SC "rules"

[AnyDream]

Ok, just wondering what principles guide your SC methods, esp if you're just making a recipe up, based on what you have handy?

If you double the quantity/recipe, do you adjust the cooking time?

Do veggies go on the bottom, or meat?

What is your guideline for how much liquid to add in any given recipe?

Do you cut your food to a certain size or doesn't it matter?

How do you ensure that the veggie is neither under nor overcooked but hte meat is also perfect?

[Visitor8]

hehe I must be the slackest cooker ever. I chuck the meat in first on high, vegies in 3 hours later and turn to low for another 3-4 hours.
I never add liquid unless the recipe calls for it (curries etc)
If Im going out for the day I just chuck them all in together on low and leave it.

Always comes out perfect

[Tinks]

I just chuck it all in together and mix it up then cook it on high. If I'm going out I'll cook it on auto or low. It always turns out fine.

I just put anything I have handy in there and usually add a little more water than the recipe says becuse my slow cooker is quite big. I find the recipes are made for the smaller ones.

[Muppity]

I'm a chucker too.

The only rule I do have is that the meat is on the bottom.

[2CheekyMonkeys]

good question. alot of the recipes that i see say to brown the meat first and i think whats the point of using the SC when you gotta get out the fry pan etc anyway. its meant to be quick and easy. do you guys bother browning the meat?

[butterfly_warrior]

Chuck and run here, too.

I do sometimes brown the meat (I find for ossu bucco you need to), but most of the time I just don't bother.

I usually chuck in the meat, the vegies, a tin of tomatoes and then stir and pop on the lid. Herbs and spices, obviously. Sometimes I throw in lentils and extra water, but mostly it's just a case of throw in whatever's handy.

I know I'd probably find things taste better if I browned the meat and followed timings a bit more accurately, but what comes out tastes pretty damned good anyway!

BW

[Heaven]

I never brown the meat unless it's something like meatballs so they don't fall apart.

[*becstar*]

I found in my SC (Russell hobbs) I need to layer the ingredients correctly or the veggies don't cook, particularly potatoes. I usually go onion, potatoes, other veg, then meat on top. I am naughty and stir about halfway through to stop the meat drying out too much on top.

[AnyDream]

*** Exciting update *** Just bought a new one, 4.5 L (that's 1.5 L bigger than the old one plus it's an oval shape so more practical for large bits of meat). Haven't tested it yet though, it's heatwave here again so we're having salad and something cooked as quickly as possible on the bbq!

[Jaycee]

Yay MD! Let us know how you go!

[~clover~]

Was just looking through & thought I'd comment on the stainless steel cooker MD mentioned.

I cook fo rmy brothers workers. Pre cook the meals the day before, then they go to work with them the next morning, so almost every day is a SC mean, because its easier to just heat & eat.

We have 3. 2 oval with glass lid, & one banquet size. It has a stainless steel lid, but the insert itself isn't SS. I'm not sure what its made of. Its not ceramic, but not metal. The handles come off for the oven & it goes on the stove, but its still a great SC as well. Its my favourite of the 3. I put lasagne's & quiches in it too.

We actually put foil under the lid on the ceramic ones. Need to keep all moisture in for reheating the next day. We add a bit of water too.