Originally posted by Old Hack
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Question for the foodies
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Originally posted by Pondlife View PostCurrently do everything in a big le creuset casserole pot n' lid on the stove but wouldn't leaving the oven on all day cost a small fortune?
If your oven and hob are both gas or both electric, I suppose you could test this out!Originally posted by MaryPoppinsI'd still not breastfeed a naziOriginally posted by vetranUrine is quite nourishingComment
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Cheers all. Will go the slow cooker route.
Looks like Mrs Pondy will be getting some pulled pork this weekend.Comment
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I've used my pressure cooker for beef stew using stewing steak and braising steak. I've found on both occasions the meat has dried out somewhat compared to a nice slow cook in the oven. I would assume that a slow cooker will give a better result.
I use my pressure cooker almost exclusively for dhals/pulses, making stock and spuds (for mash). Also cooked a nice piece of gammon in coke in it at the weekend - very nice.Comment
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Slow cooker is great - really easy to use and you don't need to be a good chef to get a decent meal. If you start it before you go to work, your dinner is ready when you return in the evening.Comment
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Originally posted by Alias View Postalways been worried about the cooking with plastic in a sous vide...Comment
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Originally posted by Old Hack View PostIt's normally at quite low ish temps like 55, 60 degrees.Join IPSEComment
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Slow cooker, never owned a pressure cooker.
Stick it on when you leave in the morning, lovely meal when you get home.
Gammon, Curries, Stews, Soups.Never has a man been heard to say on his death bed that he wishes he'd spent more time in the office.Comment
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