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When the weather warms up, the kitchen may be a horrible place to be. There are lots of things you can do however, in regards to cooking a wonderful homemade meal that doesn’t need traditional stove top or oven cooking. Learn how to utilize some of those heat generating equipment in your kitchen, such as the crock pot, to be able to truly beat the summertime and maintain your cool while preparing a great hot meal for friends and family.

So, how can crock pot cooking actually help overcome the heat? To put it simply, the crock pot in and of itself sets off far less heat when cooking than the oven or stove . This is the very first and maybe the very best reason to utilize the crock pot on summer time meal planning. You should also consider that by not heating your home by utilizing your stove or oven you’re also avoiding your air conditioning (or alternative cooling systems ) from working overtime to be able to compensate for the extra heat which other cooking systems introduce.

This makes crock pot cooking a win-win scenario as the costs involved in managing a crock pot are far less than the costs involved in managing a stove or oven in general. Whether gas or electric, your cooker and oven tend to be serious energy hogs. Add to the fact that you are not increasing the temperature in your house by traditional means of cooking and you are using even less power.

The reality is that the crock pot should be one of your best loved and most often utilized cooking techniques in case you can manage it. Virtually anything that can be baked can be created in the crock pot and many, many more lovely and enticing foods and treats as well.

Advantages of Crock Pot Cooking

Besides the cost benefits cited previously as it pertains to crock pot cooking there are a number of other benefits that are well worth mentioning. First of all, the majority of the work involved in crock pot cooking occurs early in the afternoon when you’re refreshed rather than at the end of a frantic work or play day. This means that you’re less inclined to forget a component or make other mistakes which frequently occur as we prepare a dinner when we are tired in the actions of daily.

Secondly, many great crock pot recipes incorporate the vegetables that insure we’re getting the nutrients we need. So often, when preparing a meal in the last minute, vegetables and other side dishes have been made in favor of expedience. Crock pot cooking many cases is really a meal in 1 dish.

Unlike pots and pans, most crock pot dishes are made in one dish. This usually means that there is not going to be mountains of meals to be hand cleaned or loaded into the dishwasher (or in case you’re like me-both) later. You can spend less time cleaning only as you spent time slaving over a hot cooker. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can contact enjoying the sunshine set, pursuing the lightening bugs with your small ones, or waiting for your first celebrity.

While there’ll never be a one size fits all very ideal cooking system, crock pot cooking comes very close. If you have a crock pot gathering dust somewhere in the rear of your pantry it is time to get out it, dust if off, and dig up some great summertime crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to korean spicy rice cake (tteokbokki) recipe. You can have korean spicy rice cake (tteokbokki) using 8 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Korean spicy rice cake (tteokbokki):

1. You need 7 dried sardines heads and guts removed
2. Provide 1 sheet dried kelp 5inchx5inch
3. Provide 4 cups water
4. Take 1 pound Korean rice cakes
5. Provide 1/3 cup red pepper paste
6. Get 1 tablespoon red pepper flakes
7. Use 1 tablespoon sugar
8. You need 3 green onions sliced into 2 inch long pieces

Instructions to make Korean spicy rice cake (tteokbokki):

1. Boil the kelp, sardines (heads and guts removes) in water for 15 minutes to make a stock.
2. Mix the red pepper paste, red pepper flakes and sugar in a bowl.
3. Remove the sardines and kelp from the boiling water.
4. Add the rice cakes, green onions and red pepper mixture to the stock.
5. Cook on medium heat/high heat until the stock boils off and the sauce becomes shiny.

I actually prefer Rabokki more than Tteokbokki as there's more interesting and delicious additional ingredients in it. 🙂 How about you? It's impossible to resist the flavor-texture combo of this supremely satisfying Korean snack food—a riffable dish found as often in street food stalls as in home kitchens. In this version, we sear the chewy rice cakes until the outsides are crisp before tossing them in the spicy-sweet gochujang sauce. Tteokbokki is surprisingly easy to make at home. The stock base is made from powdered dashi stock (rather than homemade dashi), so you can make it in minutes.

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