Posted on 10/20/2010 1:23:38 PM PDT by 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.
Absolutely I'll try it, there's no doubt about that. I mean I'll try the salt tenderizer method. I make these eye of round roasts in the oven the flash cook way. Put in 500 degree oven for 7 min/lb and then turn oven off and keep door closed and leave in for 20 min/lb. I just made one Sunday and we're plowing our way through it right now but I just wish it was just a bit tenderer so I'm really excited with your technique. Thanks again, I'll freepmail you how I do.
Can’t argue that. I remember the days when I would not fix a pot roast any way except in the oven -in my cast iron dutch oven.
I do have an honest to goodness bean pot that would sit on top of the old wood cookstove - when I inherited it I used it in the oven. That makes a mean pot of chili.
Am I out of line for being offended when Barney Frank asked me, "Hey, you want a handjob?"?I assume the extra question mark is not required... since it looks as queer as Barney Frank.
Crock Pot Chicken Casserole
Chicken Casserole with Cream and Mushrooms
Serves 4
Crock Pot Casserole Ingredients
•4 chicken thigh portions •1 oz (25g) seasoned flour •1/2lb (200g) mushrooms •1 large onion •4 oz (100g) pearl barley •1 1/2pt (750ml) hot chicken stock •1 clove garlic •2 bay leaves •1/2 tsp (2.5ml) dried thyme •1/4 pt (125ml) single cream
How To Cook Crock Pot Chicken
Coat the chicken pieces in the seasoned flour and place them in the Crock Pot along with any remaining flour. Slice the mushrooms, chop the onion and garlic. Place all the ingredients except the cream in the crock Pot and cover. Set the heat to Auto for 8 hours or Medium for 3 hours. If you are using the cream then add it 20 minutes before serving.
Most home fires are caused by electrical shorts and gas leaks not ovens.
IIRC, most house fires are a result of unattended open flames (such as candles). Maybe not...
I use a crockery bean pot but cook soups and other meals in it like one would a crock pot — only it comes out better because the electric oven surrounds the crock with heat. I usually set the temp at 200 and, depending on the contents of the crock, set the timer for anywhere between 2-1/2 to 3 hours.
To save money on meat, I buy a very large beef brisket (which is fibrous). I cut it up into 1-1/2 inch cubes, brown it in a pan and put it into the large crock. I fill it almost to the top with meat before pouring water in just to cover. Then I cook it slowly, at 200 degrees for about 4 hours. I never cook it to the point of shreds; it works better in soups cooked later if the meat still has integrity.
This becomes the meat I use for stews and beef-based soups. I package the cooked beef in labeled vacuum bags of about 1 lb each. I cook meat like this about four times during fall/winter/spring months.
During warm weather I cook meat, fish, pork, and chicken outdoors over charcoal on our grill/smoker combo. I cook in large batches and freeze a lot for later consumption.
In my garage I have one heavy old stove that is a combination wood and gas-There are advantages to doing things the old way-years ago when my son had the option he preferred heating with wood- the heat was different and more comfortable. Same with cooking- there are pros and cons. And in my world how fast something can be cooked is not necessarily the optimal way.
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