What's in the the slow cooker sauce?
If I do a beef stew I usually chop my meat into chuncks, fry off in a pan and then coat in flour. Then I pour in beef stock made with an OXO cube. The flour thickens the stew up.
Here's a link to the ingredients.
Tavern Style Pot Roast - Campbell Sauces
I'm sure I could get close cooking it up separately. It's more of a time saving thing for me. The nice thing about the crock is I don't really need to cut up the meat. After 10 hours in the pot it pulls apart. Browning the meat up separate sounds like a really nice idea!
I have used corn starch as a thickener in stews to give it a creamier texture in the same way you use flour. A very filling meal. Are the OXO cubes beef bullion? The meat from the other ingredients tends to mix with the sauce and although it is a thinner sauce it's really good!
Just put this in my amazon basket now one of the family has announced they are going veggie. Instant Pot Duo V2 8 Litre,7-in-1 Electric Pressure Cooker,220-240v, 1200 W, Brushed Stainless Steel/Black: Amazon.co.uk: Kitchen & Home
That's basically just the larger version, right? Are you thinking you need two or them? data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Yes: If I'm slow cooking meat in one I can be doing beans and pulses or veggie curries in the other.
Take it most carimalise the meat and veg first before slow cooking for better taste ? I used to do all in one pot with the cockpit, ha predictive text ( you can now imagine the sites I search for data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 ) . I of course meant Crockpot that I used to sear the meat on the hob before slow cooking. I then went and got an induction hob that made that aspect useless //static.avforums.com/styles/avf/smilies/facepalm.gif.
I only seal the meat first, I don't bother with the veg. If not, part of me wants to blanch the meat first to get rid of some of the blood that normally leaks out, but that's too much hassle data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Made mac'n'cheese this evening, finished under the grill with breadcrumbs. Not bad.
Never bother asking the meat turns out fine
You should sauté the vegetables (and meat) for a better finish. It will create a nicer aroma and make them taste sweeter. Smell & taste a raw onion and a sauted onion, it totally changes the flavour and aroma. Unless the recipe specifically calls for a less sweat more acid/sulphurous taste. Sautéing does alter the veg and meat chemically.
After reading through this thread I've almost convinced myself I need an Instant Pot, but my big concern is that I'll use it twice and then it'll end up in the cupboard.
I like the idea of making macaroni cheese rather than buying ready meals (I can't make it myself, my roux always end up just tasting of flour). I like the idea of doing Bolognese and chilli in it, but that's hardly a hassle doing in a pan normally.
With a nearly one-year-old and not enough hours in the day, I'm conscious that the wife and I eat too much rubbish (not the little one, he gets plenty of fresh, healthy stuff, unlike us).
Could the Instant Pot help us eat better and save time? I'm not so sure – a lot of the recipes I've looked at seem to involve just as much prep and/or faffing about. The only things that really seem simple are chillis etc, but as I say, they're hardly a hassle on the hob.
Or could this be the wonder-gadget I've yet to discover?