/ck/ - Food & Cooking

http://www.food.com/recipe/crock-pot-ham-and-beans-96347

Damned good and damned cheap. Make some cornbread to go with it.

Spaghetti, chili. Big pots of beans to go with cornbread. Chicken noodle soup.

I make a kind of spicy vegetable stew as a specialty of mine.

Real exciting thread. You can cook almost anything in a crock pot.

>>4968835
1/2
Beginner’s Pulled Pork, Serves 8 Cooking Time 9 to 11 hours on Low or 5 to 7 hours on High

WHY THIS RECIPE WORKS
Pulled pork is a natural recipe for the slow cooker, and this super-easy recipe takes just minutes to prep; as a bonus, there is no sauce to reduce at the end of the cooking time—the defatted cooking liquid, seasoned with sugar and vinegar, makes a great dressing. We started by coating full-flavored pork butt (also called Boston butt) with a basic barbecue spice rub and refrigerated it overnight to allow the flavors to penetrate the meat. By cutting the meat into quarters, we exposed more surface area, which made the final dish even more flavorful. Just a cup of barbecue sauce—either homemade or store-bought—is all that is needed to create a tangy sauce during the long cooking time when the spices and juice from the meat are released. You can use either No-Cook Pantry Barbecue Sauce or your favorite store-bought brand. Don’t shred the meat too fine in step 3; it will break up more as the meat is combined with the sauce. Serve on white bread with pickle chips.

¼ cup packed brown sugar, plus extra as needed
¼ cup sweet paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
Salt and pepper
1 (5-pound) boneless pork butt roast, trimmed and quartered
1 cup barbecue sauce, plus extra for serving
Cider vinegar

>>4968938
2/2
1. Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and ½ teaspoon salt in bowl. Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap pork and place in slow cooker.

2. Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.

3. Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Season with salt, pepper, sugar, and vinegar to taste.

4. Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist. Serve with barbecue sauce.

>>4968835
You sound like a working class chump. I bet you thought it would be a great "investment", how you would wake up to a warm, healthy breakfast to start off your long day. Maybe, you even had a couple thoughts about all the other nifty little uses you could find for the thing, how it would help you cook healthier meals in general, shed a couple pounds off the old gut, boost your confidence around work and with the ladies. Yeah, maybe that slow cooker would start your life cooking again, wouldn't it? I can see your strained hands holding the box and reading through it carefully at the store. A little bit pricey, but you're the type of guy who thinks everything is more than you can spend, aren't you. And look what happened to you. Look what the slow cooker did to you. Fucked you over, and made you clean it like a useless bitch. You don't even fucking like oatmeal. Piece of shit, you've been repeating those three words your whole life, haven't you. Yeah, how was work after that piece of shit fucked you over? I bet it was on your mind the whole day, you probably didn't say shit to nobody. Can't be telling people about your mistakes. How your little fix yourself plan, failed you. Don't want people to start thinking you're the failure. You're the piece of shit, all along. You don't want that do you? You don't want to be the piece of shit everybody secretly whispers about, do you? Was your father a piece of shit like you? I bet he never had a slow cooker. He had a woman, a house, a damn good job. I bet it's slow cooking you the fuck alive, isn't it. Comparing yourself to him. How one day when all the steam runs our of your life, you'll discover how you're nothing more than burnt shit to be scraped off and thrown in the trash.

>>4968835

Make Chankonabe

>>4968835
copious amounts of beans, come on now, you should know this

>>4968943
this is one of the great pastas of the ages, but I have to say when it was first posted the guy really meant it and it was rather unsettling to read.

>>4968951
Dude, theres no way the OP of that pasta was serious. I mean........was he? I can't fathom somebody actually getting that boiling over mad about an anonymous stranger on the internet buying a slow cooker.

>>4968964
This place.... it does things to people.

