Slow cooker recipes?

[stonemaybe]

Santa brought one of these....



Which I'm a little bit excited about! (Though it will totally mess with my foodshopping routine. I'll get over it!)

Tips, thoughts, and recipes very welcome....

(Menolly, is a slow cooker what you call a crockpot?)

[Vader]

As far as I understand crock-pot is trademark and slow cooker the generic term.

[Menolly]

Vader has the right of it, but crockpot is used pretty interchangeable with it.

I have also heard that slow cookers heat the crockery from the bottom only, whereas Crock-Pot brand crockpots heat surrounding the insert. I have both kinds, but don't really know if that is true or not.

One thing you need to find out regarding yours, Stone, is if it cooks at what is now called "heritage" settings, or at the higher temperatures many slow cookers started coming out with several years ago. You'll need to play with recipes, both older and newer ones alike, to find the proper timing for yours.

[Savor Dam]

Correct. Functionally, the terms are synonymous, but CrockPot is a trademark of Rival Corp for their line of slow cooker products.

Just in time for the New Year weekend, here is a first recipe for you, one that Menolly shared with me a couple days ago:

Eggnog Gingersnap Custard

(although you may want to double or triple the recipe, given the apparent size of your cooker. Just make sure you have family and friends lined up to help eat all that yummy custard...)

[Menolly]

Here are a couple of threads where we have discussed cooking with a crockpot already.

I have a crock pot
A Completely Crockpot Festive Meal

Oh, and keep in mind the eggnog custard one is one I just came across when I shared it with SD, so it is not T&T by either of us yet, should that make a difference to you.

[stonemaybe]

I can't imagine me doing too many dessert things!

Thanks for the encouragement so far - tomorrow I'm going to try a goulash which is probably a stupid idea as I've never tried to make one at home before, so i won't know the difference the slow cooker makes.

But hey crossed fingers and my house insurance is up to date

[Dread Poet Jethro]

Stone does not savor
All the sweetest things in life?
That is a pity...

[aliantha]

I'm pretty sure your house is safe from burning down, Stone.

I go back and forth on crockpots. I had one, used it twice, gave it away, then kind of wished I hadn't. I finally ended up getting one called a "kitchen kettle" or something like that -- it's a multi-function beastie that works as a crockpot, rice cooker, and deep fryer (should I ever have a yen to deep-fry anything, which hasn't happened yet). I like mine because the heating element is totally enclosed in the bottom of the cooker, and the thermostat unhooks with the power cord -- so you can throw the pot in the dishwasher.

Hmm, I haven't pulled it out in awhile. Maybe it's time to make some veggie chili again....

[stonemaybe]

Am I right in thinking fresh herbs are no use whatsoever in slow cooking? (Every recipe I've looked at so far uses dried ones, or is that just because these recipes tend to be 20 years+ old ) Thinking about it, I suppose with alot of fresh herbs, you'd put them into a pan cooked meal late on in the process so as not to destroy their flavour.

What about fresh chilies? again, I'm seeing chili powder in every spicy recipe I look at

Texture - Menolly's mentioned it and I'm reading alot about no evaporation, so does this mean that the thickness/runniness of my sauce will be the same at the end of the cooking process as it is at the start? I realise alot of recipes call for flour, which will thicken it to an extent and I suppose some veg will absorb fluid. Are there any general rules i should follow?

And most importantly of all - garlic. Thankfully I'm seeing it in lots of recipes! Generally when following a normal recipe I'll double or treble the amount of garlic asked for - is this going to make a slow cooked meal far too (and I'm picking my word very carefully here, it's almost painful typing this) garlicky?

[aliantha]

If you want the sauce to thicken up, you can set the thermostat higher and leave the lid off for the last little while.

Really, a slow cooker does what a pot on the stove would do. The advantage to the slow cooker, I think, is the set-and-forget part. You can put your dinner ingredients in the pot first thing in the morning and leave for work (or whatever), and dinner's ready when you get home.

[Menolly]

I've had issues with evaporation, Stone. ali is right, you need to cock the lid at some point towards the end of the cooking process for evaporation to occur.

In fact, when I do roast chicken in the crockpot I set it on a rack, or on a stacked layer of carrots, celery and cut potatoes. You don't really need to add any liquid at all for chicken, in my opinion. The chicken will generate plenty of juices which will cook the vegetables. In fact, one of the most common complaints about doing roast in the crockpot I have heard is that the texture turns out like "soup meat." Put it in the crockery lifted up so it doesn't sit in it's own juices, and brown it in the oven under the broiler right before service, and the texture works out quite nicely.

I like to put my meat in the crockery frozen, without adding any additional time to the recipe. The texture comes out perfectly for me that way. But that does mean prepping the meat per recipe instructions before freezing, so you need to know what meal you are going to be making when putting your ingredients away.

Dried spices while cooking, but you can always add fresh spices towards the end, just like on the stove top. The biggest thing is once you put the lid on and set the cooker, resist lifting the lid to stir or fuss with it until nearly time to serve. You add more time and defeat the purpose of the long, slow infusion of flavors.

...and I haven't ever noticed anything coming out "too" garlicky.

[stonemaybe]

Thank you for those inverted commas, Menolly!

I did another stupid thing today, I had the goulash all prep-ed this morning and onto a 9-hour low setting then decided it'd be nice to invite 2 of our best friends around for dinner to share it!

Thankfully, it turned out delicious I had thirds!

[Menolly]

Brave soul.

I prefer to try something for family first before fixing it for others, generally. Glad it turned out well!

Care to share the goulash receipt?

[Savor Dam]

...and did the guests also have additional portions?

[stonemaybe]

...and did the guests also have additional portions?

Yes one of them did!

