Ooooh, I have NOT been getting the thingy's for here, bugger.
Bon: Maybe you could add 1 cup of wine and 1 cup of water/chicken stock. A recipe I saw used beer or apple cider, maybe you could put apple juice? Still or sparkling?
Blackbird: I only use the auto if a recipe tells me too, generally I go by the recipe so I can't really help you there.
Yep with the water you definitely need to use less water as it doesn't evaporate like it does in other forms of cooking. Not sure it matters to cover the meat and I don't think it matter how much you've got in there or the size either. I generally put half to amount to 3/4. So if the recipe tells me I need 1 cup of water, I will usually put 1/2 to 3/4 of a cup instead.
How did the goey choc cake turn out? I've not yet made it.
I am officially excited! I got a slow cooker on the weekend and am LOVING it!
It is making life soooo much easier. I get up early so I have had dinner prepared by breakky! I am looking forward to reading through the recipes!
Thanks Tigergirl. The gooey choc cake was fantastic. DH's family are very fond of choc puddings (SiL makes them a lot) and they were very impressed. The cake was a nice texture and the saucy part was thick and rich. Only a small portion needed with some icecream.
ETA: It was great to have dessert on before people arrived and not have to worry about dealing with it during dinner.
I've got a beef, red wine, mushroom, smoked paprika concoction nearly ready for dinner. If it tastes as good as it smells, I'll post the recipe.
I kg Osso Bucco
2 Large Carrots Chopped into chunks
One Onion segmented and halved
1 tin romas chopped
generous sprinkling of tuscan seasoning
garlic powder
Splash of red
mushroom stock cube
tsp beef stock and 1/2 cup water
Smells pretty good hopefully it will be good... think we'll have it with greek potatoes and beans.
Sounds yum Cailin. Last night we had Beef & Mushroom Casserole -
2kg chuck steak
2 medium onions
1 clove garlic
8 medium mushrooms cut into chunks
1 tblspn smoked paprika (normal will do)
2 tblspns tomato paste
1 1/2 cups red wine
1/2 cup beef stock
Cube, flour and seal the beef and put into SC. In same frypan, fry onions and garlic til transluscent then add mushrooms. Cook 2 mins. Add paprika and tom paste, cook 2 mins. Add wine and simmer for a few mins to cook off alcohol. Add to beef in cooker as well as stock. Cook on low 6-8 hours and adjust seasoning at end.
TBH I don't think the SC does retain nutrients... If over boiled vegetables lose their nutrients quickly then I would say the same would happen in the SC. Steaming in a quick way like the Vitaplus Steamers are probably the best way to cook vegetables to retain nutrients.
As for cooking times I'd say anywhere between 3 hrs on high to 4-5 hrs on low? It always varies depending on brands.
Goodluck!
Our Osso Bucco was absolutely FANTASTIC so I'll definitely be using that recipe again!
Good Morning Ladies ...Trace...Oxtail soup ...I have never heard of that before!.
Just going to hijack your thread for a minute as I am putting some CHicken Breast in the SC this morning ....how big do you cut your veges compared to your meat? , My Pumpkin always seems to break down ...should I be making the pumpkin double the size of the chicken cube? My potatos always seem ok ...just not the pumpkin.
Unfortunately I am leaving home in about an hour and wont be back until aroun630pm ......Maybe I could get DH to pop home and switch it on during the day..... Still have to pu tit all in at once through.
I guess on the bright side the broken down pumpkin always thickens the gravey :-).
I will try doubling the sizes of the pumpkin and see how it goes.
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