|Posted on Tuesday, May 25, 2010 - 1:18 am: || |
hi thinking about venturing back into the slow cooker world. I am a vegetarian - so meat is not an option, usually what I used my slow cooker for is to cook my own beans/lentils from scratch...
nervous though - has anyone had a reaction from using a slow cooker just for cooking beans?
|Posted on Sunday, May 30, 2010 - 5:43 pm: || |
I haven't tried cooking beans in a slow cooker, but have done okay with some foods. I usually bring a bit pot of dry beans and water to a boil at night, cover and remove from the heat and let sit till morning. Then I drain the water and put in fresh and just simmer on low heat until soft.
|Hoofbeats in Heav'n|
|Posted on Friday, April 08, 2016 - 7:09 am: || |
I am not a vegetarian. Most dishes i want to cook in a slow cooker involve some meat, along with other ingredients. Could you give me some tips about what to do, or not do, when cooking food in a slowcooker?
Also, right before i made the msg connection, my dad and i gave my mom a pressure cooker for christmas. Is that a no no for meats? What about other foods? It sits unused.
I was considering using it for making homemade pickles and relish. I have never canned before, either. i am kinda scared.
If i did the pressure cooker method on some cucumber pickles, would that be ok? What about if onions or various things like that were added?
Should we sell the pressure cooker? Is it that bad for me?
|Hoofbeats in Heav'n|
|Posted on Friday, April 08, 2016 - 7:13 am: || |
Oh, another question, for clarity... Are pressure cookers and slow cookers the same things?
What is a crock pot?
Mom says that pressure cookers are different than slow cookers. She told me that a crock pot was the first brand of slow cooker, and is the same thing.
What's the consensus? Is this correct?
|Posted on Thursday, May 26, 2016 - 5:14 am: || |
Personally, I use a pressure cooker to cook meat and don't have a problem with it. But, the MSG that bothers me is the man-made chemical stuff, but natural glutamates don't appear to be an issue for me. If you're getting meat, look for all natural or minimally processed. That will mean there haven't been any dyes or "flavor enhancers" or other things added.
Even if it's organic but doesn't say minimally processed, stay away.
|Posted on Thursday, May 26, 2016 - 6:26 am: || |
I have used a slow cooker from time to time. I just don't add a lot of liquid if I am cooking meat. Meat has naturally occurring glutamate. If we add a lot of water and heat we are hydrolyzing that protein in our own kitchen, meaning we are breaking down or denaturing it into a form that can enter our bloodstream very quickly. For the highly sensitive, this can be bad. I have not pressure cooked meat or beans. Processing pickles is not a problem...cukes are not high in protein and amino acids like glutamate. Just be sure you use organic vinegar. As Marie 12 says, when buying any meat, make sure it is not pumped with additives like broth, chemicals that tenderize, MSG, or preservatives. I usually roast, grill or saute meats.