Hey Crock peeps,
So my personal chef (aka boyfriend) is taking a hiatus from cooking to focus on a performance. Since I have limited skillz in the kitchen, I am hungry and sick of takeout and frozen food. My crockpot is my friend. Most recipes I find are for 4-6 hours. Unfortunately I'm working like a dog these days and gone for at least 9. I tried my standard recipes on the Low setting, but my chicken, pork, and now beef have come out all chewy and over cooked. Help!
Anyone have a good formula for modifying a recipe or a workaround so you can leave meat or poultry cooking for 8-9 hours?
So my personal chef (aka boyfriend) is taking a hiatus from cooking to focus on a performance. Since I have limited skillz in the kitchen, I am hungry and sick of takeout and frozen food. My crockpot is my friend. Most recipes I find are for 4-6 hours. Unfortunately I'm working like a dog these days and gone for at least 9. I tried my standard recipes on the Low setting, but my chicken, pork, and now beef have come out all chewy and over cooked. Help!
Anyone have a good formula for modifying a recipe or a workaround so you can leave meat or poultry cooking for 8-9 hours?
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SF Bay Area
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Re: Modifying for longer cook times
Thu, February 21, 2008 - 8:51 PMOh and shameless plug, but realized I am talking about eating meat. if you eat chicken, pork, or beef and live in California don't forget to sign the petition and get the Prevention of Farm Animal Cruelty Act on the November 2008 ballot! :-P -
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Re: Modifying for longer cook times
Sat, February 23, 2008 - 6:26 PMA workaround:
Put the meat in the crock frozen. I have been doing it for years with no bad effects like cracked crockery.
My husband puts his oatmeal in the crock on a timer so it cooks for four hours while we're sleeping but I wouldn't advise a timer with meat. A veg chili or veg soup, yeah, but I wouldn't do it with raw meat. -
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Re: Modifying for longer cook times
Mon, February 25, 2008 - 7:59 PMGreat idea!, thanks! I HATE cooking. I love eating. Long live Crockpots!
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Re: Modifying for longer cook times
Tue, February 26, 2008 - 9:22 AMI just made french dip sammiches for 9 hours in the crock and it turned out super yummy.
3.5 lb beef roast (I use top round - it's a leaner cut)
1 beef bouillon cube (or beef broth)
1/2 cup soy sauce
1 t rosemary
1 t thyme
Garlic - I like to cut holes in the roast and put the cloves inside or you can use garlic power
Black pepper (as much as you like)
Brown the roast in a skillet then put in crock, cover with water (or broth). Serve with hoagies and a small bowl of au jus for dipping.
I just shredded the beef this morning for lunch. It smells heavenly in the house! And the beef is not overcooked - it always turns out well. I do this before bed. My sweetie LOVES these and requested them last night.
I've also made this and it was yummy (even easier to make!): allrecipes.com/Recipe/Pep...Detail.aspx You'll be surprised by how seriously good it is. It tastes like a marinated cheesesteak (if you like them with the sweet and spicy peppers). Mmmmm! I can't wait for lunch now!
