RE: Crock pot cooking, has anyone perfected it yet?

[CajunCamper]

 
Maybe it s just me, but I have never eaten anything that was cooked in a crockpot that tasted right. Hey I want it to work for me because it is such a natural for camping, but beef stew in a crockpot just doesn t taste like beef stew if you know what I mean. I mean it s not bad, I don t want you to think that I can t eat it, but everything seems to lack something when cooked in a crockpot. Does anyone else find this to be true and does anyone know what the cause is?

[mike4947]

 CajunCamper
We found the slow cooking sore of makes any spices disappear. We usually double the amount with half in at the start and the other half in about a half hour to an hour before it s done.

[wiininkwe]

 CajunCamper
I find that I really miss the browned and rich look of cooking in a regular pan.   I usually brown the meat on the stove or the fire, then add it to the crockpot and then deglaze the pan and pour those juices into the crockpot.    It gives the stew or whatever a richer flavor.  
 T
 []

[luvourjayco]

 CajunCamper
Like Mike says season when things are almost ready. I usually add just enough to flavour in the beginning then when almost done taste and add till right at the end. I also found that if you decrease the liquid a bit at the beginning and add more only if needed things are usually more flavourful. I love my crock pot and use it all the time. I guess I have gotten used to it and don t notice any flavour loss at all.

[ShirleyT]

 CajunCamper
One of our favorite camping crockpot meals is beef and gravy. We just use what ever cuts of beef are on sale (chuck steak, roast, etc). Matter of fact I am having leftovers of beef and gravy tonight, couldn t resist making it yesterday. When I made it the meat was frozen so I cooked it all night and the next day on low. Then just added a couple of packages of brown gravy mix about an hour before it was time to eat. OH yeah, I add some water to the meat when I start it cooking.

[kathybrj]

 CajunCamper
We like a pork tenderloin, browned first, then thrown in the crock pot on low all day, adding BBQ sauce every couple of hours. Then pull it  apart with forks before serving on rolls.

[CajunCamper]

 CajunCamper
Thanks for your suggestions, sounds like I need to brown the meat before adding to the crock pot and also add more seasoning than usual as well as remove some of the grease from the pot. Good I ll give this a try. When camping, do any of you leave your crock pot on all day unattended? That s what attracts me about the crock pot is the idea of coming back to the campsite after a full day of activities to a prepared meal. I just have to get the taste right. By the way kathybrj that pork tenderloin sounds good.

[cb]

 CajunCamper
This is a toughie!!  I m always disappointed with the texture of chicken in the crockpot.  Casserole-type recipes seem to me to be the best, especially if the meat is browned first.  But our daughter often does chicken breasts and barbecue sauce, which she shreds and serves on hamburger buns.  It s delicious.  Our most successful tries have been a Polish sausage, sauerkraut, carrot and potato mixture, and beef stew.  We ve done both of these while camping, leaving the crockpot plugged in outdoors and set on top of the stove.  We went hiking for the day and came back to very yummy meals.  I think that soups and chili would be good, too.  It bears research because everybody has different ideas about how things should taste.

[angelsmom10]

 CajunCamper
Boy, I have never had any problems.  I don t know what I do different.  I just throw in the meat, vegetables (if any, but at least onion with beef), and liquid and slow cook all day.  Meat is always tender and falling apart. (making my mouth water).
 
 

[CajunCamper]

 CajunCamper
Is it possible to get a thick rich gravy for a stew in the crock pot? If so, how? I grew up here in south Louisiana where men are usually the main cooks in the households and we like rich gravies and sauces. When we make a stew, we usually cook it in a black cast iron pot and start our gravy by making what we call a " Roux"  pronounced Rooo. Because of the low heat of the crock pot, making a Roux is impossible so I don t get that thick rich gravy. Duhh, it just dawned on me to make the roux in a seperate pot and add to the crock. You see I talked long enough to come up with my own solution.

[luvourjayco]

 CajunCamper
Cajun as long as the liquid is boiling in the crock pot you can add whatever you usually do to make the gravy thicker. Personally I combine flour, water and a few spices in a small jar cap it tight mix it well so no  lumps then add slowly to boiling liquid in the crock pot.  Make sure you stir as you add or you ll get lumps. Put the lid back on and turn to low for a bit and allow the gravy to cook for about 5-10 minutes. Gives you the nice rich gravy.
 
 PS if you like the darker gravy simply add a bit of soya sauce in place of some of the salt.

[kitphantom]

 CajunCamper
We use tapioca flour to thicken stews, etc. in the crockpot. The first recipe I used for this method called for instant tapioca, so there were the tiny tapioca beads in the stew. I found tapioca flour in the " Bob s Red Mill"  brand (& maybe other natural food brands) near the baking section in the grocery store. I usually just stir the meat (sometimes some of the veggies) & flour in a separate bowl (I don t measure, just add until it gives a really good covering) and then add it to the crockpot. If mixed in the crockpot itself, I have to be extremely careful to make sure the flour doesn t collect around the botton edge-not terrible, but makes extra thick goo right there, sort of like a bead of caulk.
 Some things are very good in the crockpot, but I ve had my share of so-so things - DH sometimes ends up with leftovers to pack for lunch for quite a while.
 Have to admit, I ve never take the pot camping, no room tenting or PUing & very few places with elec. where we camp

[mike4947]

 CajunCamper
Even with a Roux you still need to bring the liquid to a boil to get the thickening power or else you add so much Roux that s all you taste. Grab any good basic cook book, Like The Better Homes and Garden or Betty Crocker cook book for lot s of hints on cool thickners.