Hi have been give a slow cooker which belonged to my Aunt. It must be at least 20 years old, I have used it several times but not with much success. The meat is cooked but not really tender. It may be that I haven't found the right recipe yet but I'm wondering if a more modern slow cooker would produce better results. I just measured the volume it is 3L. Thanks for you help.
how long do you have it on for? are you talking whole joints or portions? does it have a high and low setting - guess you've used the high one? mine's older than that and it works ok, so its either the model or something you are doing
I'm cooking chopped up meat for stews. I have as slow cooker recipe book which I follow, frying the meat and veg 1st. I have the cooker on all day while I am at work (7:30 am to 5pm) so I have been using the low setting rather than the high setting. There is still liquid in the stew when I get home, so it's not drying out. I have noticed the new cookers I have seen tend to be oval while mine is round, but I can't see that would make any difference?? I really would like to get the hang of this cooking method just to reduce the tea time cooking stress I have at the moment
for that length of time i would expect mine to be overcooked if anything. you could try using high one day when you are at home and see how long it takes? I've read somewhere that low is just for keeping things warm - though on my slow cooker it cooks.
alternatively you could buy a new one in the sales as they are quite cheap.
i don't bother browning and i often chuck cold liquid in or tins of toms etc. eg favourite lazy recipe is meat, tin toms, curry paste, chopped onion - just sling it all in and stir - takes about 5 secs and as you say reduces stress at teatime
mine's round - but don't think that would make any difference anyway. you aren't putting anything frozen in as that would take ages?