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What a crock [pot, getitgetit]
Aoi Tsuki
Registered User regular
Registered User regular
I want to eat healthier, am insanely busy (30+ hours of night work, 16 hours of classes a week), and lazy.
I like cooking, but 1. know very little about cooking on a stovetop, 2. plan to start learning from my mom and aunt this Thanksgiving instead of playing Wii Sports all day with my cousins, and 3. have an apartment so fucking tiny that I cannot fit most pans in the oven. It's a glorified microwave.
So, I'mma get a crock pot and start dicking around with it. I love me some meats, and have found some killer recipes here, not to mention a few threads in good ol' H/A.
But I have no idea of most of the basics. Like, there's dry and wet cooking, apparently--to do with whether or not you put water in? How do those work?
If I cook chicken or turkey in there, I understand whether they're whole or in chunks affects cooking time, but what's a better idea?
That kinda thing. None of my friends know, either. So. Halp?
teal deer: Crock Pot 101?
I like cooking, but 1. know very little about cooking on a stovetop, 2. plan to start learning from my mom and aunt this Thanksgiving instead of playing Wii Sports all day with my cousins, and 3. have an apartment so fucking tiny that I cannot fit most pans in the oven. It's a glorified microwave.
So, I'mma get a crock pot and start dicking around with it. I love me some meats, and have found some killer recipes here, not to mention a few threads in good ol' H/A.
But I have no idea of most of the basics. Like, there's dry and wet cooking, apparently--to do with whether or not you put water in? How do those work?
If I cook chicken or turkey in there, I understand whether they're whole or in chunks affects cooking time, but what's a better idea?
That kinda thing. None of my friends know, either. So. Halp?
teal deer: Crock Pot 101?
Aoi Tsuki on
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They take a while to heat up and if you're in a rush they are useless. To cook a basic chili or stew you need like 3 hours, unlike doing it on a stovetop where you could go at a higher heat and get it done in 45 minutes. But they're a great way to slow cook because of the low heat (and the relative safety of the pot).
They're a great way to cook tough meats, like cheap beef and pork, because the low heat over a long period of time breaks down the fat and gristle into liquid form, which then flavors the dish.
I'd strongly recommend snagging a cookbook on crockpot cooking. This mainly has to do with several fundamental differences with several ingredients that aren't readily apparent with normal cooking. For example:
-Dairy products. If you're adding any sort of creams, milks, cheese, etc., you'll actually have to add them in the last 30 minutes of cooking, otherwise they'll curdle and break down through the long cooking process.
-Herbs, in crock pot cooking, you'll need to adjust the amount of herbs you add downwards a tich, as the long exposure to heat and water will leech a great deal more of the herbs' flavor from them and into the dish.
-Sauces and other Liquid Flavorings. Even as something as simple as say barbecue sauce can completely break down and be rendered into tasteless goop if you add it too early. Just like dairy products, you typically have to add these guys in the last 30min-1hour of cooking to ensure they stay together and hold their flavor properly.
http://www.amazon.com/Rival-Crock-Pot-Favorites-Occasions/dp/1412727693/ref=sr_1_1?ie=UTF8&s=books&qid=1255882182&sr=8-1
Here's a great one from amazon.com, it's made from the same guys who make crockpots (rival) and I've used it several times to great effect. Usually the crock pot itself will come with a small recipe book too, so you can use that to get an idea of how the recipes work.
Wud yoo laek to lern aboot meatz? Look here!
Sure. :winky:
Eggy: what kind of meats should I be looking at for a crock pot? I've no problem putting something in to cook, say, when I get home from work at 8 in the morning, and planning to have it ready that afternoon or evening for supper.
God of Meat: Thanks much. My mom recommends a 4-quart one for myself and my boyfriend; does that sound about right? Also, I've heard the pot should always be at least half filled. Y/N?
Aye no problem,
As far as meat choices go, pretty much the cheap "roast" cuts. Pork Butt (for some awesome Carolina barbecue), Brisket, London Broil, whole chickens, and stuff similar to that.
4 quarts does sound about right for casseroles and soups and whatnot, but you may want to opt for a slightly bigger one if you're going to be doing meat. That way you'll be able to make more and save some for later. Particuarly since most of those cheap roast cuts are usually sold in fairly large portion sizes, you'll want to have something that can hold all of it. I would recommend 5-6 quarts if you can swing it, it shouldn't be much more expensive than the other ones.
And yes you'll on average want to have it no more than half full depending on what you're making. This mainly has to do that a crock pot is more or less sealed whilst it's cooking. Once the temperature gets up to speed, if it's loaded with too much liquid, there is the small chance of boil over. This is why I recommended a crock-pot specific recipe book since they usually will tell you exactly how much liquid to add without running into that problem.
Good luck! It's a great tool to have if you don't have much time to actively be in the kitchen, and it shall serve you well.
Wud yoo laek to lern aboot meatz? Look here!
You can adapt most any stew or casserole dish for crock pot cooking, which is handy -- things don't need to be specifically for the 'pot. What I like to do is get the basic ingredients in the 'pot and light seasoning, and then taste it after a couple hours (once the meat is cooked and things are just a stewin') and see how it's going. If it's too spicy or bland, add more spices and let it sit for another hour, and taste it again. Most recipes are pretty good as they are but that's why I lot 'pot cooking instead of, say, baking a casserole dish (which is harder to check in the middle in my experience).
I cut up half a turnip, 2 parsnips, 3 carrots, 3 red potatoes and a small onion and lined the bottom/sides of the crock pot.
Then I seasoned my flank roast (it was dirt cheap, and NOT my favorite cut of meat, but it was destined for the crock) with salt and pepper and put it on top of the veggies.
I mixed a can of tomato sauce + spices (1 tsp garlic powder and cumin, 2.5 tsp chili powder, half tsp of ancho chili powder) + 1/3 cup of brown sugar together and poured it over the roast and veggies.
Then I set the crockpot on low left my house for 12 hours and came back for delicious supper.
We do pork ribs in the crock pot, just toss them in with some sauce. more often, we'll make a roast or some soup or stew. Or barbeque, Toss a pork shoulder in there with salt, pepper and vinegar for 12 hours. Take out the bone, drain off liquid and save 1 cup of the liquid. Also remove excess fat. Add liquid back in + 1/2 cup bbq sauce, 1/2 cup ketchup, some sugar, crushed red pepper and hot sauce. Cook for 8 hours. Devour and die happy.