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--- gear:slow-cooker [2026/03/07 17:37] – [Include a "Pre-Fry Stage"] Humphrey Boa-Gart
+++ gear:slow-cooker [2026/04/24 00:48] (current) – [Sear Then Simmer] Humphrey Boa-Gart
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 ==== 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 Mediterranean.
 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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 ==== Timing is Everything ====
-While many basic slow cooker recipes have you throw everything in at once, that kind of lazy cooking can only get you so far. Once you start trying to manifest complex sauce bases, you will find the final product less than satisfactory. Getting things like tomato sauce or beans to absorb seasonings is oftentimes a 12-24 hour affair - a timeframe that tends to 'boil out' the flavor of other ingredients. Delicate ingredients //(like basil & green onion for example)// should be added towards the end.
+While many basic slow cooker recipes have you throw everything in at once, that kind of lazy cooking can only get you so far. Once you start trying to manifest complex sauce bases, you will find the final product less than satisfactory. Getting things like beans to absorb seasonings is oftentimes a 24+ hour affair - a timeframe that tends to 'boil out' the flavor of other ingredients. Delicate ingredients //(like basil & green onion for example)// should be added towards the end.
 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. If you do used canned vegetables or beans, rinse all the toxic canning preservatives off in some running water. Assemble a collection of real spices so you don't have to rely on premix blends loaded with [[wp>Sand|silica dioxide]]. Use tallow, lard & olive oil instead of industrial seed oils. Simple as.
 ===== Advanced Magick =====
-{{wst>expand}}
+Why yes Anon, there are absolutely many tricks you can deploy to accentuate your slow cooker meals:
 ==== Sear Then Simmer ====
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 If I'm slow cooking whole cuts like pot roasts, I'll sear them real quick, on a grill if possible, but a frying pan works just as well. Here, instead of rendering fat, we're locking in juices & flavor. //(If you're familiar with St. Louis style BBQ, you will understand the science of this one.)//
-This step I'll sometimes do later on if it's going to be a long cooking process. If I'm making a spaghetti sauce or chili where ingredients like tomato sauce or beans require a substantial amount of time to absorb spices, I might let those slowly simmer away for 12 hours before adding the meat & whatever greases I browned it in.
+This step I'll sometimes do later on if it's going to be a long cooking process. If I'm making a spaghetti sauce or chili where some ingredients require a substantial amount of time to absorb spices, I might let those slowly simmer away all day before adding the meat & whatever greases I browned it in.
 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.
-==== 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 ====
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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.
+==== 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.

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