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Slow cooker question; for the gurus....
Topic Started: Jan 6 2009, 09:24 AM (291 Views)
Black Tack
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The slow cooker is cooking away and I'm happy. Except that some of the vegies aren't covered by liquid. Should everything be submerged? I didn't follow a recipe ( a bit scarey for me) so now am wondering if I have enough liquid (about 4 cups of broth,etc).
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DairyQueen2049
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Mouth watering here, thanks BT!~ Still 30 min to lunch.


What's the meat, if any?

If its a fatty meat: pot roast, say, then the roast will add more juice to the mix covering the veggies.

Lid tight, should also keep the liquids in.

I usually add a can of condensed soup and 1/2 the water recommeded to any slow cooker stuff I put in - and cheese soups and a nice flaver. Cream of Mush gets kinda boring to me.

Tell me whats in your cooker.


MMMMmmmmm
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Black Tack
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I don't want to make you hungrier though DQ.

stewing beef
5 med potatoes
1 huge honking sweet potato
cauliflower
broccolli
baby carrotts
2/3 can vegie soup diluted (so oabout a cup and a half liquid) (just because it was left over in the fridge
3Cups beef broth/ worchestishire (sp? :psycho: ) sauce
1/2 large red onion

I have to teach tonight but it will be yummy to come home too (as long as Mr BT doesn't eat it all :teehee: )
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headlesshorseman
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WOW, that sounds YUMMY...adding liquid TO COVER is ok..UNLESS you are AT or NEAR the TOP...JUST TO COVER THOUGH

NOW to make some bisects to sop it all UP..

HH :)
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Black Tack
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No where near the top. It's a huge pot. But I will add a bit more liquid. Rum or beer..... :teehee:

thanks guys.
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Delia
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Actually, beer would be really good in that -- no kidding! :yes: I make braised short ribs with all the same stuff you have in your stew, and I always throw in a bottle of beer as part of the liquid. It adds a nice flavor. Or you could use red wine.
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TarynJ
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That's it. I'm goin' to BT's for lunch!

The veggies cook down and release liquid, so I usually start with less liquid and add if necessary; otherwise you risk ending up with soup instead of stew!
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Black Tack
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Got a place set for you Ibex. Come on over. :clap: And yes, it may just end up being stouwp but it should be yummy.

The concept is good Delia, but wrestling the beer away from the men folk could be hard. And if I opened up a whole bottle of wine, I would surely have to finish it. My students would love my lessons tonight I am sure. :psycho: the braised short ribs sound delish. Maybe next week....
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DairyQueen2049
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DRAGON BREATH. DRAGGIN' BUTT
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Mopping up keyboard.


DROOL!!!!!


I'm headed over for dinner too!!


NAw, that sounds like there should be plenty of liquids to keep things tasty and moist while cooking.


Dang. YUM!!!!!

All the rum or beer would do is put me to sleep, and I can't - got a presentation later tonight. *sigh*
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Ride'emCO
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Actually a bottle of Hard Cider might be just the ticket - It will add liquid and just a bit of apple-y sweetness...yum!
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tarragon
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Completely aside from the stouwp topic, but have y'all tried any of the Hard Pear Ciders? <3 <3 <3 They are unbelievably yummy!

The Ace Pear Cider is the absolute best, but Woodchuck Pear is really good too and easier to find.
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Black Tack
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Jump The Moon is a huge fan of them tarragon. Me, not as much although I admittedly will drink pretty much anything ;)

Come on over after the presentation DQ. I'll save you some. Good luck :woot:
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jillincolorado
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If they're going to be in there all day, they should get hot enough to cook on their own.

Other than the Cauliflower and Broc it sounds divine! :teehee:

ENJOY!
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Indy
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I love hard ciders, especially pear. I've never tried cooking with it, I usual go with beer for that, but I bet it's good.
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CDE Driver
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I can't remember where I got this website....

http://www.50plusfriends.com/cookbook/crockpot/index-5b.html

It looks like there are some yummy recipes for the ol' crock pot.
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