Slow Cooker Review & Recipes - Part 2

In this blog, one of our users shares their in-depth experience using the BUYDEEM Counter-Top Slow Cooker in daily life—complete with real cooking examples, honest pros and cons, and their go-to broth recipe. Whether you're considering adding this appliance to your kitchen or just looking for inspiration, this review offers a closer look at how the BUYDEEM Slow Cooker performs in a home setting. 

This article focuses on a collection of slow cooker recipes, while the detailed review of slow cooker recipes is featured in Part 1.

By Mike Watson

1. SLOW COOKER CHICKEN BROTH

A recipe to make a rich chicken broth using the SLOW COOK LO mode. 

To extract all the flavour and nutrients from bones requires a low temperature for many hours. The BUYDEEM slow cooker is an excellent tool to make a superior broth.

A precisely temperature-controlled slow cooker will maintain the ideal temperature for unattended cooking for an extended period of time. Exactly what a rich broth needs.

This recipe is intended to make a concentrated broth, portions can be frozen in an ice cube tray or small containers for future use.

INGREDIENTS

• The bones from a cooked chicken (or duck, turkey, etc.)
• 1 carrot, sliced
• 1 onion, diced
• 1 celery, sliced
• 3 garlic cloves, chopped, no need to peel
• A few fennel fronds
• 2 small bay leaves
• fresh parsley
• 10 pepper corns
• 1 tsp salt
• 1 tbls vinegar

METHODS

1. Put everything into a medium sized pot (3 or 3 ½ litres) with a lid.
2. Cover with water, about 2 litres.
3. Cook with a setting Slow Cook LOW for more than 12 hours, the longer the better to up to 24 hours.
4. Remove the pot from the heat , strain the liquid through a screen colander lined with a few sheets of cheese cloth to remove the solids and let it sit at room temperature until it cools
5. Put the broth in the fridge over night, the fat will rise to surface and solidify and then it can easily be scraped off and discarded. The broth will have gelled, a good indication of the maximum gelatin content.
6. Return the broth to fridge for several hours, cooling the broth for more time will accent the flavour.
7. The broth is good in the fridge for 3 to 4 days, otherwise as mentioned divide it into ice cube trays or small containers and freeze.

NOTES

Vinegar is added to help extract the collagen from the bones. Any slightly acidic liquid will help the process, so wine could be substituted with the same results. The process is called ‘collagen extraction’. The broth will be liquid when hot, but it will form a jelly consistency when cooled. Collagen, which is present in bones and connecting tissues, is converted during slow cooking into gelatin which is a liquid protein. Gelatin adds a silky consistency and flavour, but also is a healthy ingredient, it supports joint health, skin elasticity, and gut health. Gelatinization or collagen extraction captures the magic of turning bones into a nourishing, flavorful broth.

OPTIONS

Like all recipes, this is a suggestion; more vegetables can be added and also additional herbs or spices.

For making broth with beef bones, more time is required, up to 48 hours! If a beef soup bone is purchased, it should be roasted until well-cooked before making a broth to get the best flavour.

The stock will  be slightly cloudy, which is fine for gravy, but if you want a clear broth, use a technique called Egg Raft Clarifying:

For 1 litre of stock

1. Pour the strained broth into a pot
2. Mix the egg whites from 2 eggs with ½ tsp lemon juice
3. Crush the eggshells and mix them in
4. Add the mixture to the broth and bring it to a boil
5. Turn the heat down to simmer for 5 minutes
6. Let it sit for 15 minutes, then skim the egg mixture off the surface.
7. The broth will need to be filtered again thru cheese cloth to capture all the small bits of egg.

2. BAKED BEANS IN A SLOW COOKER

A recipe to make Baked Beans using the BEANS mode

Use the BUYDEEM slow cooker in BEANS mode. Set the time for 5 hours.

INGREDIENTS

• 2 cans   white kidney beans (NOTE 1)
• ½ pound slab bacon, chopped into small cubes, fried until  just done, reserve some of the fat
• 1  onion, diced, fried in a little reserved bacon fat until soft
• 3 tbls maple syrup (NOTE 2)
• 2 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• ¼ tsp dry mustard
• 2 garlic, minced (or powder)
• ½ cup ketchup
• ¼ cup brown sugar
• 2 tsp Worcestershire sauce
• 2 tbls cider vinegar (NOTE 3)
• ½ cup black coffee

Additional liquid to cover, the liquid from the beans and a little more water if required. I find it easier to cook the bacon and onions in a frying pan and then transfer them to a pot on the slow cooker.

METHODS

1. Put 1 tbls bacon fat in the bottom of the pot and paint it around with a silicon brush
2. Add onions and bacon.
3. Add the cans of the beans with liquid.
4. Mix everything else up add to the pot. Stir a bit,
5. Pour in additional water if required to make sure the beans are just covered.
6. Cook using the  BEANS mode for 5 hours, you can also cook the beans more slowly using SLOW COOK for a longer time. Both work well.

