Rugster Posted October 28, 2013 Share Posted October 28, 2013 Baked potatoes in today. Shall report back. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted October 28, 2013 Share Posted October 28, 2013 Italian beef stew in this morning 0 Quote Link to comment Share on other sites More sharing options...
Swampy Posted October 28, 2013 Share Posted October 28, 2013 Italian beef stew in this morning What is the recipe? I have beef needing used as it is in sale right now. 0 Quote Link to comment Share on other sites More sharing options...
tinkerbelle Posted October 28, 2013 Share Posted October 28, 2013 You always seem to have a beef on here. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted October 28, 2013 Share Posted October 28, 2013 What is the recipe? I have beef needing used as it is in sale right now. Beef ( I had shin but any cheap cut) 1 onion sliced 2 carrots sliced 3 cloves garlic 1 tsp basil 1 tsp oregano 1 tsp garlic powder ( i used garlic salt and missed out the salt) 1/2 tsp salt 1/2 tsp thyme pinch cinnamon pinch chilli flakes 250 ml beef stock 250 ml chhopped tomatoes 1 tbsp tomato puree Bung it all in. Low for 4-6 hours. 0 Quote Link to comment Share on other sites More sharing options...
Swampy Posted October 28, 2013 Share Posted October 28, 2013 Right, have all that in the house, that's happening. Cheers 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 28, 2013 Share Posted October 28, 2013 Beef ( I had shin but any cheap cut) 1 onion sliced 2 carrots sliced 3 cloves garlic 1 tsp basil 1 tsp oregano 1 tsp garlic powder ( i used garlic salt and missed out the salt) 1/2 tsp salt 1/2 tsp thyme pinch cinnamon pinch chilli flakes 250 ml beef stock 250 ml chhopped tomatoes 1 tbsp tomato puree Bung it all in. Low for 4-6 hours. Sounds excellent I may give this a go at the weekend. 0 Quote Link to comment Share on other sites More sharing options...
Tom McB Posted October 28, 2013 Share Posted October 28, 2013 Been meaning to ask for a while: I rarely (if ever) cook stuff before I bung it into my slow cooker. I tend to just chop up veg and meat and drop it in. Does this make a difference, generally? Yep, caramelisation and the maillard reaction do not occur at the low temperatures used in slow cookers. http://en.wikipedia.org/wiki/Maillard_reaction 0 Quote Link to comment Share on other sites More sharing options...
thisGRAEME Posted October 28, 2013 Share Posted October 28, 2013 Yep, caramelisation and the maillard reaction do not occur at the low temperatures used in slow cookers. http://en.wikipedia.org/wiki/Maillard_reaction Remarkable, cheers min. Every day is indeed a school day. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 28, 2013 Share Posted October 28, 2013 Baked potatoes in today. Shall report back. Haven't tried yet as not quite ready but they smell amazing. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted October 28, 2013 Share Posted October 28, 2013 (edited) Yep tasty! :-) (the italian beef stew) Edited October 28, 2013 by footiechick 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 28, 2013 Share Posted October 28, 2013 Baked potatoes massive success. More convenient than the oven, and far better than soggy or hard microwave efforts. Do this: p***k potatoes all over with a fork, rub with Olive Oil, sprinkle with salt, and tightly wrap in foil. Bung in the slow cooker for 8-10 hours for much tastiness and cheap meal. Marvellous. 0 Quote Link to comment Share on other sites More sharing options...
dave258 Posted October 28, 2013 Share Posted October 28, 2013 Baked potatoes massive success. More convenient than the oven, and far better than soggy or hard microwave efforts. Do this:p***k potatoes all over with a fork, rub with Olive Oil, sprinkle with salt, and tightly wrap in foil. Bung in the slow cooker for 8-10 hours for much tastiness and cheap meal. Marvellous. Add some chilli if you like a wee kick to them, very tasty. 0 Quote Link to comment Share on other sites More sharing options...
dave258 Posted October 28, 2013 Share Posted October 28, 2013 I cracked out the slow cooker last night for the first time in ages for a tasty beef curry. 1 diced onion 1peeled and chopped medium tattie 250g diced beef Tin of chopped tomatoes 2tbsp garam masala paste 2tbsp curry powder Dod of garlic Brown the beef, chuck in with rest of ingredients and stir. Cooked on high for 3 or 4 hours and it was cracking, enough for dinner tonight and tomorrow. 0 Quote Link to comment Share on other sites More sharing options...
Paris Hilltoon Posted October 28, 2013 Share Posted October 28, 2013 I made a beef curry on Sunday in mine. Firstly I marinated the beef overnight in a rub of garam masala, tumeric, chilli powder, cumin, coriander, ginger, fresh garlic, fresh chilli, tom puree, pinch salt/pepper and a splash of veg oil. Then made the sauce. Sweat 4 or 5 onions with garlic, ginger and salt for 10 mins. Then bung in the same spices as above. Add a cup of water then simmer for about half an hour until gravy like. Brown the beef and then bung both in the slow cooker. Add a tin of chopped tomatoes. 6 hours should be plenty. I don't usually bother with rice, just plenty naan. The above is also great with lamb. 0 Quote Link to comment Share on other sites More sharing options...
fanny paddery Posted October 28, 2013 Share Posted October 28, 2013 I made a beef curry on Sunday in mine. Firstly I marinated the beef overnight in a rub of garam masala, tumeric, chilli powder, cumin, coriander, ginger, fresh garlic, fresh chilli, tom puree, pinch salt/pepper and a splash of veg oil. Then made the sauce. Sweat 4 or 5 onions with garlic, ginger and salt for 10 mins. Then bung in the same spices as above. Add a cup of water then simmer for about half an hour until gravy like. Brown the beef and then bung both in the slow cooker. Add a tin of chopped tomatoes. 6 hours should be plenty. I don't usually bother with rice, just plenty naan. The above is also great with lamb. 4 or 5 onions? 0 Quote Link to comment Share on other sites More sharing options...
one m in Motherwell Posted October 29, 2013 Share Posted October 29, 2013 It's good for sweet things too. I made a cracking double apple cake the other week, basically make everything up into a batter then fire it in the slow cooker for 90 mins/2 hrs. Utterly tremendous - moist but not soggy, firm but not hard - awesome. Slightly dangerous considering the scale of my sweet tooth but hey ho. Got some folk coming over in a couple of weeks so may have to make that for dessert, reckon that chipotle pulled pork will do for a main. Will need to employ a second slow cooker! 0 Quote Link to comment Share on other sites More sharing options...
diamonds2002 Posted October 29, 2013 Share Posted October 29, 2013 I am making a pumpkin lentil and chicken curry for tomorrow. Will report back with recipe if it's any good. 0 Quote Link to comment Share on other sites More sharing options...
lanky_ffc Posted October 29, 2013 Share Posted October 29, 2013 I'm going to make a bolognese. Should I brown the mince and fry the onions before putting them in the slow cooker? 0 Quote Link to comment Share on other sites More sharing options...
Mackie The Staggie Posted October 29, 2013 Share Posted October 29, 2013 I'm going to make a bolognese. Should I brown the mince and fry the onions before putting them in the slow cooker? Yes, as for the reasons pointed out by Tom McB. Yep, caramelisation and the maillard reaction do not occur at the low temperatures used in slow cookers. http://en.wikipedia.org/wiki/Maillard_reaction 0 Quote Link to comment Share on other sites More sharing options...
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