[Sca-cooks] Crockpot question

[Audrey Bergeron-Morin]

Ahhhhh.... I see now... Thanks :-)

----- Original Message -----
From: <rcmann4 at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, May 12, 2001 1:23 PM
Subject: Re: [Sca-cooks] Crockpot question


> On 12 May 01,, Audrey Bergeron-Morin wrote:
>
> > Could someone find me a picture of a crockpot??? I'm a native French
speaker
> > here, and I have no idea of what thing in my kitchen a crockpot
corresponds
> > to. (Of course, it doesn't help that the word crockpot is not in my
> > French/English dictionary)...
>
> "Crockpot" is a specific brand-name for a kitchen appliance -- an
> electric slow-cooker.  The word has become a generic term, much
> as Xerox is often used as a synonym for photocopier.  It consists
> of a metal shell with a heating unit inside, and a heavy ceramic
> crock with a glass lid.  There are usually 2 heat settings: low and
> high.  They are designed to cook food slowly over a period of many
> hours.  They come in different sizes.  The better ones have a
> removable crock, so one can prepare the ingredients ahead of time,
> refrigerate the crock overnight, and replace it in the shell to cook
> just before leaving for work.  The main advantages of a crockpot are
> convenience and the ability to do safe, unattended slow-cooking.  It
> is particularly good for stewing tough cuts of meat.  I often make
> pot roast in my crockpot.  I put a piece of beef brisket in the crock,
> along with some sliced onions, beef broth, and seasonings, and let
> it cook for about 8 hours, until it is falling-apart tender.
>
> Here is a web page with a picture:
> http://www.globalgourmet.com/food/egg/egg0498/ragout.html
>
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> now at a new address: rcmann4 at earthlink.net
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