Crock-pot Thread

[John Badman]

Y’all got anymore of them slow cooker recipes?

 

[Angry Shoes]

 

[There She Glows]

Anything a crockpot can do a pressure cooker can do better.

 

[The Cringe Connoisseur]

My mom makes a creamed corn with cream cheese in a crock pot and god damn if it isn't the most god tier shit of all time. I need to get that recipe.

 

[Mordecai "3 Finger" Brown]

For people lacking cooking skills, buying cheapass bone-in cuts of pork chops at the grocery store then cooking them in the crockpot for a few hours basted in a couple of cans of cream of mushroom soup turns out quite well.

The crockpot and the mushroom soup with a little bit of patience really tenderizes cheap butcher cuts and makes them fall off the bone.

Visually the end result is no hell because it's gray on gray. Browning the porkchops in a frying pan just to caramelize the outside helps a bit with texture, but the cuts will fall apart like pulled pork in the end anyhow.

 

[Grub]

Anything a crockpot can do a pressure cooker can do better.

I'm pretty sure I can't leave a pressure cooker on all day cooking while I'm at work so I can return home to a nice stew or soup or fall of the bone tender chunk of meat.

 

[There She Glows]

I'm pretty sure I can't leave a pressure cooker on all day cooking while I'm at work so I can return home to a nice stew or soup or fall of the bone tender chunk of meat.

No but you can come home and have the same thing ready in an hour or less. I'm biased because I hate the texture of slow cooker meat. Beef is tolerable but crockpot chicken is mushy and gross.

 

[Grub]

No but you can come home and have the same thing ready in an hour or less. I'm biased because I hate the texture of slow cooker meat. Beef is tolerable but crockpot chicken is mushy and gross.

I've never cooked chicken in a crock pot. It does seem like it might be kind of gross.

 

[StarkRavingMad]

Brown whatever meat you are using on the stove before putting it in the crock pot. Makes the texture much less "mushy."

I love to make Guinness beef stew with a crock pot, and browning the beef before putting it into the crock pot adds so much flavor and a more interesting texture. I like to use a cast iron skillet, personally. Cast irons make everything taste better.

Also, drain some of the liquid from the crock pot every so often (I use a ladle to do that). It is guaranteed to make the meat mushy if you leave too much liquid in

Never ever cook pasta in a crock pot. I have never done this, but I know many people who have with disastrous results lol.

 

[Mordecai "3 Finger" Brown]

No but you can come home and have the same thing ready in an hour or less. I'm biased because I hate the texture of slow cooker meat. Beef is tolerable but crockpot chicken is mushy and gross.

Brown whatever meat you are using on the stove before putting it in the crock pot. Makes the texture much less "mushy."

What @StarkRavingMad said.

A big problem with crockpot meats is bad color & texture compared to other methods. The crockpot never really gets hot enough to caramelize anything.

We've had decent results with crockpot ribs in the winter when the BBQ isn't accessible. It helps to brown them under the broiler in the oven first though.

Then simply add a shit ton of BBQ sauce, some onions, dried spices of your choice.

Ribs turn out wet, tender & sloppy. But still very decent for cheaper rib cuts, especially fattier ones.

I've never cooked chicken in a crock pot. It does seem like it might be kind of gross.

Chicken turns out okay in the crockpot as well, but it's probably better to use skinless because it doesn't get crispy.

We've done the same "tenderize & flavor chicken" lazy strategy by dumping boneless, skinless chicken breasts in with a couple of cans of mushroom soup as well.

Turns out alright, but is more wasteful because boneless chicken breasts have become so damn expensive that it's not cheap or prudent to waste them in a halfass meal.

Better to do it with cheap cuts like porkchops that need tenderizing,

Also, drain some of the liquid from the crock pot every so often (I use a ladle to do that). It is guaranteed to make the meat mushy if you leave too much liquid in

This is against all crockpot orthodoxy I've ever been told.

My understanding is that the crockpot is a closed system and recipe portions should be apportioned accordingly.

Given the sealed lid, the liquids in a crockpot recipe aren't, meant to reduce or boil off. So starting fluid volumes should be lower.

This is also why crockpot lids are clear. So that you can inspect the internal contents without the incessant compulsion to remove the lid, allowing precious moisture/steam/flavor/heat out.

Not saying you're wrong or that my pop science is sound. But I like the "set it & forget it" rigid orthodoxy that surrounds the slow cooker.

 

[Grub]

A big problem with crockpot meats is bad color & texture compared to other methods. The crockpot never really gets hot enough to caramelize anything

I usually sear the outside of bigger pieces of meat first before putting them in a crockpot. But for things like onions or mushrooms this is an issue and crockpot food definitely has that 'cooked in a slow cooker' taste.

