Slow-cook crock pot a real timesaver

richmondregister ^ | October 13, 2010 | Gina Noe

[JoeProBono]

Slow-cooker cooking is a rite of fall.

In this hurry-up society, cooking a hot, nutritious meal seems almost a thing of the past. But, if you have the discipline to think about dinner at breakfast time, your reward can be a meal that’s ready when you get home.

The slow-cook crock pot not only improves the variety and flavor of the food you serve, but it can cut the time you spend in the kitchen almost in half. The slow cooker won’t replace the stove top or the oven because it cooks foods in a different way. Main dishes, casseroles and soups are particularly adaptable to this method.

Slow cookers can be purchased in a variety of sizes. There is a one-quart model for singles and a 12-quart roaster oven that not only slow cooks, but performs a variety of other cooking functions. So slow cooking can fit any family’s needs.

Here are a few tips for using your slow cooker:

• The slow cooker should be 1/2 to 3/4 full when in use.

• Liquids do not boil away, so the liquid amount should be reduced by half from what an oven or stove top recipe requires.

• Keep the lid on the slow cooker while it is in use. There is no need to stir the food once cooking has started. Do not remove the lid until you are adding final ingredients during the last half hour of cooking or the cooking process is done.

• It is not safe to use the slow cooker to thaw or cook frozen meats.

[submarinerswife]

Our grammar textbooks teach us that we don’t capitalize the seasons.

Public schools teach us that you don't have to spell it right, either.

[SatinDoll]

I’ve had the same problems with crockpots that you’ve both experienced. So I’ll let you in on my secret: crockery bean pots slow-cooked in an oven.

A friend of my mom’s gave her a Boston baked bean pot and I used it to make small amounts of soup. I wanted to make bigger batches and bought a much larger one.

Now we use them for slow cooking and they are superior to counter-top crock pots which have a heat source ONLY on the bottom. In an oven the heat surrounds the food and heats the crock to the point you can turn off the oven temp and let the food inside the crock keep cooking from residual heat.

Made corned beef using this method just last week. Came out perfect!

I’ve never yet burned anything cooking this way. My oven has preset timed cooking, so I can set it and walk away, knowing that the meal will be ready in a few hours and I don’t have to be there to turn it off.

[mowowie]

You’re eyes are on the front of your head and you have some pointy teeth for a reason.... :)

[Netizen]

Yep, that’s how my baked beans in the oven turned out so well. Slow cooked, and still faster than the crock pot. That’s how we do our pulled pork, too.

[tubebender]

My folks all used Nutmeg on their chicken soup which is what I will do with the gizzard soup my live in chef of 53 years 8 months 19 days and 20 hours made today. It’s a close second to the egg noodle soup my Mother used to make...

[DollyCali]

Thank you!

My Josy (german shepherd) has the multiple plagues of many GSs.. I had to start last year this regime & do the same for both her & the male Golden.

I could try going veggie (and really have them POd at me?)LOL

appreciate the info lj

[DollyCali]

You’re eyes are on the front of your head and you have some pointy teeth for a reason.... :)

Because God created man/me that way? LOL

I know, I know.. pathetic, aren't I?

[BunnySlippers]

Are you talking about “baking”? This I can do. I can bake in the oven just fine..

[JoeProBono]

[DollyCali]

Oh Joe, that is so funny.. LOL (your pup?). Usually you find cats cozy in pots, pans etc.

will check back later.. off for a few hours/movie/dinner

[mowowie]

Yeh we just got a digital crockpot, The old one cracked.
Works great and i’m looking at a few recipes here on this thread for a nice saturday slow cook and tasty smell weekend. Yummay!!

Saving this thread as a bookmark.....

[mowowie]

I know where you are coming from believe me.

If i stop to think of what i’m eating.....forget it.
Probably the same reason why I cannot force myself to eat fish.
It just grosses me out.
Clams, shrimp??? I can eat it but that’s cutting it real close....Lobster, forget about it.

But, i cannot live without some kind of meat in my dinner, simple as that.
I tried but can’t.
I just try not to think about it anymore....

[KosmicKitty]

I like the convenience, but crock pots tend to dry out whatever meat is being cooked.

Lower temp or shorter cooking time or fatter cuts of meat I just did pulled pork w/ BBQ sauce. Slapped it on a toasted sandwich. Yum!!

[Political Junkie Too]

By the way, if you want that extra special flavor for your beef roasts, the secret is to heavily season the outside with nutmeg, do not be skimpy.

I'm so glad you said that!

I use paprika. However...

Having tried this many times, here is what I observed.

The first time I tried it, I salted the round and then added a rub of paprika before putting it in the fridge. My thinking was that the paprika would dissolve and also flavor the insides of the roast.

I can't say that this didn't happen, but I wonder if the powdery paprika absorbed some of the beef's liquid and interfered with the osmosis of the salted liquid.

The next time, I waited until just before browning the beef and rubbed the paprika after the roast sat in the fridge for a day. I think this was the better approach from a flavor standpoint. It will still season the edges, which will temper the flavor relative to the rest of the slice.

What I forgot to mention earlier...

The result of the salting will be obvious to the naked eye on the next day. The eye round roast will have reddish color to it when you buy it. After salting it for 18 hours, it will show a deeper, more vivid reddish color. I played with the amount of salt I used until I found the right balance between taste and tenderness.

Regarding "always been told..." my grandmother used to make the eye round with onions that I loved as a child. She used to poke it repeatedly with a fork to tenderize it. People have since told me not to puncture the meat, to let it keep its juices in it while cooking. I agree. That said, once the cooked roast is slice, the color will drain from it and it will look gray, with a serving plate full of red juices.

I'm not sure what to do about that.

-PJ

[RckyRaCoCo]

bookmark

[Auntie Mame]

Thanks for your clarifications and notes.

once the cooked roast is sliced, the color will drain from it and it will look gray, with a serving plate full of red juices.

I'm not sure what to do about that.

Cover it with gravy? ; - )

[Political Junkie Too]

The looks don't affect the taste. And it doesn't drain color immediately, if you slice and serve for dinner.

-PJ

[Political Junkie Too]

P.S. If you do try it, please let me know how it turned out. Okay?

-PJ

[Spunky]

..."i’m looking at a few recipes...."

1. Package of Lentils
2. Package of baby or mini carrots
3. Package of little Smokey Links
4. Med or large onion chopped
5. A couple teaspoons of minced garlic
6. 2 cans chicken broth and 1 can of water
7. (optional) 1 can stewed tomatoes thrown in the food processor
to munch up the tomatoes or leave as is.

I cut the Smokey Links in fourths, and cut the carrots in half if the baby ones. If mini carrots no need to cut.
Salt and pepper if desired.
Cook 6 to 8 hours

YUM! YUM!

[EinNYC]

Here is a recipe I just tried and it's absolutely delicious. I actually left out the spinach, and it was fine without.

New World Chili Prep: 25 minutes Cook: 10 hours on low; 5 hours on high

Ingredients

• 1 lb. turkey breast tenderloin, cut into 1-inch pieces

• 1 28-oz. can diced tomatoes

• 1 15-oz. can black beans, rinsed and drained

• 1 8-oz. can tomato sauce

• 1 cup peeled, seeded and cubed butternut squash or pumpkin

• 1 medium onion, chopped

• 1/2 cup chicken broth

• 1/2 cup frozen whole kernel corn

• 1/2 cup dried cranberries

• 1 fresh jalapeño pepper, seeded and finely chopped

• 1 Tbsp. chili powder

• 1 clove garlic, minced

• 2 cups shredded fresh spinach

Directions

1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.