In message Gregoire Kretz
Gadget time 17Pretty simple really. If you're not a pastry fan - forget it ;-) Meat: Because I'm slow cooking it and I want a...
You're welcome. Your query concerning hob top v slow cooker could be extended to grilling, baking, frying, boiling, cbutteroling etc. Each has its own techniques and purpose and some overlap. There is no universally exclusive method. For me, cooking is forever about experimentation, using old or new foods, fresh ideas, different methods and materials. It's a hobby with me, which I only wish I'd started many years ago.
I make all my own stocks, soups and most of our meals and I couldn't be happier. One meal, in particular, (a childhood favourite) I never quite got right. Meat and potato pie. I couldn't quite get the tender consistency of the meat. I gave it hours of thought. I tried different meats, different herbs, different stocks, different methods and different times and there was always that nagging feeling that it was just not quite right. So I used canned meat from M&S, with excellent results. However, not too long ago we moved to Belgium. Tins running out!
So I tried the slow cooker in secret. SWMBO came home and we had the pie. Whow, Pastry perfect, potatoes just done, Gravy spot on and.... she drooled over the meat. Result: one happy woman, one elated cook, two plates, licked clean ;-)
Moral: Sometimes you just have to get lucky!
Cheers, Don. -- Draco Dormiens Nunquam breastillandus
