Slow cookers

[doodles]

Unexpected morning off. Slow cooker bubbling nicely with a big batch of Bolognese, house smells nice too. This is why I would thoroughly recommend getting a bigger pot than you think you need, we will eat less than half and the rest is for the freezer.

[fatbananas]

Sorry if this sounds like a stupifpd question, but does your Spag Bol Cook for longer in a slow cooker and does it taste nicer? I was just wondering because I can see how joints of meet come out lovely and collapsed as the tendons etc melt away, but does it have the same effect with mince? Or is it that you cook it that way for convenience/ homely ambience (which I'm all for, obviously )

[Yamin151]

Much much MUCH nicer, leave it as long as poss, it's wonderful

[fatbananas]

RIGHT you've convinced me! Have you used a recipe fom the aforementioned slow cooking books? I've always made a very old Delia one ....

[doodles]

I think it tastes nicer, all the flavours seem to meld together. I don't use a recipe at all for things like Bolognese just mince, onions, peppers, passage, garlic, tomato puree etc and a splash of wine if there's any hanging about.

[fatbananas]

What is passage, Doodles?

[doodles]

The autocorrect version of passatta

[yoyo123]

I cook a "value" gammon offcut or bacon joint in the slow cooker (usually around £3) with allspice, bay leaves , celery, onion and carrot, sometimes fennel , coriander seeds or star anise.

The cooked ham does us for a couple of dinners plus sandwiches and then I make lentil or split pea soup with the liquid.

All for the price of 4 slices of posh ham.

[doodles]

Do you take off the fat/skin before cooking?

[yoyo123]

No, I take it off afterwards, but you could do if you wanted to (I'm too lazy!). I put the stock in the fridge and scoop off the fat once it is solid.