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Old 11-23-2011, 11:05 PM   #11
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Love the crockpot. Do you have a specific type of food you are looking to cook in the crockpot?

Welcome to DC! Have fun!
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Old 11-24-2011, 08:58 AM   #12
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Thanks for a the welcomes guys. Type of food, I would say meet in general!
I want that fall off the bone goodness! Leg of lamb went pretty good yesterday, bit
I know I can do better!
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Old 11-24-2011, 09:24 AM   #13
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Where to begin? There's a lot of good stuff, here and online. Tougher cuts of meat are great cooked low and slow. You will need less liquid than you use for stovetop or oven. Don't peek, it lengthens the cooking time. Veggies on the bottom, meat on top. Best to fill it at least 2/3 to 3/4 full. Applesauce in the CP is great, no burning or stirring. Great for stews, casseroles, desserts, even bread. Pick up a slow cooker cook book, almost anything you cook in the oven can be done in the CP.

I have too many slow cookers, and I love them all! Have fun!
Also, always brown the meat first to add flavour. Many cook books say this is unnecessary but it really does make a difference!
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Old 11-24-2011, 09:27 AM   #14
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Thanks for a the welcomes guys. Type of food, I would say meet in general!
I want that fall off the bone goodness! Leg of lamb went pretty good yesterday, bit
I know I can do better!
"Fall off the bone" texture comes when the collagen in connective tissue converts into gelatin. This is more a function of the amount of time it is subjected to raised temperatures rather than the temperature itself. It really can't be hurried!
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Old 11-24-2011, 04:39 PM   #15
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Ok so does the longer the better rule apply to all meats? Chicken for example, I
Presume can be over done?
I could prob lash a whole uncooked chicken in right?!
Would I brown that?
Happy Thanksgiving by the way people. We dont celebrate it my my girlfriend is American!
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Old 11-24-2011, 04:51 PM   #16
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When I make buttermilk chicken, I marinate the chicken overnight in the fridge in 1 qt buttermilk in a big ziplock bag. I don't brown it. Then I add about 1 c or so more buttermilk to the CP. I add rosemary (fresh) let it cook on low for about 6-8 hours (until it is done). The buttermilk makes amazing gravy.
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Old 11-25-2011, 07:33 AM   #17
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that sounds good, cws. i'm going to have to try that. a protein cooked in cream with fresh herbs is very scandinavian.

does the chicken skin come out kinda ooky, or do you/could you remove it first?

has anyone tried browning a whole bird in a very hot oven (but not cooking through) and then finishing it in a crock pot?
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Old 11-25-2011, 09:18 AM   #18
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that sounds good, cws. i'm going to have to try that. a protein cooked in cream with fresh herbs is very scandinavian.

does the chicken skin come out kinda ooky, or do you/could you remove it first?

has anyone tried browning a whole bird in a very hot oven (but not cooking through) and then finishing it in a crock pot?
I don't think you'd end up with crisp skin, BT, but it could add to the flavor. I would also include the skin for flavor, then remove it before serving.
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Old 11-25-2011, 05:40 PM   #19
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I leave the skin on, and then I remove it before serving. I must admit, that I LOVE the gravy that this makes. I use my wand mixer (emulsion mixer?) when I'm finishing the gravy. I don't cut up the chicken--I use a whole roasting chicken when I make this. Given that I have 4 qt of buttermilk in the fridge...might be time to make this next week!
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Old 11-25-2011, 05:44 PM   #20
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I'm doing Laura Calder's Pork Roast in Milk tonight which is a similar idea. Excellent gravy, and OMG, does it smell good while it is cooking. I haven't made this in the CP (it's going in a dutch oven and then in the oven), but there is no reason why it couldn't work in a CP.

Milk Pork
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