Crockpot

Crockpot Baking

Crockpot baking is very simple. The supplies needed are a crockpot (naturally) and a 1-, 2- or 3-pound coffee can. A double thickness of paper towels may be used as a cover for the can.

Most recipes require that the can or manufacturer’s insert be greased with solid vegetable shortening. Cans should only be half full of batter. This will allow for rising. Heat needs to be well circulated. This is done by allowing a little space all the way around the can. If a metal rack is not available to put under the can in the crockpot, foil may be crushed to 1-inch thickness to allow for heat movement. High is the best setting for crockpot baking. Lifting the lid during baking is only allowed near end of baking time to check for doneness. Any earlier peeking will let necessary heat escape.

Use pot holders or folded paper towels to remove can or insert from crockpot. To more easily remove cake or bread from can, open bottom with can opener and push food out.

Crockpot Testing and Converting

Source: Penn State Cooperative Extension – Pittsburgh Post-Gazette October 25, 2001

Testing a Crockpot

The food safety concern surrounding any crockpot is its ability to reach a temperature above 140 degrees within four hours. Since bacteria grow rapidly between the temperatures of 40 and 140 degrees, it is of great importance that food not to be in that range for more than four hours in order to limit this growth.

To determine if your crockpot is reaching this temperature, you will have to experiment on a day when you are home. Prepare a recipe and check to see if the temperature rises above 140 degrees within four hours on the LOW setting. It would be better to prepare a thick food, such as chili, gumbo or stew, because this would take longer to reach the temperature as compared to a thin food, such as chicken noodle soup. Quickly take the temperature, because it will drop rapidly when the lid is opened. If the temperature does not reach 140 degrees within four hours, there is a problem with the crockpot, and it should be thrown away.

Preparing Food

When cooking meat or poultry in the crockpot, make sure it is completely defrosted and cut into small pieces. These appliances were not made to help thaw or cook large pieces of meat or poultry. If unthawed meat/poultry or large pieces of meat/poultry are placed in the crockpot, they will not reach 140 degrees quickly enough and possibly result in a foodborne illness.

If you cut up the meat/poultry and vegetables the night before, make sure you store them in separate containers in the refrigerator to limit bacterial growth and to avoid cross-contamination. Because vegetables take longer to cook in the crockpot, place them on the bottom and the sides. Add the meat, then the liquid, such as broth, water or sauce. Fill the crockpot no less than half-full and no more than two-thirds full. Lift the lid only occasionally to stir the food and check for doneness.

While it is safe to cook food on LOW all day, it is suggested, if possible, that you place the setting on HIGH for the first hour to help the temperature reach 140 degrees as quickly as possible.

Power Outages

If the power goes out while you’re not home, you will have to throw the food away. If it goes out while you are at home, finish cooking the food on a gas stove top or grill or in a gas oven. If the food is completely cooked and the power goes out, it will be safe to eat for up to two hours.

Storing Leftovers

Any leftovers should be placed in shallow containers and in the refrigerator within two hours after cooking is completed. Although it is not advisable to reheat leftovers in a crockpot, you can place foods that have been reheated to 165 degrees on the stove top or grill or in the microwave or oven in a preheated crockpot.

Converting Recipes

Many preparation steps are not necessary when using a crockpot. For example, vegetables do not need to be saut?ed or browned. In addition, all ingredients can be added at the beginning of cooking with the exception of milk, sour cream or cream, all of which should be added during the last hour of cooking.

Liquids do not boil away as they do in conventional cooking. You may need to reduce the liquid by half. There are exceptions to the rule – such as soups and recipes with long-grain converted rice (1/4 cup liquid per 1 cup of rice).

Crockpot Conversion Chart

The following table provides a conversion from conventional cooking times to slow cooker cooking times.

Conventional Cooking Time: 15 to 30 minutes
Crockpot Cooking Time: 1.5 hours on HIGH – 4 to 8 hours on LOW

Conventional Cooking Time: 30 to 40 minutes
Crockpot Cooking Time: 3 to 4 hours on HIGH – 6 to 10 hours on LOW

Conventional Cooking Time: 50 minutes to 3 hours
Crockpot Cooking Time: 4 to 6 hours on HIGH – 8 to 18 hours on LOW

NOTE: Most uncooked meat/poultry and vegetable combinations will require at least 8 hours on LOW.

Browned Flour (Fat-free roux)

Using a fat-free roux in the traditional recipes that call for a roux saves a significant amount of calories and fat. Mix equal amounts of browned flour and water before adding to recipes.

Oven method
2 to 3 C. white all-purpose flour
Large baking pan or iron pot

Spread flour evenly in pan. Bake in a 400 degree F oven for 30 minutes. Stir well.

