I am just about to get my new slow cooker in the post and I am going to start doing soups and tagines - I saw a recipe on the internet for a Tagine and it says to cook for 8-10 hours, the thing is I want to put it on at 6.30pm before I leave and use it for the next day. I can turn it off at 7.45am when I get in the morning - do you think I would be overcooking it?? I have never used a slow cooker before and so wasn't sure.
Also, can anyone suggest any other tasty dishes I can use my slow cooker for... I was thinking vanilla porridge
Last edited by redgum; June 13th, 2011 at 07:59 AM.
It might be ok if you have it on low and it is quite full. Lamb is quite forgiving of being left in the SC but if you have veges in it they might be too mushy.
You could use a timer so it switches on an hour after you leave and switches off at 7am but in a commercial kitchen I would think that you can't be as casual about temps as you can at home.
Another option is to cook from frozen so it takes longer. I've cooked stuff from frozen and it has been really yummy.
Is the recipe a preserved lemon one? I love preserved lemon lamb tajine - it is winter staple in our home.
Slow Cooking - Tagine Style Dish
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