slow cookers...whats the secret

[walkinthewoods]

I had an old slow cooker from my mum (20 years+). I tried quite a few things in it but it never really knocked my socks off.

I have recently bought a new one and have tried a couple of things in it. Again it hasn't really knocked my socks off. I presumed that the flavours would be fab but if anything my last spanish chicken dish needed flavour!

Am I doing something wrong?

Generally I just use a normal recipe.

I have had no luck with mine either.

I thought it would be the answer to all my culinary prayers, chop stuff up, bung it in, and its all ready by teatime.

It's all been a bit 'bleh' so far.

We had one given to us 20 years ago and still use it really regularly. The person who gave it to us said it would be a god send and it was.

It is not good for everything though. I use it for stews, spag bol, chilli, marinaded things, pork/lamb cops in saces, coq au vain.

In my view it always better to part cook/fry the food before putting it in the slow cooker then allowing it to very slowly stew after that.

I fin it does not really work well if I just put everything in raw.

I have one and it is very good for things like soups, stews, things that benefit from long and slow cooking. I always reduce the amount of liquid I put in I have cooked ribs and chicken etc with just dried or fresh herbs and the meat has produced enough liquid for the dish. Sometimes I brown sometimes I don't.

If you are using a normal recipe you may find the slow cooker produces too much liquid which will make it a bit bland.
I am making shoulder of lamb with carrots, leeks, cannellini beans garlic and rosemary today. I've put in much more garlic and rosemary than if I were doing it in the oven and just some passata for liquid.

The lamb was delish tonight! I think I might try belly of pork next time.