posted
At one point I think we had a discussion here about OAMC and make-ahead and crockpot cookery, and there was a recipe for lasagna in the crockpot that you made in a different container and then could plop in the crockpot to cook it. It wasn't quite what you were hoping for, as I recall. (At least, I think it was you. It might have been someone else, and I'm too lazy to look right now.)
Anyway, I was browsing around the web and came across a recipe for crockpot lasagna that can be made ahead and put in the fridge until you're ready to cook it or done right when you want to cook it, but that is done directly in the crockpot. So I thought you might be interested (or whoever it was who wanted it.) I'm making some annotations to this recipe so I'll put them in italics.
Slow-Cooker Lasagna
4 lbs. ground beef (or, I imagine, turkey, or chicken, or meat substitute, or whatever.) 4 (28 oz.) jars spaghetti sauce 32 lasagna noodles (uncooked) 3 (15 oz.) containers cottage cheese (or, I would think, ricotta, if you're a traditionalist like me) 4 tsp. dried Italian seasoning (I'd use a lot more dried herbs and probably some fresh garlic, too.) 1 1/3 cups water (probably unnecessary or at least you wouldn't need as much if you omit the meat and add a little extra tomato sauce; you do want some extra moisture, for the uncooked noodles) 4 (4 oz.) cans of mushrooms (Eeew, canned mushrooms) (Eeeew, mushrooms, period) 6 cups shredded part-skim mozzarella cheese
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. So basically, brown the ground beef and garlic, if using, drain, and then season with the herbs. Don't these people like any FLAVOR in their food? Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers.) Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can be made ahead and stored in the fridge until ready to cook. Makes 16 servings (one VERY FULL 5 qt. slow cooker!) If you don't need 16 servings, you might want to cut this in half and do it in a 3 quart instead.Posts: 21182 | Registered: Sep 2004
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Blayne Bradley
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oh my gosh, i hate you. *belly grumbles and mouth waters*
*hides all ninja-like by the window sil*
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Well, I'll tell you what, rivka won't be making it with meat, either.
(Don't you have frozen dinners up there?)
Posts: 21182 | Registered: Sep 2004
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Blayne Bradley
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Well the thing is i live at home and my dad and sister are vegetarians and as such in order to have more "family" meals my mom tends to make meatless meals.
As such I havent had meat homemade lasagna in years.
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I call my kids by the animals' names when I'm really frazzled. Or vice versa. Chr-Curi-Sa-- What the? YOU, KID!
Yet I can remember all sorts of totally useless facts about tv shows from the seventies or history or algebra or even commercial jingles... Bah. (Not that history is useless; it's just that my son's name should come a little higher in the hierarchy of memory than, say, what happened three hundred years before he was born. Or so he claims.)
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Out of curiosity, would you need an entirely different slowcooker, or would a separate ceramic basin be enough (since that's the part that touches the food)?
Posts: 2849 | Registered: Feb 2002
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Oh my! Any ideas how to cook this if you have on how to cook this without a slow cooker?
I was convinced my name was Adrian-Richard-I-Mean, until I was old enough to work out that my Gran just get getting into a muddle...
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KQ: Until you learn to appreciate mushrooms, your culinary tastes are questionable as far as I am concerned.
Posts: 14316 | Registered: Jul 2005
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Sensory Processing Disorder. Sensory integration and sensory defensiveness problems, severe enough to cause social disfunction and other problems.
And I hate a lot of sea food, too. I don't mind firm-bodied fish, like salmon, and I don't mind fried fish. But anything else... *shudders*
Posts: 21182 | Registered: Sep 2004
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quote:Originally posted by Eaquae Legit: Out of curiosity, would you need an entirely different slowcooker, or would a separate ceramic basin be enough (since that's the part that touches the food)?
Given the spillage that frequently occurs, a separate insert would probably not be enough.
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posted
Ah, right. I forgot the spillage. Thanks, rivka.
kq, I do the same thing, with foods. Mushrooms, zucchini, eggplant, and a few others are excluded pretty much solely on the basis of texture. I'm not a fan of the taste of seafood, but calamari, shrimp, mussels, and prawns are RIGHT OUT, because of the texture. No matter how they're cooked, they're revolting. I feel your pain.
