Slow Cooker Question Please.

[marsh man]

32 minutes ago, Aled said:

I do pheasant in a slow cooker, chunks of potatoes and carrots at the base, wrap the pheasant in bacon, add a chicken stock pot, and a small onion, leave on low from 8am until i get home from work around 5.30pm, usually tastes really good! 

That is worth knowing Aled , I have got a Pheasant hanging up but I might try a couple of Partridges to begin with as I am still on work experience 

By the way , the end result look very nice to come home to after a hard days work 

[marsh man]

9 hours ago, JKD said:

DOHHHH !!! Too late 🤦😆🤣

Where was Simon when I needed his expertise at the switching on time , the Sprouts have been in for 16 hours and just now when I had a look they had all escaped with no visual signs of not even one , with all the very good tips I have got from the kind members my next attempt should , or will be a lot better , mind you , my first attempt will still be a decent meal , can't ask for more than that .😋

[Aled]

Cheers MM 

[TIGHTCHOKE]

1 hour ago, marsh man said:

Where was Simon when I needed his expertise at the switching on time , the Sprouts have been in for 16 hours and just now when I had a look they had all escaped with no visual signs of not even one , with all the very good tips I have got from the kind members my next attempt should , or will be a lot better , mind you , my first attempt will still be a decent meal , can't ask for more than that .😋

Even if you drink it through a straw.   

[Krico woodcock]

20 hours ago, Houseplant said:

I've spent longer thinking about this than any one should (doesn't mean I'm right though!). I only cook wild game two ways now, hot and fast or low and slow. For the latter, the lower and slower the better. Hate to say this, but I get much better results using a dutch oven in an electric oven rather than an electric slow cooker. Don't know why, but everyone I've spoken to agrees.  

Never add water!

I concur,  although i use a gas  oven.  

Edited Wednesday at 18:05 by Krico woodcock

[Krico woodcock]

19 hours ago, marsh man said:

Yea , I'm sure that will be edible , might try some tomorrow dinner time and then the rest for tea , I have got two nice Red legs , No J K D I haven't burnt myself I am talking about Partridges hanging up in my freezing garage , might do them for Saturdays night tea so the feelers will be out for more pointers like keeping the breasts whole  , or cutting them up ?.     MM

Quick a delicious way for doing your redlegs, fillet breast and leg off either side of breat bone,  season sea salt,  black pepper,  hot pan, olive oil,  butter,  Place skin side down,  and baste leg thigh,  when top side of breast is tepid warm turn over,  baste breast and leg, for another couple of minutes,  then turn pan off, leave to rest for 5 minutes then slice breast,  pour some pan juice over,  enjoy..

[marsh man]

12 minutes ago, Krico woodcock said:

Quick a delicious way for doing your redlegs, fillet breast and leg off either side of breat bone,  season sea salt,  black pepper,  hot pan, olive oil,  butter,  Place skin side down,  and baste leg thigh,  when top side of breast is tepid warm turn over,  baste breast and leg, for another couple of minutes,  then turn pan off, leave to rest for 5 minutes then slice breast,  pour some pan juice over,  enjoy..

Thanks for that , I will soon be worrying about putting to much weight on instead of losing it , just got to sensible , which for me is easier said than done 

[marsh man]

Well the prof is in the pudding as they say , or in my case , we will call it , Lamb neck filet stew , t b h it wasn't that bad , if anything it was cooked for to long , I did find the Sprouts but again cooked for a lot longer than need to , the meat was tender and the dish that looked nearly full ended up about half full , more than enough for one meal and the rest is already gone , I know one thing my dog won't be sleeping in my bedroom tonight after eating the well done Sprouts , back to fish and chips tomorrow night. 

J K D would had smiled , I took two photos and on one of them the lens got covered with the steam and you couldn't see the plate let alone what was on it 

[Morkin]

That looks alright👍, like I say you can always tweak it a bit, it’s the wrong night to leave the window open after you’ve both had them sprouts 😂🤣😂😷👍

[marsh man]

21 minutes ago, Morkin said:

That looks alright👍, like I say you can always tweak it a bit, it’s the wrong night to leave the window open after you’ve both had them sprouts 😂🤣😂😷👍

I don't mind myself , but if my dog break wind just once he will have to put his bed outside and face the weather conditions  , I am not that hard as I will put a hot water bottle in it 

[ditchman]

that john is pure rocket fuel........

