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Old 21.09.2010, 20:15
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The Slow Cooking (Crock Pot) Thread...

Well, there's been a couple of threads about people thinking about buying a slow cooker, with a few opinions thrown in, but no definitive and dedicated slow cooking thread as yet. So, here it is, a place to share some decent slow cooker recipes, tips and tricks.

If you're wondering what slow cookers are then see here http://www.recipes4us.co.uk/Cooking/...%20Cookers.htm

For help on which to buy see here Buying a slow cooker - any advice

For many, many tasty recipes please see the following links:

http://slowandsimple.com/

http://www.slowcookerrecipes.org.uk/

http://allrecipes.com//Recipes/main-...oker/Main.aspx

http://www.tasteofhome.com/Recipes/C...Cooker-Recipes

http://southernfood.about.com/library/crock/blcpidx.htm

My most successful recipe so far that is easy to make and produces consistantly nommish result is deifnitely chicken (or pork) and white wine sauce. Still getting the hang of cooking curries and chilli con carne (ingredients have to be altered to keep it thick and nice, and other ingredients need to be added near the end), and really still getting the feel for cooking large chunks of meat in there. I tried a full roast in there but left the veggies in too long and they looked a bit miserable at the end, heh.

Overall im really happy with how easy it is to prepare things the evening beforehand, then dump it all in the pot in the morning before you come to work, and then come home to something tasty in the evening with only minimal effort needed after a hard days work... especially as it comes to Winter, where those hearty stews etc will be especially welcome.

Anyone else use theirs regularly, and maybe have some killer recipes or tips for different meats or dishes they'd like to share?

Last edited by Chuff; 26.09.2010 at 17:01.
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Old 21.09.2010, 20:27
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Re: The Slow Cooking (Crock Pot) Thread...

Great thread RD maybe i should contribute

I find cooking beef and lamb (the cheap cuts) the best
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Old 21.09.2010, 20:28
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Re: The Slow Cooking (Crock Pot) Thread...

I just tried the following recipe (using slow cooker instead) on what looked like a brisket. It wasn't but turned into great stew-flavored meat. I would try it on beef shoulder, available at Coop. Throw it into the slow cooker with the beef broth on low for the day with carrots and potatoes on top. Yummy!!!!!!!

2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound = 2kg) beef brisket
1 1/2 cups beef broth

Directions

Preheat oven to 350 degrees F (175 degrees C).
  1. Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
  2. Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.

Last edited by jsherk; 21.09.2010 at 20:32. Reason: duh, forgot recipe
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Old 21.09.2010, 20:52
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Re: The Slow Cooking (Crock Pot) Thread...

A traditional Nyonya dish called Babi Pongteh (babi = pig = pork in Malay)!

You'll need (this feeds 2-3 pax):

- approx 1kg pork belly (cut to bite-sized pcs)
- 300gm small onions - I use shallots
- 120gm garlic
- 3 tbsp fermented salted beans
- 1 tbsp palm sugar
- 1 tbsp black soy sauce
- 10 dried shitake mushrooms (to be soaked for 15 minutes during prep, till soft)
- 5 potatoes (halved or quartered)
- 3 cups water
- 1/4 cup veg oil
- 1 tbsp of cinnamon
- half a ginger

Steps:

- Pound or blend onions/shallots, ginger and garlic. Add in fermented salted beans paste and mix well. If you are going to use a blender, try to keep the power low. It shouldnt look like something the cat's thrown up. The traditional method is to use the mortar but highly impossible in Switzerland - but that should hopefully give you an idea of the end result.

- Heat veg oil in the meantime then fry pounded ingredients till fragrant over low heat.

- Add in pork belly and stir for a few minutes until meat turns white.

- Add in water, black soy sauce, palm sugar, cinnamon, mushroom. Cover and let it boil over medium heat for about 5 minutes. (Test for taste. You may add sugar or light soy sauce at this point. The objective is to create a slightly sweet and a hint of saltiness taste from the fermented salted beans with the aroma from the blended ingredients)

- Transfer to the slow cooker. Add potatoes. Cook on low heat and braise for 2 hours. The meat should melt in your mouth in the end. The original/traditional method is to sit there and sit every few minutes which I dont have the patience.

Serve with fluffy white rice.

