*** New price - Argos Value Range 1.5 Litre Slow Cooker - White £5.99 @ Argos - HotUKDeals
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*** New price - Argos Value Range 1.5 Litre Slow Cooker - White £5.99 @ Argos

£5.99 @ Argos
Remembered seeing this couple off weeks back and was going to buy one but and noticed has been reduced more to 5.99 now... every little helps ;) free CC
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2y, 6m agoFound 2 years, 6 months ago
Remembered seeing this couple off weeks back and was going to buy one but and noticed has been reduced more to 5.99 now... every little helps ;)
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2y, 6m agoFound 2 years, 6 months ago
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1 Like #1
excellent buy. great for the winter...
1 Like #2
Will be great for winter soups. Thanks very much. Heat added
#3
If anyone needs a bigger one, Sainsbury have got a 6L for £15
18 Likes #4
Reserved
slow heat added
1 Like #5
Nice one, heat added
banned#6
Can this be used to cook rice?
#7
Great deal heat added 8)
#8
tidylittleal
Reserved
slow heat added


lol
#9
great buy but ive heard bigger the better for 2 or more people. this would be good for a couple that dont eat much.
1 Like #10
jihadijulz
Can this be used to cook rice?



Better off with a dedicated Rice cooker as that will switch to keep warm when the Rice is cooked. With this you would have to manually switch of when Rice is cooked
#11
Ideal for cakes x
#12
I'm an avid cook, but never owned a slow cooker? Whats the advantage in cooking a casserole in a SC over cooking on a low heat in the oven? Power consumption and better cooking capability?

I do a huge bolognese sauce mix once every 6 months or so, that takes days of low simmering on the hob, simmer, let cool, rinse/repeat, till the flavours really meld, a slow cooker would have the same effect?

Cheers for any advice!

Oh and anyone got any fave recipes they'd share?
1 Like #13
New price.. pshh. I went to argos after seeing a value ceiling fan on catalog for £19.99. Turns out the exact item is now £24.99 on new catalog :(
1 Like #14
Excellent thank you! We've got a 3 litre one which is brilliant for cooking whole chickens or large joints but is a bit massive for a stew or curry. Just reserved one of these little fellas - bring on comfort food season
2 Likes #15
Evangelion, I would highly recommend you try one of these. The meat comes out so tender and literally falls off the bone. You could buy this small one and try it, let's face it £6 is nothing you would pay that for a takeaway curry. If you like the way it cooks you could then invest in a bigger maybe better quality one. You would soon recoup the cost from the saving in electricity. Most of them only use the power of a lightbulb. There is nothing nicer than returning home when it's been switched on to the smell of a lovely casserole etc. Enjoy!
#16
Hmmm, does sound inviting, thanks for the feedback! :)
#17
Got one of these, you can definitely see they've been built to a low cost, but they're still perfectly fit for purpose. Slow cookers are more gentle than a pot on a low heat, there's almost no chance your food will burn.
#18
I have this and it's a great little slow cooker, we upgraded to a bigger one (as you can't for a lot in it) but it still gets used when we've not got much to cook or if I want to cook two different things at the same time
1 Like #19
Lump of pork shoulder bottle of coke bottle of bbq sauce and 8+ hours

immense
1 Like #20
jihadijulz
Can this be used to cook rice?

I wouldn't bother, you just need a sauce pan with a lid, thin and tall seem better. Measure a teacup full to the brim with basmati and add to pan. Measure two teacups of water and add that. Measure depth with you finger then wash the rice with cold running water until clean. Carefully tip out water and add the two cups back in, and measure with your finger again incase there is two much. Add a bit of salt and put on stove on medium high heat with lid on. When it boils and the foam gets to the top of the pan turn heat right down to low. Cook for 10 minutes. Do not lift lid under any circumstances. After 10 minutes lift lid and quickly stir rice with a fork (two or three turns to get some air in there) and put lid back on. Turn off heat altogether and leave for 10 more minutes to finish cooking in the steam. Done! Perfect rice and no fancy gadget to get out and put away.




