Carol's Culinary Cues - January, 2009

 (c) Carol Fenster, Ph.D. - President, Savory Palate, Inc.

8174 South Holly St., #404, Centennial, CO  80122

800.741.5418

ISSN 14244

IN THIS ISSUE:

-Slow Cooker Tips

-Making the Most of Oven Meals

-Freezer Meals in www.GfreeCuisine.com

-Where in the World is Carol?

-What is Carol Reading?

Slow-Cooker Tips

Slow cookers (you may call them crockpots) are the perfect time saver, especially now that winter has set in and we're eating more stews, soups, and casserole-type dishes. Here are some tips to make the most of that appliance:

* If your doesn't have a removable insert, replace it with one that does. Being able to wash the insert in the dishwasher is an incredible time-saver. Some cooks like the new disposable plastic liners, so give those a try if you wish.

 

 
*Since slow cookers don't brown meat or poultry, browning it in a skillet before putting it in the slow cooker vastly improves its flavor and appearance. I know this involves more work and more dishes, but it really makes a difference.

*Don't lift the lid to take a peek. Not only does that break the vacuum seal between the lid and the insert that help seal in the heat, but precious heat escapes and this prolongs the cooking time. If your recipe says to stir during cooking, then do it. Otherwise, leave the lid alone.

*If there is too much liquid in the slow cooker, drain some of it off and either boil it in a saucepan to reduce it down or thicken it a bit with a bit of cornstarch whisked into water. 

*Treat the insert carefully; don't set the hot insert on a cold surface such as a granite countertop or run cold water into it. The shock could break it. Don't use harsh abrasives on it, either.

*Wondering what to cook in your slow cooker? I cook my favorites spaghetti sauce (it's in all of my cookbooks), stews, ribs, bean soups, whole grains (especially those take a long time to cook such as brown rice or sorghum). I love knowing my dinner is cooking while I'm away from home.

Making the Most of Oven Meals

One of the reasons I love fall and winter is that I the oven-cooked meals. I am especially fond of cooking whole chickens, not only because I like roasted chickens but because I love having leftover chicken for future meals during the coming week. It also takes some of pressure off me in terms of planning meals. If we have roast chicken, I know we'll have pot pie and sandwiches during the coming week.

 

For example, when I roast a chicken I always include carrots and onions in the pot so we can enjoy them with the meal. Then, I put the leftover chicken and vegetables in the refrigerator. We use the chicken for sandwiches at lunch the next day. Then a day or so later, we have Chicken Pot Pie for dinner, using more of the leftover chicken and the cooked vegetables. Sometimes, I top it with a biscuit topping; other times, I use a pastry crust or sometimes leftover mashed potatoes. By this time, most of the meat has been removed from the chicken bones. So, I take those bones (and some carrots, celery, tomatoes, onions, thyme, bay leaf, and salt and pepper) and simmer it all in a stockpot for at least a couple of hours to make chicken broth. I cool the broth down a bit, then freeze it in plastic containers about 1 3/4 to 2 cups each (just like the commercial containers).

 

You could do something similar by cooking a chuck roast or other cut of beef in the oven. I'm also fond of browning a whole package of ground beef even if I don't need it all right away. I put the extra browned ground beef in the freezer, clearly labeled, and it is such a time-saver to just take out what I need and not have to have to wait while it browns.

Freezer Meals Save Time

Most of us have a freezer, but are you really making the most of it? In my new subscription service, www.GfreeCuisine.com we offer a new set of 7 freezer meals to choose from every month.  One of the tricks I'm using in my own kitchen is to freeze meat in its marinade. It marinates as it freezes, and then continues to marinate while it thaws in the refrigerator. By the time I cook it, it's well-marinated. Just remember to take it out of the freezer in time to thaw.

 

Food for Thought

"There are some things you learn best in calm, and some in storm." --Willa Cather, American author, from "The Song of the Lark

 

Where is the World is Carol?

No travel in January, but I am speaking to the Denver Celiac Sprue Group on Thursday night, February 5; Tri-County Celiac Support Group in Detroit, MI on Monday night, February 9. And, on Wednesday night, March 4, I'm speaking to the Orange County Celiac Sprue Group in Garden Grove, CA. Mark your calendars and come see me.

What is Carol Reading?

My latest book is What Einstein Told His Cook and the follow-up, What Einstein Told His Cook 2 (both by  Robert Wolke). It's a lot of kitchen science, none of it gluten-free, but very helpful and informative. Next is How to Read a French-Fry by Russ Parsons. More kitchen science, but I love learning about "why" things work the way they do in the kitchen.