My sister has put me off getting a slow cooker as she thinks everything ends up tasting the same. Is this true? And if so, what can be done to avoid it? Also, I am concerned about the hygiene involved in using slow cookers. Does bacteria have a chance to grow in the early stages of cooking? Any solutions to these problems would be great. Thanks.
My favourite joint is brisket, it is cheap, tasty and can only really be slow cooked, I add mushrooms and onions and add the brisket on top, turn on low for hours and by the time it's ready there is enough liquid to make a gravy with the mushrooms and onions i use bisto to thicken in the slowcooker when the meat is resting