zetanio just so you know i dont care about slow cookers. i never post in this thread. lemme know when you cook something and arent a lazy faggot
zetanio just so you know i dont care about slow cookers. i never post in this thread. lemme know when you cook something and arent a lazy faggot
What's that? You're jealous? Good.
What's your rib recipe? I've tried them in the crock pot before with "meh" results. I usually smoke mine, but sometimes I don't have 8 hours available to tend to the smoker outside.
can i get one too :3
Yeah I'd love one as well. Always use the oven or grill and it's a lot of work, plus its another excuse to get the gf a crock pot and teach her to cook American food.
Can I get a pm too =( I want to make delicious food for subsistence.
See you in 8 hours.
If you want quality American (aka white food) check out America's Test kitchen cooking book. Great recipes for all the classics and even shows you the best technique. Photos are great too.
This book is a must for any chef that didn't go to cooking school.
One of my favorite things to do in a crockpot is bone in ribs - specifically spareribs or an alternative are pork boneless country style ribs.
For any ribs my go to marinade consists of :
Kikkoman Terriyaki Marinade and sauce
Or take 2 cups soy sauce , 1/4 cup brown sugar , 1 tbsp. honey , salt and cracked pepper to taste. This causes a great caramelized flavor on the meat.
Once they are falling apart tender ( usually 7 hours on Low) , I take them out and put them on a cookie sheet - set my broiler in my oven to high and put my barbeque sauce of choice on and let the broiler crisp it up nicely.
My all time favorite crockpot meal however is Chicken Taco Bowls from budget bytes. Can't post link yet..but if you can use google it's easy to find.
At any given time I have at least a serving in my freezer.
I like budget bytes but I have yet to use a recipe from them.
I made chicken thighs two days ago.
Recipe:
4 chicken thighs - Stripped of skin, left most of the other fat on though
2 tbsp Apple Pepper vinegar
2 medium onions, sliced into thin circles and put on the bottom of the cooker before cooking.
Cover (I used a little too much honestly your mileage REALLY will vary) the thighs with sriracha and Slap Ya Mama or Tony Chachere's and then add extra pepper. You can mix the sriracha around if you want but I usually like it on the chicken as it's cooking so it seeps in a little stronger.
Cook for 6 hours on low or 3 hours on high.
Take out thighs and let cool for 20 minutes or so then shred, try to get as much cartilage out as possible.
You can strain the fat off of the remaining stock/onion brothy but I usually leave it.
At this point I usually portion it to 2 thighs worth and half the broth with onions. Freeze or serve.
It's great to serve in a bread bowl, on top of rice or even on a sandwich with the liquid reserved (French dip style)
Probably the fastest recipe I have. I always have all the ingredients and the prep takes under 5 minutes.
I highly recommend trying some of their recipes. I post way too much on FB and my friends have basically tried the recipies from there just based on how much I post about it..lol.
I have made no less than 10-15 of them with huge success. Even a picky eater husband has eaten it all up..now THAT is success in my book.
My favorite thing to make in the crockpot is homemade marinara - especially since I can control the sugar and other fresh ingredients such as spinach and garlic.
This is the one from Budget Bytes but you can really do anything you like !
2 (28 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
1 medium yellow onion
½ Tbsp minced garlic
2 whole bay leaves
1 Tbsp dried basil
½ Tbsp dried oregano
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
to taste salt & pepper
Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add ½ to 1 cup of water as well.
Secure the lid on your slow cooker and cook on low for 8 hrs.
Making my favorite tonight - Slow cooker pot roast. Now this is something I was brought up on however was taught how to cook on stovetop only by my late mom. I tried this slow cooker version a few months back and I seriously won't ever cook it stovetop again..sorry Mom lol. It's stupidly easy and the most tender I have ever had.
Here is a link to the recipie :
http://www.marthastewart.com/313619/...oker-pot-roast
And my personal pics of results :
http://i1281.photobucket.com/albums/...ps552f0c4c.jpg
http://i1281.photobucket.com/albums/...pse4fd80e1.jpg
So I finally bought a slow cooker this weekend. I'm going to mess with it tomorrow. Lots of great information here.
One solid answer I can't seem to find though is can I put rice in this slow cooker?
Let's say for example I do something simple. Couple chicken breasts, couple jars of salsa, taco seasoning, some beans. Leave it for a few hours.
Can I put some white rice in there as a grain? I've read conflicting things. Some people say it will sink to the bottom. Others have said it's fine.
What are your guys thoughts/experience? I'm new at this and don't know yet
Hm, rice absorbs moisture, so if there's plenty in there, it may end up dry? Too much liquid and you might end up with risotto/congee, too little and there might be none left or the rice soaked it up.
Never tried personally, but rice, if you're not doing chinese style ones, can be a 5 minute job I believe? Whereas I always use a rice cooker which can take 15-30 minutes depending on model.
I think overcooked rice would also be a concern at the lengths of cooking time most slow-cooker recipes call for. Mushed-up, overcooked rice in any dish sounds pretty nasty. The rice steamers are very cheap now ($20?) and only take 30ish min for a giant pile of it. Alternately, if you're making something like a soup, you may be able to toss the rice in with X amount of time left and have it cook right in the dish. May take some experimenting though.
Yeah, I'm going to try when there's about an hour and a half left to toss in a packet of rice and see what happens.
But isn't the whole point of a crock pot to not open the top? Opening the top will let out all the heat and it will take a while to heat back up? I'm pretty new to this, sorry. It's a lot of experimenting.