Helpful Hints, Links & Shared Information
HELPFUL HINTS & SHARED INFORMATION
PER YOUR QUESTIONS ON SLOW COOKER’S COOKING HOT!
https://www.thespruce.com/are-hotter-cooking-crockpots-good-or-bad-479985
****
Use these measurement conversion charts when you want to cook and bake with the sweetness you love but without sugar’s unwanted calories.
SPLENDA® No Calorie Sweetener, Granulated
It measures cup for cup like sugar – so whatever amount of sugar your recipe requires just substitute the same amount of SPLENDA® Granulated Sweetener
Sugar SPLENDA® Granulated Sweetener
1 cup 1 cup
SPLENDA® Packets
Sugar SPLENDA® Packets
2 tsp 1 packet
1 Tbs. 1 1/2 packets
1/8 cup 3 packets
1/4 cup 6 packets
1/3 cup 8 packets
1/2 cup 12 packets
2/3 cup 16 packets
3/4 cup 18 packets
1 cup 24 packets
SPLENDA® Sugar Blend
It’s part SPLENDA® Brand Sweetener and part sugar. That means you’ll only need to use half as much to replace the sugar in your recipes.
Sugar SPLENDA® Sugar Blend
1 tsp 1/2 tsp
1/4 cup 1/8 cup or 6 tsp
1/3 cup 8 tsp
1/2 cup 1/4 cup
2/3 cup 1/3 cup
3/4 cup 6 tbsp
1 cup 1/2 cup
SPLENDA® Brown Sugar Blend
It’s part SPLENDA® Brand Sweetener and part brown sugar. That means you’ll only need to use half as much to replace the brown sugar in your recipes.
Sugar SPLENDA® Brown Sugar Blend
1 tsp 1/2 tsp
1/4 cup 1/8 cup or 6 tsp
1/3 cup 8 tsp
1/2 cup 1/4 cup
2/3 cup 1/3 cup
3/4 cup 6 tbsp
1 cup 1/2 cup
****
"Tyson Fully Cooked Frozen"
Members.. On the discussion we have had about frozen fully cooked meatballs, chicken, etc.. I emailed Tyson. This is their response.. On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
****
BUTTER or OIL TO APPLESAUCE: USE EQUAL AMOUNTS IN SUBSTITUTION
*
If you ever pour water into the unit by mistake.. YOU must call Customer Service for help. 877-646-5288 or 866-826-6941. There is nothing I can tell you to do. All help must come from CS for this problem.. Aurelia
*
Convert Just About Anything Found Metric Units Instead of Standard Units, By: Garrick Stolz
Here's a general cooking tip that can be used when you're converting a recipe for the Ninja. From “All You Magazine”.
Convert Just About Anything Found a recipe that’s measured in metric units instead of standard units? Google can help with that, too. Just type in any conversion, like “50 grams in oz,” to the Google search bar and Google will bring up a calculator that can help you with any of your conversions for length, speed, mass, volume, temperature, and more. Now you can fearlessly make any recipe you find on Pinterest without worrying about whether your math is off.
Conversion calculator
http://metric-calculator.com/
****
Has or does anyone know if you can use oven bags with the Ninja?
They work great up to 450 degrees. Being in the truck they make clean up so nice. The turkey bags are pretty tight in the Ninja but crock pot liners are perfect!!! You'll love it.
Please read carefully the label of your oven bags for the intended use of the product. Hope this helps.
*
Slow Cook Liner*, By: Trish Obrien, November 9, 2014
I use them in my Ninja all the time. Oven and Slow Cooker. However I only use the slow cooker bag, they are the same thing but the oven ones are tall and don't fit open over the pan. If I am making something on oven in my bag I still use the silicone (Pyramid Mat) outside the bag to prevent bottom from burning.
Using Slow Cooker Liners – BUT>>>> The Ninja is SO EASY to clean-up.. (the following comments are for people that are still using a crock pot, not the Ninja!)We all know how easy it is to use a slow cooker to make dinner, but the clean up can be a time-consuming job. We recently found the Reynolds Slow Cooker liners at the grocery store, Wal-Mart, etc. They have probably been on the market for a while, but we just realized how easy they make cleanup. Put one in the slow cooker pot, put your food in it. When the meal is finished, the liner goes in the garage, then I wipe out the crock pot just to be sure it is clean and the job is done. They are quite inexpensive, especially taking into account all the time and trouble I encountered trying to get the pot clean. Because they are so easy to use, we use the crock pot much more often.
****
Do Not Fix Frozen Meat On Slow Cook Setting
http://www.twohealthykitchens.com/2014/02/03/is-it-safe-to-use-frozen-meat-in-your-crock-pot/
http://cooking.stackexchange.com/questions/7542/can-i-put-frozen-meat-in-a-slow-cooker
http://www.foodsafety.gov/blog/slow_cooker.html
*
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
*
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
*
Per the USDA guidelines, frozen chicken should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
*
Slow Cooking Frozen Poultry Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
Heating Frozen Foods In A Sealed Food Saver Bag, By: Aurelia Dougan McCollom
Just place your frozen food saver bag in the Ninja and cover it with water. I usually use 425°, and place the lid. Depending what your fixing... after about 20 or 30 minutes.. Dinner! You can tell from looking at your meal if it's done.
****
Flour Tortillas – Warming, By: Kathleen Sanden, August 20, 2014 (cross posted in Breads)
This is almost too simple to post! Tonight I was making tacos in the ninja. When I was at the point of just simmering the meat mixture for 10 minutes I decided to warm the flour tortillas. I inverted the rack and fanned out the tortillas on the top of the rack and closed the Ninja lid. After 10 minutes I removed the top carefully so the condensation didn't get on the tortillas and they were perfectly warm and soft. I thought it would work well for those of you using your Ninja on the road.
****
Fresh Basil, By: Kathy Olson
I grow my own fresh basil each summer. I use either ice cube trays or a special smaller cube tray. Fill with olive oil, push in about 1 tablespoon chopped basil leaves and freeze. Take out of trays and place in zip bags. They are ready to use all winter long.
****
Can Whole Box Cake Mixes Be Used in the Ninja?
Yes. I make box cakes all the time. You only have to use half the amount of butter or oil it asks for. For a box cake just follow the recipe of the box. Half of one third of a cup is one sixth of a cup. There are two easy ways to get one sixth of a cup: you can either fill a one third cup measure halfway, or you can measure out two and two thirds of a tablespoon. Be sure to add 1 cup of water/10 minutes of cooking time. Place baking pan on wire rack. Usually 4 cups of water. 325°, about 50 minutes
*
Half of one third of a cup is one sixth of a cup. There are two easy ways to get one sixth of a cup: you can either fill a one third cup measure halfway, or you can measure out two and two thirds of a tablespoon
****
Why Did My Cake Crack?
Cakes usually rise more in the middle, creating a dome to the cake. Cracking is also a problem for some bakers. While you can cut off the domed, cracked area of the cake, steps you take during the mixing and preparation phase reduce or eliminate the concern. A little experimentation with cake baking helps you understand the subtle difference in your own oven that affects how cakes bake and rise. The adjustments you make produce a delicious cake without a dome on top.
Heat the oven to 325°F. Most cake mixes and recipes recommend 350°F, but the lower temperature prevents the cake from rising rapidly and cracking.
Measure the ingredients as indicated in the recipe or on the cake mix box. Improper amounts or throwing off the ratio of ingredients affects how the cake bakes and may cause a high center or cracking.
Mix the ingredients according to the directions. Avoid over-mixing, which introduces extra air that may contribute to cracking and doming. Tap the filled cake pan gently on the counter before baking to help release air bubbles trapped in the batter.
Watch the cake closely as the baking time nears the end. Over-baking the cake increases the risk of cracking.
****
How to Cook Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
1 cup rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or oil (optional)
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rice has more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil using Stove top High. This took 10 minutes. You could probably make this quicker by heating your water in the microwave or using hot water. I used cold water to start.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer. This took 2 minutes.
4. Cover and Cook: Cover the pot and plug the vent with aluminum foil. Try not to take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. I did however, to stir it and test. It was @ the 19 minute mark, and again just before turning it off. I then took the entire pot out of the Ninja and set it on a hot pad for 3 minutes, then stirred. (This 3 minutes was not added to the cooking time.)
10 minutes water to boil
2 more minutes to bring back to a boil
11 minutes, total rice cooking time
Completely done @ 23 minutes
****
How Do You or Can You Cook Rice in Ninja Cooker?
Jessica Conol, Oct 30, 2012
Ninja Kitchen
Hi Kathy, Yes, you can cook rice in your Ninja Cooking System. Follow the same water to rice ratio instructions provided on the box for stove top and use the stove top setting.
Nov 1, 2012
Kathy Atherton Bright
****
Pyramid Mat to Open Jars, By: Hazel Dacombe, September 24, 2014
I've just been struggling to take the lid off a new jar of pickles, then I remembered I'd bought a Pyramid Mat and cut to size for the bottom of my Ninja. I wrapped that around the stubborn lid, and then tried to open it, and it came off with very little effort!
****
These are instructions for making “Lifters” for the rack and multipurpose pan out of "pigtail sign holders", or coat hangers
The photos are in the Helpful Hints Album
The Stronger Lifters. They are "pigtail sign holders", sold at Home Depot. $.99 each. You need 2 for a set
Lifters:
To lift the rack and the pan or dish:
Take a "pigtail sign holder". Snip it to be 18" long. Bend it at 7" on both sides, and your handle is 4” across. Turn up the ends a little to grab the rack.
You need two hooks to lift the Ninja rack.
One set is bent for the rack and pan; one set is bent just to lift the pan. It will grab just under the lip and is very sturdy.
*
Brown/Blue Lifter: (PHOTO IN ALBUM)
To lift the rack and the pan or dish:
Take a coat hanger. Snip it to be 18" long. Bend it at 7" on both sides, and your handle is 4” across. Turn up the ends a little to grab the rack.
You need two hooks to lift the Ninja rack. They are 18” long
*
White lifter for multipurpose pan: (PHOTO IN ALBUM)
Take your coat hanger. Snip it to be 18" long. Bend it at 7" on both sides, and your handle is 4” across. Turn back the ends a little to grab the multipurpose pan under the rim when you have your pan in the pot on the pyramid mat.
You need two hooks to lift the Ninja pan. They are 18” long
****
Free Amazon Price Tracker, By: Paul David, June 13, 2016
This is a site which tracks any item that you want and lets you know when it reaches its lowest possible price. This site is 100% safe and very useful for those of you who are in the market for another Ninja or another item. It is a price tracker which works hand in hand with Amazon to track prices over time.
http://camelcamelcamel.com/
****
This is an updated list of Ninja accessories recommended by our members.