I'll post recipe later today Menolly, after work.



Uss, you know that thing we PMed about, there's a clue in this thread

[Menolly]

Just in time for the New Year weekend, here is a first recipe for you, one that Menolly shared with me a couple days ago:

Eggnog Gingersnap Custard

As I start a fairly restrictive diet tomorrow for the next couple of weeks, am giving this a try tonight for one last splurge.

[stonemaybe]

The successful goulash...
Hungarian Goulash (apparently)

1.2kg Stewing steak, cubed
100g seasoned flour (I used these proportions except I didn't have celery salt or sweet basil)
5 tbsp vegetable oil
2 large onions, finely chopped
1 green pepper, deseeded and chopped
2 large carrots, peeled and chopped
3 celery sticks, chopped
5 tsp paprika
5 tbsp tomato puree
5 tsp mixed herbs
400ml beef stock
400g tin chopped tomatoes
(to taste, up to 400ml) red wine (I used about 100ml)
5 tsp worcestershire sauce
salt and pepper
pinch of grated nutmeg ( except I didn't have any)

Toss the meat in seasoned flour. heat the oil in (a large!) pan and fry onions, pepper, carrot and celery until soft. Add the meat and fry until browned. add the paprika, tomato puree, nutmeg (if you have some), mixed herb and seasoning and cook for a further 2 mins. Add stock, tomatoes, red wine, and worcestershire sauce. Bring to a simmer. Transfer everything to the slow cooker, put the lid on, and cook for 5-7 hours (I cooked on low for 9).

The not-so-successful made-up-by-me chicken saag aloo
1kg potatoes, peeled and quite finely sliced
250g spinach
800g chicken thighs
400ml chicken stock
2x 400g tinned chopped tomatoes
7 tsp curry powder

I wanted to experiment with something quick that I could put on before work. Potatoes to bottom of slow cooker, topped by some of curry powder, then 1 tin tomatoes, then spinach, then stock, more curry powder, chicken, rest of curry powder, 2nd tin of tomatoes. Cooked on high for one hour then turned to low as i set off for work and left for 10.5 hours.

The observant will notice that I used far to much liquid and not nearly enough seasoning! When I got home it was nearly water consistency, so I left lid off and turned to high, fished out most of the potatoes mashed them and put them back in, and stirred in about 100g corn flour. This thickened it up ok, but when served it tasted bland, more like a chicken broth than a chicken curry. Still had loads left for next day, so while it was still hot i mixed in nearly a tsp each of salt and black pepper. Next time I'll also add a lot of quick or granulated garlic, I'll shred the spinach, use one tin of tomatoes (if at all) and half the stock, throw in a couple of chopped chilis and/or double the amount of curry powder.

It will go down as a failure, but a valuable lesson!

edited to fix link~m.

[Menolly]

The not-so-successful made-up-by-me chicken saag aloo
1kg potatoes, peeled and quite finely sliced
250g spinach
800g chicken thighs
400ml chicken stock
2x 400g tinned chopped tomatoes
7 tsp curry powder

I wanted to experiment with something quick that I could put on before work. Potatoes to bottom of slow cooker, topped by some of curry powder, then 1 tin tomatoes, then spinach, then stock, more curry powder, chicken, rest of curry powder, 2nd tin of tomatoes. Cooked on high for one hour then turned to low as i set off for work and left for 10.5 hours.

The observant will notice that I used far to much liquid and not nearly enough seasoning! When I got home it was nearly water consistency, so I left lid off and turned to high, fished out most of the potatoes mashed them and put them back in, and stirred in about 100g corn flour. This thickened it up ok, but when served it tasted bland, more like a chicken broth than a chicken curry. Still had loads left for next day, so while it was still hot i mixed in nearly a tsp each of salt and black pepper. Next time I'll also add a lot of quick or granulated garlic, I'll shred the spinach, use one tin of tomatoes (if at all) and half the stock, throw in a couple of chopped chilis and/or double the amount of curry powder.

It will go down as a failure, but a valuable lesson!

You may find this information useful. It is an older guide, and applies more to "heritage" crockpots than to slow cookers manufactured within the past five years or so, at least here in the states. However, I again recommend you learn how your individual unit cooks, and adapt the guide as necessary.

GUIDE TO ADAPTING YOUR OWN RECIPES
This guide is designed to help you adapt recipes to the slow cooker: your own favorites and prized recipes collected from friends, food companies, newspapers and magazines.

Our aim is to save preparation time with fewer steps and dishes and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the slow cooker.

A few hints:
Allow sufficient cooking time.
Cook with cover on.
Do not add as much water as some recipes indicate.
Remember liquids don’t boil away as in conventional cooking. Usually you’ll have more liquid at the end of cooking instead of less.
It’s one-step cooking: many steps in recipes may be deleted.
Add ingredients to stoneware at one time and cook 8 to 12 hours (add any liquid last).
Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the slow cooker at one time.

EXCEPTION:
Milk, sour cream or cream should be added duringlast hour.

TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8 hours on
LOW.
(Pam’s note: no longer the case with newer models. 4 to 6 hours on Low tends to be the norm for many recipes)

PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on range top before adding to slow cooker. Don’t overcook, just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best results in all-day cooking.

LIQUIDS
Use less in slow cooking, usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta.

SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients.

ONLY EXCEPTION:
Eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible.

HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase, use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking.

MILK
Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times.

SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to slow cooker; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.

[stonemaybe]

Thanks Menolly - any idea how many mls in a 'cup'?

[DukkhaWaynhim]

This explains why I have been eating 'soup meat' out of a crockpot for most of my life! I blame my mother for this.

According to my hasty calculation... 1 cup is ~240mL.

dw