Crockpot question...
Posted by yabbitgirl on Apr 16, 2011 · Member since Apr 2006 · 14266 posts
I have a crockpot that someone gave me years ago. I've used it somewhat, but...Does anyone else find that it changes the flavours of some things, particularly fresh garlic and some other herbs? I've tried to make things like my Spanish lentils, but I found that it made the raw garlic sort of bitter and strange.
Right now I am using it to finish some chana dahl that tried to stick to the pan it was in before the chickpeas were cooked completely. I hope it works and doesn't spoil my masala.
Anyone else have this problem? Anything I should avoid?
I haven't had this problem with garlic, but I have read about other people having the same problem. I think it is particular to adding raw garlic and onions directly to dishes and then slow cooking them. Most of the recipes I use call for cooking the garlic in oil first, then adding it to the slow cooker. If you wanted to add raw garlic, I'd add it at the end instead (maybe 10-30 minutes before the end of cooking to let the flavors meld).
I also tend to add black pepper at the end - I vaguely remember something about it turning things bitter if you let it cook a long time, but I could be wrong.
I add raw garlic to a crock pot full of beans all the time. I do it around the same time I put the beans in or shortly after. Sometimes I also add onion. I've never had a problem with it.
Dear Yabbit,
http://vegweb.com/index.php?topic=31193
;)
Dear Yabbit,
http://vegweb.com/index.php?topic=31193
;)
Well I thought I had asked before but I couldn't fiind it. The Search function doesn't, for me. Thanks!