Here is a list with links. Many of them ship FREE from Amazon if you are a Prime member. Also check our Helpful Hints Photo album.
Digital Laser Infrared Thermometer Temperature Gun
Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer Temperature Gun -58℉~1022℉ (-50℃~550℃), Yellow and Black
https://www.amazon.com/gp/product/B00DMI632G?ref_=sr_1_3&qid=1494998709&sr=&pldnSite=1
*
The Oven Rack Protectors - Tamara Sedgwick, March 4, 2017
They are PERFECT for the Ninja Rack. (You can choose your color!) I cut mine to be 1 1/4". I also placed them on the handles of the pot. They are cut 3 1/4". I DO NOT SUGGEST picking up the pot with these. They will remove easily and use your grippers or hot pads to cover the full handle. They are heat resistant up to 435°F. Thank you Tamara Sedgwick for finding these.
https://smile.amazon.com/Protector-Kitchen-Smart-Ideas-Variations/dp/B01IB4TK84/ref=sr_1_1?ie=UTF8&qid=1488492149&sr=8-1-spons&keywords=silicone%20oven%20rack%20protector&psc=1
****
Bio Cleaner*, By: Kathleen Sanden, October 14, 2016
Finally! The stains from the heating-plate are gone! My two year old Ninja is used at least once a day, sometimes more. This cleaner from QVC, works!
*
Earth Brite 400 with Baking Soda*, By: Felicia Anderson, October 14, 2016
From HSN. I always wait until they have a sale on it though. I have a stainless steel waffle iron that had horrible stains that just refused to come off. I made a paste, left on for 4 or 5 hours, brushed, rinsed and repeated and voila, a clean appliance! (Remember, these were impossibly resistant stains). Earth Brite 400 with baking soda is my last resort go to. And, a little goes a long way so, although expensive initially, it lasts forever.
*
Silicone Strainer & Tongs*, By: Beverly Huffman Allen, June 1, 2016
From: Evine .com. (no space)
Item # 461-238
$14.91
Comes with the silicone mat and the tongs, pictured. Red or green.
*
Silicone Forks* from QVC #K42836, - $21.98, By: Darlene Schofield
May also be available through Amazon
*
Lid & Spoon Rest*, By: Archie Eaton, March 16, 2016
Lid & spoon rest from Amazon for $5.99; Plus you can get it on Prime. The colors are red, white, blue, and green. You do have to angle the lid slightly, but it holds it securely.
http://smile.amazon.com/Hutzler-Pot-Stand-Spoon-Rest/dp/B00ZCENQB4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1458168716&sr=1-1&keywords=hutzler+pot+lid+stand+and+spoon+rest
*
http://idevicesinc.com/kitchen-thermometer/explore/
*
Bellemain Insulated Carry Bag for Slow Cookers
It will fit your Ninja. Although it does not have a shoulder strap, it does have a strap that goes across the handle to help hold the lid secure. It does have 2 carry handles.
http://www.amazon.com/Bellemain-Thermal-Carrying-Hamilton-6-Quart/dp/B00KFQY24O/ref=sr_1_1?ie=UTF8&qid=1451505410&sr=8-1&keywords=Bellemain+Thermal+Slow+Cooker+Carrying+Bag+%28L%29For+the+Hamilton+Beach+33967A+Set+%27n+Forget+6-Quart+Slow+Cooker
*
Prepara Roasting Laurel*
This heat resistant silicone roasting aid keeps your bird or roast up and out of the unhealthy fats and nasty burned bits in the bottom of your roasting pan. It helps your roast to brown more evenly around the sides and eliminates sticking.
Key Features:
- Heat resistant silicone up to 500° F/260° C
- Bendable shape allows you to mold Laurel to fit your needs
- Keep your food out of the greasy fat at the bottom of the pan
- Easy to clean
- Dishwasher safe
- Non-scratch
PP06U-RLGN
851684003302
Product: 2" D x 24.3" W x 1.1" H, 0.6 lbs
Product in packaging: 1.4" D x 9" W x 10.2" H, 0.72 lbs
Materials: Silicone with flexible stainless steel wire inside
http://prepara.com/collections/all-products/products/roasting-laurel
*
Silicone Utensils*, By: Michelle Painter Williams, May 11, 2016
10 piece set on Amazon for $29.95
After checking the poor selection of silicone or the high prices locally, I purchased this 10 piece set on Amazon for $29.95. I already have silicone whisks that I love using so I hope I enjoy these too! Now hopefully the scratches in my new Ninja will stop!
http://smile.amazon.com/Silicone-Utensils-Hygienic-Resistant-Spoonula/dp/B0191H5MGO?ie=UTF8&keywords=10%20piece%20set%20silicone%20utensils%20kitchen&qid=1462997604&ref_=sr_1_1&sr=8-1
*
Digital 2" heat resistant meat thermometer*, By: John Queen, December 21, 2014I bought it at Menards. I think i paid $10 for 2 of them. I use it when grilling too. always cool to the touch Can be inserted into the meat and used in the Ninja.
http://www.amazon.com/CDN-ST170-Steak-Thermometers-Set/dp/B004S0SO7Y/ref=sr_1_28?ie=UTF8&qid=1419189077&sr=8-28&keywords=silicone+thermometer
*
Kitchen Grips -
Someone was asking this week about silicone mitts to lift the pan out of the cooker. They are not silicone, but they are a perfect fit. You can get them at Amazon for $6.99 and they are called Kitchen Grips.
http://smile.amazon.com/Duncan-2-Piece-Short-…/…/ref=sr_1_2…
Mad Hungry 3-piece Bamboo Slotted Spurtle Set - K41309
http://www.qvc.com/Mad-Hungry-3-piece-Bamboo-Slotted-Spurtle-Set.product.K41309.html?sc=K41309-SRCH&cm_sp=VIEWPOSITION-_-1-_-K41309&catentryImage=http://images.qvc.com/is/image/k/09/k41309.001?$uslarge$
*
Grease Catcher Colander By: Chrystal Price
http://www.amazon.com/Easy-Greasy-Strain-Kitchen-Colander/dp/B00CWL3Y9O/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1431139071&sr=1-2&keywords=grease+colander
*
Grill Mat – QVC, By: Robin Bostock, February 2, 2015
http://www.qvc.com/The-Ultimate-Grill-and-Baking-Mat-3-pc-Set.product.K39683.html?sc=K39683-ISRC
*
Mini Tortilla/Taco Shell Pans - Chicago Metallic, By: Robin Bostock, February 2, 2015
http://www.amazon.com/Chicago-Metallic-Gourmetware-Tortilla-Shell/dp/B000M5NMNA/ref=sr_1_fkmr0_2?ie=UTF8&qid=1423029266&sr=8-2-fkmr0&keywords=2+baked+tortilla%2Ftaco+shell+pans+Chicago+Metallic+The+Bakeware+Company
*
Large Tortilla/Taco Shell Pans - Chicago Metallic, By: Robin Bostock, February 2, 2015
http://www.amazon.com/Chicago-Metallic-Non-Stick-Large-Tortilla/dp/B00004R90Y/ref=sr_1_fkmr0_1?ie=UTF8&qid=1423029266&sr=8-1-fkmr0&keywords=2+baked+tortilla%2Ftaco+shell+pans+Chicago+Metallic+The+Bakeware+Company
*
Chop Turner
http://www.amazon.com/gp/product/B00C3H9LYE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00C3H9LYE&linkCode=as2&tag=ninjcookreci-20&linkId=2QJCKDSJAL7FNSAH
*
Duncan 2-Piece Short Handle Holder, Black
http://amzn.to/1cpwo50
*
OXO Good Grips Nylon Lasagna Turner
http://amzn.to/1ovTFpo
*
Good Grips Plastic Brownie Spatula for Non-stick Pans, Black
http://amzn.to/1cj454P
*
Healthy Chef Raised Baking Mat - Set of 2
http://amzn.to/1n0Nsq0
*
Chopstir Nylon Chopper
http://amzn.to/1kwcz20
*
Norpro Grip-EZ 1713 Silicone Whisk
http://amzn.to/1ib8L65
*
Silicone Baking Cups
http://amzn.to/14IXjHI
*
Mr. Clean HomePro Extra Power Magic Eraser, 8 Count Box
http://amzn.to/1ainkPJ
*
Pumie Scouring Stick*, By: Brian M Almashie - To clean the heating element. Wet the stick and then wipe it off with a damp cloth. http://www.amazon.com/Pumice-HDW-12-Pumie-Scouring-Stick/dp/B0082D0FCA/ref=pd_sim_sbs_hg_1?ie=UTF8&refRID=1D1W1HZMDNSCJ5AJBRB9
*
Lekue Collapsible Steamer*, By: Brian M Almashie
Finally got a steamer and decided to go with a Lekue collapsible one because it's easy to clean (dishwasher safe) and was on clearance at TJ Maxx for $12. I also like that it is flexible so it folds down for easy storage and also sits on top of a standard pan. Wasn't designed for a Ninja but it works!
*
Mini Cake Pans*
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dkitchen&field-keywords=MINI+CAKE+PANS&rh=i%3Akitchen%2Ck%3AMINI+CAKE+PANS
*
Mini Angel Food Cake Pans*
http://www.amazon.com/Mini-Angel-Food-Cake-DBROTH/dp/B00C40ELJ0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1430018186&sr=1-2&keywords=MINI+ANGEL+FOOD+CAKE+PANS+-+SET+OF+4
*
Silicone Vegetable Steamer*, By: Paul Carbone, September 3, 2014
http://smile.amazon.com/Silicone-Vegetable-Steamer-Veggie-Cooker/dp/B002CZ9SI6/ref=sr_1_3?ie=UTF8&qid=1409779868&sr=8-3&keywords=Silicone+Vegetable+Steamer+Veggie+Steam+Cooker
*
Lid and Spoon Rest*
http://smile.amazon.com/Progressive-International-CRLR-3-Stainless-Steel/dp/B0002MR0B8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1410840915&sr=1-1&keywords=lid+and+spoon+rest
*
French White 1.5-quart Oval Casserole Dish*, By: Cathy Schultz, September 16, 2014
Mfr# 1105929
Description:
UPC: 071160072039 just ordered this from kmart.com as well as their 4 pc toaster oven set. The oval dish fits the ninja along with it's lid & has handles on it which will make it easy to lift out. The dish has a cover and is regularly priced $33.99 & on sale for $17.97
*
BAKEWARE SET (THIS BAKEWARE SET IS RECOMMENDED!)*... Now in stock
http://www.walmart.com/ip/BakerEze-8-Pc.-Individual-Size-Bakeware-Set/7080386
this is the a list of the sizes of the pans that come in the set:
7.7" personal-size pizza pans (2)
8.5" x 6.5" personal-size cookie sheet (1)
8.5"x6.5" personal-size broiling/cookie sheet (1)
Rack for cookie sheet (1)
8.5" x 6.5" personal-size baking/roasting pan (1)
8.5" x 6.5" personal-size "Fat Away" baking/roiling pan (1)
*
Wilton Silicone Brownie Squares Baking Mold*
Silicone baking pans to fit the Ninja:
http://www.amazon.com/Wilton-Square-Silicone-Baking-Count/dp/B000NBNHHE/ref=pd_sim_k_6
*
Wilton Easy Flex Silicone Reusable Baking Cups*, 12 Count
Silicone baking pans to fit the Ninja:
http://www.amazon.com/Wilton-415-9400-Silicone-2-Inch-Reusable/dp/B000FPX4GC/ref=sr_1_5?ie=UTF8&qid=1379564393&sr=8-5&keywords=Individual+silicone+brownie+pans
*
Disposable Aluminum Rack*, By: Roberta Thompson
We are on a road trip in the MH and forgot the rack to my Ninja.
