I hate mine. It's lived under the stairs now for decades.
I used to come home with my mouth watering after work and find hard carrots with semi solid brown potatoes and wishy washy water gravy......
No. I WONT eat slow cooked shite anymore |
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By *ib. OP Man 19 weeks ago
Hampshire |
"I hate mine. It's lived under the stairs now for decades.
I used to come home with my mouth watering after work and find hard carrots with semi solid brown potatoes and wishy washy water gravy......
No. I WONT eat slow cooked shite anymore"
Mine come out pretty decent.
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"I hate mine. It's lived under the stairs now for decades.
I used to come home with my mouth watering after work and find hard carrots with semi solid brown potatoes and wishy washy water gravy......
No. I WONT eat slow cooked shite anymore"
Are you sure you plugged it in  |
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Nooooo, don’t open it.
Swear by mine in the winter, prepare it all before going to bed and then just flick it on low when I go to bed and then in the evening when I get it it’s all ready to dish up and eat. Jobs a gud un  |
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I love mine, too. Lamb shoulder, lamb breast, beef, whole chicken, chicken Korma, Somerset pork, coq au vin, beef curry, sausage casserole - all delicious in the slow cooker. |
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"I always feel that whatever is cooked in it lacks depth...love the idea, but prefer on the hob or low and slow in the oven "
The coq au vin is probably one of the best I've ever had, same with the korma. Any joints I've cooked have been melt in the mouth, and full of flavour. |
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"I hate mine. It's lived under the stairs now for decades.
I used to come home with my mouth watering after work and find hard carrots with semi solid brown potatoes and wishy washy water gravy......
No. I WONT eat slow cooked shite anymore
Are you sure you plugged it in "
Yurrrrrrrrrrrrrs. I used to leave it on low cos I was scared of fire or of it drying up in the hours i was at work.
I might get it out this winter. - The slow cooker that is |
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"I always feel that whatever is cooked in it lacks depth...love the idea, but prefer on the hob or low and slow in the oven "
Hob / cast iron is better for most things, you can go slow in cast iron too, mutton on the bone really needs to cooked slowly. You will rarely find chefs using slow cookers as heat is concentrated at the bottom, where as iron hears all over.
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"I hate mine. It's lived under the stairs now for decades.
I used to come home with my mouth watering after work and find hard carrots with semi solid brown potatoes and wishy washy water gravy......
No. I WONT eat slow cooked shite anymore
Are you sure you plugged it in
Yurrrrrrrrrrrrrs. I used to leave it on low cos I was scared of fire or of it drying up in the hours i was at work.
I might get it out this winter. - The slow cooker that is"
Give it a go some of the best meals I've had have been from the slow cooker, I time mine to come on at midnight usually a Saturday night and it's always done by midday Sunday, if the veg seems a bit hard switch it on high when you get up from bed for a few hours. |
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"I always feel that whatever is cooked in it lacks depth...love the idea, but prefer on the hob or low and slow in the oven
Hob / cast iron is better for most things, you can go slow in cast iron too, mutton on the bone really needs to cooked slowly. You will rarely find chefs using slow cookers as heat is concentrated at the bottom, where as iron hears all over.
"
I think you may be missing why a lot of people use slow cookers.
I’m sure the way you have described cooking brings excellent results but I do long hours and get in late, I don’t want to fuck about cooking for an hour or two, I want to eat. |
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"I always feel that whatever is cooked in it lacks depth...love the idea, but prefer on the hob or low and slow in the oven
Hob / cast iron is better for most things, you can go slow in cast iron too, mutton on the bone really needs to cooked slowly. You will rarely find chefs using slow cookers as heat is concentrated at the bottom, where as iron hears all over.
I think you may be missing why a lot of people use slow cookers.
I’m sure the way you have described cooking brings excellent results but I do long hours and get in late, I don’t want to fuck about cooking for an hour or two, I want to eat. "
And for a lot of families, it's a good way to make a meal from the cheaper cuts of meat. Combining convenience and economics. |
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By *ib. OP Man 19 weeks ago
Hampshire |
"What seasonings I take it you add some water to it ?"
I followed a recipe and then deviated a tad.
Thyme, bay leaves and black pepper (lots of).
The recipe had no garlic, which is criminal, so I amended that egregious oversight.
Yeah, added water with stock, Worcestershire and tomato puree. |
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By *ib. OP Man 19 weeks ago
Hampshire |
"Is it ready yet?
I don't think it's going to ever cook with me stirring and tasting it every 10 minutes.
Well, don’t then!
(How’s the taste?)"
I maybe shouldn't have thrown the lone chilli that was in my fridge in there, but not bad at all. |
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"Is it ready yet?
I don't think it's going to ever cook with me stirring and tasting it every 10 minutes.
Well, don’t then!
(How’s the taste?)
I maybe shouldn't have thrown the lone chilli that was in my fridge in there, but not bad at all."
If it’s a whole one, take it off. Not much else to do if you chopped it up. Or it’s a ghost pepper |
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"I hate mine. It's lived under the stairs now for decades.
I used to come home with my mouth watering after work and find hard carrots with semi solid brown potatoes and wishy washy water gravy......
No. I WONT eat slow cooked shite anymore"
what about fast cooked shite? Lol x |
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By *ib. OP Man 19 weeks ago
Hampshire |
I cba to start a new thread, so...
When you reduce a dish you can tell by the fact that you see steam or things evaporating from it.
If the ambient temperature is warmer there is less of that signifier.
It's still reducing at the same rate, regardless of ambient temperature, right? |
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