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Slow Cooker = Love

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Thanks!
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Quote:

Originally Posted by Gussigan View Post

hey lise, the butcher in carlisle (on archer st) usually have frozen beef cheeks available

i think they were only about $10/kg from memory

+1 thanks - good to know!

a few weeks ago I went to Torre butcher in Northbridge and they told me the restaurants snap up the beef cheeks quickly and I have to phone ahead to reserve some >.<
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Oblivia - all this time I've been slow cooking and never thought to make a pie of the leftovers...great idea !

beef cheeks - are they very fatty ?
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^ I wouldn't think they're any worse than shanks/neck/chuck/osso buco/any of the lesser quality cuts of meat, it's all about slow cooking to make the sinew and connective tissues dissolve and make them tender, by their nature, they're all higher in fats than the prime cuts
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beef cheeks are a bit fatty depending on which ones you get but i love them
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Movida Beef Cheeks are simmering away at home as I type...little nervous about them as I've got people coming over for dinner...hope they come out OK!!!
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Cant wait to try these this weekend!!!
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I'll let you know how it turns out/any tweaks I'd recommend
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Quote:

Originally Posted by Random_Kiwi View Post

I'll let you know how it turns out/any tweaks I'd recommend

bon appetit!
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first slow cooked meal of the season currently underway.

1kg beef seared in cornflour and Montreal steak spice, celery, carrots, onion, garlic, thyme, mushrooms, 500mL Port, 500mL beef stock, and a good pour of some Tempranillo, maybe 300mL

can't wait for dinner time.
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The Movida Beef Cheeks turned out fan-fucking-tastic!!!



8 hours in the slow cooker on low, if you sneezed they damn near fell apart!

I added celery to the recipe, and it needed quite a while to simmer down the sauce, but as we had to make the cauli puree, it was pretty of time while sorting that out...if a super silky and particle free sauce is important to you, don't strain the sauce until after you've re-heated the cheeks through it as it was impossible to get the cheeks out with some bits coming along with them, and it was more or less pointless finely straining the sauce we when re-heating them, it just got all grainy again...no big deal, as you can see, presentation wasn't my fine point, but hot damn, they were AMAZING!!!

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Quote:

Originally Posted by Vote Quimby View Post

first slow cooked meal of the season currently underway.

1kg beef seared in cornflour and Montreal steak spice, celery, carrots, onion, garlic, thyme, mushrooms, 500mL Port, 500mL beef stock, and a good pour of some Tempranillo, maybe 300mL

can't wait for dinner time.



how was it ? thats a lot of liquid
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random kiwi presentation is over rated...i hate on masterchef how they always say " you eat with your eyes too" ....you really don't...a meal tastes as good to a blind person as a sighted
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Quote:

Originally Posted by grapsta View Post

how was it ? thats a lot of liquid

awesome. the steak spice gave the beef a nice spicy kick.

as for the liquid, it was just enough. thickened it up an hour before serving. very nice.
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Friday night - Hungarian goulash
Last night - roast chook
Tonight - beef curry
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roast chook...in a slow cooker???
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I do it all the time...spiced roast chicken...its a different texture for sure...and possibly steamed and roasted at same time
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Cool, how much liquid do you add in with the bird?
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Quote:

Originally Posted by Random_Kiwi View Post

roast chook...in a slow cooker???

Yeah mate, had the first crack at it last night, it was good even though it was little over but still very tasty.
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250 ml of water, 1/4 cup honey, 1/4 cup lemon juice
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Quote:

Originally Posted by baax View Post

250 ml of water, 1/4 cup honey, 1/4 cup lemon juice

How long/what setting?
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I've done this recipe below in both oven and slow cooker recently....its damn good. slow cooker version you marinate chicken.....I then brown for 15 mins or so in superhot oven first partly because i'm paranoid of chicken germs in slow cooker..... then chuck onion etc in with chicken in slow cooker ...like most things you can do low all day or high for half the time. I cook in my break around 1-2pm...so usually put on high till 6 when gf gets home and puts it on low and we eat around 8pm. ....don't forget the lemon in the cavity though...I've put half a lemon in twice....lots of liquid comes out so you need to put breast up...really lovely moist breast meat.

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Quote:

Originally Posted by SpaceMonkey View Post

How long/what setting?

I've been doing one that has a mixture of honey, soy, chicken stock, sesame oil, garlic and lemon juice. This morning I just drizzled honey all over the chook skin and then poured the mixture around the chook (maybe 3/4 cup liquid is all you need), bung it on low and will turn it off when I get home from work tonight so about 9 hours. It's really delish! Used way too much liquid the first time and have been reducing every time I make it.

Never got to try the cheeks last weekend, gonna see if I can get to them this weekend!
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I gave baax's honey/lemon mix a go with a chook yesterday, added some garlic and a few herbs as well, gave it 5 hours on high and came out pretty well. Next time will reduce the honey and lemon, add some white wine, use stock instead of water and use less liquid overall I think.

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^mmmm all this talk of meat is getting me excited.

