Cooker Slow Reviews / Pressure cooker Reviews

Brisket is basically the chest of the cow, and as such includes the ribs. So not the easy to sort out steaks, but a joint with loads of flavour that responds to the right sort of cooking. At one time any beef would only be eaten by the rich , which is why in English the word beef comes from the Norman French ‘Beouf’ . the Normans ate the meat. The Saxons looked after the animals - so it is their word Cow that is used for the animal. Cattle comes from Latin and meant movable property - as in chattels.

In those times of course cattle were only killed at certain times of year - the autumn to save providing for winter fodder. This meant that meat had to be preserved - usually by salting it. It also meant that it wasn’t always as fresh as it might be - hence the use of spices in medieval times to cover any bad tastes.

Brisket is an economic joint that works best in recipes that specify long slow cooking - 5 or 6 hours as opposed to minute steak. I find a slow cooker is great if you have one. It is usually purchased ready boned and rolled. Because the animal uses its chest muscles all the time the muscle is firm and would be tough unless cooked slowly.

Oh So Tender

I cook this in a slow cooker, but a roasting bag in a slow oven will work just as well. If using a slow cooker have it on full power for an hour and then place the meat inside and turn it down.

3 lbs, just under 1 ½ kilos, beef brisket
1 packet dry onion soup mix
I crushed clove of garlic
Sprinkling of freshly ground black pepper
1 oz, 30 g all-purpose flour

Preheat oven to 275 degrees F ,135 degrees C, Gas 1

Place the flour inside the roasting bag and shake to cover inside surface. Place meat in bag and add other ingredients. Seal bag and then pierce in a couple of places. Place in roasting tray and cook for 6- 8 hours. This means you can leave it in the morning and take it out at the end of your working day - unless you work long hours in which case this is a weekend dish. It will give you 6-8 servings or 4 hot and then some cold for sandwiches and a picnic.

Variations

You might like to pop into the bag a couple of tablespoons of red wine or a dollop of Worcestershire sauce.

Irish Marinade

The Irish really know how to use their country’s ingredients. This marinade from Dublin uses that Irish classic - Guinness. This needs to be prepared the night before cooking meat.

4 oz, 120 mls Guinness
2 garlic cloves
3 green onions, scallions, chopped
1 oz, 30 grams soy sauce
1 teaspoon Worcestershire sauce
½ teaspoon English mustard powder
A good pinch of dried tarragon and one of parsley. If using fresh chopped herbs use a teaspoonful of each.
Salt and pepper

Combine everything in a medium saucepan and allow to stand for at least 15 minutes,
maybe while you are enjoying the rest of the Guinness. Now heat to reduce liquid by about 1/3.

Allow to cool and then place with joint in roasting bag. Seal and turn several times to coat the joint. Leave in fridge fro at least 4 hours, possibly overnight, but turn the bag over when you can so that the flavors penetrate evenly. When ready to cook piece bag in a couple of places, place in roasting tin and cook in slow oven as for ‘Oh So Tender’ above

Author: Guido Nussbaum

Busy lives!  Aren’t we all busy, busy, busy?  Bring out the crockpot or slow cooker and you can make some tasty, economical meals for your family and cut down your kitchen time too.  For these recipes, all you have to do is add a salad, perhaps a bread, and you’ve got dinner.  Dessert can be elaborate or as simple as sugar-free cookies or a bowl of sugar-free ice cream.

PORK ROAST WITH ONIONS AND POTATOES

This recipe requires a 4-quart slowcooker for best results.

Approximately 3 lb boneless pork loin roast, trim off fat

1 large garlic clove, sliced

5 medium potatoes, washed, cubed, unpeeled

1 large onion, sliced

3/4 cup water (or tomato juice, if desired)

1 tbsp low-sodium soy sauce

1 tbsp cornstarch

1 tbsp cold water

Make slits in roast in insert slices of garlic.  Place roast under broiler to brown.  Put potatoes in slow cooker.  Add 1/2 the onion slices.  Place roast atop vegetables and cover with remaining onions.  Combine water or juice with soy sauce and pour over roast.  Place lid on slowcooker and cook on low about 8 hours.  When ready to serve, remove roast and vegetables from cooker.  Combine cornstarch and cold water.  Add to the liquid in the slow cooker.  Turn cooker to high until liquid is thickened.  Slice meat and serve thickened liquid over the meat and vegetables.

This recipe has a few more protein grams than carbs so it is excellent for diabetics who want to enjoy some good old “meat and potatoes”.

COWBOY CASSEROLE

1 medium onion, chopped

1 1/4 lbs 90% lean ground beef

6 medium potatoes, unpeeled, sliced

1 clove garlic, minced

16 oz can kidney beans

15 oz can diced tomatoes

2 tbsp flour

1/4 tsp salt

1/4 tsp black pepper

In a heavy skillet over medium-high heat, brown ground beef, rinse with hot water and drain.  Mix flour into diced tomatoes, stir until flour is smooth.

Layer into slow cooker in the following order;  onion, beef, potatoes, garlic and beans.  Pour tomatoes over all and sprinkle with salt and pepper.  Cover and cook on low 5 to 6 hours or until potatoes are tender.

