Slow Cooker Tips and Tricks?

photo6 (800x697)

Hey, Home Chefs!

I’m working on a piece for Taste of Home on slow-cookers.

Need your best and worst experiences, secret tips, unusual recipes & techniques, etc!

I’ll be naming names!

~Chef Perry
chefperryperkins.com

Advertisements

No Crock-Pot? No Problem…Use the oven!

Ratatouille Recipe
Chef Perry’s Redneck Ratatouille

Like what your reading?

Want to help me feed hungry families, teach at-risk & special-needs kids to cook for themselves and their families, and change lives?

Become a patron!

Just got a very nice email from Ashley L., who is a little concerned with the slow-cooker beef recipe this week. To quote, “HELP! I don’t have a crock-pot, and I can’t afford to go out and buy one…am I going to ruin this roast is I cook it in the over? Can I use a cast-iron dutch cooker, instead?”

Great news…you can, absolutely, cook your crock-pot recipes in the oven, using a dutch oven, cassoulet pan, or even a cast-iron skillet and some heavy foil*.

Here’s one of our favorites, Braised Lamb Shank Tacos…

Braised Lamb Shank Taco Recipe

Another of our most popular dishes is typically cooked in a smoker, or in the crock-pot, but can be done deliciously by slow-roasting in the oven.

Check out The Best Dang Pulled Pork Sliders for several fantastic methods…

Oven Roasted Pulled Pork

By the way, if you’re enjoying this recipe, please subscribe to my newsletter!

You’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

Subscribe to our free weekly newsletter:

Lastly, here’s another favorite, “Low & Slow Southern Baked Beans.”

Now, lot’s of folks make stews and bean dishes in the crock-pot, and they taste pretty good.

What makes oven-roasting better? One word: REDUCTION.

There’s very little reduction in a crock-pot, as the whole idea is to seal moisture IN. Slow roasting allows the liquids to slowly evaporate, thickening and intensifying the flavors.

Crockpot time – Oven time

  • 12 hours/Low – 3 hours/325° F
  • 10 hours/Low – 2 1/2 hours/325° F
  • 8 hours/Low – 2 hours/325° F
  • 6 hours/Low – 1 1/2 hours/325° F
  • 5 hours/Low – 1 hour, 15 min./325° F
  • 4 hours/Low – 1 hour/325° F
  • 4 hours/High – 2 hours/325° F
  • 3 hours/Low – 45 min./325° F
  • 3 hours/High – 1 1/2 hours/325° F

*To use a cast iron skillet, follow the same instructions, but (once the food is in it) wrap the entire skillet in 2-3 layers of heavy foil, before putting it in the oven.

Good luck, let us know if you have any questions!

Youtube-button

– Chef Perry
chefperryperkins.com

Home Chef Cookbooks