Tom Lacalamita

Article / Updated 09-19-2022

A slow cooker is truly a pleasure to use. Manufacturers seem determined to outdo themselves in making slow cookers more user-friendly and convenient, so you have plenty of options when picking out a slow cooker: Shape: Slow cookers are available in two shapes: round and oval. The traditional round shape is perfect for making soups, chilis, and stews. The oval slow cooker can prepare larger pieces of food, such as whole chickens. Size: For convenience, slow cookers come in a wide variety of sizes ranging from 1-quart to 7-quart capacity. The most popular size units are the 4- and 6-quart versions. Heat-resistant glass cooking containers: Some new slow cookers have cooking containers made of heat-resistant glass that enables the user to brown over the stovetop and then continue cooking in the same container in the slow cooker. Nonstick coating: If you don’t want to have to spray your slow cooker’s container with vegetable oil cooking spray, get a slow cooker that has a nonstick coating on the cooking container. Divided container: You can find slow cookers that come with an inner pot that’s divided into two separate cooking compartments. This divided cooking system enables you to make two different dishes at the same time. Digital settings: You can now find some slow cookers with a digital display. With the simple push of a button, you can choose the cooking time and temperature you desire. Easy-transport innovations: You might want to get an attachment that anchors the lid to the base for trips in the car or an insulated carrying case.

Cheat Sheet / Updated 04-05-2022

You can cook virtually anything in a pressure cooker — from meats and main courses to rice, potatoes, and vegetables of every description, to dessert. Better yet, pressure cooking allows you to prepare foods up to 70 percent faster, on average, than conventional cooking methods do, which means you save energy in addition to your precious time.

Cheat Sheet / Updated 01-31-2022

You can make easy and delicious meals in your slow cooker, with some helpful tips, you can even convert your favorite traditional recipes to the slow cooker. Make sure you use the slow cooker temperature guide to cook dishes thoroughly and convert temperatures, if necessary.

Article / Updated 12-14-2020

Celebrate New Year's Day, St. Patrick’s Day, or any day you need some of the luck of the Irish with traditional corned beef and cabbage. Corned beef needs long, slow cooking for tenderness, but it's easy work with a slow cooker. In the morning, put everything in the pot, and you'll come home to a delicious, hot meal. Readily available in most supermarkets, corned beef is beef brisket that has been cured in a seasoned brine. Corned Beef and Cabbage in a Slow Cooker Preparation time: 20 minutes Cooking time: Low 6 to 7 hours Yield: 8 servings 4 large all-purpose potatoes, peeled and cut into 1/2-inch-thick slices 2 carrots, scraped and sliced thin 3- to 4-pound thin-cut corned beef brisket 1 head of green cabbage (2 pounds), cut into 8 wedges 1 tablespoon whole black peppercorns 1 bay leaf 1-1/2 cups water Lightly spray a 6-quart slow cooker with vegetable oil cooking spray. Layer the potato slices on the bottom of the slow cooker along with the carrots. Place the corned beef on top of the vegetables. Position the cabbage alongside the meat. Add the peppercorns, bay leaf, and water. Cover and cook on low for 6 to 7 hours, or until the meat and vegetables are fork-tender. Remove the meat and let it sit, covered, 15 minutes before slicing against the grain. Save any leftover corned beef for great sandwiches or chop it up and combine with potatoes and onions for hash.

Article / Updated 04-13-2017

The suggested cooking times in the following list begin when the pressure cooker reaches high pressure. Always bring the pressure cooker up to high pressure over high heat, then lower the heat to stabilize the pressure depending on the type of stove-top pressure cooker you’re using. Your electric pressure cooker with automatically do this for you. Always start with the shortest cooking time; you can always continue cooking under pressure for an additional couple minutes until the desired texture is reached. Food Cooking Time (in Minutes) Apples, chunks 2 Artichokes, whole 8 to 10 Asparagus, whole 1 to 2 Barley, pearl 15 to 20 Beans, fresh green or wax, whole or pieces 2 to 3 Beans, lima, shelled 2 to 3 Beets, ¼-inch slices 3 to 4 Beets, whole, peeled 12 to 14 Broccoli, florets or spears 2 to 3 Brussels sprouts, whole 3 to 4 Cabbage, red or green, quartered 3 to 4 Carrots, ¼-inch slices 1 to 2 Cauliflower, florets 2 to 3 Chicken, pieces 10 to 12 Chicken, whole 15 to 20 Corn on the cob 3 to 4 Meat (beef, pork, or lamb), roast 40 to 60 Meat (beef, pork, or lamb),1-inch cubes 15 to 20 Peas, shelled 1 to 1½ Potatoes, pieces or sliced 5 to 7 Potatoes, whole, medium 10 to 12 Potatoes, whole, small or new 5 to 7 Quinoa 7 Rice, brown 15 to 20 Rice, white 5 to 7 Spinach, fresh, 2 to 3 Squash, fall, 1-inch chunks 4 to 6 Squash, summer, sliced 1 to 2 Stock 30 Sweet potatoes, 1½-inch chunks 4 to 5 Turnips, sliced 2 to 3

