Sometimes you need any help you can get when the remnants of last night’s dinner refuse to part with the dirty dishes. But rest easy, weary scrubber: your cleaning methods can find a little extra oomph in unexpected places. Today we’re trying out a few cleaning tips that might save you time, if not sanity.
Nooooo don’t put random household substances on your fancy metals! Buy a bottle of Brasso (liquid, use your own sponge/rag/etc) or a tin of “wadding” polish (it’s a can of dense woolly fluff soaked with cleaner — pull off a small tuft and use until it turns black, then grab another one). Both work well on unlacquered brass, copper, stainless steel, pewter, and similar alloys (they say you can use the Wilton Armetale polish on sterling, but I personally wouldn’t — Goddard’s works a treat and smells glorious).
Putting random acids on your metal holloware or utensils is a good way to ruin or even strip the finish, especially if they’re plated rather than solid.
Source : someone who inherited a whole mess of early 70s sand-cast Armetale dinner plates and serving pieces and fucking goblets, as well as a whole mess of sterling flatware and holloware and had no idea wtf to do with it.
Also, I bet a Mr Clean Magic Eraser would strip the baked-on gunk out of that slow cooker in a flash. But then a Magic Eraser works on damn near everything.
Poached eggs are a glorious thing. It’s easy enough to make them on the stovetop when you’re just cooking one or two, but for making a larger batch of poached eggs, it’s time to reach for the slow cooker.
Arguably, the most crucial flavor in a dish comes from the very first moments, when you sauté a few aromatics like chopped onions and garlic before proceeding with the recipe. That’s when those simple flavors start to build, which eventually enhances your final result.
Some slow-cooker recipes that call for you to sauté these aromatics separately on the stove before adding them to the appliance require it for this reason; it’s a chance to give as much flavor to the dish as you can. But then they have you dump the sautéed items into a cold slow cooker, along with everything else, before turning it on.
Sometimes you want the slow cooker to take longer to cook your meal 😉
I throw nearly all the ingredients in frozen so I think not. My normal meal would be some chicken stock, frozen chicken breasts, frozen veggies, and some spices. Put this on for 8 hours and when I get home I have a nice meal ready to eat. I also might put on the rice cooker if I want to put the meal over rice.
Q: Wouldn’t it be better to sauté the aromatics in the slow cooker as it’s warming up, that way you keep all the flavour in one pot.
That works if your slow cooker has a removable insert that can be put on the stove—most don’t seem to have them. A slow cooker won’t (or at least shouldn’t) get hot enough to sauté. For example, you can caramelize onions by leaving them on low for 8-12 hours, depending on the quantity.
One of the most important (and potentially confusing) adjustments is understanding how the oven temperature in a Dutch oven recipe translates to the temperature setting on a slow cooker. While recipes that use a Dutch oven may specify cooking at 350°F, slow cookers only have low and high temperature settings.
…there are also times when I’m in a hurry and I want that great chicken stock NOW. Likewise, there are days when I need to step out for a while and I don’t want to leave an unattended pot simmering on the stovetop. This is when I think about pulling out the pressure cooker or the slow cooker. But how do the results compare?
The author set his slow cooker on low. He should have made a fourth batch with it set on high.
Different slow cookers reach different temperatures. Mine reaches a good simmer on low and a boil on high.
He doesn’t say whether he started with cooked or raw chicken scraps. A couple of the best batches of stock I’ve ever made were from the carcass of my Thanksgiving turkey done in a slow cooker which I started right after the meal an let simmer all night. I wonder if using cooked bones makes a difference.
“The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not,” Mark Twain once wrote, predating the concerns of a generation of 5:2 dieters by a good century. It’s a common fear: that any attempt to eat better means somehow downgrading your quality of life, spending hours cramming steamed chicken into endless Tupperware containers and maybe – just maybe – never being able to have a Belgian bun again. But that’s not really true. You can improve your diet without sacrificing everything you hold dear.
First time I’ve seen it suggested to eat more butter. So much for the lactose intolerant…
They suggest getting a slow cooker, but no recipes. I’ve yet to encounter something I’d need one for, myself. Most of my stuff is a couple of sides/garnish (navy beans, mashed sweet potato, sauteed mushroom & onion…) I can use throughout the week with a variety of combinations (cod, salmon, steak, eggs). This way I can have something prepared quickly after training and it’s late.