converting recipes for slow cooker?
I have a new slow cooker that I want to make the most of. And so I have two questions for everyone:
1)Recommendations on a good slow cooker cookbook? I love the concept of slow cookers, but often the style of recipes for them doesn't quite appeal...I'm hoping for something a little more foodie/hipster.
2)How can I convert recipes that call for oven roasting to use in slow cooker? I like to think that it's as simple as doing the same recipe, but just putting everything in the slow cooker. But I'd hate to waste a big cut of meat finding out that I'm wrong.
Thanks for the help!
1) I've heard good things about "Not your mother's slow cooker" cookbook. I haven't used it but the recipes sound good. Mostly avoid a cookbook that tells you to put everything into the crockpot at once. You need to sear the meat and vegetables first. It makes all the difference between mushy/bland and good texture/flavor.
2) Not that simple as throwing everything in as I said in 1). With any braising, which I think is the best use for a crockpot, you need to sear the meat and the saute the vegetables. Use fatty cuts of meat w/ collagen, not lean meats. You want meats that work well for braising--eg., chuck roasts, short ribs, pork shoulder/boston butt, dark meat chicken. The chicken skin can get rubbery in the slow cooker and it works better to remove it before searing. That said, I don't always do it, but do remove it before eating then. If you convert a recipe for the slow cooker, reduce the liquids but 1-2 cups. The slow cooker doesn't allow for liquid to evaporate, which I think is one of the limitations of the slow cooker. Reducing liquids makes for the intensity of flavor w/ a braise. The other option is to fold a towel under the lid. It'll absorb the liquid.
For all that, I think it depends on what you want out of your slow cooker. I want it to be as good as I can get from braising on the stove or in the oven. I find it more work because you have more pots to clean but it's nice coming home to a hot dinner. I know a lot of people who are happy to throw everything in w/ a can of condensed soup but I've never had good results from that. You'll find sites and cookbooks that go that route, too. So, it depends on how picky you are about food.
I believe you reduce your liquid by about half when trying other recipes. Of course, if there is no liquid you may want to add some?
If you are looking for a good book to try: Rick Rodger's Book. It is a little more work as he suggests a little more prep: browning your meat before putting it in the cooker, for example. In the end it is worth doing. Probably not for someone that wants to dump and go. There are only so many recipes that allow you to do that dump n' go. If you want more variety and better quality it's worth doing some sauteeing before you turn your cooker on.
Prep the night before chill and throw it all in the cooker in the morning. Or cook overnight and refrigerate in the a.m. Cook on the weekends and refrigerate or freeze for the week. Whatever works for you.
Rick Rodgers: http://www.amazon.com/Slow-Cooker-Rea...
These books have also been suggested on Chowhound but I have no experience with them myself. Mable Hoffman http://www.amazon.com/s/ref=nb_sb_nos...
I have both Gourmet boks for the slow cooker and use them often especially during the winter;
The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley
The Gourmet Slow Cooker, Volume II: Regional Comfort-Food Classics by Lynn Alley
Almost all stove top and oven braising recipes can be converted to the slow cooker. Just remember:
30 minutes stove-top = 2 hours in the slow cooker on Low.
Some meats do very well by the dump and go method. But the best results come from browning/searing in a skillet first. My favorite thing to do is dry beans. That's a case where everything goes into the SC at the same time. Yesterday it was black beans with smoked ham hocks, a chopped onion and 2 bay leaves and 6 cups water. In at 9:00AM finished at 5:00PM. Didn't even presoak the beans...! Pulled pork or chicken is wonderful as is chili. Also chicken or other stocks. Have fun.
Agreed on the pre-searing. Makes a huge difference. A few months ago, I took a 8 pound pork shoulder roast, seasoned it simply, seared it, and popped it into the crock pot (barely fit in, I had to really shove the corners down). 8 hours later, I pulled it out and put it under the broiler for about 7-8 minutes. Good Lord. That was one of the better pork roasts I've made.
Just keep in mind that the crock pot can't give you the tastes that come from the Maillard reaction (when browning) or the textural differences (and Maillard reactions) that come from a shot under the broiler. If you can recreate those in other ways - before and/or after the crock - you'll be in dandy shape with converting just about any stove-top recipe.
Plus one on the advice to pan searing.
I believe that is one of the reason this SmittenKitchen brisket recipe has been such a success for me:
And while I do not have this cookbook yet, I am champing at the bit for it:
The Indian Slow Cooker
I don't like multi step processes and things that take lots of ingredients.
I think the recipes are manageable. several recipes involve a food processor or immersion blender to make the spice/onion puree. lots of ingredients, but the spices over and over, so it's not so cumbersome
Indian Slow Cooker book info:
several pages on spices and pantry items you need to get. first recipe is on p. 51!
beans & peas
sides & desserts
here's a summary of the chicketn tikka masala recipe
marinate overnight in:
yogurt, lemon juice, ginger garlic chile powder, paprika, salt pepper, cinnamon
make the masala:
in food proc: onion garlic, chiles, tomato paste, garam masala, coriander red chile powder, salt, brown sugar, almonds, cinnamon, water. make in to paste. add tomatos and pulse
add to slow cooker
add marinated chicken to slow cooker
cook on high 6-8 hours
add cream and cilantro at end