Found this disposable aluminum rack in the BBQ accessories aisle at the Dollar Tree. Worked like a charm . 2 per package .
*
Scrub Daddy*, Kathleen Sanden
(also in photos)
This fall I saw the Scrub Daddy sponge in my grocery store and thought it was cute. I had never seen any of the press on it. Well, you could not find a better tool for the Ninja. When you run it under hot water it becomes soft. If you need more scrubbing power you run it under cold water and it is stiff. It never smells and works exactly like advertised. I liked it so much I bought more! It will never scratch the coating either.
*
Alcohol & Cooking
http://www.oasas.ny.gov/admed/fyi/fyi-cooking.cfm
*
The No-Fret Guide to Pan Conversions*, By: Beth Rowand Knight
http://www.fix.com/blog/guide-to-pan-conversions/
****
Julia Child Tips, By: Joseph Girouard
I’ve been watching some old Julia Child shows on YouTube and have come across a lot of little tips that make all the difference in cooking even the simplest of recipes – and all of which I think have Ninja application whether one is cooking a quick weeknight meal or a more fancy weekend dinner. Here are some examples, which of course may be common sense to many cooks here:
1. When sautéing on the stovetop (in oil or oil/butter), always make sure the items that you’re sautéing are dry or patted dry first, especially if you’ve rinsed them, such as meat, mushrooms, veggies, etc. Otherwise, the moisture on and under the ingredient steams and you're really steaming your food rather than sautéing it. The same is true when browning meat, etc.; the meat will not brown properly if wet since steaming is occurring. Also, it is important not to overcrowd the pan when sautéing or browning for the same reason, as overcrowding causes a steaming process to occur. Better to cook in batches than overcrowding.
2. When sautéing or browning, olive oil is good because of its light consistency, and peanut oil can substitute nicely as well. The idea is to avoid heavier oils or oils that produce an undesirable smell when heated. Also, when using butter, it is better to combine it with oil since butter alone will burn quickly and the burnt taste will ruin the food. Also, when sautéing in oil/butter, it is important that the butter is hot enough before sautéing but not too hot to the point of burning. One can tell the butter is ready when the foaming of the heating butter starts to subside (patience is needed here).
3. When cooking in advance, e.g., stew with chicken or beef, which you may want to cover and put in the fridge until needed later or the next day, it is important never to cover a hot pot of food like this and put it in the fridge. Rather, the food should be allowed to cool before covering; else, the meat and stew itself will sour, spoiling the overall flavor of the dish. You can go ahead and cover a hot pot of such a meal if you’ll be serving it soon.
Bon appetite!
****
Helpful Ideas, From: Gael O'Brien
Oh..side note... Reynolds tin foil wrap has a "pre cut" style that is in something like a tissue box. You just tug the top sheet and get a little square. This is sized PERFECTLY to cover the wire baking rack. Way easier than trying to rip a piece to the right size. I use it whenever I'm doing stuff like Shaken' Bake to make clean up easier.
If you center it right, it's just enough to cover up over the handles and along the front and back.
****
Body Comfort Heat Packs, By: Dixie Upchurch
I just boiled mine in the Ninja and it worked GREAT!
I wrapped them in a dish towel and when the lid started to rattle I peaked and they were done so I pulled them out with my silicone tongs and laid them on a towel to cool. I did both the shoulder and the back packs at once.
****
Beef Chuck
Synonyms: beef shoulder
http://www.foodsubs.com/MeatBeefChuck.html
The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid.
Cuts:
7-bone pot roast = 7-bone roast = center cut pot roast = chuck roast center cut Notes: This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak. Substitutes: arm roast OR blade pot roast
7-bone steak = center chuck steak Notes: This is an economical steak cut from a 7-bone pot roast. It's rather tough, so your best bet is to braise it. If you insist on grilling or broiling it, be sure to marinate it overnight to make it as tender as possible. Substitutes: top blade steak OR under blade steak
arm roast = arm pot roast = arm chuck roast = chuck arm roast = round bone pot roast = round bone roast Notes: This is just a butcher's blade away from the shoulder roast, and the main difference between the two is that the arm roast has a round bone in it and is slightly more tender. You can use this for a pot roast, or cut it up for stew meat, but it's too tough to cook with dry heat. A steak cut from this roast is called an arm steak. Substitutes: shoulder roast OR bottom round OR cross rib roast
arm steak = arm chuck steak = arm Swiss steak = round bone steak = round bone Swiss steak Notes: This is a steak cut from an arm roast. It's too tough to grill or broil, but it's very tasty if you braise it. Substitutes: 7-bone steak OR under blade steak OR shoulder steak
blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too tough to cook using dry heat. Substitutes: arm pot roast OR cross rib roast OR brisket
chuck eye = mock tender = chuck fillet = chuck filet = chuck tender = Scotch tender Notes: This is one of the more tender cuts from the chuck section, so you can cook it in liquid or roast it in the oven. A steak cut from this roast is called a chuck eye steak. Substitutes: top blade roast
chuck eye steak = chuck fillet steak = chuck filet steak = beauty steak = chuck tender steak = fish steak Notes: This steak isn't bad, considering it's a chuck steak. In fact, it's tender enough to grill or broil, provided that you marinate it overnight first. Substitutes: top blade steak OR eye of round steak OR top sirloin OR round tip steak
chuck steak Notes: Chuck steaks comes from the neck and shoulder of the beef, and they tend to be chewy but flavorful and inexpensive. Most of them are too tough to grill, broil, or pan-fry--it's better to braise them or cut them up as stew meat. If you must grill one, make sure you marinate it overnight first. Substitutes: round steak (leaner) OR T-bone steak (more tender)
cross rib roast = cross rib pot roast = Boston cut = English cut roast = English roast = thick rib roast = bread and butter cut = beef chuck cross rib pot roast Notes: If boneless, this is sometimes called an English roll. This makes a fine pot roast, but it's too tough to roast with dry heat. Substitutes: arm roast OR blade pot roast OR 7-bone roast
pot roast Notes: These are economical roasts that are too tough to be oven roasted, but they become tender if cooked in a liquid for several hours. Several cuts work well as pot roasts, particularly the 7-bone pot roast, arm roast, blade roast, chuck eye, cross rib roast, shoulder roast, top blade pot roast, under blade pot roast, bottom round roast, eye round roast, and rump roast.
shoulder roast = shoulder pot roast = English roast Notes: This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid. Substitutes: arm roast OR bottom round OR cross rib roast
shoulder steak = English steak = clod steak Notes: This makes for a fairly tough steak, but you can grill or broil it provided that you first marinate it overnight. It's even better braised. Substitutes: top blade steak OR chuck eye steak
top blade pot roast = flat iron roast = lifter roast = puff roast = triangle roast Notes: This is both literally and figuratively a cut above the tougher under blade pot roast. Meat from the top blade often is made into a pot roast, or cut up, marinated, and used for fajitas. A steak cut from the top blade pot roast is called a top blade steak. Substitutes: 7-bone pot roast OR under blade pot roast
top blade steak = book steak = butler steak = lifter steak = petite steak = top chuck steak = flat iron steak Notes: Though a lowly chuck steak, this cut is tender enough to grill, broil, or pan-fry, as long as you marinate it first. If you don't mind cutting around some gristle, this is an economical and flavorful steak. It's also great for making fajitas. Substitutes: eye of round steak OR top sirloin OR round tip steak
under blade pot roast = bottom chuck roast = California roast = under-cut roast Notes: This cut is tougher than a top blade pot roast, but it's flavorful and economical. It makes a fine pot roast, but it's too tough to roast with dry heat. A steak cut from this is called an under blade steak. Substitutes: 7-bone pot roast OR top blade pot roast
under blade steak = bottom chuck steak = California steak Notes: This is a steak cut from an under blade roast. It's not tender enough to grill, broil, or fry, but it's quite flavorful if braised. Substitutes: top blade steak (more tender) OR arm steak
****
Nifty Time Saving Time for Ninja Cooks. By:Tamyra RiselikethePhoenix Murphy
-pre peel your onions. If you are like me I use onions in almost all of my recipes, so I tend to by them in large quantities. A time saving tip that I accidentally discovered is whenever you buy onions, take about 5-10 minutes and peel them all and store them in a gallon size zip lock bag and toss them in the fridge. Next time you need an onion, it's already peeled. All you need to do is reach in the bag and grab what you need.
Sue Karasek Nottmeier - yep..I throw then in the freezer, same with green peppers.
Barb Ruiz Rizzio-Meyer You can freeze them as well. I do this often with onions and peppers. I flash freeze them on a cookie sheet then out them in freezer bags. Works great, every little time saver helps!
****
Marie Mastracci
I'm just taking a rest from chopping onions so here's something for the tips file.
I have frozen fresh peppers i.e. red, green etc. and cherry tomatoes when I knew I wouldn't be able to finish them before they went off. They work great in casseroles, chili, soup etc.
When I gave a friend some onions because I had such a huge bag from Costco she said I should have put them in the freezer.
So now I'm chopping half the bag of onions (I think I'll just half or quarter them) for the freezer. I'm going to check out my celery next and try a bit of that to see how it works. I love shopping at Costco but really, some of those bags are huge.
****
Shannon Kubasczyk
I don't have a full recipe to post just a couple tips.....I use the Ninja to cook ground turkey, turkey sausage and chicken breasts on the slow cooker setting, fresh or frozen. Once the meat is cooked I will sometimes freeze. Makes throwing together tacos, casseroles or soups super easy. We camp during the summer and the ninja comes with me.....use it to make hot water for dishes, cappuccino and makes cooking super easy!
Shannon Kubasczyk - Thank you Aurelia Dougan McCollom, maybe add to the notes to use a blender (I also have a ninja blender) to chop the chicken breasts to a finer consistency for us.
