Slow Cooker

[perose]

I am new to "slow cooker" and I have just had a lovely casserole but the potatoes were still quite hard. I thought I just put everything in together and that was it ! It has been on low all day, should I part cook them first ?

[shaneystar2]

I've never part cooked potatoes for the slow cooker perose .
What sort of potatoes ?
I usually cut them up quite small or slice them .In fact I use tinned potatoes for a casserole in the cooker sometimes .

[woofgang]

I slice or dice potato and have never had a problem.

[Tilly2]

The answer is to cut them into smaller pieces. The only thing I part cook, is onions.

[woofgang]

I don't part cook onions either but i use small ones or quarter large ones.

[perose]

Thank you all for your answers !

[shaneystar2]

I don't part cook onions either .The only thing I do for a casserole in the slow cooker is brown the meat .

[Tilly2]

That's interesting that you don't part cook your onions, woofgang and shaney.
My instruction book tells me to do so and I've always done it. I'll try not cooking them next time.

[slinky.kate]

put it onto a medium or high cook,your setting is to low

[friedgreentomato]

I don't parcook anything and don't brown my meat either - bung it all in and let it get on with it - I use a lot of tinned tatties in mine.

[shaneystar2]

I'm on my third slow cooker in nearly forty years .
I've never had a disaster yet and have never used a recipe :)

[giveup]

I'm also fairly new to slow cooking,but I start off in a normal pan until the food is hot then stick it in the slow cooker,maybe I am doing it wrongly but I like to make sure its cooked.I don't find it particularly time saving paticularly as mornings are always a rush.

[Tilly2]

I'm thinking of getting a new one after Christmas as I've had mine for about eighteen years and it doesn't even have a temperature switch, just on and off.
It's looking a bit 'Past its sell by date' as well. I'd like a sparkling stainless steel one with an oval bowl. Any recommendations?

[shaneystar2]

I like to brown the meat first though fgt if only for aesthetic purposes .
I like a bit of colour and crust on my chunks of braising steak and brisket joint .
If I don't brown it I find it breaks up and goes shreddy .

[lapsapchung]

Vegetables cook more slowly than meat, so make sure the potatoes are on the bottom. And bring the liquid to the boil before putting it in the slow cooker, to get everything hot as fast as possible

[droiched]

My kenwood slow cooker is 29 yrs old ..... and still perfect and used 2-3 times a week , Is this a record ????. Best wedding present we got !!!

[friedgreentomato]

give up no wonder you don't have any time - it will be perfectly hot - just bung it all in thats the wonder of slow cookers

[shaneystar2]

I had a Morphy Richards oval cooker Tilly .Previous to that I had a really old round one with a brown earthenware pot ( the name of which escapes me ,it's so long ago )
I now have a Breville oval one .

[humbersloop]

Best bit of kitchen kit ever! This book is really well worth investing just a couple of quid in for a second hand copy, covers all the basics and should get you off to a good start.

Amazon.co.uk User Recommendation

The only times I ever pre-cook anything are browning mince for bolognese sauce or cottage/shepherds pie. Depending on how big your cooker is, it's always worth doubling up the potfor the freezer too, so you have a meal now and maybe a pie filling for another day. Just think slightly differently about how you organise your menus and the machine will really help you with time and money.

And don't be afraid, slow means slow - I've put some beef in guiness in just on the warm setting tonight, and it'll cook for 24 hours happily. Flash chefs call it sous-vide and charge the earth.

Tilley, most of the supermarket chains sell their own "basics" range 2.5l version for 15 to 20 quid, in brushed aluminium, with high, low and warm settings - keep the old one for that killer festive mulled one though!

[woofgang]

The only things I do is put the stock cube in with boiling water from the kettle and I brown the meat because I think it looks nicer. all the veg go in cut up into bite size pieces or a bit bigger. I start it on high then turn it down after a couple of hours because I am around the house. If I was going out all day i would stick it on low. about half an hour from serving, I put it back to high and put in cherry tomatoes or frozen chestnuts over the top of the stew or I put dumplings in....I am sat here drooling now.....

[woofgang]

humbersloop, the stuff done as sous vide is sealed in a vacuum plastic bag before being cooked (sous vide, in a vaccuum). Real slow cooking can be called "haybox" though if you want to be posh.