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Slow Cookers - Page 2

post #16 of 157
7/16/09 at 1:52pm
Speaking of great, overnight scents, my wife has a slow cooker recipes for Irish steel cut oats. Raisins, milk, etc. Nothing better to wake up to that on a cool winter morning.
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post #17 of 157
7/16/09 at 1:55pm
The worst overnight scent we've had was when we left lobster heads and shells on the stove to make a lobster stock for the next day's pasta. Morning smells of shellfish all through the apartment are not the best
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post #18 of 157
7/16/09 at 1:57pm
Quote:
Originally Posted by gdl203 View Post
The worst overnight scent we've had was when we left lobster heads and shells on the stove to make a lobster stock for the next day's pasta. Morning smells of shellfish all through the apartment are not the best

I can see why that'd not be great to wake up to, but what a great idea to make stock. I have places to sit it outside the living quarters of our house, so thanks for the great idea.
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post #19 of 157
7/16/09 at 1:59pm
Quote:
Originally Posted by Piobaire View Post
I can see why that'd not be great to wake up to, but what a great idea to make stock. I have places to sit it outside the living quarters of our house, so thanks for the great idea.

Oh the result was phenomenal. Grilled a few scallops and prawns, boiled some spaghetti and topped with the reduced lobster stock - delicious.
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post #20 of 157
7/16/09 at 2:00pm
Thread Starter 
Quote:
Originally Posted by gdl203 View Post
The worst overnight scent we've had was when we left lobster heads and shells on the stove to make a lobster stock for the next day's pasta. Morning smells of shellfish all through the apartment are not the best

You left it out all night? Or you simmered it all night?
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post #21 of 157
7/16/09 at 2:01pm
Quote:
Originally Posted by gdl203 View Post
Oh the result was phenomenal. Grilled a few scallops and prawns, boiled some spaghetti and topped with the reduced lobster stock - delicious.

I just txt'ed my wife about the idea. Her reply? "I have a recipe." She's the recipe queen.
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post #22 of 157
7/16/09 at 2:02pm
Quote:
Originally Posted by Douglas View Post
You left it out all night? Or you simmered it all night?
Put on the stove late night before bed and let it simmer all night. Is that bad technique? It tasted good
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post #23 of 157
7/16/09 at 2:09pm
Some things are just better when they have been cooked slowly. Plus the flavors that you get are often amazing.

I agree that a hunk of meat and a can of soup is no good and causes a lot of the hate.

But simmering a huge lump of delicious pig until it shreds? That is good stuff.
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post #24 of 157
7/16/09 at 2:15pm
Been meaning to get one of these. Any suggestions for brands/recipes?
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post #25 of 157
7/16/09 at 2:19pm
Quote:
Originally Posted by dcg View Post
Been meaning to get one of these. Any suggestions for brands/recipes?

Pretty sure ours is a Panasonic.
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post #26 of 157
7/16/09 at 2:36pm
Thread Starter 
Quote:
Originally Posted by gdl203 View Post
Put on the stove late night before bed and let it simmer all night. Is that bad technique? It tasted good

I'm sure it's a perfectly fine technique. I would just worry about leaving the stove on all night!

I actually have a poor man's version of this stock in my freezer right now. I sweated some vegetables with shrimp shells til nice and fragrant, added water, wine, and chicken stock, and simmered but only for about 30 minutes. I've actually read that these stocks don't need to go for much more than that.

Anyways, I haven't eaten it yet, so it could suck. But your recipe idea of putting it on pasta is not one I had considered - I was probably going to do a chowder of some sort. I like your idea.
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post #27 of 157
7/16/09 at 2:47pm
Was pretty much the same thing, chopped veggies, herbs, water, a little white wine. But we had a family dinner of lobsters and there were 4 heads and shells, so I filled the pot up to make sure they were all submerged. Lots of liquid to reduce and couldn't have happened in 30 mn. The end result was very concentrated (so I guess technically not a stock?) and we had to dilute it a little with water and a dollop of creme fraiche, otherwise it would have made a very strong sauce.
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post #28 of 157
7/16/09 at 2:56pm
Thread Starter 
ahh, the reduction is probably what costs all the time. mine is more of a broth, yours sounds like more of a sauce in the end. sounds delish though.

there's a place near my house that does a great, somewhat similar pasta dish. They make homemade saffron linguine, toss with sauteed shrimp and scallops and lobster thermidor sauce. It's outrageously good.
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post #29 of 157
7/16/09 at 3:07pm
Quote:
Originally Posted by gdl203 View Post
The worst overnight scent we've had was when we left lobster heads and shells on the stove to make a lobster stock for the next day's pasta. Morning smells of shellfish all through the apartment are not the best

My gf was roomates with this Korean girl one year in college. This girl had a bad tendency to not do dishes or remove dinner from the stove. It wouldn't have been such a problem if she didn't put fermented anchovie fish sauce in everything she cooked. Made many mornings just terrible.




On the slow cooker topic, one of my favorites is to throw everything in there for a massive Polish dinner. Get some farmer's cheese pierogie, gołąbki, kiełbasa, a few kotlet schabowy, and then dump a bunch of kapusta kiszona (sauerkraut) on top. Delicious, especially when all of the stuff was purchased in Polish neighborhoods like Greenpoint.
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post #30 of 157
7/16/09 at 3:26pm
Slow cookers are great for Dafina (Morrocan Cholent). Chick peas, wheat, eggs, sweet potatoes, beef shank + marrow bones... spiced up and cooking for 18hrs. I love the smell of Dafina on saturday morning.

Otherwise, I prefer to use a glazed clay baker for most other recipes like roasts, chicken...

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