Slow-Cooker Recipes

[oldwasherguy]

chachp

if you want a frypan that cooks wonderfully without sticking,find a griswold,or a wagner. thats all we use and love em.don

 

[petek]

What don't you like about the Kuhn Rikon pc ? I couldn't believe the price of them, around here a 8 qt is like $400?

 

[veg-o-matic]

Yes, chach, do show us your rack.

veg

(Planning to make your Italian beef this weekend.)

 

[moreleisuretime]

Kuhn Rikon

Well, they are silent. Granted, the noise of a pressure cooker is a vintage sound unto itself. But more than that, you know once you hear it that it is cooking, up to pressure. If it stops making the noise, you know something is wrong.

So I can put a Presto cooker on, leave the kitchen. Once I hear the sound, I come back into the kitchen, lower the flame, set the timer - then leave the kitchen.

The Kuhn is silent. So the only way you will know it is up to pressure is if you look at the plastic rod that pops up and reveals the two red lines. If you lower the flame too much, lose the pressure, the only way you know is, again, if you look at the rod; whereas, the older cookers, no matter where you are (within reason) in the house, you can hear if the cooker has lost pressure, needs a stronger flame.

- - -
The only reason I bought it is because a) I wanted one so badly (or so I thought); b) it was a clearance item at Williams-Sonoma. So I got it for $75.00. But my favorite cooker is a wide but low Presto (4 qt.?) Just the right size for dinner for two with leftovers, easy to store.

 

[frigilux]

I bought a boatload of Cuisinart SS saucepans/deep skillets/dutch ovens/saute pans about 18 years ago. The bottoms are still flat and they look very good, considering the heavy usage they get and the thousand times they've been through the dishwasher.

I keep seeing great reviews of All-Clad SS, but I'm not to keen on trashing my Cuisinart stuff, which is still in great shape. Plus, the price tags on All-Clad pans are pretty steep. Don't know that the difference in performance between my 3-qt. saucepan and a $150 All-Clad (with no pouring lip, even) would be worth the bank.

 

[appnut]

RETURN TO CROCKPOT RECIPES!!

Geez!!!!! I don't normally post in these recipe threads, but this time I did. And look what happens.

 

[frigilux]

Sorry! Now I know why my report cards in elementary school said "easily distracted in class" on them, LOL!

Was meaning to ask you, appnut: Have you actually made a cheesecake in your crockpot? It's an intriguing idea, but I'm a little hesitant to try it. If so, how did it turn out? I've only ever made cheesecake in a conventional oven.

 

[appnut]

Eugene, it is by far the best cheesecake I've ever made. The texture is very creamy and light. I prefer it to ones I bake in the oven.

 

[petek]

I know over on the gardenweb forum we had a long slow cooker discussion and a lot of people were saying how they hated their newer crock pots because they got too darned hot and overcooked stuff in the 8 hours compared to the older models.

 

[scott55405]

Bob, I might just have to try that hamburger soup next week when Allen is here. Are you supposed to brown the ground beef first? Sounds really good.

 

[foraloysius]

Off to the store to buy a spring form that fits into a slow cooker!

 

[appnut]

Yes I did brown it scott.

Luigi, you'll never regret getting that small springform pan.

 

[foraloysius]

Almond cheesecake

Bought the pan and baked the cake in the slow cooker.

 

[foraloysius]

Progress...

 

[foraloysius]

Cake anyone?

-

 

[toggleswitch]

yes please.

Big and thick.

 

[appnut]

As Eddie Murphy said in that movie "Lookin' good Louis!!"

 

[tlee618]

Hi Louis, so how was the cheese cake? It sure looked like it turned out good. I am going to have to look for a 7 inch spring form pan. I have Steve's split pea soup cooking in the crock pot right now. Terry

 

[veg-o-matic]

Chach, I made your Italian Beef today. Well, actually started it last night and let it cook while I slept.

"I'm making dinner while I sleep!"

Anyway, I made a double batch and stuck it in the freezer for next week, but not before tasting. Mmmmmmmmmm. Made the house smell good, too.

I did mine a little differently, and I hope you're not offended! After shredding the beef, I poured out all the juices and separated the fat before pouring it back on the beef. Trying to watch my waist, you know!

veg

 

[foraloysius]

The cheesecake was excellent. I had to adjust the recipes a little to ingredients here available, but that was not a problem. It's a good recipe, you can make variations on it too I think. I'll try a lemon cheesecake based on this recipe too.

This week I'll make the split pea soup. Real winter comfort food!