Slow learner

[fuzzyjay]

I just bought a new slow cooker. I have had them before, and never used them, so I hope this time is different. This one is small, 2-quarts, so more suitable to my singleness.

So far, I've made steel-cut oats (2x) and white beans (1x). All came out excellent.

I'm going to try bean soup this weekend. I made a lot of soups last winter on the stove. With a slow-cooker I can leave the house with the soup cooking, which I'm reluctant to do with something on the gas stove!

I'm not convinced about beef stew. It would be nice if it actually worked. Some day I'll try it.

Nice thing about beans in the SC is that I control the sodium. Having borderline high blood pressure, I should ease up on the salt.

Can any of you point me to a good resource for simple slow cooker recipes?

Comments

[fuzzyjay.livejournal.com]

Sounds good, except for sodium. I can probably substitute the basic ingredients of the same.

I have lived alone for over a year and a half now.

Sounds good except

[fuzzyjay.livejournal.com]

I would probably thaw the tenders first, since they may perhaps spend too much time in the danger zone (more than one hour between 40 and 140 degrees Fahrenheit) otherwise.

[pagerbear.livejournal.com]

I love doing beef stew in the crock pot! It comes out wonderfully!

And I've found some great recipes on the Food Network site:
this link is a search for slow cooker recipes specifically (http://www.foodnetwork.com/search/delegate.do?fnSearchString=slow+cooker&fnSearchType=site)

[fuzzyjay.livejournal.com]

Thank you, David.

[bluebear2.livejournal.com]

One thing to know when cooking beans is to not add any sugary stuff, like molasses or brown sugar until the beans are cooked otherwise they'll stay hard no matter how long you cook them until at one point they'll just turn to wet powder.

I learned this the hard way.

[fuzzyjay.livejournal.com]

LOL I didn't know about the end result, but I had read that. Also, acid ingredients have a similar effect, supposedly.

[bluebear2.livejournal.com]

It appears so. I found these handy hints for slow cookers on this site:
http://www.acehardwareoutlet.com/(lupzexz3gmexpa45rj0zbs55)/ProductDetails.aspx?SKU=6104012

--------------------------------
Helpful Tips:

Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker.) Season with salt and pepper. Place meat in cooker on top of vegetables.
For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking
Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker.
Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If ground herbs and spices are used, they should be stirred in during the last hour of cooking.
Because there is no direct heat at the bottom, always fill the stoneware at least half full to conform to recommended times. Small quantities may be prepared, but cooking time will be affected.
A specific liquid called for in a recipe may be varied if an equal quantity is substituted. (Such as substituting a 103/4 ounce can of soup plus 4 ounces of water for a 14 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken broth for 1/2 cup of wine, etc.)
Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

Thanks.

[fuzzyjay.livejournal.com]

That's good info. I am glad that I read the warning (on another site) about red kidney beans (they must be boiled to remove a toxin; slow cooking doesn't reach a high enough temperature).

[mondragon.livejournal.com]

They're great for braising, not just stewing for long periods. Brown some short ribs, then take them out and soften green peppers, onions, and garlic. When they're soft, dump in some dry white wine and scape everything up off the bottom of the pan and dump the whole lot the crock pot. Set the short ribs on top and cover and leave.

[fuzzyjay.livejournal.com]

That sounds easy and good. I'm fond of fond.

[notdefined.livejournal.com]

I'm having to watch salt as well, but I've found very nice herbal substitutes, summer savory being my favorite. Sea Salt is also perceived as saltier by your tastebuds, but you can use less of it when you just have to use salt.

As far as beef (lamb or buffalo) stew goes, I would probably dredge the cubed meat in flour (very lightly) and brown it on the stove, then dump it in the cooker with the other ingredients and let it cook away. Putting in a few cut up starchy potatoes at the start will allow them to cook down and thicken up the stew. Don't forget the parsnips, they add a wonderful flavor, especially if cut into a 1/2" dice.

As far as chicken goes, while it may spend too much time in the 'danger zone', any bacteria that starts to grow, will get killed off during the cooking process. I don't think you would have a problem. But, check with your local aggie extension.

Lastly, try making brunswick stew (or burgoo). It may take a day or two to cook properly, but you will be rewarded with a taste of colonial heaven. Just don't forget the butter beans. :)