I was wondering if any of you use a slow cooker in Thailand.

I bought one for around 700 baht in Big C about 6 months ago and use it at least once a week. So far, I've had success with Stews, curries, smothered pork chops, Pork ribs, chutney and rice pudding. Dead easy to use. Prep the food, chuck it in the slow cooker and flick the switch and wait.

Loads of recipes on Youtube and facebook.

I gave up on ours a few years back.  I just couldn't make it produce high quality results, despite following several recipes. I guess they are okay if you at work all day and want to come home and eat straight away, but frankly, we just never used it.  Its now gathering dust in the store room.  

Never had one, and no idea what they are/how they work.

If I would ask my cooker (wife) if it´s possible that she could cook slower, I guess she wouldn´t do it.

Yes, use regular to make batches of "bean soup" & stews 

Known to our American friends as a crock pot

 

 

Mostly, I used the slow cooker (crock pot) to make stews and soups.  Just cut up a bunch of veggies and chunks of meat, turn it on in the morning and had a great stew or soup by dinner.

 

I used my pressure cooker to make pulled pork and pulled chicken for BBQ sandwiches.  If you cook the pork or chicken twice, it just falls apart with a fork- perfect for slathering it with BBQ sauce. Also worked well on normally tough Thai beef.

 

I also made my own BBQ sauce, using ketchup, pineapple vinegar, brown sugar, cinnamon and clove powder.  Made amazing sandwiches.

 

Edited August 5, 20205 yr by impulse

12 hours ago, CGW said:

Yes, use regular to make batches of "bean soup" & stews 

I found that the flavours were too concentrated and no opportunity to adjust the various ingredients as it cooked. It also seemed to just 'boil' meat, which I found unappetising for all meat cuts and for chicken.    

We use ours often, I mostly use it to slow cook carnitas, which I place into little freezer bags, when I want some tacos my wife reheats it, makes corn tortillas and, home made salsa, instant tacos. I find it great for cooking meat, slow cooking in the great taste by adding all your seasonings and cooking at least 8-10 hours.

 

Never really knew about, or was interested in slow cookers.

 

However, few years ago out neighbours gifted up one when they sold their house and went back to UK.

 

It is great. We use it at least once a week. Make really good stews and the like in it..

 

Anyone thinking of getting one...I can say...go for it! ????

 

 

I lucked out and found one on the appliance shelf at my local Big C.  It was on sale for a little over 400b.  Interestingly enough, I recently chatted with my neighbour about a slow cooker/crock pot, and wondered if he had ever seen one here.  Nope.

 

Anyways, I'm familiar with them.  Googled a few recipes, and have made ribs, pork roast (for pulled pork) and a couple western style stews.  Low impact, easy, tasty meals.  Happy I found one, my occasional meal contribution of 15-20 minutes of prep time and 4-6 hours slow cooking, is well received.

Recently I've been using it to make a spicy tomato chutney. When I made my first batch, It filled about 5 jam jars. I gave some to my wife to try.

After about a week she asked me to make some more. She had eaten all of it!!!

She eats it with everything now.

 

2 kg tomatoes chopped

2 apples peeled and chopped

2 onions diced

2 tbsp minced garlic

1 cup apple cider vinegar

1 cup brown sugar

1 tbsp mustard powder

1 tbsp curry powder

1 tsp cayenne pepper

2 tsp black peppercorns

2 tsp salt 1 cup raisins

I stir everything together in a big bowl then put it into the slow cooker. Cook on low for 8 hrs. I then use my potato masher to mash it up a bit. Cook on high for a further 4 hrs, leaving the lid slightly askew to allow the liquid to reduce. Then to thicken it a bit more, mix 1 tbsp cornstarch with 2tbsp water then stir into the chutney. Cook for another 15 minutes.

Mrs uses the rice cooker as a slow cooker. Works fine but I'm not sure she has experimented much beyond liquid based foods. Casseroles soups chilli and curry, all were tasty.

G8t thing get cheap beef cuts. Sear it 6 hours later add veg etc 4 a hour ..I think they great ..do split pea big pot n freeze for mushy peas ..not far off the mark . I bought air fryer . Brilliant too..happy cooking 

18 minutes ago, Iforbach said:

G8t thing get cheap beef cuts. Sear it 6 hours later add veg etc 4 a hour ..I think they great ..do split pea big pot n freeze for mushy peas ..not far off the mark . I bought air fryer . Brilliant too..happy cooking 

I use a slow cooker. Its great for slow cooked meat and I'm looking at getting an air fryer as my friend uses one and I love the chips he makes (fries for our American cousins ???? ) 

been using Otto crock pot for the last 10 yrs, stews, green curry chicken, red curries, and have done lamb shank a few times with onions, carrots, baby potatoes,  apple & cinnamon stick.

Made a pot of Black Eyed Peas on Sunday. I like beans. I rotate though. BEP (navy),  lentils, Pinto, white beans, make a pot every other week. I make less stews or pot meals because the G is a serious Thai market shopper. We will be off to the morning market in about 10 minutes. 

 

A note for any bean addicts. You can get heat scorching here in Thailand. Usually that is with Pintos but sadly Pintos are one of my favorites.