PS: You can substitute pork for chicken if you are not keen on pork. Also miso paste (available in the Japanese supermarket here in Zürich) can be substituted for the fermented bean paste if you have difficulty tracking some down. But AFAIK, all the more exotic ingredients (in Italics above) are readily available from Lien Hwa Wiedikon and the rest, in your friendly Swiss supermarkets.
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Last edited by summerrain; 21.09.2010 at 21:12. Reason: info
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Old 21.09.2010, 21:00
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Re: The Slow Cooking (Crock Pot) Thread...

a friend of mine manages to bake bread in it. I'm not quite sure how she does it, but she leaves the dough in overnight, plugs it on a timer for about an hour before she wakes up and then gets to wake up to fresh homemade bread in the morning.

As to my crock pot. I dropped the lid and it broke. I mean to look into getting a replacement but haven't done so yet. Perhaps someone here has an idea where i can find one?
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Old 21.09.2010, 21:07
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Re: The Slow Cooking (Crock Pot) Thread...

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a friend of mine manages to bake bread in it. I'm not quite sure how she does it, but she leaves the dough in overnight, plugs it on a timer for about an hour before she wakes up and then gets to wake up to fresh homemade bread in the morning.

As to my crock pot. I dropped the lid and it broke. I mean to look into getting a replacement but haven't done so yet. Perhaps someone here has an idea where i can find one?
Amazon.de, or mainstream electrical shops like Media Markt, Inter Discount etc. If you want buying advice please use the link in the first post.
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Old 22.09.2010, 15:16
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Re: The Slow Cooking (Crock Pot) Thread...

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Amazon.de, or mainstream electrical shops like Media Markt, Inter Discount etc. If you want buying advice please use the link in the first post.
I have the cooker already. I just need a lid (preferably new). I suppose the most logical move would be to check their website.
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Old 22.09.2010, 15:20
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Re: The Slow Cooking (Crock Pot) Thread...

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I have the cooker already. I just need a lid (preferably new). I suppose the most logical move would be to check their website.
Also check to see if any of the generic pot/pan lids will fit. You know the kind sold at Coop or Migro. I replaced on of my Tefal pot lids with a generic. Yes I managed to break a metal lid.
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Old 22.09.2010, 15:23
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Re: The Slow Cooking (Crock Pot) Thread...

I picked up a bag of fresh apples from the farmer's shop yesterday, and after about 30 minutes of cutting, coring and pealing I am happily sitting on my bum now whilst it turns into lovely homemade applesauce in my slow cooker.

Next will be the big bowl of plums from our tree.
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Old 22.09.2010, 16:14
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Re: The Slow Cooking (Crock Pot) Thread...

I'm Very glad you started this thread Richdog:

I used to live on these things through winter (albeit in Australia that's about 5 weeks).

I've been looking around for a new crock pot and new recipes to try.

I'll dig up some of my own and post them later
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Old 22.09.2010, 23:58
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Re: The Slow Cooking (Crock Pot) Thread...

Awesome things!

Here's a very easy, very simple classic: Czech Goulash

(This was showed to me by a Czech guy so we never used exact measurements...anyway you always use the same amount of meat to onions. And its best with beef)

eg: 700 g beef, chopped to bitesize pieces
700g onions, sliced
a lot of paprika
1 dark beer
butter

Fry the onions in butter for a couple of minutes, then add the beef. Stir until it starts to make its own sauce. Once it's getting all caramelised, add the paprika ( I mean a lot, at least half of one of the glass spice pots you buy in supermarket i.e. several tablespoons). After it gets absorbed, add the beer and about a litre of water. Cook for several hours until delicious. Season and eat with lots of bread and beer
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Old 24.09.2010, 19:28
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Re: The Slow Cooking (Crock Pot) Thread...

Made a fantastic Lamb Rogan Josh using bulk cheapy cuts of diced lamb from Co-Op... after 9.5 or so hours in the slow cooker, the fat from the lamb had melted into the dish leaving only succulent meat. The recipe was the same as this one with a couple of modifications (after the stage where the meat has been fried in the garlic and onions, its then transferred to the slow cooker and the rest of the ingredients added) Shan spice packs (For Indian/Pakistan Curries)

I used less water and as expected, the curry stayed thick at the end of cooking. Yoghurt was added with an hour or so to go to stop it seperating. Delicious.
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Old 26.09.2010, 15:08
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Re: The Slow Cooking (Crock Pot) Thread...

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A traditional Nyonya dish called Babi Pongteh (babi = pig = pork in Malay)!
I am making a modified version of this (had to substitute a few ingredients and was compelled to add chilies) for dinner tonight. The kitchen smells marvelous - thank you!
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Old 26.09.2010, 16:45
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Re: The Slow Cooking (Crock Pot) Thread...

