Advice

[txxxpxx]

After hearing so many of you guys talking about the joys of slow cookers I requested & received one for my birthday.

I have used it a couple of times & have been significantly underwhelmed by the results.

I figure I am not using it well.

So share with me your favorite slow cooker receipes & let's see if I can get a handle on this thing.

:)

Comments

[greylock]

You what?
Have you tried a seven-hour roast?
A lamb or chicken curry? A country-style hotpot?

The meat just just splits apart at the merest suggestion of a fork if one does it right.

(Soups are good and all too, but I don't notice the difference as much).

[greylock]

I'm at work, and probably can't be buggered to retype them anyway... (so lazy) since they're all online somewhere, but here's one by Anthony Bourdain that's (off-the-top-of my head) similar to my roast beef one. And I suspect you like your food richer than I do.

http://www.recipezaar.com/Gigot-De-Sept-Heures-French-Seven-Hour-Roast-Lamb-306392

[greylock]

Additionally, http://www.guardian.co.uk/lifeandstyle/2001/nov/24/foodanddrink.shopping

[greylock]

An LJ Comm?
What a crock! :P

[txxxpxx]

Thanks. I was really looking for personal recommendations. What I have produced is quite acceptable, just not as flavourful as I had hoped.

[greylock]

let's see if I can get a handle on this thing.

It should have two angles -- C-shaped things on the sides.
The lid should have one knob-style handle too.

[txxxpxx]

One of the reasons we use crock pots is because they don't set things on fire.....but maybe we could slow roast greylock instead. :)

[thebaronmk1]

I would add that the secret to our success when doing a stew or curry has usually been to coat the meat of choice in seasoned flour and give it a quick 'browning in a hot frypan. This seems to bind the meat better and leads to a better consistency in the final product.

Liquid levels are also important as sometimes you can overdo it and become too watery especially with lots of veges. Usually we start off at the 'low setting' for the first few hours, then check the liquid level about an hour outbound from serving time, adjust the level and thickness using appropriate thickeners and then do the last hour on 'high'

Also we use 'lower' grade meats for slow cooking. The additional fat in chops, shanks, pound steak or chicken thighs results in a moist and tender final product whereas the very lean meats can often be a bit pasty and dry.

Using stock instead of water for the liquid component is also recommended.

hope this helps ;-)

[greylock]

I would add that the secret to our success when doing a stew or curry has usually been to coat the meat of choice in seasoned flour and give it a quick 'browning in a hot frypan. This seems to bind the meat better and leads to a better consistency in the final product.

I've not needed to do that (not that I have tried) but it may explain why I have a packet of French Onion soup in my cupboard. I now dimly recall it was recommended to cover a slow-cooked roast.

[trayce]

Oh gosh yes, while I dont use a slow cooker (I just simmer on the stove for 2hrs), I'd never do a casserole without stock. Seared off beef, baby onions, tons of red wine and a good beef stock. Delish.

[txxxpxx]

I'm doing all of those things. No water, caramelise the onions & seasoned floured meat (chuck steak - cheapest possible) before putting in the pot, deglazing the pan with wine & using that at the liquid. Still doesn't have the intensity of flavour I was expecting.

Even tried putting marrow bones in to provide extra intensity of flavour.

Still underwhelmed.

Maybe I am just expecting too much.