>>4968835
I make a basic but tasty pot of pinto beans fairly often. It goes like this:

9 cups water
1.5 lbs pinto beans, picked over and rinsed
1 medium white or yellow onion, minced (preference is for no sweet onions)
4 slices of bacon, diced
1 tsp kosher salt
1/2 tsp sugar
1 clove garlic, whole, peeled.

Place your rinsed and sorted beans in slow cooker. Fry bacon, transfer bacon to slow cooker and cook unions in bacon fat until softened. Dump onions in slow cooker. Throw in the clove of garlic Add water and salt to slow cooker. Give a stir and turn the heat to low. Cook 4-6 hours, gently stirring every hour or so. Beans are done when skins are uniform in color, and insides are tender.

They'll keep in the fridge for about a week. if you know you'll never eat this many beans in one go, put half in a gallon freezer bag and freeze. Will keep this way for at least a month. Thaw in fridge and either warm and eat plain or mash with some bacon fat and make refried beans.

These go great with cornbread.

>>4968968
Also note that 1tsp salt is my preference, you may want more or less, but try the minimum first.

PS, yes, I add salt at the beginning of the cook. No, it doesn't slow the cooking. Why do I do it? Beans are pleasantly seasoned all the way through.

>>4968968
Also note that 1tsp salt is my preference (on the low side), you may want more or less, but try it this way first.

PS, yes, I add salt at the beginning of the cook. No, it doesn't slow the cooking. Why do I do it? Beans are pleasantly seasoned all the way through.

>>4968835
1/2
Braised Brisket and Onions

Serves 8
Cooking Time 9 to 11 hours on Low or 5 to 7 hours on High

WHY THIS RECIPE WORKS: Brisket is a tough cut of meat and needs prolonged cooking to make it tender, which, of course, is just what the slow cooker does best. In order to avoid browning the brisket and still achieve loads of flavor we opted to use a dry rub—consisting of paprika, onion powder, salt, garlic powder, and cayenne—on the brisket and let the flavors mingle for at least eight hours. To complement the spice rub, we sautéed onions with brown sugar, tomato paste, and garlic, achieving a deep, rich caramelized flavor. Thickened with a little flour and finished with a bit of vinegar, the slightly sweet onion gravy paired perfectly with the meltingly tender brisket.

1 tablespoon sweet paprika
2 teaspoons onion powder
Salt and pepper
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 (5-pound) flat-cut beef brisket, trimmed
1 tablespoon vegetable oil
3 onions, halved and sliced ½ inch thick
1 tablespoon brown sugar
1 tablespoon tomato paste
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
2 tablespoons plus 1 teaspoon red wine vinegar
3 fresh thyme sprigs
3 bay leaves

>>4968997
2/2
1. Combine paprika, onion powder, 1 teaspoon salt, garlic powder, and cayenne in bowl. Using fork, prick brisket all over. Rub spice mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap brisket and place in slow cooker.

2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, sugar, tomato paste, and garlic and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

3. Stir 2 tablespoons vinegar, thyme sprigs, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

4. Transfer brisket to cutting board, tent loosely with aluminum foil, and let rest for 20 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard thyme and bay leaves. Stir in remaining teaspoon vinegar and season with salt and pepper to taste.

5. Slice brisket 1/2 inch thick against grain and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.

1) Pork Butt (or shoulder)
2) Bottle of good BBQ sauce
I think you know what to do next.

>>4968968
Just made pinto beans in the slow cooker tonight with just a onion, couple cloves of garlic and salt. Bit underwhelming, betting bacon and a little sugar would help, plus maybe a jalapeno.

>>4968938
This works for carnitas as well...minus the BBQ sauce.

Turkey and egg noodles is my favorite, just because it makes a fucking ton of food and lasts for like 10 days in the fridge. It's like my go-to winter food.

>>4969234
I like bacon because the ham hocks commercially available around here are just terrible, and make everything you put them in terrible by association.

