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-- Let's talk Slow Cookers
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walmart always has decent ones for really cheap. I have 2 and they are awesome for big family dinners during the week. Pop the food in before work, and when you get home it is ready. I'll post a chili and an awesome chick pea "masala" soup with roasted daikon (japanese radish) soup.
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| Originally posted by Schadenfreude walmart always has decent ones for really cheap. I have 2 and they are awesome for big family dinners during the week. Pop the food in before work, and when you get home it is ready. I'll post a chili and an awesome chick pea "masala" soup with roasted daikon (japanese radish) soup. |
let me get drunk enough first to feel like typing it up.
do you get daikon radish in oz?
do you guys always measure stuff out?
does 3 carrots really make a difference compared to 2? does 1/2 oz of "spice A" make a difference compared to 1 full oz? i dunno, everytime i cook i always put in various amounts of my favorite spices. i nevr measure anything, and it always tastes good. maybe it's cause i'm used to the particular flavors and know in my head how much is too much.
in any case, cooking from scratch can be a lot of fun and a slow cooker is the way to practice your culinary experiments. if you did it right, your house will smell like whatever entree you're fixin, which is great.
it depends if you are talking spices and herbs.
most "real" spices are good to use in slow cookers...when it comes to herbs, it is best that you add them near the end of the cooking process (even if dried) because the more you cook an herb usually, the more it loses its flavour.
i'm only explaining this to you will, because you are a shit cook and i've seen what you eat all by yourself.
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| Originally posted by Schadenfreude it depends if you are talking spices and herbs. most "real" spices are good to use in slow cookers...when it comes to herbs, it is best that you add them near the end of the cooking process (even if dried) because the more you cook an herb usually, the more it loses its flavour. i'm only explaining this to you will, because you are a shit cook and i've seen what you eat all by yourself. |
sorry will...i forgot about your specialty.
bbq for one.
omgwtf
Bump for winter noms
Lambshanks x 2
400ml vegetable stock mixed in with the following-
tablespoon of cinnamon sugar or if you've got a cinnamon stick about 5cm long
tablespoon of paprika
3 tablespoons of gravy powder
1 tablespoon of garlic
half tablespoon of cracked black pepper
1 dry bay leaf or 2 fresh ones
1 good size sprig of rosemary
1 small brown onion diced
6x cloves
3-4 carrots halved and thrown in, 8hours on low heat or 5 on high. It has a very gentle flowery taste and make sure the shanks and carrots are well covered with juice. Usually serve over a bed of mash potatoes or plain white rice.
edit- crap, forgot the cloves
Re: Re: Let's talk Slow Cookers
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| Originally posted by ******** I rarely cook with meat (since I don't buy meat except for fish). |
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| Originally posted by Sushipunk I don't eat sausage |
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| Originally posted by EddieZilker Beef Stew: 2 lbs or 1 KG Rib Eye, Trimmed and cubed, somewhat large but still bite-sized (save trimmings*) Beef Stock 2-3 12oz Cans and/or Beef Base 2-3 Tbl Sp. (I prefer Beef Base - I'm not sure if Better than Bullion is sold but it's kind of a viscous concentrate that breaks up in water fairly easily.) 5 Cloves Garlic, Whole 3 Carrots, Cleaned 1 Onion, Diced 4 Celery Stalks 1.5 Tbl Sp Salt 1 Tbl Sp Chopped Rosemary (You can use whole sprigs, if you want to get fancy but...) 1 Tbl Sp Parsely .5-.75 Tbl Sp Sage .5 - 1 Tbl Sp Pepper Offsetting for Beef Stock, about 10-12 cups of water *If you want a little extra fat flavor in your stew, salt the fat trimmings, liberally using the salt you would otherwise season the meat with. Put that fat in a pan and render out all that delicious fat and use that to start the beef. Eat fried fat. Yum! Otherwise, the beef should have enough fat content to throw it in a dry, hot pan followed shortly with the salt, pepper, and rosemary. Saute, stirring occasionally, until lightly brown, then add carrots, garlic, and onion. Stir it up. It should release some liquid from the carrots, meat, and onion - that's a good thing. Go ahead and throw the celery, parsley and sage in there as soon as the onions are transparent. Put it in your cooker with some water and stir in the beef base. Cover, stirring occasionally for about two to three hours. Beef should be broken down fairly well. Oh, and here's a tip - if you're ever working on a stew or a soup with too much salt, peel a potato and throw it in there, whole. The starch in the potato will suck up the salt, over time. I rescued a lobster bisque like that, once. |
One of the first meals I'm going to make when I get home is Red Beans and Rice in the slow cooker. Can't wait! I'm going to try some of y'alls recipes too; thanks for the pro tips 
http://www.thekitchn.com/thekitchn/...nut-pork-134303
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| Originally posted by infinity HiGH http://www.thekitchn.com/thekitchn/...nut-pork-134303 |
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