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Slow Cooker = Love

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jarrardscott +

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i prefer my pork belly to be a 4 hour slow roast. soooo good!
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Quote:

Originally Posted by jarrardscott View Post

i prefer my pork belly to be a 4 hour slow roast. soooo good!

Try doing it sous vide for at least 24hr, then finishing under the grill for a crisp crackle fucking amazing

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

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Originally Posted by Random_Kiwi View Post

So this is to let you accurately control the temperature? So you could turn it into a water bath for controlled poaching?

65/65 eggs! (65 degrees in shell for 65mins...crack shell and tip them out...meant to be the bomb!)

Haven't tried eggs yet but might give that a crack tonight

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

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Quote:

Originally Posted by jarrardscott View Post

i prefer my pork belly to be a 4 hour slow roast. soooo good!

oh yeah don't get me wrong, I love my roasted pork belly =D
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I think I'm gonna do lamb shoulder for my first use...fucking loooooooooove slow cooked lamb

Anyone got a good recipe handy? Do you recommend bone in or pieces?

Mmmmmmmmm pork belly in a nice Asian broth, then finish under the grill to get the crackling...holy yumballs!
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Bone for sure, because you get the flavour as well and after a few hours it just falls off the bone anyway. My soup I made yesterday was pretty awesome, but I didn't cook my barley long enough, so today there's nowhere near enough liquid any more, it's almost a stew now

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Always cook bone in, so much more flavour!

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

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leave your bone in there
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What's the go with adding potatoes into the slow cooker???

Got a recipe here:

http://allrecipes.com.au/recipe/1093...-shoulder.aspx

which has 5 stars (tho only two reviews) but sounds dope to me…just wondering if you can just bung some spuds in with the lamb (on top of the carrots and I’m adding celery in there, too) and they’ll come out OK, or will they just turn to mush?

Figuring if the carrots don’t turn to complete mush, the tatters must be OK, too, right?

Cheers
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yeah sometimes potato can be bland in a slow cooker...especially for Euro style dishes....i like em in Asian curries slow cooked and cut in half or smaller so you don't need rice for carbs.... but with Greek / French style etc I've never been happy with them. thats just me though. Have'nt cooked them with Lamb tbh
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speaking of bone in ....chicken shop I go to sells what they call " lovely legs" :chicken drumsticks skinned and with the part of the bone you'd hold drumstick chopped off...but the rest still bone in...so basically its all meat except small bit of bone in centre...awesome for slow cooker and $6.29 /kg
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Problem solved, no room in the cooker for spuds, shoulder was too big!

Can't wait to get home and see how she's turned out!
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The remnants:



Bones just fell out of the meat, so damn gooooood!

I used salt reduced chicken stock and wish I'd seasoned the meat a veges a bit more, needed a bit more salt

Instead of the recipes called for 6 carrots, I used 3, plus 2 stalks of celery and 1 large parsnip...it was awesome!

First use of slow cooker a roaring success
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Not sure if I've mentioned this recipe on here before, but if not here: http://www.taste.com.au/recipes/2827...lamb+tortillas

Yum! Made it for the second time yesterday. Soooo good.
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Quote:

Originally Posted by Oblivia View Post

Not sure if I've mentioned this recipe on here before, but if not here: http://www.taste.com.au/recipes/2827...lamb+tortillas

Yum! Made it for the second time yesterday. Soooo good.

sounds yummy

can't wait to make slow cooked beef cheeks again, so good last time =)
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do you have a beef cheeks recipe kanni? i've only ever had BC at restuarants, never thought about cooking my own!
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Originally Posted by beebop View Post

do you have a beef cheeks recipe kanni? i've only ever had BC at restuarants, never thought about cooking my own!

this is the one I made last time when I was lucky enough to get some Wagyu beef cheeks from a mate:

http://au.news.yahoo.com/thewest/lif...d-beef-cheeks/

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Looks the goods. Are wagyu beef cheeks going to be any better than regular ones for this, though? I thought that the point of paying the money for wagyu was to get marbling, and if you slow cook it all the fat will melt away and you wont know that it was there. Or will it baste it internally and be great?
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Quote:

Originally Posted by Oblivia View Post

Looks the goods. Are wagyu beef cheeks going to be any better than regular ones for this, though? I thought that the point of paying the money for wagyu was to get marbling, and if you slow cook it all the fat will melt away and you wont know that it was there. Or will it baste it internally and be great?

