[Drugmachine]

Sounds delicious. Slow cooking is a great concept, and usually makes for incredible food.

Asmodean

[Caliwany]

So with some of the Christmas money I got from my mom, I bought myself a nice, digital-timer slow cooker on New Year's day.

Today, I am using it for the first time. Before I left for church this morning, I put together a pot roast chuck, baby red potatoes, celery, brocolli, and baby carrots. When I got home later, I was welcomed by a really nice, mouth-watering aroma in my apartment; it will be done in about three hours now.

Let us know how it works out

As an alternative, try some Lipton Onions Soup Mix in the bag sprinkled,


Looking forward to hearinf about it

[ffflyer]

Crockpots appear to be an endlessly fascinating topic for many Poly denizens...

[alias]

[Fdmnrnba]

I know. The same thought went through my mind. I knew I irritated Mr. Fun, but I didn't know how much.

[Gremlinn]

DANG! Et tu, Zk?

[ARKLqAZ6]

I meant it as a compliment.

There's no cooking in the world better than Texas barbeque. "Sloww" cooking would have to combine standard slow cooking with barbeque. Am I right??

[Henldyhl]

I know. The same thought went through my mind. I knew I irritated Mr. Fun, but I didn't know how much.

What do you mean? I still like you; just not cooked but alive and well.

[ReneCM]

I'm not a big fan of brocolli. Vegetables, you know.

Pork chops turn out well.

[MortgFinsJohnQ]

For a single porkchop with bone in it, what would be the cooking time if I set slow cooker on high? Or how long if I set it on low?

If I cook two of them, I guess I just double the cooking time?

[AttableBewNaw]

I set everything for slow cook and count on 8 hours.
Pork chops may be some dry, but not terribly. 1, 2, makes no difference.

[immewaycypef]

I slow cooked a standing rib roast for New Years day.
180F for 5 hours. Like making prime rib, slow = tender.
Slow cooking was (is?) a fad at some trendy San Francisco restaurants last year.

Slow cooking is really only good for meat with a lot of connective tissue. standing rib roast doesn't. It has lots of fat (and if properly aged, a bit less water). Slow cooking tends to dry the meat and render most of the fat. Connective tissue contains collegen, which feels like fat in your mouth, and it is released by long, slow methods. Legs and shoulders are best for the long slow treatement. The brisket in beef also contains a great deal of connective tissue, which is why it is perfect for barbeque.

A standing rib roast really out to be cooked at around 350F, to an internal temperature of 125F when pulled from the oven (use a probe thermometer). Carry over heat will add another 5 to ten degrees over the next half hour, bringing your roast to medium rare. If you cook it at 500F for the first 30 minutes, you'll give the roast that wonderful brown crust without burning the meat.

[GitaraMoya]

Yes the broccoli lost some nutrients, but that's not why it turned brown. Green veggies are green because of chlorophyll. In plant cells there are enzymes that can destroy it, and when you overcook your veggies, the cell walls are destroyed, allowing the enzymes access to the chlorophyll, turning the plant brown/grey/yellow, etc.

Because the cell walls are destroyed, nutrients can escape from your food (creating the tasty broth). However, because humans can't digest celulose, which is what plant cell walls are made of, you actually get more nutrition from cooked veggies which have less nutrients than you do from raw veggies.

In the future, you want bright green veggies, cook them for a few minutes, which liberates the oxygen from the chlorophyll, brightening the green, then duimp them in ice cold water, to stop the cooking process. Then add the green veggies back once you're done cooking everything else.

You realize you have replied to a post of mine without calling me dumb or stupid, do you?

[QXCharles]

[actioliGalm]

Don't you feel a traitor to your sexual orientation that you have to be the "straight man" so often due to your lack of humor?

[singleGirl]

Crockpots appear to be an endlessly fascinating topic for many Poly denizens... Best comment ever.

[viagbloggerz]

I used a slow cooker a lot over the past couple of months. I got a good vegetarian Irish Stew recipe, modified it a bit and served it to some guests... delish!

I'm having a bunch of folks over on the 31st, so I'm looking for some good ideas to prepare something for 8-10 people.