Slow cookers and how to use them

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Posted at 10:02AM, 02 March 2012 by Holly Brooke-Smith - Editorial assistant, Good Food magazine

Slow cookers are making a comeback, so we've been busy in the Good Food Test Kitchen, trying them out. Here are our picks, plus lots of tips to help you get the best from this money-saving gadget.

Our best buys

Perfect for a couple

Lakeland 1.5 litre. £19.99, Lakeland

This 1.5-litre model is great if you'd like all the benefits of a slow cooker but don't have a big family to feed. It produces about 800ml of soup (ideal for two).

Simple to store

Morphy Richards 4.5 litre, £89.99, morphyrichards.co.uk

A favourite with our cookery team, the base slots into the pot - good if you're short on cupboard space. Plus, it has a browning function so no need for separate pans.

Versatile

Crock-Pot 4.7 litre, £44.95, John Lewis

The stoneware pot of this slow cooker can be used on hobs and gas rings (with the included metal trivet), which allows you to brown meat in it, plus it's attractive enough to carry straight to the table to serve from.

Good for entertaining

Judge 3.5 litre £35, judgecookware.co.uk

This heats up quickly and has three settings, ranging from all-day cooking to a few hours. The inner pot can also go under the grill so it is easy to add a crispy finish to hotpots and bakes.

Why they're a good buy

Slow cookers are energy efficient. They use a heat source roughly equivalent to two bright light bulbs at 200-250 watts running for three to 12 hours, compared to an oven, which uses about 700 watts.

Tougher cheap cuts of meat become tender after long, slow cooking so they're ideal in a slow cooker.

If you want to come home to a hot meal, you can set the cooker before you leave the house and let it work away safely all day.

Recipes such as casseroles, stews and braises are great in slow cookers, as the gentle cooking allows flavours to develop.

What to look for

We found that medium and smaller slow cookers had more reliable heat distribution.

You cannot fill a slow cooker right to the rim, so a 5-litre model will produce about 4 litres of food.

A glass lid is a good idea so that you can see the progress of your food without losing heat by lifting the lid.

Best results when cooking

No liquid escapes from a slow cooker, so when adapting a recipe not specifically written for a slow cooker, reduce any added liquid by one-third to compensate.

Don't remove the lid too often to avoid heat loss.

The inner pot needs to be at room temperature before you start cooking. If you have kept a slow-cooker dish in the fridge, you must wait for it to warm up before turning on.

Slow cookers vary considerably so follow your manufacturer's manual for guidelines on temperatures and cooking times.

Slow cooker storecupboard essentials

If you are cooking rice in your slow cooker, buy the easy cook varieties and rinse until the water runs clear, otherwise you will be left with a sticky mess.

Gravy browning will add colour to stews, as food cooked in a slow cooker is usually pale. Marmite will do the same job, and season at the same time.

Use arrowroot or cornflour to thicken sauces, by removing a spoonful of sauce from the pot, and whisking with 1-2 tbsp arrowroot before returning to the pot.

A dash of cream or crème fraîche at the last minute will enrich sauces and soups.

Slow-cook supper recipe ideas

Chicken, bacon & potato stew

Italian vegetable bake

Thai beef curry

Comments

laurabaker

3 March 2012, 9:33AM
laurabaker

Does anyone have any good slow cooker recipes, other than the ones above? I've tried one or two things but found that I much preferred the oven baked version. Thank you!

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welsh lass

3 March 2012, 2:11PM
welsh lass

I find using the oven is the same principal plus there is a timer. The trouble with a slow cooker is the moisture doesnt escape and you end up with lots of additional water. With the oven you can lift the lid and let some moisture evaporate. Most casserole/stew recipes can be used but less water. Google for more recipes.

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trees0604

4 March 2012, 12:33PM
trees0604

There is an excellent recipe book called 'The Slow Cooker' that has a large choice of recipes and the instructions are for both a slow cooker and an oven, so you can take your pick. I love my slow cooker and do everything in it including risottos (delish in slow cooker and no faffing around!). Agree about the extra stock but you learnt to cut the amount you put in.

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LiveForFood

4 March 2012, 6:32PM
LiveForFood

I like the recipe book New Recipes for Your Slow Cooker by Annette Yates. It explains how to get the most out of your slow cooker including browning the meat first, and not putting too much liquid in. My slow cooker recipes have improved a lot since buying the book.

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SamLouB

4 March 2012, 7:50PM
SamLouB

I have a 5 litre slow cooker - but sometimes only want to do a small amount of cooking. Has anyone used a normal casserole dish inside a slow cooker?

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Sallyj

4 March 2012, 8:56PM
Sallyj

Hi I use my slow cooker a lot. For all sorts of recipes but my favourites are chilli, tagine, gammon in coca cola or just a good casserole. I really like the idea of doing a rissotto in it though if anyone can give me a few hints and tips for this that would be great!

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Lushious

5 March 2012, 9:31AM
Lushious

I've had a slow cooker for about 20 odd years and use it from time to time. But is there something wrong with me? I find that everything I cook in it comes out tasting the same!!! Whether it's chicken, beef, lamb or whatever. The flavour disintigrates and is tasteless, no matter what I cook in it. I much prefer using my oven with a timer. The flavours stay intact!!!

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Sallyj

6 March 2012, 12:46PM
Sallyj

Lushious perhaps you are cooking things for too long. Trying using the low setting if you are going to leave it cook all day, otherwise on high it only needs half a day. Try a gammon joint with a quatered oven and coca cola two thirds to the top of the joint and I promise you will know it is ham you are eating!

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Lushious

6 March 2012, 1:59PM
Lushious

Thank you Sallyj I'll give it a go. I do like the fact that it all gets cooked while you are worked, even though I think its tasteless!!!

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warriorbox

30 September 2012, 12:07PM
warriorbox

I like my slow cooker and use it a lot, freezing several portions if I am cooking just for me. I know that often there is a lot of liquid left over, but I use this for soup. I have a favourite which is chicken, sealed on the hob with onions, added to the pot with hot chicken stock and honey and mushrooms. I use chicken thighs for economy, and the meat just falls off the bones. A little cream added ten minutes before serving and stirred through makes this really delicious.

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