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Slow Cookers - Page 11

post #151 of 157
7/21/09 at 11:28am
Quote:
Originally Posted by Piobaire View Post
You like it, the good chicken?

Tastes, like rabbit
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post #152 of 157
7/21/09 at 11:28am
Thread Starter 
I was googling around on Keller and I found this recipe where he actually uses a slow-cooker to make a provincial French lamb stew. Who'd have thunk it?
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post #153 of 157
7/21/09 at 11:56pm
Gonna try your TK recipe this weekend Greg. Any tips?
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post #154 of 157
7/22/09 at 8:18am
Quote:
Originally Posted by Piobaire View Post
Gonna try your TK recipe this weekend Greg. Any tips?
It's so simple that there are no cooking tips to give. However, since it's all about the chicken and not the herbs, rub or stuffing, you have to buy the best chicken you can find. That's pretty much it. If you have some good butter and Dijon, you're good to go
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post #155 of 157
7/22/09 at 2:54pm
anyone try using their rice cooker on warm setting as a slow cooker? Seems kind of a waste to have a slow cooker, a deep fryer and a rice cooker as separate appliance when the only difference is the heat settings.
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post #156 of 157
7/22/09 at 3:16pm
Grew up vegetarian, no particular need for a crockpot, so I can't see the advantage of a crockpot over a dutch oven for things like chili, stew, anyhing needing a sauteed onion base, but I can see how they might be helpful for the lazy.
You could probably make a number of really great Asian hot-pot/broth-heavy meals in a crockpot since they are all-in-one one-shot deals. Line the bottom full of sliced pork belly, a middle layer full of ripe-ass kimchi and accompanying juice, a knob of ginger and garlic, a dollop of some gochujang and just a little water and a bit of stock mix or real stock in place of that, plus a block of tofu and dduk rice cakes plus green and white onion slices towards the end, you'd have a mean kimchijjigae.
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post #157 of 157
6/28/10 at 5:37pm
Thread Starter 
Bumping this thread for no other reason than to say that, about one year plus into fatherhood, I broke down today and bought a crock pot. Will be reviewing this thread to look for recipes - first thing I will try is a cassoulet of sorts. Question: Can I mix up all the ingredients and do any prep browning the night before, then slip the whole pot/insert into the refrig overnight and fire the thing up in the morning?
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