Continue cooking in 15-minute intervals, stirring well until flour is dark brown. Mix a small amount of browned flour with a small amount of water to check color.

When flour has reached desired color, let cool, then sift.

Stove method
Place 2 cups of all-purpose flour in a large skillet over high heat. Stir constantly with a wire whisk. If flour begins to brown too fast, remove skillet from heat, lower heat setting, then continue cooking and stirring.

Cook for about 20 minutes until the flour is the desired color. Remove skillet from heat and continue stirring until flour is cooled, then sift.

Microwave method
Place 1 cup all-purpose flour in microwave-safe casserole dish. Microwave on HIGH for 2 minutes. Stir well, being sure to stir in the flour from along the edges and corners.

Repeat cooking at 2-minute intervals, stirring well until flour is desired color. Let cool, then sift.

Browned flour can be stored for 2 to 3 months in airtight container in refrigerator.

Boiled Lobster

The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters, head first, into the pot, completely submerging them.

Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.

Boil a lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1-1/2 pound lobster should boil for 11-1/2 minutes.

Note: These times are for hard shell lobsters; if cooking new shell lobsters, reduce boiling or steaming time by 3 minutes. When the antennae pull out easily, the lobsters are done.

Source: Maine Lobster Promotion Council

How to eat Lobster

1. Put on the bib. (Water can squirt at the least expected moment, not to mention that you will feel years younger.)

2. Twist off the claws.

3. Crack each claw and knuckle with a nutcracker, pliers, knife or rock. Remove the meat.

4. Separate the tail from the body and break off the tail flippers. There’s a morsel of meat in each flipper, too!

5. Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.

6. Separate the shell of the body from the underside by pulling them apart. Discard the green substance called the tomalley.

7. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Lobster meat lies in the four pockets, or joints, where the small walking legs are attached. The walking legs also contain excellent meat that can be removed by biting down on the leg and squeezing the meat out with your teeth.

8. Use the wet napkins to clean up.

Cauliflower

From the kitchen of Martin James – Copenhagen, Denmark

Remove the jacket of leaves which, if very fresh, can be cooked by themselves like a hearty green such as collards. Core out the stem. Then cut the cauliflower in florets, much like broccoli, though the stem is less usable than the broccoli stem.

The florets can be steamed, which takes between 12 and 15 minutes, or microwaved, which takes 8 to 10 minutes. Remember, shorter cooking is better for nutrients and the smell of your kitchen.

For stir-frys and in salads, cook the cauliflower about halfway, then refresh in cold water. Cauliflower tends to get mucked up in cheese sauces and the like. I prefer lighter sauces such as lemon butter with chives. In addition to putting florets in omelets, try them in quiches. And if you can spare the calories, breaded and fried cauliflower can be delicious.

Filling and Steaming Corn Husk Tamales

Filling the Tamales

Place the dried corn husks in a large bowl and cover with boiling water. Let soak 30 minutes to one hour.

Drain and select as many as you can of the larger pieces, but be careful not to open the crinkled leaves of the core that are full of corn silk.

With a spoon, spread 1/4 to 1/3 cup of Masa dough mixture across the lower (wide) end of the husk, covering it from side to side and extending it about halfway up toward the narrow tip.

For chicken, beef or other filling, place about 1 heaping tablespoon of filling in the center of the Masa mixture.

Fold the left third over to the center and then fold the right side over it, then fold up the narrow end even with the wide end so the tamale is folded roughly in half crosswise. Place the tamales on a baking sheet until ready to steam.

Steaming the Tamales

Arrange the tamales in a steamer, open ends facing up. Place some of the unused corn husks (and/or a wrung-out wet tea towel) over the tamales to help absorb steam. Pour boiling water into the bottom of the steamer to a depth of at least 1 inch. Cover tightly and bring quickly to a full boil over high heat.

Reduce the heat to medium-low to maintain gentle bubbling.

Cook for about 1 hour or until husks pull away from filling. Replenish boiling water as needed. Let the tamales stand 10 minutes before serving.

Hard-Boiled Eggs

Get perfect eggs every time by putting the eggs in cold water. Bring the water to a hard boil, then remove the pot from the heat. Cover it and wait for 20 minutes! Any less time and you will have soft boiled eggs. Any longer time and you will get that dark sulfur ring around the yolk.

Almonds

How to Blanch Almonds

Place shelled almonds in a saucepan. Cover with cold water. Turn burner to high. Once water boils, remove from heat. Drain and cover almonds with cold water to cool. Press each almond between thumb and forefinger to slip off skin. Dry almonds on paper towels.

Hints: Be sure not to continuously boil almonds. Almonds are slippery once blanched.