January 2016 Challenge, Slow Cooking

Discussion in 'Food & Cooking' started by kaneohegirlinaz, Jan 2, 2015.

  1. kaneohegirlinaz

    kaneohegirlinaz

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    As I sit here in the middle of the desert of the South West United States,

    it’s chilly and snowing and my mind wanders to slow cooked dishes

    that warm the body and soul. 

    Soups, Stews, Braised Meats and Vegetables, huge pots of Chili

    Basically what we’re talking about here is,

    foods left to cook for a long time,

    be it on the back burner of your stovetop

    or in a Slow Cooker aka Crock Pot®.


    (I own this model)

    This is an old-is-new cooking trend, especially cozy now in the Northern hemisphere;

    a way to make a cheaper cut of meat or those gnarly bits of leftover this-or-that, delicious.

    I saw a recipe the other day for some sort of dessert,

    can’t remember what it was,

    but it was made in a Slow Cooker, REALLY, I mean

    COME ON MAN!  

    That lingering aroma wafting through the house,

    it’s even been known to keep me up at night,

    as I’ve left the Crock going for more than a day.

    This is my favorite time of the year to cook!

    I’m a visual type of individual; I like to see photos, especially of scrumptious dishes. 

    So if you can, please, include some pictures of your creation.

    I love ‘food-porn’ /img/vbsmilies/smilies/smoking.gif

    HA!  

    And you thought I was going to call for SPAM®, Glorious SPAM®!

    HEY! 

    A Slow Cooker Spam® dish, Hmmm, now there’s a challenge @teamfat
    Let's get cookin' everyone
     ​
    And Have A Great Time Doing It Too!
     
    jarmo, trainmeup and eastshores like this.
  2. teamfat

    teamfat

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    Excellent! I already have several things in mind. Maybe as a starter I'll post some pics of the blackeye peas and ham hocks I'm planning for this Sunday's Fill The Pot dish.

    mjb.
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    mjb, I'd like to see that

    I have two leftover Ham bones,

    and I was thinkin' Bean Pot, 

    Let's Go!
     
  4. homecookproject

    homecookproject

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    Oh, I have just the think in mind. My wife doesn't eat beef, so I'll have to do it next week while she's out of town. I can't wait to see what everyone comes up with!
     
  5. maryb

    maryb

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    Good timing, I have 200 pounds of beef arriving next Wed.! Thinking my garlic and scallion stuffed pot roast with mushrooms, potato, carrots roasted with the meat. I use the oven to slow cook at 275 for 3-4 hours.
     
    Last edited: Jan 2, 2015
  6. kaneohegirlinaz

    kaneohegirlinaz

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    @homecookproject  can't wait to see what you put on the table

    @MaryB  I'm always up for a roast /img/vbsmilies/smilies/licklips.gif

    It was brought to my attention that October 2014's Challenge was Stew

    It might be a good thing, as my girl Martha likes to say, to state 

    that this month, let's go with the cooking technique of Slow Cooking,

    be it in the oven, on the cook top, Crock Pot®, on the BBQ, the Imu


    (have you ever had Kalua Turkey? MMM)

    heck, even Sous Vide is a way of slow cooking, I saw a recipe that took 96 hours!

    In other words, a dish that takes a long period of time to cook, roast, braise, simmer, smoke;

    that covers a pretty broad range.
     
    Last edited: Jan 2, 2015
  7. teamfat

    teamfat

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    In addition to the beans I'll do tomorrow, I have another idea to tie in arepas, beef and this month's theme. Should be fun.

    mjb.
     
  8. mike9

    mike9

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    I scored a $5 off chuck roast the other day so I let it hang out on a rack in the ice box and gathered my root vegetables and made stew today.  Chuck dusted in well seasoned whole wheat flour and browned in bacon drippin's and olive oil, onion, carrot, celery, garlic, golden beet, parsnip, potatoes, fresh bay leaf, thyme, parsley, red wine, vegetable and beef stock.  Oh and a dried chili.  Seasoned with smoked salt, and freshly cracked pepper - what an amazing flavor after being in the dutch oven for hours - very good with biscuits.  
     
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  9. kaneohegirlinaz

    kaneohegirlinaz

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    @Mike9  whole wheat flour rather than AP for dredging, how does this effect the dish?

    AND fresh bay leaves, WOW, that's fantastic, do you have a laurel tree? I have never used fresh before.

    Any photos of that pot-o-goodness? 

