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  • File : 1312683949.jpg-(31 KB, 456x329, slow-cooker.jpg)
    31 KB Tomblie !!mBzE9MrtkCP 08/06/11(Sat)22:25 No.3023178  
    Just bought my first crock pot (exact one in the image).

    What are your favorite slow cooker recipes?
    >> Anonymous 08/06/11(Sat)22:28 No.3023184
    Throw it away and learn how to cook.
    >> Anonymous 08/06/11(Sat)22:29 No.3023187

    Elitist scumbag detected.

    I just use it simply. Potatoes and chicken and onions.
    >> Tomblie !!mBzE9MrtkCP 08/06/11(Sat)22:30 No.3023188
    Never fucking change, /ck/
    >> Anonymous 08/06/11(Sat)22:30 No.3023189
    Dad's "chicky-in-a-pot." Total comfort/winter food, but it freezes well if you're into portioning and storing leftovers. Whole chicken, couple of cans of cream of mushroom soup, some chicken broth. Cook forever, add veggies towards the end so they're not total mush. Consume for days and days.

    Chili and split pea soup with ham, also very very good things to cook. We've also done some weird cobbler shit in the crock pot, I don't have the exact recipe handy but it was fruit topped with oatmeal and some other stuff. It was deliciouuusss.
    >> Anonymous 08/06/11(Sat)22:31 No.3023190
    >> Anonymous 08/06/11(Sat)22:33 No.3023192
    bourbon dogs
    >> Anonymous 08/06/11(Sat)22:34 No.3023194
    take a nice roasting cut of beef, sliced carrots, large chunks of potatoes, and onions, salt pepper, and enough water to cover. (makes a solid base, you can embellish however you like. Put it in in the morning, and cook all day. Take the pot roast and vegetables out, pour juice into pan thicken add gravy flour, and make a tasty gravy. you got meat, and sides all in one pot.
    >> Anonymous 08/06/11(Sat)22:35 No.3023195
    I think this was the dessert, goood stuff.

    I think most of my crock pot usage is pretty old fashioned stuff, though. I just love using it for soups, stews, chilis.
    >> Anonymous 08/06/11(Sat)22:36 No.3023200
    Nope, just know how do do other things than "throw shit in pot, turn heat to low, let sit for 12hrs". Crockpots are ghey. Everything absorbs the same flavors, so your chicken tastes like celery and onions and visa versa. Texture becomes a non-issue. Just not my style sorry.
    >> Tomblie !!mBzE9MrtkCP 08/06/11(Sat)22:37 No.3023203
    Then ignore the thread and move on. Stop making this board more shit than it already is
    >> Anonymous 08/06/11(Sat)22:37 No.3023204
    soak fruit in tequila for ~ 1 week
    drink tequila, save fruit
    slow cook with basic spices and a fatty roll of lamb.
    >> Anonymous 08/06/11(Sat)22:38 No.3023206
    I might get one, but how are they for power usage? Anyone know how many kw/h ?
    >> Anonymous 08/06/11(Sat)22:39 No.3023207

    >> Anonymous 08/06/11(Sat)22:41 No.3023210
    Sorry, chief. I think you are the one making /ck/, shit. If you want to think slow cooking mush is some fucking great culinary delight, then we have arrived at an impasse. You see, I think cooking involves talent and skill, not throwing a bunch of crap into a pot and not touching the shit for half a day. But, by all means, carry on with your culinary retardation. I won't bother you further.
    >> Tomblie !!mBzE9MrtkCP 08/06/11(Sat)22:43 No.3023215
         File1312684997.jpg-(58 KB, 446x500, calmdownbro.jpg)
    58 KB
    >> Anonymous 08/06/11(Sat)22:43 No.3023220
    They're really overrated. Most any you buy today (such as the one you bought) have their heat settings higher than they are traditionally due to health & safey regs, causing everything to be nuked all to hell. You can do an 8-hour crock-pot recipe in 2 hours, which more or less renders the crock pot completely redundant.
    >> Anonymous 08/06/11(Sat)22:45 No.3023223
    What you are saying can actually be said about a lot of stuff involving the prep and cooking of food. Lol, but you must work at a 5 star restaurant judging by your posts.
    I bet mom and dad love your cooking! ^-^
    >> Anonymous 08/06/11(Sat)22:50 No.3023231
         File1312685417.jpg-(110 KB, 640x361, 2.jpg)
    110 KB
    Citrus & Herb Roast

    1 roast (pork, beef, venison, or whatever), still frozen
    3/4 c packed brown sugar
    6 oz frozen orange juice concentrate
    2 T dried oregano
    1 T paprika
    1/2 T garlic powder
    1/4 t sage
    1 t onion powder
    1 t chili powder
    pinch or two of salt

    Pop roast into slow cooker. Put sugar and juice concentrate in with roast. Add seasonings. Do not stir or attempt to mix at all. Put the lid on and turn on low, and let it cook for about 7-8 hours (or high for about 4-5). When it's done you can just flip your little knob over to warm and it stays warm until whenever you're ready to serve dinner.
    >> Anonymous 08/06/11(Sat)22:50 No.3023232
    greek yogurt.
    >> Anonymous 08/06/11(Sat)22:53 No.3023235
         File1312685598.jpg-(27 KB, 311x311, you must be new.jpg)
    27 KB
    >go onto topical board for enthusiasts
    >complain that people tell you, correctly, that some of your preconceived notions about that board's topic are wrong
    and even though i had to open my 4chan pictures folder just to make this post, i won't even comment on your confusing basic intermediate cooking ability with 5-star restaurant quality cooking
    >> Anonymous 08/06/11(Sat)22:55 No.3023238
    I'm curious what your opinion is on stew, then.
    >> Anonymous 08/06/11(Sat)23:22 No.3023282
    My opinion on stew? It's rustic, should be simple and should not take 12hrs to make. If you're trying to bait me into saying some cuts of meat NEED slow cooking to break down sinew and connective tissues, I'd say learn how to break down your meat first. If you want real stew, make beef bourguignon. Any real recipe will tell you to sear your meat first, not slow cook it into baby food.

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