FYI Epicurious has an article on this subject.

I swear-I read this as "Crackpot recipes..." and I thought: I've got a ton of those! ( Actually, a bone-in fried squirrel sandwich from a book by Elvis's cook came to mind.)

So...the first thought that came to me after your post...bone-in sandwich? How would you eat that?

so, after enjoying the Unibroue event at Custom House that took place on Sunday, I am tempted to try and recreate the rabbit and root vegetable stew with cavatelli. Do you think rabbit legs would get dried out in the crockpot? if so, what do you think the time limit might be?

Happy Stomach and I were at the Unibroue event too, sorry we missed you there. As I recall, it was braised rabbit, so as long as you keep liquid in the crockpot, I can't imagine the meat drying out. Leave in in there long enough and it might disintegrate, but I doubt it would dry out, as long as there was liquid in there.

Let us know how your re-creation goes.

Depends...are you talking wild rabbit, or Pets or Meat rabbit?

Grew up eating relatively wild (maybe just free-range?) rabbit which was gamey, strong-tasting and stringy and would have benefitted from a long, slow cook like pot roast. Last time I bought rabbit, it was indistinguishable from a slightly tough chicken, even the legs - I should have cooked it accordingly.

Of course, a google search came up with a number of recipes from people who actually might know: Rabbit Hunting Online, or for domestic, Mybunnyfarm.com

I didn't read the rest of this post, so forgive me: but have you tried howstuffworks.com? There should be plenty there.

I've been doing more crockpot cooking now, and I have 2 questions -

1 - if you cook overnight, how do you keep from being woken up by the scent of whatever you are cooking?
2 - is it really safe to leave it simmering on low all day when I am at work? I would put it on "high" for an hour,
then turn it to "low" before leaving. (it will switch to "warm" after however many hours you set it to)

thanks,

leek wrote:2 - is it really safe to leave it simmering on low all day when I am at work? I would put it on "high" for an hour,
then turn it to "low" before leaving. (it will switch to "warm" after however many hours you set it to)

thanks,

I've done this several times. I turn it on to low (8 hours) in the morning before I leave for work and then eat it for dinner when I get back. No problems.

viaChgo wrote:

leek wrote:2 - is it really safe to leave it simmering on low all day when I am at work? I would put it on "high" for an hour,
then turn it to "low" before leaving. (it will switch to "warm" after however many hours you set it to)

thanks,

I've done this several times. I turn it on to low (8 hours) in the morning before I leave for work and then eat it for dinner when I get back. No problems.

This freaks me out too, but I never had any problems, even when using a liner and leaving it on for 10 hours. It doesn't help though when Pie Dude says "are you sure that won't burn the house down?"

For peace of mind, you could review the owner's manual that corresponds with the crockpot (usually available on-line). I'm betting that most, if not all, models contain a thermal protector which shuts down the device if it reaches a certain temperature to avoid overheating. It probably also contains components with high flammability ratings that would not catch fire easily even if the crockpot somehow overheated. Overheating and the subsequent transfer of heat to flammable combustibles is the only way, that I can think of anyway, that a crockpot could conceivably be a fire hazard. However, keep in mind that crockpots were designed for long-term cooking, so I don't imagine that using the product in conformance with its designed purpose would result in any harm. Also, crockpots are not terribly complex designs and they've been on the market for decades, so I would think that if there were any weak links in the design, they would have been worked out years ago.

Having said all that, I wouldn't use my crockpot in a way that wasn't recommended by the manufacturer, or hook it up to, say, 220 volts. But regular use as intended by the manufacturer shouldn't ever be an issue.

FWIW, I leave my crockpot on all day and don't worry about it.

leek wrote:I've been doing more crockpot cooking now, and I have 2 questions -

1 - if you cook overnight, how do you keep from being woken up by the scent of whatever you are cooking?

Funny. That happened to me about a month ago. I was making a very garlicky stew in the crockpot, and about 3:00AM, I popped awake, salivating. My solution is to cook food that is going to smell really good during the day (for other stuff with less of a scent -- like, say, hominy -- I can cook that, and sleep, all through the night).

Recent post on The Simple Dollar, "The Frugal Magic of the 'Five Ingredient Crock Pot Meal'"

I was trolling for some crock pot recipes today and found an Alton Brown recipe for crock pot tapioca pudding.

