...to think there’s nothing that a slow cooker does better?

[Bebepoor]

Cheaper running costs maybe. More convenient with timer etc, granted. But not better tasting than the traditional way of simmering for hours on hob or sitting in low oven.

It didn't work for me. Mornings are too rushed to prep stuff to go in it before dashing out the door. I ended up using ours as a bread bin for two years before giving it away. I've gone back to 'fast' Asian (ish) food - ok, I have to stand over it and there's a bit of chopping, but I can get a meal on the table in 20 minutes.

Arbitrary - I read the article. To me, it does not matter if any other method of cooking produces better tasting stews, curries, etc (although imo a slow cooker is fantastic), I can get up half an hour earlier to brown the meat, etc for the slow cooker, but I am too exhausted when I get home to stand and do the same meal in a pressure cooker or whatever! They just won't happen!

Not everybody has the time and availability to sit next to the hob or oven the entire day.
That's why I use slow cooker - throw in some chicken, veggies, lentils, chickpeas etc, spices and coconut milk and/or tomato puree and will have a delicious curry ready when I get in from work with hungry children. Never had issues with things being watery - of course you have to add lot less liquid as for traditional cooking methods, as it does not evaporate.

We use ours constantly for large joints of meat, they just fall apart and melt in your mouth. Smaller pieces like lamb shanks are also good, covered in tasty red wine/tomato base mix.

Also soup, some are better than others. Pea and ham is always amazing and I have not had anyone yet who has had it and not asked for the recipe - just split peas, hock, onion, potato, carrot. After 8 hrs on slow remove hock pieces (has fallen apart) and seperate useable meat from bone/cartridge, mash soup with potato masher, add ham meat back in and stir.

Also do stock in it roughly 3 times a fortnight. We use chicken carcas from roast chook and vegetable parts saved from any cooking during week (carrot ends, zucchini ends, celery off cuts, onion tops etc). Freeze if not planning on using in a day or do. Makes an amazing base for soups, risottos etc.

Would never be without our slow cooker.

Agree slow cookers can be disappointing, got an air fryer a few months ago on the other hand and it's the best bit of kit ever! Southern fried chicken, chips, bacon etc, all cooked perfectly but without the fat, yummy

I think the mistake most people make is putting too much water/stock in. You need very little liquid in a slow cooker as most of the liquid comes from the ingredients used.

I think that you either like a slow cooker/pressure cooker or not, I personally do not like pressure cooker, as I don't think they are safe. And don't like the texture of food cooked in them.

Forgot to add our latest has a browning function also. It is great and things do taste better if you brown meat, sweat the onion etc before slow cooking (and no extra cleaning as all in the same pot) but it does take an extra 20/30mins in the prep time for this, 10 to heat and then 20 to brown. I do it occasionally as it’s nicer but mainly don’t bother as I don’t have the extra time in the morning unless it’s the weekend.

Nothing.

No pressure cookers, esp the IP are a different matter.

I agree.

We got one, I don't use it any more as I didn;t like what it did to the food. I'm a good cook, don't get complaints about stews/curries but I didn't like the results from the slow cooker at all.

I don't understand why the sauce is watery, are you adding water?

I love cooking chicken breasts in my slow cooker. I add a whole bunch of chicken breasts, some salt and chicken broth. I leave them be and then when they are cooked, I freeze them. Whenever I need a quick meal, I have tender, cooked chicken.

I do use a slow cooker for convenience. The best thing I make is a veggie bolognese - diced carrot, onion and celery, green continental lentils, passata and stock made with marigold powder. Also, garlic, fresh thyme and bay leaves. If I have it I use some cider or wine instead of the stock. It really is good.

I used to mAke Dahl type curries but found they overcooked if I was out all day. Actually thinking about it, the only dish I use it for these days is the veg Bol, but I do make that about once a month. So it keeps its place in the utility room!

Now, not no.

But the effect is the same surely? Very slow simmering, whether it is in the oven, on the hob, or in a slow cooker.

Plus there is the advantage that you can leave it unattended in a way that you probably wouldn't with the hob or an oven - you would probably want to stir the hob version a few times too.

Also great for people who don't have access to proper kitchens or much money. You can buy a slow cooker very cheaply - mine cost £7 from Asda on some sort of student special deal and it is excellent.

It could be used in a bedsit to make stews and provide a real alternative to takeaways, cold food or pot noodles, allowing healthier eating on a small budget.

Slow cooker lasagna is loveley.

Onions! Always hard in the slow cooker! Even after being in there the whole day! I find if I want to make a stew they need to be pre-fried!

YANBU, everything has that same horrible taste in a slow cooker. Always slow oven cook, you simply cannot get that concentrated gravy from a slow cooker.

The thing about adding gravy granules or cornflour or a packet mix is that thickening is not the same as reducing so you don’t get the concentration and intensity of flavour. So even if something is not watery in consistency it turns out watery-tasting.

We make lobby in ours or stew meat. I wouldn't dare leave my oven or hob on all day when I'm out at work.

Love mine. It's great to come home after a long day to the compelling aroma of a hot dinner.

I wouldn't cook lamb any other way, but do prefer chicken and gammon in the oven. Great for chucking in chunks of meat with some veg, some curry paste and some passata and just the rice to boil while you get changed. Far too tired to cook at night. (DH cooks the 4 Gousto nights!)

I love my slow cooker but would never cook a chicken in there as I imagine it to be slimey.

I think beef joints and gammon are better in there than any other method. If I make chilli or bolognese I always brown the mince first but agree it’s not necessarily nicer than cooked in the traditional way - for me it’s more the convenience of being able to cook first thing and dinner being ready as soon as the kids get in from school.

We don't have a slow cooker. But we do have a rice cooker / steamer! :)

(wouldn't want to live without one, tbh.)

I love my slow cooker.
But it took me a while to realise that I needed less liquid in recipes than I would using other cooking methods-because none of it evaporates...might be why some people are getting watery sauces?

Loved your tips HoppingPavlova
I am getting to grips with my slow cooker since returning to FT work. My best effort is beef brisket and I do a sausage and tomato pasta sauce which is nice. I've found you do need to brown meat and saute onions for the best results. I try and do this prep the night before as I don't like the thought of arriving at work smelling of fried meat and onions!

I agree. They're hugely overrated on here. They ARE useful but my stews and curries are better on the hob with me attending to them.

There are two things that it certainly cooks better than other methods:
Rice pudding - achieves that creamy richness that only the bottom oven of an Aga can come close to.
Christmas puddings - no steam in the kitchen if you cook for 8 hours and reheat for 4 using the slow cooker.