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Post by lagatta on Mar 24, 2010 16:07:42 GMT
As I've often boasted, I paid $1 for mine at a community bazaar. It is an old-fashioned crockpot, but not the very first model - the ceramic crock can be removed to thoroughly clean it. The very first ones don't have a removable crock, and they aren't immersible, so they can get rather grotty.
Church bazaars. Charity shops. toronto.craigslist, kijiji etc. You'll probably pay more than $1, but not more than ten.
Remember, it doesn't do everything well. Some braises are much better done in heavy ironware like Le Creuset on the stovetop or in the oven, as you want to concentrate the juices. When I did my Caribbean goat curry, the crockpot was very useful in cooking the tough but tasty goat meat all night long on the slow setting, but I did dirty other pots, first to brown the meat, and then later to reduce the sauce.
It is fairly pointless for most fish recipes, and for boned chicken breasts, though for some reason there are many such recipes in crockpot cookbooks.
I don't own a microwave either! And I've been offered several. I really associate them with heating food up at offices, and with being stuck with one and nothing "real" to cook on, severely limiting my survival skills repertoire.
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Post by gertie on Mar 27, 2010 6:36:56 GMT
Lagatta that red wine thing got me thinking and I cooked some beef with the rest of a bottle of port I had from some recipe...I added in some other things I had on hand - fresh Taragon, a little daub of good mustard, some fresh pepper, a little sprinkle of fresh chopped sage. It was extremely tasty and I served it on some crusty buns I made with more mustard and a touch of horseradish.
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Post by lagatta on Mar 27, 2010 11:54:50 GMT
Oh, I'm glad that was nice! Yes, it needs to be a bit piquant as with mustard, since port is sweet.
I made kasha (toasted buckwheat groats) in the crockpot, but once again, that is not a recipe that can be done entirely in a slow cooker - I browned some onions, garlic and a bit of finely-chopped red sweet pepper, idem some sliced almonds (in a dry iron pan) added some bay leaves and various aromatic spices (use whatever you like) to some chicken stock. The kasha itself has to be mixed with an egg (or egg white) and cooked dry in the cast-iron pan as well - this keeps each groat separate, and adds protein. I'm pleased with the crockpot result as it came out very fluffy and light, but it doesn't really save washing up from cooking it in a different vessel (though I don't cook that sort of thing in my cast-iron pans as I treasure their shiny surface). This is very nutritious. It is gluten-free, for people who have to avoid gluten (not me).
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Post by lagatta on Mar 29, 2010 3:21:48 GMT
I worked on the crockpot porridge some more. I find most of the recipes specify far too much water or other liquid (like 4 times as much liquid as oatmeal or other grain). Think a lot of people like gruelly porridge, which I hate, being more used to "grain" dishes like pilafs. I cut down the liquid but if doing again would cut down even more - the grains used were 1/2 steel cut oats (a type common in Scotland and Ireland) and 1/2 rolled rye flakes, since I love rye and it is very nutritious. I think I used about 2 cups of grain, 5 cups of liquid. Various spices, and some slivered almonds I dry toasted beforehand. I put in stuff like bay leaves but remember I don't eat that with sugar or any other sweetener, but if you want it a bit sweet you can still use spices such as cardamom, nutmeg etc but obviously no bay leaves or herbs!
I think I can get the steel-cut oats to cook enough with a 1:2 ratio, if I cook it slowly enough.
An advantage is that you don't stir this except initial combining, so the grains stay whole and it doesn't get gloppy. (I hate gloppy things).
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Post by auntieannie on Apr 5, 2010 19:16:27 GMT
to accompany sausages tonight, I braised some red cabbage, as per a recipe in the "slow cooker" recipe book I bought a while ago (isbn 978-0-600-61761-7 octopusbooks.co.uk a Pyramid Cookery Paperback by editor Hamlyn. Author: Sara Lewis).
Since it was very nice, I thought I'd share.
It was in the started section, but it seems to me better suited as an accompaniment. Should be great with venison!
serves 6 preparation time: 15 minutes cooking time 2.5 to 3.5 hours on "high" standard slow cooker size
1 tbsp olive oil 1 large onion, chopped heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes until lightly browned.
450ml (3/4 pint) hot vegetable or chicken stock - I think this is too much. 3 tbsp balsamic vinegar 2 tbsp thick set honey (I only used 1 tbsp- just about) 1 tbsp tomato puree 1 teaspoon fennel seeds, roughly crushed 1/2 tsp crushed dried chillies (optional) Stir into the pan with the softened onions.
625g (1 1/4 lb) red cabbage quartered, cored and thinly sliced. 2 dessert apples ( I usedonly one) 50g (2 oz) raisins salt and pepper to taste put into the slow cooker and pour the stock on top of it. Mix well, then cover and cook on high for 2,5 to 3,5 hours until the cabbage is tender.
I used to make a similar dish in a large saucepan - cooking the cabbage for max 10 minutes, but I must say the red cabbage comes out delicious after the slow cooker treatment.
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Post by gertie on Apr 15, 2010 5:34:25 GMT
That does sound as though it would be excellent with venison, Auntie!
