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Pressure cooker recipes
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New Recipes added November 12, 2012

 

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Posted 35 days ago
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Sandra
Posted 550 days ago
I have just brought 3.51 litre sainburys slow cooker. Never used one before. Hoping to get a good tasty steak and kidney stew. Any ideas
Dee
Posted 1203 days ago
the instructions for my most recent slow cooker states that I have to have at least a pint of stock etc in the slow cooker whilst in use, but some of the tips here say its not necessary, what should I do?
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Posted 1342 days ago
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Jetson
Posted 1714 days ago
Clear, informative, smpile. Could I send you some e-hugs?
carol
Posted 1947 days ago
Hi i have tried three different models of slow cooker and with everyone of them the lid starts to move up and down after a while in the steam and i come home to a big puddle around the cooker on the worktop. What am i doing wrong?
Dianne
Posted 2002 days ago
Note 3 above, storing overnight in fridge - should I let the ceramic bowl warm up before putting it in the metal outer and switching it on?
aly
Posted 2005 days ago
can i use left over meat in a slow cooker as i want to do a soup with beef left from yesterdays roart
ange
Posted 2254 days ago
i saw a recipe for chicken but cant remember what it was but it said to place balls of tinfoil in the bottom...is it safe to do this?
thanks
reader
Posted 2268 days ago
Hi Daniel! A tip from my late mum for removing smells and tastes from containers was to put a tablespoon of colemans mustard powder in warm water and leave for 24 hours. It has worked for me on plastic containers.
daniel
Posted 2307 days ago
hi i have beeb slow cooking for a while now. every time i do anything in my crock pot it has started smelling and tasting metalic. it really not nice and i dont know why. Has anyone got any ideas to what it might be. would be very greatful for any advice as have tried leaving out ingredients but cannot find out what is doing it.
Rach
Posted 2334 days ago
Hi Jem

Ive got the Tesco one too & if i recal it doesnt come with a cook book! Ive actually used mine for the first time today. Im making a beef stew put everything in this morning and put it on "low" hopefully it should all be done for later when i got home about 7ish. Mine will of been on for around 12hrs so hopefully should be perfect cant wait for dinner lol :)
Jem
Posted 2335 days ago
Hi, I have acquired a Tesco slow cooker without a manual/ cookbook. I have tried ringing up the tesco helpline (0845 no.) but was kept waiting 10mins. Does anyone know if I can download a book?
Danthespan
Posted 2370 days ago
Hi
I have put a meat joint in my slow cooker . I have put water in just below the top of the joint..it has been on for 4 hrs now put some patatoes and carrots in also..and it is not boiling just simmering how long does these joints take ??
D
Ann
Posted 2444 days ago
Love my slow cooker.When cooking a joint,mince or stew i place my ingredients in a pyrex dish cover in foil and place on an upturned saucer in the base of the slow cooker,then add enough water to come 1/2 way up the dish.,this way it never dries out.I cook fruit cake,egg custard,
stewed fruit this way too.
ztunga
Posted 2668 days ago
hello Britain!,
In Uganda, my mother used a similar pot, cooking on a slow heat to work loose and make tender the loin of opposing tribesmen. the flavour and vigour one manifests from such cooking proceedures are indeed wonderous. (we never ate vegetables with flesh as it took away much of the chakra). Excellent tips!
tony feaver
Posted 2672 days ago
i wouldnt take any the tin pot cjef mr darren w r fogal says like a pinch of salts as everyone knows the only thing he can do is bing ding meals and boil in the bag, the butchers pub at westleigh lane is crap
tracy
Posted 2685 days ago
Hi, I have a 330 watt slow cooker but everything so far has come out dry or burnt with no moisture left. I am following the recipe but should the cooking time be reduced because of the high wattage?
hendyswolly
Posted 2685 days ago
Hi there, to all those worried about the slow cooker drying out, this is very unlikely, if the lid is left in place during cooking! I have cooked all manner of meats almost dry in the slow cooker, only 1 or 2 tablespoons of liquid, and there has always been loads of jiuce in the slow cooker at the end of cooking, and I have used slow cookers for far too many years to say!!
jcmb57
Posted 2686 days ago
I've used a slow cooker for over 25 years, wouldn't be without one.
Richard
Posted 2686 days ago
Less water is the key to getting the delicious juices from the ingredients. I have slow cooked marinated ribs with no water at all and the results are juicy and tender beef.
Denise
Posted 2688 days ago
I've been using a slow cooker since christmas and have found that you don't always need to add alot of stock as the vegetables, meat produce water when being cooked.. I always worry about mine drying out but the less water the better. just enough to coat would be ok. ( I think anyway) - Happy cooking... slow.
Bev
Posted 2689 days ago
Hi. Im new to slow cooking so just wanted to check if the liquid in the slow cooker should always cover all the ingredients? i attempted chicken casserole and ended up having to use a lot of stock to cover all the meat and veg which seemed like too much liquid
thanks
darren w.r. fogel
Posted 2718 days ago
no reason why you cant use a metal trivet if it fits but rough cut root veg will add more flavour to the dish and can be used to thicken the gravy with a quick liquidise x
Slowcooker Man
Posted 2725 days ago
Hi Laura,

