After a balmy interlude, winter makes a halfhearted return to the Golden Triangle this week, reminding us it is January. If a kitchen appliance can be said to have a season, surely winter belongs to the slow cooker, or crockpot. Cooks who never use one any other time of year tend to pull them out of the bottom cabinet when temperatures drop. These appliances that use moist heat to cook food over a long period of time make us think of succulent pot roasts, hearty stews and soups. It’s pretty comforting on a cold day to know a simmering dinner will virtually be ready when you walk in the door from work, school or errands. It’s “all day cooking without looking.”
Winter is a good time for a slow cooker refresher, especially for those of us who don’t use one that often. The tips can improve or speed up the dinner. Ignoring them can lead to unsafe foods.
This assortment of dos and don’ts comes from Jennifer Kelly Geddes of safebee.com and from womansday.com.
To do
Do defrost. Low and slow is an ideal way to braise tough cuts of beef, lamb or pork. Just make sure individual chunks of meat are thoroughly defrosted. They also shouldn’t be too big. Large pieces of meat or partially frozen meat may not reach a safe internal temperature.
Do place foods that take longer to cook on the bottom, then arrange other solid ingredients on top, spreading evenly.
Do add the more tender ingredients (peas, zucchini, fish, mushrooms, etc.) during the last half hour to one hour of cooking. This allows them to impart flavors without becoming mushy.
Do be careful when using wine or milk. “Too much alcohol can leave behind a strong, harsh taste because it doesn’t burn off as quickly in a slow cooker as it does in an open pan or skillet,” Geddes quotes registered dietitian Alissa Rumsey. If your recipe calls for milk or cream, stir it in during the last 30 minutes of cooking and no sooner so it doesn’t curdle.
Do precook beans. Dried beans, particularly kidney beans, need special attention. They contain a natural toxin that needs to be destroyed by boiling. Before putting them in a slow cooker, soak beans for 12 hours and then boil them for at least 10 minutes.
Do pack up promptly. Transfer slow-cooked leftovers to the fridge or freezer.
Some don’ts
Don’t fill it to the brim. Packing a slow cooker with too many ingredients could result in food that’s not exposed to heat long enough to kill any existing bacteria. According to the Academy of Nutrition and Dietetics, in order for food to become completely done in a slow cooker, the appliance should be no more than one-half to three-quarters full. There’s also a chance that an over-filled slow cooker will leak.
Don’t riff on recipes. Follow slow cooker recipes to a T, especially when it comes to measuring water or broth. In order for enough steam to be created to completely cook food, enough liquid must be added to cover (or nearly cover) it in the pot.
Don’t peek. Stovetop recipes may call for stirring and tasting, but not slow cooker ones. “The pot will lose heat each time you lift the lid,” warns Rumsey, For every disruption, the internal temperature of a slow cooker will take a 10- to 15-degree nosedive.
Never reheat leftovers in the slow cooker. It won’t reach a high enough temperature in time to meet food safety standards. Use the microwave instead.
Read on for recipes for a slow cooker lasagna and a baked apple dessert. (Check cdispatch.com for a coq-au-vin recipe.) Keep in mind that crockpots can cook differently; some may need a little more or less cooking time to get the same results. But slow cookers are handy helpers, especially on busy days you need to spend somewhere besides the kitchen. Dinner will be ready when you are.
EASY SLOW COOKER LASAGNA
Serves 8
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
1.25 pounds ground beef or ground turkey
2 (26 ounces each) jars your favorite marinara sauce
10 lasagna noodles (uncooked)
2 cups grated mozzarella cheese
Grated Parmesan cheese, for serving
Fresh chopped parsley or basil, for serving, if desired
Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, stirring occasionally, about 5 minutes. Add garlic and cook for 30 seconds. Add ground beef or turkey to the skillet and season with salt and pepper. Cook until browned, breaking up meat into small pieces as it cooks. Remove pan from heat.
Spread 1 cup of the marinara sauce in the bottom of the slow cooker. Make a single layer of noodles, breaking them up as needed. Top with one-third of the meat, one-third of the mozzarella, and 1 cup of the sauce. Make a second layer with noodles, half of the remaining meat, half of the remaining mozzarella, and another 1 cup of the sauce. Make a third layer with noodles, the remaining meat and mozzarella, and 1 cup of the sauce. Top with one more layer of noodles and about 1 1/2 cups of sauce. (I didn’t use quite the full two jars of sauce.)
Cook on low heat for about 4 hours (some cookers may require more or less), until noodles are soft. Turn off heat and let stand, covered, for 30 minutes be fore serving. Serve with grated Parmesan and fresh parsley or basil, if desired.
(Source: kristineskitchenblog.com)
SLOW COOKER BAKED APPLES
Prep time: 10 minutes
Cook time: 2 hours
Serves 5
5 medium-sized gala apples
5 (1/8) cups granola (author used Bare Naked Original Cinnamon)
2 tablespoons melted butter
5 teaspoons maple syrup
Ice cream or whipped cream for serving, if desired
Cut a layer off the top of the apples with a knife. With a melon baller tool, or a measuring teaspoon, remove the core and seeds from each apple.
Pack 1/8 cup granola into each apple and place into the slow cooker.
Drizzle apples evenly with the melted butter, and add a teaspoon of maple syrup to each apple.
Cover, and cook on high for 2 to 2 1/2 hours until tender, but not falling apart. Serve as is, or add ice cream or whipped cream.
(Source: themagicalslowcooker.com)
SLOW COOKER COQ-AU-VIN
6 ounces bacon, chopped
1 (4 pound) chicken, cut into 8 pieces
Kosher salt
Freshly ground black pepper
1 pound carrots, chopped
1 yellow onion, chopped
2 garlic cloves, minced
3 cup dry red wine
2 cup low-sodium chicken stock
6 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
10 ounces cremini mushrooms, sliced
1/4 cup fresh parsley, chopped
In a large skillet over medium-high heat, cook bacon until fat is rendered and bacon is crispy. Drain bacon on a paper towel-lined plate. Remove bacon fat, leaving 2 tablespoons in the pan (reserve the rest).
Pat chicken dry with paper towels. Season chicken generously with salt and pepper. In batches, sear chicken in bacon fat until golden brown. Add to slow cooker.
In same skillet over medium heat, add 1 tablespoon bacon fat and cook carrots, onion, and garlic, 5 minutes. Add vegetables to slow cooker.
Add wine and deglaze pan using a wooden spoon to scrape bottom of the pan. Bring wine to a boil and simmer 5 minutes, then add to slow cooker along with stock, thyme, bay leaves, and tomato paste. Cook on low for 7 hours.
When ready to eat, add 1 tablespoon bacon fat to skillet over medium-high heat. Cook mushrooms for 5 minutes, then add to slow-cooker and heat through 5 minutes. Garnish with parsley and serve immediately.
(Source: Judy Kim/delish.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
crockpot food recipes slow cooker
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