I'd've thought that wouldn't really be necessary with cheek anyway as they're full of connective tissue (like lamb shanks) which will turn to gelatin when cooked for long enough.

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

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Quote:

Originally Posted by Oblivia View Post

Looks the goods. Are wagyu beef cheeks going to be any better than regular ones for this, though? I thought that the point of paying the money for wagyu was to get marbling, and if you slow cook it all the fat will melt away and you wont know that it was there. Or will it baste it internally and be great?

A friend ordered the 9+ grade wagyu from Rockpool and was told "no, you can't have it rare"...the point of the high marbling fat is that it melts and creates oodles of flavour...rare means it hasn't got hot enough to melt

Not sure about cheeks, wouldn't think wagyu or not would make all that much difference...but cheeks is deft what I'm doing next!
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No, I don't think Wagyu or not matters. A friend of a friend happened to have Wagyu beef cheeks available so I couldn't pass the opportunity to grab some to try =)
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Where does one even get beef cheeks? I'm figuring it's something you'd have to special order from some place
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Cooked this yesterday:

http://www.grouprecipes.com/526/rich-beef-ragu.html

6 hours of cooking on lo and it was fucking amazing! Added mushrooms, but that was the only change...if doing it again I'd ensure I got the meat from a butcher so you could have massive 3" x 3" cubes of it...stuff from the super was sliced already to like 1" thick, so while you could still cut it into big pieces, they had no depth. Some bits were melt in your mouth amazing, while others ended up a lil tough (still soft, just tough in comparrision)...I reckon the bigger the hunks the better it'll end up.
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Quote:

Originally Posted by kanni View Post

No, I don't think Wagyu or not matters. A friend of a friend happened to have Wagyu beef cheeks available so I couldn't pass the opportunity to grab some to try =)

I guess if there are wagyu beef cheeks kicking about then why not?
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Got some lamb shanks in the slow cooker today for this evening- put them on a bed of sliced potato with 1/2 a cup of white wine, juice of a lemon and loads of garlic and rosemary. Should be pretty awesome after 8 hours or so.
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let us know how it goes....I've found a few times that I don't like the way potatoes turn out done that way under the meat
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Slow cooker taking a hammering, vege soup done on Saturday which has given wifey and I lunches for the whole week, chicken paprikash done on Sunday which was last night and tonights dinner sorted...best $40 ever!!!
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Quote:

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let us know how it goes....I've found a few times that I don't like the way potatoes turn out done that way under the meat

Went pretty well, only thing I should've done was peel the potatoes- the bits with skin ended up a little chewy but the flesh had a good consistency and soaked up the lamb/lemon/garlic flavour well.

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

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Quote:

Originally Posted by Random_Kiwi View Post

Cooked this yesterday:

http://www.grouprecipes.com/526/rich-beef-ragu.html

6 hours of cooking on lo and it was fucking amazing! Added mushrooms, but that was the only change...if doing it again I'd ensure I got the meat from a butcher so you could have massive 3" x 3" cubes of it...stuff from the super was sliced already to like 1" thick, so while you could still cut it into big pieces, they had no depth. Some bits were melt in your mouth amazing, while others ended up a lil tough (still soft, just tough in comparrision)...I reckon the bigger the hunks the better it'll end up.

Cooked this tonight, highly recommended, I've got so much love for my Le creuset now that I've started using it a bit more.
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Think I might give that a whirl later in the week, sounds great.
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Yeah, it's pretty awesome! Made the leftovers of that into a pie, too, which was frankly the best pie I've ever eaten!
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Good plan. I made it for dinner, and It was GOOOD. Tomorrow, pies!
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made an amazing beef stew last night...one of the best yet. kind of surprised because i really rushed the initial cook on this one......but I can't stress enough how good port instead of wine is in a beef stew....also I always pour in a fair bit of mega chef fish sauce - I put that stuff in everything - its an umami boosting winner every time
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Fish sauce in a beef stew/casserole?!? Sounds wrong, but I guess it's just salt really
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exactly. and anchovies are umami boosters big time . i put it in pasta sauce and Indian curries too ....adds depth ...doesnt taste fish saucy or anything.
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I just got my copy of this http://www.cooksillustrated.com/book...il.asp?PID=489 but I broke my slow cooker lid so I cant use it yet. Need to grab a replacement lid.

