If you do meat in a crock pot you can do the non-fragile veggies like celery
and carrots but stuff like green beans should be added very late, just 10
minutes or so before you serve.
-Curt
From: Rich Thomas via Mercedes <mercedes@okiebenz.com>
To: mercedes@okiebenz.com
Cc: Rich Thomas <richthomas79td...@constructivity.net>
Sent: Friday, September 18, 2015 9:30 AM
Subject: Re: [MBZ] OT: Cooking in a Crockpot
The problem is that you are boiling them until they are completely dead,
the nutrients and flavors are gone -- the Suthrun way of cooking like my
mother and grandmothers all did! Best thing for veggies is to steam
them for a few minutes, blanch them in some boiling water for a few
minutes, or saute in some olive oil (and maybe a touch of butter for
some more flavor) with just a bit of salt to punch up the flavor, maybe
some garlic and lemon juice, or pepper or a bit of curry powder, etc.
right at the end. Unless you are making a veg soup, boiling them for so
long really gets you nothing. Plus this process only takes a few
minutes and the veggies taste like they are fresh, and actually have
flavor and crunch and taste!
Crock pots are great for stews and such where you want low and slow and
the flavors to mingle, but I wouldn't do veg in them. Steaming is nice
too because with one pot and a steamer basket you can throw in a piece
of chicken, potatoes, onions, carrots, cabbage, anything else and in a
very short time have a whole dinner ready to go.
BTW anything will taste good "with a lot of butter"!!!
--R
On 9/18/15 9:10 AM, archer75--- via Mercedes wrote:
> Since there are several knowledgeable cooks on the list, I have a questio:
>
> Because nearly all canned vegetables have a lot of salt, as well as some of
> the frozen vegetables, I bought an 8 quart crock pot/slow cooker that has 4
> settings; 4 and 6 hours on high, and 8 and 10 hours on low; with the
> intention of cooking raw vegetable in such a way that I can't under-cook,
> over-cook, or mess them up in other ways.
>
> No cooking instructions came with the crock pot, and the instructions on the
> 'net were nearly all about cooking complicated recipes. No one addressed the
> technique of cooking raw vegetables, and there was much dispute about how
> much water should be added.
>
> I dumped the 3 to 4 quarts of raw vegetable in the pot, covered them with
> water and set the pot on 8 hours and low temperature. When it was done, none
> of the water seemed to have evaporated and the vegetables had sunk below the
> surface. Some of the vegetables seemed to have lost their flavor, so I'm
> wondering how little water can be used when cooking raw vegetables since that
> improves the flavor according to several on the 'net?
>
> The opinions on the 'net varied from a half cup of water to covering the
> vegetables with water (what I did).
>
> With a lot of butter and a couple of chicken sausages cut up on top and
> reheated in the microwave, the vegetable were pretty good, but it would be
> better to have vegetables flavorful enough to be eaten without any butter,
> meat, or flavoring like we did in Indiana during WW-2.
> Thanks,
>
> Gerry
>
> P.S. The pot is the "Crockpot" brand if that means anything.
>
> P.S.2: If I put uncooked bacon in with the vegetable, will that flavor the
> vegetables or must the bacon be cooked first?
>
>
>
>
> _______________________________________
> http://www.okiebenz.com
>
> To search list archives http://www.okiebenz.com/archive/
>
> To Unsubscribe or change delivery options go to:
> http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
>
>
_______________________________________
http://www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/
To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
_______________________________________
http://www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/
To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