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Yeah it's easy to over do the liquid in slow cooker....usually some sort of liquid will come out of veges etc
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Quote:

Originally Posted by grapsta View Post

Yeah it's easy to over do the liquid in slow cooker....usually some sort of liquid will come out of veges etc

Totally, that and the fact that there's little to no evaporation due to the lid and relatively low temperatures.

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^mmmm all this talk of meat is getting me excited.

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Girlfriend made lamb and Rosemarie pies last night. Best! Meat fell apart, potatoes were perfect and it all tasted awesome, had some chips to dunk in there.
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Quote:

Originally Posted by SpaceMonkey View Post

I gave baax's honey/lemon mix a go with a chook yesterday, added some garlic and a few herbs as well, gave it 5 hours on high and came out pretty well. Next time will reduce the honey and lemon, add some white wine, use stock instead of water and use less liquid overall I think.


That sounds good, we had ours on for around 8 hours so the liquid was about right but it could have been less.
I think I'll go the white wine and stock option next time.
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pie in a slow cooker....please explain ?
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Quote:

Originally Posted by baax View Post

That sounds good, we had ours on for around 8 hours so the liquid was about right but it could have been less.
I think I'll go the white wine and stock option next time.

Yeah the 5 hours was really just out of necessity because I only decided to do it at lunchtime.

I think next time I'll cut an onion in half and put that in with it too, it should richen the gravy a bit more.

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Quote:

Originally Posted by Random_Kiwi View Post

The Movida Beef Cheeks turned out fan-fucking-tastic!!!

They look the goods. Did you add Pedro Ximenez Sherry into the mix?
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Originally Posted by badbwoy View Post

They look the goods. Did you add Pedro Ximenez Sherry into the mix?

Yep! Was told by a mate DO NOT substitute for a different variety of sherry, the pedro is what gives the beautiful flavour/sweetness...it was the bomb! One of the nicest things I've ever made.

Had almost 2.5KG of cheeks (8 cheeks) so added a splash more sherry than the 500ml called for, but in a 5.5l slowcooker it was the perfect amount to just be covering the cheeks...they were all dark and sticky and delicious in the end.

Strained sauced into a pan and simmered away till it was half reduced and you're good to go, make the cauli puree while the sauce is simmering and all in all, it's an amazingly easy dish for how devine it is.

Was $20 for the bottle I got from Dans + a $7 end of lines bargain Shiraz as the red wine
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Quote:

Originally Posted by grapsta View Post

pie in a slow cooker....please explain ?

Well I didnt make it so not definitely sure though I think she made the lamb filling in the slow cooker and then added it into a base and used pastry and finished it in the oven... I guess haha? It was delicious anyway, lamb just fell apart in the pie.

I guess it was more a hotpot/stew with pastry than a pie actually!
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nice
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Popped my slow cooker cherry last night! Lamb shanks were cooking all night on low. I took them out this morning and will be heating them up again when I get home. Is there a particular length of time which is too long with slow cookers or is it as long as you want?
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depends...If its got sugar and not much liquid it can burn......or veges can go too mushy. ...I cant' see any reason to cook much over 10 hours
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ps - after a couple of failed attempts at pulled pork last year i finally made an awesome batch tonight. Best tacos we've had at home ever
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Yeah it took me a couple of goes to perfect my pulled pork too. Dont do it much unless I've got a crowd coming over or am off to a BBQ or something.
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Well it was Awesome. As I was picking the shanks out of the cooker the meat just slid off of the bone. The veges were great also. Definitely enjoyed using it and will become a bit more regular in my usage of it. One shit thing, was cleaning it but them's the breaks
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my slow cooker is easy as to clean actually
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Same...big ceramic dish justl ifts out, it's fairly non-stick, too, otherwise just leave soaking for a little and everything wipes off.

Someone please tell me more about this Pulled Pork, thanks!
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Slow cook pork you shred / pull apart at end. Kinda American thang. Good on tacos..sliders..etc.....many diff recipes. The real way is prolly BBQ d ...but slow cooker works . Google it
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I made the bolognese recipe from my book that I posted earlier. Beef, Veal and Pork. It was fucking delicious.

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You sure? It wasnt too much effort to make it was it?
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It was a lot of effort but totally worth it

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Quote:

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Slow cook pork you shred / pull apart at end. Kinda American thang. Good on tacos..sliders..etc.....many diff recipes. The real way is prolly BBQ d ...but slow cooker works . Google it

Did some in my slow cooker a while back, studded it with cloves and poured a can of root beer over it before cooking it for about 8 hours, was amazing.

You need a good big hunk of pork shoulder for it, Tasman Meats is a good place to grab them in Melbourne.

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Chicken curry last night was awesome, made doing the prep work at 5.15am worth it!
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Got some Osso Bucco ready to rock n roll over the weekend, shit's going to be delicious.
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Quote:

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Slow cook pork you shred / pull apart at end. Kinda American thang. Good on tacos..sliders..etc.....many diff recipes. The real way is prolly BBQ d ...but slow cooker works . Google it

Shot, sounds nice...actually had some taco's last night which had this tasty shredded pork in them, was brilliant!
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Making this on Sunday:



Does anybody know where I can get Habanaro chillis from in the Chadstone/surrounding area of Melbourne?

Chipotle chilli as well for that matter.

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