Love this idea. I've "inherited" a lovely old American Crock Pot and I haven't the faintest idea how to use it as I couldn't find the recipes.... until now
Thank you
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Old 26.09.2010, 16:59
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Re: The Slow Cooking (Crock Pot) Thread...

I make a "quick and dirty" pork or chicken, mushroom and white wine meal in the SC that's easy to throw together:
  • 500g diced pork or chicken
  • 1x pack of powdered mushroom soup
  • 400ml (generally 2 cartons) of bechamel sauce
  • 100ml half-cream
  • 1 glass of white wine (I prefer French for this)
  • 4 cloves of garlic, the more the better (garlic, nommm)
  • 1x onions, coarsely chopped
  • 4x mushrooms
  • 2x carrots, cut into chunky rings and then quartered

I brown the chicken or pork and the onions/mushrooms (don't fry the garlic first, add it later) in a frying pan first and then stick it in the SC. Then I add all the rest of the ingredients, mix it all together in the pot, and cook on low for around 8-9 hours. Tastes yummy, better than anything jarred, and when re-heated the meat melts in your mouth even more. Try it and let me know what you think

That's what I love about the SC, I can make enough for 3 meals and leave it in the SC pot the whole time, placing it in and out of the fridge as and when I need it.

I've added some good recipe links to the OP too.

Last edited by Chuff; 28.09.2010 at 19:27.
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Old 28.09.2010, 14:44
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Re: The Slow Cooking (Crock Pot) Thread...

Does anyone have a Solis slow cooker like the one offered by Coop Supercard? Reading this thread I am getting tempted to order one.
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Old 28.09.2010, 19:08
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Re: The Slow Cooking (Crock Pot) Thread...

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I am making a modified version of this (had to substitute a few ingredients and was compelled to add chilies) for dinner tonight. The kitchen smells marvelous - thank you!
I hope it turned out alright - and the chilli idea on your part is genius for those who want that extra oommph!
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Old 28.09.2010, 19:23
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Re: The Slow Cooking (Crock Pot) Thread...

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I make a "quick and dirty" pork or chicken, mushroom and white wine meal in the SC that's easy to throw together:
  • 500g diced pork or chicken
  • 1x pack of powdered mushroom soup
  • 400ml (generally 2 cartons) of bechamel sauce
  • 100ml half-cream
  • 4 cloves of garlic, the more the better (garlic, nommm)
  • 1x onions, coarsely chopped
  • 4x mushrooms
  • 2x carrots, cut into chunky rings and then quartered
I brown the chicken or pork and the onions/mushrooms (don't fry the garlic first, add it later) in a frying pan first and then stick it in the SC. Then I add all the rest of the ingredients, mix it all together in the pot, and cook on low for around 8-9 hours. Tastes yummy, better than anything jarred, and when re-heated the meat melts in your mouth even more. Try it and let me know what you think

That's what I love about the SC, I can make enough for 3 meals and leave it in the SC pot the whole time, placing it in and out of the fridge as and when I need it.

I've added some good recipe links to the OP too.
I made this recipe yesterday. I could not find any ready-made Bechemel sauce, so bought a powdered version to which I had to add milk. I used the skimmed variety. The sauce was delicious, but a little too rich. However, I have just read that white wine is mentioned in the introductory sentence, but not in the actual recipe! Perhaps the addition of the vino would have made a difference! Wish I had spotted that before I made the dish!
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Old 28.09.2010, 19:28
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Re: The Slow Cooking (Crock Pot) Thread...

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I made this recipe yesterday. I could not find any ready-made Bechemel sauce, so bought a powdered version to which I had to add milk. I used the skimmed variety. The sauce was delicious, but a little too rich. However, I have just read that white wine is mentioned in the introductory sentence, but not in the actual recipe! Perhaps the addition of the vino would have made a difference! Wish I had spotted that before I made the dish!
Oops what an oversight on my part... i've amended it now.

You can buy ready-made Bechamel sauce at Co-Op, it's in a red carton from someone called Tomy I think.
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Old 28.09.2010, 19:33
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Re: The Slow Cooking (Crock Pot) Thread...

I've had a beef bourguignon in the pot all day, as you walk in the door the lovely smell of it cooking wafts along the hall . Can't wait to eat in another hour or two.
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