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<blockquote data-quote="chris lowe" data-source="post: 614033"><p>The thing with a slow cooker is you can put tougher cuts of meat in because the long cooking time tenderised it. I've popped a bit of beef brisket in the slow cooker before bed time and left it on overnight and most of next morning and it's been very tender (I think the trendy name is "pulled" as in pulled prok/beef) I wouldn't cook a whole chicken in it though because of the risk of things like salmonella if it's not cooked at the right temperature. You can also cook porridge overnight though not really worth it unless there's a few of you for breakfast, and before I was diagnosed I used to cook steak and kidney in it ready for a s&k pudding and then use it to steam the pudding. They are quite versatile gadgets.</p></blockquote><p></p>
[QUOTE="chris lowe, post: 614033"] The thing with a slow cooker is you can put tougher cuts of meat in because the long cooking time tenderised it. I've popped a bit of beef brisket in the slow cooker before bed time and left it on overnight and most of next morning and it's been very tender (I think the trendy name is "pulled" as in pulled prok/beef) I wouldn't cook a whole chicken in it though because of the risk of things like salmonella if it's not cooked at the right temperature. You can also cook porridge overnight though not really worth it unless there's a few of you for breakfast, and before I was diagnosed I used to cook steak and kidney in it ready for a s&k pudding and then use it to steam the pudding. They are quite versatile gadgets. [/QUOTE]
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