Author: Linda Wilson

If you are pressed for time, slow cooker or crock pot cooking offers the perfect solution in both flexibility and versatility.

When you put together the benefits of limited preparation, the use of one pot and the time saved by not having to prepare a meal on the spot, you know you have a winner. A meal can be cooked and served from the same pot, without having to juggle pots and pans and serving dishes.

Imagine coming home after a long hard day and smelling that your meal is already cooking, just waiting - a pure plummet in your stress levels.

If you don’t already own a slow cooker, there are a number of things you need to look at before deciding on the best one for you and your family.

The first consideration will be the size of the cooker. Small versions can be handy if you eat a lot of appetizers, dips, and salsas. Generally these are 16 oz. or quart size and are perfect for serving these types of foodstuffs. Obviously, they are the best size also if you are cooking for one. A large family would be best served with a 5 quart or maybe a 7 quart model.

The second thing to think about is the type of cooking you usually do, or plan to do with your slow cooker. If you are wanting to slow cook large or awkward cuts, like rack of lamb, you will definitely need the larger crock pot version.

There are a couple of options available as far as control of the slow cooking goes. If controlling or setting the temperature is your wish, there are crock pots that let you do this.

The other option is that you can just opt for a push button model that cooks at preset low or high temperature settings and sometimes a warmer setting. You need to be aware that if the “low” setting is too low and the lid is not on properly, the cooking temperature can drop below the safe level for cooking some foods.

Finally, you need to look at the heating elements. Crock pots can come with either bottom or side elements, or they can have both. Pots with side elements often require more liquid while slow cooking to avoid the risk of drying up over long cooking times.

If you are someone who really enjoys mixing things up and experimenting, slow cooking provides a wealth of possibilities. Where the crock pot really takes its place head and shoulders above any other cooking method is for slow cooking leaner and cheaper cuts of meat. The moist, long, slow cooking provides very tender meats where the fat is either dissolved or very easy to remove.

There are a few things you need to remember with crock pot cooking. Some meals will require the ingredients to be added at different times. For example, a casserole may require the meat to be cooked for a few hours before you then add firm vegetables, with softer vegetables being added toward the end of cooking.

As a rule of thumb, you should add things like spices, herbs and seasonings at the beginning of the cooking cycle, and things like frozen vegetables and seafood toward the end. Since ingredients are generally thoroughly cooked over a long period of time, a lot of stirring is not recommended or the food may break apart or turn to mush.

The versatility of the crock pot even allows you to create breads and desserts, but this is one area where you must take particular care during preparation. This becomes even more important if you are leaving your creation unattended while it is cooking. An over beaten or whipped dessert can quite easily raise the lid off the crock pot and create an ugly mess. This is certainly something you would not want to come home to after a long day at work.

A crock pot can deliver meals as classic as pot roast and vegetables, as simple as a cream cheese layer dip, or as complex and spicy as paella. The crock pit is one kitchen appliance that can rightly be called the cook’s best friend, especially if you learn to use it to its full potential.

Author: Sharron Nixon

The popularity of slow cookers dipped since the 1970s. Reviews show these products to be excellent kitchen partners.

The slow cooker is a cooking appliance. It allows the unattended cooking of several dishes such as pot roast, stew, and other long-cooking recipes. The slow cooker is designed for those individuals who want home cooking but do not have the necessary time.

Crock pot is the accepted generic name of slow cooker. The slow cooker was popular in the 1970s. It faded as quickly as it got popular. The cause of the demise in popularity of slow cookers in the United States is the advent of fast-food eateries. People turned to food outlets to eat their dinner. They prefer to do so rather than spending their time cooking.

Food cooked in crock pots keeps its freshness and flavor. The slow cooker can be left all day long. It is safe to use because there is no flame. The food is cooked with indirect heat. Ingredients are dipped into the pot and cooking will begin.

Slow cookers have sizes from 1 quart up to a maximum of 11 quarts. According to reviews, the family size, 4 quarts, is the ideal slow cooker. The larger slow cookers are suitable for those who want to cook plenty of food. The idea is to refrigerate leftover foods and consume them later.

Slow cookers have power range of 1,500 to 2,000 watts. Larger models will have bigger wattage requirements. Newer models have two or more heat settings. There are slow cookers with automatic timers for easy usage. Some slow cookers have the feature for keeping food warm before the time of eating.

It is good to have a slow cooker, which has removable pot for safe cleaning. The slow cooker, which has handles, that does not get hot is a better choice. Most housewives look for slow cookers capable of cooking chicken, vegetarian dishes, beef stew, pot roast, chili roast, beef ribs, pork roast, chicken stew, and pork chops. Foods that are cooked in crock pots retain the original taste and tenderness.

The major slow cooker brands are Rival, Hamilton Beach, All Clad, West Bend, Farberware, Cuisinart, and KitchenAid. Reviews of different slow cookers point out to these brands. These brands are considered the best buy in slow cookers.

Prices of slow cookers are in the range of twenty dollars to about one hundred fifty dollars. The range of prices is exceptionally good for those who want to cook while at work or spending leisurely moments.

