Slow Cooker Woes
11-05-2008, 04:28 PM
#1
Slow Cooker Woes
I knew I shouldn't have trusted my mother when she said that all you do with slow cookers is just buy a bunch of stuff and throw it in.
Ok, I didn't quite do that. I actually followed a recipe, but I kind of dried the thing out. Not terribly; it was still edible.
Cooking frustrates me.
All I seem to know how to do is make eggs.
Ok, I didn't quite do that. I actually followed a recipe, but I kind of dried the thing out. Not terribly; it was still edible.
Cooking frustrates me.
All I seem to know how to do is make eggs.
11-05-2008, 06:16 PM
#3
Go Giants
11-05-2008, 06:32 PM
#6
is learning to moonwalk i
Did you forget the water? Turn it up too high? Forget to put the cover? What were you trying to make? What were the ingredients? Did you bother to take a peak at what was going on at all during those 8.5 hours?
11-05-2008, 06:39 PM
#7
The liquid was chicken broth and I guess what liquid would come from a can of diced tomatoes
No. Put it on low like it said
No
Some gumbo something or other
EDIT: Smoked Sausage Gumbo
Well since you ask...
1 C chicken broth
1 can diced tomatoes
1/4 cup flour 2 tbs olive oil
3/4 C polish sausage
1 onion diced
1 green pepper diced
2 ribs celery chopped
2 tsp oregano
2 tsp thyme
1/8 tsp ground red pepper
1 cup uncooked long grain white rice
I think I may have just put too much rice...but not sure
I didn't measure. I just poured.
I'm a pretty good estimator, but I guess I just over estimated this time.
Oops
Uhh.....
....no. I didn't think I would have to. It's supposed to be simple stuff, right? Turn it on, come back umpteen hours later with a meal?? At least that's what I thought the idea was.
Turn it up too high?
Forget to put the cover?
What were you trying to make?
EDIT: Smoked Sausage Gumbo
What were the ingredients?
1 C chicken broth
1 can diced tomatoes
1/4 cup flour 2 tbs olive oil
3/4 C polish sausage
1 onion diced
1 green pepper diced
2 ribs celery chopped
2 tsp oregano
2 tsp thyme
1/8 tsp ground red pepper
1 cup uncooked long grain white rice
I think I may have just put too much rice...but not sure
I didn't measure. I just poured.
I'm a pretty good estimator, but I guess I just over estimated this time.
Oops
Did you bother to take a peak at what was going on at all during those 8.5 hours?
....no. I didn't think I would have to. It's supposed to be simple stuff, right? Turn it on, come back umpteen hours later with a meal?? At least that's what I thought the idea was.
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11-05-2008, 06:50 PM
#9
11-05-2008, 06:53 PM
#10
is learning to moonwalk i
Also, even if you did only put one cup of rice, that is too much for the amount of liquid in the recipe. Then you add flour on top of that, it's bound to be dry. Something on the recipe is either off or missing.
11-05-2008, 06:56 PM
#13
How do I know to trust an effin recipe?!
11-05-2008, 07:04 PM
#16
is learning to moonwalk i
Depending on the type of rice, sometimes you need a 2:1 (water:rice) ratio.
11-05-2008, 07:04 PM
#17
It was a small recipe book that came with the slow cooker. 
I think I ended up putting the whole can of ckn broth in, which I'm guessing was 12 oz. Not on purpose, but I was rushing cause I woke up late. Either way though, that's dumb. I'm want my money back. Erm...maybe not. Maybe I'll just stick to effing eggs.
Maybe I'm still just bitter because of last night.
I think I ended up putting the whole can of ckn broth in, which I'm guessing was 12 oz. Not on purpose, but I was rushing cause I woke up late. Either way though, that's dumb. I'm want my money back. Erm...maybe not. Maybe I'll just stick to effing eggs.
Maybe I'm still just bitter because of last night.
11-05-2008, 07:05 PM
#18
11-05-2008, 07:09 PM
#19
is learning to moonwalk i
11-05-2008, 07:34 PM
#22
I figure the 'fun' part comes after time. I only hope to make food like my dad does someday. Not that my mom doesn't make good food...she does, but he is a freakin chef (figuratively). He made sure and had a good kitchen in the house that we moved into about 10 years ago and he's sure used the heck out of it.
