SC "rules"

[Lolli]

Crockery pot, glass lid, element on the bottom but it was a cheap one.

I find I need to brown off the cheaper, fattier cuts of meat, but the leaner ones i throw straight in.

I have a bad habit of adding extra liquid when I don't really need too, so things come out too liquid

There is a recipe in the SC recipe thread for a gooey choc cake- if you haven't tried it, I'd highly recommend it- it is divine

[littlelara]

I find everything I try comes out quite bland (DP is not one for tomato bases).
Don't know what I'm doing wrong

[danniellabella]

I'm using my slow cooker for the third time for tomorrow night's dinner. My first dinner was made using a recipe base from the supermarket. Cooked it on low for about 10 hours while I was at work and it was gluggy and starting to burn to the bottom of the pot. Also, the recipe said it serves 4 and we hardly had enough for 2 of us and had to quickly make some chips to go with it. The next meal I cooked was corned beef with potato & carrot. I thought it was perfect! Tomorrow will be interesting. I'm using a different recipe base and thought I'd get 2 packets of it and add 2 tins of tomato instead of one. There's lots and lots of veggies - my 6L cooker is almost completely full and I'm probably going to need to add one or 2 cups of water I think.

I've been told that much of slow cooking is trial and error, so if we have something that isn't quite right then we'll try it again with a few adjustments (like adding more liquid - or slightly reducing the amount of liquid if necessary).

[butterfly_warrior]

Well... I've been very lazy (and possibly naughty) and threw the meat in my SC frozen... I'm hoping it turns out ok!

BW