Edited By: 100thidiot on Jul 27, 2014 21:49
#21
Drat drat and double drat I just got one on ebay for just over twice the price...
#22
RAFAVDV
Lump of pork shoulder bottle of coke bottle of bbq sauce and 8+ hours

immense

Awesome, will try that with y slow cooker! :D
1 Like #23
The size is great for small portions but there is only one heat setting on this.

Sometimes if the sauce etc is too thin and you haven't got cornflour, you can take the lid off and turn the setting up to high for half an hour to thicken it. You won't be able to do it with this one.
#24
evangelion
I'm an avid cook, but never owned a slow cooker? Whats the advantage in cooking a casserole in a SC over cooking on a low heat in the oven? Power consumption and better cooking capability?

I do a huge bolognese sauce mix once every 6 months or so, that takes days of low simmering on the hob, simmer, let cool, rinse/repeat, till the flavours really meld, a slow cooker would have the same effect?

Cheers for any advice!

Oh and anyone got any fave recipes they'd share?

If you're going out for the day, trip out or work, or maybe got time in the afternoon but won't later, bung ingredients in and set the timer for 6 or 8 hours. The only thing you need to do is warm up plates and serve.
2 Likes #25
100thidiot
jihadijulz
Can this be used to cook rice?

I wouldn't bother, you just need a sauce pan with a lid, thin and tall seem better. Measure a teacup full to the brim with basmati and add to pan. Measure two teacups of water and add that. Measure depth with you finger then wash the rice with cold running water until clean. Carefully tip out water and add the two cups back in, and measure with your finger again incase there is two much. Add a bit of salt and put on stove on medium high heat with lid on. When it boils and the foam gets to the top of the pan turn heat right down to low. Cook for 10 minutes. Do not lift lid under any circumstances. After 10 minutes lift lid and quickly stir rice with a fork (two or three turns to get some air in there) and put lid back on. Turn off heat altogether and leave for 10 more minutes to finish cooking in the steam. Done! Perfect rice and no fancy gadget to get out and put away.




blimey what a palaver, I just wash the rice, chuck it in a open pan of water for ten mins, 25 if its brown, drain and serve. What you are saying sounds more like making sushi rice
#26
I bought one of these earlier, its sooooooo cute and little!!!
#27
jihadijulz
Can this be used to cook rice?

Yes, and you can find a great group on FB - Slow cooked wonders for recipes for heaps of things i had no idea you could cook in a slow cooker.
1 Like #28
Error440
100thidiot
jihadijulz
Can this be used to cook rice?

I wouldn't bother, you just need a sauce pan with a lid, thin and tall seem better. Measure a teacup full to the brim with basmati and add to pan. Measure two teacups of water and add that. Measure depth with you finger then wash the rice with cold running water until clean. Carefully tip out water and add the two cups back in, and measure with your finger again incase there is two much. Add a bit of salt and put on stove on medium high heat with lid on. When it boils and the foam gets to the top of the pan turn heat right down to low. Cook for 10 minutes. Do not lift lid under any circumstances. After 10 minutes lift lid and quickly stir rice with a fork (two or three turns to get some air in there) and put lid back on. Turn off heat altogether and leave for 10 more minutes to finish cooking in the steam. Done! Perfect rice and no fancy gadget to get out and put away.




blimey what a palaver, I just wash the rice, chuck it in a open pan of water for ten mins, 25 if its brown, drain and serve. What you are saying sounds more like making sushi rice


I think you'll find that is the normal process for rice. I'm not aware of many people that drain off rice. if you pit too much water with basmati it will absorb too much and disintegrate... at least decent stuff does. yours sounds like how you might cook american long grain rice.
1 Like #29
Error440
100thidiot
jihadijulz
Can this be used to cook rice?

