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gear:slow-cooker [2026/03/07 17:37] – [Include a "Pre-Fry Stage"] Humphrey Boa-Gartgear:slow-cooker [2026/03/08 08:55] (current) – [The Chill Stage] Humphrey Boa-Gart
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 ==== The "Jazz Chef" Method ==== ==== The "Jazz Chef" Method ====
  
-I once knew a Sicilian man who claimed to be a "jazz chef" in that he sort of made things up as he went along. But there was a method to his madness, based on his detailed knowledge //(and hands-on experience)// of various spices and combinations thereof. Because of this, he was able to take just about any type of leftover and make a whole new type of pasta dish out of it that tasted authentically Italian.+I once knew a Sicilian man who claimed to be a "jazz chef" in that he sort-of made things up as he went along. But there was a method to his madness, based on his detailed knowledge //(and hands-on experience)// of various spices and combinations thereof. Because of this, he was able to take just about any type of leftover and make a whole new type of pasta dish out of it that tasted authentically Italian.
  
 This is the method you must adopt if you want to make full use of your slow cooker's potential. You must make it your business to get an understanding of common spices & herbs, and what mixes well with what types of food. Once you have that under your belt, you will be able to work with just about any base ingredients available, and do a lot more on a budget than you ever thought possible. This is the method you must adopt if you want to make full use of your slow cooker's potential. You must make it your business to get an understanding of common spices & herbs, and what mixes well with what types of food. Once you have that under your belt, you will be able to work with just about any base ingredients available, and do a lot more on a budget than you ever thought possible.
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 As you experiment with your slow cooker, you will get an idea or what to add when. If one ingredient feels too mushy, add it later in the process next time around. Some of the recipes on this page should point you in the right direction. As you experiment with your slow cooker, you will get an idea or what to add when. If one ingredient feels too mushy, add it later in the process next time around. Some of the recipes on this page should point you in the right direction.
 +
 +==== Use Real Ingredients ====
 +
 +This one should go without saying, but you're obviously going to get a better result if you cook with better ingredients. Fresh produce, for example, is always going to be better than frozen, and frozen is always going to be better than canned. Assemble a collection of real spices so you don't have to rely on premix blends loaded with garbage. Use tallow, lard & olive oil instead of industrial seed oils. Simple as.
  
  
 ===== Advanced Magick ===== ===== Advanced Magick =====
  
-{{wst>expand}}+Why yes Anon, there are absolutely many tricks you can deploy to accentuate your slow cooker meals:
  
 ==== Sear Then Simmer ==== ==== Sear Then Simmer ====
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 I find that when these two hat tricks are combined, they not only improve the overall **texture** of the meat, but help the meat retain more flavor and really drive the dish home. I find that when these two hat tricks are combined, they not only improve the overall **texture** of the meat, but help the meat retain more flavor and really drive the dish home.
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- 
-==== Include a "Chill Stage" ==== 
- 
-Some chilis and sauces I have found benefit from an overnight "chill stage" in the fridge, before being put on the slow cooker again for another day. I don't know why this is, but it is something I have noticed and sometimes make use of if I have time. 
  
 ==== Working with Beans ==== ==== Working with Beans ====
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 Even canned beans should be rinsed. They do not need to soak, but you should empty the cans out into a colander and rinse off all the foul preservative-laden juices they came packaged with. Frozen beans too, give them a quick rinse to get the freezer-flavored frost off of them. Your final product will be much better as a result. Even canned beans should be rinsed. They do not need to soak, but you should empty the cans out into a colander and rinse off all the foul preservative-laden juices they came packaged with. Frozen beans too, give them a quick rinse to get the freezer-flavored frost off of them. Your final product will be much better as a result.
 +
 +==== The Chill Stage ====
 +
 +Some chilis & sauces I have found benefit from an overnight "chill stage" in the fridge, before being put on the slow cooker again for a second day. I don't know why this is, but it is something I have noticed and sometimes make use of if I have time.
  
  
gear/slow-cooker.1772905043.txt.gz · Last modified: by Humphrey Boa-Gart

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