Slow cooker recipes?

[Menolly]

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

I also seriously believe putting the meat in frozen, and then cooking for the same time the recipe calls for, especially in the newer crockpots, leads to better texture of the meat in the end. Particularly for whole chicken, chicken pieces, and roasts. I would recommend setting the frozen food on a rack; a layer of potatoes, carrots, and/or celery if the recipe calls for it; or balled up aluminum foil to reduce any possibility of the crockery insert cracking, though.

Also, root vegetables such as potatoes and carrots should always go in first on the bottom of the crockery, since they take longer to cook and whatever liquid you do add will help.

[DukkhaWaynhim]

When you say frozen, does this mean you prep (i.e., cut to size and browning) the meat *before* it goes into the freezer?
I was taught to brown roasts before they go into the cooker - not sure how that would work with a frozen roast...

And, does this technique result in rare centers?

dw

[Menolly]

When you say frozen, does this mean you prep (i.e., cut to size and browning) the meat *before* it goes into the freezer?
I was taught to brown roasts before they go into the cooker - not sure how that would work with a frozen roast...

*nod*

I do, but tend to not brown whole roasts or chicken roasts or pieces before adding to the crockpot. The only thing I really ever brown is cubed beef for stroganoff, and that starts off with planned over rib roast from a festive meal which is already cooked. I dust it with the seasoned flour and brown that slightly before packaging for a later meal of stroganoff. I like to put the roasts or pieces on a broiler pan and stick it under the broiler briefly to crisp up right before service instead, if needed.

And, does this technique result in rare centers?

Not that "I" noticed. But I tend to like my meat really rare. These tend to be more cooked than that.

[stonemaybe]

Talk to me about your seasoned flour please!

[Menolly]

Talk to me about your seasoned flour please!

Oh, I double checked the receipt, and it is not seasoned flour, just a dusting of seasonings! The recipe calls for a pound of beef tossed in the following and then browned:

1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic salt (I use granulated garlic, as I like the more intense garlic flavor and find the 1/4 tsp of salt is plenty)

However, seasoned flour is basically just that: all-purpose flour with various seasonings added, shaken, and then dusted over meats and browned before being simmered in a stew or some such. The seasonings can be anything that fits the meal.