CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Craig, if it works out can you let me know. I have shrimp and coconut!
I'm sure it will work as it is one of Paul Prudhomme's recipes. Probably gonna be on the spicy side.
Craig, if it works out can you let me know. I have shrimp and coconut!
Did you mean to say "simmering a stock" or something else?
I didn't say it couldn't be done - just that it never occurred to me. It's so easy to overcook seafood that I wouldn't want to risk ruining a relatively pricy dish.
That recipe also calls for adding boneless chicken breast at the beginning of the cooking time, which I wouldn't do. And in my experience, bell peppers are cooked to mush in a slow cooker. I really only use mine for things like pulled pork, caramelized onions and apple butter. As always, YMMV.
Why would it be ruined?
That is the part I do not understand.
But like you said, YMMV. I have no doubt I could cook some "bubbling food" in a slow cooker for hours, add seafood at the end before serving and it would not be ruined, nor overcooked.
It's all in the method.
But this is a topic for another thread
Why would it be ruined?
That is the part I do not understand.
But like you said, YMMV. I have no doubt I could cook some "bubbling food" in a slow cooker for hours, add seafood at the end before serving and it would not be ruined, nor overcooked.
It's all in the method.
But this is a topic for another thread
Missed dinner tonight. Broken belt on the snowblower kept me busy for a while. Had a Sam Adams and a zambuca.....
One in each hand so I wouldn't tip over.A well balanced dinner.
Craig, if it works out can you let me know. I have shrimp and coconut!
I have several slow cooker recipe books and they all feature fish and sea food. Can't imagine why you would need to. Fish and sea food are almost instant foods.I have no idea. It wouldn't occur to me to put fish or seafood in the slow cooker, so I wouldn't look for a recipe like that.
Here's my pad krapow moo:
I was very pleased with the results. The fresh Thai (holy) basil and the fried egg really sets off this dish.