****
The Scoville Scale: Rating the Heat of Chile Peppers, By: Arlene Babiskin Gordon
I have been seeing spice mixes which contain peppers like Ancho or Cayenne etc & wondered how hot they were. I found that there's a heat rating called the Scoville scale I thought since many of you use all kinds of peppers. So hopefully it's OK that I post this
The Scoville Scale: Rating the Heat of Chile Peppers
Chile peppers like jalapeños, serranos and habaneros all have different degrees of heat. How hot they are is determined by how much of a chemical called capsaicin they contain, and their heat is measured using a system called the Scoville Scale.
The Scoville Scale is divided into units called Scoville Heat Units, which are a way of describing how many drops of sugar water it would take to dilute the heat of a given pepper. These numbers are expressed in the thousands for milder peppers all the way up to hundreds of thousands or even millions for the hottest peppers.
Scoville Heat Units
The Scoville Scale was developed in 1912 and the way it originally worked was that a panel of human tasters would taste a sample of a pepper diluted in a sugar solution, and report what level of dilution was required so that the pepper no longer tasted hot. This subjective and not very reliable system has since been replaced by a method called High-Performance Liquid Chromatography, which reads the chemical fingerprint of capsaicin in a pepper and measures exactly how much capsaicin it contains.
Even using this technology, the Scoville ratings are not absolutely precise. The same species of pepper grown in different conditions can have different heat levels. Variables such as how much sunlight a pepper gets while growing can affect the heat (more sunlight produces a hotter pepper), and variations in the soil can also affect a pepper's heat.
Some varieties of chili pepper are just ridiculously hot — so much so that, from a culinary standpoint, they are no more than a curiosity; no one would ever eat one. Below is a table that shows the Scoville heat units of some of the more common chili peppers used in the culinary arts, as well as some other examples: Scoville Heat Unit Ratings
16 million Pure capsaicin
5 million Law enforcement pepper spray
1 million Ghost pepper (Bhut jolokia chili)
100,00-350,000 Habanero pepper, Scotch bonnet pepper
30,000-50,000 Cayenne pepper
10,000-25,000 Serrano pepper
2,500-8,000 Jalapeño pepper, Paprika, Tabasco sauce
500-2,500 Anaheim pepper, Poblano pepper
100-500 Pimento, Banana pepper, Pepperoncini
0 Bell pepper
****
RecipeBuilderPro, By:Cheryl Schaal
I hope this is on topic. I love looking at some of your own recipes, variations, etc., but they, (like my own) have no nutritional info & since I'm now carb watching I found this great app for my ipad/iphone where you can list the ingredients & # of servings & BAM get a carb, calorie, fat, etc., nutrition list. So much easier than trying to calculate it out by hand. Its called "RecipeBuilderPro" it may come for Android or other devices too, I don't know. It helps me with some of your recipes here & it makes it easy to customize, like replace a sugar with Splenda & see the nutrition change to make something more low carb.
****
Peel and entire head of garlic in 10 seconds!
http://www.thekitchn.com/smart-tip-peel-an-entire-head-157145
*
From: Roberta Thompson
FYI: made a yellow cake and put some vanilla in the water turned out really flavorful.
*
Evernote, By: Tracey Smith
I have a notebook in Evernote with a bunch of recipes...many of which are for the Ninja. I have made it into a shared notebook so that anyone can see it as I am constantly adding too it. Just search keyword NINJA, or slow cooker for those recipes.
https://www.evernote.com/pub/txdistancerider/recipes
****
Kitchen appliances have short cords for a reason. The goal is to not have the cords getting in the way, and possibly hanging over the counter where a child could pull the cord and then end up with hot grease (for example) being dumped on them. This short size matches exactly with the NEC requirement that counter top receptacles be spaced no more than two feet from the edge of the counter and no more than four feet apart on a continuous section of counter.
Read more: http://www.doityourself.com/forum/electrical-ac-dc/238673-extension-cord-small-home-appliances.html#ixzz3GcrZBTJk
****
The Difference Between a Crock Pot and a Slow Cooker
A crock pot is a type of slow cooker, but not all slow cookers are crock pots. A crock pot is a type of slow cooker with a stoneware pot that sits inside a surrounding heating element. A slow cooker is a pot, usually made of metal, which sits atop a heating surface. With this type of slow cooker, sometimes the pot can be removed and the heating surface itself used to fry foods.
History
The history of slow cookers started with a bean cooker in 1970. The brand expanded its cookbook to include many dishes. The company redesigned its bean cooker by reshaping it, adding handles and a glass lid. It was given the registered trade name, “Crock-Pot,” which is now sold under the “Rival” brand name. Over the years, “crock pot” became a generic term often used when referring to any type of slow cooker.
Features
Crock pots and slow cookers both have three parts--a pot, a lid, and a heating element. However, a crock pot has only two cook settings, “Low” and “High.” There may also be a “Keep Warm” setting to allow the pot to warm before serving. The temperature at these settings remains constant. A slow cooker has a number of different settings, usually numbered one to five. The heating element on a slow cooker usually cycles on and off. Some slow cookers have a timer that can be set to cook for a number of hours.
Considerations
Crock pots and slow cookers come in various sizes to suit family size and specific purposes. However, crock pots are generally heavier than metal slow cookers, and may be more difficult to manipulate when washing. Since crock pots are made of stoneware, they also break more easily when dropped. Since slow cookers sit atop a heating element that cycles on and off, it’s possible for food to be scorched when using a slow cooker.
Tips
Slow cooker recipes often say to brown meat before adding to the slow cooker, but this usually isn’t necessary, though it gives meat a nice color. If you add butter and paprika to chicken before putting it in the slow cooker, a brown color is created while cooking. Flour meat before adding to a slow cooker to keep it moist and thicken sauce. Don’t lift lid while cooking, or the food will take longer to cook.
http://www.ehow.com/about_6714017_difference-between-crockpot-slow-cooker.html
*
THIS INFORMATION WAS FOUND WHILE RESEARCHING TEMPERATURES! well... Ninja isn't to far off!!! This is on an OLDER Crock Pot!!! This is what I found researching Slow Cookers! I have a programmable Crock Pot Smart Pot with High, Low and Keep Warm settings. I'm not at home so don't know the model, but I bought it @ 2004. Because I had recently read that modern slow cookers run really hot, much hotter than slow cookers from the 70's and 80's, I took some temperatures just this past weekend. I filled up the crock about 2/3 with plain water. On Low, the temperature after 8 hours was 214! On Keep Warm after 8 hours, the temp was 209. I also cooked chicken stock for 10 hours, and that temp was 210. In all cases, the water was boiling, not just simmering.
I read somewhere that the difference between Low and High (and apparently, Keep Warm) is the amount of time it takes to get up to temperature. I don't know if that's true, but it seems to me the temperature is way too high - the food should not be boiling. And that explains why some of my dishes have been overcooked, almost burned. I thought the problem was the recipe or me and hadn't realized it was the slow cooker. (Since I'm away from home all day, I usually cook on Low for 9-10 hours and then have it switch to Keep Warm.)
****
Converting Recipes: Converting your favorite recipes to the slow cooker is pretty easy. Here is a guideline for cooking times. If you are cooking on the low setting, make sure that any uncooked meat cooks for at least 8 hours.
Regular Oven Slow Cooking Times Low Temp High Temp
Regular Oven Slow Cooking Times
15 to 30 mins. - Low 4 to 6 hours - High 2 to 3 hours
35 to 45 mins. - Low 6 to 8 hours - High 3 to 4 hours
50 mins. to 3 hrs. - Low 8 to 10 hours - High 4 to 6 hours
Seasoning: Spices will be diluted overtime as they cook in a crock pot. So add spices in the last hour of cooking.
Ground Beef: Brown ground beef before adding to the crock pot. It will taste better and have better texture this way.
Raw Vegetables: Uncooked vegetables like carrots, potatoes and onions should be place at the bottom of the crock pot for faster cooking.
Dairy: Add sour cream, heavy cream and other dairy ingredients during the last hour of cooking.
Cleaning: Do not add cold water to a hot crock pot to clean it. Either let it cool down or add warm soapy water.
Garnish: Many vegetables will lose their color in a slow cooker. Add a colorful garnish like fresh parsley, chives, tomatoes, red peppers or cheese for color.
Cooking Tip: Keep your crock pot at least half full to avoid overheating and overcooking food.
Thickening: Add a cornstarch in the final hour of cooking to thicken juices.
Use your crock pot outside in the summer to help keep your house cool.
What are your favorite crock pot tips? BUY A NINJA!
Temperature Readings:
Cathy Millisor McBride
Well! It looks like I will be baking some HUMBLE PIE today! I have been complaining that I thought my Ninja was overheating on the oven setting. I talked to Customer Service about it. I was sure I had a problem!! I went to BBB today for an exchange. I also bought a Tayor Wireless Thermometer with probe. So I did a little experiment and I was WRONG! Not only do the Ninjas match each other in temperature in the Oven, all settings measured exactly the same in both machines: at 350 degrees 4 cups of water after 20 minutes measured 210 degrees. The stove top setting was also 210 degrees after 20 minutes. Slow Cookers on high registered about 182 on both after about 12 minutes. Conclusion: The advice I received on this group was correct! Learning to cook with the Ninja and prevent overcooking and burning just takes trial and experimentation! Now that I know that I have a calibrated machine I want to keep trying!! Ps. The Thermometer works great too. It fits in the vent hole. — feeling happy.
****
Air Frying - Recipes and Support
Members.. One of our members has chosen to start an air fryer group. Feel free to join and ask your questions, to get support and recipes.
If you happen to own an air fryer, (any brand), please show her your support and join her group.
Her name is Deb Garmlich and the address for her group is:
https://www.facebook.com/groups/1686189001633349/
****
PER YOUR QUESTIONS ON SLOW COOKER’S COOKING HOT!
https://www.thespruce.com/are-hotter-cooking-crockpots-good-or-bad-479985
****
Use these measurement conversion charts when you want to cook and bake with the sweetness you love but without sugar’s unwanted calories.
SPLENDA® No Calorie Sweetener, Granulated
It measures cup for cup like sugar – so whatever amount of sugar your recipe requires just substitute the same amount of SPLENDA® Granulated Sweetener
Sugar SPLENDA® Granulated Sweetener
1 cup 1 cup
SPLENDA® Packets
Sugar SPLENDA® Packets
2 tsp 1 packet
1 Tbs. 1 1/2 packets
1/8 cup 3 packets
1/4 cup 6 packets
1/3 cup 8 packets
1/2 cup 12 packets
2/3 cup 16 packets
3/4 cup 18 packets
1 cup 24 packets
SPLENDA® Sugar Blend
It’s part SPLENDA® Brand Sweetener and part sugar. That means you’ll only need to use half as much to replace the sugar in your recipes.
