Thanks to Michelle who asked about using her slow cooker, I thought I would post a few instructions that I was given from the Aussie Slow Cookers Yahoo group. They have some great recipes in their files and hopefully you can follow the link here. If not I will post a few of my favourite recipes over the next few days.
In terms of "Dry roasting" in the slow cooker it couldn't be easier. Basically I take my frozen roast (yes, frozen)and place it in the slow cooker on either a bed of potatoes, onions or foil balls. This allows the roast to steam in the juices and leaves the meat very moist. Also be raising it up off the bottom of the pot it is not in direct contact with the heat and so you don't get a burnt bottom. If you don't feel comfortable with putting it in frozen then by all means thaw it first, but I never do and most of the girls on the slow cooker group don't either. I have cooked chickens, roast beef, legs of lamb and many pieces of pork this way. You can marinate the meat as well or add flavours to the bottom of the dish with the potatoes etc.
From frozen I normally cook it on high for a few hours and then switch it down to low. If I am going out all day I just leave it on low all day. If your slow cooker is new I would suggest that you try it on a day you are at home so you can work out how quickly it cooks in your particular brand. It does vary between brands and the new slow cookers do cook things faster then their vintage cousins. hence older ones are highly sought after by slow cooker addicts!
Will post more info in the next few days but right now I must head off to work! Please leave any questions in the comments or if you would like me to write about a particular recipe/method please ask.
Take care of you :)
In terms of "Dry roasting" in the slow cooker it couldn't be easier. Basically I take my frozen roast (yes, frozen)and place it in the slow cooker on either a bed of potatoes, onions or foil balls. This allows the roast to steam in the juices and leaves the meat very moist. Also be raising it up off the bottom of the pot it is not in direct contact with the heat and so you don't get a burnt bottom. If you don't feel comfortable with putting it in frozen then by all means thaw it first, but I never do and most of the girls on the slow cooker group don't either. I have cooked chickens, roast beef, legs of lamb and many pieces of pork this way. You can marinate the meat as well or add flavours to the bottom of the dish with the potatoes etc.
From frozen I normally cook it on high for a few hours and then switch it down to low. If I am going out all day I just leave it on low all day. If your slow cooker is new I would suggest that you try it on a day you are at home so you can work out how quickly it cooks in your particular brand. It does vary between brands and the new slow cookers do cook things faster then their vintage cousins. hence older ones are highly sought after by slow cooker addicts!
Will post more info in the next few days but right now I must head off to work! Please leave any questions in the comments or if you would like me to write about a particular recipe/method please ask.
Take care of you :)
2 comments:
Thank you so much Lisa, this is greatly appreciated. I would love to know some of your favourite recipes.
I have used mine for corn beef and curries but would like to make more use of it, especially when I'm working afternoon shift.
I have a 3.5lt Sunbeam. I saw quite a few of the older ones at the market on Sunday, I didn't realise they were sought after.
I've given you an award. The details are on my website. : )
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