Posts: 2849 | Registered: Feb 2002
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quote:Originally posted by Eaquae Legit: Out of curiosity, would you need an entirely different slowcooker, or would a separate ceramic basin be enough (since that's the part that touches the food)?
Given the spillage that frequently occurs, a separate insert would probably not be enough.
I find that odd since spillage also occurs on a stove and in ovens and yet you are not expected to have a separate stove or oven for dairy and meat. Couldn't the body of the crockpot which contains the heating element be considered equivalent to a stove or oven and the ceramic basin equivalent to a pan?
Posts: 12591 | Registered: Jan 2000
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Actually, it is preferable to have separate ovens. When that is not possible, either all moist meat items must be cooked covered, or all moist dairy items must be. On a stovetop, either certain burners are designated as dairy and others meat, or you must carefully clean them between cooking one and the other.
However, the body of the crockpot is almost impossible to clean properly, and most of it does not get hot enough to burn off any remnants. The ceramic insert is also in direct contact with the outer part of the crockpot, which is true with neither a stovetop nor an oven. (Not unless we're talking a pizza oven, which you would most emphatically NOT be able to use for both milk and meat.)
Additionally, while most people do not have the budget for a second oven or stove, the extra $20-$40 for a separate crock pot is within most people's budgets. (And if it is not, perhaps they would be better served having just a dairy one and eating less meat. Usually a cheaper option, especially when discussing kosher meat.)
As always with issues of kashrus, situation-specific questions should be taken to one's rabbinical authority.
Posts: 32919 | Registered: Mar 2003
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My meaty Crockpot (the BIG one) has three settings, high, low and warm. I set it to "warm" before Shabbos, and the food stays perfectly hot the whole time.
I got a dairy Crockpot (the medium sized one) that only has two settings, high and low, with the intention of making things like lasagna and eggplant Parmesan in it for Shabbos. The "low" setting is too hot, and the food is ruined when kept hot all Shabbos -- the cheese goes all stringy and rubbery and nasty. Because it doesn't have that extra-low setting, I can't really use it for Shabbos, but I will use it for other stuff during the week (cooking up a mix of grains and beans or lentils, say, in the morning to eat in the evening, or making rice pudding).
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So... this probably belongs in the Ask the Rebbetzin thread, but if you leave stuff in the crockpot all Shabbat, how do you serve it? You have to take the crock out to serve it, right? But is there any way to put it back in? Is the heating element considered to be like a blech or like a fire?
We finish cooking it before Shabbat, and then just put the crock on the blech.
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quote:Originally posted by Eaquae Legit: Ah, right. I forgot the spillage. Thanks, rivka.
kq, I do the same thing, with foods. Mushrooms, zucchini, eggplant, and a few others are excluded pretty much solely on the basis of texture. I'm not a fan of the taste of seafood, but calamari, shrimp, mussels, and prawns are RIGHT OUT, because of the texture. No matter how they're cooked, they're revolting. I feel your pain.
See, I actually love shrimp and the like. but I'm stuck -- I'm not allowed to have them.
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quote:Originally posted by quidscribis: Yup. Like brain. And liver, heart, gizzards, stomach, tongue...
There is nothing in the world like a roast beef and tongue sandwich on a kaiser with brown mustard, hot. Preferably with the roast beef rare. Mmmmm... There may be some people who won't eat tongue because they don't like it, but I suspect most people just don't like the idea of it.
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quote:Originally posted by rivka: Actually, it is preferable to have separate ovens. When that is not possible, either all moist meat items must be cooked covered, or all moist dairy items must be. On a stovetop, either certain burners are designated as dairy and others meat, or you must carefully clean them between cooking one and the other.
We made sure to get a self-cleaning oven. We have a magnet on the front that says "Meat" facing in one direction and "Dairy" in the other. After we run the self-clean, we turn the magnet so that it isn't facing in either direction, and after we use it for one or the other, we turn it so that we know what taam it is. Same with the microwave (just not the self-clean part, since it's much easier to clean a microwave). But like rivka said, consult your local Orthodox rabbinic authority.