Yes, that's the best way of a lean but succulent roast. I do marinated beef ribs in the slow cooker this way before I flame them on the BBQ. The result is a super tender and succulent BBQ rib.. Try it and let me know what you think.
Laura Milne
Posted 2725 days ago
hi there i wanted to know if i can put a metal rack in my slow cooker to sit my meat joint on so it doesnt sit in it fat all day!
 

Slow Cooker Recipes

Top Facts about Slow Cookers

Top Facts about Slow Cookers

  • They are economical, as they generally use less energy to cook the same amount of food as other methods. The heat produced is also much less, which is great in summer.
  • You can use a slow cooker to prepare a really healthy tasty meal, as they don't usually require oil, and can be made up mostly of fresh veggies- with lean meat added if desired- with herbs and spices to create a wide variety of flavours.
  • Pre-plan for a busy schedule by chopping up the ingredients the night before and storing directly in the stoneware bowl, in the fridge, ready to cook the next day.
  • The extreme slow cooking results in tougher (cheaper) meat cuts ending up lovely and tender.
  • The low cooking temperature allows you more freedom in when you eat, as it doesn't tend to overcook or burn the meal, so it can stay hot until your family or guests are ready to eat.
  • All the delicious juices remain in the dish. Healthy vegetable water isn't lost in draining, as in when cooked in a saucepan.
  • Unless instructed to do so by a recipe, don't lift the lid of your slow cooker as they take a while to reach the proper temperature, and this is lost when the lid is removed. Also, a lot of necessary moisture can also be lost.
  • You should fill your slow cooker about one third to half full for optimum cooking.
  • A lot of root vegetables are slower to cook than meat, so should be placed in the bottom of the slow cooker. Quicker cooking ingredients, such as seafood, frozen veggies, quick cook veggies such as broccoli and dairy, should always be on top, and usually only added for the last half hour or so.
  • Try to cut your ingredients in similar size pieces- or allow for size variation depending on required cooking time of each ingredient- so that they will cook in the same timespan.
  • Meats are often better browned quickly in a frypan first, especially if you want the browned appearance in your meal.
  • Begin your cooking on a high heat, to get the slow cooker up to temperature (which is important especially if meat is being cooked) and then reduce heat for the remainder of the time.
  • Never pour cold water straight into a hot slow cooker bowl to clean as it may crack. Add warm water or allow to cool first.
  •  

    Slow Cooker Safety Tips

    • When purchasing a slow cooker, look for one with a removable liner. They are much easier to clean. If you have a non-removable liner, however, all is not lost! Line your slow cooker with a cooking bag and you'll have no cleanup at all. Spray the inside of the liner with cooking spray before you fill it to make cleanup easier.
    • 60C is the temperature the food needs to reach as quickly as possible. If you are at home during the cooking times, test the food temperature after four hours of cooking on LOW - the temp should be at least 60C.
    • For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 60C. Then turn the dial to LOW and finish cooking.
    • Experts recommend you do not put frozen foods in the slow cooker. All foods should be defrosted before cooking so the food temperature can reach 60C as soon as possible. However, since none of my family members are in a high-risk group, I often cook frozen foods in the slow cooker. The informed choice is up to you.
    • Remove cooked food from the slow cooker or liner before you refrigerate the cooked food. Because the liner is made of such thick material, the food won't cool down quickly enough to prevent the growth of harmful bacteria.

    Tips & Interesting Information about Slow Cookers >


     
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