"Fix It Fast, Cook It Slow"
October 7, 2010 - Volume 1, Issue 19
|
|
|
Next Issue: Oct 21, 2010
"Cinnamon Bread"
|
|
|
Supper's Ready
| It's a dream come true, walk in the door after a long day at work and
supper is ready! As you step across the threshold, the waiting aromas
let you know it's going to taste good. For the cooler season ahead,
we've moved our slow cooker to the front of the countertop in our
kitchen. Delicious food with little effort awaits!
IN THIS ISSUE,
we explore one of our favorite cooking techniques, slow cooking. Just
how does it work? Where does slow cooking excel, (and where does it not
perform)? We cover what's important in choosing a slow cooker,  and
how to care for your BFF (best friends forever) appliance. You'll find
plenty of tips for advancing your slow cooking skills and three
appetizing recipes that showcase slow cooking at its best.
|
|
|
|
Cooking Classes at Love to Cook!
|
We have a great line-up of
classes underway! It's a great way to spend an evening or day! We
look forward to having you in our kitchen soon! Cooking classes make a great date night too! Get all of the details on our website's Cooking Class page or Click the Class Titles below.
Saturday, October 9 - Chocolate Workshop - 11:00 a.m.- We
all want to make impressive dipped chocolates & candies for the
holidays but so many of us have problems getting the chocolate right. Ruth Kendrick has
mastered the art of chocolate and will be passing along her knowledge,
tips & tricks for success. Understand the basic principles of
chocolate including ganache, tempering, & dipping. You won't be
sorry you came! Tuesday, October 12 - Do The Math: One Pork Loin, Five Dinners -6:30 p.m- It is so affordable to buy meat in bulk. In this class, Janice Skousen
has a meal plan that will be simple & economical. By purchasing
one large pork loin and preparing it in five different ways, you'll have
delicious meals that are easy on the wallet and the cook.
Wednesday, October 13 - Hands On Whole Wheat Bread - 1:00 p.m. - Come
learn from our in-store instructor how to make delicious wheat bread
using freshly ground wheat flour. Instructor will also demonstrate how
to make our cinnamon/currant variation. Includes pan and one loaf of
bread to take home. Thursday, October 14th - Holiday Hor Dourves - 6:30 p.m.- Typically
we are all entertaining a little more with the holiday season right
around the corner. The perfect way to start off a great night is with
the perfect hors dourves. Robert Sanderson has
delicious recipes for low-stress appetizers that will have your guests
feeling welcome whether it be at a casual dinner, Thanksgiving, or a
Christmas Eve dinner. Saturday, October 16 - Spooktacular Halloween Treats - 11:00 a.m.- Boo!
Looking for some spooky, ghoulish, scary, but tasty treats for your
Halloween festivities this year? Go all out whether you're having a
party or just dinner for your family, these treats won't soon be
forgotten. Creepy as they may appear, these treats are fun to make
& especially fun to eat. Resident Chef, JaDene Denniston has all the brilliant ideas needed to make this one a memorable Halloween. Tuesday, October 19 - Glazed, Filled, & Frosted: Homemade Donuts Perfect - 6:30 p.m.- A
homemade donut is so tender, flaky, and melt in your mouth delicious! A
fun treat for the kids after school or a wonderful holiday gift, you
can't go wrong with a homemade donut. Kezia Whitteker has the secrets to success including the perfect dough & fabulous fillings. There's no doubt, these donuts are divine! Wednesday, October 20 - Easy Asian Noodles - 6:30 p.m.- Stir-fried,
pan-fried, served in soup, or tossed with a sauce, noodles are
essential to cuisines across Asia. Noted author and Asian culinary
expert, Helen Chen,
demystifies the noodles and cooking ingredients of Asia. While
demonstrating cooking techniques, Helen will demonstrate Asian knife
skills, share useful kitchen tips, and regal you with culinary and
cultural background stories to enhance your enjoyment and knowledge of
this wonderful and varied cuisine. Helen will autograph her new book,
"Easy Asian Noodles" at the end of the class. Thursday, October 21 - Chinese Luncheon - 12:00-1:30 p.m.- Due to their popularity, we've added a third cooking class with Helen Chen! Don't miss out on this great opportunity! One of the many great characteristics of Asian cuisine is that it boasts short cooking times! Join chef & author, Helen Chen for
this lunch hour class for some truly delicious recipes. Whether you
take a long lunch at work or make time in the afternoon, you don't want
to miss this class!