Sugar SPLENDA® Sugar Blend
1 tsp 1/2 tsp
1/4 cup 1/8 cup or 6 tsp
1/3 cup 8 tsp
1/2 cup 1/4 cup
2/3 cup 1/3 cup
3/4 cup 6 tbsp
1 cup 1/2 cup
SPLENDA® Brown Sugar Blend
It’s part SPLENDA® Brand Sweetener and part brown sugar. That means you’ll only need to use half as much to replace the brown sugar in your recipes.
Sugar SPLENDA® Brown Sugar Blend
1 tsp 1/2 tsp
1/4 cup 1/8 cup or 6 tsp
1/3 cup 8 tsp
1/2 cup 1/4 cup
2/3 cup 1/3 cup
3/4 cup 6 tbsp
1 cup 1/2 cup
****
"Tyson Fully Cooked Frozen"
Members.. On the discussion we have had about frozen fully cooked meatballs, chicken, etc.. I emailed Tyson. This is their response.. On their "Tyson Fully Cooked Frozen" products.. These items are fully cooked and only needs to be warmed. It is safe to add the product to your sauce and heat in the slow cooker.
****
BUTTER or OIL TO APPLESAUCE: USE EQUAL AMOUNTS IN SUBSTITUTION
*
If you ever pour water into the unit by mistake.. YOU must call Customer Service for help. 877-646-5288 or 866-826-6941. There is nothing I can tell you to do. All help must come from CS for this problem.. Aurelia
*
Convert Just About Anything Found Metric Units Instead of Standard Units, By: Garrick Stolz
Here's a general cooking tip that can be used when you're converting a recipe for the Ninja. From “All You Magazine”.
Convert Just About Anything Found a recipe that’s measured in metric units instead of standard units? Google can help with that, too. Just type in any conversion, like “50 grams in oz,” to the Google search bar and Google will bring up a calculator that can help you with any of your conversions for length, speed, mass, volume, temperature, and more. Now you can fearlessly make any recipe you find on Pinterest without worrying about whether your math is off.
Conversion calculator
http://metric-calculator.com/
****
Has or does anyone know if you can use oven bags with the Ninja?
They work great up to 450 degrees. Being in the truck they make clean up so nice. The turkey bags are pretty tight in the Ninja but crock pot liners are perfect!!! You'll love it.
Please read carefully the label of your oven bags for the intended use of the product. Hope this helps.
*
Slow Cook Liner*, By: Trish Obrien, November 9, 2014
I use them in my Ninja all the time. Oven and Slow Cooker. However I only use the slow cooker bag, they are the same thing but the oven ones are tall and don't fit open over the pan. If I am making something on oven in my bag I still use the silicone (Pyramid Mat) outside the bag to prevent bottom from burning.
Using Slow Cooker Liners – BUT>>>> The Ninja is SO EASY to clean-up.. (the following comments are for people that are still using a crock pot, not the Ninja!)We all know how easy it is to use a slow cooker to make dinner, but the clean up can be a time-consuming job. We recently found the Reynolds Slow Cooker liners at the grocery store, Wal-Mart, etc. They have probably been on the market for a while, but we just realized how easy they make cleanup. Put one in the slow cooker pot, put your food in it. When the meal is finished, the liner goes in the garage, then I wipe out the crock pot just to be sure it is clean and the job is done. They are quite inexpensive, especially taking into account all the time and trouble I encountered trying to get the pot clean. Because they are so easy to use, we use the crock pot much more often.
****
Do Not Fix Frozen Meat On Slow Cook Setting
http://www.twohealthykitchens.com/2014/02/03/is-it-safe-to-use-frozen-meat-in-your-crock-pot/
http://cooking.stackexchange.com/questions/7542/can-i-put-frozen-meat-in-a-slow-cooker
http://www.foodsafety.gov/blog/slow_cooker.html
*
These instructions are for a “Serving Size Portion of Meat Only”, Cindy Transou, January 28, 2016
I tried this in the Ninja using Stove Top High and it works great. After the allotted time, drain water and cook. I used to cook meat frozen in slow cook mode till I saw on this group that the USDA didn't recommend. I never knew it was bad. Anyway this resolves the issue.
How To Defrost Your Meat Fast And Safely, By: America’s Test Kitchen
https://youtu.be/4a2hQpj6Dxc
*
This is a fail-proof method of defrosting meat. It works for beef, chicken, and pork and is extremely simple. Using only a freezer bag and water, and within minutes the meat is ready to cook. But not only is it fast, it's also FDA approved meaning it's safe and free from causing harmful bacteria.
Heat the water. Once it reaches 140°F, turn the heat off. There may be some bubbles at the bottom of the pot, but it is still only a little warmer than tap water.
Place your serving portion of meat, which is placed inside a Ziplock bag, and simply submerge it into the water for about 12 minutes. Take it out of the water and cook it like normal. The meat should never be left in the water for longer than 45 minutes,but that should be no problem since any variety of the meats only take about 12 minutes. So if you change your dinner plans last minute, just pull your meat out of the freezer and try this helpful method to make life much easier.
****
Can I Put Frozen Meat in A Slow Cooker?
Food Safety.gov
http://www.foodsafety.gov/blog/slow_cooker.html
*
Per the USDA guidelines, frozen chicken should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the Oven or on the Stove Top. A similar warning is given for beef as well.
*
Slow Cooking Frozen Poultry Guidelines: The USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
http://www.fsis.usda.gov/shared/PDF/Slow_Cookers_and_Food_Safety.pdf
****
Heating Frozen Foods In A Sealed Food Saver Bag, By: Aurelia Dougan McCollom
Just place your frozen food saver bag in the Ninja and cover it with water. I usually use 425°, and place the lid. Depending what your fixing... after about 20 or 30 minutes.. Dinner! You can tell from looking at your meal if it's done.
****
Flour Tortillas – Warming, By: Kathleen Sanden, August 20, 2014 (cross posted in Breads)
This is almost too simple to post! Tonight I was making tacos in the ninja. When I was at the point of just simmering the meat mixture for 10 minutes I decided to warm the flour tortillas. I inverted the rack and fanned out the tortillas on the top of the rack and closed the Ninja lid. After 10 minutes I removed the top carefully so the condensation didn't get on the tortillas and they were perfectly warm and soft. I thought it would work well for those of you using your Ninja on the road.
****
Fresh Basil, By: Kathy Olson
I grow my own fresh basil each summer. I use either ice cube trays or a special smaller cube tray. Fill with olive oil, push in about 1 tablespoon chopped basil leaves and freeze. Take out of trays and place in zip bags. They are ready to use all winter long.
****
Can Whole Box Cake Mixes Be Used in the Ninja?
Yes. I make box cakes all the time. You only have to use half the amount of butter or oil it asks for. For a box cake just follow the recipe of the box. Half of one third of a cup is one sixth of a cup. There are two easy ways to get one sixth of a cup: you can either fill a one third cup measure halfway, or you can measure out two and two thirds of a tablespoon. Be sure to add 1 cup of water/10 minutes of cooking time. Place baking pan on wire rack. Usually 4 cups of water. 325°, about 50 minutes
*
Half of one third of a cup is one sixth of a cup. There are two easy ways to get one sixth of a cup: you can either fill a one third cup measure halfway, or you can measure out two and two thirds of a tablespoon
****
Why Did My Cake Crack?
Cakes usually rise more in the middle, creating a dome to the cake. Cracking is also a problem for some bakers. While you can cut off the domed, cracked area of the cake, steps you take during the mixing and preparation phase reduce or eliminate the concern. A little experimentation with cake baking helps you understand the subtle difference in your own oven that affects how cakes bake and rise. The adjustments you make produce a delicious cake without a dome on top.
Heat the oven to 325°F. Most cake mixes and recipes recommend 350°F, but the lower temperature prevents the cake from rising rapidly and cracking.
Measure the ingredients as indicated in the recipe or on the cake mix box. Improper amounts or throwing off the ratio of ingredients affects how the cake bakes and may cause a high center or cracking.
Mix the ingredients according to the directions. Avoid over-mixing, which introduces extra air that may contribute to cracking and doming. Tap the filled cake pan gently on the counter before baking to help release air bubbles trapped in the batter.
Watch the cake closely as the baking time nears the end. Over-baking the cake increases the risk of cracking.
****
How to Cook Rice in the Ninja*, By: Aurelia Dougan McCollom, May 8, 2014
1 cup rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or oil (optional)
Pre-cooking: It's good practice to rinse your rice in a strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rice has more starchy coating than others.)
1. Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.
2. Boil the Water: Bring the water to boil using Stove top High. This took 10 minutes. You could probably make this quicker by heating your water in the microwave or using hot water. I used cold water to start.
3. Add the Rice: When the water has come to a boil, stir in the rice, salt, and butter (if using), and bring it back to a gentle simmer. This took 2 minutes.
4. Cover and Cook: Cover the pot and plug the vent with aluminum foil. Try not to take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. I did however, to stir it and test. It was @ the 19 minute mark, and again just before turning it off. I then took the entire pot out of the Ninja and set it on a hot pad for 3 minutes, then stirred. (This 3 minutes was not added to the cooking time.)
10 minutes water to boil
2 more minutes to bring back to a boil
11 minutes, total rice cooking time
Completely done @ 23 minutes
****
How Do You or Can You Cook Rice in Ninja Cooker?
Jessica Conol, Oct 30, 2012
Ninja Kitchen
Hi Kathy, Yes, you can cook rice in your Ninja Cooking System. Follow the same water to rice ratio instructions provided on the box for stove top and use the stove top setting.
Nov 1, 2012
Kathy Atherton Bright
****
Pyramid Mat to Open Jars, By: Hazel Dacombe, September 24, 2014
I've just been struggling to take the lid off a new jar of pickles, then I remembered I'd bought a Pyramid Mat and cut to size for the bottom of my Ninja. I wrapped that around the stubborn lid, and then tried to open it, and it came off with very little effort!
****
These are instructions for making “Lifters” for the rack and multipurpose pan out of "pigtail sign holders", or coat hangers
The photos are in the Helpful Hints Album
The Stronger Lifters. They are "pigtail sign holders", sold at Home Depot. $.99 each. You need 2 for a set
Lifters:
To lift the rack and the pan or dish:
Take a "pigtail sign holder". Snip it to be 18" long. Bend it at 7" on both sides, and your handle is 4” across. Turn up the ends a little to grab the rack.
You need two hooks to lift the Ninja rack.
One set is bent for the rack and pan; one set is bent just to lift the pan. It will grab just under the lip and is very sturdy.
*
Brown/Blue Lifter: (PHOTO IN ALBUM)
To lift the rack and the pan or dish:
Take a coat hanger. Snip it to be 18" long. Bend it at 7" on both sides, and your handle is 4” across. Turn up the ends a little to grab the rack.
