Daily chat...
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robinhood
Gold Member
Haha, last week in the snow I used husband's snow boots (mine need replacing and have done for a couple of years but none left in the shop) and kept my slippers on inside so they weren't too big. Excellent. Then I didn't have to freeze with bare feet when I went to peoples' houses, just kicked off the boots and put my cosy feet under the table
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anjuschka
Dukan Ancestor!!
Re: heating - don't most people have thermostats now? Ours is set for 15C at night and then back to 18C at 6am when we get up (and then down during the day and back up at 4pm when we get home). The thermostat is in the hall which has a big cold outside wall, so rooms are actually warmer than that - more like 20, they also have radiator thermostats. The only freezing place is the attic where we sleep, easily gets down to ~13C at night at the moment: because as the rest of the house holds the heat better, the heating does not come on.
When we go away we leave it on 5C 'frost protection', and it comes back on properly the morning of the day we're due to return. No more coming back to a freezing house after a winter holiday!
Our old heating only had a timer, and I think we made sure it came on at least twice a day if we went away in winter.
Laura - that sounds like a perfect solution! Built-in slippers...
When we go away we leave it on 5C 'frost protection', and it comes back on properly the morning of the day we're due to return. No more coming back to a freezing house after a winter holiday!
Our old heating only had a timer, and I think we made sure it came on at least twice a day if we went away in winter.
Laura - that sounds like a perfect solution! Built-in slippers...
anjuschka
Dukan Ancestor!!
Hi everyone, another fine bright sunny day here. the snow has largely gone but it's still all frosty, but very pretty.
Nothing much to report - I'm cooking my first beef joint in the slow cooker today, we'll see how that goes. It smelled delicious when I was sealing it this morning!
After tonight's dinner it should give me a supply of sliced beef for a few days.. any suggestions what to have with it in PP? Be original and have some mustard sauce maybe?
Nothing much to report - I'm cooking my first beef joint in the slow cooker today, we'll see how that goes. It smelled delicious when I was sealing it this morning!
After tonight's dinner it should give me a supply of sliced beef for a few days.. any suggestions what to have with it in PP? Be original and have some mustard sauce maybe?
alottolose
Gold Member
Another cold day here ....though getting milder over the next few days thankfully...
interesting reading about how you all set your heating etc... I've never turned ours off since it was fitted....a long while ago....just use the thermostat to control it...
it's currently at 22c during the day (when we're in) 15-16c if we're out and/or over night x
....though getting milder over the next few days thankfully...interesting reading about how you all set your heating etc... I've never turned ours off since it was fitted....a long while ago....just use the thermostat to control it...
it's currently at 22c during the day (when we're in) 15-16c if we're out and/or over night x
anjuschka
Dukan Ancestor!!
Yes thanks the beef was delicious! With a side helping of cottage cheese and a dollop of coarse mustard. Lots of lovely flavourful juice too which I would have made into gravy had it not been a strict PP day. I spooned some onto my plate and am keeping the leftovers with the juice for tomorrow now.
anjuschka
Dukan Ancestor!!
Hi Bren -
Well this was my first ever beef roast in any shape or form so I'm a novice!
It was half (a ~1kg piece) of a large "Beef Roasting Joint" they're half price in Sainsbury's at the moment. No idea of the cut! I carefully trimmed off any slivers of remaining fat, then quickly sealed in a non-stick pan, without any oil not even fry-light. Then lightly seasoned with salt and pepper all over and plonked into the cooker, put it on low and went to work... Came home about 8hrs later and it was done and sat in a pool of lovely juice (there was virtually no fat). Sliced into thin slices - yum yum. Very 'beefy' and quite tender.
My book says (I scanned that for the recipe thread)
------------------------------
Roasts
Meat or poultry roasted in the slow cooker is not as crisp as when cooked in an oven as the oven's high, dry heat cannot be reproduced. Nevertheless, slow cooked roasts are deliciously succulent. Buy a joint or bird which will fit in the pot and allow the lid to fit snugly. Trim excess fat and brown evenly on all sides in a frypan. With a non‑stick pan it is possible to brown without adding further fat. Transfer to the slow cooker and season. Fattier meat may be stood on a trivet or crumpled foil There is no need to add any liquid. Cook steamed puddings and joints of pork on HIGH only to ensure. thorough heat penetration. Casseroles of cubed pork may be cooked on HIGH or LOW as wished.
After roasting remove the meat to a hot serving dish ' and carefully pour the juices from the slow cooker into a jug. Allow it to settle for a moment and the fat will float to the top. Skim or pour off and strain the juices to make a delicious gravy.
Roasting times will depend on the size and shape of the meat and the proportion of fat and bone, but the following table can be a guide.
