Subj : Re: crockpots
To   : Jim Weller
From : Dave Drum
Date : Sun Jul 03 2022 04:50:04

-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> With the whole world buying Insta-Pots, I imagine yard sales and the
 JW> thrift shops are awash with pretty good, really cheap crock pots!

 DD> I gave my Instant Pot away and kept my Crock Pots.

 JW> I toyed with getting an Insta-Pot for a while but didn't bother in
 JW> the end. They only have one function I can't duplicate with what
 JW> I've already got, and that's pressure cook. And since I've never
 JW> pressure cooked anything in the past 72 years why start now? With
 JW> enough patience crockpotting, stovetop simmering and oven braising
 JW> all produce the same results.

I have two pressure cookers - both heirlooms. One from my mother and
the other from her mother. They are different sizes - so used as needed
to fit the project. These days I mostly use the big one (my Grandmother's)
for cooking beans.

 JW> And the latest new thing, air fryers, don't tempt me at all.

I have two - one is a conventional air-fryer and the other is a fan-
blown toaster (convection) oven. I use both or they would have, long
since been donated to the ReStore Op Shop. The big guy is great for
re-heating take away food. And the small one sees a lot of use air-frying
Tater Tots to go with my eggs and bacon.  Bv)=

I also have a conventional deep fryer - because some things need to be
cooked in hot oil to taste/feel proper in the mouth.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elise's Refried Beans
 Categories: Beans, Pork, Herbs, Vegetables
      Yield: 6 Cups
 
  2 1/2 c  Dry pinto beans; (1 lb/450g)
      3 qt Water
    1/2 c  Chopped onion
      2 tb (or more) lard, bacon fat,
           - or olive oil (vegetarian
           - option)
    1/4 c  Water
           Salt
           Cheddar cheese (opt)
 
  RINSE BEANS: Rinse the beans in water and remove any
  small stones, pieces of dirt, or bad beans.
  
  COOK THE BEANS IN WATER:
  
  REGULAR METHOD: Put beans into a pot and cover beans
  with at least 3" of water-about 3 quarts for 2 1/2 cups
  of dry beans. Bring to a boil and then lower heat to
  simmer, covered, for about 2 1/2 hours.
  
  The cooking time will vary depending on the batch of
  beans you have. The beans are done when they are soft
  and the skin is just beginning to break open.
  
  PRESSURE COOKER METHOD: Put beans into a 4 quart or
  larger pressure cooker with a 15 lb weight. Fill the
  pressure cooker with water up to the line that indicates
  the capacity for the pot (about two thirds of the way).
  Cook for 30-35 minutes, until the beans are soft and the
  skins are barely breaking open.
  
  Allow the pressure cooker to cool completely before
  opening. If there is resistance when attempting to open
  the cooker, do not open it, allow it to cool further.
  Follow the directions for your brand of pressure cooker.
  
  Strain the beans from the cooking water.
  
  Saut++ onions in fat: Add the onions and lard/fat/oil to
  a wide, sturdy (not with a flimsy stick-free lining)
  frying pan on medium high heat. Cook onions until
  translucent. (Note the onions are optional, you can
  skip them if you want.) (I never do - UDD)
  
  Add beans, mash them in pan: Add the strained beans and
  about a 1/4 cup of water to the pan. Using a potato
  masher, mash the beans in the pan, while you are cooking
  them, until they are a rough pur++e.
  
  Add water, salt, cheese: Add more water if necessary to
  keep the fried beans from getting too dried out. Add
  salt to taste. Add a few slices of cheddar cheese, or
  some (1/2 cup) grated cheddar cheese if you want.
  
  When beans are heated through (and optional cheese
  melted) the beans are ready to serve.
  
  NOTES: There is no need to pre-soak the beans.
  
  We use bacon fat in this recipe, though you can easily
  use olive oil or lard. Although the recipe only calls
  for 2 Tbsp, we find that the flavor is greatly enhanced
  with the addition of a couple more tablespoons of bacon
  fat, just for flavor.
  
  You can also get some smokey flavor in the beans by
  adding a bit of chipotle powder, sauce, or chipotle
  Tabasco. -- Elise
  
  UDD NOTES: I *always* use lard - at least 1/2 cup.
  I also add a small bit of cilantro - too much will
  ruin the beans. And, if not serving with pico di
  gallo or salsa, some minced serrano, chipotle or
  jalapeno. -- Dave
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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