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08-21-2011, 04:33 PM
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#21
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,379
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Quote:
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Originally Posted by Selkie
I've never seen a 2-cup!  |
Really? It's called a Little Dipper, and came as a bonus with one of my other c/ps. Temp is not adjustable.
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She who dies with the most toys, wins.
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08-21-2011, 04:35 PM
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#22
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,379
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Quote:
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Originally Posted by Timothy
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No, no! Not slow cooking cats! Hoarding. Crazy Cat Lady? Too many slow cookers?
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She who dies with the most toys, wins.
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08-21-2011, 07:04 PM
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#23
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Senior Cook
Join Date: Jul 2011
Location: Northeast
Posts: 275
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I have 3: a 6 qt. Hamilton Beach with a timer and temperature probe; a 3- 1/2 qt Cuinsinart with 4 temp settings and a timer, and a 1 1/2 qt. "Cooks" brand (from JCPenney's) and I love them all. I use the HamBeach for things like chicken that I can set to temp, and nothing gets overcooked. The CA I use for braising short ribs, stew, and pork shoulder for the two of us, and the little one I use for desserts and warming my canning lids.
Crock pots are one of my favorite inventions, next to a pressure cooker....
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The more you live, the less you die" - Janis Joplin
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08-21-2011, 08:30 PM
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#24
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,194
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Quote:
Originally Posted by Timothy
Do you sear a roast on all sides, on high heat first? Then add it to your crock pot?
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I have done that. I didn't bother today. I put some potatoes down, tossed in some onions and carrots and plopped the meat on top. I poured a mixture of beef broth, tomato paste, onion powder, red wine and oil on top.
I thickened the liquid with a cornstarch slurry when we got home and we inhaled most of it tonight. So much for leftovers!
As for crockpots in general, I think they're pretty hygenic because you can take the cooking piece right out and toss it in the dishwasher. The heat levels are determined by the CSA so I'm going to trust them.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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08-21-2011, 08:37 PM
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#25
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,379
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I don't bother to brown stuff either. Tastes just fine.
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She who dies with the most toys, wins.
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08-21-2011, 09:03 PM
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#26
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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I browned my roast today, It may just be my imagination, but I think it adds a little extra flavor being caramelized (browned), just as caramelized onions taste different from raw.
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"Food is our common ground, a universal experience." - James Beard
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08-21-2011, 09:10 PM
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#27
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,379
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Quote:
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Originally Posted by Selkie
I browned my roast today, It may just be my imagination, but I think it adds a little extra flavor being caramelized (browned), just as caramelized onions taste different from raw.
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You're right, Selkie, it does add some flavor. I find it doesn't matter if I am making shredded beef or pork.
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She who dies with the most toys, wins.
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08-22-2011, 01:10 AM
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#28
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Executive Chef
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
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Quote:
Originally Posted by Dawgluver
...slow cookers. I figured I would get a couple dozen cats, and maybe make the news...  |
Quote:
Originally Posted by Timothy
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Quote:
Originally Posted by Dawgluver
No, no! Not slow cooking cats! Hoarding. Crazy Cat Lady? Too many slow cookers?
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Oh, whew! Scared me for a minute there!
Dinky? You can come out now...the nice lady was kidding...Dinky?
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Confirmed Sushi Addict
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08-22-2011, 01:50 AM
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#29
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Executive Chef
Join Date: Oct 2010
Posts: 3,192
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My brother came over a few weeks ago he likes my pulled pork, I had rubbed my butt and left it to mature over night in the fridge. The weather was foul so we could not light the smoker.
He browned the butt then rubbed it with some Stubbs L/S and put it in the slow cooker with nothing else for 10 hrs. The meat was tender we shredded it in the pan with the juice and a dash of BBQ sauce it was the dogs bolas
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I was married by a judge, I should have asked for a jury.
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08-22-2011, 05:51 AM
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#30
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Executive Chef
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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Quote:
Originally Posted by Bolas De Fraile
My brother came over a few weeks ago he likes my pulled pork, I had rubbed my butt and left it to mature over night in the fridge. The weather was foul so we could not light the smoker.
He browned the butt then rubbed it with some Stubbs L/S and put it in the slow cooker with nothing else for 10 hrs. The meat was tender we shredded it in the pan with the juice and a dash of BBQ sauce it was the dogs bolas |
Didn't your old butt get cold while in the fridge overnight?
You must be very close to your brother for you to let him rub your butt! Was that to warm it up? 
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