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Post by lagatta on Aug 10, 2009 0:42:55 GMT
On another board, a poster I value (not into silly gadgets) advised me to pick up a "crockpot" or other slow-cooker when I was having trouble making a tasty but tough goat stew into something edible. I don't like having lots of gadgets in my very limited cupboard space and don't like relying on not really necessary "stuff" in any case. But I picked up an old crockpot (not the very first model, as it has a removeable, immersible "crock") at "L'éco-fête du quartier" where people sell their old junk to other people, and there are also musical acts, stands on environmental issues etc. Hell, if said slow cooker should die on me I'm out a whole Canadian dollar. It does fit into my kitchen cupboards; if not, I wouldn't have bought it.
I think these gizmos remain mostly North American, though I've seen larger ones in "collectivités" in Europe as they can be handy for making edible food from cheaper, tougher cuts of meat, or from legumes; mainstays of such small-scale institutional cooking.
Many horrors have been produced via slow cookers, but evidently they are also useful for decent braises that to not incorporate tins of overly-salty soup and other dubious ingredients. I have no idea whether I'll actually use the thing or take it to another charity shop or sale.
Any ideas?
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Post by imec on Aug 10, 2009 1:00:13 GMT
Short ribs braised in Guinness.
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Post by bixaorellana on Aug 10, 2009 1:01:05 GMT
You got me.
I just bought one as a wedding gift, but have never had one of my own. Based on my experience on another forum, the Brits are dope fiends for these things.
My own purpose in life is beating the drum for the pressure cooker, a most under-appreciated item.
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Post by Don Cuevas on Aug 10, 2009 1:32:12 GMT
I have a big Crock Pot, but rarely use it. I think I want a pressure cooker. I was looking at these, on Amazon.com  Magefesa Practika Plus Stainless Steel 6.3-Quart Super Fast Pressure Cooker"Price: $77.97 & this item ships for FREE with Super Saver Shipping" Does it seem a little high and narrow to you? |
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Post by lagatta on Aug 10, 2009 1:36:56 GMT
imec, I'll definitely do a braise in dark beer, but we make a lovely local one here. You might even find it in Manitoba; it is definitely available in "Beer Stores" in Ontario: www.mcauslan.com/en/ourbeers/sta_stout.htm I'm not even a beer drinker: once or twice a year (hardcore wino). But I love this stuff and also use it as a base for onion soup - I can even make a decent vegetarian onion soup with it if need be, as the male element in a couple of friends is vegetarian. I don't really need a pressure cooker, except for canning, and that would take a real investment, not a joke one of $1 CDN. |
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Post by imec on Aug 10, 2009 1:42:43 GMT
Just make sure you properly brown the meat and caramelize some onions first. Too many crock pot disasters occur because of a complete lack of the Maillard reaction.
Quebec makes some superb beers - the McAuslan stout will be perfect. I also have a great idea for an accompaniment - I'll post it in the recipe section. My kids beg me to make this.
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Post by traveler63 on Aug 10, 2009 2:12:16 GMT
I use a crockpot for split pea soup, it is great. However, for braising I really like the porcelin cast iron pots like Le Crueset. Of course mine is over, well its 40 years old, received it as a wedding present. It probably has seen better days.
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Post by lagatta on Aug 10, 2009 2:14:17 GMT
I'd never think of making a braise without browning meat and onions first. If not, that makes the horrors too long associated with crockpots, and the reason my mum and I always refused to buy such things. But they can be useful when I'm at home but extremely busy working with no time or inclination to check on stuff. I wouldn't use them when working away, as such days often extend to 12 or 15 hours... But they can be useful when I have a meeting and am out of the house for a few hours.
Serious cooks of course say NOT to use such pots as a shortcut, as that guarantees mush or stodge. But it seems they are very good for certain braises. We'll see. If not I've wasted one dollar...
McAuslan is a culinary wonder - and good beer too. Will be great with the supposedly Halal goat stewing meat.
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Post by bazfaz on Aug 10, 2009 7:06:09 GMT
I have an allergic reaction whenever anyone mentions a pressure cooker. My last experience of food cooked in a pressure cooker was decades ago when a friend produced ox heart cooked in one. It was foul (unfortunately not fowl).
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Post by auntieannie on Aug 10, 2009 10:11:36 GMT
I've got one and many recipes. don't hesitate to ask!
great to come home to the smell of cooked food on a cold winter day! (although I often cook stuff in it during the night and reheat in the evening.
if you are afraid it might crack if you don't add enough water, make soups and such things in...
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Post by spindrift on Aug 10, 2009 16:16:53 GMT
I'm impressed with Slow_Cookers too.
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LouisXIV
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L'estat c'est moi.
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Post by LouisXIV on Aug 10, 2009 17:15:38 GMT
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Post by hwinpp on Aug 11, 2009 7:39:22 GMT
I have a slow cooker but didn't bring it with me. I'd like it for my pig trotters.
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