View Full Version : slow cookers...
Has anyone got one?
Thinking of buying one, but worried that it will end up being used once then sitting on the kitchen side for ages before being given away, like the rice cooker, the george foreman grill, etc etc.
leowyatt
26-09-2008, 22:22
We have one and used a lot until the summer. I think now with the weather going the way it is it'll be used a lot more.
what sorts of things can you cook in them?
does it turn out the same as if it was cooked normally?
like the rice cooker
Out of interest what was wrong with the rice cooker? not used often enough? Despite being such a single use device nothing cooks rice better than my rice cooker, it's sheer magic, measure rice, measure water, turn it onto cook and leave, when it clicks, perfect rice.
Out of interest what was wrong with the rice cooker? not used often enough? Despite being such a single use device nothing cooks rice better than my rice cooker, it's sheer magic, measure rice, measure water, turn it onto cook and leave, when it clicks, perfect rice.
just never used really. it was just easier to put it in a pan really i thought.
But then i never cook the rice as i am rubbish at it.
what sorts of things can you cook in them?
Things that are delicious when left to cook slowly.
Stew, beef joints etc.
I use mine weekly in the winter, ram a load of meat and veggies in, turn it on in the morning and when you get home from work, the house smells of lovely food which is ready to eat! Delicious.
leowyatt
27-09-2008, 09:50
Rice cookers are great we use ours all the time.
We have a couple of slow cooker books with lots of stuff in there.
Stuff to cook (http://www.slowandsimple.com/)
does it turn out the same as if it was cooked normally?
No, not IMO. Beef joints for example taste different. Because the beef hasn't been roasted it doesn't have the same flavour. However the meat is more tender and moist and quite literally falls off the bone. It still tastes gorgeous but just "different"
It also gives you opportunity to flavour meats by cooking everything slowly, letting the flavours soak in and cook into every fibre mmmm.
Beef joint + splash of water + tangle foot + 12 hours on low = OMGZORGASMFOOD
Interesting. I can see this turnign a cheap joint of beef into somethign nice. Been thinking of getting a slow cooker for a while now. What's the deal with cleaning, do they come apart?
We use our slow cooker a lot, usually once a week. We cook up a full load of chilli or bolognaise and then portion it up and freeze what we don't eat now for use later in the week. It's great :D
Parents had one for years, more for winter use, cold dark night, nothing better than tender beef stew.
LeperousDust
27-09-2008, 17:23
We've got one and tbh i should use it more but not because it does anything different than a pan (which is really doesnt...) but because being 5 people in our flat we can run out of pans quite quick if everyone's using them. Using the slow cooker for dum dum slowly cooked things makes it easier on everyone else...
Despite being such a single use device nothing cooks rice better than my rice cooker, it's sheer magic, measure rice, measure water, turn it onto cook and leave, when it clicks, perfect rice.
Which rice cooker do you have?
They're good, but dont cook chicken in them - it turns out really really really ****ing dry
Kell_ee001
27-09-2008, 21:00
We don't use ours as often as we should but I'm sure it'll get more use over winter :) Have had some lovely meals with it though and it is just so easy!
Could anyone recommend a good one? was looking at buying THIS (http://www.johnlewis.com/230399046/Product.aspx) one, but found lots or reviews saying that it cooks too quickly and that the lid cracks, and it is impossible to obtain a replacement.
I want one really, so I can cook things that take ages, yet not be stuck in the house all day, as i presume it is ok just to leave it cooking and then go out?
Piggymon
27-09-2008, 21:22
We have this one :
http://www.argos.co.uk/static/Product/partNumber/4207593/Trail/searchtext%3ESLOW+COOKER.htm
It's brilliant. Makes lovely soups/casseroles/chillis and it's great to just make stuff and forget about it all day until you're ready to eat :)
bought one about 2 yrs ago, I estimate its been used about 6 times
Johnny, my parents cook brisket in theirs and it makes a really pants bit of beef very tender and tasty.
