Re: Crock-pot cooking

none <atticrat@xxxxxxxxxxxxx> wrote in
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cybercat wrote:
"none" <atticrat@xxxxxxxxxxxxx> wrote in message
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I use my old Rival crock pot for various soups, stews, and the like.
I've read that one can roast a chicken in one, rather than stewing
it as I've done a few times, and am now experimenting.
Has anyone here roasted anything in a crock pot? Any tips?
I suspect that I'm in for a difficult cleaning job on this one.

Why would you want to??


Just to see if it could be done, and what the results might be.
I could rationalize it as a method of saving electricity, too, since
my crock pot consumes only 75 watts on "low" and 150 watts on "high"
as opposed to whatever my oven uses. To increase efficiency, I've
draped a towel over the crock pot.
My air-conditioner doesn't seem to like me having my oven on, either.
But actually... It's all just for curiosity's sake.


Well I'm not sure if you'd called it roast....probably more like
braize....I've slow cooked chickens and roasts of both beef and pork in
my crockpot (beef brisket works fine).

Brown your meat to get maxium flavour in a fry pan or whatever first (not
critical to success just to flavour). Then set your meat on a raft of say
celery, carrots and onions to keep it outa the juices and away from the
bottom of the crock. This also flavours the pan drippings (you might want
gravy). Season in a way you like and put the lid on. Use tougher cuts of
meat as the slow cooking will tenderize the meat and also most tougher
cuts are more flavourful.

The pan juices will contain fat as well as a flavour broth so de-fat it
before you consider gravy. Then you can either puree in the veggies to
aid thickening or chuck the veggies out as they will be spent of flavour
and pretty mushy.



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

.

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