    How long was it in the oven?
     
    Last edited: Jan 3, 2015
  10. kaneohegirlinaz

    kaneohegirlinaz

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    @teamfat  will your dish include those beans as well?

    I LOVE beans (DH does not, oh well),

    I have some Black Beans I really need to cook off,

    but I just haven't had the time
     
  11. butzy

    butzy

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    Does my slow cooked turkey count?
     
  12. mike9

    mike9

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    Yes we received a laurel tree as a gift last summer - it's growing every which way - LOL.  Wasn't in the oven it was on the range - I use less gas that way.  I'll get a pic of the left overs tomorrow - their in between the back doors at the moment.  We also brought thyme, parsley and kale in doors for he winter - so far - so good.

    Yeah I moved to whole wheat flour last year and so far for things like dredging and roux it's been fine.  I had to get into a fresh bag of unbleached whole wheat today and it was OK.  I also have self rising corn flower if I need I'll have to check that out before the big cook feast for the birthday party in a few weeks.  

    I'm making a wild boar and venison stew with biscuits [and a large chicken for the non believers.]  [there's always a few + I'm considerate that way]
     
    Last edited: Jan 3, 2015
  13. genemachine

    genemachine

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    Sure gonna heat up the 'Q... What's a little bit of snow when it comes to BBQing? ;)
     
  14. penguinette-de

    penguinette-de

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    Now that's a wink of destiny. The slow-cooker is one of the clearly underused "toys" in our kitchen!
     
  15. jarmo

    jarmo

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    I found it, last time I used a crock pot 1,5 year ago...


     
  16. oldschool1982

    oldschool1982

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    We had a very nice Bottom round for New Years day dinner. About 5lbs reduced for quick sale in the meat dept so a $22 cut turned into a $11 cut. 

    Light rub of veg oil then coarse sea salt and black pepper only on all sides, into a smoking skillet for 2 minutes per side and then a 450deg convection roast oven for 15 minutes. Reduced heat to 225 and used the same time formula I've used for Prime rib for the last 35 years. I've mentioned it before but for the sake of the thread theme......that 10 minutes per pound at 225 and reduce to 140 (actually changed ovens and moved things to the Advantium for this step) for 3.5 hours then back to the Profile convection on hold for the remaining hour or so. Normally, in my pro kitchen I would've had a nice 'sham to use and the temps are a bit different as well as the times plus you don't have to change ovens at all but.....I'm not dropping 5 grand just to have a roast a couple times a year. Not yet at least but that level of senility might not be that far around the corner. Anyhow......I've done this whole complete set of procedures in a Vulcan, Blodget, Southbend or GE Monogram/Profile oven a couple dozen times and had a perfect rare.

    The meal was served with fresh made mashed taters(skin on but scrubbed with a green scrubby), sweet corn, broccoli and cheese sauce and some of the best lightly seasoned gravy I've been able to get from drippings in a long while. Sadly the holiday meals haven't been good for the diet so I just had beef, Broccoli (-minus cheese sauce), a scant amount of gravy and some corn. 

    No pics but maybe I can take a pic of the remaining roast. It's been food-saved and actually looks very good in the sealed bag. At least you get a mouth-watering picture of the rare. Doing the German style ribs for our next meal. We do this one often but it's the DW and DD's favorite so if they're happy, I'm happy!
     
    Last edited: Jan 3, 2015
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  17. kaneohegirlinaz

    kaneohegirlinaz

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    SURE!

    I love turkey anyway you want to give it to me, especially if I didn't have to cook it, nor clean everything up.

     
  18. kaneohegirlinaz

    kaneohegirlinaz

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    HMMM, 


    Dualing SO's perhaps? 

    Now that would be fun!

    Love the 'Q

    and I too should pull out my Crock Pot, 

    I know it's around here somewhere...

    but yes PD, I agree, a most neglected piece of equipment, with some many uses indeed!

    Like on the sweet, rather than savory side of the house, eh?
     
  19. kaneohegirlinaz

    kaneohegirlinaz

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    Let's see what comes out of that baby!

    Fire it up!
     
    Last edited: Jan 5, 2015
  20. kaneohegirlinaz

    kaneohegirlinaz

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    @oldschool1982  I use my Food Saver ALOT!!


    I made Kalua Pork in the oven for my Mother

    Portioned it off

    Vacuum sealed the lot

    Frozen them

    and took them out to her in California

    at Thanksgiving.

    "Merry Giving"