I have been searching for what seems an eternity to buy one that is programmable. I find lots on line for sale in America, and U.K. However, all the models I see here are either too small, or, as on Lazada of a poor quality and basic design.....

had an OTTO for about ten years cooked lamb shanks/ scouse/chicken soups all sorts bought another smaller model (oven) for chicken wings (five spice/lime/ect..ect) but have left it up country.

for around 800 baht you cannot complain. does the job. 

On 8/5/2020 at 9:10 PM, CGW said:

Yes, use regular to make batches of "bean soup" & stews 

Me2. Italian Passata, tinned butter beans, garlic puree, seasoning, dash chili sauce, mixed frozen veg, chicken or pork, water. Shove it all in - microwave 15 min or low heat on slow cooker.

1 hour ago, Jaggg88 said:

I use a slow cooker. Its great for slow cooked meat and I'm looking at getting an air fryer as my friend uses one and I love the chips he makes (fries for our American cousins ???? ) 

Just acquired a Xiaomi franchised air fryer from Lazada - pinkish colour. Its great for fries and chicken and to make frozen pie crusts crispy (microwave first) in 5-10 min. Cant say is great for roasting other veggies, though, as it caramelises them. Use it all the time now. Also it tends to make sausage skins rather tough.

The only crock pot I could find was at Big C and it is small. Maybe I should go to Lazada Huh unless others here can direct me to some place here in Thailand. I love to eat and I love to cook. My new hobby in retirement.

I make this often for a dinner party - Delicious 

 

 

Amazing Pork Tenderloin in the Slow Cooker

Prep 15 m

Cook 4 h

 "This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!"

Ingredients

·       1 (2 pound) pork tenderloin

·       1 (1 ounce) envelope dry onion soup mix

·       1 cup water

·       3/4 cup red wine

 

·       3 tablespoons minced garlic

·       3 tablespoons soy sauce

·       freshly ground black pepper to taste

Directions

1.      Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

 

Amazing Pork Tenderloin in the Slow Cooker.docx

Yumm

 

Crock Pot Chop Suey

 

 

 Serving Size  : 1    Preparation Time :0:00

 Categories    : Pork                             Poultry

 

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    3                    pork shoulder chops, boned, well trimmed -- diced

    2      cups          cubed cooked or raw chicken

      1/2  cup           chicken broth

    1      cup           diagonally sliced celery

    2      teaspoons     soy sauce

      1/2  teaspoon      sugar

                         salt

    1 1/2  cups          thinly sliced water chestnuts

    1 1/2  cups          julienned bamboo shoots

 

 serves 4

 

 Combine all ingredients in Crock-Pot; stir well.  Cover and cook on Low for 8 t

 o 10 hours or on High for 4 to 5 hours.  If desired, thicken sauce with a corns

 tarch-water paste just before serving.

 

 Double recipe for a 5 quart Crock-Pot.

Nothing like cooking at Home

Crockpot Chicken and Dumplings

1 sweet onion, diced
1 cup chopped carrots
2 garlic cloves, minced
2.5 pounds boneless, skinless chicken breasts or combination with thighs
1 tbsp tarragon
1/2 teaspoon flour
56 (?) ounces low-sodium chicken stock
2 tablespoons butter
2 tablespoons flour
1/2 cup half and half

dumplings
1 1/8 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cold butter, cut into small pieces
1/2 cup milk (whole, 2% or 1%)

In the bottom of your crockpot, layer onions, carrots and garlic. Season chicken breasts with salt and pepper then lay them on top.

Heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and cook for 2-3 minutes to create a roux, until it's golden in color. Add in 2 cups of chicken stock and mix well, bringing to a boil. Cook for 4-5 minutes, stirring, then remove from heat and pour over the chicken and vegetables. Add remaining chicken stock, put the lid on and cook on low for 6 hours.

After 6 hours, turn the crockpot heat onto high. Using forks or kitchen tongs, lightly shred the chicken breasts. (This should be easy since they have cooked so long.) Stir half and half into the crockpot, then recover while you make the dumplings. In a bowl, combine flour, sugar, baking powder, salt and pepper. Crumble in butter with your fingers and rub into the flour until evenly dispersed and coarse crumbs form. Add in milk, stirring well just until a sticky dough forms. Use a tablespoon measure and add small scoops of the dough into the crockpot, starting by placing them around the outside first, then the inside. Cover and cook for another 1-1.5 hours, until dumplings are cooked but soft and not longer raw in the middle. Taste and season additionally if desired.

 

Don’t use here in Bangkok because street food is so cheap it hardly seems worth the effort but back in USA I used mine a lot. I don’t drink beer but always substituted it for water when coooking in it. The alcohol cooks off but it seemed the grains in the beer added to the flavor of whatever I was cooking rather than diluting the flavor as water does.

She takes her time and is very methodical...so I guess yes I use a slow cooker....but quite happy with her.

I bought one, and I have used it for a beef stew, but the wife doesn't like it she prefers to just load up a pot cover it and leave it on the stove top - which as its an electric induction burner, I guess its pretty much the same as plugging in a slow cooker. Now the thing I bought just takes up space in the house as my wife cooks great stews without it.

I use it for many many years yet. Flemish Carbonades (boiled in dark beer), Goulash .... all made in the slow cooker ..... a fast cooker (under pressure) I don't like.... it goes fast but it is all steamed and the taste is not what it should have to be.