Winter here and I've dusted off my slow-cooker. What are your favourite recipes for the inexpensive cuts of beef that are well suited to long, slow, low-heat cooking?
Bonus Mefi-miles* for minimising the fat content. I tend to cook big batches on the weekend, freeze portions and microwave as needed of an weekday evening.
*loyalty points, or favourites I guess [more inside]
posted by evil_esto
on May 14, 2014 -
I have one of these
that I use for tagine recipes (with a diffuser on my gas range, usually for around 2 hours). I've been looking at slow cooker recipes, and notice that the ingredients are very similar. What I assume is different is that a slow cooker cooks for longer with lower heat. What is the essential difference between tagine and slow-cooker cooking, and how can I adapt slow cooker recipes for cooking in my pot?
posted by Philosopher Dirtbike
on Mar 30, 2014 -
As I was leaving for work yesterday, I instructed my mother to "help yourself to the oatmeal; afterwards, put it in the downstairs fridge." This morning, as I opened the downstairs fridge, I discovered she'd put the actual slow cooker appliance
into the fridge along with, instead of just, the ceramic insert with the food. Will this harm the slow cooker? [more inside]
posted by Zelos
on Dec 12, 2013 -
I made some delicious slow-cooker pulled pork using this chow.com recipe
. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
posted by Magnakai
on Jan 20, 2013 -
I have a crock pot full of grass fed beef marrow bones and vegetables that have been cooking on low for the past 30 hours or so. I'm about to strain the broth from the solids. The solids will include the bones themselves, chunks of marrow, and bits of assorted vegetables. Any things to do with the solids besides toss them out? Is there still any nutritional value in them or has it all been leached out into the broth? As for the broth, I'll refrigerate it and skim off any fat that solidifies on top. Uses for the fat?
posted by ms_rasclark
on Oct 28, 2012 -
Bought a slow cooker and I love it so far, but dear god is it hard to find slow cooker recipes that are 1) healthy (no cans of cream of ____ soup) 2) taste good 3) include vegetables.
Help. [more inside]
posted by PuppetMcSockerson
on Oct 2, 2012 -
We're making a tomato based fish stew in our slow cooker, and the recipe calls for canned clams. We've got fresh ones, in the shell. Just toss these bad boys in there, or...? [more inside]
posted by fillsthepews
on Jun 16, 2012 -
Recipe Filter: Culinary Rubiks Cube Solvers, Crockpot + Assorted Dietary Restrictions = Something something. Restrictions after the jump. [more inside]
posted by PlutoniumX
on Apr 12, 2012 -
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
posted by reenum
on Aug 17, 2011 -
I have a 5-qt slow cooker and would like to make as much Steel-Cut Oatmeal as I can in it for a breakfast for a crowd. What are the correct ratios and amounts of water and oats? Also interesting mix-in ideas are welcome. [more inside]
posted by otherwordlyglow
on Jun 17, 2009 -
Any suggestions for a nice meal to serve to dinner guests (four diners total) later this week? But there are catches... 1) We just bought our house, and don't have a stove yet; we have a Crock Pot, a toaster oven, and a microwave. So no meat browning or onion sauteing. 2) The meal must be wheat- and gluten-free. 3) No seafood. We've had pretty limited success with the slow-cooker... recipes sound delicious, but end up tasting like a whole lotta nothin.
posted by thinman
on Dec 15, 2008 -