gear:slow-cooker
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| gear:slow-cooker [2026/03/08 08:54] – [The Chill 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 ==== | ==== 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)// | + | 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)// |
| This is the method you must adopt if you want to make full use of your slow cooker' | This is the method you must adopt if you want to make full use of your slow cooker' | ||
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| ==== Timing is Everything ==== | ==== 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. | 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. | ||
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| ==== Use Real Ingredients ==== | ==== 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. | + | 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> |
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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.)// | 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 | + | 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. | 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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| ==== The Chill Stage ==== | ==== 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 another | + | 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 |
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