Slow Cooker Dilemma: How do people use this for work days? Most recipes I've seen

C

carianna-in-wa

Well-known member
call for food to be cooked for 6-8 hours. The problem I have is that I leave the house around 7:15 in the morning and generally don't get back till 6.

My slow cooker doesn't have a delay start feature, and right now I don't use it enough to warrant buying a new one... plus I'm not entirely comfortable leaving food sitting out for 2 or 3 hours before it starts cooking.

Does anyone have recipes that cook for longer? Say 10 hours-ish? I can't be the only one that has had this issue.

 
Mmm, same as doing it overnight...one either has to go to bed late or

or get up darn early in the am. But I do do that more and then stick it in the fridge before leaving so it is just a matter of reheating once home again.

 
I have found that a few extra hours on low doesn't make much difference. It takes a good hour to

initially heat up and the slow cooking in moist conditions usually is just fine for somewhat longer. I actually start mine on high in the morning while I'm getting ready for work, then turn it to low and forget it. I guess it would depend on the meat and if there is a delicate sauce, say with sour cream, but those usually have you stir in the sour cream at the end.

 
Here's a solution

I've run into this problem and solved it by picking recipes that use a large proportion of chicken, pork or beef in them......and I put the ingredients in with FROZEN meat on low. Works great for longer stretches.

 
I think the type of rmeat that you use would be a factor in the timing...

I generally cook large pieces of beef or pork, like roasts, and they do fine with the extended cooking time. I have no problem going 10-11 hours with those kinds of meats.

I think that chicken would be more likely to overcook, with extended periods, so I'd use dark meat, but not white, nor whole chickens.

Altnough I'm sure the delayed timer, and the frozen chicken works perfectly fine, it would take me out of my comfort zone, but that's just me.

So I say, go ahead and use the slow cooker. I just love having dinner ready by the time I walk in the door, especially after a long day of work.

 
Rick Rodger's book on Slow Cooking is my favorite. It talks about the difference

between low and high heat. Low is around 200 degrees; I forget what temperature high is. Many recipes are not cooked on high. They either start low and stay low or, like AngAk does, cook on high for 1/2 hour or so, then turn down to low.

He also talks about how to get great flavor...sauteeing, browning, all before it goes in the crock pot. Adding fresh herbs at the end, etc.

Over the past couple weeks, I've made 5-6 recipes from this book and have been very happy. I may jazz up a recipe in the end with crushed red pepper or some seasoned salt, but I find his instructions spot on, and the results very good. The primer in the front of the book is well worth it.

I made his rice and beans recipe and actually skipped the rice (cooked rice is added later.) The beans were smokey & flavorful with a smoked ham hock and herbs. I ended up eating it for breakfast or a quick meal, served with a poched egg and some cilantro on top. This will definitely be in my regular rotation. Also, it's great for a long day at work. Even with the beans quick soaked, it takes 10 hours. (I also used Sandi in Hawaii's tip and buried a frozen smoked ham hock in with the beans. Now I see that not having defrosted the ham hock first, it prolonged my cooking time. Oh well...)

http://www.amazon.com/Slow-Cooker-Ready-Waiting-Themselves/dp/068815803X/ref=sr_1_30?s=books&ie=UTF8&qid=1295638363&sr=1-30

 
I have this cookbook, and the one recipe that I made out of it did not impress me.

I will have to dig and out and try it again. Which recipes have you made, Traca? Thanks!

 
Sure, but I've been doing this for 35 years and never made anybody sick.

Call me a rogue but I do many things that are not recommended by the USDA. I'm glad to have them give guidelines but also know that their recommendations hinge on their guidelines given to meat and egg packers. If conditions were different and cleaner in animal pens, slaughterhouses and packing plants we would all be better off and not have to worry so much about our food.

 
Ask and ye shall receive... I bought C.I. 2011 Soups and Stews issue yesterday

and there was a Slow-Cooker Chile con Carne recipe in it that went for 9-11 hours. I'm going to try it on a work day!

I can post recipe if anyone is interested - need to wait til I get home though.

 
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