You need two hooks to lift the Ninja rack. They are 18” long
*
White lifter for multipurpose pan: (PHOTO IN ALBUM)
Take your coat hanger. Snip it to be 18" long. Bend it at 7" on both sides, and your handle is 4” across. Turn back the ends a little to grab the multipurpose pan under the rim when you have your pan in the pot on the pyramid mat.
You need two hooks to lift the Ninja pan. They are 18” long
****
Free Amazon Price Tracker, By: Paul David, June 13, 2016
This is a site which tracks any item that you want and lets you know when it reaches its lowest possible price. This site is 100% safe and very useful for those of you who are in the market for another Ninja or another item. It is a price tracker which works hand in hand with Amazon to track prices over time.
http://camelcamelcamel.com/
****
This is an updated list of Ninja accessories recommended by our members.
Here is a list with links. Many of them ship FREE from Amazon if you are a Prime member. Also check our Helpful Hints Photo album.
Digital Laser Infrared Thermometer Temperature Gun
Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer Temperature Gun -58℉~1022℉ (-50℃~550℃), Yellow and Black
https://www.amazon.com/gp/product/B00DMI632G?ref_=sr_1_3&qid=1494998709&sr=&pldnSite=1
*
The Oven Rack Protectors - Tamara Sedgwick, March 4, 2017
They are PERFECT for the Ninja Rack. (You can choose your color!) I cut mine to be 1 1/4". I also placed them on the handles of the pot. They are cut 3 1/4". I DO NOT SUGGEST picking up the pot with these. They will remove easily and use your grippers or hot pads to cover the full handle. They are heat resistant up to 435°F. Thank you Tamara Sedgwick for finding these.
https://smile.amazon.com/Protector-Kitchen-Smart-Ideas-Variations/dp/B01IB4TK84/ref=sr_1_1?ie=UTF8&qid=1488492149&sr=8-1-spons&keywords=silicone%20oven%20rack%20protector&psc=1
****
Bio Cleaner*, By: Kathleen Sanden, October 14, 2016
Finally! The stains from the heating-plate are gone! My two year old Ninja is used at least once a day, sometimes more. This cleaner from QVC, works!
*
Earth Brite 400 with Baking Soda*, By: Felicia Anderson, October 14, 2016
From HSN. I always wait until they have a sale on it though. I have a stainless steel waffle iron that had horrible stains that just refused to come off. I made a paste, left on for 4 or 5 hours, brushed, rinsed and repeated and voila, a clean appliance! (Remember, these were impossibly resistant stains). Earth Brite 400 with baking soda is my last resort go to. And, a little goes a long way so, although expensive initially, it lasts forever.
*
Silicone Strainer & Tongs*, By: Beverly Huffman Allen, June 1, 2016
From: Evine .com. (no space)
Item # 461-238
$14.91
Comes with the silicone mat and the tongs, pictured. Red or green.
*
Silicone Forks* from QVC #K42836, - $21.98, By: Darlene Schofield
May also be available through Amazon
*
Lid & Spoon Rest*, By: Archie Eaton, March 16, 2016
Lid & spoon rest from Amazon for $5.99; Plus you can get it on Prime. The colors are red, white, blue, and green. You do have to angle the lid slightly, but it holds it securely.
http://smile.amazon.com/Hutzler-Pot-Stand-Spoon-Rest/dp/B00ZCENQB4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1458168716&sr=1-1&keywords=hutzler+pot+lid+stand+and+spoon+rest
*
http://idevicesinc.com/kitchen-thermometer/explore/
*
Bellemain Insulated Carry Bag for Slow Cookers
It will fit your Ninja. Although it does not have a shoulder strap, it does have a strap that goes across the handle to help hold the lid secure. It does have 2 carry handles.
http://www.amazon.com/Bellemain-Thermal-Carrying-Hamilton-6-Quart/dp/B00KFQY24O/ref=sr_1_1?ie=UTF8&qid=1451505410&sr=8-1&keywords=Bellemain+Thermal+Slow+Cooker+Carrying+Bag+%28L%29For+the+Hamilton+Beach+33967A+Set+%27n+Forget+6-Quart+Slow+Cooker
*
Prepara Roasting Laurel*
This heat resistant silicone roasting aid keeps your bird or roast up and out of the unhealthy fats and nasty burned bits in the bottom of your roasting pan. It helps your roast to brown more evenly around the sides and eliminates sticking.
Key Features:
- Heat resistant silicone up to 500° F/260° C
- Bendable shape allows you to mold Laurel to fit your needs
- Keep your food out of the greasy fat at the bottom of the pan
- Easy to clean
- Dishwasher safe
- Non-scratch
PP06U-RLGN
851684003302
Product: 2" D x 24.3" W x 1.1" H, 0.6 lbs
Product in packaging: 1.4" D x 9" W x 10.2" H, 0.72 lbs
Materials: Silicone with flexible stainless steel wire inside
http://prepara.com/collections/all-products/products/roasting-laurel
*
Silicone Utensils*, By: Michelle Painter Williams, May 11, 2016
10 piece set on Amazon for $29.95
After checking the poor selection of silicone or the high prices locally, I purchased this 10 piece set on Amazon for $29.95. I already have silicone whisks that I love using so I hope I enjoy these too! Now hopefully the scratches in my new Ninja will stop!
http://smile.amazon.com/Silicone-Utensils-Hygienic-Resistant-Spoonula/dp/B0191H5MGO?ie=UTF8&keywords=10%20piece%20set%20silicone%20utensils%20kitchen&qid=1462997604&ref_=sr_1_1&sr=8-1
*
Digital 2" heat resistant meat thermometer*, By: John Queen, December 21, 2014I bought it at Menards. I think i paid $10 for 2 of them. I use it when grilling too. always cool to the touch Can be inserted into the meat and used in the Ninja.
http://www.amazon.com/CDN-ST170-Steak-Thermometers-Set/dp/B004S0SO7Y/ref=sr_1_28?ie=UTF8&qid=1419189077&sr=8-28&keywords=silicone+thermometer
*
Kitchen Grips -
Someone was asking this week about silicone mitts to lift the pan out of the cooker. They are not silicone, but they are a perfect fit. You can get them at Amazon for $6.99 and they are called Kitchen Grips.
http://smile.amazon.com/Duncan-2-Piece-Short-…/…/ref=sr_1_2…
Mad Hungry 3-piece Bamboo Slotted Spurtle Set - K41309
http://www.qvc.com/Mad-Hungry-3-piece-Bamboo-Slotted-Spurtle-Set.product.K41309.html?sc=K41309-SRCH&cm_sp=VIEWPOSITION-_-1-_-K41309&catentryImage=http://images.qvc.com/is/image/k/09/k41309.001?$uslarge$
*
Grease Catcher Colander By: Chrystal Price
http://www.amazon.com/Easy-Greasy-Strain-Kitchen-Colander/dp/B00CWL3Y9O/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1431139071&sr=1-2&keywords=grease+colander
*
Grill Mat – QVC, By: Robin Bostock, February 2, 2015
http://www.qvc.com/The-Ultimate-Grill-and-Baking-Mat-3-pc-Set.product.K39683.html?sc=K39683-ISRC
*
Mini Tortilla/Taco Shell Pans - Chicago Metallic, By: Robin Bostock, February 2, 2015
http://www.amazon.com/Chicago-Metallic-Gourmetware-Tortilla-Shell/dp/B000M5NMNA/ref=sr_1_fkmr0_2?ie=UTF8&qid=1423029266&sr=8-2-fkmr0&keywords=2+baked+tortilla%2Ftaco+shell+pans+Chicago+Metallic+The+Bakeware+Company
*
Large Tortilla/Taco Shell Pans - Chicago Metallic, By: Robin Bostock, February 2, 2015
http://www.amazon.com/Chicago-Metallic-Non-Stick-Large-Tortilla/dp/B00004R90Y/ref=sr_1_fkmr0_1?ie=UTF8&qid=1423029266&sr=8-1-fkmr0&keywords=2+baked+tortilla%2Ftaco+shell+pans+Chicago+Metallic+The+Bakeware+Company
*
Chop Turner
http://www.amazon.com/gp/product/B00C3H9LYE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00C3H9LYE&linkCode=as2&tag=ninjcookreci-20&linkId=2QJCKDSJAL7FNSAH
*
Duncan 2-Piece Short Handle Holder, Black
http://amzn.to/1cpwo50
*
OXO Good Grips Nylon Lasagna Turner
http://amzn.to/1ovTFpo
*
Good Grips Plastic Brownie Spatula for Non-stick Pans, Black
http://amzn.to/1cj454P
*
Healthy Chef Raised Baking Mat - Set of 2
http://amzn.to/1n0Nsq0
*
Chopstir Nylon Chopper
http://amzn.to/1kwcz20
*
Norpro Grip-EZ 1713 Silicone Whisk
http://amzn.to/1ib8L65
*
Silicone Baking Cups
http://amzn.to/14IXjHI
*
Mr. Clean HomePro Extra Power Magic Eraser, 8 Count Box
http://amzn.to/1ainkPJ
*
Pumie Scouring Stick*, By: Brian M Almashie - To clean the heating element. Wet the stick and then wipe it off with a damp cloth. http://www.amazon.com/Pumice-HDW-12-Pumie-Scouring-Stick/dp/B0082D0FCA/ref=pd_sim_sbs_hg_1?ie=UTF8&refRID=1D1W1HZMDNSCJ5AJBRB9
*
Lekue Collapsible Steamer*, By: Brian M Almashie
Finally got a steamer and decided to go with a Lekue collapsible one because it's easy to clean (dishwasher safe) and was on clearance at TJ Maxx for $12. I also like that it is flexible so it folds down for easy storage and also sits on top of a standard pan. Wasn't designed for a Ninja but it works!