I made something new using my crock pot which was pretty tasty, even if it did not turn out quite as thick as hoped for.
Cleaning out the freezer and fridge I found I had 5 rather diminutive frozen boneless skinless chicken breasts, half a cartoon of nonfat yogurt, a packet of shredded carrot, half a can of chipotle peppers in adobo, and a package of whole wheat tortillas.
In the crock pot:
five small chicken breasts about 8 oz nonfat yogurt 1 can veggie broth 1 cup dried chick peas (saw the broth was too much, could probably omit if you used half the broth) 1/2 can chipotle peppers in adobo 1 can cream of chicken soup (my first addition when I saw it was too thin, helped but not enough) 1 cup shredded carrot 1 cup chopped onion, cooked in the microwave a couple of minutes first until translucent (not precisely necessary but seems to make a dish taste better to me)
cook on high 3 hours with the lid offset to let some steam out
Take the chicken out and shred it with two forks, roll it up in the tortillas with some of the sauce, making sure to add chick peas, carrot, and onion to each. Slip these into the crock with the remaining sauce (shouldn't be too much) with rolled edge down so they stay together and cook a further 30 minutes, serve sprinkled with cheese.
I doubt this is anything close to authentic, but it did clean out my leftovers, and it was tasty.
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Post by auntieannie on Apr 19, 2010 19:00:42 GMT
hey! that's the spirit, Gertie!
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Post by bixaorellana on Apr 19, 2010 19:14:18 GMT
I'm flitting from one recipe thread to another, asking people to please give their recipes names so I can post them in the AnyPort recipe index. Thanks! (Gertie, I called yours "Chicken Enchiladas a la Suiza". Annie, yours got named "Rich Braised Red Cabbage w/Fruit", but I'd far rather people make up their own names.)
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Post by auntieannie on Apr 20, 2010 12:24:28 GMT
Bixa... sorry about that! it was called something like spiced braised cabbage in the aforementioned book.
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Post by lagatta on Apr 20, 2010 12:34:08 GMT
I want some venison! Are there hunters in your families? Actually I can get venison at Jean-Talon Market, but it is ranched. What I really want is some caribou, from way up north. One does not get more organic than that.
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Post by bixaorellana on Apr 20, 2010 17:25:36 GMT
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Post by auntieannie on Apr 20, 2010 18:32:51 GMT
ooooh! ;D
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Post by gertie on Apr 21, 2010 23:34:54 GMT
Bixa, I love your names.
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Post by bixaorellana on Apr 22, 2010 16:00:37 GMT
Thanks, Gertie, but ........ Incidentally, if anyone wants to check their recipe listings in the recipe index, I've been trying to indicate which ones are crock-pot recipes. That way, the Find feature could be used to locate each one. I've undoubtedly missed some, so please let me know if a recipe needs to be marked as crock-pot.
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Post by lagatta on Apr 22, 2010 16:14:01 GMT
I liked some of those NOLA recipes. Too much crockpot cooking is insipid. Simple is fine and good, insipid not.
Most meats have to be pre-browned, onions and many vegetables idem. The idea is reducing, not adding liquid. Remember that most modern chickens render out a lot of water (scrawny free-range ones less). Many crockpot recipes have to start out a bit wet, but experimenting, you might want to cut the water, wine, beer, stock or other liquid.
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Post by bixaorellana on May 2, 2010 7:11:48 GMT
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Post by auntieannie on May 2, 2010 9:38:57 GMT
In my slow cooker recipe book, they suggest using it to make traditional english puddings (of the traditionally steamed variety) in it. but they are not slow cooked, rather fast and in a kind of "bain-marie".
oh, bixabella... I made a tomato sauce in it the other day, as base for a "penne a la vodka sauce" and it was the most perfectly gorgeous tomato sauce. just a note about the onions (that I browned first before adding to the pot) - they must be chopped really finely as they somehow don't seem to melt in the slow cooker as they do on the hob. no spluttering. I left it for five hours on high and it was just happily simmering as on a low electric hob - which I can't get on a gas hob.
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Post by auntieannie on May 2, 2010 14:48:20 GMT
"empty your fridge sweet & sour pork" (title for bixabella?)
We had a jar of pickled onions that were particularly bland - they had not added any spices to it so I wanted to get rid of it and first thought of pork vindaloo. However, we made our own pizza toppings yesterday evening, and the mister likes to add pineapple to it - silly boy! so here's what I concocted for our usual late Sunday lunch:
serves two:
about 30g fresh onion chopped (was left over from the pizza topping fiesta of the night before) half a red bell-pepper soften in olive oil in a pan, then add to the prepared slow-cooker;
In the same pan, brown approx. 170g of pickled onions and approx. 150g of tinned pineapple chunks. add spices to taste, mine were powdered ginger, 1 clove, dried chilly flakes, and a little cinnamon. add approx 200ml of vinegar (I used the bland pickling vinegar the onions were in) and approx 100ml of light pineapple syrup (in which the pineapple chunks were bathing) and bring to a happy simmer, almost to boiling point. Add to the slow cooker.
