Low Carb Slow-Cooking

nanner said:

I don't know anything about slow cooking or crockpots. Are there alot

of

Quoted message said:

meals that can be made in it that are LC? I see all this crockpot

excitement

Quoted message said:

and would like to try it.

Chilli and such early on in plans or for folks who need to
stay very low for one reason or another. Low low carb
veggies are soft or un-dense or whatever and they become
mush when put into a crockpot in the morning. So try
recipes where the veggies are supposed to become mush
like the peppers and/or tomatoes in chilli. Consider
adding the low carb veggies an hour before serving, but a
big advantage of a crockpot is dumping everything into it
in the morning and it's done when you get home from work.

Later one when root veggies are a part of your plan,
crockpots rule. Get the tougher root veggies like
rutabagas and they will be fabulous when you get home from
work.

I haven't seen the pre-mixed foods in the market yet but I
doubt any of them are low carb.

I love pot roast in the slow cooker. I put brussel sprouts and celery (I
dont mind them mushy). Season and brown ~2lbs boneless chuck on both sides,
place in slow cooker. Put veggies on top,pour 1/2-1C beef broth in. Set at
low for 6-8hr or high 4-5. Mmmmmm. I like doing pot roast in the bags too.
I segregate DBF's potatoes and carrots on one end and my veggies on the
other.
"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I don't know anything about slow cooking or crockpots. Are there alot of
meals that can be made in it that are LC? I see all this crockpot
excitement and would like to try it.

Thanks
JoAnna

Dana Carpender has a new Low Carb Slow Cooker recipe book out.
http://www.amazon.com/exec/obidos/tg/detail/-/1592330762/qid=1106414534/sr=1-2/ref=sr_1_2/002-1972684-1137607?v=glance&s=books

In news:[email hidden],
nanner <[email hidden]> stated
| I don't know anything about slow cooking or crockpots. Are there alot
| of meals that can be made in it that are LC? I see all this crockpot
| excitement and would like to try it.
|
| Thanks
| JoAnna

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

nanner said:

I don't know anything about slow cooking or crockpots. Are there alot

of

Quoted message said:

meals that can be made in it that are LC? I see all this crockpot

excitement

Quoted message said:

and would like to try it.

Chilli and such early on in plans or for folks who need to
stay very low for one reason or another. Low low carb
veggies are soft or un-dense or whatever and they become
mush when put into a crockpot in the morning. So try
recipes where the veggies are supposed to become mush
like the peppers and/or tomatoes in chilli.

these things aren't in my chili anyway! mainly just handcut beef & spices.
mmmmmmmmmmmmm (had it last night!!)

Consider

Quoted message said:

adding the low carb veggies an hour before serving, but a
big advantage of a crockpot is dumping everything into it
in the morning and it's done when you get home from work.

Later one when root veggies are a part of your plan,
crockpots rule. Get the tougher root veggies like
rutabagas and they will be fabulous when you get home from
work.

i don't work either so maybe it's just not something i need!

Quoted message said:

I haven't seen the pre-mixed foods in the market yet but I
doubt any of them are low carb.

I don't wanna eat that wierd stuff anyway - thanks!!

"Kristen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love pot roast in the slow cooker. I put brussel sprouts and celery (I
dont mind them mushy). Season and brown ~2lbs boneless chuck on both sides,
place in slow cooker. Put veggies on top,pour 1/2-1C beef broth in. Set at
low for 6-8hr or high 4-5. Mmmmmm. I like doing pot roast in the bags too.
I segregate DBF's potatoes and carrots on one end and my veggies on the
other.

Thanks - this sounds do-able. What are "the bags"? I am an old fashion
cooker - I don't know about these new fangled conveniences! My momma didn't
have 'em!

"FOB" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dana Carpender has a new Low Carb Slow Cooker recipe book out.
http://www.amazon.com/exec/obidos/tg/detail/-/1592330762/qid=1106414534/sr=1-2/ref=sr_1_2/002-1972684-1137607?v=glance&s=books

thanks - i'll check it out!!

Quoted message said:

In news:[email hidden],
nanner <[email hidden]> stated
| I don't know anything about slow cooking or crockpots. Are there alot
| of meals that can be made in it that are LC? I see all this crockpot
| excitement and would like to try it.
|
| Thanks
| JoAnna

nanner said:

I don't know anything about slow cooking or crockpots. Are there alot of
meals that can be made in it that are LC? I see all this crockpot excitement
and would like to try it.

