Author |
Message |
Grooch
Member
06-16-2006
| Tuesday, December 15, 2009 - 11:55 am
Actually, I am serious about this. I am really surprised that it only takes 3 minutes to parbake. I still kinda like my barbaque idea for par-baking, though.
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Kitt
Member
09-06-2000
| Tuesday, December 15, 2009 - 12:15 pm
Don't take my word on the time, it was a just a guess! As you might be able to see from above, I'm not the most accomplished cook! If ever I need a smoked crust I'll remember your bbq idea!
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Scooterrific
Member
07-08-2005
| Tuesday, December 15, 2009 - 12:37 pm
I thought it meant that you had to boil it first. I was thinking that's gonna be some soggy crust.
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Landileigh
Member
07-29-2002
| Tuesday, December 15, 2009 - 1:08 pm
scoot, that is parBOIL not parBAKE
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Scooterrific
Member
07-08-2005
| Tuesday, December 15, 2009 - 1:13 pm
IT WAS A JOKE!
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Landileigh
Member
07-29-2002
| Tuesday, December 15, 2009 - 3:22 pm
:P
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Escapee
Member
06-15-2004
| Tuesday, December 15, 2009 - 3:32 pm
CAPS LOCK NOT NECESSARY........LOL.
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Scooterrific
Member
07-08-2005
| Tuesday, December 15, 2009 - 4:28 pm
IT IS WHEN YOU'RE TYPING IN ASC WHICH REQUIRES CAPS!!!
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Landileigh
Member
07-29-2002
| Tuesday, December 15, 2009 - 6:28 pm
rachel, just stick your tongue out at her, that's what i do.
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Chewpito
Member
01-04-2004
| Tuesday, December 15, 2009 - 9:04 pm
Kitt, you are right, your parbake answer was right on......
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Maplsyrp
Member
02-10-2009
| Wednesday, December 16, 2009 - 9:19 am
Has anybody ever cooked a pork loin in the crockpot? I have done roast in the crock, is it basically the same? Any suggestions?
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Mak1
Member
08-12-2002
| Wednesday, December 16, 2009 - 10:07 am
I have done pork loin in the crockpot. I just pour in an envelope of pork gravy mix, cover the meat with water and cook it all day on low. It smells wonderful and is very tender and moist.
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Wargod
Moderator
07-16-2001
| Wednesday, December 16, 2009 - 10:10 am
Yeah, you really don't have to do anything different to it than any other peice of meat (though I haven't thought of pork gravy mix, Mak, thanks!) It'll fall right apart, totally awesome. I my crockpot!
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Texannie
Member
07-16-2001
| Wednesday, December 16, 2009 - 10:35 am
tenderloin or loin roast? i have found with the tenderloin because it's already so tender, the crockpot turns it into mush. for the pork loin roast, i do it all the time. i just dump a jar of applesauce and a packet of onion soup mix on top.
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Maplsyrp
Member
02-10-2009
| Wednesday, December 16, 2009 - 1:29 pm
I think it is a tenderloin but now I'm not sure. Thanks for all the suggestions. I love my crockpot also. My bubba the BBQ king suggested a jar of peaches and some bbq sauce.
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Texannie
Member
07-16-2001
| Wednesday, December 16, 2009 - 3:01 pm
yum...that sounds good too! if it's about 2" or so in diameter it's the tenderloin. this is the best recipe for cooking a tenderloin. http://www.recipezaar.com/Perfect-Pork-Tenderloin-63828
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Mak1
Member
08-12-2002
| Wednesday, December 16, 2009 - 4:39 pm
(yw, Wargod) I've used Texannie's method too, after she posted it a couple years ago. It is delicious. I've cooked pork with bbq sauce, too. I never would have thought to add peaches, but it sounds yummy.
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Tishala
Member
08-01-2000
| Wednesday, December 16, 2009 - 5:34 pm
Maybe not the appropriate place to post this, but last week I got a set of 3 oval bakers from Crate and Barrel for only $8.95 and they are really good. I bought them because I had some Le Creuset stoneware bakers that sorta crapped out--and each Le Creuset bakers cost about 4 or 5 times more than the Crate and Barrel ones. These are elegant, bright white, and clean up super easy. The largest is more than big enough to roast a whole chicken, the smallest is good for a small gratin/roasting veggies, and the medium is....in between.
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Costacat
Member
07-15-2000
| Wednesday, December 16, 2009 - 5:58 pm
Grooch, I parbake my pizza crust on the grill! 
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Texannie
Member
07-16-2001
| Wednesday, December 16, 2009 - 6:02 pm
What a great deal, Tish!
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Maplsyrp
Member
02-10-2009
| Thursday, December 17, 2009 - 9:11 am
Thanks for all the good ideas. A friend suggested a cup of red wine and a package of lipton onion soup mix. Bubs actually showed up last night with a can of peaches so I went with his idea and invited him to dinner tonight. Hope it turns out good. Bubs inherited all the cooking genes in the family and he and Hubs are great cooks. Me, not so much. My MIL visits a Crate & Barrel store in the Dallas/FW area and brings me bowls and things. My favorite so far are a set of three bowls that I use for pasta.
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Teachmichigan
Member
07-22-2001
| Thursday, December 17, 2009 - 6:41 pm
Thanks for the link, Tish - I've got mine ordered. 
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Zgoodgirl
Member
08-22-2003
| Monday, December 21, 2009 - 2:52 pm
I was looking for a good candied orange recipe (the chewy ones that you can dip into dark chocolate) and found several that required long, low temp times in an oven. I have a dehydrator and thought if that could possibly be the same, but when I google dehydrator and candied oranges, all I found are orange chips. And that sounds kinda crunchy and I don't want crunchy. I'm thinking it won't hurt, but the only thing I have done in my dehydrator is jerky. Anyone have a recipe for this that will let me use my dehydrator at least for chewy, orangey goodness? TIA!
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Escapee
Member
06-15-2004
| Monday, December 21, 2009 - 3:42 pm
I wonder if you can candy them like you do maraschinos. Otherwise I would use mandarins and just dip them in chocolate like you do strawberries just melt chocolate in a sauce pan and dip the pieces in. maybe drizzle them with melted white chocolate after that.
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Wargod
Moderator
07-16-2001
| Wednesday, January 06, 2010 - 12:16 pm
Can you cook a turkey roast in the crockpot? Darren's company gives a gift certificate for butterball products for a holiday bonus and we bought the roasts this year...I'm kinda tired of them. I'm thinking of doing a soup or turkey and dumplings, something like that. I'd thought about the crockpot before, but I'm not really sure how long it'd have to cook or if it should be chopped up into chunks first.
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