Guest guest Posted July 25, 2007 Report Share Posted July 25, 2007 Anyone ever try making congee using a crockpot? I plan to slow cook it over night? Any suggestions or experiences would be helpful. Thanks Dave V Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2007 Report Share Posted July 25, 2007 , " dmvitello01 " <dmvitello wrote: > > Anyone ever try making congee using a crockpot? I plan to slow cook it over night? Any > suggestions or experiences would be helpful. > > Thanks > Dave V > I did this for years using a crockpot. I would make enough for about 5 days worth for me and my lady at the time. I would cook it for about 8 hours overnight. I preferred a 6:1 ratio because I liked it a little thicker than the often recommended 8:1 ratio. I addition to rice, I would also add some barley (for variety) and dried beans (for protein). I also added seasonings to my liking. On occasion, I would added Chinese herbs if I thought they would be useful for both us of. The herbs that I knew were also edible, I would put right into the crockpot. The other herbs I would put into one of those big " teabags " and cook it with the rest of the stuff. An alternative would be to make a decoction and use that liquid for cooking the rice. Experiment and have fun. Brian C. Allen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2007 Report Share Posted July 25, 2007 I use the crockpot for congees all the time and they come out great. You just have to add more water than you normally would for a congee so it stays soup-y. I have made them on high for 6 hours (when I am crunched for time) or low for 8 hours- the method I prefer. 10 hour setting it typically start to burn on the bottom... Hope this helps! Candace , " dmvitello01 " <dmvitello wrote: > > Anyone ever try making congee using a crockpot? I plan to slow cook it over night? Any > suggestions or experiences would be helpful. > > Thanks > Dave V > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 But that burnt crunchy stuff at the bottom is the best! I vaguely remember there's a recipie for that crunchy brown stuff at the bottom of the congee pot. If anyone is interested, I'll try to find out. Geoff , " candi1133cc " <candace1 wrote: > > I use the crockpot for congees all the time and they come out great. > You just have to add more water than you normally would for a congee > so it stays soup-y. I have made them on high for 6 hours (when I am > crunched for time) or low for 8 hours- the method I prefer. 10 hour > setting it typically start to burn on the bottom... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 Geoff, Please do. Gloria G Hudson <crudo20 wrote: But that burnt crunchy stuff at the bottom is the best! I vaguely remember there's a recipie for that crunchy brown stuff at the bottom of the congee pot. If anyone is interested, I'll try to find out. Geoff , " candi1133cc " <candace1 wrote: > > I use the crockpot for congees all the time and they come out great. > You just have to add more water than you normally would for a congee > so it stays soup-y. I have made them on high for 6 hours (when I am > crunched for time) or low for 8 hours- the method I prefer. 10 hour > setting it typically start to burn on the bottom... Park yourself in front of a world of choices in alternative vehicles. Visit the Auto Green Center. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2007 Report Share Posted July 26, 2007 One caution, or something to consider if you are making a large amount at once, comes from an experience I had years ago. I was planning to teach a class on congees & medicinal herbs and I wanted to prepare enough congee to share with 20 or 30 people. So, I did some figuring, cooked a decoction, used that decoction as liquid, added tasty herbs to eat (fu ling, gou qi zi, long yan rou, etc.) loaded up the crockpot before bed, and set it on low to cook. When I came into the kitchen in the morning I had a relatively large brick of rice erupting about 6 inches above the top of the crockpot. Luckily, I was able to remove a bunch of rice, switch to a soup pot, add much more liquid & still end up with a tasty end product. So, be sure to consider the expansion of your ingredients in the pot before heading out the door!! Jason Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 My friend called it 'popcorn soup', but I think it sounds like 'firecracker soup' that I've seen in some restaurants or cook books. Take the bottom bits of the pot after cooking the rice or congee, and fry them until golden brown and hot. Put them in a bowl and pour hot water (broth would probably be better) and wait for the fireworks. I think this is similar to rice crispies.. but might be louder! Geoff , The Traveler <dumai20baihui wrote: > > Geoff, > Please do. > Gloria > > G Hudson <crudo20 wrote: > But that burnt crunchy stuff at the bottom is the best! I vaguely > remember there's a recipie for that crunchy brown stuff at the bottom > of the congee pot. If anyone is interested, I'll try to find out. > > Geoff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2007 Report Share Posted July 30, 2007 Thank you Geoff, Gloria G Hudson <crudo20 wrote: My friend called it 'popcorn soup', but I think it sounds like 'firecracker soup' that I've seen in some restaurants or cook books. Take the bottom bits of the pot after cooking the rice or congee, and fry them until golden brown and hot. Put them in a bowl and pour hot water (broth would probably be better) and wait for the fireworks. I think this is similar to rice crispies.. but might be louder! Geoff , The Traveler <dumai20baihui wrote: > > Geoff, > Please do. > Gloria > > G Hudson <crudo20 wrote: > But that burnt crunchy stuff at the bottom is the best! I vaguely > remember there's a recipie for that crunchy brown stuff at the bottom > of the congee pot. If anyone is interested, I'll try to find out. > > Geoff Moody friends. Drama queens. Your life? Nope! - their life, your story. Play Sims Stories at Games. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2007 Report Share Posted July 31, 2007 Oops - I forgot something - this doesn't work well if you use a modern non-stick rice cooker. I don't even remember if there were non non-stick rice cookers in the past.... but I think this is best if you cook the rice the old fashioned way - in a metal pan. Geoff , The Traveler <dumai20baihui wrote: > > Thank you Geoff, > Gloria > Quote Link to comment Share on other sites More sharing options...
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