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.
We have two pressure cookers. I do most of the Thanksgiving cooking (gives my wife a break) and actually employ TWO pressure cookers from Wed - Thursday AM. ;-)
BTW, my wife DOES insist on making the stuffing.
My wife does something similar.
She puts a pork shoulder in the pot, adds some type of cola, ginger ale.
Cooks it all day , takes it out, shreds it, adds BBQ sauce. Good.
The recipe calls for an eye round roast. Stores in my area usually cut these in half into approx. 2.5 pound pieces, so this is the size I usually make. You can serve this as a hot roast with potatoes or other side dishes, or let it cool and slice it thinly for sandwiches. This cut of beef sells for about $4.49/lb, so it's a good inexpensive dinner.
The eye round can be a bit chewy, so there are two steps that are required to naturally tenderize the roast. The first step involved an overnight seasoning in the refrigerator, so this dish will require preparation 1 day in advance.
Step 1: Salt the roast and let it sit for 18 - 24 hours in the refrigerator. I use a "heaping" tablespoon of kosher salt. You might even go to 1.5 tbs. I rub the salt all over the roast until it feels grainy from the salt. Some of the salt will begin to dissolve, so don't stop when it feels grainy -- keep going until the measured salt is used up. Wrap the roast in plastic and let it sit in the fridge overnight.
The salt will do the following:
Overnight, the salt will draw the moisture out from the center of the roast towards the salt. The salt will then dissolve into the moisture, which then absorbs back into the roast. The salt will begin breaking down the meat and tenderizing.
Step 2: The next day, brown the sides of the roast in a skillet. The browning does not help the tenderizing, but will add some flavor to the roast.
Step 3. Insert a remote thermometer in the roast before placing it in the crock pot. You will need to monitor the internal temperature of the roast as it cooks.
Step 4: Cook the roast in the crock pot on LOW power until the internal temperature reaches about 112 degrees F. Then shut off the crock pot until the roast reaches 122 degrees F from residual heat.
This is the second step in naturally tenderizing this cut. The roast will naturally tenderize until its internal temperature reaches 122 degrees F, and will then just cook after that. To maximize tenderizing, try to keep the roast under 122 degrees F for as long as possible.
Step 5: Once the roast reaches 122 degrees F, turn the crock pot back onto LOW and let it resume cooking until the internal temperature reaches 132 degrees F. Shut the crock pot off again after 132 degrees F.
Step 6. Keep the roast in the crock pot until its internal temperature reaches 140 degrees F (for a medium rare roast). I often go to 142 degrees, or when the residual heat no longer raises the internal temperature. Once the roast reaches 140-142 degrees F, remove it from the crock pot and let it sit for 15 minutes (I cover it with a foil tent to capture the remaining heat).
Step 7: Thinly slice the roast and serve.
Cooking time for a 2.5 lb eye round roast is about 3 hours. Note that the ends are usually tapered, so the roast will be more well done on one end than on the other.
The original recipe uses the main oven set at 200 degrees F. They only shut off the oven once the internal temperature of the roast reaches 130 degrees F. By using the crock pot, I'm not tying up the oven and I can use the on/off of the crock pot to slow down the early cooking. The remote thermometer lets me keep the lid on the crock pot at all times (the small cord on the probe doesn't interfere with the lid).
-PJ
I think of fall and winter as crock pot time because that is when I make stews and roasts and such.
Last thing I want in summer is a roast, I want salads and fruit and lighter, colder foods.
JMHO
This was a vey amateurish arcticle. By an intern perhaps?
Wow That sounds so good:)
winter, spring, summer, or fall. All you got to do is call.
Crock-Pot is perfect for seasonal stews and chilies
By SUSAN M. SELASKY, McClatchy-Tribune October 20, 2010
Slow-cooker cooking is a rite of fall.
The appliance is ideal for making soups, chilies or stews. You can even make oatmeal overnight so breakfast is ready when you wake up.
The trusty slow cooker (also known by the trademarked name Crock-Pot) is 39 years old and keeps getting better with age -thanks to evolving techniques and more recipes packed with flavour or international flair.
Beef and Wine Stew
Serves 6
This comes from Jonathan John of Monroe, Mich. For John, the slow cooker's appeal lies in its convenience and versatility. He also likes that slow cookers offer affordable ways to make a meal, especially with meats. "You can use lesser or inexpensive cuts of meat, slow-cook them and it tastes just as good as the more expensive cuts."
1 pound (500 g) bacon, cut into pieces
3 pounds (1.5 kg) boneless beef roast, cut into 1-inch (2.5 cm) cubes
1/2 cup (125 mL) flour, lightly seasoned with salt and black pepper
1 cup (250 mL) sliced shallots 2 ribs celery, cut into 1-inch (2.5 cm) pieces
2 large carrots, peeled, cut into 1-inch (2.5 cm) pieces
8 ounces (225 g) cremini or white mushrooms, wiped clean, cut in half if large
2 cloves garlic, peeled, minced
11/2 cups (375 mL) full-bodied red wine or 12 ounces (350 mL) stout beer 1 bay leaf
Salt and pepper to taste
1 tablespoon (15 mL) cornstarch mixed with 1 tablespoon (15 mL) water
Cooked noodles or rice or garlic mashed potatoes (optional for serving)
In a large skillet, cook the bacon until just crisp. Using a slotted spoon, remove the bacon pieces, leaving the drippings in the skillet and keep heated over medium heat. Reserve the bacon for another use. Place the beef cubes in a large bowl and sprinkle with the seasoned flour. Toss to coat the beef cubes lightly with the flour.
