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Crockpot

Crockpot BakingCrockpot 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 ConvertingSource: Penn State Cooperative Extension - Pittsburgh Post-Gazette October 25, 2001Testing a CrockpotThe 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 FoodWhen 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 OutagesIf 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 LeftoversAny 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 RecipesMany 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 ChartThe 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 LOWConventional Cooking Time: 30 to 40 minutes
Crockpot Cooking Time: 3 to 4 hours on HIGH - 6 to 10 hours on LOWConventional Cooking Time: 50 minutes to 3 hours
Crockpot Cooking Time: 4 to 6 hours on HIGH - 8 to 18 hours on LOWNOTE: Most uncooked meat/poultry and vegetable combinations will require at least 8 hours on LOW.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)

Chayote
ChayoteThey may be baked, steamed, stuffed, or saut?ed. A 1 pound chayote will serve two or three. Scoop out and stuff for baking, or julienne or dice for use as a side vegetable, soup garnish, or a salsa ingredient.Although they can be used raw, they are almost always blanched qu (Upload by user)

Rice
RiceuSticky Rice (also known as "sweet rice" or "glutinous rice")/uNote that Thai sticky is a particular variety of sweet rice, and you must not substitute other varieties with this method. There is also purple (black) sticky rice.Rinse rice 2 or 3 t (Upload by user)

Pizza
PizzaUse a preheated pizza stone.Don`t pile on the sauce, because it makes the pizza soggy.Add the fresh herbs, such as basil, after baking so they don`t get scorched by the heat. Or put them on the pizza first, then add the cheese, so the cheese gives a layer of protection (Upload by user)

Blackening
BlackeningUse the freshest meats possible.Cook in a cast iron skillet.Rinse meat with water before dipping in spices.Allow skillet and oil to get very hot.Be careful not to splash when turning.Season on one side only.Serve with room temperature s (Upload by user)

Waffles
WafflesSubstitute cornstarch for part of the flour. Moist steam causes the average flour based waffle to soften as it cools. Add cornstarch to the mix, however, and you increase the waffle`s ability to hold moisture. As a cornstarch enhanced waffle cools, moisture does not escape as quic (Upload by user)

Raw eggs
Raw EggsThere have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.With eggs and all other raw foods from animals, there is a small possibility of Salmon (Upload by user)
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Soft (stirred) custard sauce
Soft (Stirred) Custard SauceSome cooks prefer to prepare soft custard over water in a double boiler for greater control over the coagulation process. It also works to constantly stir while cooking over low heat in a heavy saucepan.The usual custard proportions are 1 egg plus 2 tab (Upload by user)
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Cream puffs
Cream PuffsCream puff dough, called "choux paste," has only four basic ingredients: water, butter, flour and eggs. Like all simple recipes, the trick is to get the preparation right. The water and butter should be cooked together fast, on moderately high heat, so that the butte (Upload by user)
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How to select and prepare shrimp
ShrimpNever overcook shrimp. An easy way thing to remember when cooking shrimp is to use the "C O Method". When boiled or steamed, shrimp are cooked when they curl to form the letter "C". Shrimp are overcooked when they curl to form the letter "O". Over cook (Upload by user)
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Milk
Milk, ScaldedPlace milk in a heavy bottom pan over low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges. DO NOT BOIL. Remove from heat and use as directed in recipes. (Upload by user)

Eggs, boiled
Eggs, BoiledPut eggs into a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high heat, then lower the heat and simmer. Depending on the size of the eggs, they will need to simmer for 2 to 3 minutes for sof (Upload by user)
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Cherimoya
CherimoyaSeed and pur?e to use in sauces, salad dressings and sorbets. They are at their peak in December, but are available through the early spring and sporadically throughout the summer. (Upload by user)