HELP - Slow Cooker Silverside Question!
Oops, this should probably go in the sc section, but I just had to ask quickly, as it is already cooking!
I put my 1kg silverside on in the sc at 9am on high because it has to be covered with water. The thing is, the pot is full of water, as the cut is an odd shape. Recipes say to cook on high for 4-6 hours, or low for 8-10 hours. Its for dinner tonight at 6pm.
Do I turn it back to low after the water seems hot and turn it off at 6pm, or leave it on high for about 6 or more hours?
Last time I did silverside in the sc, it was a fairly square cut (again 1kg), and it cooked happily away from 9am to 6pm on low, as it didn;t have that much water to heat up.
Sorry for the odd question!:redface: