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Old 21.09.2010, 19:15
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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 16:01.
  #2  
Old 21.09.2010, 19:27
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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, 19:28
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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 19:32. Reason: duh, forgot recipe
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Old 21.09.2010, 19:52
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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 20:12. Reason: info
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Old 21.09.2010, 20:00
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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?
  #6  
Old 21.09.2010, 20:07
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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, 14:16
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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 26.09.2010, 14:08
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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, 15:45
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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, 15:59
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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 18:27.
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Old 02.01.2013, 11:02
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Crockpot (slow cooker) for dummies (me)

Hello, good morning!

I just received my first new cooker Crockpot from the Youkay today. It is pretty and shinny, I can't wait to use it.

There is tons of recipes online but I would like to hear from our dear EF members their favorite ones and how they like it or not.

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Old 02.01.2013, 11:19
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Re: Crockpot (slow cooker) for dummies (me)

I was given a slow-cooker as a present last year, and thought it would be the ultimate in convenience - just throw in meat and veg and spices, set on low and come home to a delicious meal. The results were underwhelming. I found that the whole thing tended to liquify into a amorphous tasting sludge. Any spices put in at the beginning had all of their flavour cooked out of them. I tried to adjust by putting in spices later, browning the meat first, putting in vegetables half way through, etc. But I never achieved the "Ahah" moment. It has been sitting on a shelf in the cellar ever since. If you ever find out the right way to use it, please let me know!
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Old 02.01.2013, 11:27
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Re: Crockpot (slow cooker) for dummies (me)

Right now, I have no idea what I am doing. I put 2 cups of rice, two cups of water with chiclet stuck and I will put the chicken breast on top with broccoli and carrots. I'll put it on low cooking and see.

On one website they say to put dry spices from the beginning and fresh spices at the end only.
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Old 02.01.2013, 11:40
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Re: The Slow Cooking (Crock Pot) Thread...

Should everything be cover by liquid when cooking?
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Old 02.01.2013, 11:49
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Re: Crockpot (slow cooker) for dummies (me)

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Right now, I have no idea what I am doing. I put 2 cups of rice, two cups of water with chiclet stuck and I will put the chicken breast on top with broccoli and carrots. I'll put it on low cooking and see.

On one website they say to put dry spices from the beginning and fresh spices at the end only.
It will likely take you a few times to get the cooking times right... best advice I can give is just don't overcook the chicken, as in my eperience it turns an unpleasant, "bitty" texture and just kind of falls apart. As long as the chicken isn't too thick then I reckon 5 or 6 hours on Low (from when the cooker is fully heated up, I recommend running it on High for 30 mins before switchin got Low) should be alright. Check it after that time and make sure it's cooked though, if not then try another 45 mins or so and check again.

Personally though, I don't cook much meat in it unless it's part of a curry (which turn out very nice), stew or sauce... roasted meat and joints done in an oven will always taste better to me than meat done in a Slow Cooker, as well as end up being a nicer texture. With vegetables, I'd also rather steam them. A Slow Cooker is a great thing and very convenient, but for me it only it has specific uses; curries, stews, soups and sauces.
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Old 02.01.2013, 11:53
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Re: Crockpot (slow cooker) for dummies (me)

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It will likely take you a few times to get the cooking times right... best advice I can give is just don't overcook the chicken, as in my eperience it turns an unpleasant, "bitty" texture and just kind of falls apart. As long as the chicken isn't too thick then I reckon 5 or 6 hours on Low (from when the cooker is fully heated up, I recommend running it on High for 30 mins before switchin got Low) should be alright. Check it after that time and make sure it's cooked though, if not then try another 45 mins or so and check again.

Personally though, I don't cook much meat in it unless it's part of a curry (which turn out very nice), stew or sauce... roasted meat and joints done in an oven will always taste better to me than tmeat done in a Slow Cooker, as well as end up being a nicer texture.
Ok thanks!

So I changed the setting to 30 minutes on high and I will check if it start cooking. After, I'll put it on 5 hours low and check then, again if it seems ready or not.

First few times, I don't expect to do anything great nor digestible.
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Old 02.01.2013, 11:51
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Re: Crockpot (slow cooker) for dummies (me)

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Hello, good morning!

I just received my first new cooker Crockpot from the Youkay today. It is pretty and shinny, I can't wait to use it.

There is tons of recipes online but I would like to hear from our dear EF members their favorite ones and how they like it or not.

Why not just put it at the back of the kitchen cupboard now? It will save you from having to do it later.
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Old 02.01.2013, 11:58
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Re: Crockpot (slow cooker) for dummies (me)

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Why not just put it at the back of the kitchen cupboard now? It will save you from having to do it later.
And give up my Martha Stewart skills???
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Old 07.01.2013, 01:38
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Re: The Slow Cooking (Crock Pot) Thread...

I just love my crock pot! I cook a lot of stews/chilis in it. Plus, I love roasts cooked in it. Tip: put anything that takes longer to cook on the bottom (e.g. potatoes/carrots, etc.) and work your way up. It will make a lot of liquid, so I usually use less than the recipe says.. saying that, I've NEVER made rice in it, so I don't know the ratios for cooking rice!
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Old 07.01.2013, 07:28
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Re: The Slow Cooking (Crock Pot) Thread...

The only rice dish you would generally make in a slow cooker would be something like a risotto or a biryani curry perhaps. Doing rice by itself would be pretty pointless I think!
 

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chilli con carne, crock pot, curry, nom nom, slow cooking




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