TheEngineer
Well-Known Member
I'm after missing out on the Aldi slow cooker in my neck of the woods. Can anyone recommend a decent one at a reasonable price?
Thanks!
Thanks!
Slow Cooker
- Thread starter TheEngineer
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Bo Diddley
Well-Known Member
They are all pretty similar, some are slightly more powerful than others. Good bits of kit.
Ditch a slow cooker and get an Instant Pot, pressure cooks, slow cooks, Sous Vide, Yogurt maker, bread prover, roast, bake, saute, grill, Air Fry, keep warm, steamer, dehydrator, just not that cheap....
Sonicdmb73
Well-Known Member
What he said. We got rid of the slow cooker when we got the instant pot. Just be aware that not all models do air frying etc. So make sure you check if you want those options.
Foxyboy43
Well-Known Member
There you go..
Anyone offer advice on whether an 8l is better than this 6.2l, please?
Anyone offer advice on whether an 8l is better than this 6.2l, please?
Bo Diddley
Well-Known Member
We have a small one for small joints and a larger one that takes larger joints, I like a reasonable amount of space for stock and root veg to add flavor to the gravy.
nun_hunter
Well-Known Member
Check what the dimensions are for the different volumes. If you like cooking on the bone then something that is a bit longer or narrower is useful to make sure any leg bones will fit in. If you like doing more stews with diced meat or bigger lumps of meat then something with a rounder shape is good.There you go..
Anyone offer advice on whether an 8l is better than this 6.2l, please?
Foxyboy43
Well-Known Member
Thank you sir though you lost me after the first sentence!
I will however quote your remaining post to Lady FB - she will be mightily impressed by my new-found knowledge. I just hope to God she doesn‘t ask any questions….
nun_hunter
Well-Known Member
I only know this because my wife replaced our long oval shapes one with a much deeper but round one which then meant you couldn't fit a shank or whole leg bones in without them sticking out the top 
Foxyboy43
Well-Known Member
Sounds like the Hokeycokey all over again…I only know this because my wife replaced our long oval shapes one with a much deeper but round one which then meant you couldn't fit a shank or whole leg bones in without them sticking out the top
Wow, that's less than 1/2 the price they were 12 months ago and, when they were launched in the UK, they were closer to £300!There you go..
Anyone offer advice on whether an 8l is better than this 6.2l, please?
I'm not sure if they do this model in 8l?
There may be other models that are 8l, but they have separate air fryer lids, or no air fryer function at all.
Recently picked up a used Drew & Cole CLEVERCHEF for £15 and the house "fine dining" chef adores it! Think I've lost it when (if) she moves out................................
TheEngineer
Well-Known Member
General consensus seems to be the instant pot, hadn't even heard of them before this. Thanks all, looking forward to cooking up a venison legs after Christmas!
We had Ox Cheeks last night, 1hr 15 mins in the Instant Pot, succulent, tasty and could be cut with a spoon, to get the same result in a slow cooker would have been at least 4 and a half hours.
Venison casserole takes about 30 minutes to be succulent and tender, Pheasant breasts in a cider and cream sauce cooked with pasta, 5 - 8 mins tops.
Morkai
Well-Known Member
Ox cheeks are superb, great choice.
I had not heard of these Instant Pots before, they look pretty good.
Heym SR20
Well-Known Member
Slow cookers - can’t stand them. I have always found the food to be utterly flavourless. We were given one. Got rid of it.
You need heat to get caramelisation etc.
I much prefer a cast poikie pot or similar. Flat bottomed so it goes in the oven.
Turn the oven on to a high heat.
But first really brown off the meat on a high heat on the stove top with good load oil. Throw in the onions, brown those off to, then the vegetables etc. add warmed stock etc till is every well covered. Bring to a good simmer.
Put on the lid and put in the oven.
After 30 minutes check and with a wooden spoon scrape all caramelised juices from the lid abd sides back down into the stew. Add more liquid if required.
Give it another 20 minutes and then turn oven off and leave it there till following day.
It will have carried on slow cooking on its on the residual heat. All the meat be falling off the bone and be really soft.
To serve - warm it through, add a pastry lid to make a pie, add vegetables if you want and cook through.
I will do this with a whole shoulder of venison
You need heat to get caramelisation etc.
I much prefer a cast poikie pot or similar. Flat bottomed so it goes in the oven.
Turn the oven on to a high heat.
But first really brown off the meat on a high heat on the stove top with good load oil. Throw in the onions, brown those off to, then the vegetables etc. add warmed stock etc till is every well covered. Bring to a good simmer.
Put on the lid and put in the oven.
After 30 minutes check and with a wooden spoon scrape all caramelised juices from the lid abd sides back down into the stew. Add more liquid if required.
Give it another 20 minutes and then turn oven off and leave it there till following day.
It will have carried on slow cooking on its on the residual heat. All the meat be falling off the bone and be really soft.
To serve - warm it through, add a pastry lid to make a pie, add vegetables if you want and cook through.
I will do this with a whole shoulder of venison
You're right, of course. Slow cooking in a proper cast-iron pot the Rayburn is always best, and remains our favourite option. But having been gifted an Instant Pot we've found it definitely has it's uses. Jam making, for example. Or pressure cooking. So, while it doesn't (in this house, at least) completely replace traditional slow cooking, it's definitely an asset in the kitchen.
(And a bloody Godsend when the fire's gone out!).
And the pot is a hell of a lot cheaper than running our Esse with Kerosene at 79p p/L, and more comfortable in the kitchen when the temperature outside is not cold.
It also works out cheaper than our LPG stove or electric slow cooker.
Sorry, have to go the IP is beeping, so a nice piece of skirt (no smirking at the back), that has cooked in last nights Ox cheek stock is ready, so just need to sort out the stuff to go with it, tonight it is 18 minute Yorkshire puddings, again in the IP, and reheated carrot and swede mash.
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