Thursday, October 21 - Chinese Stir Fry Favorites - 6:30 p.m.- Chinese stir frying is a wonderfully healthy way to prepare delicious meals quickly and easily. Culinary expert, Helen Chen,
will teach some of the treasured favorites from her family's famed
Joyce Chen Restaurant in Cambridge, Massachusetts. Helen will impart
useful kitchen tips, knife skills and ways to make your stir frying not
only taste good, but stay healthy as well by incorporating fresh
vegetables, heart-healthy oils and lean cuts of meat. If you love
Chinese food you won;t want to miss this class! Friday, October 22 - Halloween & Harvest Cupcakes - 6:30 p.m.- We
associate so many flavors with the fall. The scent of cinnamon,
nutmeg, cloves and more delicious herbs & spices fill our homes as
we bake on a cold day. What better way to utilize the familiar fall
flavors but by baking them into a cute & delicious cupcake. These
cupcakes are both delicious and decorated festively to make the perfect
harvest treat. Amelia Carbine, appeared on TLC's "Cake-Off", has the
perfect recipes and decorating touches to create the perfect cupcakes. Saturday, October 23 - Harvest Whole Grains - 11:00 a.m.- Eating
is certainly a part of the holiday season. Wouldn't it be nice if we
could incorporate a few whole grains into our diet along with indulging
in our guilty pleasures? Joy Ercanbrack has wonderful harvest whole grain recipes that will make the most of the season while being nutritious and delicious. |
How Slow Cooking Works
|  Low Temperature Cooking - Slow
cooking methods may well be called "Low Temperature" cooking. A slow
cooker provides a stable environment where food is gradually brought to a
temperature of 170-200°F on a low setting, or to 280-300°F on a high
setting. By exposing food to only low temperatures for 7-10 hours, the
food gradually reaches the temperature of its surroundings, cooking in
the process. The result is perfectly cooked food.
Key Temperatures- Cooking is practical science in action. Key temperatures while
cooking accomplish the necessary cooking tasks of tenderizing, killing
bacteria, and releasing flavors. Below these temperatures, harmful
bacteria may not be killed, and may even proliferate. Most stove cooking
utilizes hot temperatures and seeks a suitable internal temperature
quickly. Slow cooking begins with the end in mind and seeks an
equilibrium between the cooking environment and the food.
Time vs. Temperature- In exchange for fast-cooking high temperatures, more time is required
for the food to reach a safe cooking temperature and become tender.
That's where the advantage of slow cooking becomes apparent. With low
heat, food is started far ahead of eating time, and is able to be left
unattended - a multi-tasker's dream.
| 
|
Slow cooking excels in several ways:
(1) Tough to Tender Meats
-- Tough, inexpensive meats become tender with slow cooking. Slow
cooking softens the connective tissues gradually while preserving the
tenderness of the muscle protein.
(2) Unattended Cooking- Assemble the ingredients, turn it on, and walk away! This feature is
perhaps one of the biggest benefits of slow cooking. No stirring is
required; there's little chance of burning at these low temperatures.
(3) One-pot Convenience - A one-pot meal is convenient to make and serve. It is energy efficient by nature and clean up is easy.
(4) Dried to Tender Beans- Beans provide great nutrition. Cook dried beans in a slow cooker to
save money, to eliminate the soaking step, and to make beans more easily
included in your diet. Canned beans are about four times as expensive
as dried beans.
(5) Economical - Slow cookers
utilize less expensive cuts of meat, access cheap bean nutrition, all
while using a minimal amount of energy. The real economy comes at the
end of the day knowing that supper is waiting at home and expensive
eating out or carryout is an unneeded option. |
As great as slow cooking is, it is not appropriate or useful all of the time.
(1) Expensive Meat Cuts - Tender cuts of meat will not fare well in a slow cooker; use tough, inexpensive cuts for best results.
(2) Seafood Cooks Too Quickly- Seafood cooks quickly at low temperatures; the elongated heat of a
slow cooker serves no purpose and can toughen the seafood. Add seafood
at the end of slow cooking.
(3) Dairy Not Heat Tolerant - Milk and cheese may separate during long cooking. Add dairy ingredients at the end of cooking.
(4) Some Baking, Yes, Other Baking, No- Slow cookers can "bake" cakes and breads, but cannot turn out
cookies, pies, and other pastries where higher temperatures are
required.
(5) Browning Meats - Many meat dishes
benefit from a browning step that sears the surface and produces
flavorful caramelization. Slow cooking does not produce any tasty brown
bits; some recipes call for a separate browning step prior to adding to
the pot.
(6) Color Appeal - Slow-cooked foods often lose their color. Compensate with some vibrant garnishes.
|
 | Overcooking
- While it is nearly impossible to burn food while slow cooking, it is
possible to overcook the food and have it become undesirable. Follow
reliable recipes and suggested times. Slow-cooked dishes that are more
forgiving and can patiently wait for you include soups, stews, beans,
and larger cuts of meat. Grains, many vegetables, and desserts require
timing that is more precise.
Storing Slow-Cooked Dishes
- Once served, transfer any leftovers to a storage container, allow to
cool, then refrigerate - all within 2 hours of completed cooking. (The
heat-retaining properties of the crock make it unsuitable for cooling
foods quickly enough). Slow cookers work too slowly to be useful in
reheating foods. However, warmed foods can be kept warm in a pre-heated
slow cooker. Pay attention to safe food practices regarding timing and
temperatures. |
|
Slow Cookers 101
| 
|
Smart Slow Cooking Tips
| Tip #1: Put your slow cooker(s)
to work at holiday gatherings where oven space and stovetop space is at
premium. Plug in one or two slow cookers and assign them to key recipes.
They'll accomplish the task on the side, away from most of the kitchen
flurry.
Tip #2: A tip from our featured author: layer the ingredients in the slow
cooker as called for in the recipe. Ingredients on the bottom will
receive more heat, and ingredients on top may be useful in basting
ingredients below. A classic example of this is a pot roast with root
vegetables. The vegetables actually take longer to cook than the meat
and benefit from the meat juices.
Tip #3: Take care when doubling recipes for the slow cooker. The different
quantities will change the cooking times. In any case, do not fill the
slow cooker more than three-quarters full.
Tip #4: Brown a couple of pounds of ground meat at a time and freeze the extra
pound in a freezer-grade zipper bag. The next time you slow cook a
recipe calling for the meat, the browning step is done.
Tip #5: Never immerse the outside heating unit in water. Simply wipe up any spilled food with a paper towel or dishtowel.
 Tip #6: Most slow cooking is accomplished unattended. Liquids are condensed on
the lid and returned to the food. It's ok to lift the lid and stir once
or twice, but know that heat and steam are escaping with each peek.
Tip #7: Don't forget to taste
and adjust the seasonings in your slow cooked recipe. Spices and herbs
may lose their punch over the long cooking period. When cooking beans in
the slow cooker, salt only at the end. Salt toughens the skins of many
beans preventing them from becoming tender.
Tip #8: Place only thawed foods in a slow cooker. Frozen foods will suppress
the slow cooker's temperatures stalling the cooking, and perhaps making
the environment conducive to bacterial growth. Also, many inserts are
not tempered to withstand a collision of hot and cold.
|
Q & A's
| 
Q: What is sous vide?
A: An older technique currently experiencing a revival, sous videis another slow, low temperature cooking method. Food is placed in
airtight or vacuum-sealed plastic bags and placed in a water bath
appliance whose temperature is kept constant at a very low heat, around
140-160°F. The result is food that is quite tender and moist.
Q: How much liquid should I add? The recipes don't seem to call for enough liquid.
