Slow Cooker

steeljack said:
never understood this 'slow cooking" thing , why dont you just use your regular roasting pan (with lid) or brown baking dish with tin plate lid and turn the gas mark down . Its not magic , how do you think your Grandmas who worked in the mills managed to produce an evening meal every day :confused: :confused:
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It's ideal if you're out all day. Bung in the stuff whilst eating your breakfast, et voila, it's ready when you return home in the evening.

As others have said, they use very little power. A good thing when our utility bills have risen a hundred fold in the last year or so.
 
The Blue Rose said:
Would very much like to offer a home for the foot spa if i can afford it .
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You're welcome to mine if you can collect it from Ossy, before I take it to Sane tomorrow. Unused, box a bit battered from moving house, made by Scholl. I don't want anything for it, just pm me if you could make use of it.
 
steeljack said:
never understood this 'slow cooking" thing , why dont you just use your regular roasting pan (with lid) or brown baking dish with tin plate lid and turn the gas mark down . Its not magic , how do you think your Grandmas who worked in the mills managed to produce an evening meal every day :confused: :confused:
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cos we have progressed since grannys days n they are great, had one since living in spain, just pop the scran in, sod off in the sun fer day n ready when ya come home. no crap stuck to the pan, lovely grub. if ya can't understand that ya never did much cooking.:D;)
 
Use mine all the time .... just toss stuff in and come back later .... great for moose meat, which tends to be a little on the tough side ....

And they are dirt cheap ... I have two of different sizes.

A good companion for the slow cooker is the George Forman grill ... not exactly like the bbq, but good enough in winter when the bbq is under a snowbank.:eek:
 
i wizzed my George Forman grill, i grill everything under my cooker grill anyway, i didnt think my George Forman ever cooked anything properly, it was always crispy on the outside and uncooked in the middle
 
flashy said:
i wizzed my George Forman grill, i grill everything under my cooker grill anyway, i didnt think my George Forman ever cooked anything properly, it was always crispy on the outside and uncooked in the middle
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Ok ... but he did have a wicked right hand:D
 
lol from boxer to chef hmmmm ;)

and all those kids of his have the same name, thats just weird ;0
 
Maybe the grill you had was set to English standards of cooking .... that's why the food is burnt on the outside and raw in the middle:eek: .... you should ask for one that's set to Canadian standards;):D
 
flashy said:
i wizzed my George Forman grill, i grill everything under my cooker grill anyway, i didnt think my George Forman ever cooked anything properly, it was always crispy on the outside and uncooked in the middle
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strange we have two 1 here n 1 in spain, both cook great.:confused:
 
I do all sorts in my slow cooker. but one of the best things is chicken it keeps all the flavours and juices inside the meat. fish is another good one. I wouldnt be without it . Its great to just throw everything the night before and switch on first thing. have had some really lush meals from it.
As for the fondou lol... still experimenting. but did a cheese one last wekk and it went down a treat...
 
i was told by another accywebber that she chucks everything in her slow cooker on Saturday night and sets a timer for it to come on first thing Sunday morning, so she doesnt have to get up early just to start dinner and she can have a lie in GENIUS!!!!


they are selling timers at poundland at the moment by the way, may have to buy one ;)
 
flashy said:
i was told by another accywebber that she chucks everything in her slow cooker on Saturday night and sets a timer for it to come on first thing Sunday morning, so she doesnt have to get up early just to start dinner and she can have a lie in GENIUS!!!!


they are selling timers at poundland at the moment by the way, may have to buy one ;)
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I have made curries and also boiled a gammon joint in mine a few times and comes out really well - not at all dry. Why not look on the internet for recipes - there will be lots of inspiring dishes for you to try.....
 
They must have liquid - which reaches a slow simmer - no steam escapes
...so the answer must be 'boiling point'
 
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