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post #46 of 65
Quote:
Originally Posted by Rambo View Post

That sounds awesome. 2 Q's:
1) What does the salting of the meat accomplish? And, have you experimented with differing lengths of time (author states 1-3 days, so have you noticed a difference in flavor between 1 and 3 days)?
2) About how long do you keep it in the oven for on the second pass? I'm assuming its still at 350 degrees, correct?
I'm a bit drunk, so apologies if this sounds anal retentive. Only a bit though.

Salt penetrates further, and some other stuff I can't remember. However, I don't think ahead, so I generally just salt a few hours before. I do the second cooking on the stove, because I can control it better, but I'd turn the oven up and just keep checking. Maybe 1/2 hour.
post #47 of 65
Quote:
Originally Posted by Piobaire View Post

A few times a year we get invited to social potlucks. I used to try to make something nice for these things but found it's not really the venue to have your efforts appreciated. So I took note of what other folks were bringing and decided crock pot dishes, of low effort and dubious ingredients, would score very well. I tried taking a few onions and slicing them up, a couple bags of the frozen "party" meatballs from Trader Joe, and a couple cans of cream of mushroom soup and dumping them all into the crock pot on low for six hours. Huge hit with the folks at the next potluck. Call them "Swedish Meatballs" and everyone will love them.
A guy on our street is infamous for something like this (his are from Ikea -- my wife and the other women crab about it behind his back), but you know what, I actually enjoy them ... shog[1].gif
Quote:
Originally Posted by iammatt View Post

Never seen the appeal of these.
I don't think you fit the target demographic -- think harried soccer-mom smile.gif
Quote:
Originally Posted by iammatt View Post

This is the best carnitas I've had. Just perfect. I think I poasted a pic once along with the rest of a Mexican meal.
http://www.davidlebovitz.com/2007/09/carnitas/

I want to try these -- why does the recipe say to blot the "extra fat" (is there such a thing?) out of the pan in step 3? confused0024.gif
post #48 of 65
Quote:
Originally Posted by iammatt View Post

Salt penetrates further, and some other stuff I can't remember. However, I don't think ahead, so I generally just salt a few hours before. I do the second cooking on the stove, because I can control it better, but I'd turn the oven up and just keep checking. Maybe 1/2 hour.

Interesting. Would like to get away with a 3 hour salt vs. whole day. When you put it on the stove what temp on the burner do you use? Medium?
post #49 of 65
So, the recipe got blown to shit because I stayed out way too long on my date, but I think I might have fucked it up anyways. When browning the pork I used a medium heat and browned them well on all sides. So well that they were actually cooked fairly well before going in the oven. When they were taken out, after the 3.5hrs, they were pretty fucking charred up already, and not that tender. So next time maybe I'll use a medium-high heat and just sear them up quicker. Did it in the dutch oven in 2 batches btw. Seemed to work out pretty well in that regard.
post #50 of 65
Anyone got a good chicken recipe? I have a ridiculous amount of frozen chicken breasts in my freezer. I always stock up hard when the store does buy 2 get 1 free etc.
post #51 of 65
Quote:
Originally Posted by gort View Post

Anyone got a good chicken recipe? I have a ridiculous amount of frozen chicken breasts in my freezer. I always stock up hard when the store does buy 2 get 1 free etc.

I posted one a couple of pages back. If you want to go real easy just go pick out a rub that looks good and apply it to the chicken. Pour a little olive oil in the pot add chicken and let it cook for 3-4 hours on low. You could also use a marinade like Italian dressing. If you want something a little more complicated you can try the other recipe I posted for chicken risotto with caramelized onions.
post #52 of 65
Some friends broke my crock pot. I need a new one. What should I get?

I want a timer. Nothing too large since it will be just me and my girlfriend, and I don't care about transporting it. I've seen those liners for easy clean up, are they recommended?
post #53 of 65
Quote:
Originally Posted by Reggs View Post

Some friends broke my crock pot. I need a new one. What should I get?
I want a timer. Nothing too large since it will be just me and my girlfriend, and I don't care about transporting it. I've seen those liners for easy clean up, are they recommended?

By "liner" do you mean one that has a removable ceramic container? We have one like that which is handy because left-overs can stay in it and be put in the fridge separately from the device as a whole.
post #54 of 65
slow-cooker-liners.jpg

Like this. Do they effect the flavor?
post #55 of 65
Quote:
Originally Posted by iammatt View Post

Never seen the appeal of these.