*
Mini Cake Pans*
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dkitchen&field-keywords=MINI+CAKE+PANS&rh=i%3Akitchen%2Ck%3AMINI+CAKE+PANS
*
Mini Angel Food Cake Pans*
http://www.amazon.com/Mini-Angel-Food-Cake-DBROTH/dp/B00C40ELJ0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1430018186&sr=1-2&keywords=MINI+ANGEL+FOOD+CAKE+PANS+-+SET+OF+4
*
Silicone Vegetable Steamer*, By: Paul Carbone, September 3, 2014
http://smile.amazon.com/Silicone-Vegetable-Steamer-Veggie-Cooker/dp/B002CZ9SI6/ref=sr_1_3?ie=UTF8&qid=1409779868&sr=8-3&keywords=Silicone+Vegetable+Steamer+Veggie+Steam+Cooker
*
Lid and Spoon Rest*
http://smile.amazon.com/Progressive-International-CRLR-3-Stainless-Steel/dp/B0002MR0B8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1410840915&sr=1-1&keywords=lid+and+spoon+rest
*
French White 1.5-quart Oval Casserole Dish*, By: Cathy Schultz, September 16, 2014
Mfr# 1105929
Description:
UPC: 071160072039 just ordered this from kmart.com as well as their 4 pc toaster oven set. The oval dish fits the ninja along with it's lid & has handles on it which will make it easy to lift out. The dish has a cover and is regularly priced $33.99 & on sale for $17.97
*
BAKEWARE SET (THIS BAKEWARE SET IS RECOMMENDED!)*... Now in stock
http://www.walmart.com/ip/BakerEze-8-Pc.-Individual-Size-Bakeware-Set/7080386
this is the a list of the sizes of the pans that come in the set:
7.7" personal-size pizza pans (2)
8.5" x 6.5" personal-size cookie sheet (1)
8.5"x6.5" personal-size broiling/cookie sheet (1)
Rack for cookie sheet (1)
8.5" x 6.5" personal-size baking/roasting pan (1)
8.5" x 6.5" personal-size "Fat Away" baking/roiling pan (1)
*
Wilton Silicone Brownie Squares Baking Mold*
Silicone baking pans to fit the Ninja:
http://www.amazon.com/Wilton-Square-Silicone-Baking-Count/dp/B000NBNHHE/ref=pd_sim_k_6
*
Wilton Easy Flex Silicone Reusable Baking Cups*, 12 Count
Silicone baking pans to fit the Ninja:
http://www.amazon.com/Wilton-415-9400-Silicone-2-Inch-Reusable/dp/B000FPX4GC/ref=sr_1_5?ie=UTF8&qid=1379564393&sr=8-5&keywords=Individual+silicone+brownie+pans
*
Disposable Aluminum Rack*, By: Roberta Thompson
We are on a road trip in the MH and forgot the rack to my Ninja.
Found this disposable aluminum rack in the BBQ accessories aisle at the Dollar Tree. Worked like a charm . 2 per package .
*
Scrub Daddy*, Kathleen Sanden
(also in photos)
This fall I saw the Scrub Daddy sponge in my grocery store and thought it was cute. I had never seen any of the press on it. Well, you could not find a better tool for the Ninja. When you run it under hot water it becomes soft. If you need more scrubbing power you run it under cold water and it is stiff. It never smells and works exactly like advertised. I liked it so much I bought more! It will never scratch the coating either.
*
Alcohol & Cooking
http://www.oasas.ny.gov/admed/fyi/fyi-cooking.cfm
*
The No-Fret Guide to Pan Conversions*, By: Beth Rowand Knight
http://www.fix.com/blog/guide-to-pan-conversions/
****
Julia Child Tips, By: Joseph Girouard
I’ve been watching some old Julia Child shows on YouTube and have come across a lot of little tips that make all the difference in cooking even the simplest of recipes – and all of which I think have Ninja application whether one is cooking a quick weeknight meal or a more fancy weekend dinner. Here are some examples, which of course may be common sense to many cooks here:
1. When sautéing on the stovetop (in oil or oil/butter), always make sure the items that you’re sautéing are dry or patted dry first, especially if you’ve rinsed them, such as meat, mushrooms, veggies, etc. Otherwise, the moisture on and under the ingredient steams and you're really steaming your food rather than sautéing it. The same is true when browning meat, etc.; the meat will not brown properly if wet since steaming is occurring. Also, it is important not to overcrowd the pan when sautéing or browning for the same reason, as overcrowding causes a steaming process to occur. Better to cook in batches than overcrowding.
2. When sautéing or browning, olive oil is good because of its light consistency, and peanut oil can substitute nicely as well. The idea is to avoid heavier oils or oils that produce an undesirable smell when heated. Also, when using butter, it is better to combine it with oil since butter alone will burn quickly and the burnt taste will ruin the food. Also, when sautéing in oil/butter, it is important that the butter is hot enough before sautéing but not too hot to the point of burning. One can tell the butter is ready when the foaming of the heating butter starts to subside (patience is needed here).
3. When cooking in advance, e.g., stew with chicken or beef, which you may want to cover and put in the fridge until needed later or the next day, it is important never to cover a hot pot of food like this and put it in the fridge. Rather, the food should be allowed to cool before covering; else, the meat and stew itself will sour, spoiling the overall flavor of the dish. You can go ahead and cover a hot pot of such a meal if you’ll be serving it soon.
Bon appetite!
****
Helpful Ideas, From: Gael O'Brien
Oh..side note... Reynolds tin foil wrap has a "pre cut" style that is in something like a tissue box. You just tug the top sheet and get a little square. This is sized PERFECTLY to cover the wire baking rack. Way easier than trying to rip a piece to the right size. I use it whenever I'm doing stuff like Shaken' Bake to make clean up easier.
If you center it right, it's just enough to cover up over the handles and along the front and back.
****
Body Comfort Heat Packs, By: Dixie Upchurch
I just boiled mine in the Ninja and it worked GREAT!
I wrapped them in a dish towel and when the lid started to rattle I peaked and they were done so I pulled them out with my silicone tongs and laid them on a towel to cool. I did both the shoulder and the back packs at once.
****
Beef Chuck
Synonyms: beef shoulder
http://www.foodsubs.com/MeatBeefChuck.html
The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid.
Cuts:
7-bone pot roast = 7-bone roast = center cut pot roast = chuck roast center cut Notes: This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak. Substitutes: arm roast OR blade pot roast
7-bone steak = center chuck steak Notes: This is an economical steak cut from a 7-bone pot roast. It's rather tough, so your best bet is to braise it. If you insist on grilling or broiling it, be sure to marinate it overnight to make it as tender as possible. Substitutes: top blade steak OR under blade steak
arm roast = arm pot roast = arm chuck roast = chuck arm roast = round bone pot roast = round bone roast Notes: This is just a butcher's blade away from the shoulder roast, and the main difference between the two is that the arm roast has a round bone in it and is slightly more tender. You can use this for a pot roast, or cut it up for stew meat, but it's too tough to cook with dry heat. A steak cut from this roast is called an arm steak. Substitutes: shoulder roast OR bottom round OR cross rib roast
arm steak = arm chuck steak = arm Swiss steak = round bone steak = round bone Swiss steak Notes: This is a steak cut from an arm roast. It's too tough to grill or broil, but it's very tasty if you braise it. Substitutes: 7-bone steak OR under blade steak OR shoulder steak
blade roast = blade pot roast = blade chuck roast Notes: This makes a good pot roast, but it's too tough to cook using dry heat. Substitutes: arm pot roast OR cross rib roast OR brisket
chuck eye = mock tender = chuck fillet = chuck filet = chuck tender = Scotch tender Notes: This is one of the more tender cuts from the chuck section, so you can cook it in liquid or roast it in the oven. A steak cut from this roast is called a chuck eye steak. Substitutes: top blade roast
chuck eye steak = chuck fillet steak = chuck filet steak = beauty steak = chuck tender steak = fish steak Notes: This steak isn't bad, considering it's a chuck steak. In fact, it's tender enough to grill or broil, provided that you marinate it overnight first. Substitutes: top blade steak OR eye of round steak OR top sirloin OR round tip steak
chuck steak Notes: Chuck steaks comes from the neck and shoulder of the beef, and they tend to be chewy but flavorful and inexpensive. Most of them are too tough to grill, broil, or pan-fry--it's better to braise them or cut them up as stew meat. If you must grill one, make sure you marinate it overnight first. Substitutes: round steak (leaner) OR T-bone steak (more tender)
cross rib roast = cross rib pot roast = Boston cut = English cut roast = English roast = thick rib roast = bread and butter cut = beef chuck cross rib pot roast Notes: If boneless, this is sometimes called an English roll. This makes a fine pot roast, but it's too tough to roast with dry heat. Substitutes: arm roast OR blade pot roast OR 7-bone roast
pot roast Notes: These are economical roasts that are too tough to be oven roasted, but they become tender if cooked in a liquid for several hours. Several cuts work well as pot roasts, particularly the 7-bone pot roast, arm roast, blade roast, chuck eye, cross rib roast, shoulder roast, top blade pot roast, under blade pot roast, bottom round roast, eye round roast, and rump roast.
shoulder roast = shoulder pot roast = English roast Notes: This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid. Substitutes: arm roast OR bottom round OR cross rib roast
shoulder steak = English steak = clod steak Notes: This makes for a fairly tough steak, but you can grill or broil it provided that you first marinate it overnight. It's even better braised. Substitutes: top blade steak OR chuck eye steak
top blade pot roast = flat iron roast = lifter roast = puff roast = triangle roast Notes: This is both literally and figuratively a cut above the tougher under blade pot roast. Meat from the top blade often is made into a pot roast, or cut up, marinated, and used for fajitas. A steak cut from the top blade pot roast is called a top blade steak. Substitutes: 7-bone pot roast OR under blade pot roast
top blade steak = book steak = butler steak = lifter steak = petite steak = top chuck steak = flat iron steak Notes: Though a lowly chuck steak, this cut is tender enough to grill, broil, or pan-fry, as long as you marinate it first. If you don't mind cutting around some gristle, this is an economical and flavorful steak. It's also great for making fajitas. Substitutes: eye of round steak OR top sirloin OR round tip steak
under blade pot roast = bottom chuck roast = California roast = under-cut roast Notes: This cut is tougher than a top blade pot roast, but it's flavorful and economical. It makes a fine pot roast, but it's too tough to roast with dry heat. A steak cut from this is called an under blade steak. Substitutes: 7-bone pot roast OR top blade pot roast
under blade steak = bottom chuck steak = California steak Notes: This is a steak cut from an under blade roast. It's not tender enough to grill, broil, or fry, but it's quite flavorful if braised. Substitutes: top blade steak (more tender) OR arm steak
****
Nifty Time Saving Time for Ninja Cooks. By:Tamyra RiselikethePhoenix Murphy
-pre peel your onions. If you are like me I use onions in almost all of my recipes, so I tend to by them in large quantities. A time saving tip that I accidentally discovered is whenever you buy onions, take about 5-10 minutes and peel them all and store them in a gallon size zip lock bag and toss them in the fridge. Next time you need an onion, it's already peeled. All you need to do is reach in the bag and grab what you need.
Sue Karasek Nottmeier - yep..I throw then in the freezer, same with green peppers.
Barb Ruiz Rizzio-Meyer You can freeze them as well. I do this often with onions and peppers. I flash freeze them on a cookie sheet then out them in freezer bags. Works great, every little time saver helps!
****
Marie Mastracci
I'm just taking a rest from chopping onions so here's something for the tips file.