im doing a slow cooked Hungarian Goulash as we speak...i will leave that to burble away until 11 o'clock then let it superate overnite and tomorrow rattle up a nice suet and parsley dumpling

[JKD]

Looks very nice MM 👌 I think your dog wouldn't want to sleep in your bedroom after both of you eating that ! 💨💨💨😷😵‍💫😆🤣

[marsh man]

34 minutes ago, ditchman said:

that john is pure rocket fuel........

im doing a slow cooked Hungarian Goulash as we speak...i will leave that to burble away until 11 o'clock then let it superate overnite and tomorrow rattle up a nice suet and parsley dumpling

I think rocket fuel is being to polite  

 

36 minutes ago, JKD said:

Looks very nice MM 👌 I think your dog wouldn't want to sleep in your bedroom after both of you eating that ! 💨💨💨😷😵‍💫😆🤣

If either of us break wind then I am going in my spare bedroom , breathing in those fumes won't be doing my ole heart a lot of good 😋

[Dougy]

MM, well done on the photo, you have mastered the art of "uploading"  

Looks very tasty, glad you found the sprouts. 

[marsh man]

10 hours ago, Dougy said:

MM, well done on the photo, you have mastered the art of "uploading"  

Looks very tasty, glad you found the sprouts. 

Morning Dougy     Considering how long the Sprouts were cooking they held up very well along with the other bits and pieces , I am used in putting all the veg in my steamer and steam away for around 15 minutes , everything seem done but not overdone if you know what I mean ,so cooking something for a day was all new to me , I will do again but cut the time down by half and then see how it go , as for the photos , I would say I have half mastered it , I am sure there is a easier way and no doubt I will find it just like I did the Sprouts 

[Dougy]

MM, Next visit to the butchers ask for chuck steak cut about 2inches thick. Slice into 2-3 inch pieces (Swan vesta box size) brown off well and do what you did with this meal. 

Shin is another good one in a slow cooker.  

I've just knocked up some ramekin pots with venison and chuck steak, in the freezer ready. 

[bruno22rf]

15 hours ago, marsh man said:

Well the prof is in the pudding as they say , or in my case , we will call it , Lamb neck filet stew , t b h it wasn't that bad , if anything it was cooked for to long , I did find the Sprouts but again cooked for a lot longer than need to , the meat was tender and the dish that looked nearly full ended up about half full , more than enough for one meal and the rest is already gone , I know one thing my dog won't be sleeping in my bedroom tonight after eating the well done Sprouts , back to fish and chips tomorrow night. 

J K D would had smiled , I took two photos and on one of them the lens got covered with the steam and you couldn't see the plate let alone what was on it 

Looks good to me, bit more gravy and a home baked slice of crusty bread and I'd be in heaven.

[marsh man]

1 hour ago, bruno22rf said:

Looks good to me, bit more gravy and a home baked slice of crusty bread and I'd be in heaven.

Yes, t b h it wasn't that bad , the meat was very tender but I thought the veg were a bit overdone , were not burnt by no means but I am used to mine just being in the crispy stage , when we have our next shoot I will get it already and switch it on low just as I leave home and it will be on low for around nine hours and then see what that is like . 

[TIGHTCHOKE]

25 minutes ago, marsh man said:

Yes, t b h it wasn't that bad , the meat was very tender but I thought the veg were a bit overdone , were not burnt by no means but I am used to mine just being in the crispy stage , when we have our next shoot I will get it already and switch it on low just as I leave home and it will be on low for around nine hours and then see what that is like . 

Sounds like it was ALL OVERDONE, all part of learning to operate this vastly NEW equipment.   

[marsh man]

7 minutes ago, TIGHTCHOKE said:

Sounds like it was ALL OVERDONE, all part of learning to operate this vastly NEW equipment.   

I fully agree Dave , more overdone than underdone but as you rightly say it is all part of learning , as for new equipment , it might be to me but slow cookers have been around longer than I have , so the early ones will soon be an antique , quickly followed by an ole Marsh Man    

[TIGHTCHOKE]

Just now, marsh man said:

I fully agree Dave , more overdone than underdone but as you rightly say it is all part of learning , as for new equipment , it might be to me but slow cookers have been around longer than I have , so the early ones will soon be an antique , quickly followed by an ole Marsh Man    

Oh I am aware of the longevity, I have been using them for years, I now do 99% of all my "cooking" in the microwave or the air fryers.  

Quick, cheap to run and very reliable.