fall off the bone sweet and tender and carve like butter.If you are bit windy of using no liquid cut a large onion in half and place the halves cut side down in the pot and rest the meat on top.This will act like a trivet and any juices will drop down and caramelise with the onions for delicious gravy.
Thanks BBW for having confirmed the advice
which you gave lastMonday to maggie01.
Cooking a whole chicken or duck
we have been thinking about.
shaney..... We guessed we'd hear from you.
We will try leg of lamb; already had shoulder
which was great but was fully covered with stock (packet variety.)
Thanks again both..........Viv & Ron.
which you gave lastMonday to maggie01.
Cooking a whole chicken or duck
we have been thinking about.
shaney..... We guessed we'd hear from you.
We will try leg of lamb; already had shoulder
which was great but was fully covered with stock (packet variety.)
Thanks again both..........Viv & Ron.
Hi maggie, Congratulations on buying your daughter a slow cooker. Its the same make and size that Viv (my wife ) and I have. Ideal size if you intend cooking a full chicken, duck or large piece of meat.
Go for the 6ltr one I would say, because the actual working capacity is listed at 4ltrs. You would need to fill it with liquid to the point of overflowing to reach the 6ltr mark.
Incidentally I would like you note the above replies from BBW and shaney as regards cooking without liqid in the pot.
Go for the 6ltr one I would say, because the actual working capacity is listed at 4ltrs. You would need to fill it with liquid to the point of overflowing to reach the 6ltr mark.
Incidentally I would like you note the above replies from BBW and shaney as regards cooking without liqid in the pot.
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