This weekend as I was wandering through the 2nd hand bookshop, I came across a slow cooker cookbook, well I have been using mine for curry's and stews I thought I would have a look....well 10 minutes later I was sitting in wetherspoon with half guiness and book in hand...
Did you know that you can use it to make Jam and chutney's? :o the thought never crossed my mind, but the thought of making jam whilst at work has made me very excited....this book has sent my thought process in all sorts of directions...so has anyone done anything outside the norm with their slow cooker?? :)
Not out of the ordinary but I love cooing joints in it. Whole chickens, brisket, topside too. They just melt in the mouth. I'll have a look at my recipe book to see if jams & chutneys are in it. Thank you for making me think about it.
You're welcome Grannyjanny. :)
Should try doing chutney in mine, I always manage to stick it to the bottom of the pan. Rice pudding in the slow cooker makes life so much easier. I've just boiled some over three times on the hob as I'm doing stock in the slow cooker.
Oh, yeh & I use it for stock. Got the chicken carcass in from yesterday. ;D
Hello Mrs Gumboot :)
How do you make stock in your slow cooker and how long does it take. I usually make my stock in my pressure cooker but it would be nice to put it all in the slow cooker and forget about it until its done.
Jam and chutney sounds interesting too..would love to see a recipe for these.
Duke :)
I use mine all the time, spaghetti sauce and chulli. But the oner I really like is doing mushy peas . I make a huge pot and then freeze them. |Threy never burn and jusy gently cook away till I get them exactly as I want therm.
I would not use it for jam though, the every slow cooking I think would lose you flavour.
XX Jeannine
Chutney for sure though
I've used mine for both chutney and jam, seemed ok, just need to keep an eye on mine as it is a rather speedy slow cooker ???
Ham Shank and mushy peas is my favourite done in the slow cooker.
Just do the stock as you would on the hob. Bung in the carcass or bones with whatever seasoning you fancy or have in the fridge, I had onion, carrot, bay & peppercorns yesterday. Stick as much water in as the slow cooker can handle (usually about three quarters full) & stick it on. I've done it on low overnight, or yesterday I stuck it on high for about an hour and a half while it got going, then switched it to low til it looked about the right colour. I think I put it on at lunchtime & it was done just after tea.
Really you can just leave it going. It's not going to boil dry, and if it gets a bit too strong you can always dilute it a bit when you use it.
I should say I never thought of this myself, it was a tip from mum ;D
I shall try stock in the slow cooker next time. I always run out of time trying to make stock after tea, and end up having to put it in the freezer before it's cooled properly. At least in the slow cooker I can leave it going until I'm ready! :)
and it's great for rice pudding and egg custard..... qahtan
My biggest regret is not getting a bigger one.
With there just being the two of us why would I want a huge one?
Yet once cooked the food will freeze.
As for jams. I do prefer the quick microwave method because it keeps in the fruit flavour better done in small quantities. I prefer to freeze the fruit and make jam as I need it .
I do see that there is a reason for chutneys to slow cook. These need to ripen and mature like a good wine. A totally different blend of flavours.
We are indeed fortunate to have so many options. We are spoilt for choice. Our ancestors would get a harvest and do their best to make sure there was food just to last until the next harvest. No supermarkets to supplemet them.
I appreciate that I am very lucky to live at this particular time.
We got a bigger one a few weeks ago. Don't know how we managed with the smaller one. Great for making batches of food for the freezer to have a quick but nutritious meal when you've been at the plot all day
they have become my no one presents for friends, I think that I would be bereft with out mine now..and agree with you Shirl nothing is better than coming home to a nutritious meal :)
Sausage casserole made with Toulouse sausages after a hard few hours on a cold day, can't beat it.
Granny that is one of my favs too, sometimes I use vension sausages..but tend to always throw in a good handful of green lentils....yummy :)
I've been contemplating buying a slow cooker for ages now as I'm a hopeless non interested cook and the more I hear about what you can make with them the more I want one. Shall have to save up at get one!
What is the advantage of a slow cooker A pressure cooker will do stock in 15 mins
Good for stews and jams as well. And boiled ham is delicions.
Quote from: Digeroo on June 10, 2011, 19:48:42
What is the advantage of a slow cooker A pressure cooker will do stock in 15 mins
Good for stews and jams as well. And boiled ham is delicions.
The advantage for me is that I can shove everything in the pot and go to work and all done when I get back. :) Also I am very scared of pressure cookers :-\ but I do believe they are wondertools for jam making.
I use my slow cooker for cooking dried chickpeas, having soaked them overnight. They're quite a lot cheaper than canned chickpeas and you can't normally achieve the softness of canned ones by the usual boiling - I know, I have tried! I do give them ten minutes' hard boiling in a pan first, though, even though I know they're peas, not beans!
I then give them as many hours as they need to get really tender, then cool and freeze them in small amounts. A good time to do a batch of chickpeas is when your freezer is starting to empty of home-grown stuff.
I don't use my slow cooker often, but when I do, I notice that it makes the kitchen just a little bit warmer, which means I'm less likely to have the heating on.
:)
I've made lemon curd in mine, it was ok. I usually cook beetroot over night apart from the usual chile, spag bol, casseroles etc.
You can't beat it for soups, I just keep adding and tasting till it won't hold anymore, when the barley is soft..it's done.
The greeat thing asbout a slow cooker(US crockpot) is that once the food is ready it will stay ready for some time without getting overcooked.
I do a whole small chicken in chicken stock and milk, with onions, carrotts, garbanzo beans (chick peas) season and garlic, I pop some whole peeled spuds on top. Then I go out. Several housr late, it is not crucial I come home to a finished meal. Take the spuds off the top, carefully lift out the chicken which will be very tender, add some cream to the sauce.. stir, and you are done.
It is definately the best way to cook a slow meat like brisket.
I adore my pressure cookers too, I use my 6 litre one for a lot of things, especially stock and I use my big one.. which holds about 6 gallons when I can (bottle) veggies or meat.
I think there is room in a kitchen for both a pressure cooker and sklow cooker, I coiuldn';t choose one over the other.
XX Jeannine
One of my friends quite regularly puts something yummy into the slow cooker, goes out for the day, comes home to realise that she forgot to turn the slow cooker on & then bungs it all in the pressure cooker instead!