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Old 11-18-2012, 08:45 PM   #61
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I have an old... real old... West Bend oval crock pot. The kind with a separate warming plate it sets on. It goes from 1-5 and I was on 3. For reference, a 1-1/2 lbs chuck roast with veggies takes about 6 hours on the same setting.
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Old 11-18-2012, 08:46 PM   #62
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I think I would start them out on high and reduce to low when it is visibly cooking, lid has dripping water.
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Old 11-18-2012, 09:04 PM   #63
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That looks really yummy Pac.
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Old 11-18-2012, 09:56 PM   #64
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i'm still waiting to hear how you liked the taste of your fo soup made this way, pac. of course, there will be plenty of opportunity for you to try it in a variety of different ways, just as you already observed. these fo pucks could conceivably be used as the base for an entirely new, more complex soup. i could see introducing cubes of meat, such as lamb, or pork. duck fat. duck! duck leftover from thanksgiving!

btw pac, did you add butter or oil when you slow cooked the onions? judging from the deep brown color of your onions, i would guess you did, though....
they might make a tasty pizza topping, or for steak subs....

.
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Old 11-19-2012, 06:13 AM   #65
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Originally Posted by taxlady View Post
That looks really yummy Pac.
Thank you. It was pretty tasty, even for a first effort.

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i'm still waiting to hear how you liked the taste of your fo soup made this way, pac. of course, there will be plenty of opportunity for you to try it in a variety of different ways, just as you already observed. these fo pucks could conceivably be used as the base for an entirely new, more complex soup. i could see introducing cubes of meat, such as lamb, or pork. duck fat. duck! duck leftover from thanksgiving!

btw pac, did you add butter or oil when you slow cooked the onions? judging from the deep brown color of your onions, i would guess you did, though....
they might make a tasty pizza topping, or for steak subs....

.
I liked it and would make it this way again, but I am also looking forward to using vermouth to give it a bit more bite.
Yes, I used butter. You can see it in the pic in the mandolin thread.

Steak sandwiches, good idea!
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Old 11-23-2012, 10:18 PM   #66
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Delicious Pacman

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OK, this would qualify as pretty much almost instant.

I dropped the frozen puck into the crock, splashed a little red wine in, added some bold beef stock, a little water, then nuked it with a lid on the crock for four minutes at 3/4 power. It was thoroughly heated through, the puck thawed, and too hot to handle with bare hands, so I guess it simmered for a bit. Then I dropped a layer of croutons in, two slices of Swiss, and placed it under the broiler of the toaster oven for a few minutes. Voila, French onion soup in about eight minutes.

The hardest part was getting the pucks out of the muffin tray. I had to use a mallet and even then they were a little "moist" from the hot water I set the pan in. Maybe a silicon muffin pan would work better. I won't have to worry about that again for 11 more crocks

Sorry for the blurry pic, it looked in focus when I snapped it, and then POOF, the soup was gone
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Old 11-24-2012, 11:19 AM   #67
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On a separate note but same principle, this thread gave me an idea. I made sloppy joes yesterday. I had a repeat performance for dinner today. However, this time it made a bigger kettle than usual. I'm going to line a muffin pan with plastic wrap, freeze up some Sloppy Pucks. I think I will lightly oil the plastic with some EVOO first. When they are frozen, I hope they will pop right out and go into a freezer bag. One puck per sandwich down the road.

That's the theory. We'll see...
Follow up. I did brush the plastic wrap lightly with oil ( cooking spray would work too). Then pushed the plastic wrap in the muffin cups. Added sloppy joes. Freeze. They did pop right off and went into a freezer bag). I expect this would work with an onion mix this method too. No banging on the cup bottoms or dipping in hot water to get the food out.
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Old 11-24-2012, 11:27 AM   #68
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Thanks for the method, Whiska.
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Old 11-24-2012, 11:45 AM   #69
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Thanks for the method, Whiska.
It does sound like a good method. I'll have to give it a try.
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Old 11-24-2012, 04:47 PM   #70
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I have a stack of silicon cupcake "papers," makes all this much easier. Speaking of which...I just remembered where my second 1/4 sheet pan was. It's in the freezer holding silicon cupcake papers filled with chicken soup parts...
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