NOTES

1. Any beans can be substituted. One large can of beans (540 ml / 19 0z) without liquid weights approximately 650 gm / 23 oz. Of course, instead of canned beans hydrating dried beans would also work. 
2. Substituting molasses for maple syrup is an option
3. Vinegar is important for a few reasons:

• Flavour: the acid helps to balance the sweetness of the sugar and maple syrup
• Nutritional Benefits: Vinegar can improve mineral absorption (e.g., iron, calcium) from the beans.

The Problem: Beans contain complex sugars that cannot be digested. These sugars ferment in the gut, causing gas and bloating. Vinegar’s acidity helps break down these into simpler sugars, making them easier to digest and reducing the likelihood of gas.

When to Add Vinegar

• During Soaking: for dried beans; Adding 1–2 tablespoons of vinegar per pound of beans to the soaking water can help break down the sugars before cooking.
• During Cooking: Adding vinegar early in the cooking process can also aid in breaking down these sugars, but it may toughen the beans. Early addition: Can toughen beans by reacting with calcium and magnesium in their skins.

     Therefore: Stir in 1–2 tbsp apple cider vinegar during the last 20 minutes.

MULTI-MODES

Many recipes can be improved using the various modes that the slow cooker offers.

3. CHILI CON CARNE

A recipe for Chili con Carne using the SEAR and SLOW COOK LO modes

INGREDIENTS

• 1pound ground beef
• 1 pound ground pork
• 1 cup onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 (12 ounce) can dark beer
• 8 ounces tomato sauce
• 1/2 cup water or beef broth
• 3 tablespoons  chili powder
• 2 tablespoons cumin, ground
• 2 tablespoons bouillon ( or 3 cubes)
• 2 teaspoons oregano leaves
• 2 teaspoons paprika
• 2 teaspoons sugar, brown
• 2 teaspoons unsweetened cocoa
• 1/2 teaspoon coriander, ground
• Chilis  (Note 1)
• 2 teaspoons peanut butter
• To thicken at the end:
• 1 teaspoon flour
• 1 teaspoon cornmeal
• 1 tablespoon water
• 2 cans beans, kidney, black or whatever, Beans are optional.

METHODS

1. Select a Dutch Oven with a base that  is no larger than 8 inches in diameter
2. Put the pot on the Slow Cooker and select SEAR, allow it to preheat for a few minutes
3. Add half of the meat; and cook stirring to break up larger pieces until browned. Reserve the meat in a large bowl..
4. Add remaining meat and fry stirring until browned, pour off all fat except for 2 Tablespoons. Add the meat to the bowl of already reserved meat.
5. To the pot add onion, garlic; cook and stir until tender.
6. Add the meat and mix well.
7. Add all  remaining ingredients (except flour, cornmeal and warm water). Mix well.
8. Set BUYDEEM to Slow Cook LO and cook for several hours covered.
9. Stir together flour and cornmeal; add warm water. Mix well. Stir into the chili mixture. Turn off the BUYDEEM and restart in SEAR mode, bring the chili to a low boil and cook stirring occasionally until thickened, about 15 minutes.

NOTES

1. 1 or 2 chipotle chilis from a can, chopped,  and 1 or 2 teaspoons of the adobo sauce from the same can, and then add some Tabasco or other hot sauce to taste. Fresh chilis can also be added.
2. to serve, top the chili with grated cheese and crispy fried onions.

4. SWEET AND SOUR PORK

A recipe for Sweet and Sour Pork also using SEAR and SLOW COOK LOW

A two step process using different functions of the BUYDEEM slow cooker (SEAR & SLOW COOK LO) to make a delicious classic recipe in 4 hours.

INGREDIENTS

• 1 pound boneless pork chops
• ½ yellow onion, chopped
• ½ sweet red pepper, chopped
• 1 large carrot,  sliced
• 1 stalk celery,  sliced on diagonal
• ~ pineapple (see Notes1 to 3)
• ½ cup pineapple juice (see Notes1 to 3)
• 1 tbls fresh ginger, diced
• 1 tsp chili flakes (optional)
• 2 tbls brown sugar
• 1 ½ tbls rice vinegar
• 1 tbls soy sauce
• 1 tbls ketchup
• 1 tbls tapico or cornstarch mixed with 2 tbls water, for thickening
• 2 green onions, sliced, for serving

METHODS

1. Cut the pork into ¾ inch cubes, discarding excess fat, dry the pieces with paper towel and season with salt and pepper. Set the Slow  Cooker to SEAR and add a little oil, when hot brown the pork on all sides and do this in batches so as not too overcrowd the pot. Reserve each batch. When all the pork is browned add about ¼ cup of the pineapple juice and with a wooden spoon deglaze the pot. Remove the pot from the Slow Cooker to allow it to cool for a few minutes.
2. Set the Slow Cooker to SLOW COOK  LO and return the pot to the heating plate.
3. Add all of the pork, then on top add all of the vegetables, with the pineapple on top.
4. In a small bowl mix the remaining pineapple juice, soy sauce, sugar, vinegar and ketchup, pour it into the pot.
5. Cook for 4 hours, check the meat after 3 ½ hours.
6. When the meat is fork tender add the starch mixture, stir it first as the starch will  have settled to the bottom. Add the slurry and mix it into the sauce
7. After several minutes the sauce will have thickened.
8. Serve with white rice and sprinkle the green onions on top.