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quote:Originally posted by Lisa: So... this probably belongs in the Ask the Rebbetzin thread, but if you leave stuff in the crockpot all Shabbat, how do you serve it? You have to take the crock out to serve it, right? But is there any way to put it back in? Is the heating element considered to be like a blech or like a fire?
We finish cooking it before Shabbat, and then just put the crock on the blech.
I don't take the crock out of the pot. I take the plates to the pot and serve from there. Once you take it off the pot, and set it down on the table, you can't put it back in, on Shabbos. I think that the crock pot IS a blech, so I treat it the same way.
Although, you could make a kediera on your blech, and put food on and off that on Shabbos. Sometimes I do that for my kugels and warm desserts. But don't keep a crockpot full of stuff on the kediera, unless you are interested in incubating a petri dish full of crud.
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quote:Originally posted by Lisa: So... this probably belongs in the Ask the Rebbetzin thread, but if you leave stuff in the crockpot all Shabbat, how do you serve it? You have to take the crock out to serve it, right? But is there any way to put it back in? Is the heating element considered to be like a blech or like a fire?
We finish cooking it before Shabbat, and then just put the crock on the blech.
I don't take the crock out of the pot. I take the plates to the pot and serve from there. Once you take it off the pot, and set it down on the table, you can't put it back in, on Shabbos. I think that the crock pot IS a blech, so I treat it the same way.
But I thought you weren't allowed to serve out of a pot that's on the blech? I have to check in Shmirat Shabbat K'hilcheta, but I thought that was the case. If it's actually on the blech, isn't putting the lid back on the pot a problem?
quote:Originally posted by Tante Shvester: Although, you could make a kediera on your blech, and put food on and off that on Shabbos. Sometimes I do that for my kugels and warm desserts. But don't keep a crockpot full of stuff on the kediera, unless you are interested in incubating a petri dish full of crud.
They sell a thing here in Chicago called the kedeira blech. It's apparently a hollow blech filled with water, and it makes the whole blech count as a kedeira. We keep thinking about getting one, but Havah is paranoid about keeping the stove on all Shabbat, so we use an electric platta.
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posted
Yeah, they sell those here, too. But you can't keep a pot of soup or cholent on it, so I make a smaller kediera on half of the blech, and leave the other half regular.
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No idea what you all are talking about, but I'd love to know.
In any case,
quote:Mushrooms, zucchini, eggplant, and a few others are excluded pretty much solely on the basis of texture. I'm not a fan of the taste of seafood, but calamari, shrimp, mussels, and prawns are RIGHT OUT, because of the texture. No matter how they're cooked, they're revolting. I feel your pain.
Our lists match up pretty well. I do like eggplant Parmesan but only if it's salted first to dry it out, which makes the texture very different when you fry it.
quote:Like brain. And liver, heart, gizzards, stomach, tongue...
I haven't had brain but I've never been tempted-- not because of the thought of it but because of the texture of it. Ditto heart. I've had stomach, gizzards, tongue, tripe, liver, and kidney and no, none of them have a texture I can eat.
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quote: The "low" setting is too hot, and the food is ruined when kept hot all Shabbos -- the cheese goes all stringy and rubbery and nasty. Because it doesn't have that extra-low setting, I can't really use it for Shabbos
Yeah, my preference is to use the "warm" setting for most things when cooking all day, too. My milchig slow-cooker has a dial for heat -- it is actually all too easy to set it TOO low, which is impossible with the fleishig one.
quote: if you leave stuff in the crockpot all Shabbat, how do you serve it? You have to take the crock out to serve it, right? But is there any way to put it back in? Is the heating element considered to be like a blech or like a fire?
It is definitely considered to be on the fire while in the element. As to whether it constitutes a blech in and of itself, that is disputed. The element is sealed in the walls, so some views consider it a covered flame already. However, most rabbonim I have asked consider it either required (or at the very least preferable) to use a blech. That's easy, though -- a layer of aluminum foil lining the inside of the heating part does the trick.
Ah . . . Lisa, what you do with your oven is specifically not recommended by most rabbinic authorities due to the high chance of confusion. A microwave is worse, unless you have the kind that also has a heating element, because completely kashering a microwave is essentially impossible. *shrug* Of course, if you've already discussed this with your rav . . .
