In North America, they tend to be sold in boxes containing a few separate bags. In the UK and in Europe, they tend to be sold in a roll, about 30 cm (12 inches) wide.
You cut off the length you want, put your ingredients in, and twist tie both ends. Poultry skin won’t get as crisp as normal oven baking, though.
When risen and ready to bake, you poke or cut a few holes in the bag. Fans say the steam in the bag helps the crust, particularly for French breads.
So, even though the directions don’t always say this, brown the beef at first as you normally would anyway on the stove top, then pop it in the bag. You will get similar results to the pot roast recipes that had you wrap the joint up in tin foil.
A package of French onion soup can help give nicer color. To check the temperature with an instant read meat thermometer, just poke it through one of the slits or holes that you made in the bag.
When the meat is done, remove the baking pan from the oven, and let it rest for 15 minutes. Then with kitchen scissors, cut the bag open and lift the meat out.
Manufacturers of oven bags don’t recommend their use in slow cookers. Their concern is that the plastic would be exposed to extremes of temperature for which it is not certified as safe.
Add one cup water to the bottom of your crock pot. Add ingredients and cook your favorite recipe as normal. After you are through just throw away the bag -or- if there are left overs just tie it up and put the in the fridge for later use.
A representative said they don't recommend using the bag in a slow cooker, because the bag might come in contact with the heating element, melt and damage the cooker. I was baking the other day and forgot to get the butter out, so it was frozen solid.
Psycho slut The Mother Fucking Bear-o-dactyl Registered: 12/10/02 Posts: 20,818 LOC: all up in ya Re: Reynolds' oven bags vs. Reynolds' slow-cooker (crackpot) bags... same thing? #7213425 – 07/23/07 12:10 PM (13 years, 5 months ago) Edit Reply QuoteQuick Reply Look on the box to see what kind of plastic it is and the mil.
I left in the first place cause this shit got boring not because of the fat jokes. #7213446 – 07/23/07 12:17 PM (13 years, 5 months ago) Edit Reply QuoteQuick Reply I am pretty much ready to say 'fuck it' and try it. I'm pretty sure most crock pots exceed 300 degrees when on high...
Psycho slut The Mother Fucking Bear-o-dactyl Registered: 12/10/02 Posts: 20,818 LOC: all up in ya Re: Reynolds' oven bags vs. Reynolds' slow-cooker (crackpot) bags... same thing? 3 mil contractor bags withstand 300 degrees in water, using agar's pasteurization method.
I left in the first place cause this shit got boring not because of the fat jokes. #7213467 – 07/23/07 12:27 PM (13 years, 5 months ago) Edit Reply QuoteQuick Reply Quote: Psycho slut said: Yeah just do it.
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Lean cuts of meat are often more expensive and tend to dry out in the slow cooker. Milk, cream, and other dairy products can break down and coagulate if overheated.
This step isn't mandatory for safety reasons, but it does increase the flavor and complexity of the dish. Because slow cookers retain moisture so well, meat will not brown once it is in the slow cooker.
Every time the lid is opened heat escapes and it takes approximately 20-30 minutes for the slow cooker to come back up to the set temperature. Remember, meat and vegetables often give off a lot of liquid while cooking in a slow cooker and the lid prevents it from evaporating away.
The ceramic liner is meant to retain heat and will not allow the food to cool quickly enough in the refrigerator. Coating the inside of the slow cooker with a non-stick spray can prevent the need for scrubbing later.
Not only does it yield an amazing stock that is so full of flavor and beats anything you can buy in the grocery store, it’s done in the slow cooker so you don’t have to think twice. I know I preach homemade cooking a lot on Mountain Mother Cooks (I really do think it’s the answer to just about anything) but bare with me as I shout loud from my soap box, STOCK MADE FROM SCRATCH CAN NOT BE REPLICATED IN A CARTON FROM THE GROCERY STORE.
It doesn’t taste the same (read: bland and full of additives), it doesn’t yield the same health benefits (homemade stock is a healing power house) and in the end, homemade stock is a trillion times cheaper to make at home. If you’ve ever had homemade stock then you know that it doesn’t even compare to that which you get in the grocery store.
I don’t care if it’s organic, all natural etc, etc.- it just won’t taste as good as homemade. It contains oodles of absorbable minerals, it contains broken down material from the cartilage and tendons that is ultra supportive for joints, it can heal guts, decrease inflammation, promote healthy bones, and decrease the duration of various viruses.
With Thanksgiving just a few days away, now is your chance to give it a whirl if you’ve never made your own stock before. The result is a stock that has depth, is rich and chocked full of flavor.
Carcass of cooked turkey (12-13 lb bird), meat and skin removed 1 large onion, peeled and quartered 2 large carrots, washed and cut into thirds 3 ribs of celery, cut into thirds 6 – 8 cloves garlic 2 – 3 sprigs fresh rosemary 1 tablespoon apple cider vinegar 1 tablespoon peppercorn cold, GOOD water salt and pepper to taste Place carcass, onion, carrots, celery, garlic, rosemary, vinegar and peppercorn in the base of a slow cooker.