kierthos | (no subject)

(no subject)

Used my little crock pot for the first time. Was a little concerned about using it (not because it's been years, as I bought it last month) as the box and the manual showed a model with two heating settings (slow and fast), but the actual model in the box had on and off.

Anyway, made some pretty good beef stew. However, I have learned a couple things.

1) The on setting is apparently equivalent to 'slow cook'.

2) I am putting more cumin in the next batch of beef stew I make.

3) I am not putting mushrooms in the next batch of beef stew.

However, I have to wonder if I could an Asian themed stew in the crock pot.....

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Boneless chicken breasts cut into cubes and cooked in the crock w/ soup stuff (water, broth, etc) are divine. So friggin' tender.

Also if you like bbq pork at all, and feel like spending $10-$12 bucks, I recommend buying a Pork Tenderloin. Throw it in the crock, cover it in a jar of bbq sauce, dice onions (if you want) and let it sit for 8 hours.

At the end of that time you'll literally be able to pull it apart with a fork. Makes great sammiches.

I'm probably going to pick up a pork tenderloin the next time I go to the store. And I have boneless chicken (not breasts, but it's still a good cut).

*nod*

Biggest thing to remember with soups/stews is if you're gonna put any sort of soft stuff in, rice, pease, corn, green beans, water chestnuts, you either gotta put em in frozen, or wait until about 20 min before it's done.

Otherwise they turn to mush.

After about seven hours in the crock pot, the potatoes and onions were nice and soft without being mushy. I should have bought more potatoes and onions so I could slow cook some chicken stew though.

Tell me, what is your opinion on bouillon cubes to make broth?

I love them. Just put in early, they dissolve really slow.

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