Slow Cookers

[Joanne]

Hi Fozzie

Mine is an English brand - Morphy Richards but it's almost worn out I've used it that much over the years.  I mostly use mine for cooking meat, I just put a full joint of lamb/beef/pork/full chicken etc in the pot, sprinkle with herbs of your choice and cook on high for 3-4 hours depending on size of meat or cook on low for 8 hours.  The meat with a bone is usually best and it is so tender.  No water, no stock, just place in the bottom.  It cooks in it's own juices which is then used for the gravy.

My instructions always said i needed to cover the top of the meat with stock or water but since i've been in Australia a friend told me they don't add water/stock and i've done that every since.

On Wednesday I did leg of lamb in the slow cooker, made the yorkshire pudding batter in the tmx, then the gravy in the tmx and put in the thermoserver to keep warm, followed by mash in the tmx while cooking the vegetables varoma style on top, no pans needed at all, oh yes and the oven was on to cook the yorkshire puddings and they turned out so light and fluffy.

See how you go.

Jo
x

[Frozzie]

thanks jo 

[Very Happy Jan]

Wish you lived close to me Frozzie. I'd give you one of mine.  I have an old one that is simply high or low and a Morphey Richards that I bought as I wanted to be able to programme cooking times. When I bought it I didn't investigate it enough and discovered it only had 1 heat setting and it was between the old high & low. This meant I had to cook things for a shorter time and then it would click to warm. Sounds ok, but if I put it on before work things were cooked by early afternoon and then kept warm for 4-5 hors before I got home and were actually overcooked. So that one has been mothballed pending sale on ebay and I bought the NewWave 5 in 1 cooker. This also has only 1 heat setting for slow cooking but I can programme a delayed start time which works perfectly. The browning function is also fantastic before switching to pressure cook or slow cook.

[Rogizoja]

I have Russell Hobbs 6 litre version with ceramic pot that can be used over an open flame for browning and wouldn't be without it.  I do lots of dishes using cheaper cuts of meat (ox/pig cheek, scrag end of lamb, oxtail, shanks etc) and the long, slow cooking tenderises them beautifully and makes a rich, unctious (love that word ) gravy/sauce. Just chuck it all in and in 4-8 hours you've got a top class meal.  Just be careful you don't use too much liquid to start with.

[CarolineW]

I actually have 3 - small, medium and large.  And I use a selection of them several times per week when I know there isn't going to be time to cook, even with Thermie.  Or i'll be exhausted, or it's a dish that tastes better slow cooked, or I'm cooking extra for the freezer.

The smaller ones tend to be used for doing potatoes and side veg or pudding, or if i'm batch cooking several things at once.

My medium size is Breville.  Small is basic own brand from Argos.  And I can't remember what the large one is right now, although it allows me to brown, has a timer function so things don't overcook, and a keep warm function.

I mainly just throw things in, but my favourite cookbook is ultimate slow cooker recipes which is a British one.  I'll look up the author if you're interested.

They don't replace thermie, but I wouldn't be without them.

[achookwoman]

My slow cooker is one of the few things that have survived the TMX invasion.  I have several books,  the SallyWise one and a couple that I gave my daughter and these...

[Frozzie]

ah vhj the story of my life lol...thanks to everyone else for the info...just seems something i would use when we wil get home late or are tied up with sport etc...thanks for the books you have too...will check them all out!

[Chelsea (Thermie Groupie)]

Just thought I would mention (for anyone who has a very old slow cooker) that there was a warning issued on TV regarding vintage slowcookers a couple of years ago. Some of the older ceramic bowls contained lead which was found to leech into the food.  My sister bought a vintage one at a garage sale (rather retro and very cool) but has since replaced it.

[Cornish Cream]

Just thought I would mention (for anyone who has a very old slow cooker) that there was a warning issued on TV regarding vintage slowcookers a couple of years ago. Some of the older ceramic bowls contained lead which was found to leech into the food.  My sister bought a vintage one at a garage sale (rather retro and very cool) but has since replaced it.

How old Chelsea? Mine is pretty old,so I could be in this position

[Meagan]

I have a brevile and love it for chucksteak casseroles. You can put it on in the morning and come home to a fabulous smelling house. Throw on mash or rice in the Tm or just eat it as is I think the larger the better in terms of capacity.

[Chelsea (Thermie Groupie)]

I have been trying to find the report online CC. The problem is that slowcooker "leads" (or cords) also contain lead which makes googling a nightmare. The report basically said that all vintage slowcookers that are glazed contain lead. Many modern slow cookers also contain lead and when cooked it does transfer into the food. It is in very small "permitted" amounts but the problem is that lead builds up in our system so no amount is really acceptable. Some modern slow cookers have a stainless steel insert which solves the problem. Cuisinart are certified lead free and they have ceramic glazed bowls. In the US you can buy disposable slow cooker nylon liners. That opens up another whole can of worms though. 

[Cornish Cream]

Thanks Chelsea,it looks like I will be looking for a new Slow Cooker.

[ahoney]

Does anyone know what brands make them with the stainless steel bowl? My understanding is all the ceramic ones leach lead even if guaranteed lead free as they are allowed to say they are lead free as long as they are within the required limit!

[Chelsea (Thermie Groupie)]

I have read that in the US companies are allowed to claim they are lead free if they are under the permitted level.  I'm unsure about Australia - probably the same . Cuisinart have stated that they are completely lead free.

[Frozzie]

i noticed one that had a stainless steel base and total glass bowl and lid..it was however alot more expensive than the others...im still doing research