ChatterBank10 mins ago
Slow cooker
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I am thinking of getting a slow cooker....does anyone use one? Any pros and cons? Any recommendations?
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No not these days pastfreak ! There is just the two of us and a son who wanders in and out from time to time ...but it's a great timesaver .I can make a pot full of soup or stew and freeze the leftovers for later or do a large joint or chicken .Which does us several meals .
As theonlyone says once you have had meat done in a slow cooker you would never roast it in the oven again ..Brisket comes out like fillet steak ...tender and juicy .Lamb is also mouthwatering and chicken will fall off the bones and be juicy .
We've had one now for over thirty years .Would not be without it especially in the winter . If you do buy one invest in this excellent book as well
http://www.lakeland.co.uk/product.aspx/!10667
Happy slow cooking !
As theonlyone says once you have had meat done in a slow cooker you would never roast it in the oven again ..Brisket comes out like fillet steak ...tender and juicy .Lamb is also mouthwatering and chicken will fall off the bones and be juicy .
We've had one now for over thirty years .Would not be without it especially in the winter . If you do buy one invest in this excellent book as well
http://www.lakeland.co.uk/product.aspx/!10667
Happy slow cooking !
well I've bought a bag of pudding rice to make rice pudd with it so far Pasta.
It's sat next to the cooker- maybe if I leave 'em next to each other long enough ,they'll get bored and make a pudding without any input from me???
Can I just ask shaney, or indeed anyone...this "brisket" thingy....is that what you ask for at the butchers? If I go in and ask for one, he's not gonna laugh at me? That's its name?
(as you can tell, im a crap cook!)
It's sat next to the cooker- maybe if I leave 'em next to each other long enough ,they'll get bored and make a pudding without any input from me???
Can I just ask shaney, or indeed anyone...this "brisket" thingy....is that what you ask for at the butchers? If I go in and ask for one, he's not gonna laugh at me? That's its name?
(as you can tell, im a crap cook!)
Boo..... Brisket is a cut of beef and no the butcher will not laugh at you ! It's boned and rolled and although it has a bit more marbling of fat through than say silverside or topside ..it's the fat that keeps it tender .
Here's a nice bit of Brisket for you !
Here's a nice bit of Brisket for you !
And if you leave that bag of rice much longer it will grow hairs ...so..
Grease the pot with butter ...bung in 3oz pudding rice
4 tablespoons caster sugar
One and a quarter pints milk and 6Fl oz of evaporated milk.
Shove the lid on and cook on high for 3 to 4 hours or low for 5 to 6 hours .Give it a stir a couple of times ...then scoff it !
Grease the pot with butter ...bung in 3oz pudding rice
4 tablespoons caster sugar
One and a quarter pints milk and 6Fl oz of evaporated milk.
Shove the lid on and cook on high for 3 to 4 hours or low for 5 to 6 hours .Give it a stir a couple of times ...then scoff it !
