Saag Paneer - re-post by moderator of message from Davyd

[Guest guest]

I am re-posting Davyd's recent message to the group.

 

Davyd wrote:

 

That first part is certainly true. Doing it in the slow cooker just makes your

first serving as good as the leftovers (if any).

 

As for six hours being excessive for non-veg dishes � completely wrong. " A

typical slow cooker is designed to heat food to 170�F (77�C) on low, to

perhaps

190-200�F (88-93�C) on high. " (Wikipedia) . . .

 

[EDITED by moderator to exclude a paragraph on the cooking of non-vegetarian

items in a slow cooker.]

 

.. . . (Sorry if that grossed anybody out!) When I made the

Saag Paneer recipe I gave, it took about six hours for it to get heated all the

way through to my satisfaction. If you turned the slow cooker up to `high' you

could certainly cut a few hours from the cooking time. I prefer the

slow-simmered taste though, and like getting everything going so I can go out

and run errands and such while it cooks with no fear of it burning or getting

overdone or dried out.

 

On Behalf Of Rinchen

Saturday, March 13, 2010 11:36 AM

 

Re: Re: Saag Paneer

 

 

The recipe for Saag Paneer in a crockpot actually brings up an interesting

cooking question.

When I searched online for the recipe they were all made and served immediately.

The leftovers I would think could be refrigerated and then re heated. I would

think that you would get a melding of flavors that way as well.

I know that for dishes that are tomato based there is evidence to suggest that

they are actually better tasting given this treatment.

I still think that six hours in a crockpot is excessive for non-veg dishes.

Sunny