first time was a disaster but hey - I'd madeitallup adapted a SC recipe on the "can't be that hard" principle and boy, was I wrong! (results akin to dogfood [gag])
So second time I tried one of the recipes in the instruction book. Was supposed to be a whole chicken but we ended up with chicken soup. Literally the whole thing had fallen apart and the chicken was soggy. Even though I followed instructions precisely.
Now I really, really want to do a leg of lamb tomorrow, but am SCARED of ending up with lamb soup!
from a new SC recipe book I've got a recipe that says
brown 1kg leg of lamb cook with 450ml chicken stock + 2/3c white wine on low for ten hours
what do you reckon? that going to work for me? because if I have to face one more dish of expensive sogged-out meat I am going to take the bloody thing outside and plant flowers in it.
LOL! I love the principle of my slow cooker but I seem to get the liquid quantities wrong, last week I made Goulash which was tasty but way to runny. On the plus side I put the rest in the fridge for a few days and re-heated it was even tastier and less liquidy! I haven't tried a joint of meat so can't advise but good luck and NO PLANTING!
Sooo, all is not lost. Brilliant - there is life in the old crock pot yet then!
Am glad it worked.
I have just started a new job and two of my days are going to be 12 till 5 and my slow cooker will be coming out more. I do use it on weekends, but it will be very handy on a Monday and Tuesday now too.
phd, I´ve had this problem, the slow cooker was broken basically and exchanged. It was cooking at too high a temperature so meat completely fell apart to the extent that the bones were like sludge. Everything tasted like it had been boiled for a long time..
Does your SC appear to be boiling away, rather than on a gentle simmer?