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mate...you put in in slow cooker BEFORE you go out the door for work,its ready when you get home...you take out the beef,chuck in frozen duck and turn it back on next morning before heading off to work again.it too will be perfectly cooked when get home from work.Quote:
Originally Posted by XR500
Our slow cooker has become the "Dogs water bowl" you cant beat slow cooking in the oven in a cast iron enameled casserole/stew pot.
Tastes way better than the "slow cooker" and you can do baked spuds at same time :D
Yes, Mr Duck, that was my idea :DQuote:
Originally Posted by Micky Duck
https://www.nzhuntingandshooting.co....-recipe-80996/
General consensus seems to be that meat slow cooked in a big heavy pot in/on an oven of some sort is better than an electric slow cooker. Interesting.
we all love any excuse to use the camp oven....must see if it will fit in the slow cooker body LMFAO.
I dunno, the slow cooker is bloody convenient, the cast iron pot in the oven seems like a hell of a lot of hard work. But then if it's too big for the slow cooker I have a stainless hangi and six hours in that thing can sort out 50 people for about $6 of gas... Spoiled for choice!
I'd second the thing with the slow cooker about drying out the meat - if you are having issues with that an oven bag seems to sort that out although it does seem to be appliance dependent. The older one we had that blew up the heating element seemed to do that but too be fair we didn't notice that until we got the new one which doesn't seem to dry things out near as much. I haven't worked out why though?
No argument there!Quote:
Originally Posted by No.3
Both are good and we use both. Biggest problem I find with slow cooker is the liquid won't reduce. Have to take it out and reduce on stove top. I prefer oven.
dont put so much in to begin with...my mates Mrs who is very good cook,doesnt add any liquid at all!!!! but now they are doing the oven bag thing...
Less water in than you think, cover with roast with tin foil, especially if its a large crock pot, small roast.
I am a big fan of the pressure cooker, must be stainless steel.
Quicker cook time, excellent results can use on the electric, gas and fireplace.
Have flown pressure cooker into bush plenty of times for fly ins.
Venison, canned tomotoe puree with half bottle of red wine added. absolutly delicious, can reheat again next day if any left over.
I don't add any water to a goat leg plus veggies and there is a decent puddle of water at the end of the cook.
When you guys do a roast in camp oven do you sit it on a grate in the bottom on pot
Great conversation, thanks MB.
I also have been a bit disappointed with the results from my slow cooker as of late. I will be trying the casserole dish with some beef shin steak that I have just taken out of the freezer in the next day or 2. I do have to say though that for a duck carcass the slow cooker is pretty good as the meat falls off the bone and I then cut the meat up and it ends up in a satay .
For my purposes (80% on the log burner) I sit the meat on the bottom, brown it, possibly turn it, then add water/veges etc, then get it going full bore for 20 min or so then turn the fire down low, and will often put THE CAMP OVEN on a grate on top of the log burner to reduce the heat for the next three hours or so.Quote:
Originally Posted by blip
Only time I have put in a grate was when baking stuff like bread or fruit cake in a separate baking tin inside the camp oven, where you have to keep the fire hot. If you don't the baking just gets burnt to a crisp on the underside, and if you keep the fire too low to keep it from burning, the baking never cooks.
You can see the type of grate I use in the pics on post#8
The grate also stops the kettle from boiling dry. Just keeps 6L of very hot water on hand all day.