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I'm cooking a stew tomorrow in the slow cooker, but I've doubled the ingredients. Do I need to double the cooking time?
I really feel like it's a silly question, sorry :redface:
Also making a chocolate tart with a meringue topping. Do you think I can get away with making the meringue today and it'll still be nice for tomorrow night?
Cheers
id just put it all on for 8hrs...
does ur slow cooker have auto or just low and high?
It's got low, medium and high and this stew says to cook for 4 hours. We made it the other night with the right amount of ingredients and it was perfect.
I'd put it on low for 8 hours but if it's really full you might need to pop it on med or high for the last few hours.
I'd cook the meringue tomorrow if you can, it'll be nicer fresh.
PS *drools* stew and meringue... Nom nom nom....
Thanks ladies.
Stoked - the stew is cooked in beer and the meat was sensational. The meringue is going on the top of a bitter chocolate tart. Yummmmm.
No advice- but what time should I come round for dinner? LOL
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.......off to buy more meat!!!!!!! :lol::
Oh me too :p:
Sent from my iPhone, more than likely while I should be doing something else!
:ROFL:
You'll all have to be content with me handing out the recipes. I've got eight to feed tomorrow night :D
The recipe will have to do then :-(
Dessert sounds awesome- but I've never made a tart or meringue before :hide:
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Forget the main I am coming just for the meringue. Don't even want the chocolate tart.
8 hours should be enough, just put it on high for an hour or 2 then on low. If it is a large lot I also put it on High for the last hour.
Don't you jsut love your slow cooker.....so easy :)
I LOVE slow cookers. With having a young bub its awesome. I cook everything for about 8 hours.
Best. Invention. EVER.
Post your recipes!!
Okay! Okay! *bows down to public pressure* :D
The Stew... Serves 4
1.2kg chuck steak
3 onions, chopped
1 garlic clove, crushed
1 teaspoon soft brown sugar
375ml beer (bitter or stout)
2 bay leaves
4 thyme sprigs
2 tablespoons plain flour
1 handful flat leaf parsley, chopped
Trim the beef of excess fat and cut into 4cm cubes. Put the beef, onion, garlic, brown sugar, beer, bay leaves, thyme and flour in the slow cooker and stir to combine. Season with freshly ground black pepper. Cook on high for 4 hours, or until the beef is cooked through. Season to taste with salt and extra pepper if desired and sprinkle with the parsley. Serve with green beans or zucchini.
The tart.....
Bitter Chocolate Meringue Tart (Donna Hay)
200g store bought shortbread biscuits
1 tablespoon cocoa powder
50g butter, melted
Filling
400g 70% cocoa dark chocolate, melted
1 cup cream
Meringue top
150ml egg whites (approx 4)
1 cup caster sugar
Place the biscuits, cocoa and butter in a food processor and process for 2-3 minutes or until the mixture resembles fine breadcrumbs (I used a mortar and pestle because I don't own a food processor :( ). Press the mixture into a 20cm loose-bottomed round fluted tart tin to create the tart base. Refrigerate for 15 minutes. To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Pour over the biscuit base and refrigerate for 30 minutes or until set. To make the meringue top, preheat the oven to 200C. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar and beat until the mixture is thick and glossy. Spoon meringue onto the tart and bake for 15 minutes or until the peaks are golden and the meringue is set. Cool. Serves 8.
The tart recipe is from Donna Hay's Chocolate book - I just love the stuff in it. The stew recipe is from Slow Cookers by Jane Price :)
Emma - I'd never made a tart before I tried this one today. All I have to do is the meringue tomorrow. It was so easy!
Rivlas - I'm with you. I could eat just the meringue. Yum. And yep, slow cookers are just the most awesome thing.
Charlotte - That's exactly why we got our slow cooker. I knew that I could put dinner on in the morning and focus on bub for the rest of the day. Arsenic hour for her was between 4.30 and 5.30, so dinner was never going to happen without the SC.
Dinner was perfect. Slow cooked for 8 hours. Thanks ladies :)
Oh and the tart was very rich, but very sensational!
Hmmm, I think I must try them both.
Other people's recipes have no calories, yes? ;)
ANOTHER TIMING QUESTION: has anyone successfully made a dish with meat veg and rice in the slow cooker?
My rice always either ends up crunchy (*yech*) or waaaaaaaaaaaaaaaaay soggy.
tips for when in the process I should pop the rice in?