Chicken turns out okay in the crockpot as well, but it's probably better to skinless because it doesn't get crispy.

I guess I have made chicken soup in a crockpot before. But never a whole chicken or bigger chicken pieces. The idea just seems a bit wrong to me. I almost always do breasts or thighs by pan searing them then popping them in the oven.

This is against all crockpot orthodoxy I've ever been told.

My understanding is that the crockpot is a closed system and recipe portions should be apportioned accordingly.

Given the sealed lid, the liquids in a crockpot recipe aren't, meant to reduce or boil off. So starting fluid volumes should be lower.

I've thickened crockpot stews by pulling the lid and turning the crockpot up to high for a couple hours. It turns out fine. Or if you throw something like barley in it'll absorb a bunch of the liquid and thicken up without pulling the lid.

 

[Mordecai "3 Finger" Brown]

I've thickened crockpot stews by pulling the lid and turning the crockpot up to high for a couple hours. It turns out fine. Or if you throw something like barley in it'll absorb a bunch of the liquid and thicken up without pulling the lid.

You're probably right.

I just like the idea of the crockpot lore that it's a closed, fragile culinary ecosystem where breaking the rules & sneaking a peak/taste lets all the yummy, delayed gratification slow cooker flavor escape, never to be recaptured.

 

[Ughubughughughughughghlug]

I’ve used a Crock Pot to make soup beans (stew of beans and ham), chili (stew of beans and ground beef), barbecue pulled pork and slow cooked, Mexican-flavored pork.

 

[Mordecai "3 Finger" Brown]

I’ve used a Crock Pot to make soup beans (stew of beans and ham), chili (stew of beans and ground beef),

IIRC, another part of crockpot lore is to use canned beans over dried beans whenever possible.

Something about the fact that the crockpot never actually gets close to reaching a boiling temperature (tops out at 70C instead of over 100C IIRC without looking it), so it doesn't reliably cook dried beans without prolonged cooking times & could possibly cause unpleasant effects in beans that require denaturing & boiling (?dried kidney beans).

I know some dried beans are fine, such as the ones used to make baked beans, as we've done so on numerous occasions.

 

[Grub]

You're probably right.

I just like the idea of the crockpot lore that it's a closed, fragile culinary ecosystem where breaking the rules & sneaking a peak/taste lets all the yummy, delayed gratification slow cooker flavor escape, never to be recaptured.

From what I understand about cooking, reducing something down will concentrate whatever flavours exist in your food. The idea that you can somehow leave all that liquid in and your food will be equally as flavourful as something that's been reduced doesn't make sense whatever method you're using to cook something. Really, the only benefit a crockpot has over any other pot is that the entire pot heats up instead of just the bottom removing the need to regularly stir whatever you're cooking. Hence why you can leave it alone for hours and your shit will cook properly without the bottom burning and the top staying cold. They're just a lazy method of cooking for when you want to be lazy and you still want whatever you're making to taste good.

 

[Mordecai "3 Finger" Brown]

Really, the only benefit a crockpot has over any other pot is that the entire pot heats up instead of just the bottom removing the need to regularly stir whatever you're cooking. Hence why you can leave it alone for hours and your shit will cook properly without the bottom burning and the top staying cold. They're just a lazy method of cooking for when you want to be lazy and you still want whatever you're making to taste good.

You've convinced me, but you've also killed my magical sealed flavor pod buzz.

Crockpots when you think about their construction are really the EZ Bake Ovens of the cooking world.

 

[Señora Airi]

Been sick, so the crock pot helped me as I went in and out of consciousness.
Made chicken thighs with Greek seasoning, red onion, and kalamata olives, with a little chicken broth. I like using crock pots for shredded meats.

 

[StarkRavingMad]

@Mordecai "3 Finger" Brown

Poultry (especially chicken) absorbs any liquid it is soaking in (which is why brining is so popular). If you have a chicken cooking in a crockpot for several hours absorbing ALL of the liquid, then it's likely to get mushy.

Personally, I am not the kind of crock pot user who leaves it on while I leave the house for the day (too dangerous for me). I take a few spoonfuls of liquid out here and there while I'm cooking with it, and I keep an eye on it throughout the day to make sure it doesn't overcook. Keep in mind that I am a stay at home mom, so I actually have the time to do this.

Crock pots can make some fantastic and easy pulled chicken and pulled pork ... But you gotta keep an eye on it so it doesn't become gross mush.