The sugar is there as a very slight flavor enhancer, the beans won't be noticeably sweet. I picked that trick up from, iirc, a pamphlet by an Oklahoma county extension service re: cooking beans. They used a whole teaspoon per lb of beans, I felt that was a bit much. YMMV.

>>4969245
>>4968835

http://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html

This recipe works just fine in the crock pot.

>>4968835
OP, I know I risk over representing brisket in this thread, but it genuinely is one of the great cuts of beef in my opinion. It's also relatively inexpensive. Of course, I'm from Texas, so I'm biased as fuck on this matter.

Here are two recipes for 'Coca Cola Brisket', I know it sounds crazy, but trust me, It's great.

'Easy' method, courtesy of the Southern Foodways Alliance:
>http://leitesculinaria.com/71314/recipes-coca-cola-brisket.html

'Fancy' version, courtesy of Cook's Country (subdivision of Cook's Illustrated):
>http://www.kcet.org/living/food/the-public-kitchen/holiday-recipe-atlanta-brisket.html

Both recipes work fine in the crock pot.
You really can't go wrong, either way.

http://www.nytimes.com/interactive/2013/06/30/magazine/bittman-slow-cooker.html?_r=3&

>>4968835
I got a ton of recipes on a torrent a few years ago, there's a lot of great stuff in there.

But, the other day I made Pulled pork. I most often make, roasts, meatballs, stews, and soups.

I'd like to try cobbler sometime..

>>4969344
1/2
Cherry Cobbler

Serves 6
Cooking Time about 4 hours on Low

WHY THIS RECIPE WORKS: It doesn’t get much easier or tastier than our slow-cooker cherry cobbler, full of sweet, saucy cherries, accented with almond, and topped with tender biscuits. But getting the filling just right took a little investigative work. We tested different types of cherries (including canned tart, canned sweet, frozen, and fresh cherries), and some turned out watery, while others completely disintegrated. Ultimately, we chose canned sweet cherries in syrup for this version. We discarded the syrup, which made the dish too sweet, then combined the cherries with sugar, Minute tapioca, almond extract, and red wine. The addition of almond and red wine added a nice counterpoint to the sweet cherries. Our biscuit topping (cooked separately in the oven) started out as a fairly standard drop biscuit, a mix of flour, butter, baking powder and soda, sugar, salt, and buttermilk. However, we added a dash of vanilla to the dough and sprinkled the biscuits with cinnamon sugar before baking them for crisp but tender biscuits with hints of vanilla and cinnamon, perfect for serving with our cherry-almond filling. Do not use tart cherries in water here. This recipe can easily be doubled to serve a crowd.

CHERRY FILLING
4 (15-ounce) cans sweet cherries in syrup, drained (5 cups)
1/4 cup sugar
1/4 cup dry red wine
1 tablespoon Minute tapioca
1/4 teaspoon almond extract

BISCUITS
1 cup all-purpose flour
1/4 cup plus 2 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

>>4969350
2/2
1. FOR CHERRY FILLING: Combine all ingredients in slow cooker. Cover and cook until cherries are soft, about 4 hours on low.

2. FOR BISCUITS: Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment.

3. Whisk flour, ¼ cup sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk, melted butter, and vanilla together. Gently stir buttermilk mixture into flour mixture until dough is just combined.

4. Divide dough into 6 equal pieces, round gently into biscuits, and place on prepared baking sheet, spaced about 1½ inches apart. Mix remaining 2 teaspoons sugar with cinnamon and sprinkle over top of biscuits. Bake until biscuits are golden and cooked through, 15 to 20 minutes. (The biscuits can be made 4 to 6 hours ahead and stored in an airtight container.)

5. To serve, spoon cherry filling into individual serving bowls and top with biscuits.

>>41969350
Ooo! Sweet man, thanks!

>>4968835
pulled pork, I use tenderloin but you can use shoulder, dump in a bottle of root beer, add some bbq sauce later on if you like and whatever spices you want.

>>4968943