Thanks
JoAnna

There's nothing quite like a good bottom round roast, pork
roast, whole chicken, etc. cooked in a crockpot. Just dump
the meat in the pot on a nice little bed of onions and a
tiny bit of water, put it on high for about six hours, and
you have a couple of wonderful meals. We cook the veggies
separately, usually in the microwave, so they are still
crisp. Don't be afraid to experiment. You almost can't
overcook the meat.

Bon appetit!

Marsha/Ohio

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

nanner said:

I don't know anything about slow cooking or crockpots. Are there alot of
meals that can be made in it that are LC? I see all this crockpot
excitement and would like to try it.

Thanks
JoAnna

There's nothing quite like a good bottom round roast, pork roast, whole
chicken, etc. cooked in a crockpot. Just dump the meat in the pot on a
nice little bed of onions and a tiny bit of water, put it on high for
about six hours, and you have a couple of wonderful meals. We cook the
veggies separately, usually in the microwave, so they are still crisp.
Don't be afraid to experiment. You almost can't overcook the meat.

Bon appetit!

Marsha/Ohio

thanks - i think i will try it!

Ignoramus22756 said:

Crockpots would use less electricity though.

not if someone has a gas oven.

😉

One I do is a pork roast or country style ribs with sauerkraut, an onion or
two, a bit of white wine and a few caraway seeds.

In news:[email hidden],
nanner <[email hidden]> stated
|
| thanks - i think i will try it!

"The Queen of Cans and Jars" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ignoramus22756 said:

Crockpots would use less electricity though.

not if someone has a gas oven.

😉

Yes, I use gas :o) Also - is that a safe temp to cook meat? I think my
dehydrator uses a lower temp...so far, so good!

nanner said:

"The Queen of Cans and Jars" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ignoramus22756 said:

Crockpots would use less electricity though.

not if someone has a gas oven.

😉

Yes, I use gas :o) Also - is that a safe temp to cook meat? I think my
dehydrator uses a lower temp...so far, so good!

i cook chicken at 200 all the time. just make sure you leave it in
there long enough and it should be fine.

nanner said:

"The Queen of Cans and Jars" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ignoramus22756 said:

Crockpots would use less electricity though.

not if someone has a gas oven.

😉

Yes, I use gas :o) Also - is that a safe temp to cook meat? I think my
dehydrator uses a lower temp...so far, so good!

I use a meat thermometer to measure the temp AFTER cooking. I shoot
for 165 degrees next to the bone in the thickest part. At that temp,
the meat is usually falling off the bone anyway.

"Ignoramus22756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

nanner said:

"The Queen of Cans and Jars" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ignoramus22756 <[email hidden]> wrote:

> Crockpots would use less electricity though.

not if someone has a gas oven.

😉

Yes, I use gas :o) Also - is that a safe temp to cook meat? I think my
dehydrator uses a lower temp...so far, so good!

Is it safe, provided that

1) the chicken was not frozen
2) its inside has reached safe temperature, which is very important
for chicken especially. 180 degrees for poultry according to the
USDA. I may go slightly lower, but not much lower.

If you slow cook chicken like that for a few hours, it will be pretty
soft. Make sure that it does not lose its water content, so, either
wrap it in foil, or place a pan with water inside the oven.

I slow cooked a bunch of meat today on my smoker/grill, it turned out
pretty good.
--
223/173.3/180

More interested in slow cooking beef or pork - not so much poultry. Any tips
for that? pork could be iffy, no?

In the grocery store near where canned gravy and envelopes with spices are
the 'roast in bag' sets. One side has a roasting bag and the other the
spices. Simple and clean up is easy.
Kristen
"nanner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Kristen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I love pot roast in the slow cooker. I put brussel sprouts and celery (I
dont mind them mushy). Season and brown ~2lbs boneless chuck on both
sides, place in slow cooker. Put veggies on top,pour 1/2-1C beef broth
in. Set at low for 6-8hr or high 4-5. Mmmmmm. I like doing pot roast in
the bags too. I segregate DBF's potatoes and carrots on one end and my
veggies on the other.

Thanks - this sounds do-able. What are "the bags"? I am an old fashion
cooker - I don't know about these new fangled conveniences! My momma
didn't have 'em!

Ignoramus22756 said:

nanner said:

"Ignoramus22756" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 22 Jan 2005 16:25:57 -0500, nanner <[email hidden]> wrote:

>"The Queen of Cans and Jars" <[email hidden]> wrote in message
>news:[email hidden]...
>
>Yes, I use gas :o) Also - is that a safe temp to cook meat? I think my
>dehydrator uses a lower temp...so far, so good!