I wouldn't bother, you just need a sauce pan with a lid, thin and tall seem better. Measure a teacup full to the brim with basmati and add to pan. Measure two teacups of water and add that. Measure depth with you finger then wash the rice with cold running water until clean. Carefully tip out water and add the two cups back in, and measure with your finger again incase there is two much. Add a bit of salt and put on stove on medium high heat with lid on. When it boils and the foam gets to the top of the pan turn heat right down to low. Cook for 10 minutes. Do not lift lid under any circumstances. After 10 minutes lift lid and quickly stir rice with a fork (two or three turns to get some air in there) and put lid back on. Turn off heat altogether and leave for 10 more minutes to finish cooking in the steam. Done! Perfect rice and no fancy gadget to get out and put away.




blimey what a palaver, I just wash the rice, chuck it in a open pan of water for ten mins, 25 if its brown, drain and serve. What you are saying sounds more like making sushi rice
simonmcnair
Error440
100thidiot
jihadijulz
Can this be used to cook rice?

I wouldn't bother, you just need a sauce pan with a lid, thin and tall seem better. Measure a teacup full to the brim with basmati and add to pan. Measure two teacups of water and add that. Measure depth with you finger then wash the rice with cold running water until clean. Carefully tip out water and add the two cups back in, and measure with your finger again incase there is two much. Add a bit of salt and put on stove on medium high heat with lid on. When it boils and the foam gets to the top of the pan turn heat right down to low. Cook for 10 minutes. Do not lift lid under any circumstances. After 10 minutes lift lid and quickly stir rice with a fork (two or three turns to get some air in there) and put lid back on. Turn off heat altogether and leave for 10 more minutes to finish cooking in the steam. Done! Perfect rice and no fancy gadget to get out and put away.




blimey what a palaver, I just wash the rice, chuck it in a open pan of water for ten mins, 25 if its brown, drain and serve. What you are saying sounds more like making sushi rice

I think you'll find that is the normal process for rice. I'm not aware of many people that drain off rice. if you pit too much water with basmati it will absorb too much and disintegrate... at least decent stuff does. yours sounds like how you might cook american long grain rice.

I cook Basmati rice for 11 minutes in an open top pan, drain and serve. Comes out perfectly with no disintegration... been doing it for years.
#30
pay a bit more and get one with low, high and warm settings

you need to cook some meat up to a high temperature before setting on low to kill harmful bacteria

one heat setting is just wrong
#31
chocci
pay a bit more and get one with low, high and warm settings

you need to cook some meat up to a high temperature before setting on low to kill harmful bacteria

one heat setting is just wrong

Actually that's not true, the bacteria will die on Low, it will just of course take longer to cook and reach that temperature than if you blast it on High for an hour first.

However, best practise is to sear the meat before putting it in the slow cooker anyway as it prevents drying out and gives the meat a better look.
#32
Richdog
chocci
pay a bit more and get one with low, high and warm settings

you need to cook some meat up to a high temperature before setting on low to kill harmful bacteria

one heat setting is just wrong

Actually that's not true, the bacteria will die on Low, it will just of course take longer to cook and reach that temperature than if you blast it on High for an hour first.

However, best practise is to sear the meat before putting it in the slow cooker anyway as it prevents drying out and gives the meat a better look.
its true if it doesnt reach a certain temp on its only setting. some bacteria will even multiply at moderate temperatures
#33
chocci
Richdog
chocci
pay a bit more and get one with low, high and warm settings

you need to cook some meat up to a high temperature before setting on low to kill harmful bacteria

one heat setting is just wrong

Actually that's not true, the bacteria will die on Low, it will just of course take longer to cook and reach that temperature than if you blast it on High for an hour first.

However, best practise is to sear the meat before putting it in the slow cooker anyway as it prevents drying out and gives the meat a better look.
its true if it doesnt reach a certain temp on its only setting. some bacteria will even multiply at moderate temperatures

Yes, but if it didn't reach the minimum temperature set by Low, then it would be defective. All slow cooker manufacturers have to adhere to specific regulations to ensure food cooks safely, and most slow cookers set to Low reach a safe temperature after a couple of hours.