Could be a useful summer recipe since you don't have to use the stovetop and you can make ahead. I haven't tried this yet but I will, because I love tapioca pudding but rarely make it.

There are a few mixed reviews of the recipe so if you are going to try this you might check them out first. I probably will not follow the suggestion to leave at room temperature for an hour before putting in the fridge.

I've learned NOT to make my crockpot version of 'pulled pork' (one 10-lb butt, rubbed, lagered, smoked, lagered, pop in for 8-hours in a crockpot with 1/2 cup of stock) at night indoors. The smoke will make you think "Fire! Fire!" at about 03h. Really really strong, crockpot smells in the middle of the night. The last one I did, I did it in the garage. Much better.

Eight hours on "low" is what the device is *designed* for, methinks!

So I don't worry about leaving it on, alone.

Geo

Wellll...it's sooooo funny that you ask! Do you like Indian? I am writing an Indian Crockpot Cookbook. I have a blog where I post some recipes. One is Rajmah...Punjabi Kidney beans to die for. Yum. Check it out and tell me if you would consider trying. I'd love feedback on my blog.
It's at www.indianasapplepie.com
That's Indian as Apple Pie

Hope that helps. -Anupy

That sounds like a neato recipe. Is it possible to cook this on low? I'd like to have this running while I'm at work.

Anupy, that sounds *really* good. I bet the smells would wake me up, hungry! And your husband need never know what's in it that tastes so good!

I'm confused by your instructions, tho': in one place you say the heat setting is "high", in another, that it's "low". (I'd rather it be low! : )

Tnx for posting it--

Geo

Hello from Anupy. I'm still writing these recipes/this book. So there are bound to be some typos. Let me look at the low/high setting thing. AND I love that you asked about it being on low. I will see if I can modify the setting to low and then give you the time! Again, that's why I need such feedback. It helps in terms of the writing process. Working on it as we speak!

Okay...just made the change. It should read cook on high. I find that normally, beans on low cook for about 10-12 hours. This recipe should be no different. And, the beauty of beans made with enough water in them as most of the Indian recipes are...is that you can go another couple of hours and the consistency really only gets better. The dish is nearly fool proof. This recipes is one of my most complicated...involving making a traditional "Tarka" - frying onions and spices in oil. I just wanted to remain true to Iyer's recipe. In most of my other recipes you don't even have to bother frying the onions...just dump everything in. Take a look at the Rajmah recipe on a previous post on my blog: www.indianasapplepie.com

I will be sure to try the recipe myself on low to be sure it works, but I've made so many of these recipes like that already that I'm 99 percent positive it will be fine. I will post my findings. I'll try to make it for you all tonight. That means you all have to commit to at least try this recipe...

-Anupy

Anupy wrote:Hello from Anupy. I'm still writing these recipes/this book. So there are bound to be some typos. Let me look at the low/high setting thing. AND I love that you asked about it being on low. I will see if I can modify the setting to low and then give you the time! Again, that's why I need such feedback. It helps in terms of the writing process. Working on it as we speak!

Okay...just made the change. It should read cook on high. I find that normally, beans on low cook for about 10-12 hours. This recipe should be no different. And, the beauty of beans made with enough water in them as most of the Indian recipes are...is that you can go another couple of hours and the consistency really only gets better. The dish is nearly fool proof. This recipes is one of my most complicated...involving making a traditional "Tarka" - frying onions and spices in oil. I just wanted to remain true to Iyer's recipe.

Wait. I'm confused. Is this clarification for the Rajmah or for the Three Note Dal? I though Anupy's first post (that elicited Pie Lady and Geo's responses) was about the Rajmah, but it's the latter that involves frying the onion-spice mixture. Anyhoo... I put the ingredients for the Three Note Dal in the crockpot before I went to bed last night. I guess I see some potential in it being hearty and complex, but my first go at it resulted in just so-so dal that should have been made with a lot less water and perhaps 2-3 more chilies (I used 4 cayenne).

The clarification was for the three note dal. And I will take into account your thoughts that this should be made with less water. Interesting.

I'm surprised that you didn't think it was that great...I really like this recipe and everyone else that's tried it has loved the combination of bay leaves, cinnamon, toasted cumin and coriander. You're right about the heat. Absolutely you could had more chili and I'm glad to hear folks out there are okay with that. I have been worried as I write my book that maybe I'm putting in too much chilis - I don't want to scare anyone off. But, that doesn't seem to be the case so far.