Is it safe, provided that

1) the chicken was not frozen
2) its inside has reached safe temperature, which is very important
for chicken especially. 180 degrees for poultry according to the
USDA. I may go slightly lower, but not much lower.

If you slow cook chicken like that for a few hours, it will be pretty
soft. Make sure that it does not lose its water content, so, either
wrap it in foil, or place a pan with water inside the oven.

The degree of doneness is the determinant of how much water-based
juice is "purged." It doesn't matter if it's wrapped or if there's a
pan of water in the oven. That pan of water is a pointless exercise.
It merely serves to humidify the atmosphere slightly. The moisture is
neither absorbed by the meat, nor does it slow the loss of juice. It
will run up your energy bill a bit, though, by lowering the
temperature in the oven while the water goes through phase changes.

Quoted message said:

Quoted message said:

Quoted message said:

I slow cooked a bunch of meat today on my smoker/grill, it turned out
pretty good.

More interested in slow cooking beef or pork - not so much poultry. Anytips
for that? pork could be iffy, no?

why iffy, you should be fine...

Meats - all meats - will be safe once you get above 140° center
temperature. Bacterial contamination is a surface phenomenon and only
becomes a more serious question dealing with meats that are ground or
"tenderized" by running through a "cuber" or other form of cutter..

Roasting at anything above about 225° will rather quickly sterilize
the surfaces. Texas-style briskets are often cooked for BBQ at
considerably lower temperatures, but for a long time. 180° oven temp
overnight isn't unusual, and is perfectly safe.

Crockpots bring the temperature up high enough to kill critters and
since water is a much better heat transfer medium than air, the safety
happens faster (the time it takes to come up over 140°) and more
thoroughly.

Pastorio

nanner said:

I don't know anything about slow cooking or crockpots. Are there alot of
meals that can be made in it that are LC? I see all this crockpot excitement
and would like to try it.

Thanks
JoAnna

I've been living out of my crockpot lately. Buy the cheapest meats and
chicken parts on sale, throw them in the crockpot with nothing at all,
add a couple mushrooms and a bit of red wine a few hours later, and dine
on a splendid feast by dinner time.

You can make a very nice pulled pork by crockpotting country style pork
ribs and adding a little of my low carb barbecue sauce at the start and
a bunch after draining the liquid half an hour before serving. Recipe
for the sauce is on my low carb recipes page, linked below.

--Jenny Type 2 diabetes since 1998. Hba1c 5.7%
Low Carbing for 5 years. 140 lbs (goal)

Cut the "carbs" to respond to my email address.
-----------------------------------------------------
What they Don't Tell You About Diabetes Web Site
http://www.geocities.com/lottadata4u/

Jenny's Low Carb Diet Facts & Figures site
http://www.geocities.com/jenny_the_bean/

Looking for help controlling your blood sugar?
Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm
----------------------------------------------------------------

In article <[email hidden]>, "nanner" <[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

I slow cooked a bunch of meat today on my smoker/grill, it turned

out

Quoted message said:

Quoted message said:

pretty good.
--
223/173.3/180

More interested in slow cooking beef or pork - not so much poultry. Any tips
for that? pork could be iffy, no?

Pork has been slow cooked, in smokers, for centuries now down south.
Meat that has been slow cooked is generally more tender than meat that
has been quickly cooked at high heat (which is why you need to slow cook
cheaper cuts of beef, and you can quickly cook a good cut of beef at
high heat). Also, trichinosis in pork is vasty overstated today, in the
USA anyway. 137F is the minimum temperature for pork, anything over that
is fine; you don't need to cook it to 165F like your grandmother did.

I often buy a cheap beef roast, slow cook it in the oven (set to 225F)
until the inner temperature is around 125F, then let it rest, put it in
the fridge, and use a cheap home meat slicer to make my own roast beef
for sandwiches (you can skip the roll if you don't eat any bread on your
LC diet). I get the roasts on sale for $2/lb and put several in my
freezer. It beats the $8/lb the deli wants for sliced roast beef, and I
can make it the way I like - rare. In fact I have a roast thawing in the
fridge today, to probably cook tomorrow.

--
---
Chris Smolinski
Black Cat Systems
http://www.blackcatsystems.com

Did you miss my pork post earlier? I do a pork roast or country style pork
ribs with sauerkraut, a little white wine, a couple of onions, and a few
caraway seeds. Never any problems with it. I often set it at high for a
couple of hours till the food gets up to temperature and then switch to low
but that's only to hurry things up as I don't usually get going early in the
morning.

In news:[email hidden],
nanner <[email hidden]> stated
|
| More interested in slow cooking beef or pork - not so much poultry.
| Any tips for that? pork could be iffy, no?