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Slow Cookers

Posted by helen 
Re: Slow Cookers
April 22, 2019 06:45AM
As long as the stew doesn't boil hard the fat will stay separate and if you leave the it to settle and cool for 20 minutes most of the fat will rise to the top and you can skim it off. Blot the last traces with kitchen paper if you are desperate to remove it all, but I wouldn't be too assiduous about it as the fat carries a lot of flavour.
Re: Slow Cookers
April 25, 2019 09:32AM
My suggestion is the oldfashioned way, which I always do if cooking anything that will have fat from the meat or chicken, a whole one would have a lot of fat from it I am sure as a casserole

I dont wish to eat a fatty sauce/gravy where the cook thickens the entire liquid , some recipes I have seen that say to skim off the fat with a spoon, would still have too much there for my liking

Therefore I would never cook chicken pieces with skin on, or fatty lamb shoulder chops as casserole, which I love slow cooked for melt in the mouth winter meal - unless I cook the day before, refrigerate, then lift the set fat off before reheating for the meal, or freezing some

So I always have nice tasting food with no fatty sauces/gravies
J1
Re: Slow Cookers
April 28, 2019 11:05AM
I made bread in our slow cooker for the first time today, just to try it - I based it on the instructions here [cookingonabootstrap.com]
I used my normal no-knead bread recipe and it turned out well and tastes the same but I wouldn't do it again as there's no advantage in using the slow cooker and several disadvantages. One is that you have a round loaf instead of a normal shaped loaf. Second, I think turning the bread as per the website instructions is a good idea as it helps prevent the bottom from burning and the top from being soggy and taking too long to cook but it's a slightly tricky thing to do and means you can't just go away and forget about it for several hours. Our slow cooker's a 4 litre so I made my usual-sized bread recipe (includes 630g wholemeal flour) and it was pretty much a perfect size for our 4L, and I adjusted the cooking time so it was 20 minutes preheat, 2 hours cook, turn the loaf, 2 hours cook, But cooking the conventional way in the oven is much easier and I can make two loaves at once doing that.
Re: Slow Cookers
April 28, 2019 12:49PM
J1 Wrote:
-------------------------------------------------------
> I made bread in our slow cooker for the first time
> today, just to try it - I based it on the
> instructions here
> [cookingonabootstrap.com]
> oker-bread-recipe/
> I used my normal no-knead bread recipe and it
> turned out well and tastes the same but I wouldn't
> do it again as there's no advantage in using the
> slow cooker and several disadvantages. One is
> that you have a round loaf instead of a normal
> shaped loaf. Second, I think turning the bread as
> per the website instructions is a good idea as it
> helps prevent the bottom from burning and the top
> from being soggy and taking too long to cook but
> it's a slightly tricky thing to do and means you
> can't just go away and forget about it for several
> hours. Our slow cooker's a 4 litre so I made my
> usual-sized bread recipe (includes 630g wholemeal
> flour) and it was pretty much a perfect size for
> our 4L, and I adjusted the cooking time so it was
> 20 minutes preheat, 2 hours cook, turn the loaf, 2
> hours cook, But cooking the conventional way in
> the oven is much easier and I can make two loaves
> at once doing that.

J1, if you have a Facebook account you might like to check out the Whole Grain Sourdough Group. A great looking loaf was featured today which was done in a crockpot on the high setting. The baker (Elly Stanley) placed a tea towel under the lid to avoid the soggyness you mention. I don’t have a crockpot so I won’t be trying this. Elly is a fabulous bread baker who has posted some really good videos on YouTube. If you are interested look for Elly’s Everyday Sourdough Bread.
J1
Re: Slow Cookers
April 28, 2019 09:59PM
Thanks Chris. Her rye slow cooker bread looks good and the tea towel idea sounds good although my sogginess I think was mostly just bread dough (no-knead bread dough has a lot of moisture compared to other breads) in the middle just taking a long time to cook. I forgot to mention my bread was done on the high setting. I won't do any more slow cooker loaves though because round loaves are just a nuisance for me personally.
Re: Slow Cookers
July 10, 2019 04:59AM
I use slow cookers at work for keeping food hot, especially soups, for service.
I make creamed rice and sago puddings in bulk and then freeze. Always sweeten to taste at the end of cooking, otherwise the sugar is inclined to caramelise.
I prefer to brown meat before transferring to crock pot. Love a curry cooked in it.
Used to cook corned beef for "he who wanted to be obeyed" but not a fan just for me.
I will cook a bacon hock in there, but prefer my actual soups to be cooked on the stove top.
Everyone is different, thank goodness.

Helen I did try some chicken recipes in crock pot, but didn't like the fat..... ewwww yuk

Raewyn G



Edited 1 time(s). Last edit at 07/10/2019 05:00AM by Raewyn G.
Re: Slow Cookers
July 10, 2019 10:06AM
I use the pressure cooker option with my slow/fast cooker - takes 20 minutes to cook a stew and it is delicious. Easy to release the steam (I put the pressure cooker under the range hood to suck up the steam). I make Alison Holst's recipe for beef cheeks - I use a bottle of Porter (beer) and rump steak instead. Have many compliments re this recipe. Its great that at 5.30 I can start making the stew and its ready by 6.15 latest.

cheers Gran
Re: Slow Cookers
July 13, 2019 09:11AM
Hi,

I use mine for corned beef, stews. I honestly haven’t used mine a lot since buying my pressure cooker.
Re: Slow Cookers
July 29, 2019 11:40AM
I have found this very helpful video on mistakes many people make when using slow cookers. I certainly have made some of them!!
Hope this will be of some help. [www.youtube.com]
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