Showing posts with label part. Show all posts
Showing posts with label part. Show all posts
Saturday, March 21, 2015
Frequently Asked A Year of Slow Cooking Questions Part II

Ive gotten a slew of related questions the past few months, and while I absolutely LOVE answering questions (I really do, dont read this with sarcasm. The idea of actually helping real, breathing people in any way I can is exhilarating---please dont ever feel like youre bugging me with any of your questions. I promise if youre asking, somebody else already has. :-) ) I figured it might be helpful to round up some of the recent most frequently asked.
Part I of Frequently Asked A Year of Slow Cooking Questions is located here.
and see: Slow Cooker Troubleshooting
1) How do you keep your slow cookers clean?
I use Adam. HA! No, really, Adam is pretty much the slow cooker washer guy. Hes an expert you know, one of his first jobs was washing dishes in the kitchen at the local hospital.
For the most part, Id suggest emptying the stoneware as soon as you can. If you have leftover food, scrape it into a tupperware or some other sort of storage container. This isnt mandatory, you can certainly store the food safely in the fridge in the stoneware, but it is NOT recommended to reheat in the stoneware in the crock for leftovers, so you might as well clean it out on day 1.
If you have baked on gook, the absolute best way to get it off without ruining your manicure (HA! on the manicure. Although you can get a pretty nice pedicure...) is to fill the stoneware insert with hot water and add a tablespoon of dishwasher powder.
Then float a fabric (dryer) softener sheet in the water and let it soak overnight. Then wash in the dishwasher, or by hand in the morning as usual. If you do not have the dryer sheets, a gollop of liquid fabric softener will do the trick, too.
DO NOT ever put a hot stoneware into your sink and fill it with cold water. It will crack. And then youll be super sad.
As for the slow cooker base with the heating element, do NOT fill it with water, ever. Make sure to read the pamphlet that comes with your particular slow cooker for the manufacturers suggested cleaning technique, but what I do is use a very slightly damp paper towel to wipe out any dribbles or a clorox wipe (I puffy heart love clorox wipes).
2) Whats the difference between a Crock-Pot and a Slow Cooker?
Nothing. Crock-Pot is a brand name of the first type of slow cooker, formally under the Rival label. There actually isnt such thing as a "crockpot"----although many people do call their slow cooker a "crockpot." There are many manufacturers of slow cookers on the market. These are the ones that I happen to use in my own home kitchen.
3) What size slow cooker should I buy?
It depends on what you are interested in cooking, and your family size. Slow cookers work the best when they are 2/3 to 3/4 of the way full. The recipe times are for this amount of food---if your pot isnt full enough, the food will cook faster and might burn. If its a bit too full, your food will take longer to cook than the suggested cooking times.
Before my year-long challenge, I had 2 slow cookers that I used for everything: a 5.5-quart Smart Pot and a 1.5 quart mini crock I got at a Black Friday sale at Walmart for $4.95 (score!) These pots served my family of 4 quite well until I started this challenge.
I then upgraded to a 6.5 quart eLume (I was given it from Crock-Pot), and that is now my new go-to. I also like the Hamilton Beach Set and Forget, especially the locking lid---its fantastic for potlucks and travel. These are the slow cookers and accessories (hand mixer, pyrex/corningware inserts I happen to use in my own home kitchen.
For a family of 2-3, buy a 2-4-quart
For a family of 3-5, a 5-6-quart
For a large family, or for entertaining groups of people, opt for a 7-8 quart slow cooker
I adore my Little Dipper, and use it quite often for dips, fondues, and even as an air freshener!
4) What if I only have a huge slow cooker? Can I still make recipes that call for a smaller size?
Yes. Its super easy. Simply insert an oven-safe dish (Pyrex, Corningware, etc.) into your large stoneware, and load the ingredients into the dish.
This will create a smaller cooking vessel inside of your slow cooker. Then cover and cook like normal. It will take a bit longer for the dish inside to get up to temperature, but your food will cook just fine.
If you are cooking a dish (chicken, for instance, which has the tendency to dry out) and the recipes calls for a 4 quart, but you only have a 6 quart (this is an example...) put the ingredients into your slow cooker, then put a layer of foil or parchment paper down near the food to help trap in the steam and moisture near the food. Then cover and cook like normal. This is also a big help if your slow cooker has one of those super helpful (now this is sarcasm..) "vent" holes in the lid or in the side of the stoneware insert.
PLEASE BE CAREFUL when removing the foil or parchment paper at the end of the cooking time. The steam will be quite hot and will shoot out. Keep small children far away.
5) Are all of your recipes gluten free? What about the ones in the book?
Yes. We happen to be a gluten free family, because my 4 year old has been diagnosed with Celiac, which is an intolerance to gluten (found in wheat, barley, and rye). The book is completely gluten-free, and all the recipes on this site have been made gluten-free. PLEASE! read all labels carefully on your own, because manufacturers are known to sometimes change ingredients with little-to-no warning.
If you are not gluten-free, simply ignore my notes and use the ingredients you normally would use when cooking for your family.
