Re: Slow Cooker Problems
- From: "Nancy2" <nancy-dooley@xxxxxxxxx>
- Date: 15 Sep 2006 07:37:05 -0700
Brogden Fields wrote:
I have just bought a slow cooker and tried a recipe for paprika beef.
The recipe said to fry the onions and brown the beef first, and get
everyting simmering before transferring to the slow cooker, but the
manual said that the browning step could be omitted if time was tight.
Because I wanted to put everything on before I went to work I put the
raw sliced onions in the bottom of the pot, put the diced beef
(straight from the fridge) and other bits on top, covered the whole lot
with boiling water and put it on low.
Eleven hours later it smelled great! However, the beef was not as
tender as I expected, and was also quite dry, and the onions were tough
and stringy. I was very disappointed.
I don't really want to have to part cook things before putting them in
the pot because I can't do this in the time available in the morning
before going to work, so what can I do to get better results?
My slow-cooker is an older West Bend (not ceramic) - but I only use the
low setting after the stuff is completely done and then just use it to
keep the food warm.
When I turn mine on for an all-day or 6-hour cook, I put it at least on
"medium," and sometimes a little higher. Experiment some weekend day
when you're home.
N.
.
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