A:It's not unusual to think at the onset of a slow cooking recipe that
there is not enough liquid. But, slow cooking conserves moisture because
there is no evaporation or steam released. As food heats, it releases
its water; this quickly adds to the total amount of liquid. Use enough
liquid to cover, just barely, the ingredients. For best results, use a
reliable, tested recipe as a guide. 
Q: A slow cooker is on for hours at a time, is it energy efficient?
A:Several factors go into determining the energy efficiency of slow
cooking. Newer models are definitely more energy efficient by design. A
slow cooker uses less energy than the stovetop or oven, but may operate
for longer periods. In actual use, a slow cooker is estimated to cost
about 2 cents an hour to operate. The one-pot nature of the slow cooker
increases the efficient use of energy.
Q: How can some of my favorite recipes be adapted to the slow cooker?
A:Many classics have been adapted for slow cooking methods. A good slow
cooker cookbook will have tested recipes available. If you're interested
in experimenting on your own, generally decrease the amount of liquid
used by about half, or just enough liquid to cover the food. (Rice and
pasta adaptations may be the exception here; maintain standard
water-to-grain ratios). Seasonings decrease in potency in long cooking;
add a bit more, or taste and adjust at the end of cooking.
|
| Cookbook Review | Slow & Easy, Fast -Fix Recipes for Your Electric Slow Cooker by Natalie Haughton. Published by John Wiley & Sons, Hoboken, NJ. Copyright 2009.
 There
are many cookbooks for slow cooking on the market these days. We chose
to feature this one because it had an emphasis on the fast assembly of
ingredients. To really take everyday advantage of slow cooking, the
upfront preparation needs to be manageable in what are already very
hectic days. This book guides us in accomplishing our slow cooking
target of fast, easy, and then slow. It covers the classic slow cooker
world with one-pot meals, recipes for all kinds of meats, rich soups,
and stews. It also expands our slow cooking horizons by presenting dips,
drinks, salsas, pastas, grains, sides, ethnic flavors, and breakfast
fare. She concludes with slow cooker desserts such as cake, crème
brûlée, cheesecake, and crumbles. With this wide range of offerings, the
versatility of a slow cooker is repeatedly proven. True to its title,
recipes are assembled quickly and easily, then left for the slow cooker
to do the heavy lifting of coaxing and blending flavors. Your slow
cooker will have a permanent place on your countertop with this book
beside it.
|
Three Slow Cooker Recipes
| Black Bean Soup
 View & Print
With
ten minutes of effort in the morning, this hearty soup was ready for us
at suppertime. The slow cooker is great for cooking dried beans with no
tending of the flame, or chance for burning. The soup had deep, rich,
satisfying flavors. We topped our bowls with a dollop of sour cream and a
few dices of freshly chopped tomatoes. Hmmm, maybe a little shredded
cheese next time.
Barbecued Pulled Beef Sandwiches
 View & Print
This
recipe deliciously demonstrates another virtue of the slow cooker -
making inexpensive, tough cuts of meat succulent and tender. The aroma
that greeted us as we walked through the door that evening was
mouth-watering. The sandwiches were exactly what we thought a good
pulled beef sandwich should be. The leftovers were a pleasant redux.
Mediterranean Chicken with Artichokes,
Mushrooms, and Sun-Dried Tomatoes
 View and Print
The
slow cooker is not just for making everyday food, but is a huge boon
when entertaining. We served this recipe to company serving it over
pasta. The piquancy of the sun-dried tomatoes and the unique artichoke
flavor created a taste sensation that delighted our guests. This dish
may be cooked on high for 3 hours, or on low for 5 hours - choose what
fits your schedule.
Recipes from Slow & Easyby Natalie Haughton. Published by John Wiley & Sons, Hoboken, NJ.
Copyright 2009. Reprinted with permission of the publisher. All rights
reserved.
|
|
Take five minutes in the morning to set up your slow cooker, save hours in the evening!
|
Chris Beykirch and All the Staff at Love to Cook! 1211 N. Main Street Logan, UT 84341 435-752-9220/888-GADGET9 www.luvtocook.com |
|
|
|
|