11-06-2008, 08:03 AM
#23
Honda+Blue=My garage
I figure the 'fun' part comes after time. I only hope to make food like my dad does someday. Not that my mom doesn't make good food...she does, but he is a freakin chef (figuratively). He made sure and had a good kitchen in the house that we moved into about 10 years ago and he's sure used the heck out of it.
I would be happy to help you out.
A slow cooker is really simple for a number of applications, Gumbos, etc are not the best candidates as they are stepped dishes.
They work well for larger pieces of well marbled meat (pork shoulder, chuck roast, even chicken 1/4s)
11-06-2008, 05:45 PM
#24
Needs more Lemon Pledge
TS_eX, where in DFW are you? I ask because I am a chef and have DFW meets at my house a few times a year.
I would be happy to help you out.
A slow cooker is really simple for a number of applications, Gumbos, etc are not the best candidates as they are stepped dishes.
They work well for larger pieces of well marbled meat (pork shoulder, chuck roast, even chicken 1/4s)
I would be happy to help you out.
A slow cooker is really simple for a number of applications, Gumbos, etc are not the best candidates as they are stepped dishes.
They work well for larger pieces of well marbled meat (pork shoulder, chuck roast, even chicken 1/4s)
11-07-2008, 02:47 PM
#25
Honda+Blue=My garage
11-11-2008, 06:31 PM
#26
Ok, wtf.
Here's another one that I found decent sounding, but realized there is little to no liquid. Here is the recipe verbatim
2 lbs. boneless, skinless turkey breasts, cut into slices
1 onion, chopped
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. fresh ginger, minced
1 tsp. salt
1/2 tsp. pepper
1/4 cup lime juice
cooked couscous
Combine all ingredients, except couscous in the Crock-Pot Slow Cooker. cover; cook on Low for 8 hours or on High for 4 hours. Serve over the couscous.
Recommended Unit Size 2.5-5 quarts
Wtf?
Don't you need liquid other than 1/4 lime juice!?!?!
Here's another one that I found decent sounding, but realized there is little to no liquid. Here is the recipe verbatim
2 lbs. boneless, skinless turkey breasts, cut into slices
1 onion, chopped
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. fresh ginger, minced
1 tsp. salt
1/2 tsp. pepper
1/4 cup lime juice
cooked couscous
Combine all ingredients, except couscous in the Crock-Pot Slow Cooker. cover; cook on Low for 8 hours or on High for 4 hours. Serve over the couscous.
Recommended Unit Size 2.5-5 quarts
Wtf?
Don't you need liquid other than 1/4 lime juice!?!?!
11-11-2008, 07:17 PM
#27
Honda+Blue=My garage
Add 3/4 c of chicken broth or white wine and you should be golden, also add the cooked couscous at the ned, maybe the last 30 min, or you will have mushy consistency vs a firm individual grain
Ok, wtf.
Here's another one that I found decent sounding, but realized there is little to no liquid. Here is the recipe verbatim
2 lbs. boneless, skinless turkey breasts, cut into slices
1 onion, chopped
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. fresh ginger, minced
1 tsp. salt
1/2 tsp. pepper
1/4 cup lime juice
cooked couscous
Combine all ingredients, except couscous in the Crock-Pot Slow Cooker. cover; cook on Low for 8 hours or on High for 4 hours. Serve over the couscous.
Recommended Unit Size 2.5-5 quarts
Wtf?
Don't you need liquid other than 1/4 lime juice!?!?!
Here's another one that I found decent sounding, but realized there is little to no liquid. Here is the recipe verbatim
2 lbs. boneless, skinless turkey breasts, cut into slices
1 onion, chopped
4 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. fresh ginger, minced
1 tsp. salt
1/2 tsp. pepper
1/4 cup lime juice
cooked couscous
Combine all ingredients, except couscous in the Crock-Pot Slow Cooker. cover; cook on Low for 8 hours or on High for 4 hours. Serve over the couscous.
Recommended Unit Size 2.5-5 quarts
Wtf?
Don't you need liquid other than 1/4 lime juice!?!?!
11-11-2008, 07:23 PM
#28
I know you said you are a chef...is it professional or personal?
You go to culinary school?
11-11-2008, 07:58 PM
#31
11-12-2008, 01:33 AM
#32
Needs more Lemon Pledge
11-12-2008, 07:43 AM
#34
Honda+Blue=My garage
Went to HRM which includes culinary at Houston.
In 8 hours on low or 4 on high you can cook whole chicken 1/4s if you wish.
I would stick with boneless/skinless thighs for the best result if you use chicken.
you're terrible
