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Old 10-29-2009, 06:11 PM
 
Location: SoCal desert
8,093 posts, read 13,244,051 times
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The lady who did A Year of Slow Cooking has one.
I haven't tried it!
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Old 10-29-2009, 06:40 PM
 
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Thank you Gandalara! That sounds like what she had been searching for.
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Old 10-31-2009, 08:54 AM
 
Location: Coastal Georgia
37,144 posts, read 45,694,157 times
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It seems to me that mac n cheese would get too dry in a crockpot. You know how, when macaroni sits for awhile, it keeps swelling? Unless the recipe was VERY runny, I'm thinking it would have to turn out dry.
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Old 12-14-2009, 06:45 AM
 
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Default Bell pepper in slow cooker - awful

I make a Tex-Mex dish which is basically beef with gravy (Carne Guisada) and decided to make it in the slow cooker.

The taste WAS SO DISGUSTING. I know that the green bell pepper was the culprit.

Are green bell peppers not meant for slow cooking? Maybe I should have added half the amount since it cooks slower and more flavors come out.

Any thoughts...

Last edited by crisan; 12-14-2009 at 07:26 AM..
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Old 12-14-2009, 06:56 AM
 
Location: Illinois
3,168 posts, read 4,333,298 times
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I use bell pepper in my crock pot often, usually in chilis, roasts, and soups.

Maybe it was the water content in the peppers? If they were meant to be crisp and crunchy in the dish you made, I just don't see that happening in the crock.
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Old 12-14-2009, 07:12 AM
 
Location: Hampton Roads, Virginia
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Green peppers do have a high water content... If they are chopped up finely they shouldn't be a problem, but larger chunks might be. If you made the dish again, maybe you could add the green pepper mid way through cooking.
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Old 12-14-2009, 07:16 AM
 
Location: St Thomas, US Virgin Islands
24,671 posts, read 58,481,157 times
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I'm guessing that the peppers aren't the culprit but that if you make this in a crock pot you should adjust the amount of liquid and use less than the recipe calls for. Whereas a stovetop method allows for evaporation of liquid, the tightly sealed slow cooker doesn't and the end result will be very watery.
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Old 12-14-2009, 07:25 AM
 
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Sorry I should have been clearer. It was the taste that was nasty, not the water content. The recipe calls for thickening at the end anyway.

I am pretty sure it was the bell pepper because my MIL makes stuffed bell peppers and the taste was very similar just stronger and infused in everything.

I will stick to stove top next time.
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Old 12-14-2009, 08:37 AM
 
Location: Philaburbia
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Maybe you could put the peppers in later so they don't get so "cooked"?

I can't stand cooked bell peppers; I'd just leave them out!
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Old 12-15-2009, 07:27 AM
 
2,726 posts, read 4,517,456 times
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Quote:
Originally Posted by Ohiogirl81 View Post
Maybe you could put the peppers in later so they don't get so "cooked"?

I can't stand cooked bell peppers; I'd just leave them out!
LOL!

I tasted the dish after it had cooled off and it was edible, not that I was going to throw it out because I don't have money for that.

But I agree, I will probably leave them out.
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