Category: TUTORIAL TUESDAY

TUESDAY TRIVIA ~ SLOW COOKER SECRETS & TIPS ~ BLOG 365.34B

I’m continuing on with the slow cooker theme while we’re still in winter and my slow cooker is in use regularly. Last week I talked about the invention of the slow cooker. So, this week let’s talk about some secrets and tips to get the most out of your cooker.

Slow Cookers come in a variety of shapes and sizes these days. Not every slow cooker is right for every recipe. I myself have 4 different types. And I use each one for different reasons and recipes. For example when making most of my chicken breast or pork chop recipes, I LOVE using my long flat one when need to have a single layer, but for soups or chilis I LOVE my NINJA slow cooker because of all the options for browning meats first right inside the cooker and varied temperature options.

SLOW COOKER SECRETS

  • Did you know they make disposable liners for your slow cooker? I buy them at my local grocer 4 for $1.29 and they are a real time saver for clean up! If you don’t use these, be sure to spray the crock before use to make your clean up easier.
  • The more marbling or fat to a cut of meat means more liquid that is released during the cooking requiring less added liquid.
  • Vegetables tend to cook slower than meats and should be placed on the bottom for direct contact with the cooker unless the recipe states otherwise.
  • Pasta should be cooked separately and added last to any slow cooked meal to maintain their texture.
  • Long grain converted rice is best for use in a slow cooker.
  • Dried beans take longer to tenderize if mixed with sugar, salt or acids. Be sure and soak beans for at least 8 hours before beginning your cook time. Save the salt, sugar or acids for the end of your cook time.
  • FRESH herbs and spices are better than dried because they take longer to release their flavors. If you must use dried use whole or crushed and avoid ground all together.
  • Both dairy and seafoods break down when cooked for extended cook times. Unless otherwise indicated, any dairy or seafood should be added in the last 15-20 minutes of your cook time.
  • Defrost frozen foods before adding them to your slow cooker to insure foods reach a safe internal temperature and cook evenly.
  • ALWAYS allow the ceramic crock to cool COMPLETELY before washing to avoid cracking the insert.
  • NEVER immerse and slow cooker with a non-removable crock in water. Unplug it and wipe clean or better yet use a liner for easy clean up.

SLOW COOKER SUCCESS TIPS

  • Be sure a trim excess fats from meats before slow cooking. Browning the meat before adding it to the slow cooker adds a depth of flavor also.
  • Soups, stews and chilis made in the slow cooker are pretty forgiving on time. It’s okay if you run a little late. Low and Slow is my advice.
  • Resist the urge to continually peek inside while the slow cooker is doing its job!! Each time you do, it releases heat and moisture! Each time you remove the lid can add 20-30 minutes to your cook time! There is usually no need to stir the ingredients during the cooking time unless the recipe specifically tells you to.
  • When opening the cooker when it’s time to serve lift the lid AWAY from the food to avoid making things soggy from dripping condensation.
  • When making roasts or stews, pour the liquids directly over the meats. Avoid the desire to add more liquid than called for. Meats will release quite a bit of moisture as they cook and there is less evaporation than traditional roasting methods.
  • Be sure and use wooden or silicone utensils to avoid scratching the interior of your cooker, especially if using one of the newer coated ones like a NINJA.
  • Rule of thumb is that 1 hour on HIGH equals 2 hours on low.
  • If your cooker has a removable insert, you can usually add your ingredients the night before and refrigerate the entire insert until time to start cooking. Cold ingredients can increase your cook time. If time permits, bring your refrigerated crock to room temperature before you begin.

SLOW COOKER SAFETY

  • Newer slow cookers tend to cook with higher temperatures than older ones. Maintaining even temperature is the key to success whether you inherited an old one from your grandmother or have just bought a new one.
  • Rule of thumb is to fill your slow cooker between 1/2 to 2/3 full. As you can see from the game of Jenga my girlfriend plays with hers every week, this is rule meant to be broken. By the end of the day she has a crock pot full of the MOST delicious chicken for Taco Tuesday.

TUTORIAL TUESDAY ~ HOW MANY TIMES CAN YOU REUSE FRYING OIL? ~ COOKING OIL ~ BLOG 365.6

HOW MANY TIMES CAN YOU REUSE FRYING OIL?

Typically you can reuse cooking oil MANY times, BUT it depends on what you’re frying! The type of oil can make a difference also. What you’re frying also makes a difference. Just remember that frying oil takes on the flavor of whatever it originally fried. Keep this in mind for future frying. If you used oil to fry fish, it probably won’t be good for frying donuts next, but you can go in reverse — the oil you fried donuts in would be just fine for frying fish or something savory.

Frying oil has a longer lifespan than people realize and it can be used several times before you need to dispose of it. Reusing oil is the best way to reduce not only waste, but also the cost of frying. 

Frying things like French fries or chips without breading allows you to reuse oil 8-10 times.

Frying things like fish or chicken with Breading you can only reuse the oil 2-4 times. Items like fish can transfer flavored and particles that will make your oil smell rancid, smoke heavily or just become dark and foamy.

Straining your oil properly and storing it in airtight containers helps. BUT, oil degrades with EACH heating so you need to use your best senses and air on the side of caution.

Signs that it’s time to dispose of your oil:

  • Smell: Rancid, musty, or “off” odor.
  • Appearance: Dark, cloudy, or foamy.
  • Performance: Smokes easily before reaching cooking temperature or food becomes soggy/greasy. 


How to reuse frying oil and How to Extend Oil Life:

  • Cool & Strain: Let oil cool, then filter out all food bits with cheesecloth or a fine-mesh sieve. 
  • Store Properly: Keep filtered oil in a sealed, light-proof container away from heat. 
  • Replenish: Top off used oil with fresh oil to maintain quality. 

How to dispose of frying oil:

Eventually, frying oil hits a point at which it can no longer be used. When this happens, it’s time to dispose of it, which can be difficult.
Do not pour it down your sink drain. The oil can congeal and clump, clogging your pipes and leading to a plumbing disaster. 

  • Solidify it, then trash it:
  • Transfer it to a closed container, then toss it: You can pour your oil into a sealed disposable container (like the bottle it originally came in), close tightly, and throw it away.
  • Recycle it: Depending on where you live, you may be able to recycle your used oil. Use the handy navigator from Earth 911 to search for recycling drop-offs near you, or check with local services.