Slow cookers

I can’t help, but I’ll watch for any recommendations. I bought a certain type of air fryer on recommendation from GN and it’s been a real time and money saver.

I got a small one from Amazon and it cooked far too quickly . I returned it because of this but really it was far too small for 2 of us. All my other ones are normal size and I can freeze what we do not eat . My oldest is held together with tapre and string but I still like it . It must be over 40 years old as we used to take it on holiday when we went as a family .

I use a Crock pot weekly with a liner it’s brilliant stews casseroles even cheesecake a kitchen essential in our house.

Many years ago Bought one for 2 people. I found it was not big enough so my present larger one is ideal. I live on my own and usually would use the slow cooker and have a meal today, tomorrow, then freeze the remainder, usually around 3 portions. I find this more cost-effective and it appears to work for me.

5553n

Dear Gransnetters, my son has lent me their slow cooker- my goodness they have come on since the days of the ceramic pot. This one has a metal pot for prebrowning etc but it is 'family sized' and cooks very fast for the smaller quantity for just us (×2 even with leftovers)! Any suggestions for a smaller model please? Thank you

I've got one of those - as you say it's 'family-sized' so we only use it when family are here.

For everyday use (just the two of us) I have a Lakeland Ceramic 1.5 Litre Slow Cooker. You can buy them from Lakeland and Amazon, and not doubt other outlets.

no doubt

not "not doubt"

I need more coffee...

I also have the Lakeland 1.5 litre model and it's ideal for one or 2 person meals.

... meant to add that the Lakeland 1.5 Litre Ceramic Pot does appear to cook things rather too quickly, so I allow plenty of time and cook everything on SLOW and that works perfectly.

Another hint - though I'm pretty sure it's one that loads of GN's already know and utilise... I never pre-brown any meat, with the exception of minced-beef. I buy good quality cuts and put them straight into the pot, usually on a bed of chopped onions. After 8 hours of slow cooking, the taste is excellent.

The theory is that browning seals the flavour in. If it did the meat would explode as its water content in the meat expanded with heat and couldn't escape because it was sealed in. More to the point it caremelises flavour on the outside, however, as you then slow simmer the meat etc for many hours, it all just dissolves into the gravy. So why bother?

I stopped wasting my time and energy browning meat or vegetables for casseroles and stews, decades ago. Put it directly into the slow cooker and let it get on with it.

I’ve got a medium sized Russel Hobbs one, which I’ve had for some years. I just put everything straight in, and get excellent results.