It's obviously not some cowboy, best guess kind of thing where they have no guidelines to stick to...
1 Like #34
Richdog
chocci
Richdog
chocci
pay a bit more and get one with low, high and warm settings

you need to cook some meat up to a high temperature before setting on low to kill harmful bacteria

one heat setting is just wrong

Actually that's not true, the bacteria will die on Low, it will just of course take longer to cook and reach that temperature than if you blast it on High for an hour first.

However, best practise is to sear the meat before putting it in the slow cooker anyway as it prevents drying out and gives the meat a better look.
its true if it doesnt reach a certain temp on its only setting. some bacteria will even multiply at moderate temperatures

Yes, but if it didn't reach the minimum temperature set by Low, then it would be defective. All slow cooker manufacturers have to adhere to specific regulations to ensure food cooks safely, and most slow cookers set to Low reach a safe temperature after a couple of hours.

It's obviously not some cowboy, best guess kind of thing where they have no guidelines to stick to...
I agree but thats sort of my point. This deal only has one heat setting so I assume its on the high side of low in order to pass safety tests. This could in turn cook food too quickly for most people's use so they return home to a stew full of mush.

Plus, a family would inevitably make use of the warm setting for when people arrive home at different times. With the one on the deal, you have to either turn it off or keep on cooking it.

Just saying you can get on with proper heat settings for just a few quid more

e.g.

http://www.hotukdeals.com/deals/wilkinsons-slow-cooker-1-5l-low-high-auto-settings-8-00-free-delivery-store-1962864

slow cooking tips

http://culinaryarts.about.com/od/safetysanitation/p/slowcooksafe.htm

6000+ slow cooking recipes

http://www.justslowcooking.com/index.html
1 Like #35
Don't get me wrong, I agree with you that this slow cooker is absolute crap, I am just saying it is not inherently dangerous just because it has Low setting.

In real terms, despite it being safe, it's a ludicrously low amount to spend on slow cooker, and an extra tenner gives you the functionality to use them as they should be used. I think it's a shame when companies make cheap throwaway devices like this, as it's hardly even remotely environmentally conscious.
chocci
Richdog
chocci
Richdog
chocci
pay a bit more and get one with low, high and warm settings

you need to cook some meat up to a high temperature before setting on low to kill harmful bacteria

one heat setting is just wrong

Actually that's not true, the bacteria will die on Low, it will just of course take longer to cook and reach that temperature than if you blast it on High for an hour first.

However, best practise is to sear the meat before putting it in the slow cooker anyway as it prevents drying out and gives the meat a better look.
its true if it doesnt reach a certain temp on its only setting. some bacteria will even multiply at moderate temperatures

Yes, but if it didn't reach the minimum temperature set by Low, then it would be defective. All slow cooker manufacturers have to adhere to specific regulations to ensure food cooks safely, and most slow cookers set to Low reach a safe temperature after a couple of hours.

It's obviously not some cowboy, best guess kind of thing where they have no guidelines to stick to...
I agree but thats sort of my point. This deal only has one heat setting so I assume its on the high side of low in order to pass safety tests. This could in turn cook food too quickly for most people's use so they return home to a stew full of mush.

Plus, a family would inevitably make use of the warm setting for when people arrive home at different times. With the one on the deal, you have to either turn it off or keep on cooking it.

Just saying you can get on with proper heat settings for just a few quid more

e.g.

http://www.hotukdeals.com/deals/wilkinsons-slow-cooker-1-5l-low-high-auto-settings-8-00-free-delivery-store-1962864

slow cooking tips

http://culinaryarts.about.com/od/safetysanitation/p/slowcooksafe.htm

6000+ slow cooking recipes

http://www.justslowcooking.com/index.html

Don't get me wrong, I agree with you that this slow cooker is absolute crap, I am just saying it is not inherently dangerous just because it has Low setting.

