I am cooking French dip, using a chuck roast. And I ended up having to substitute a recipe (I didn't have a can of soup so I improvised). It took a bit longer than I thought and now dinner won't be done til around 9 to 10. Is there any way I can turn the heat up do it cooks faster without it ruining my dinner?
Ok, from the clarification in the comments:
I'd say that roughly speaking, "high" cooks twice as fast as "low". This is a very rough estimate, and also depends on the slow cooker a lot (they vary in temperature...). So, each hour you spend on high is like spending two hours on low. You can use that to figure when to turn your slow cooker up so its ready on time.
Example: You have 7 hours until dinner. Recipe says 9 on low. So you do 2 hours on high and 5 hours on low. The 2 hours on high count for 4 hours of cooking on low, so you have the 9 hours the recipe called for. And 5 and 2 are the 7 actual hours you have until dinner.
Given how approximate the conversion is, you should probably plan to have it ready a bit before time, and then turn it down to "keep warm". Note that cooking will continue on "keep warm", especially as it'll take a while for the food to cool. Keep warm should be around 150°F, which will keep the food safe to eat (its out of the danger zone), but will actually continue cooking, just very slowly.
Also, you should check on when its done by visual clues (as much as possible), and (as quickly as possible) check the texture. You want to keep the lid closed as much as possible, opening it will slow it down a lot. Check no more than once per hour.
If you have a thermometer you can leave in the meat, you could use its internal temperature. My newest slow cooker has a temperature probe, but most don't, so that's probably not an option. Though depending, you may be able to stick a probe thermometer through one of the vent holes in the lid.
I have a couple slow cookers, just some fairly cheap generic brand, and they both have Low, High, and High-then-Low settings. I've seen similar settings on other slow cookers.
The one manual I can find for my cookers says:
Possible Duplicate: Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? When sauteing food with oil, how do the following two sequences differ in the final taste of the food? A Place oil in skillet. Turn on stove and wait for oil to heat up. Place food in skillet. B Turn on stove and wait until it's hot. Place oil in skillet. Oil should heat up in a few seconds. Place food in skillet.
Possible Duplicate: What is the difference between various types of flour? I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and pecans and I have people who don't like those things coming to dinner, so I am looking for another recipe. The recipes I am finding though all call for cake flour and I don't bake a lot of cakes so I didn't want to buy it just for this recipe, can I turn AP flour into cake flour or what is the difference between the two? I have bread flour and AP flour in the pantry.
I'm getting ready to heat up a pre-prepared meal (the ones that are kept in the freezer), and the instructions say to place in a pan and cook on high heat for three minutes. When should the three minute timer start? As soon as I turn on the heat, or after the pan is nice and hot?
I want to bake a chard quiche. Normally, I would use short pastry for the crust, but I want to practice my flaky pastry skills. Still, I plan to bake it in the normal quiche form. It is white glazed ceramic, slow to heat up, slow to release heat, and doesn't get as hot as metal. Will this be OK? Can I expect the flaky crust to turn out nice, or do I risk it to become soggy/non-crispy/whatever?
). The pasta I had with it was Rigatoni. However the taste turned out to be a bit bland. What can I do to spice up this recipe? I want it to be more intense,perhaps roasting the vegetables first and then frying them. Will that help? Otherwise what can I add to increase its taste? Thanks. Edit : Instead of having pasta with this sauce, can I have Ciabatta baked in the oven with it? ...I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried
I have 60 oz of evaporated milk and don't know what to cook with it. I have found some recipes, but they only call for 12 oz to be used and I'm about to get another 36 oz. What is a good recipe (or recipes) that use a lot of evaporated milk? Breakfast, lunch, dinner, snack, or desert recipes are welcome. This question taught me that I can turn some of it into sweetened condensed milk, so that can be one of the ingrediants too.
Possible Duplicate: How can I keep pasta from sticking to itself? We have a spaghetti dinner at our church and the problem is is that we don't mix it in with sauce because some don't want sauce others don't want a lot of sauce some do. So my question is after I cook the pasta I put it in a colander to drain and it sets till ready to put in hotel pan on the steam table, however by then it's stuck together, how can I keep this from happening or how do I keep it from happening?
cheese. It also has very small (1 mm) cottage cheese like curds in it. I found out that you can make Ricotta simply by heating up whey. That causes the albumin protein to turn into ricotta. The first step to make Greek Yogurt is to heat up the milk to denature albumin protein. Apparently this results in the protein staying in the yogurt instead of the whey. So I thought if I didn’t heat the milk up as hot, it would keep more albumin protein in the whey and the result would be a smoother yogurt, and a higher yield of ricotta from the whey. What I ended up with was more whey and less yogurt
I always use frozen chestnuts to make marrons glacés since I can find those all year long (and not only during winter) and because they're already pealed. I can cook them in simmering water without making them split or break up. But they always start breaking up on the third or fourth day when candying them. How can I avoid them from breaking into pieces and keep them whole? When I candy them, it's 75% sugar, 25% water, brought to boiling point. I turn off the heat, wait for the boiling to stop, and put the basket inside the pot. And wait 24 hours before next plunge. Thanks for any help