Slow cooker...

[KhalJimbo]

Same with pork belly, used to get that for pennies, it makes an appearance on one of those daft celebrity chef programmes and all of a sudden the cheapest bit of the pig is a delicacy!

I can't stand pork belly, too much fat, not enough meat.

 

[Rooter]

I can't stand pork belly, too much fat, not enough meat.

Thats why you slow cook it, to render all of the fat out!

 

[KhalJimbo]

Thats why you slow cook it, to render all of the fat out!

Agreed, but still, there is a difference in rendering fat out and still eating mainly fat, pork belly is still mainly fat even after a slow cook.

 

[Farneyman]

One thing i forgot when saying about putting a whole chicken in. Put the chicken in upside down! (so the crown is at the bottom) this will ensure it stays really moist! You can then finish in the oven should you want crispy skin.

Did wonder about that...cheers

 

[virtuocity]

Doing an overnight apple, cinnamon and oat dish for tomorrow's brekkie. No doubt the smell will drive me nuts until the morning!

http://www.365ishpins.com/day-224-apple-cinnamon-oatmeal-in-the-crock-pot/

This was tasty, I'd add an extra cup of oats and an extra sprinkling of cinnamon if doing it again though.

 

[Rooter]

Well my slow cooker has just been switched off for the first time in about 48 hours!

Cooked a whole chicken in there.
Took all the meat off and returned the carcass and juices to the pot, along with onions, celery, broccoli stalks, carrots, peppercorns and topped up with water. Cooked that for about 24 hours.
Strained the stock, returned with more onions, garlic, a butternut squash, red peppers and a chilli. cooked that for about 5 hours, blended and its an amazing soup to go with my home made bread!

LOVE my slow cooker!! 2 amazing meals for the family for under a tenner too! (in fact prop enough left over chicken for a curry for the kids)

 

[Beezerk]

You cooked a chicken for 48 hours?

 

[Rooter]

You cooked a chicken for 48 hours?

Did you read my post?

 

[Beezerk]

Did you read my post?

Well I didn't realise I needed a maths degree to decipher your Southern drawl

 

[Rooter]

Well I didn't realise I needed a maths degree to decipher your Southern drawl

Will use very simple engrish next time for you

 

[Jay1]

On the back of this thread I got my slow cooker out yesterday (only used it once in the 3 years we've had it). Did pork belly with ratatouille. Cut the skin of the belly, quickly fried onion, pepper, corgette, garlic, added tin of toms and a bit of red wine, then checked the lot in the slow cooker for 10 hours. Was really really good. Safe to say it will be seeing a lot more action.

 

[Beezerk]

So this brisket I've been threatening to make, do you think it would benefit the meat to cook it for say 24 hours rather than 10 or 12?

 

[Rooter]

So this brisket I've been threatening to make, do you think it would benefit the meat to cook it for say 24 hours rather than 10 or 12?

no, that would be too long and would probably end up as mush or boot leather.

 

[KhalJimbo]

no, that would be too long and would probably end up as mush or boot leather.

Agree with this, it might work on the low setting but it's certainly not recommended. A brisket needs to be done long and slow either on a coal fire (weber or similar) or an oven, the slow cooker just doesn't have the capability to add that smokey char which a brisket desperately needs.

 

[Beezerk]

Agree with this, it might work on the low setting but it's certainly not recommended. A brisket needs to be done long and slow either on a coal fire (weber or similar) or an oven, the slow cooker just doesn't have the capability to add that smokey char which a brisket desperately needs.

Interesting, it will be on the lowest heat but I'll stick it in tomorrow morning instead then. I am planning on adding some *Cartman* "Chip-O-Tilley" chilli flakes into the mix as I usually do that when I make a chilli.

 

[Beezerk]

no, that would be too long and would probably end up as mush or boot leather.

I hope you're right mate, bought a nice marbled bit of brisket last night for the princely sum of £6.50.
Stuck it in the fridge overnight in a marinade of water, S&P, brown sugar, worcester sauce, cayenne pepper, chipotle chilli flakes and bourbon
Browned the sides first thing this morning then popped into the SC with some beef stock, shed loads of red wine, garlic and the usual veg ready for tonights tea, I'll report back later.
On another note, wtf am I doing cooking at 6 am

 

[Rooter]

On another note, wtf am I doing cooking at 6 am

LOL i do it all the time! Sounds great and all those juices will make an awesome gravy!

 

[Scotty Cameron]

On another note, wtf am I doing cooking at 6 am

That is the only crappy part of the process, prepping the cooker before going to work. Done it three times this week.

 

[Beezerk]

That is the only crappy part of the process, prepping the cooker before going to work. Done it three times this week.

I kind of enjoyed it in a strange way, starkers in the kitchen browning off some meat...oooh Betty!

 

[chellie]

I kind of enjoyed it in a strange way, starkers in the kitchen browning off some meat...oooh Betty!

Nearly spat my drink over the keyboard then lol

I've got a chilli cooking away in mine.