NOTES

1. Many recipes call for a can of pineapple rings including the liquid in the can. Fresh pineapple has a much better flavour, and that is recommended. However, using fresh pineapple requires some preparation that will add 30 minutes to the recipe, but it is worth the extra time.
2. For the juice, chop the core of the pineapple into small pieces and put them in a small saucepan, also after removing the skin and discarding it, also add any pieces of the fruit that are removed as the pineapple is prepared. Cover the pieces with water, bring to a boil then reduce to a simmer. Cook for 30 minutes (or longer) and strain the liquid. This is a common technique used in the Caribbean called "Chicha de Piña" or "Agua de Piña".
3. Pineapple contains an enzyme called bromelain, which is a powerful meat tenderizer. This limits the storage time for leftovers in the fridge, for a day it will be fine, after that the meat could lose some texture and become mushy. Cooking the pineapple first deactivates the enzymes, canned pineapples have already been heat-treated during the canning process. Slow cooking takes time to cook the ingredients so the pineapple can react with the meat if the enzymes are not deactivated. Therefore, to extend the storage time in a fridge all that is required is that pineapple is cooked first to deactivate the enzymes. In a frying pan add a small amount of oil and fry the pineapple in large pieces for only 2 minutes per side, that is enough to deactivate the bromelain. It will splatter so cover the frying pan with a screen or a lid. Remove the pineapple and chop into ½ inch cubes.
4. The enzymes in pineapple can also affect the texture of some vegetables, although it is not an issue with the sturdy vegetables; carrots, celery and onions in this recipe, but for more delicate vegetables like cucumbers, zucchini and tomatoes it is something to keep in mind. Also for seafood it has a pronounced effect.
5. Freezing leftovers is not recommended, the vegetables will lose their fresh texture.

5. FRENCH ONION SOUP

A recipe to make classic French Onion Soup using SLOW COOK HI and SOUP modes

This is a 3-step process, first the onions are caramelized using the SLOW COOK HI mode, then step 2 is to finish the recipe using the SOUP mode. Finally, the soup with bread and cheese is broiled in the oven to make an authentic Soupe à l'Oignon Gratinée.

STEP 1

• 6 tbls butter (Note 1)
• 3 lbs yellow onions, sliced
• salt and pepper to taste

1. Set the slow cooker for SLOW COOK HI and adjust the time to 3 hours, when it has preheated (about 10 minutes) add the butter.
2. When the butter is melted add the onions and salt and pepper, mix well
3. Cover and cook stirring occasionally. If it looks like the onions are browning too quickly add a small amount of water and scrape the bottom of the pot to deglaze, however that is unlikely to happen as the onions will release a lot of liquid as they slow cook.
4. When the onions are golden brown they are ready. (See Note 2)

STEP 2

Turn off the slow cooker and reset to SOUP mode and adjust the time to 45 minutes to 1 hour.

• 1/2 cup dry sherry ( or white wine or brandy)
• 6 cups broth (see Note 3)
• 1 bay leaf
• 1 tsp fish sauce
• 1 tsp cider vinegar

1. Add the sherry and scrape to deglaze the pot and cook for a few minutes, deglazing will probably not be necessary using this multi step process.
2. Add the broth and the bay leaf, stir well
3. Cook in SOUP mode for 1 hour.
4. Add the fish sauce and vinegar and stir.

STEP 3

• 8 slices bread, toasted, buttered (cut them to fit the bowls for serving)
• 3 garlic cloves, minced
• 1 lb Gruyere cheese, grated (see Note 4)

1. Preheat the broiler in the oven
2. Sprinkle a little garlic on the toasted bread, alternately you can use whole cloves and rub the bread with them.
3. Into 4 oven safe bowls add some soup.
4. Into each one put a slice of bread and cover with some of the grated cheese
5. Add more soup until the bowls are almost full
6. Add another slice of bread and cover with the remaining cheese
7. Push the top piece of toast gently into the soup
8. Put the bowls on a baking sheet and put on the top rack in the oven
9. Broil until the cheese is melted and beginning to brown.

NOTES

1. Butter is best because the solids will help browning, so it is better than using oil or Ghee. Adding sugar will help to caramelize the onions, but it can make the soup too sweet. 
2. When the onions are goldened they are ready, cooking them until they are dark brown can make the flavour bitter
3. Homemade beef broth is the traditional recipe. The boxes of beef broth in a store is not a good substitute. Instead use home made, or boxes, of chicken broth for a better result.
4. Gruyere can be substituted with Emmental or Jarlsberg, it these are not available then use a combination of 2 parts mozzarella to 1 part Parmesan.
5. Fish sauce adds an umami flavour, and because of the small amount it will not make the soup too salty. The vinegar can be substituted with any other vinegar or lemon juice, an acidic component balances the sweetness of the caramelized onions.