People who cook slow

[Fagan_ODowd]

Jesus but @labane1917was very badly exposed here.

[anon7035031]

Time to trade in the 1940s crockpot mate.

[Spidey]

Lifting the lid every 15 mins and wondering why it’s not cooked.

[glenshane]

That’s enough. Put spuds in the boiler. Heel a pile of them in centre of table. Heel a pile of salt and another of pepper if you want to be cheffy.
Every man for himself.

[anon7035031]

No butter?

[glenshane]

It’s not fucking Paris

[anon7035031]

Do you not have an old churn lying around somewhere?

[glasagusban]

@caulifloweredneanderthal

We’re going away for a few days tomorrow so I better defrost her a bit

Throw her into the slow cooker for 3-8 hours.

[binkybarnes]

@anon7035031

I have it. A dish I made during the world cup and it went down a treat. Summer Coq au Vin. Brown some floured chicken breasts and fire them into the slow cooker. Add a chopped onion or shallots, 2 cups of white wine and a cup of chicken broth, parsley and thyme, mix and cook for two hours on the HIGH setting. Add chopped up courgette, a few sliced carrots, pearl onions and snap peas, cook for another hour. Serve on steamed rice (do you have a rice cooker?, more time for drinking). Delicious.

Fair play @anon7035031. I made this last week and it went down a treat.

Is there any handy way of thickening the sauce a bit without having to separate it and stir in cornflour? It was very watery. The cornflour thickened it fine in the end but its a messy job for shite cooks like me.

[anon7035031]

You could make a roux after browning the chicken breasts and onions, add a few tbs oil or butter and the same amount of flour and cook for a few minutes, then add the wine and stock. You could also use less wine and stock.

[binkybarnes]

Would you cook the roux on a medium/low heat? Sorry for all the questions. I find words like roux intimidating!

[anon7035031]

Medium, you want to brown it before adding the stock. A whisk is handy when you add the stock to blend it in.

[gilgamboa]

Maiden voyage of the season tomorrow for the slow cooker.

2 onions a red and yellow pepper a butternut squash, a can of chickpeas a tin of tomatoes a package of passata a serious dollop of curry paste a can of coconut milk and 6 chicken breasts. She will get 8 hours tomorrow

[glasagusban]

Lovely if it wasnt breasts you used.

[gilgamboa]

Thighs are too awkward with young kids IMO

[iron_mike]

@gilgamboa

Maiden voyage of the season tomorrow for the slow cooker.

2 onions a red and yellow pepper a butternut squash, a can of chickpeas a tin of tomatoes a package of passata a serious dollop of curry paste a can of coconut milk and 6 chicken breasts. She will get 8 hours tomorrow

Fuck me kid. Did you need planning permission to get the go ahead for that lot?

[Copper_pipe]

@iron_mike

Fuck me kid. Did you need planning permission to get the go ahead for that lot?

He had it in the vale star for the past month

[binkybarnes]

@gilgamboa

2 onions a red and yellow pepper a butternut squash, a can of chickpeas a tin of tomatoes a package of passata a serious dollop of curry paste a can of coconut milk and 6 chicken breasts. She will get 8 hours tomorrow

I’ve found 3-4 hours on high setting is a better job for chicken breasts’
of you leave them in for too long the meat is very stringy.

[backinatracksuit]

There’s a bit of work in skinning and boning the thighs but it makes all the difference, a butcher would do it for you if he knew your face, or if you were a woman.

[Little_Lord_Fauntleroy]

This is a bizarre thread