Article / Updated 04-13-2017

Pressure cookers can save you time and money, helping you prepare delicious meals that retain nutritional values often lost in other cooking methods. Pressure cooking does require some adjustments, however. Follow these tips for the best pressure-cooking results: Brown meats, poultry, and even some vegetables — like chopped onions, peppers, or carrots — first and then deglaze the pot for more intense flavor. In a stove-top pressure cooker, simply add a small amount of oil, such as olive or canola oil, to the pressure cooker and heat, uncovered, over medium-high heat. Add the food in small batches and brown the food on all sides. Remove the food to a bowl and set aside. You’re now going to loosen up and remove those delicious, cooked-on juices and tiny food particles left behind by deglazing the pot with a small amount of wine, broth, or even water. Return the cooked food previously removed from the pot along with the remaining ingredients and cook under pressure. For an electric cooker, follow the same steps just described, selecting the Brown setting. Don’t overdo the liquid. Because food cooks in a closed, sealed pot when cooking under pressure, you have less evaporation and should therefore use less cooking liquid than when cooking in a conventional pot. Regardless of what you’re cooking, however, always use enough liquid. A good rule of thumb is at least 1 cup of liquid; however, check the owner’s manual or recipe booklet to see exactly what the pressure-cooker manufacturer recommends. Never fill the pot more than halfway with liquid. Don’t fill any pressure cooker with too much food. Never fill a pressure cooker more than two-thirds full with food. Also, never pack food tightly into a pressure cooker. If you don’t follow these basic rules for cooking under pressure, the pressure cooker won’t operate efficiently, affecting how the food comes out. You may also cause the safety valves to activate, especially if there’s too much food in the pot. Remember that even pieces mean evenly cooked food. Food should be cut into uniform-sized pieces so that they cook in the same amount of time. Use stop-and-go cooking for perfect results. When making a recipe that contains ingredients that cook at different times, begin by partially cooking slow-to-cook foods, such as meat, first. Then use a quick-release method to stop the pressure cooker. Next, add the faster-cooking ingredients — such as green beans or peas — to the meat. Bring the pot back up to pressure again and finish everything up together at the same time. Start off high and finish up low. When cooking in a stove-top pressure cooker, start cooking over high heat. After you reach pressure, lower the burner to a simmer. No need to worry about adjusting the heat when cooking in an electric pressure cooker. The appliance does it for you automatically. Play burner hopscotch to avoid burning when cooking in a stovetop pressure cooker. When you reach pressure over high heat, you lower the burner to a simmer. Gas burners react quickly, but most electric burners don’t. If you have an electric stove, use two burners: one on high heat to reach pressure and a second set on a low setting to maintain pressure. Switch the pressure cooker over to the burner with the low setting when you reach pressure. Set a timer. Have a kitchen timer handy so that after the pressure cooker reaches and maintains pressure, you can set it for the cooking time specified in the recipe. Note that electric pressure cookers have their own digital timers built in. Use an electric pressure cooker if you want to do pressure cooking the super-easy way. Choose the desired pressure level by pressing either the high or low pressure button on the control panel. Then, set the desired time you want to cook under pressure by pressing the high or low button for increasing or decreasing cook time. Now, press Start. The pressure cooker starts the countdown time when the level of pressure you chose is reached. It then beeps when done, telling you your food is ready. Bear in mind that high altitude means longer cooking times. You may have to increase the cooking times if you live at an elevation of 3,000 feet above sea level or higher. A good general rule is to increase the cooking time by 5 percent for every 1,000 feet you are above the first 2,000 feet above sea level. Release that pressure. When the food is done cooking under pressure, use an appropriate pressure-release method, according to the recipe you’re making. Be sure never to attempt a cold-water release with your electric pressure cooker — unless you want to shorten its lifespan or your own! Never submerge the appliance in water and always be sure to unplug it before cleaning.

Article / Updated 03-26-2016

An authentic slow cooker is a simple, uncomplicated appliance with no moving parts. Even though you most likely know what a slow cooker looks like, this list breaks down the parts of every slow cooker: Transparent cover: Most slow cookers have a heavy glass lid, but some are plastic. Always cover the slow cooker when cooking, to retain heat. The clear lid lets you look in, eliminating possible heat loss from having to remove the lid. The heavy weight of the lid creates a tight seal. Highly glazed stoneware insert pot: In keeping with the original Rival Crock-Pot design, most true slow cookers have a removable, highly glazed, thick round or oval ceramic stoneware pot (called a crock). Wrap-around heating elements: The low wattage, wrap-around, electric heating elements are encased between the outer and inner metal housing and never make direct contact with the stoneware crock. Metal wrap-around housing: The base of the slow cooker is made up of a double-walled metal housing that contains the heating elements. Because the heating elements never make direct contact with the stoneware insert pot, there are no hot spots, eliminating the need for stirring. Variable controls: All slow cookers have dial controls on the front. They usually include off, low, high, and perhaps auto or keep warm.

