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REPLAY VIDEO
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Workbook PDF
Click HERE to download the class workbook.
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Questions?
To submit a question ahead of time leave a comment below
or email jules@thestonesoup.com
Hi Jules! Loves this class, so handy and helpful just like all of your content. Just a question about the liquid, I know you say less liquid in slow cooker and more in the oven. For your recipes you have listed liquid twice in each, is that for the slow cooker and oven or is one liquid if using the slow cooker and the other if using the oven? Take the lemon coconut chicken recipe for example where liquid is a slice of lemon and the second is coconut milk. Obviously you need both for the flavour but I’m confused about the quantities specified. Thank you!
Glad you’re enjoying Julie!
The sliced lemon doesn’t really count as a liquid – it’s just the coconut milk – does that help?
Here we are 2 months after the class, and I can say my cooking life is much improved! I’m sitting here, leisurely cruising the internet as my easy slow-cooker curry simmers in the kitchen. I can’t count how many slow-cooker meals I’ve eaten since October. Thank you, Jules!!
Here we are 2 months after the class, and I can say my cooking life is much improved! I’m sitting here, leisurely cruising the internet as my easy slow-cooker curry simmers in the kitchen. I can’t count how many slow-cooker meals I’ve eaten since October. Thank you, Jules!!
Oh Mary I’m SOO happy to hear this!
Thank you for reporting back! I appreciate you 🙂
I have an instant-pot – the slow cooker feature is OK, but it is not as good as a traditional crockpot style slow cooker. The lack of the ceramic insert seems make for an uneven temperature. My instant pot instructions has settings for high and low, but the old fashion crock pot slow cooker wins hands down each time in my blind taste tests.
Thanks for sharing Ben!
Thanks, Jules! I just finally finished watching the replay now and I’m excited to try some slow cooker recipes. I have two questions about meat: how could you use ground meat in the slow cooker without browning first? And how do you find skin on meats (e.g. chicken quarters) affect the texture and flavour)?
I’m with you throwing sauces over a plate of greens – so easy and versatile, yummy and good for you. 🙂
Thanks again for the interesting and informative class.
Excellent Loreen!
Just throw the ground meat into the slow cooker without browning – it works really well – I do it both with fresh and with a hunk of frozen meat. Just make sure you add some umami in terms of soy sauce or tomato paste or oyster sauce to give the depth of flavour you’d normally get from the browning.
Skin adds richness to the sauce and tends to keep everying super moist. And I love how it becomes super melt in the mouth after beening cooked in the slow cooker – very different from roast crispy skin but still delicious!
Jx
Thanks. I gave both a try this past week. So easy. 🙂 For the ground meat, when and how do you break it up?
If I think about it some time during the day while it’s cooking Loreen – but mostly I just do it before serving.
Hi Jules, when cooking with frozen meat on low, I’m concerned about bacteria not being eliminated because of low temperature in slow cooker. What is your take on this? I would love to just cook from frozen, but never have for this reason.
Thanks for a fantastic class, only got to watch the recording now.
Even on low the slow cooker set temp is above that needed to kill any pathogenic bacteria Ralitza
So it’s much safer than derosting meat on the kitchen counter.
I cook meat from frozen all the time and haven’t had any problems.
Glad you enjoyed the class!
Fantastic class! I’ve already made a curry — it was very easy & really delicious. I can see I will finally get a lot of use out of my slow cooker. Thanks, Jules!!
Soo good to hear that Mary!
Glad you have already put it into practice 🙂
Thanks Jules. I’m a UK based nutritionist and I recommend your Stonesoup site to all of my cooking-reticent clients
Thanks Jo!
I appreciate you sharing the word
Hi Jules!
Watching the replay now.
Like Danielle, I keep forgetting to take the meat out of the freezer! Good to know it’s safe to slow-cook it from frozen. I will slow-cook some frozen chicken legs to for the weekend!
Also, the “traditional” slow cooker recipes usually advise to use enough liquid to “cover the food”, and the food ends up as a stew or a soup!
Regarding the Instant Pot, I use mine on More and add 10 min for each hour of cooking indicated in the recipe, so if the recipe requires 6-8 hours, I would add 1h minimum for the IP. I do brown the meat in it before slow-cooking, though!
Unlike a slow cooker (where heat is all around and the bottom of the insert ), the heating source is at the bottom only, so it takes longer to achieve the same temperature.
More = High, Normal = Low and Less = Keep Warm.
Great PDF to complement the Popup Class.
Thanks for that and the class! Lots of very useful tips that I will put to use this weekend.
So good to hear from you Gone2Seed!
And thanks for the INstant Pot tips very helpful
Thank you for the info on slow cooking in and Instant Pot.
So helpful I will try your method as I’d given up,
Cheers
LEt us know how you go Karen
Ok so I followed Gone2Seed’s info regarding the Instant Pot cooking method and it all worked out beautifully. So happy to be finally able to use this function without under cooking and disappointment. Brilliant thank you 😊
So happy to hear you had success Karen! Thanks for reporting back 🙂
Many thanks for the lesson, very informative.
loved the points about unami and evaporation.
So glad you found it helpful Ruth!
Won’t be able to attend live, but looking forward to learning new recipes for our seldom-used slow cooker!
Best of luck!
Excellent Sarah!
I’m looking forward to this class. It would be such a great way to have meals cooked and ready to eat on busy days. Thanks Jules!
Excellent Kim!
I was disappointed when I learned the slow cook feature on the Instant-pot doesn’t work very well or like a normal slow cooker.
Is there a way to account for the Instant-pot being different or should I just get a proper slow cooker.
Thanks for the question Carla! Have it on my list to answer in the call
Hi Jules, iPot did a higher wattage version for awhile, the Duo Evo model. That does a decent job of slow cooking. The new Pro models seem to be back to the previous not-enough-juice levels.
There is an older Cook’s Illustrated review of slow cookers that talks about wiring patterns of the best ones. Jean
Thanks Jean!
Yay so looking forward to it! My hubby hates anything without meat, so I would love tips on slow cooking meat that I have forgotten to defrost first – that is my biggest slow cooker hurdle!
Easy Danielle! I just put the frozen meat straight into the slow cooker 🙂
Hi Jules, I am looking forward to this class. As I live with and cook for a vegan I would really like to hear about possible vegan recipes, vegan substitutions etc. Thank you. Jude
Thanks for the question Judith!
Will make sure I address it 🙂
Hi Jules!
I can’t be there live, but I will see the recording for sure.
I’d like to hear about slow cooked soups. Please tell the latin name of the special spices (if any) to make it clear. (For eg. which cumin you use.)
Thank you very much for the class, have fun!
Thank you,
Christina
Thanks for asking Christy! I’m not sure I know the latin name for the spices I use – but will try and be as clear as possible.