Thread: Slowcooking

I'm getting a slowcooker for my new apartment (set it going and then head to class sounds like a win). Anyone have any tips? I've got some 18 year old Laphroaig that I intend to cook with (it's a little too exciting on the pallet to sip and enjoy over the course of a few hours; I figure it'll make some good food; got it on sale for pretty cheap, too). Any tips would be most welcome.

I don't do the cooking in it. But my wife does and it is usually spectacular. I will see if she will share some recipes.

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pot roast + a packet of onion soup mix on low tasy meat oh and like 1/3 of a cup of water and add veggies if you like

Originally Posted by DJ Mr. White

I've got some 18 year old Laphroaig that I intend to cook with [...]

Anyone have any tips?

I have a tip: send the whisky to me.

I will send you recipes after the Laphroaig is safe from your criminal culinary tendencies.


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Originally Posted by AetheLove

I have a tip: send the whisky to me.

I will send you recipes after the Laphroaig is safe from your criminal culinary tendencies.


Æ

I got it on sale, and I prefer their 10 year to this.

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Originally Posted by DJ Mr. White

I've got some 18 year old Laphroaig that I intend to cook with (it's a little too exciting on the pallet to sip and enjoy over the course of a few hours; I figure it'll make some good food; got it on sale for pretty cheap, too). Any tips would be most welcome.

Maybe try thinking outside the crock.

I'll sometimes pour a dram of "exciting" whisky over a single serving of good vanilla ice cream. Ice cream is cold and sweet, so the more subtle flavours of a good whisky won't come through. That may help your Laphroaig.

The last time I made caramel sauce (like, three years ago) I considered adding a shot of single-malt with the cream. I wasn't sure how it would come out, and since I was making it for my nephew I stuck with the classic. If you try it, let me know.


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Oh I will do that as well. It is tasty. The problem is that I like to enjoy a good glass of scotch over the course of an hour. This one is too busy for that IMO even if I add water not an ice cube. That being said, I've already had a third of it. Still plenty to cook with.

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I love me some crock pot cooking. Set it and forget it. 8 hours later you have yourself a succulent meal.

Definitely a staple of anyone's crock-pot recipes:

Originally Posted by moving-target

pot roast + a packet of onion soup mix on low tasy meat oh and like 1/3 of a cup of water and add veggies if you like

I usually add in some small red potatoes, baby carrots, sweet onion slices, and whole mushrooms. Freaking delicious every time.

BBQ Pulled Pork:
1 - Pork Roast
1 - Liter 7UP/Dr. Pepper/Coke/Diet Coke (whichever you prefer)

Throw those together in a crock-pot for 8 hours, take the meat out (its now soaked up a lot of the sugar from the pop), break it apart and add as much of your favorite BBQ sauce (I usually use Sweet Baby Rays) as you want, along with some of the juice from the crock-pot to give it more of a sloppy consistency. Let that sit for about 15-30 minutes to allow the flavors to meld.

Im sure you can add in some onions, diced pickles, etc, but the above is a really easy meal with very few ingredients and very little prep.

I'll see if I can think of some more that Ive done.