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Slow-cooker woes...
I was given a slow cooker a while ago, & I've recently been experimenting with a few casserole recipes. While the different types of meat I've tried cook well, I've found that most root vegetables - carrots, parsnips, potatoes etc - remain quite hard & not cooked properly. The cooker has three settings (high, medium & low), & I've tried both cutting the vegetables smaller, as well as lengthening the cooking time. Short of cutting the veg so small that it ends up being more of a soup than a casserole, is there anything else I can do to make the veg cook properly? I don't really want to par boil them, as one of the advantages of the slow cooker is that you just chuck everything in & forget about it! Does anyone else have similar problems?
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Re: Slow-cooker woes...
Is it broken? The idea is you lump everything in the pot and leave it for many hours, it really should be that straight forward. Have you got a thermometer you could stick in and see what temperature it gets to after an hour or so?
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Re: Slow-cooker woes...
What sort of times are you cooking for, and on what setting?
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Re: Slow-cooker woes...
I find with my one that although it has 3 settings, I have to leave it on the 'high' one for it to be most effective . Typical time being about 6 hours. Try this , also you should be leaving your veg quite 'chunky' to prevent them disappearing (a problem that you don't appear to have a.t.m.) . You could try poping your veg in the Microwave (if you have one ) for a few minutes but if your cooker is working correctly then using the 'high' setting for about 5-6 hours or longer should solve your problem.