Why You Should Pull Out the Crock Pot/Slow Cooker

The weather is colder and hallowing winds call for Crock Pot/slow cooker season.  If you only use this cooking wonder for chili, you are missing out on the best time saver and dinner super hero around. Crock Pot is the brand name while slow cooker is the universal name for the small appliance. All slow cookers have the same basic elements. The base is the unit where the heating element is located.  The crock is the actual "pot" with a lid.  Advance models have a warming feature, automatic shut off and temperature probe. My slow cooker is basic but maybe Santa will get the hint...........

Growing up my mom had one and sometimes pulled it out. Her ultimate goal is to have the slower cooker and bread maker in a full frenzy. I take a more humble approach. The above appliance has been with me for 10 years and two recalls.  It cooks the tenderest pot roast, large batches of beans, chicken soup and many gastric wonders.  No chili since I detest the dish.  Is there a stronger word for detest?  

Over the years I put together some tips when working with a slow cooker. 

General:

• Always place the veggies on the bottom because they cook longer and absorb the meat drippings.
• Try not to lift the lid.  Experts say it adds 30 minutes to the cooking time. Impossible when my husband is around.  
• To add time to the cooking process put the complete meal in crock, cover and refrigerate overnight.  Next morning place the crock in the base and turn on. The chilled cooker adds 1½ more hours to the cooking time.  Perfect for the days when you will be gone longer than the recipe cooking time.
• NEVER preheat the crock base because this causes cracking on the crock.
• Frozen meat never works.  Trust me on this one.  
• The best meals have the crock filled half way but not to the top.  If filled to the top you risk overflowing. It is no fun coming home to see your counter and drapes splashed with red sauce.  Sorry Mom!

Cooking with Meat:

• The best red meats have lots of connective tissue. These cuts are usually the butt and shoulder.
• Take the time to cut off excess fat and skin. Who wants their dinner immersed in cooking fat for hours? 
• When cooking ribs, remove the sliver membrane on the back. This membrane is tough to remove after cooking and makes the ribs harder to separate.
• When using red meat or pork sear each side for added flavor. Put the pan drippings into the slow cooker.  
• When the recipe calls for chicken breast use a bone-in chicken. It is cheaper, the bone has more flavor and helps to keep the meat's shape.    
• Never cook a whole chicken because the center of the bird will never reach a safe temperature in an acceptable amount of time. 

Using Dairy:

Dairy does funny things in a slow cooker. Your best bet is to add the last 15 minutes of cooking. My solution is to come home and add the dairy to the slow cooker.  Change my clothes, grab the plates/cups and dinner is done. Could not be easier and safer.

Cooking with Beans:

For dried beans the best recipe is to rinse, add 3 times the volume with water and splash of vinegar. The vinegar prevents you and your loved ones from becoming musical. Dump the water 8 hours later. Add beans back to crock with three times the bean volume with water. See a pattern here? Cook 90 minutes on high or up to 6 hours on low. Beans are very time friendly if you go past the recommended time allowance. Cheap, easy and low in sodium – the trifecta of cooking. I make large batches and freeze. 

When using cooked or canned beans add the last 15 minutes of cooking so they do not turn into mush. See dairy suggestion above.

Cleaning your cooking wonder.

The crock should be easy to clean. Stores sell a liner for sticky dinners but soaking the cooled crock should be sufficient. If excessive amounts of food burn on the crock it means there are technical issues with your slow cooker and time to invest in a new one. Small amounts of burnt food means the temperature was to high and over cooked. 

Here are a few sites I use for slow cooker recipes:

http://allrecipes.com/Recipes/Main-Dish/Slow-Cooker/Main.aspx

http://www.realsimple.com/food-recipes/recipe-collections-favorites/no-fuss-slow-cooker-meals-10000001693334/index.html

http://www.crock-pot.com/recipes.aspx

The recipe below is an all time favorite when the snow flies. I just cut back on the heat with only one can of enchilada sauce and no green chilies. http://allrecipes.com/recipe/slow-cooker-posole/

Do you use a slow cooker? If so, what is your favorite recipe?  

Sharon, The Mayor