Article / Updated 03-26-2016

Egg-lemon chicken soup dates to the days of the ancient Greeks and is enjoyed around the Mediterranean. In traditional egg-lemon chicken soup, the egg adds body and silkiness, while the lemon adds a nice tang to the broth. Preparation time: 25 minutes Cooking time: 8 to 10 hours on Low, plus 25 minutes Yield: 6 servings 1 chicken (4 to 5 pounds) 4 chicken wings 1 clove garlic 1 large onion 2 carrots 2 stalks celery 1/2 bunch parsley 1 bay leaf 1 1/2 teaspoons salt 1/2 teaspoon whole black peppercorns 1 chicken bouillon cube 4 quarts cold water 1/3 cup uncooked rice 3 large eggs 1 large lemon Salt Cut the chicken into quarters. Peel and crush the garlic. Peel the onion. Scrape the carrots and cut them into 1-inch pieces. Cut the celery into 1-inch pieces. Wash the parsley and tie it together with string. Place the chicken quarters, chicken wings, garlic, onion, carrots, celery, parsley, bay leaf, salt, peppercorns, and bouillon cube in a 6-quart slow cooker. Pour the water over the chicken and vegetables. Stir the ingredients together. Cover and cook on Low for 8 to 10 hours, or until the chicken and vegetables are tender. Remove the chicken from the slow cooker with a slotted spoon. Skin and debone the chicken. You can cut the chicken into chunks and freeze it for later use. Remove the parsley and bay leaf, and discard. Pour the broth and vegetables through a fine mesh strainer. Press out as much liquid from the vegetables as possible. Discard the vegetables. Taste the broth and season with additional salt, if needed. Place 6 cups chicken broth in a pan. Bring to a boil over medium-high heat. Lower to a simmer. Add the rice and cover the pan. Cook for 15 minutes. Remove from heat. Separate the eggs, placing the whites in a large mixing bowl and the yolks in a small bowl. Juice the lemon. Beat the egg whites until stiff. Add the egg yolks and beat until light. Gradually stir in the lemon juice. Slowly pour 2 cups of the simmering broth into the egg mixture, stirring constantly. Pour the beaten-egg mixture into the broth, stirring constantly. The constant stirring prevents the egg from curdling. Continue stirring for 1 minute. Adjust the seasoning with salt. Serve immediately. Per serving: Calories 101 (From fat 27); Fat 3g (Saturated 1g); Cholesterol 107mg; Sodium 751mg; Carbohydrate 10g (Dietary fiber 0g); Protein 7g.

Article / Updated 03-26-2016

Whoever Betty was, she must have been a creative, thrifty cook with some day-old bread, butter, and apples on hand. Apple Brown Betty transforms simple ingredients into a really cozy, homey dessert. Preparation time: 20 minutes Cooking time: 1 1/2 to 2 1/2 hours on High Yield: 6 servings 5 medium Granny Smith apples 1/4 cup (1/2 stick) unsalted butter 3 cups fresh white bread crumbs 1 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Peel and core the apples. Cut the prepared apples into cubes. Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray. Melt the butter in a large nonstick skillet over medium-high heat. Add the bread crumbs. Cook until lightly browned and toasted, stirring frequently. Remove immediately from the pan and place in a mixing bowl. Add the sugar, cinnamon, and nutmeg. Stir to combine. Sprinkle 1/3 of the buttered crumbs in the slow cooker. You want to cover the bottom of the slow cooker with the crumbs. Cover with 1/2 the apples. Sprinkle the apples with another 1/3 of the crumbs. Repeat Steps 11 and 12. Cover and cook on high for 1 1/2 to 2 1/2 hours, or until the apples are tender. Per serving: Calories 324 (From fat 81); Fat 9g (Saturated 5g); Cholesterol 22mg; Sodium 291mg; Carbohydrate 60g (Dietary fiber 3g); Protein 3g.

Article / Updated 03-26-2016

Thoroughly washing hands is one of the most effective ways to prevent contamination. Although most people know that they should wash their hands well before handling food, many people don’t follow that safety guideline. Most germs and bacteria are passed from one person to another by hand contact. You shake hands with someone, or someone touches something you eat and — bingo — you wind up getting contaminated. Wash your hands well for at least 20 seconds with warm water and soap before touching and preparing food and after using the bathroom, changing diapers, and handling pets. As logical as this may seem, not everyone takes the time to do so. Sure, people may wash their hands, but is it as thorough as it should be? Probably not. Take the test yourself. Set a kitchen timer for 20 seconds and begin washing your hands immediately. Doesn’t it feel like the longest 20 seconds of your life? If you don’t have a watch or clock close by, try this technique to ensure you wash your hands for a minimum of 20 seconds: Sing one slow round of “Twinkle, Twinkle, Little Star,” which is about 20 seconds long. When you try this for the first few times, watch the clock as you sing so you can recognize the pace that it takes for a full 20 seconds to pass. Even though you wash your hands before preparing food, you must also wash them well after touching food and before moving on to another food. For example, if you handle raw chicken that has salmonella and then handle salad makings without washing your hands well, you most likely will contaminate the salad and ingest salmonella when you eat it, even though it will be killed off in the chicken when it is done cooking.