Brown 1 pound of diced pork quickly in the same pan and add to the slow cooker switched onto high. for approx. 2,5 hours.
At that time, put some brown basmati rice in a pan to boil, Pour the contents of the slow-cooker into a large wide-base pan and allow to simmer until the rice is cooked. 15 minutes should have elapsed and the pork's sauce should have thickened by now.
If you want it more like in restaurants or take-away, add sugar and thicken the sauce with cornstarch, colour with caramel. But we liked it as it was made.
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Post by mickthecactus on Dec 3, 2010 13:31:06 GMT
I might very well give this a go tomorrow. I love our slow cooker which often gets used on a Saturday.
I have no problem in preparing food early morning - much better than late evening. I can't concentrate then.
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Post by tod2 on Dec 3, 2010 17:26:25 GMT
Mick, as a very good cook ( my husband, friends and family said that!) I would go with Kerouac on the chicken having skin ON. I would slash the meat for the ingredients to penatrate better. Tumeric, paprika & ginger would'nt be enough oomph for me so roasted garlic cloves, a half stick cinnamon, and maybe three cardamon pods crushed. And a chili! You can bet just before serving I will add two/3 tablespoons thick cream! Naughty but nice
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Post by mickthecactus on Dec 3, 2010 17:28:48 GMT
Thanks Tod2!
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Post by mickthecactus on Dec 5, 2010 9:45:34 GMT
I didn't do it. Cooked three lots of curry instead.
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Post by Don Cuevas on Dec 5, 2010 10:35:19 GMT
I would have difficulty using a slow cooker because I would never trust it unless I was at home 24/7. (I suppose that the trust grows with time.) I have trouble with slow cookers because I cannot face working with food in the morning when I'm not hungry. All I want is my coffee. Also, most meats have to be browned off in another pan, so you get TWO vessels to scrub out later. I much prefer my pressure cooker to my crock pot. Generally, I much prefer the pressure cooker to the crockpot. Like any tool, a crockpot can be misused, viz. such messes as concocted by our caver friends, back in the '70s: chicken legs and thighs, bacon, sour cream, cream of mushroom soup, slowcook 12 hours. It was nearly inedible, due to excessive richness. ("excessive richness": nice way of saying "grease"). Another time, they set up the crockpot full of food, on a hot July day, and went off on an adventurous outing for 12 or 14 hours. When they got back, they found out that the electricity had been off a good part of the time. Phewweeeeee! I use our large crockpot to keep wet foods hot during parties for more than a few people. Say, grits, or sausage gravy for biscuits, or hot Christmas punch. I'm using our Fagor Duo pressure cooker a couple of times a week, on average.
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Post by lagatta on Dec 10, 2010 13:36:43 GMT
Most often I'm working at home when I use the crockpot - I have burnt soup in the past when in deep concentration on a job. I do leave it on all night at low making stock.
Those ghastly 1970s recipes were not confined to the crockpot, alas.
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Post by lagatta on Apr 8, 2011 0:43:20 GMT
At Supermarché PA, a small Greek supermarket, they were preparing whole lambs for the Pascal season (yep, lambs had fleece and all - did not look too closely). They had a bunch of little trays of "lamb stew" that was obviously from the young lambs, hence not fatty as lamb stewing meat can be, for a cheap price. I bought a fair bit.
I've browned all the bits - they also had lamb heart pieces, which I've eaten tonight, floured, then sautéed in olive oil with lemon juice added, and obviously onion and garlic. They are in the fridge now, but I'm asking, would a crockpot be an adequate tool? I guess I could slowcook it for a few hours - not overnight as it wouldn't need so much tenderising - in some white wine and lemon juice with onion, garlic and herbs - I don't think it should be spiced strongly.
Opinions?
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Post by Deleted on Apr 8, 2011 9:31:12 GMT
That sounds like it would work just fine. I have finally arrived at a stage of life where I have the patience to slow cook, and I really appreciate the transformation of all sorts of meat after simmering slowly in the proper sauce for hours. I need to cook more with white wine.
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Post by lagatta on Apr 8, 2011 12:52:06 GMT
Especially since it is so much cheaper where you live! And in slow cooking, it doesn't have a winey or boozy taste.
For me, it is not so much a matter of stage of life as that I'm most often working at home. I am around enough for safety issues about something burning or worse, a kitchen fire (I do have a smoke detector) but when I'm concentrating on work, I can't be keeping a constant eye on food cooking as my mind is only on my work.
When I am working outside, I may well have to work late and have no control over that, so I certainly wouldn't have anything cooking at home.
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Post by Deleted on Apr 8, 2011 13:00:07 GMT
When my (electric) stove is just turned to the #1 position and a full pot is simmering, I will sometimes pop out to the supermarket for 15-20 minutes, but any more than that I don't feel comfortable.
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Post by auntieannie on Apr 16, 2011 16:53:05 GMT
I often use my slow-cooker at night so I am in the house in case of issue.
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Post by Deleted on Apr 28, 2011 9:52:54 GMT
I use Ox kidney though
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