In real terms, despite it being safe, it's a ludicrously low amount to spend on slow cooker, and an extra fiver to a tenner gives you the functionality to use them as they should be used. I think it's a shame when companies make cheap throwaway devices like this, as it's hardly even remotely environmentally conscious.
#36
Error440

blimey what a palaver, I just wash the rice, chuck it in a open pan of water for ten mins, 25 if its brown, drain and serve. What you are saying sounds more like making sushi rice

I made it sound worse than it is for detail. Its really - wash rice, add to pan with 2x quantity of water and salt. Bring to boil with lid on then set to low and cook for 10 minutes. Stir. Turn off heat and replace lid, and wait 10 more minutes. Done!

Rice perfection, at least for basmati, that expensive fragrant rice from Thailand just gets sticky.
#37
simonmcnair
Error440
100thidiot
jihadijulz
Can this be used to cook rice?

I wouldn't bother, you just need a sauce pan with a lid, thin and tall seem better. Measure a teacup full to the brim with basmati and add to pan. Measure two teacups of water and add that. Measure depth with you finger then wash the rice with cold running water until clean. Carefully tip out water and add the two cups back in, and measure with your finger again incase there is two much. Add a bit of salt and put on stove on medium high heat with lid on. When it boils and the foam gets to the top of the pan turn heat right down to low. Cook for 10 minutes. Do not lift lid under any circumstances. After 10 minutes lift lid and quickly stir rice with a fork (two or three turns to get some air in there) and put lid back on. Turn off heat altogether and leave for 10 more minutes to finish cooking in the steam. Done! Perfect rice and no fancy gadget to get out and put away.




blimey what a palaver, I just wash the rice, chuck it in a open pan of water for ten mins, 25 if its brown, drain and serve. What you are saying sounds more like making sushi rice

I think you'll find that is the normal process for rice. I'm not aware of many people that drain off rice. if you pit too much water with basmati it will absorb too much and disintegrate... at least decent stuff does. yours sounds like how you might cook american long grain rice.

if its disintegrating and sticky you are cooking it for too long or on too high a heat, I eat tonnes of rice I don't really time it anymore I just look at it you can see how much more time it needs.
#38
100thidiot
Error440

blimey what a palaver, I just wash the rice, chuck it in a open pan of water for ten mins, 25 if its brown, drain and serve. What you are saying sounds more like making sushi rice

I made it sound worse than it is for detail. Its really - wash rice, add to pan with 2x quantity of water and salt. Bring to boil with lid on then set to low and cook for 10 minutes. Stir. Turn off heat and replace lid, and wait 10 more minutes. Done!

Rice perfection, at least for basmati, that expensive fragrant rice from Thailand just gets sticky.

thai rice is more delicate, I've never added salt to rice in my life thats a bit odd, when its done its going to have curry, soya sauce etc with it, or coconut and chocolate
#39
Error440

thai rice is more delicate, I've never added salt to rice in my life thats a bit odd, when its done its going to have curry, soya sauce etc with it, or coconut and chocolate

Interesting. I still have some of it left, I'll do an experiment tonight and be a bit easier on it and see how it does. Thanks for posting.
#40
100thidiot
Error440

blimey what a palaver, I just wash the rice, chuck it in a open pan of water for ten mins, 25 if its brown, drain and serve. What you are saying sounds more like making sushi rice

I made it sound worse than it is for detail. Its really - wash rice, add to pan with 2x quantity of water and salt. Bring to boil with lid on then set to low and cook for 10 minutes. Stir. Turn off heat and replace lid, and wait 10 more minutes. Done!

Rice perfection, at least for basmati, that expensive fragrant rice from Thailand just gets sticky.
I do it the same as you and works perfectly - really light and fluffy although I just put a tea towel over for the last 10 mins to steam. I also soak the rice for 30 mins before washing as this seems to help get the starch out.

and you should ALWAYS season rice imho. I also put a bit of star anise and a few green crushed cardamoms to make it fragrant. Even a bit of turmeric if I want it yellow lol

Edited By: chocci on Jul 28, 2014 15:10

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