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Slow & Pressure Cooker users thread.

aVdub

Distinguished Member
Seen a few Slow cooker pictures in PPoyRP and a few threads asking advice on what slow cooker and thought I would start a thread here where we can discuss everything Slow Cooker related.
 
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aVdub

Distinguished Member
Any recommendations on what type of beer to use with a beef casserole?

Was thinking Guinness may be too strong, but am sort of liking, or a Newcastle Brown Ale.
 

busterbenny2001

Distinguished Member
Guinness is great adds a nice depth of flavour add most during cook and a little near the end to allow a bit of the beer to come through
 

IronGiant

Moderator
Beef goes well with any beer or red wine or any other flavour, pick what you like.
 

IronGiant

Moderator
Like many, I use an Instant pot
 

DJT75

Distinguished Member
Does the Instant Pot allow you to thicken gravy/sauces?

I have a great beef cheeks recipe, it cooks great in a slow cooker for 8/9 hours, however, at the end you need to remove the cheeks, blend the ingredients in a food mixer & then reduce it on a hob. Would be good to have something that creates the thickened gravy on it’s own.

I think I read somewhere a sauté function would do it?
 

Delvey

Distinguished Member
Try putting a whole chicken in a slow cooker. Stuff it's bum with some garlic and oranges and whatever else you want. Use some roller up foil to stop the bird touching the bottom of the slow cooker and its juices. After 8 hours remove the chicken then use the juices in the bottom to make gravy
 

Delvey

Distinguished Member
What’s the theory with not letting it touch the bottom?
It's to stop it from swimming in its own juices. Doesn't need to be propped up
 

aVdub

Distinguished Member
Does the Instant Pot allow you to thicken gravy/sauces?

I have a great beef cheeks recipe, it cooks great in a slow cooker for 8/9 hours, however, at the end you need to remove the cheeks, blend the ingredients in a food mixer & then reduce it on a hob. Would be good to have something that creates the thickened gravy on it’s own.

I think I read somewhere a sauté function would do it?
That is something I was thinking about recently, with the OH commenting that, although nice, it was a bit runny and was thinking about trying some corn flower next time.

Spoon off any excess fat1. Mix 2-3 tsp cornflour with just enough cold water to make a smooth paste, pour into the slow cooker sauce and continue cooking for a further 10-15 minutes or until sauce thickens.
Slow Cooking | Food in a Minute
 

DJT75

Distinguished Member
That’s the same way I thicken gravy, but that’s on a hob, can’t see how the slow cooker could do that at a lower temp & without stirring, but I’ll give it a go
 

Delvey

Distinguished Member
Another one I love is my beef stew.
Coat some chopped braising steak or diced beef in flour. Then fry in a pan some onion, chilli (one red one green, or something spicier if you fancy) with some ginger, garlic, 2 tbsp allspice and a few gloves. Once the onion is starting to caramelise add the beef and continue stirring until it's browned. Add one or two tablespoons of hot pepper sauce depending on taste and stir. Remove from the heat and add one pint of beef stock gradually while stirring. Transfer to the slow cooker and add peppers, tomatoes, carrots, potatoes or whatever other veg you want. Add a tablespoon of flour and stir again. Leave to cook on low for 8 hours.
 

rousetafarian

Moderator
Another one I love is my beef stew.
Coat some chopped braising steak or diced beef in flour. Then fry in a pan some onion, chilli (one red one green, or something spicier if you fancy) with some ginger, garlic, 2 tbsp allspice and a few gloves. Once the onion is starting to caramelise add the beef and continue stirring until it's browned. Add one or two tablespoons of hot pepper sauce depending on taste and stir. Remove from the heat and add one pint of beef stock gradually while stirring. Transfer to the slow cooker and add peppers, tomatoes, carrots, potatoes or whatever other veg you want. Add a tablespoon of flour and stir again. Leave to cook on low for 8 hours.
I did something very similar over the weekend (adding frozen peas and spinach towards the end). Tasted 10 times better the day after when reheated with a jacket spud.
 

IronGiant

Moderator
I think I read somewhere a sauté function would do it?
Yes, sauté would do it, and the Instant Pot has 3 heat settings for sauté.
Only downside I can think of is it will only slow cook for 4 hours, but can then keep it warm for up to 10 more.
 

aVdub

Distinguished Member
I did something very similar over the weekend (adding frozen peas and spinach towards the end). Tasted 10 times better the day after when reheated with a jacket spud.

That's how I finished off the beef stew with a couple small jackets.

Perfect when the weather is not that great outside.
 

DJT75

Distinguished Member
Yes, sauté would do it, and the Instant Pot has 3 heat settings for sauté.
Only downside I can think of is it will only slow cook for 4 hours, but can then keep it warm for up to 10 more.
Oh really, so heat wise is it similar to a high setting on a normal slow cooker? I.e: most recipes I use are 7-9 hours low, or 3-5 on high
 

IronGiant

Moderator
There are three temperature settings, low medium and high, I'll test what they are.
 

IronGiant

Moderator
I Googled it :blush:

Slow Cooker – defaults to a 4 hour slow cook time. Use the adjust button to slow cook on low (190-201°F), normal (194-205°F ) or high (199-210°F)

190 F is the low setting for a slow cooker. So I just checked, 4 hrs is the default setting, you can increase it to anything up to 20hrs :facepalm:
 

aVdub

Distinguished Member
Also will add that some of the larger slow cookers will cook and boil to crisp if not enough liquid is added.

Was the first thing I noticed when going from a small to giant slow cooker and now make sure it is pretty much well loaded before switching.
 

ash23t

Member
Does the Instant Pot allow you to thicken gravy/sauces?

I have a great beef cheeks recipe, it cooks great in a slow cooker for 8/9 hours, however, at the end you need to remove the cheeks, blend the ingredients in a food mixer & then reduce it on a hob. Would be good to have something that creates the thickened gravy on it’s own.

I think I read somewhere a sauté function would do it?
The Breville/Heston Fast Slow Pro which is a competitor to Instant Pot has a Reduce option.
 

aVdub

Distinguished Member
Put a large gammon joint in last night at 6pm and took it out this morning at 7am and am now trying really hard to not pick it all off the plate bit by bit and eat it all.

Only added some cloves.

boiling2.jpg
 

rousetafarian

Moderator
Put a large gammon joint in last night at 6pm and took it out this morning at 7am and am now trying really hard to not pick it all off the plate bit by bit and eat it all.

Only added some cloves.

View attachment 984003
Lurpak comparison required.
 

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