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Topic: Bulk Cooking Club  (Read 17257 times)
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« Reply #70 on: September 15, 2012 10:32:14 AM »

Great ideas, JulieML!

I've never heard of anyone starting a fire from a crockpot...how would that happen exactly? I don't know, we've always used one! I wouldn't think it would be any bigger risk than leaving your tv plugged in...
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« Reply #71 on: September 15, 2012 11:28:29 AM »

I can't imagine it causing a fire either.  You set it too cook on low or high and you set either 4, 6, or 8 hours.  Once the time is done it automatically goes to "keep warm" so the temperature isn't as high anymore anyways.
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« Reply #72 on: September 15, 2012 01:49:22 PM »

Thanks ladies!  I read your responses to DH, but he's not listening to me right now.   Sad  I'll make him go with me to buy a crockpot in the near future.  My mom always used one as well, but she was mostly a SAHM so I guess she was there to keep an eye on it, anyhow.

It seems great to come home to an already cooked dinner, just add biscuits or whatever, and you're good to go.

(He just yelled from the bedroom:  "Ya got a crock pot cookbook?!"  I guess we got ourselves a convert!  He's so silly!  Roll Eyes)
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« Reply #73 on: September 15, 2012 02:37:03 PM »

Yay! I was also looking for some articles earlier online that would help convince him, but I got distracted lol!
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« Reply #74 on: September 15, 2012 08:33:18 PM »

I bento, so that I always have some bulk food around to play with.

What I Did This Weekend:
-  cut up some bell peppers into strips
-  wash some wild blueberries
-  cooked about six tea eggs (black tea, soy sauce, water + boiled, peeled eggs)
-  washed some fresh fruit

Cooked a batch of egg rice.  (Freshly cooked rice + raw egg, beaten + stirring)  Throw into molds and freeze.

It's hard, although - because I know I will be bentoing food for placements and different things this year.
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« Reply #75 on: September 16, 2012 06:08:08 AM »

We opened up a batch of canned potato and ham chowder for dinner Thursday night. It was so tasty with a salad! Cheesy

What we've learned through the soup canning process is that you are not supposed to thicken the soups until just before you are going to eat them. The thickening agent can keep the soup from reaching a high enough temp to kill off potentially icky bacteria. Basically, you make your soup all the way to the point in which you need to add the thickener and then can in a pressure cooker. When you want to eat the soup, put it on the stove, bring to a boil, and add your thickening agent.

Another thing that we learned is to go light on herbs. The canning process can make rosemary and oregano very strong in your dish.

My husband also made a batch of home made jerky last weekend, both smoked and dehydrated. We wanted to see which one we liked better but we ended up liking both! Smiley
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« Reply #76 on: September 16, 2012 09:49:05 AM »

Great tips on the soup, T!

Since I had such a crazy busy weekend with no time for cooking, we'll definitely be relying on stuff I have in the freezer this week! Yay for not having to worry about dinners!
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« Reply #77 on: September 17, 2012 06:16:15 AM »

I made a batch of soup (made my own chicken stock, too!) for lunches this week, cut up the veggies for my salad and partitioned into servings, and cut up the fruit for my yogurt.  I also put a roast in the crockpot and so far the meat and veggies have been put into roast and veggies (duh), beef enchiladas (yum!) and beef stroganoff (didn't temper the yogurt so it got gross, alas, but I now know for next time and it doesn't taste badly.)  The second round of enchiladas are for dinner tonight, the stroganoff for tomorrow night, and then I've got a lot of meat left to use.

Any suggestions?  I might end up freezing a good portion of it so it doesn't go to waste.
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« Reply #78 on: September 17, 2012 06:38:11 AM »

I like to make hash of of roast beef leftovers. Chop it up and add to some fried potatoes (I'll use packaged hash browns if I'm feeling too lazy to dice potatoes) add a little water to steam, and scramble some eggs to go with it. Depending on what's in the ice box that needs to be used up, I will fix up some flour tortillas and have hash tacos.
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« Reply #79 on: September 17, 2012 08:03:19 AM »

Yum! How about chopping some up and serving with the gravy over egg noodles?
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