Jamie Oliver - Forums / Slow Cookers

beerforyorky · Sat 21 Jul 12 5:05am

Around 2 years ago, I bought a Phillips rice/slow cooker. It was put in a cupboard and never used until I dug it out yesterday to cook a chicken and potato curry. I prepared the ingredients as normal (frying the onions, tomatoes and spices etc) then added this, together with the chicken, uncooked potatoes and water, to the cooker. I had no idea how long to cook it for so I plumped for 3 hours then went to the pub.

http://freebeerforyorky.com/images/slowcooker.jpg

It wasn't a disaster but the end product had far too much liquid (which I would normally reduce during hot plate cooking).

I have three questions:

1. Am I cooking the curry long enough and if I cook it for say 6 hours, will the excess liquid boil off?

2. Should I add less liquid than normal for slow cooking?

3. Is a slow cooker even suitable for cooking curries?

Your help would be appreciated or the cooker will disappear into the cupboard for another two years smile .

Cheers

Y

** Edited to add picture

Last edited by beerforyorky (Sat 21 Jul 12 9:12am)

mummza · Sat 21 Jul 12 9:42am

Yes you add much less fluid in a slowcooker as you always end up with a lot of juices. The liquid does not evaporate much ina slow cooker .. Just add less.

Yes I cook curries in the slow cooker , but mainly meat based ones .
I do do the initial preperation in a pan , brown frying the onions toasting the spices , browning the meat etc but then put it all in the slowcooker on a low heat to cook . ( don't forget to deglaze the pan as there's a lit of flavour left behind , I use a little water for this then add it to slowcooker )

I use the slow cooker mainly in winter months and especially when all the family are home as on cold days I like to have something hot for them to eat when they stagger in , in the early hours , after a long night clubbing .. The only problem with doing this is then the party often continues in our house !

I usually cook things like lamb shanks , shredded beef etc in the slow cooker as they don't need much looking after .
You should avoid lifting the lid on the slow cooker whilst things are cooking as it can take up to 15 minutes to replace the heat lost , or so I read !

beerforyorky · Sat 21 Jul 12 9:49am

mummza wrote:
Yes you add much less fluid in a slowcooker as you always end up with a lot of juices. The liquid does not evaporate much ina slow cooker .. Just add less.

Thanks for that Mummz. It's really answered all three questions in one. I did start the cooker up again this morning for 4 more hours (it's now almost 3 pm here) but it has had little effect. I'll transfer the curry to the gas ring this afternoon and try and reduce the liquid.

Cheers

Y

beerforyorky · Sat 21 Jul 12 12:25pm

I've cheated. The curry was so well cooked that to boil off the liquid would result in a plate of mush! I strained off most of the liquid and added cornflower. There's always next time but I think I will not bother with the slow cooker again (not for chicken curry, anyway).

Picture: http://freebeerforyorky.com/spud_files/ … tato-l.jpg

mummza · Sat 21 Jul 12 4:48pm

if your cooking chicken curry in a slow cooker always get the chicken on the bne and cook it still on the bone , just put much less fluid in , and I find it overcooks the veg so I dont add those.

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#1 Sat 21 Jul 12 5:05am

beerforyorky

Slow Cookers

#2 Sat 21 Jul 12 9:42am

mummza

Re: Slow Cookers

#3 Sat 21 Jul 12 9:49am

beerforyorky

Re: Slow Cookers

mummza wrote:

#4 Sat 21 Jul 12 12:25pm

beerforyorky

Re: Slow Cookers

#5 Sat 21 Jul 12 4:48pm

mummza

Re: Slow Cookers