 

[XYZpdq Jr.]

I have gotten props from my NYC mother in law for my crock pot corned beef
literally she compared it to Katz's and although we've mended we've gotten heated enough that I've called her a "swindler" to her face so it's not like she'll blow smoke up my ass for no reason, I fucking EARNED my corned beef getting called better than Katz's

take your corned beef from the package
dump all the shit in
empty the packet out
dump in a shitload more of the following lazy crushed up
black pepper
mustard seed
coriander seed
bay leaves
star anise
red pepper flakes
a packet of onion soup mix
a beef bouillion cube or two
most of a bottle of cheap merlot but other red will work, about 3/4 of a 750ml, I use Aldi Winking Owl
a few onions quartered and lazy chucked in
top off the liquids with good water until the meat is submerged

you can also do this in an instapot

 

[WhoDaresWhoCaresWhoKnows]

Ah, the humble crockpot/slow cooker, enhancer of cheap cuts and saver of money.

Generally speaking I always kind of wing it when making something in it but for a basic recipe that works well for pulled pork and things like hand-of-pork and similar cuts with a lot of strong connective tissue or cartilage than needs a long time to break down to be pleasant to eat:

Vegetables
1 Large onion (Any kind works)
4-8 Cloves of garlic (To preference)
2-3 Medium sized carrots
2-4 Tomatoes (To preference)

Seasoning/Condiments
4 Tablespoons of tomato paste
2 Bay leaves
2 Tablespoons of granulated sugar
2 Tablespoons of soy sauce
2 Tablespoons of apple cider vinegar
2 Tablespoons of paprika
1-2 Tablespoons of dried basil
1 Chicken bouillon cube
1 Vegetable bouillon cube
1/2 Teaspoon black pepper
1/8 Teaspoon white pepper
1/16 Teaspoon Cayenne pepper


Starting out, peel and grate the carrots finely, dump them in the bottom of the slow cooker, break up the bouillon cubes, add the bouillon cubes and all other seasoning/condiments except the bay leaves to the carrots and mix thoroughly, afterwards spread evenly on bottom of pot.
Peel and cut the onion into thin slices, wash and dice the tomatoes, the garlic can be in whole cloves, or chopped.
Add your meat to the pot, I usually use a 2-5 pound cut for my slow cooker, press it down into the carrot/seasoning mix, add the onion, tomatoes, garlic, and bay leaves around the meat.
Add enough water to cover the meat, cover with the lid and wait for 4-12 hours depending on the cut, for longer cook times check your water level now and then.


Extra step
When your meat is done you will also be left with a very flavorful liquid that you should use rather than waste. Start with taking out the meat, if you used a cut with bones, you can take the meat off the bones and throw the bones back in, cook for 2-4 more hours to reduce the liquid.
Remove bones if any, remove the bay leaves, let the liquid cool to a manageable temperature.
(If you worry about how the end product will look you can let it cool in the fridge to remove the fats that will solidify on the top.)
Dump all of the liquid and vegetables into a a blender or food processor and turn it into a smooth mixture.
This mixture can now be frozen and saved and will serve as an excellent flavor enhancer in soups or stews, you can thicken it with flour to cook it into a sauce diluted a bit with water/cream/milk, you can mix it with crème fraiche or sour cream to make a cold sauce/dip to which you can add finely chopped onions, chives, or tomatoes, etc..


Variations
1. 1-2 tablespoons of chili flakes if you want a spicier kick to it, depending on preference
2. 1 Tablespoon of dried rosemary, goes very well with beef or lamb cuts
3. For cuts of wild game, you can skip the tomato paste, basil, and tomatoes, and preferably use a a red onion, instead add 1 teaspoon of green peppercorns, 1 teaspoon of red peppercorns, 2-4 teaspoons of Allspice/Jamaica Pepper, add them whole or crush/grind these according to preference, 1-2 twigs of fresh rosemary or 1 tablespoon dried rosemary, 1-2 twigs of fresh thyme or 1 tablespoon dried thyme, if you have a surplus of wild mushrooms adding them to preference is also a nice addition.

Hence why you can leave it alone for hours and your shit will cook properly without the bottom burning and the top staying cold. They're just a lazy method of cooking for when you want to be lazy and you still want whatever you're making to taste good.

Another thing to mention is that it is also a rather cheap way of slow-cooking as the ceramic retains a lot of heat and the heating never goes overly high unlike a stovetop and oven which saves on the energy bill compared to cooking the same way with the alternatives. Breaking down bones for stock or a cheap cut of lamb/pork/beef/game in a slow-cooker is a bit cheaper than the other ways.