Stephen Haffly wrote to Dave Drum <=-
I've done the equivalent of sous vide .... by mistake. I was preparing some chicken thighs for dinner and put them in the crock-pot to cook
while I was at work. I fumbled the temperature setting to "warm"
rather than "low". Oooopsie. When I got home the thighs were cooked through and quite tasty. Served with cauliflower and broccoli for
a nice meal for two.
Not quite the same, but it sounds like it was quite good nevertheless.
Our small crock-pot only has off, low, and high though. We would need
to go with the big crock pot to get a warm setting.
Equivalents seldom are exactly the same. Bv)= My baby slow cooker is
a Kitchen Gourmet in the 1 1/2 quart size. It has done yeoman service
in the 20 or so years I have owned it. I don't remember where I bought
the thing .... possibly Target or ShopKo. I also have a 5 quart Crock
Pot and a 7 quart Cuisinart slow cooker. And the Crock Pot casserole
cooker (3 1/2 quart). All have warm settings. The Cuisinart and the
C-P casserole have the advantage of a sealable lid for transporting to
off-site venues -- which comes in handy from time to time.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Casserole Crock-Pot Chuck
Categories: Five, Beef, Potatoes, Vegetables, Herbs
Yield: 4 Servings
3 1/2 lb (to 4 lb) boneless chuck
- roast
4 lg Russet potatoes; peeled,
- sliced 3/16" thick
2 lb Bag "baby" carrots
2 lg Onions; peeled, sliced thin
1 1/4 oz Pkt onion soup mix
Layer the bottom of the casserole with the sliced
potatoes. Salt and pepper the beef on both sides and
lay on the spuds.
Fill in around the sides with the carrots and cover
all with the sliced onions. Sprinkle the packet of
onion soup mix over the top.
Secure the lid to the casserole and cook on low for
about 6 hours (high for 2 1/2 to 3 hours)
RECIPE FROM: Dave's imagination, done on the fly
Uncle Dirty Dave's Kitchen
MMMMM
... It could be the best thing since the invention of the donut.
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