Slow cooker yay or nay?

What a brilliant idea, yogagran. Not that I cook lol. But great idea. Did you think of it yourself ?

Stans perhaps I should do that (the bit of paper thing) but we usually get a fairly big bit as we love it and it keeps so well.

I have made an attempt to be better organised this year, and asked several friends who I know won't be cooking if they might be able to lend me a humungous sized pan !

I have a small pressure cooker which also slow cooks (vented). I LOVE it. What a time saver. Yesterday I used the pressured steam cook facility to cook double the potatoes I needed. I mashed them and saved half. This morning, after walking the dogs but before work I put beef, tinned toms, carrots, celery and a stock pot in on slow cook. Tonight, I reheated the mash and enjoyed a very tasty dinner with little washing up : )
The leftovers I will blitz with stick blender and that will be soup for tomorrows lunch.

It makes a great rice pudding on slow cook and it is also a savoury rice cooker but I have yet to try that.

I have got a conventional oval slow cooker but that is now in the cupboard as I mostly cook for tow.

RIGHT . here I go again.
Nellie I would so love to boil a tongue & press . Getting one is hard they seem to be a thing of the past OR or so very dear doesn't seem worth the effort !

Nellie I would so much to have boiled tongue but they seem to be thing of the past round here !

I always bring gammon joint up boil , strain + froth, fill with fresh water & simmer away for about 30mins .
I find any shorter time and it is a little tough !

Anno I used to boil up and press Ox tongues for sliced meat in my pressure cooker. Before the days of BSE, and becoming a vegetarian.

I used to make wonderful shin of beef stew cooking it for hours in a large earthenware casserole dish as well.

A slow cooker seems to be of more use for meat cooking than vegetarian stuff.

Could you do yellow spilt pea soup in tone or would that take days?

In my carnivorous days, I used always to soak a gammon joint overnight and then cooked it in either the pressure cooker or the slow cooker, depending on the urgency of the situation.

It sounds horrid and maybe you catch something but the tried and tested method chez moi is run a finger across the top of the gammon and lick said finger. If it tastes salty after the first bring to the boil do it again. I usually don't need to boil up again . Also skim any scum off the top for the first boil so the stock will be lovely and clear. I also keep a piece of paper in my purse with the depth and circumference of the ideal piece of gammon as it's a pain finding it's too big when you get home.

I find smoked gammon tends to be saltier, but either way I soak for a few hours, throw water away and start again.

However I have never cooked mine in the slow cooker. I have read a few accounts of great success cooking it in cola!

This reminds me, I might try to dig out my "Cursing the Gammon" thing from last Christmas!

Thanks for your help, Brendawymms - I am going to give it a go tomorrow.

Some gammon joints are saltier than others. It would be nice if you could tell which is which before you cook and serve it. I bring it to the boil in a saucepan and let it soak in the warm water while I get everything else ready, or longer sometimes - depends what else I am doing. Overnight is a bit of a pain unless you are very organised. Then throw out the water and start with fresh.

Talking about the gammon joint, do you soak it over night first to get rid of the salt? I like to use the liquid as soup and wonder if it would be too salty if you didn't do this.

If you want it browned then put chicken in a frying pan to brown the skin first. Sometimes I use tin chicken soup or dried apricots with a chicken stock. If you google slow cook chicken I'm sure you will find lots of ideas. Just remember 5 to 6 hours cooking.

Well I put the chicken in the cooker and I have mine with a curry sauce around it, either home made or jar and then cook on automatic for six hours.

Ok, you have all made me feel guilty for not liking my slow cooker. I don't eat meat but the other family members do, so could one of you kind ladies please explain how to cook a whole chicken in the dreaded slow cooker. I happen to have a chicken sitting in the fridge and am willing to give it a go, but what do I put in with it? Does it have to have a lot of liquid? Help!

3.5 litres is big enough unless you are feeding a large family or want to freeze half. You can also get dinky little ones for people on their own, but I am not sure they would cook evenly.

I cook my ham in a can of Irn Bru plus some extra water, with a roughly chopped apple, a few peppercorns and some mustard seeds added.

Or lemonade/orangeade, with the peel of an orange/satsuma/tangerine and whole spices.

Or any other liquid that appeals to you - cider? apple juice?

I use mine , brought a smaller 3 litre one ,and like to do my casserole/stews in it.
Followed the makers instructions and cook on a medium heat.
Casserole wise had a tip to use Cumin in them for the bite, but its not to hot .
Mick

My mum gave me one when they first came on the market. It was so useful when we were all out all day and could have a good hotpot waiting for us in the evening. That was before I decided to become a veggie. It wouldn't be so useful now.

The best thing about slow cookers is the lengthy cooking time as we don't know the size of your gammon joint can only give a guess but about six hours is the time I cook everything. A little water some spices and bay leaves and set to automatic and leave.

Used to have one years ago.Didn't really use it, as it was big and heavy. This thread has got me interested again. I've done some research and decided on one where I can brown the meat first.
Looking on the internet, there are loads of interesting recipies including a lovely one for a gammon joint. Thanks for the thread. X

Yay, I have one. It is a large oval Sainsbury one. A third off, and quite a good write up. Looking forward to trying it. Want to cook a gammon joint at Christmas. How do I find out how long to cook it for?

I love mine but its stainless steel which means I can brown meat,make the sauce and if I've overdone the liquid I can reduce on the top before I serve. I combine it with Delia's cheat recipe book. It's practically a no cook day but I use less fresh herbs in it as they seem to develop a very strong flavour ,especially thyme .

Mine s bubbling away as we speak,
Chicken
Carrots
Onions
Celery
Mushrooms
Pearl Barley

Splash of Lea & Perrins , finely chopped garlic , seasoning.
My mouth is watering as I speak , we will be enjoying it within the hour !!
one and all