Gravy's Cooking Thread

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Khane

Khane

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I cook whole chickens in my slow cooker all the time. When they're done I hit em with my food torch to crisp up the skin.

Pork loin I would recommend doing in the oven though. Every time I've tried to do a pork loin in the slow cooker it hasn't come out well. But maybe I just suck at cooking pork loin.
 
Lanx

Lanx

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Lohk_sl said:
Thanks for the responses and insight. How big of a crockpot do you need to cook for two people? The meats I was thinking of are chicken whole or bone-in, skin-on legs and split breasts; pork loin roast, butt or shoulder roast; beef @ 80/20 ground or pot roast.

I assume a 4-Quart is big enough for that, right?

Been trying to think of cheaper ways to consume protein. Been consuming more eggs and lentils to cut costs.
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what type of chicken?
broiler 2lb, fryer 3lb or roaster 4lb

honestly even a broiler would have a hard time fitting in a 4q crockpot whole with veggies on the bottom.

i'd agree with vitality, do it in the oven, butterfly it and roast it, this youtube is a guy copying alton's good eats chicken (since you know, you can't show good eats)


i used to do that almost every week, now i do beer can chicken, you can go cheap and just get a beer can and stick it up the chickens ass and put it on a pyrex, i wanted more stability and didn't want my chicken to wobble and fall so i got this
Amazon.com : Steven Raichlen Best of Barbecue Beer-Can Chicken Rack with Drip Pan (Stainless Steel) - SR8016 : Patio, Lawn Garden
rrr_img_87435.jpg


you can also use it on the grill, while you don't need to, i usually brine my chickens for a few hours or overnight, turn the oven on, stick the chicken on the beer can (i just use water since i don't drink) rub canola oil(high smoke point) all over it and pop it in the oven, usually done in 90ish mins (kitchen probe).

literally takes 15mins prep, 5 if you skip the brine.
 
Deathwing

Deathwing

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Too lean and not enough connective tissue to compensate for what is essentially overcooking the hell out of something.
 
BrotherWu

BrotherWu

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Khane_sl said:
I cook whole chickens in my slow cooker all the time. When they're done I hit em with my food torch to crisp up the skin.

Pork loin I would recommend doing in the oven though. Every time I've tried to do a pork loin in the slow cooker it hasn't come out well. But maybe I just suck at cooking pork loin.
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The wife has a pretty simple recipe for pork loins that is pretty simple. Must be a loin, though, not a tenderloin.

1. Dry it.
2. Rub it with salt and pepper.
3. Brown all sides in olive oil. Get a good sear.
4. Line the bottom of the crock pot with chopped onion.
5. Place the browned loin on top of the onions.
6. Deglaze the pan and pour it over the loin.
7. Cover with a jar of salsa verde.
8. Cook for about 8 hours.

You can also add chopped garlic, carrots and/or potatoes.
 
lurkingdirk

lurkingdirk

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Whatever size you get, make sure it has handles to fasten it closed like this one:

Amazon.com: Crock-Pot SCCPVL600S Cook Dining

That allows you to make soup or whatever at home, and then take it wherever in the car without spilling it around corners and so forth. They are awesome.

And I would say if it is just the two of you, as long as the crock pot is big enough to fit a medium roasting chicken in, you're good to go!
 
Soygen

Soygen

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Just as soon as I find somewhere to put this dead hooker.
 
Soygen

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So far, it's awesome. We've done NY strips a few times, chicken breasts a few times. I did some hard boiled eggs. Perfect every time. Next weekend I think I'm going to do scallops in it.
 
Ao-

Ao-

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Soygen_sl said:
So far, it's awesome. We've done NY strips a few times, chicken breasts a few times. I did some hard boiled eggs. Perfect every time. Next weekend I think I'm going to do scallops in it.
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Can you try softboiled eggs with it?
 
Deathwing

Deathwing

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Boiling, by definition, is at a specific temperature. Sous vide has no advantage when it comes to boiling eggs, soft or hard.
 
Soygen

Soygen

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Deathwing_sl said:
Boiling, by definition, is at a specific temperature. Sous vide has no advantage when it comes to boiling eggs, soft or hard.
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This is wrong. Boiling is a single temperature that can completely overcook the eggs. Sous vide will do them perfectly without any chance of overcooking, assuming you set the temp to the right setting for your desired consistency.

EDIT: Just to be clear, the sous vide never 'boils' the water. So if we're literally talking boiled...yeah.
 
Ao-

Ao-

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Deathwing_sl said:
Boiling, by definition, is at a specific temperature. Sous vide has no advantage when it comes to boiling eggs, soft or hard.
Click to expand...
On the other hand, maintaining temp for specifics yolk consistency with just boiling water can be hard as hell to do.
 
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