Finally got the crockpot and the first recipe is Dawn_MO's Arroz Con Pollo.

[cynupstateny]

The recipe says to brown the chicken, remove it, brown the onions and garlic, coat the rice in the skillet, then add all to the crockpot and cook 6-8 hours.

My question- can I do all the browning stuff today, refrigerate overnight, then put everything in the crockpot before I go out tomorrow morning.......or is that a no no?

 

[angak]

I do that all the time. It will be fine.

 

[angak]

Be sure to try Olga's Sweet and Snappy beef stew. soooo good.

The raisins really add so much. If you don't like raisins, any dried fruit would be good, even prunes or apricots.

http://www.finerkitchens.com/swap/forum19/40_Crockpot_Sweet_n_Snappy_Beef_Stew

 

[cynupstateny]

Thanks, Ang- one more question from the woman who washes eggs before she breaks them-

Should I get it all up to temp in the morning before putting it in the crockpot? I worry about the bacteria in the time it takes to heat up.

 

[dawnnys]

I never do, but I usually start off my crockpot things on high for a half

hour or so, then turn it down to low to finish cooking (for several hours).

I kinda thought this was the main advantage of cooking in a crockpot - but it's a good question. I don't think it would be a problem (to start something off on low, not at a high temperature), but anyone know for sure?

As long as something isn't between 70 and 140 for more than 2 hours, I think I heard once.

 

[sylvia]

I heard an article recently about the dangers associated with cooking in a crockpot. The food safety

person suggested only cooking with the higher temperature to inhibit bacteria growth.