Slo Cookers

[Drisgirl]

are blooming brilliant.
I am off to work and by the time I get home I shall have a plate of home made soup ready.

All my neighbours leccy is off -have been filling flasks with hot water and all that -but im underground (electricity wise) so i'm all right Jack -however I have made enough soup that they can all have at least a cup tonight.

What do you think of Slo Cookers -I know they are old fashioned but they are still one of the best inventions.

Offski soon-so forgive if I dont respond until later xx

[shaneystar2]

The veg will make a lot of liquid Rosetta .To be honest I couldn't tell you how much liquid .I just tend to put enough in to just cover . I 'm afraid I'm not a measurer .I suppose once you cook stuff in it a lot like I do you just look at it and think ... that's Ok !
If it's a bit thin just thicken it up with some cornflour towards the end of your cooking time .Or bung some dumplings in .They'll absord some of the liquid .

[Drisgirl]

Hi Shaney -they are a godsend arent they -thanks for the link !

Rosetta -just put as much water as you would normally in a pot - its honestly so simple and the food is succulent.

[Rosetta]

I obviously need to do some more experimenting.
Soups are no problem, and a new addition thanks to Ab. I hadn't thought about trying them before, but did a tomato and lentil last week. Easy peasy and delicious

[angiebaby57]

I use mine all the time...I particularly love a leg of lamb slow cooked with red wine, garlic and rosemary...the meat just falls off the bone! No basting needed and its fab. You can also make mulled wine in the slo-cooker which is ideal for Christmas. I think they are actually having a bit of a revival and lots of my work colleaues have them. Its always better to buy a bigger one. Its also worth in investing in some decent slo-cooker cookery books.

[angiebaby57]

No set rule...just not much as the liquid condenses on the lid and runs back down into the dish...if I am cooking a leg of lamb I will add a glass of red wine and a glass of stock and that should be enough. If you do use too mush try thickening granules!

[lorri24601]

Rosetta
you can buy thickening granules in any supermarket, just add some about half hour before you want to eat :-)

[Totterdown]

They are brilliant. You can keep them on for an hour or more than you intended without spoiling the food. I'm hopeless at making cakes, but found a recipe for a chocolate cake that I do in the slow cooker and it always turns out OK. Also a batch of curry, a helping to eat and several helpings for the freezer. A few recipes will come with the slow cooker when you buy it, buy a cheap slow cooker recipe book or it is easy to adapt your own recipes for casseroles etc.