[QUOTE=peanutter;2857537]Other people's recipes have no calories, yes? ;)
Nope. Never ever any calories in other people's recipes :lol:
Can't help on the rice question, but interested to see the answer.
definitely no calories in other people's recipes. or in those maltesers i just ate.
peanutter - i haven't tried a SC recipe with rice, but have you tried different sorts? maybe an arborio would be good?
i was told yesterday, that slow cooker recipes worked on the principle of LITTLE liquid, (cos of the lid on the slow cooker)
but this recipe has 375ml of liquid? and obviously works great.
i'm lost again. "easy" and "slow cooker" are not words i can put in the same sentence.
off to try my luck, with a bolar blade piece of beef in the slow cooker, hoping i don't mess it up again.
Gigi - I've found my slow cooker success to be only using a recipe. We started with the recipes that came in the instruction book, and then I bought a slow cooker book. If you like, I can send through some different recipes if you let me know what ingredients you like to buy :)
Sloane - chuck us some of those calorie-free maltesers will you?!
thanks. i (rarely) buy the cheapest bolar blade roast, or silverside i can find, if i find one that is half price. Parsnip, pumpkin, carrot, potato, turnip, swede. Fresh garlic, herbs, some stock, tinned tomatoes. Would put a tin of soup in, if i knew what i was doing.
Love coconut milk and asian flavours, unsure if you can use those in the slow cooker (with beef and veg). Love indian flavours. Love moroccan flavours.
I've just put my bolar blade roast in the slow cooker (2pm), the slow cooker is filled to the brim with chopped up veg. Only one tin of tomatoes, and half of that tin, of beef stock. So veg are not covered by liquid. Is that ok?
Can i cheat, and put the whole lot in the oven at 5pm, if it's not done by then?
i have the slow cooker on high. i realise i should have started it alot earlier, so i've felt anxious all day, about HOW to do this, and how cross i will be at myself, if i mess it up. (expensive waste of ingredients, esp meat).
i messed up meatballs last night, bilby didn't eat any, i really don't want to mess up two nights in a row.
Gigi - I always start something new food wise with sticking to recipes for ages and then when I've worked it out a bit (read stuffed it up by rushing, wrong ingredients etc) then start to get more creative. You are one step ahead of me - I keep meaning to get a slow cooker but then get spooked by the range, price differences and different features and never make it. xx
gigi - there's a nice slow cooker recipe for a red thai chicken curry on the taste website. can pm you details if you'd like? it has red curry paste & coconut milk in it & i've found it to work well (and it's a nice, simple recipe).
one trick as well is to put any liquid in hot - that means it takes less time to heat up etc. well, i think that's right - i'm def no slow cooker expert!!
not yet ... good idea!
putting the liquid in hot? that's a great idea. i learn so much from this forum - thank you.
i love the sound of the Thai red curry chicken recipe Sloane.
The experience today, has taught me that i will avoid the "tinned tomatoes" being the liquid, for a slow cooker meal.
i think, because we eat mince so often, and always use a tomato base with that, we are just tomatoed out (taste bud wise).
Tonight's meal was a washout, i ended up giving bilby a microwaved mini quiche, as the slow cooker meal was far from ready, even when i finished it in the oven. The vegies cooked pretty unevenly. Pumpkin was almost mash, when other vegies were still hard. And i think i will brown/saute the onions, BEFORE adding them to the slow cooker. I put the onions in raw, and that didn't work out the best. The meat turned out ok-ish, but could have been more tender. i must get the courage to start the slow cooker in the MORNING, took me until 2pm today to feel brave/reckless enough to attempt it.
When cooking vegies put your longer to cook ones in first, eg. carrots, onions, then meat then other vegies.
I usually have mine on by 9am before i have left for work. If you are running short of time I have done everything the night before. Put it in the fridge then put grab it out the next morning and put into the cooker and turn on.
I tried a chicken one the other day as I had bought thighs on special.
Cut up an onion & carrot, trimmed the bits of meat, kept the chicken in rolls and put on top of vegies. Poured over a jar chicken tonight - country something and started the cooker. When I go home added a can peas & corn. It was a bit runny so I cut up a couple small spuds, took some of the juice out of the cooker and microwaved it, then tipped it all into the cooker and turned it on high.
After a bit I used a fork and shredded the chicken and cooked for a bit longer as we were not ready to eat just then. Next time I will add some garlic & curry.
It made alot so I froze some for a needed meal on the run
Have you made soup yet? Sooooooo easy