lol spam

 

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(this is different,looks good too)

Slow Cooker Char Siu Pork Roast


Ingredients

* 1/4 cup low-sodium soy sauce
* 1/4 cup hoisin sauce
* 3 tablespoons ketchup
* 3 tablespoons honey
* 2 teaspoons bottled minced garlic
* 2 teaspoons grated peeled fresh ginger
* 1 teaspoon dark sesame oil
* 1/2 teaspoon five-spice powder
* 2 pounds boneless Boston butt pork roast, trimmed
* 1/2 cup fat-free, less-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

 

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Hrm, that does sound diff than what you normally see... might add that to the list of stuff to try.

 

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i made a oxtail soup in a crockpot yesterday ... it was awesome


oxtail - there were 3 in my package
1 bottle of beer - (i used zeigenbock amber)
1 tomato - diced
3-4 small potatoes - diced
1 large onion - diced
dill
ground savory
steak seasoning
oregano
salt


put beer - oxtail - and onion in crock pot on high for 2 hours

add in tomatoes, herbs, and enough water to cover everything cook for 4 more hours

skim excess oil off the top (i skimmed about 2 cups)

add potatoes .... salt to taste ... cook for 2 more hours ... serve over rice

 

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I've got to try this one, I'll substitute pork for chicken.

INGREDIENTS (Nutrition)

* 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 1 large red bell pepper, seeded and sliced into strips
* 1 large onion, coarsely chopped
* 1/2 cup chicken broth
* 1/4 cup soy sauce
* 1 tablespoon ground cumin
* 3 cloves garlic, minced
* 1/2 teaspoon red pepper flakes
* salt and pepper to taste
* 2 tablespoons cornstarch
* 2/3 cup creamy peanut butter
* 1 tablespoon soy sauce
* 1/4 cup lime juice
* 3 green onion, chopped
* 1/4 cup chopped fresh cilantro
* 1/2 cup chopped roasted peanuts

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DIRECTIONS

1. Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
2. Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
3. Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

 

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i heard crock pots are bad because they suck all the nutrients out of some foods, and don't heat up the food enough to stimulate enzymes and stuff in other foods....is there any truth to this?

Totally false. The act of cooking does break down some vitamins, but that's not specific to crock pots (it's the heat that breaks down some nutrients).

And crock pots definitely do not cook too low. In fact, the "low setting" on most crockpots is way too high for me! I've been known to cook using the "warm setting" which is around 180F.

oh ok good...i been thinking of buying a crock pot so i can leave it on all day while i am not home, and cook an entire meal in the pot.


the info i had read said that since the vegetables and stuff are soaking in the cooking liquid/water for so many hours that it loses more nutrients than if you were to boil something then drain it right away. it was on wikipedia or something so it may just be bogus tho of course.

Let me amend my statement slightly--crockpots don't suck/leach the vitamins out of the food any more than any other cooking vessel given the exact same length & cooking circumstances (which is what I thought you were asking). Nutrition, length of time, temperature, and the vegetable are going to vary greatly, depending upon the circumstances. Spinach is interesting. Cooking spinach reduces some of the vitamin content, but the heat liberates some of the essential minerals. Beans generally become more nutritious when cooked. However, you can cook the living day lights out of some veges. That's one of the reasons why I prefer a crockpot that has a setting where I can cook below the boiling point.

Having said all of this, I don't sweat the mechanics of a slow cooker. If it turns out good, you're going to eat it up. A good tasting, 50% less nutritious vege is going to trump the one that's more nutritious yet bland from steaming. If you only eat a bit of the latter and end up tossing it out, what good does it do you?