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#1 Old 11-25-2015, 08:26 AM
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oven proof?

Hello, i lost the box i bought my slow cooker in! I wondered if you know if ant slow cooker pots can go in the oven?

I would like to make this...

http://www.jamieoliver.com/recipes/v...liFLxHiKJJd.97

But i dont have a pot. Dont really want to buy one, but will if the slow cooker pot isnt oven proof.

thank you! x
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#2 Old 11-25-2015, 10:37 AM
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You could just as easily use the slow-cooker for it's intended purpose.

I found this... looks to be a very similar ingredient list, n'est pas?


Slow-Cooker Ratatouille
Recipe very slightly adapted from Cook’s Country Aug/Sep 2013

Ingredients
2 pounds eggplant, cut into 1/2 inch pieces
3 zucchini (about 8 oz each), quartered lengthwise and cut into 1 inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1/2 inch pieces
2 onions, roughly chopped
6 tablespoons extra virgin olive oil
1 tablespoon sugar
4 garlic cloves, minced
2 teaspoons Herbs de Provence*
1 (28 ounce) can diced tomatoes, drained
1/4 cup all-purpose flour
salt and pepper
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil

If you don’t have any herbs de Provance, you can sub 1 teaspoon each of dried rosemary and dried thyme.

Instructions
Adjust oven rack 4 inches from broiler element and heat broiler. If you have different heat settings available on your broiler, set it to medium. Line 2 rimmed baking sheets with foil. In a very large bowl, combine egg plant, zucchini, bell peppers, onions, olive oil, sugar, garlic, and herbs de Provence. Toss until combined.

Divide vegetables evenly between prepared sheets and spread into a single layer. Broil, 1 sheet at a time, until vegetables begin to brown, about 10 minutes (or faster, if your broiler has only one heat setting and it’s super hot!) While the veggies are broiling, turn them a couple times during the cooking process to evenly cook them. Transfer broiled vegetables to slow cooker and add tomatoes.

Stir flour, 2 1/2 teaspoons salt, and 1 teaspoon pepper into vegetables in slow cooker. Cover and cook until veggies are tender, about 4 hours on low. Stir in balsamic vinegar, Parmesan, and basil. Season with additional salt and pepper to taste and serve.
Yields: about 8, 1-cup servings.


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#3 Old 11-25-2015, 12:02 PM
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Quote:
Originally Posted by alexis88 View Post
Hello, i lost the box i bought my slow cooker in! I wondered if you know if ant slow cooker pots can go in the oven?

I would like to make this...

http://www.jamieoliver.com/recipes/v...liFLxHiKJJd.97

But i dont have a pot. Dont really want to buy one, but will if the slow cooker pot isnt oven proof.

thank you! x
That's a stove top recipe!

I don't see why you can't use you slow cooker as a slow cooker.
I will say the amounts used seem quite large. I'm thinking the typical aubergine (eggplant to me) not the slender ones

This recipe is much more straightforward-
http://www.foodnetwork.com/recipes/e...e-recipe0.html

and this is specifically for slow cookers-
http://mywholefoodlife.com/2014/09/1...atouille-soup/

I wish I could tell you if the crock is oven proof. I gave away my slow cooker and really wanted to keep the crock, but I wasn't sure either.
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#4 Old 11-25-2015, 03:01 PM
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thanks guys, looks good, yes will just use the slow cooker then! Whats the main difference between using a slow cooker, and using a dutch oven? Is it the heat?
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#5 Old 11-30-2015, 12:46 PM
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So I made this today - it's pretty nice but it's a little bitter. Googling seems to tell me I should remove the seeds...

I haven't so is there a way to 'save' it?
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#6 Old 11-30-2015, 04:08 PM
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Quote:
Originally Posted by alexis88 View Post
So I made this today - it's pretty nice but it's a little bitter. Googling seems to tell me I should remove the seeds...

I haven't so is there a way to 'save' it?
Can you pinpoint which veg is the bitter?
Many zucchini have bitter skins
Eggplant comes in different forms- theres' the big globe eggplant with a lot of seeds (which i can't see removing and never have) and the Asian ones which are very slender and long. And then there are small ones . Again, the skin can be bitter, but it's often recommended to slice and salt the eggplant, to get out some water, then either just dab it off or rinse. I think that's for bitterness, I don't do it.
I got a white eggplant once. It was unbelievably nasty.
I've had some garlic that was very bitter recently. I don't know what it was, but bigger than the ones I get in the mesh sleeve

I would actually sprinkle a bit of sugar, either white or brown on it, and maybe a bit of balsamic vinegar- or wine vinegar.
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#7 Old 11-30-2015, 04:17 PM
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Quote:
Originally Posted by silva View Post
Can you pinpoint which veg is the bitter?
Many zucchini have bitter skins
Eggplant comes in different forms- theres' the big globe eggplant with a lot of seeds (which i can't see removing and never have) and the Asian ones which are very slender and long. And then there are small ones . Again, the skin can be bitter, but it's often recommended to slice and salt the eggplant, to get out some water, then either just dab it off or rinse. I think that's for bitterness, I don't do it.
I got a white eggplant once. It was unbelievably nasty.
I've had some garlic that was very bitter recently. I don't know what it was, but bigger than the ones I get in the mesh sleeve

I would actually sprinkle a bit of sugar, either white or brown on it, and maybe a bit of balsamic vinegar- or wine vinegar.
i think its the aubergine thats bitter (google told me haha) they were the globe ones.

I put in sugar & there is balsamic vinegar in there too.

can couscous taste bitter/metalic at all? maybe it was that...
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#8 Old 11-30-2015, 04:51 PM
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I don't its the couscous...
Really think it's the peels of either/both eggplants or zucchini.
Or why you should salt and let sit the eggplant slices.
Taste the peel by itself
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