And Esther, she's right about serving from a pot currently "on the fire." It is absolutely a problem according to what I learned. Not only is putting the lid back on, as Lisa noted, but serving = stirring, which is a problem while on the heat. CYLOR.
There are three ways I know of to serve from a crockpot on Shabbos. One is to have it on a timer that goes off before serving time. Then it's not "on the flame" anymore, and serving is not a problem. (This is essential with those inexpensive slow cooker whose crocks are not removable.) The other is to have a blech (as I said, a simple sheet of foil suffices) and have the temp dial covered or taped (or have a pot with no adjustable temp setting). When you remove the pot, you must have in mind that you will put it back. You must put it back while it is still at least warm to the touch, and it must have been fully cooked before you removed it. It is preferable to hold the insert the entire time, but if ALL the other requirements are fulfilled the pot can be put down.
Third option: remove insert from heating element. Serve from it or transfer to serving dish. Do not return insert to element. No blech needed, no intent, nothing. This is my usual method.
Also, those kedeira blechs are controversial. I know many rabbanim for feel that they are no different than a regular blech, and do not count as a "pot."
kq, got six months for a once-a-week class? Posts: 32919 | Registered: Mar 2003
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*LAUGH* Sure. Its traditional, even. Many families learn the laws of Shabbos over Shabbos lunch. It is common to start with the laws of cooking (as they are both the most complex and come up the most often). See you this week. Posts: 32919 | Registered: Mar 2003
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quote:Originally posted by ketchupqueen: I do like eggplant Parmesan but only if it's salted first to dry it out, which makes the texture very different when you fry it.
I thought you salt it to leach the bitter acid out, no?
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posted
Most eggplant varieties nowadays are not that bitter, especially if you get younger ones and varieties with less seeds. The ones you get in the supermarket anyway; if you grow your own it is more likely to be bitter.
But in any case, while the purpose of the salting was once to dry it out and reduce bitterness about equally, now it is primarily to dry the eggplant out, with any bitterness being reduced as a happy side benefit.
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Sacramento Police Department? Shimano Peddling Dynamics? Sigma Phi Delta? Social Democratic Party of Germany? Special Police Dekaranger? Space Patrol Delta? Sadistic Personality Disorder?
I'm betting on the last one . . . Posts: 13680 | Registered: Mar 2002
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KQ I have a texture thing too. My dh doesn't get it! I can't do sour cream - though I like the taste and can handle it in casseroles if its mixed with a bunch of other textures, most fish, definately can't do shrimp, onions - like the flavor and if they are small enough to not get the texture I do okay, there are a few others I can't think of at the moment. Other than my daughter I hadn't met anyone who had texture issues like I do.
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Sacramento Police Department? Shimano Peddling Dynamics? Sigma Phi Delta? Social Democratic Party of Germany? Special Police Dekaranger? Space Patrol Delta? Sadistic Personality Disorder?
quote:Originally posted by Wendybird: KQ I have a texture thing too. My dh doesn't get it! I can't do sour cream - though I like the taste and can handle it in casseroles if its mixed with a bunch of other textures, most fish, definately can't do shrimp, onions - like the flavor and if they are small enough to not get the texture I do okay, there are a few others I can't think of at the moment. Other than my daughter I hadn't met anyone who had texture issues like I do.
Hmmm, your daughter too? Have you ever mentioned this and any other family "quirks" to an OT or developmental specialist? If you did you might hear from her that sensory integration and/or sensory defensiveness problems run in your family. Posts: 21182 | Registered: Sep 2004
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What's interesting to me is that both of you (ketchupqueen and wendybird) have SPD in your families and relatives with bipolar. This is also true of my family. I wonder if the correlation is higher than I realized.
*goes off to google*
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I've never heard about SPD and bipolar; I've heard of SPD and autism, for sure. It's said that all autistic people have SPD, but not all people with SPD are autistic.
My brother has been placed several different places on the autistic spectrum, none quite fit but we do think he's somewhere there.
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Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers.) Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can be made ahead and stored in the fridge until ready to cook. Makes 16 servings (one VERY FULL 5 qt. slow cooker!) If you don't need 16 servings, you might want to cut this in half and do it in a 3 quart instead.
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