Want more info on going gluten free? I wrote about our journey a bit, here, and there are links at the bottom that will be helpful.
6) Do you peek while slow cooking?
Yes. I am not the best at following rules, and I often taste, stir, and poke at my food while its in the slow cooker. Ive heard from reliable sources that you can lose up to 20 minutes of valuable cooking time each time you peek, but I have not noticed that to be the case. Peeking and tasting makes me feel like Im doing something, and it makes me happy. I like being happy.
That said, if you are baking with your slow cooker, or are making a layered casserole such as lasagna or tamale pie, try not to peek until the very end of the cooking time, so moisture doesnt escape. And DO NOT peek on the yogurt recipe---keep the valuable heat inside.
7) How come you arent posting every day anymore?
Because my year-long challenge is over! Im currently slow-cooking baby number three, and am working on some other freelancing commitments, along with trying my hardest to give my children more of me than they got last year. I am still completely infatuated with my slow cookers and use them VERY regularly. Id be absolutely lost without them.
8) Have you seen Julie & Julia? Not yet! It looks like a group of my friends will go together next week. I cant wait.
I hope this helps, some! If you have other questions, let me have em in the comment section. xoxo steph
related topics:
Frequently Asked A Year of Slow Cooking Questions, Part 1
Slow Cooker Troubleshooting
My New Years Resolution
Alphabetical Recipe List
Holiday Recipe List
Help! My Slow Cooker Cooks Too Fast!
Thursday, March 5, 2015
18 Weight Loss Tips Based on Science Part 2 of 2
Eat More Fiber
Fiber is often recommended for the purpose of weight loss. Although the evidence is mixed, some studies show that fiber (especially viscous fiber) can increase satiety and help you control your weight over the long term.
Eat More Vegetables and Fruits
Vegetables and fruits have several properties that make them effective for weight loss.
They contain few calories, but a lot of fiber. They are also rich in water, which gives them a low energy density. They also take a while to chew, and are very filling.
Studies show that people who eat vegetables and fruits tend to weigh less. These foods are also super healthy and nutritious, so eating them is important for all sorts of reasons.
Don’t Drink Calories
Sugar is bad, but sugar in liquid form is even worse. Studies show that liquid sugar calories may be the single most fattening aspect of the modern diet.
For example, one study showed that sugar-sweetened beverages are linked to a 60% increased risk of obesity in children, for each daily serving.
Keep in mind that this applies to fruit juice as well, which contains a similar amount of sugar as a soft drink like coke. And eat whole fruit, but use fruit juice with caution (or avoid it altogether) if weight loss is your primary goal.
Eat More Protein
Protein is the single most important nutrient when it comes to losing weight.
Eating a high protein diet has been shown to boost metabolism by 80 to 100 calories per day, while helping you feel so satiated that you eat up to 441 fewer calories per day.
With regards to weight loss, one study also showed that protein at 25% of calories reduced obsessive thoughts about food by 60%, while cutting the desire for late night snacking in half.
Eat Snacks
Skipping out on snack time won’t necessarily lead to weight loss, since low calorie consumption can actually slow metabolism. Eating less than three times a day may benefit those who are obese, but research shows skipping meals throughout the day and eating one large meal at night can lead to some undesirable outcomes (like delayed insulin response) which may increase the risk of diabetes. Instead of forgoing breakfast or lunch, stick to a few meals a day with healthy snacks in between.
Meditate
Emotional eating – essentially eating to make ourselves feel better (often when we’re sad or anxious) – can interfere with weight loss goals. But meditation – using techniques like muscle relaxation and achieving self-focus – can help binge eaters become aware of how they turn to food to deal with emotions.
Steer Clear of Simple Carbs
Simple carbs are the white stuff – white bread, most pastries, refined sugars (like in soda). What makes it so simple? These foods provide energy, but lack the same nutrients (vitamins, minerals, and fiber) as complex carbohydrates. The body also breaks simple carbs down quickly, spikes blood sugar (insulin), and leaves your tummy might rumbling sooner than you imagined.
Choose whole grains instead, which may reduce potentially dangerous excess abdominal fat buildup (which can lead to diabetes). Switch to whole-wheat pasta or whole grain bread, or try grains like brown rice, quinoa, or millet.
Turn Off the Tube

Eating while watching television is linked to poor food choices and overeating. Getting sucked into the latest reality show can bring on mindless eating and it can be easy to lose track of just how many chips we’ve just thrown down the hatch. It’s not just the mindlessness of watching television that’ll get us. Commercials for unhealthy foods and drinks may increase our desire for low-nutrient junk, fast food, and sugary beverages.
Don’t “Diet,” Eat Healthy Instead
One of the biggest problems with “diets,” is that they almost never work in the long term.
If anything, people who “diet” tend to gain more weight over time, and studies show that dieting is a consistent predictor of future weight gain.
Instead of going on a diet, make it your goal to become a healthier, happier and fitter person. Focus on nourishing your body, instead of depriving it.
Source: http://www.inquisitr.com/1741595/18-weight-loss-tips-based-on-science/
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