I keep taking recipes written for a pot on the hob or an oven and putting them in the slow cooker, and the result is consistently a paler, wetter, flatter version of the same dish. It is cooked. The meat is tender. It…
Split 1.5kg of beef cheeks, seared both the same way, same stock and aromatics. Oven batch went into a cast iron pot at about 140C for three and a half hours, cooker batch went eight hours on low. Both were tender but…
Boneless skinless thighs, six of them, in a sauce, low for six hours because that is what the recipe said. They are not raw and they are not exactly tough, but they shred into dry stringy fibres and taste like nothing…
Electricity here is expensive and metered, and I cook a braise or a stew about three times a week. Everyone says the slow cooker is the frugal option but eight hours sounds like a lot of hours. I already own the cooker…
Two kilo chuck roast, seared first, into the cooker with an onion, a cup of stock and some carrots, lid on, low for eight hours. It was hot all the way through and completely edible but it sliced rather than pulled, and…
700g of diced braising steak, straight from the freezer into the pot with hot stock, nine hours on low. It tasted normal and nobody was ill, but I want to know whether I got away with something or whether it is…
I have cut the stock in recipes by half and it still ends up soupy, and the flavour is thin along with it. Last night was chicken thighs, onions, peppers and a tin of tomatoes with no added liquid at all, and after six…
We are two adults who cook once a week and eat leftovers for four or five days, so I want capacity, but the cupboard it has to live in is 35cm deep and I am not leaving it on the counter. I keep going back and forth…
I soaked dried pinto beans overnight, drained them, and put them in with tomatoes, onion and stock for eight hours on low. They were still slightly chalky in the middle. Everyone I ask says beans in a slow cooker are…