I have frozen fresh peppers i.e. red, green etc. and cherry tomatoes when I knew I wouldn't be able to finish them before they went off. They work great in casseroles, chili, soup etc.
When I gave a friend some onions because I had such a huge bag from Costco she said I should have put them in the freezer.
So now I'm chopping half the bag of onions (I think I'll just half or quarter them) for the freezer. I'm going to check out my celery next and try a bit of that to see how it works. I love shopping at Costco but really, some of those bags are huge.
****
Shannon Kubasczyk
I don't have a full recipe to post just a couple tips.....I use the Ninja to cook ground turkey, turkey sausage and chicken breasts on the slow cooker setting, fresh or frozen. Once the meat is cooked I will sometimes freeze. Makes throwing together tacos, casseroles or soups super easy. We camp during the summer and the ninja comes with me.....use it to make hot water for dishes, cappuccino and makes cooking super easy!
Shannon Kubasczyk - Thank you Aurelia Dougan McCollom, maybe add to the notes to use a blender (I also have a ninja blender) to chop the chicken breasts to a finer consistency for us.
****
The Scoville Scale: Rating the Heat of Chile Peppers, By: Arlene Babiskin Gordon
I have been seeing spice mixes which contain peppers like Ancho or Cayenne etc & wondered how hot they were. I found that there's a heat rating called the Scoville scale I thought since many of you use all kinds of peppers. So hopefully it's OK that I post this
The Scoville Scale: Rating the Heat of Chile Peppers
Chile peppers like jalapeños, serranos and habaneros all have different degrees of heat. How hot they are is determined by how much of a chemical called capsaicin they contain, and their heat is measured using a system called the Scoville Scale.
The Scoville Scale is divided into units called Scoville Heat Units, which are a way of describing how many drops of sugar water it would take to dilute the heat of a given pepper. These numbers are expressed in the thousands for milder peppers all the way up to hundreds of thousands or even millions for the hottest peppers.
Scoville Heat Units
The Scoville Scale was developed in 1912 and the way it originally worked was that a panel of human tasters would taste a sample of a pepper diluted in a sugar solution, and report what level of dilution was required so that the pepper no longer tasted hot. This subjective and not very reliable system has since been replaced by a method called High-Performance Liquid Chromatography, which reads the chemical fingerprint of capsaicin in a pepper and measures exactly how much capsaicin it contains.
Even using this technology, the Scoville ratings are not absolutely precise. The same species of pepper grown in different conditions can have different heat levels. Variables such as how much sunlight a pepper gets while growing can affect the heat (more sunlight produces a hotter pepper), and variations in the soil can also affect a pepper's heat.
Some varieties of chili pepper are just ridiculously hot — so much so that, from a culinary standpoint, they are no more than a curiosity; no one would ever eat one. Below is a table that shows the Scoville heat units of some of the more common chili peppers used in the culinary arts, as well as some other examples: Scoville Heat Unit Ratings
16 million Pure capsaicin
5 million Law enforcement pepper spray
1 million Ghost pepper (Bhut jolokia chili)
100,00-350,000 Habanero pepper, Scotch bonnet pepper
30,000-50,000 Cayenne pepper
10,000-25,000 Serrano pepper
2,500-8,000 Jalapeño pepper, Paprika, Tabasco sauce
500-2,500 Anaheim pepper, Poblano pepper
100-500 Pimento, Banana pepper, Pepperoncini
0 Bell pepper
****
RecipeBuilderPro, By:Cheryl Schaal
I hope this is on topic. I love looking at some of your own recipes, variations, etc., but they, (like my own) have no nutritional info & since I'm now carb watching I found this great app for my ipad/iphone where you can list the ingredients & # of servings & BAM get a carb, calorie, fat, etc., nutrition list. So much easier than trying to calculate it out by hand. Its called "RecipeBuilderPro" it may come for Android or other devices too, I don't know. It helps me with some of your recipes here & it makes it easy to customize, like replace a sugar with Splenda & see the nutrition change to make something more low carb.
****
Peel and entire head of garlic in 10 seconds!
http://www.thekitchn.com/smart-tip-peel-an-entire-head-157145
*
From: Roberta Thompson
FYI: made a yellow cake and put some vanilla in the water turned out really flavorful.
*
Evernote, By: Tracey Smith
I have a notebook in Evernote with a bunch of recipes...many of which are for the Ninja. I have made it into a shared notebook so that anyone can see it as I am constantly adding too it. Just search keyword NINJA, or slow cooker for those recipes.
https://www.evernote.com/pub/txdistancerider/recipes
****
Kitchen appliances have short cords for a reason. The goal is to not have the cords getting in the way, and possibly hanging over the counter where a child could pull the cord and then end up with hot grease (for example) being dumped on them. This short size matches exactly with the NEC requirement that counter top receptacles be spaced no more than two feet from the edge of the counter and no more than four feet apart on a continuous section of counter.
Read more: http://www.doityourself.com/forum/electrical-ac-dc/238673-extension-cord-small-home-appliances.html#ixzz3GcrZBTJk
****
The Difference Between a Crock Pot and a Slow Cooker
A crock pot is a type of slow cooker, but not all slow cookers are crock pots. A crock pot is a type of slow cooker with a stoneware pot that sits inside a surrounding heating element. A slow cooker is a pot, usually made of metal, which sits atop a heating surface. With this type of slow cooker, sometimes the pot can be removed and the heating surface itself used to fry foods.
History
The history of slow cookers started with a bean cooker in 1970. The brand expanded its cookbook to include many dishes. The company redesigned its bean cooker by reshaping it, adding handles and a glass lid. It was given the registered trade name, “Crock-Pot,” which is now sold under the “Rival” brand name. Over the years, “crock pot” became a generic term often used when referring to any type of slow cooker.
Features
Crock pots and slow cookers both have three parts--a pot, a lid, and a heating element. However, a crock pot has only two cook settings, “Low” and “High.” There may also be a “Keep Warm” setting to allow the pot to warm before serving. The temperature at these settings remains constant. A slow cooker has a number of different settings, usually numbered one to five. The heating element on a slow cooker usually cycles on and off. Some slow cookers have a timer that can be set to cook for a number of hours.
Considerations
Crock pots and slow cookers come in various sizes to suit family size and specific purposes. However, crock pots are generally heavier than metal slow cookers, and may be more difficult to manipulate when washing. Since crock pots are made of stoneware, they also break more easily when dropped. Since slow cookers sit atop a heating element that cycles on and off, it’s possible for food to be scorched when using a slow cooker.
Tips
Slow cooker recipes often say to brown meat before adding to the slow cooker, but this usually isn’t necessary, though it gives meat a nice color. If you add butter and paprika to chicken before putting it in the slow cooker, a brown color is created while cooking. Flour meat before adding to a slow cooker to keep it moist and thicken sauce. Don’t lift lid while cooking, or the food will take longer to cook.
http://www.ehow.com/about_6714017_difference-between-crockpot-slow-cooker.html
*
THIS INFORMATION WAS FOUND WHILE RESEARCHING TEMPERATURES! well... Ninja isn't to far off!!! This is on an OLDER Crock Pot!!! This is what I found researching Slow Cookers! I have a programmable Crock Pot Smart Pot with High, Low and Keep Warm settings. I'm not at home so don't know the model, but I bought it @ 2004. Because I had recently read that modern slow cookers run really hot, much hotter than slow cookers from the 70's and 80's, I took some temperatures just this past weekend. I filled up the crock about 2/3 with plain water. On Low, the temperature after 8 hours was 214! On Keep Warm after 8 hours, the temp was 209. I also cooked chicken stock for 10 hours, and that temp was 210. In all cases, the water was boiling, not just simmering.
I read somewhere that the difference between Low and High (and apparently, Keep Warm) is the amount of time it takes to get up to temperature. I don't know if that's true, but it seems to me the temperature is way too high - the food should not be boiling. And that explains why some of my dishes have been overcooked, almost burned. I thought the problem was the recipe or me and hadn't realized it was the slow cooker. (Since I'm away from home all day, I usually cook on Low for 9-10 hours and then have it switch to Keep Warm.)
****
Converting Recipes: Converting your favorite recipes to the slow cooker is pretty easy. Here is a guideline for cooking times. If you are cooking on the low setting, make sure that any uncooked meat cooks for at least 8 hours.
Regular Oven Slow Cooking Times Low Temp High Temp
Regular Oven Slow Cooking Times
15 to 30 mins. - Low 4 to 6 hours - High 2 to 3 hours
35 to 45 mins. - Low 6 to 8 hours - High 3 to 4 hours
50 mins. to 3 hrs. - Low 8 to 10 hours - High 4 to 6 hours
Seasoning: Spices will be diluted overtime as they cook in a crock pot. So add spices in the last hour of cooking.
Ground Beef: Brown ground beef before adding to the crock pot. It will taste better and have better texture this way.
Raw Vegetables: Uncooked vegetables like carrots, potatoes and onions should be place at the bottom of the crock pot for faster cooking.
Dairy: Add sour cream, heavy cream and other dairy ingredients during the last hour of cooking.
Cleaning: Do not add cold water to a hot crock pot to clean it. Either let it cool down or add warm soapy water.
Garnish: Many vegetables will lose their color in a slow cooker. Add a colorful garnish like fresh parsley, chives, tomatoes, red peppers or cheese for color.
Cooking Tip: Keep your crock pot at least half full to avoid overheating and overcooking food.
Thickening: Add a cornstarch in the final hour of cooking to thicken juices.
Use your crock pot outside in the summer to help keep your house cool.
What are your favorite crock pot tips? BUY A NINJA!
Temperature Readings:
Cathy Millisor McBride
Well! It looks like I will be baking some HUMBLE PIE today! I have been complaining that I thought my Ninja was overheating on the oven setting. I talked to Customer Service about it. I was sure I had a problem!! I went to BBB today for an exchange. I also bought a Tayor Wireless Thermometer with probe. So I did a little experiment and I was WRONG! Not only do the Ninjas match each other in temperature in the Oven, all settings measured exactly the same in both machines: at 350 degrees 4 cups of water after 20 minutes measured 210 degrees. The stove top setting was also 210 degrees after 20 minutes. Slow Cookers on high registered about 182 on both after about 12 minutes. Conclusion: The advice I received on this group was correct! Learning to cook with the Ninja and prevent overcooking and burning just takes trial and experimentation! Now that I know that I have a calibrated machine I want to keep trying!! Ps. The Thermometer works great too. It fits in the vent hole. — feeling happy.
****
Air Frying - Recipes and Support
Members.. One of our members has chosen to start an air fryer group. Feel free to join and ask your questions, to get support and recipes.
If you happen to own an air fryer, (any brand), please show her your support and join her group.
Her name is Deb Garmlich and the address for her group is:
https://www.facebook.com/groups/1686189001633349/
****