Sir Didier Drogba
Head Official
Alex;3612603 said:
I havent but I can believe it, balsamic on red berries is a killer combo.
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The Food Network
- Thread starter Mandieta6
- Start date
I havent but I can believe it, balsamic on red berries is a killer combo.
ShiftyPowers
Make America Great Again
So all I have is a slow cooker and a microwave. Everything that I can make in the microwave is gross or expensive. So, does anyone have any ideas for cooking in a slow cooker? I do a lot of braising, so at this point I'll throw in some beef or chicken or fish, dump a can of chiles or tomatoes on top and call it a day. I've also had success with frozen vegetables on top because their natural moisture means I don't have to add water; occasionally I will add some Tamari to these. Of course there is traditional chili and pot roast. I want to get a little more complex, so what are your suggestions? I think I'll start with something like Sauerbraten or beef bourgogne.
ShiftyPowers
Make America Great Again
Good idea! Went out and bought some coconut milk and curry paste today. Going very light on ingredients, just mixed that together and then added onions, mushrooms, and lamb. After an hour or two I'll probably add half a cup of rice and some water.
Funny you ask, we made an awesome dal in the slow cooker last night. Didn't cook the rice with it, just the spices, tinned tomatoes, lentils and coconut. But I'm not sure you're into dal.
In any case, you could EASILY replace the lentils with chicken. We cooked it for about 4 hours.
Curries are definitely one of the easiest and best ways to use a slow cooker. I'd definitely just do rice separately in the microwave though. Have you got a microwave rice steamer? That container you use to cook rice on the microwave? So so easy to use. And you can pop the rice on fifteen minutes before the slow cooker is finished.
Soups and stews (a curry is essentially any Indian stew) are obviously the other things you can easily make in a slow cooker. Do you like soup? Beef and Vege is a classic. As for stews, what about a beef and ale stew? Loads you can experiment with. Slow cookers really are one of the laziest ways to make great, flavoursome food
In any case, you could EASILY replace the lentils with chicken. We cooked it for about 4 hours.
Curries are definitely one of the easiest and best ways to use a slow cooker. I'd definitely just do rice separately in the microwave though. Have you got a microwave rice steamer? That container you use to cook rice on the microwave? So so easy to use. And you can pop the rice on fifteen minutes before the slow cooker is finished.
Soups and stews (a curry is essentially any Indian stew) are obviously the other things you can easily make in a slow cooker. Do you like soup? Beef and Vege is a classic. As for stews, what about a beef and ale stew? Loads you can experiment with. Slow cookers really are one of the laziest ways to make great, flavoursome food
Sir Didier Drogba
Head Official
Bolognese
ShiftyPowers
Make America Great Again
Probably won't be lazy with the rice in the future. It turned out okay, but not great. Anyway, I'm pretty excited here. I've got some beef marinating in red wine in the fridge for sauerbraten and picked up some cooking wines. Should be some good food.
ShiftyPowers;3662672 said:
What you cooking it with? And what type of beef is it? Something like this would work:
http://www.bestrecipes.com.au/recipe/slow-cooker-beef-and-red-wine-casserole-L6275.html
Rice is pretty easy to make good, in a lazy way. As I said, just get one of these.
They work great, and this way you have your rice separately (to mix in the right proportions later).
As Callum said, Bolognese is another good slow cooker meal. And easy. Wine, Garlic, Onion, Mince (either pork and veal, or pork and beef, or even just beef would work), tinned tomatoes, and you can easily mask veges like carrot and zuchini too...throw in some mushrooms halfway through. Voila!
ShiftyPowers
Make America Great Again
Excellent ideas. Might go for bolognese tonight.
Sir Didier Drogba
Head Official
Another bolognese tip is to stir in some butter near the end, and also you are gonna need some herbs, at the least basil but preferably oregano also. And dont skimp on the wine!
Sir Didier Drogba;3663140 said:
Yep I use oregano and basil in mine, but don't put them into the slow cooker until right at the end (esp if fresh). In fact, you could basically stir them in right when it's finished and let the residual heat cook them through.
Butter in Bolognese? You're Frenching up your Italian! I cook it with olive oil (as I'm sure you do) and don't add anything at the end. Assuming the butter slightly adds to the richness, but it would dull the acidity wouldn't it? If mine is too acidic, I occasionally add a touch of cream or milk...That usually happens if I've used too much tomato paste or too much wine. Sugar helps any tomato based sauce too. Don't forget sugar! But be careful with it.
Do you use white or red in your Bolognese Sir_Didier_Drogba? I change depending on how I'm making it. When I make a big rich, bold napolitano style sauce, I use red (and 100% beef). When I make a finer, pork and veal Bolognese with less tomato, I use white.
Sir Didier Drogba
Head Official
I mostly use red because I like it rich and hearty, though some people have told me that white is actually more authentic.
I've done the pork and veal blend too, with great success. I will write up my full recipe sometime soon (running out of internet time now)
I've done the pork and veal blend too, with great success. I will write up my full recipe sometime soon (running out of internet time now)
Sir Didier Drogba;3663158 said:
I've heard the same, but at the end of the day, Bolognese is hardly an authentic recipe these days anyway. Especially that way most British, Australians and Americans make it. We essentially make a ragu alla napoletana, but with ground beef/pork/whatever instead of whole pieces. Napoli sauces are generally more tomato, red wine and richer. They also have garlic I believe, which an "authentic" Bolognese I believe doesn't...
Sir Didier Drogba
Head Official
Haha, nice.
I do like to do more authentic ragus with chunks of beef and shortribs.
I do like to do more authentic ragus with chunks of beef and shortribs.