For cleaning, the pot comes out and just goes in the sink/ dishwasher, and the rest just gets wiped down when cool.
I am seriously thinking of investing in one of these. Not as expensive as I thought either.
Stan_Lite
28-09-2008, 08:07
We don't use ours as often as we should but I'm sure it'll get more use over winter :) Have had some lovely meals with it though and it is just so easy!
We have a slow cooker? :huh:
Shows how much attention I pay :o
Get some recipes for hearty stews etc. wench :p
does it need to have a timer on it?
Just i noticed some do, and some dont, and wondered if it was of any importance?
Depends how long you are out of the house for, or how long you want to forget about it for. Mine isn't on a timer and when I'm out at work I put it on medium for all day, that gives it 9-10 hours of cooking time. Obviously you wouldn't want to do that long on high.
Btw mine is the smaller, white version of Piggys, and it can do 2 helpings of stew for 2 people with enough left over to freeze for another meal for 2 later. And we do big helpings :D
Has anyone cooked a cut like silverside in it, a cut that's usually sold as a roast but by far makes the dryest, flavourlessest, gristlyest roast beef?
LeperousDust
29-09-2008, 10:49
Has anyone cooked a cut like silverside in it, a cut that's usually sold as a roast but by far makes the dryest, flavourlessest, gristlyest roast beef?
No that would actually be interesting because i've tried roasting that myself and i agree with your findings :( I'd never roasted silverside before and was a bit gutted when i was finished!
Stan_Lite
29-09-2008, 11:55
A slow cooker would probably be good for silverside. It is indeed rubbish roasted and needs to be, either pot roasted or, the way I do it is to roast it until cooked all the way through (well done), leave it to cool, slice thinly and then bung it in a dish with gravy and onions and then back into the oven for another couple of hours.
Actually, I don't buy silverside any more, it's a rather dull cut of meat and not really worth the effort. I use the above method with brisket and it's much tastier.
All this talk of slow cookers made me buy stew ingredients last night :)
I'd use more veg if Phil ate it but he doesn't so no point. I'd like to use leeks and onions but hey :)
I bought:
Large slab of braising steak, I try and buy chunks but couldn't find any :( about £5
Carrots - bargain shelf, batons for 10p!!!
About 6 medium potatoes.
Mushrooms!
Stew flavouring, dunno why but I always chuck a pack of this in.
Bottle of ale, called 7 Giraffes!!
Will probably make this up later, or supervise Phil, and then try and remember to turn it on in the morning.
Aw man, there was so much stewing beef reduced on the butcher counter earlier. Couldn't justify buying it though, I just haven't got the freezer space and I've got over a kilo of stewing beef waiting to go. Loaded up on some a w e s o m e lamb steaks instead.
Mm lamb :)
Forgot to add we also bought two honking great Yorkshire puds to slop the stew in :D
Out of interest what was wrong with the rice cooker? not used often enough? Despite being such a single use device nothing cooks rice better than my rice cooker, it's sheer magic, measure rice, measure water, turn it onto cook and leave, when it clicks, perfect rice.
That's what I thought! LOOOVE my rice cooker :) you can also steam fish and veg in it when its cooking the rice... yum!!!
I want a slow cooker too now.. but don't have the space to store it.. boo! :(
BB x
Which rice cooker do you have?
Sorry 'bout the delay, just noticed your post.
I have one like this (http://www.johnlewis.com/230502496/Product.aspx) but an earlier model. No need to spend a fortune on them tbh but it really does the job, as carefully as I measure and time it in a pan it's no where near as consistent as the rice cooker.
On slow cookers, how much of a difference is there between them and cooking low in the oven? For example if I'm making goulash I'll get cheaper steak pieces and put them on in a dish in stock for a few hours, same with lamb shanks (best to roast them for a bit afterwards:)) do you do the same with a slow cooker but it's more efficient than an oven?
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