Beef, lamb and veal
1‑1.6kg (2‑3 1/2 lb) LOW 4‑10 hours
HIGH 3‑6 hours
1.6‑2.3kg (3 1/2 ‑ 5 lb) LOW 7‑12 hours
HIGH 5‑8 hours
Pork
1‑1.6kg (2 ‑ 3 1/2 lb) HIGH 3‑5 hours
1.6‑2.3kg (3 1/2 ‑5 lb) HIGH 4‑6 hours
-------------------------------
Well this was my first ever beef roast in any shape or form so I'm a novice!
It was half (a ~1kg piece) of a large "Beef Roasting Joint" they're half price in Sainsbury's at the moment. No idea of the cut! I carefully trimmed off any slivers of remaining fat, then quickly sealed in a non-stick pan, without any oil not even fry-light. Then lightly seasoned with salt and pepper all over and plonked into the cooker, put it on low and went to work... Came home about 8hrs later and it was done and sat in a pool of lovely juice (there was virtually no fat). Sliced into thin slices - yum yum. Very 'beefy' and quite tender.
My book says (I scanned that for the recipe thread)
------------------------------
Roasts
Meat or poultry roasted in the slow cooker is not as crisp as when cooked in an oven as the oven's high, dry heat cannot be reproduced. Nevertheless, slow cooked roasts are deliciously succulent. Buy a joint or bird which will fit in the pot and allow the lid to fit snugly. Trim excess fat and brown evenly on all sides in a frypan. With a non‑stick pan it is possible to brown without adding further fat. Transfer to the slow cooker and season. Fattier meat may be stood on a trivet or crumpled foil There is no need to add any liquid. Cook steamed puddings and joints of pork on HIGH only to ensure. thorough heat penetration. Casseroles of cubed pork may be cooked on HIGH or LOW as wished.
After roasting remove the meat to a hot serving dish ' and carefully pour the juices from the slow cooker into a jug. Allow it to settle for a moment and the fat will float to the top. Skim or pour off and strain the juices to make a delicious gravy.
Roasting times will depend on the size and shape of the meat and the proportion of fat and bone, but the following table can be a guide.
Beef, lamb and veal
1‑1.6kg (2‑3 1/2 lb) LOW 4‑10 hours
HIGH 3‑6 hours
1.6‑2.3kg (3 1/2 ‑ 5 lb) LOW 7‑12 hours
HIGH 5‑8 hours
Pork
1‑1.6kg (2 ‑ 3 1/2 lb) HIGH 3‑5 hours
1.6‑2.3kg (3 1/2 ‑5 lb) HIGH 4‑6 hours
-------------------------------
Maintainer
** Chief WITCH **
ooooh I must try this... sounds delicious! Thanks Anja!
robinhood
Gold Member
Morning!
Cold out again, no snow though (hope you're faring OK, Jo - although last night saw a friend from the village who lives in Paris and comes here a couple of weekends a month said Paris itself was fine, just the 'burbs were suffering.)
Off to wake kids! Then library, friend for coffee, home for lunch, hairdresser, meeting, out for dinner with husband.
So hope all have a good day, 'see' you all on Monday!
Cold out again, no snow though (hope you're faring OK, Jo - although last night saw a friend from the village who lives in Paris and comes here a couple of weekends a month said Paris itself was fine, just the 'burbs were suffering.)
Off to wake kids! Then library, friend for coffee, home for lunch, hairdresser, meeting, out for dinner with husband.
So hope all have a good day, 'see' you all on Monday!
Maintainer
** Chief WITCH **
Yes that's right... last night I cut through some back streets on the way home from the butcher's, and scared myself sliding downhill on ice for about 4m!! But stick to main roads, and all is well...
anjuschka
Dukan Ancestor!!
ooooooooo sounds easy, no liquid at all? might give that a go as I hate tough beef but I also hate it looking like it still might moo
No definitely add no liquid. It will come out of the meat, and lots of it too!
Vickki
Full Member
Hi Guys, Back from New Zealand now, Looking rather tanned and peeling Not a great look! Hows everyone doing?
Im glad to be home I gained 2.8kgs while away, Dam it but back into it today, Will start 5 days PP does that sound right??
Came back to hot weather and feeling tired, Must be old age..LOL
Hope everyones going well and your not to freezing over there
xxxxxxxxxxx
Not a great look! Hows everyone doing?Im glad to be home I gained 2.8kgs while away, Dam it but back into it today, Will start 5 days PP does that sound right??
Came back to hot weather and feeling tired, Must be old age..LOL
Hope everyones going well and your not to freezing over there
xxxxxxxxxxx