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Done. The ones with the tarragon are chicken, leak and mustard, but the others are ragu. I have my lunches for this week sorted.
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got this recipe going in the slow cooker this morning (we did the prep last night):
http://www.taste.com.au/recipes/5699...th+wasabi+mash

can't wait to come home to yummy smells and make the wasabi mash for an awesome dinner ^-^
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my last slow cooker died, am going to make sure my new one is big enough for lamb shanks!
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Quote:

Originally Posted by tapout View Post

Cooked this tonight, highly recommended, I've got so much love for my Le creuset now that I've started using it a bit more.

giving this a crack while I'm at work tomorrow. Only have beef shin though so hope it works OK!
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Quote:

Originally Posted by beebop View Post

my last slow cooker died, am going to make sure my new one is big enough for lamb shanks!

Target has the 5.5L Sunbeam digital controlled one on special for $45 down from $90 at the moment, assuming it's a country wise special anyway, hguy at work bought one just yesterday
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Yo yo...so got some friends coming over for dinner on Friday, going to do Movida's Beef Cheeks...anyone here done them before?

1.5 kh beef cheeks
125 ml olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml Pedro Ximenez Sherry
500 ml red wine
3 bay leaves
3 tablespoons fresh thyme leaves
1 teaspoon salt
1 head cauliflower, broken into florets
185 ml cream
40 grams butter

1.Trim the beef cheeks to neaten them up and remove any new sinew and silver skin. Season well.

2.Heat half the olive oil in a large heavy-based saucepan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.

3.Add the remaining olive oil, then add the carrot, garlic, onion and saute over high heat for 12 to 15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water. Reduce the heat as low as possible, add the beef cheeks, then cover and cook for 3 to 4 hours, or until the cheeks are beginning to fall apart.

4.Meanwhile, put the cauliflower, cream and butter in a saucepan, season to taste with salt, then cover and cook over low heat for 35 minutes, or until very tender. Place the cauliflower mixture in a blender and process until smooth. Keep the puree warm.

5.The sauce from the beef cheeks should by now be reduced and glaze like. It if needs further reducing, remove the cheeks from the pan, cover with foil to keep them warm, and simmer the sauce over high heat until nicely reduced. Strain the sauce through a fine sieve and return to the pan; gently reheat the cheeks in the sauce if necessary.

6.Serve the cheeks and their sauce on warm plates with the cauliflower puree.

Just wondering about serving sizes, how big, grams-wise, is a beek cheek? Does one need 2 or is 1 enough as part of a nibbles first, salad and the puree with main, and dessert after
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where the hell do you buy them..
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butcher... may need to order them in advance though..
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Yeah, just asked local butcher and he said they have them criovaced in packs of 2 cheeks in the freezer, all trimmed up and ready to go, bonus
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Thanks Kiwi that recipe looks great, gonna cook up a storm this Saturday!!

(PS. Are beef cheeks an expensive cut of meat? i have no idea)
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$18 per KG from my butcher in Camberwell, which could realistically be more expensive than a lot of other suburbs.

My mates type was NOT to substitute for an other kind of Sherry, Pedro Ximenez is not a brand, it's a type/grape variety and you have to use that else it could end up tasting ass...I'm yet to find out how expensive bottles of Pedro Ximenez Sherry are though.
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Quote:

Originally Posted by Random_Kiwi View Post

My mates type was NOT to substitute for an other kind of Sherry, Pedro Ximenez is not a brand, it's a type/grape variety and you have to use that else it could end up tasting ass...I'm yet to find out how expensive bottles of Pedro Ximenez Sherry are though.

Not particularly pricey, I got a bottle pretty cheap a while back. Definitely a very distinctive flavour too.,

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Quote:

Originally Posted by liseyt View Post

Thanks Kiwi that recipe looks great, gonna cook up a storm this Saturday!!

(PS. Are beef cheeks an expensive cut of meat? i have no idea)

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
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