Seriously, what makes it different than a Dutch oven over low heat?
post #56 of 65
Quote:
Originally Posted by Rambo View Post

Any recipes for pork shoulder without the bone? I can get it fairly cheap from Costco pre-deboned and carved up. Will the lack of bone affect the anything more than the flavor?

Take the whole big ass hunk (4 or more pounds). Rub it down with a little salt and oil. Heat your dutch oven up on high and toss it in whole. Turn a few times so you kinda sorta almost burn it. Crisp up the fatty side the most.
Pull it out. Take an onion, two cloves of garlic, and about 12-18 tomatillos and throw them all in the pot. Cook until they get soft and a little browned/burnt, maybe 3-5 min. Get whatever fresh chilies you can get your hands on. Maybe two Serrano a few Anaheims, whatever is available fresh. Cut the stem out and pull the seeds out. Or leave them in for some more heat. Roast them over the open flame of your stove burner. I just lay them on and flip them with tongs. Let the skin get burnt and cooked, the skin will start falling off.

Take all this and throw it into a food prossesor. Add some stock if you need to, or I will deglaze the pan with some stock or even white wine. Mix all this up. Put it back into the pot. Add the pork. If you need to get more volume, add water, stock, or some decent store bought salsa verde. You should have a lot of liquid without adding anything extra, the tomatillos contain a lot of juice. You wan tenough of this chile/onion/tomatillo/whatever mix to cover the pork.

Reduce heat and cook for a long time.

I will also take fingerling potattos and throw them whole in under the pork, they taste awesome in the sauce and pull in flavor from the pug and the fat as well.

Eat with cilantro and avo, maybe on a tortilla.
post #57 of 65
Thread Starter 
Quote:
Originally Posted by Reggs View Post

Some friends broke my crock pot. I need a new one. What should I get?
I want a timer. Nothing too large since it will be just me and my girlfriend, and I don't care about transporting it. I've seen those liners for easy clean up, are they recommended?

I went to Consumer Reports online ($12 for a subscription?) and they had a list of crockpots that they recommended (if that helps).
post #58 of 65
I went with this one based on all the great reviews:
http://www.amazon.com/gp/product/B001AO2PXK/ref=oh_o06_s00_i00_details

It's very solid and works well. I dont think there is much more to say about it. Crock pots are such simple appliances. The ladle that snaps in the handle is a great idea, and the lid has a gasket seal that clamps down, so it doesn't raddle around when cooking like my old one did.

The slow cooker liners are very convenient, but they dont have them at my Target so I had to order them online. They are not on Prime either, so I had to pay for shipping. I hope to find a good source to buy them.

This was the first thing I cooked. I loved it so much that I made double the protion after a few days. Turkey Chili:
http://www.myrecipes.com/recipe/slow-cooker-turkey-chili-10000001176221/

I made a few changes:
-Cut fresh corn off the cob
-Put a few chilis in there
-Add a bit more than the recommended chili seasoning
-When 2X the size of everything, I added kidney beans in addition to the recommended black beans.

The next thing I want to do is make some spiced wine with it.
post #59 of 65
Thread Starter 
Quote:
Originally Posted by Reggs View Post

I went with this one based on all the great reviews:
http://www.amazon.com/gp/product/B001AO2PXK/ref=oh_o06_s00_i00_details
It's very solid and works well. I dont think there is much more to say about it. Crock pots are such simple appliances. The ladle that snaps in the handle is a great idea, and the lid has a gasket seal that clamps down, so it doesn't raddle around when cooking like my old one did.
The slow cooker liners are very convenient, but they dont have them at my Target so I had to order them online. They are not on Prime either, so I had to pay for shipping. I hope to find a good source to buy them.
This was the first thing I cooked. I loved it so much that I made double the protion after a few days. Turkey Chili:
http://www.myrecipes.com/recipe/slow-cooker-turkey-chili-10000001176221/
I made a few changes:
-Cut fresh corn off the cob
-Put a few chilis in there
-Add a bit more than the recommended chili seasoning
-When 2X the size of everything, I added kidney beans in addition to the recommended black beans.
The next thing I want to do is make some spiced wine with it.



That's the one I got as well. It got high ratings in CR.
post #60 of 65
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