and always decide if you should tilt the lid to get rid of some of the
moisture.
----- Original Message -----
From: <[email protected]>
To: <[email protected]>
Sent: Wednesday, October 02, 2013 8:01 PM
Subject: Re: [CnD] Crockpot cooking
For the vegetables, you might want to put them in last so they stay firm.
I also have trouble knowing the amount of liquid I'm supposed to put,
which is why I tend to read the recipes first because I am not an expert
cook yet. I think the more comfortable we can become with cooking the more
comfortable we will become with liquids.
Sent from my iPhone
On Oct 2, 2013, at 2:52 PM, "Charles Rivard" <[email protected]> wrote:
The crock pot sure is handy and, for the most part, pretty easy. I have
had some problems, though. One is that vegetables will get mushy. I
like them to be firmer. Another problem is that a lot of food seems to
form a soup or stew, rather than if you use a conventional oven. I'm
never sure of just how much liquid to add, although I do know that it is
not much, as recipes make their own juices when cooking. For the most
part, I do not want a lot of liquid in the food. I really do love some
things made in a crock pot, though, like my extremely hot Chili, which I
have previously posted to this list.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message ----- From: "RJ" <[email protected]>
To: "citd" <[email protected]>
Sent: Wednesday, October 02, 2013 3:15 PM
Subject: [CnD] Crockpot cooking
One of the things I found that crockpot cooking is some thing most
people can do.
For example:
Over the last few days one ham made many meals in the crockpot
I started out with a 6 or 7 pound ham.
Add enough juice to cover the bottom of the pot and added 1/2 cup of
brown sugar to the juice. I used cider, for that is what I had on hand.
I than rubbed 1/2 cup of brown sugar over the ham and put the ham fat
side down in the crockpot.
Set the pot on low and about 6 hours I checked the ham with my talking
thermometer. See it was a cured ham, I pulled it out a 140 F and let it
rest for 15 minute with a foil tent over the ham.
Next day
I took two cups of beans that I let soak over night and added them to
the crockpot along with 8 cups of water
Chopped up a large onion, a couple clove of garlic, a bay leave,
oregano, and some basil. Plus a stick of celery and a carrot.
Mixed every thing together with a little black pepper.
Sit the pot on low and let it cook for about 9 hours, or until the beans
were tender.
The next day, I cooked some macaroni and added it to the beans that were
warming up in the crockpot.
To finish off the ham
Today I took the rest of the ham and some white potatoes and
turned them into scalloped potatoes
Slice up the potatoes with my mandolin and did the same with a onion,
which I broke up into onion rings. Added a couple cans of creamed soup,
celery, carrots, and broke up the rest of the ham, Seasoned them with
salt/pepper and mixed well and put them in the crockpot on low. It been
about 8 hours, will have to check to see if the potatoes are done. If
so, will put the pot on warm, until it is time for dinner.
RJ
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
