crock pot turkey confit
Pretty much theyâre a great set it and forget cooking tools. Almost by necessity, since a lot of stuff needs at least a couple hours to get ready. Basically just throw shit in there, turn it on, come back hours later and you got food. Like pot roast; sear the beef on skillet, toss said beef and a bunch of vegetables with some water in there, hours later itâs ready. Stews and chilis are good options too.
How I do mac and cheese in my 2 quart pot:
About 8 oz colby, sharp cheddar, (cut into cubes), sour cream, and macaroni (boiled for maybe 5 or so minutes is all you need), when itâs all in the pot you fill at least halfway with milk. Add pepper and paprika, stir that shit up good, turn the pot on high and stir occasionally starting about an hour later, when the cheese looks to be getting melted, turn it down to low, should be good to go about two or so hours in. Makes enough that I can eat it for a few days.
Obviously, lower settings require less babysitting, and my cooking methodology is quite loose; I suggest being so for this as well and donât hesitate to adapt to suit your needs. One obvious thing is using different cheeses, or lesser amounts of greater varieties of cheese. I also tend to to go for 16oz of sour cream these days.
Also, in regards to ovens, I will use the opportunity to mention convection ovens as being pretty rad. Between the multi burner hotplates and convection ovens you donât even really need a traditional stove these days, great if you have a limited space kind of situation. Though convection ovens do suffer in size so you canât do quite everything you can with a normal one.
if youâre into making large amounts of soup or chili or stews of any kind then crock pots are great for all of the reasons @Hojulas has mentioned
crock pots are also great for initial preparation on a stove top with things like meat or veggies or whatever and then transferring the entire pot to an oven when you want everything to actually stew for a while
all of this talk about cooking is making me really excited to finally move and not have to scavenge for leftovers or grab fast food because the place me and my girlfriend are moving into has a Much Better Kitchen
This is like 10x more entertaining that those stupid YUM! cooking vines I see on facebook.
I try.
sorry for lack of updates. iâll hopefully have something to post here soon.
I cheated my way to a stir fry.
4 small, thinly sliced pork chops cooked part-way on my Foreman Grill
1 frozen bag of diced onion/green pepper/red pepper
2 small containers of leftover soy sauce from takeout sushi
A dash of olive oil to make the pan sizzle.
Add partially cooked pork to veggies in frying pan as everything sizzles, stir in some soy sauce, shazzam. I would call it slightly better than a ready-made microwaveable stir fry dish.
If you add a little fresh ginger to a stir fry it immediately becomes amazing.
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I was gifted a jar of roasted garlic aioli, what the heck can I do with it
Dip everything in it because itâs awesome
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Itâs really good in grilled cheese sandwiches, use it instead of butter to coat the bread
Itâs also delicious on strata and omelettes and with potatoes of all shapes and styles