Among the reviews, the Rival 64451LD-C 6.5 Quart Round Slow Cooker with Bonus Little Dipper Slow Cooker, priced at $40 is the best in the budget slow cooker models category. Reviews say that most of the rival slow cookers burn food and do not properly cook. This particular model mentioned above is an exception.

According to reviews, the most versatile of the slow cookers is the 84716 Versatility West Bend 6-Quart Elliptical Slo-Cooker. The slow cooker model could be purchased at $50.

The Hamilton Beach 33141 4-Quart Oval Slow Cooker obtained the best reviews in the category of small slow cooker. It has an affordable price of $25. Owners like this particular model because the stoneware crock can be removed. The cooker can be used as a serving dish. Cleaning is easy and at the same time safe.

Slow cookers’ popularity was at its peak in the 1970s. Today, these slow cookers are still excellent products that can be a partner in the kitchen of every household.

Author: Jayesh Bagde

Don’t let diabetes cause you to become bored with your diet!  There are a lot of foods, even very tasty desserts, out there for you.  Check out the recipe sections of my website http://diabeticenjoyingfood.squarespace.com to see for yourself.  Try new recipes, serving at least one or two new dishes a week.  Just because you or your loved one is diabetic doesn’t mean your meals have to be boring.  In fact, the whole family can benefit from eating as the diabetic does.  Pick at least two or three new recipes from our lists now and try them over the next week.  Come back once a week and do the same thing.  This will help you keep your menus fresh and tasty!  Most of the non-diabetics in your household won’t even know they are eating a diabetic menu!  It can be that good!  Following are a few examples of the recipes you will find on my website:

For a tasty breakfast bread, brunch item, snack, or even dessert try Apple Bread.  Made with canola oil, fresh apples, egg substitute and Equal Sugar-Lite, this is a tasty and healthy choice.

APPLE BREAD

1 cup canola oil

2 cups peeled and diced apples

3 eggs, well beaten or 3/4 cup egg substitute

2 cups Equal Sugar-Lite

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla extract

1 cup chopped walnuts

Preheat oven to 350 degrees.  Mix together thoroughly the oil, apples, eggs and Equal.  Mix spices with flour and add to apple mixture.  Stir together well.  Add vanilla extract and nuts.  Mix well.  Pour into two greased and floured loaf pans and bake for 50-60 minutes.  Cool about 10 minutes then remove from pans to a wire rack to finish cooling.

Thumb Print Cookies are good for snacking (especially good for diabetic youngsters who want some milk and cookies after school) or used as dessert.  You can serve them with sugar-free ice cream for a tasty and filling dessert.

THUMB PRINT COOKIES

1/4 cup shortening

1/4 cup butter

1/4 cup brown sugar, firmly packed OR 2 tbsp Splenda brown sugar blend

1 egg yolk, reserve white for later

1/2 tsp. vanilla

1 cup sifted flour

1/4 tsp. salt

Finely chopped pecans for rolling

Mix together the shortening and butter.  Beat in egg yolk, vanilla and brown sugar.  Mix well.  All flour and salt.  Mix thoroughly.  Roll into 1-inch balls.  Dip in slightly beaten egg white.  Roll in pecans.  Place about 1-inch apart on ungreased cookie sheet.  Press thumb gently into center of each cookie.  Bake at 375 degrees for 10-12 minutes until golden brown.  Add a dab of sugar-free jelly to the center of each if desired.  Makes 2-dozen cookies.

Note:  This recipe uses a small amount of brown sugar.  This puts a nominal amount of sugar into each of the 24 cookies which should be counteracted by the egg and nuts.  However it is important to be aware of this and work into your diet accordingly!  Or you can substitute 2 tbsp of Splenda’s brown sugar blend.

Yankee Pot Roast is a good recipe for those who work and want to have dinner ready when they get home.  This is a slowcooker recipe which can be very convenient for busy families.  You have meat and vegetables ready, add a salad and a quick dessert.  Dinner is served.

YANKEE POT ROAST

2 1/2 - 3 lbs beef chuck roast

1 lb med baking potatoes, scrubbed, quartered

2 large carrots, cut into inch-size pieces

1 medium onion, quarted

2 bay leaves

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 cup reduced-sodium beef broth

Trim excess fat from beef and discard.  Cut into serving size pieces; sprinkle with salt and pepper.  Combine vegetables and spices in slow cooker.  Place beef pieces over vegetables.  Pour the broth over beef.  Cover and cook on low 8 to 9 hours or until beef is fork tender.  Discard bay leaves before serving.

Note:  1 large parsnip, cut into bite size pieces may be added for more flavor.

Serves six.  Per serving with parsnip: 494 calories, 48 g protein, 35 g carbs

These are just a small sample of the delicious recipes you will find at my website.  New recipes are added daily so there’s always something new for you to try.  Whatever you do, don’t let your meals become dull and boring.  There’s a bundle of good, tasty recipes out there for diabetics.  The more satisfying your meals, the less likely you will be to cheat, risking your health.

Enjoy!

Author: Linda Wilson

Cooker Slow Reviews