Working in batches, brown the beef cubes on all sides in the bacon drippings. Remove to the slow cooker. In the same skillet, saute the shallots, celery, carrots, mushrooms and garlic until just lightly browned, about 5 minutes. Transfer to the slow cooker. Add the wine, bay leaf, salt and pepper and stir. Cover and cook for 7 to 9 hours on the low setting (or 4 hours on the high setting).
The meat should be fall-apart tender. About 30 minutes before serving, if the sauce needs thickening, stir in the cornstarch mixture. Cover and continue cooking until thickened. Remove the bay leaf and serve the stew with some sauce over cooked noodles, cooked rice or mashed potatoes.
Slow-Cooker Chicken Chili
Serves 8
This recipe is adapted from Food Network Kitchens.
2 tablespoons (30 mL) canola oil
2 pounds (1 kg) boneless, skinless chicken thighs, cut into 11/2-inch (4 cm) pieces
3 tablespoons (45 mL) flour
2 teaspoons (10 mL) cumin, divided
3 tablespoons (45 mL) chili powder plus 3 teaspoons (15 mL), divided
1 medium poblano pepper, seeded, diced
1 can (19 ounces / 540 mL) kidney beans, drained and rinsed
1 can (19 ounces / 540 mL) white beans, drained and rinsed
3 cans (14 ounces / 398 mL each) diced tomatoes (with green chilies if possible)
2 cups (500 mL) fat-free, low-sodium chicken broth
3 tablespoons (45 mL) instant tapioca
1 teaspoon (5 mL) salt
1/4 teaspoon (1 mL) black pepper
1 tablespoon (15 mL) onion powder
2 teaspoons (10 mL) granulated garlic
1/2 to 3/4 cup (125 to 175 mL) lager-style beer (optional) Toppings (optional): sour cream, shredded cheddar or jack cheese, chopped green onions, chopped pickled jalapenos
In a large skillet, heat the oil. Place the chicken pieces in a bowl and sprinkle with the flour, 1 teaspoon (5 mL) cumin and 1 teaspoon (5 mL) chili powder. Toss to coat the pieces with the flour mixture. Add the chicken to the skillet and brown on each side. Transfer to the slow cooker. Add the diced poblano pepper to the skillet and saute 3 minutes. Transfer to the slow cooker. Add all the remaining ingredients -including 1 teaspoon (5 mL) cumin and 3 tablespoons chili powder -except the beer to the slow cooker and stir. Cover and cook on low setting for 6 to 8 hours or until the chicken is fall-apart tender.
About 30 minutes before serving, stir in the beer if using.
Just before serving, stir in the remaining 2 teaspoons (10 mL) chili powder, taste and adjust seasonings with more salt and pepper to taste.
Divide the chili among warm bowls. Serve with the topping of your choice.
African-Style Braised Chicken in Peanut Sauce
Serves 6
From Delicious & Dependable Slow Cooker Recipes Created for America's Kitchens, by Judith Finlayson.
1 tablespoon (15 mL) vegetable oil
3 pounds (1.5 kg) chicken pieces, washed and patted dry; skin-on breast, skinless legs and thighs
2 onions, peeled, finely chopped
4 cloves garlic, peeled, minced 1/2 to 1 long red or green chili pepper, minced
2 teaspoons (10 mL) curry powder
1 teaspoon (5 mL) dried oregano leaves
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) cracked black peppercorns
1/2 cup (125 mL) condensed chicken broth, undiluted
1/2 cup (125 mL) tomato sauce 1 bay leaf
1/2 cup (125 mL) peanut butter
2 tablespoons (30 mL) sherry or lemon juice
1 red bell pepper, finely chopped
Hot cooked rice (about 3/4 cup / 175 mL per serving)
In a non-stick skillet, heat the oil over medium-high heat. Working in batches, add the chicken pieces and brown on all sides. Transfer to the slow cooker.
Reduce the heat to medium and add the onions to the skillet and cook, stirring until softened. Add the garlic, chili pepper, curry powder, oregano, salt and peppercorns. Cook, stirring, for 1 minute. Stir in the chicken broth, tomato sauce and bay leaf and bring to a boil. Pour the mixture over the chicken pieces in the slow cooker. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the juices run clear when pierced with a fork.
In a bowl, combine the peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with the red bell pepper. Cover and cook on high for 20 minutes, until the pepper is tender.
Discard the bay leaf and serve the chicken over hot white rice.
I make soups and stews year round. Hubby says salads and fruits don't keep him full at work. Go figure.
“For me it is alot more expensive to use the stove oven than to pop something in the slow cooker.”
I have looked at them, but since most of my slow cook meals are done during the weekend, I find using the dutch oven from stove top to oven works best. Also, the aroma is to die for.
I use our crockpot mostly for our meat. If we end up with tough venison, I will slow cook it for hours until it is shreds and then add seasonings. It is great in Mexican food.
Another thing I do is throw in pork (we raise our own)..any kind, even pork chops..and cover it with a homemade BBQ sauce and let it slow cook. I end up with great ribs, chops or roasts that way. Some times I will pour huckleberry or raspberry jam in the BBQ sauce. A favorite it adding cranberry sauce to the BBQ sauce. Tangy and sweet.
A quick trip through a boiling water bath can eliminate
some of the fat content....
I make a weeks worth of meals
I think the concern is not the bacteria themselves but their waste products. Botullisim poisoning would be an example (although not for crockpot cooking) of the damage being caused by the output of the bacteria rather than the actual bugs.
Crockpots rule.
We use ours a lot.
What i don’t see anymore are pressure cookers.
My granny used to always use one to cook her potatos.
I miss that whistling sound...
Put meat into crock pot, if its still frozen this is fine
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.