Thanks for the feedback - keep it coming! I'm glad you at least tried the recipe! I hope you'll continue to try more of them. -Anupy

Anupy wrote:I'm surprised that you didn't think it was that great...I really like this recipe and everyone else that's tried it has loved the combination of bay leaves, cinnamon, toasted cumin and coriander.

I do see potential in the recipe. It's just that that combination isn't very new to me, so it may better impress others who are surprised by it. Good luck with your book!

Anupy wrote:I'm surprised that you didn't think it was that great...

Anupy,

As someone who recently went through recipe testing for a book, which included sending recipes to friends and acquaintances for trial, be set for more surprises.

Enjoy,
Gary

Anupy,

Since you are doing Indian in a crockpot. You may find there are recipes suitable for rice cookers, which most Indians have as standard equipment.

Last fall, the New York Times had a recipe for Rice Cooker Chicken Biriyani With Saffron Cream.

Regards,

Hi Gary. I know I know! I am loving this process...and the constructive criticism is wonderful. Though I am as insecure - rather more - than the rest likey. I will try to be sure my skin grows thicker and all I can do is put out what I honestly believe is the best best work I can do. (Okay - I'm going to go cry in a corner for a second....hm....done...I'm back):)

And about the rice cooker recipes. Lovely idea. I will look into it.

Thanks to all of you for all of your honest feedback and idea. Don't worry about my crying and nail biting. It has nothing to do with any of you. It's my Asian-immigrant background that laid the groundwork. And of course my name! (I tell people it's a name that got me beat up plenty in grade school but makes for a great by-line now).

I'll continue to ask all of you to try recipes and again - the recipe is mine. How you use it and modify it to your taste is your own.

-Anupy

I’ve been experimenting with this recipe. It is based on a Mabel Hoffman recipe but with tomato paste added and the amount of everything except the beans and onion increased. I don’t soak the beans since her recipe says it’s not needed. This is a very “tomatoey” and “saucy” baked bean recipe.

Crock Pot Vegetarian Baked Beans
1 lb bag dried small white beans (La Preferida brand has these) or navy beans
4 ½ cups water
1 diced onion
1 six-oz can tomato paste (the typical small cans you see in the store)
½ cup brown sugar, lightly packed (cut to ¼ if you are worried this will be too sweet)
⅓ cup molasses (I use blackstrap but any molasses will do)
1 ½ Tbsp prepared mustard (I use dry mustard mixed with a little cold water per directions, or just put in premade)
Couple grinds or dashes pepper
Couple tsp salt

Put ingredients in crock pot and mix. Crock on HIGH for 7-8 hours. Can move to low after that. I usually stir every three hours, but don’t stir too often since this releases heat. Since this is crocked on HIGH, I only feel comfortable cooking this while I’m home at least part of the time. Maybe if you soak the beans overnight this would work on low all day though.

Before serving, add:

Salt and pepper to taste
A few Tbsp butter
A tsp or two of balsamic vinegar or apple cider vinegar (optional)

This recipe sounds yummy! What is the yield after cooking?

Pie Lady wrote:This recipe sounds yummy! What is the yield after cooking?

Hmm...I guess six to eight servings? I'm using a four-quart crock pot so this is about all I can fit.

I tried Alton Brown's recipe for crockpot steel cut oats.
I didn't use any fruit and I didn't add any dairy until I was ready to serve. (Didn't see the point of cooking half and half for 9 hours.)

Pro: I'm very much not a morning person so it was great to get up to oatmeal that was ready to serve. It would be even nice in the middle of winter instead of the hottest day of the summer....

Con: Kind of ruined the steel cut oat texture. It was mushy to the point that it was very much like rolled oats. Not that it was bad, but it sort of defeated the purpose of using steel cut oats in the first place.

I'll try it again, maybe on a work day so the oats cook for less time.

Edited to add: Somehow missed that this was discussed above. Duh.

Hi,

I have made crockpot grits where they cooked in stock and cream overnight. When we first had them in the morning, they were terrific. I left them in the pot for someone arriving some hours later. By then they had morphed into something dried out and unattractive.

I know, I should have stopped when they were perfect and reheated them later.

Regards,