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Tue Nov 26, 2019, 09:35 PM

Need some advice about carry food to Turkey Day

I'm going to make my usual batch of pecan pies - those are easy.

But I also plan to take a crockpot full of zucchini, yellow squash, and sweet onion. My normal way is to slice up a large yellow onion, start it cooking in my big chef pan while I cube a pound each of zucchini and yellow squash, then throw them in and cook until everything is done, stirring occasionally. It makes a massive amount so I freeze about 3/4 of the total for future meals for the two of us.

To make it easier at my SIL's I plan to take the vegetables over in a crockpot, but I was wondering - if I put the crockpot on low, will the squash get too done overnight?

I can't remember what I did last time - I think I may have cooked it about halfway done, left the vegetables in the crockpot overnight, transported it, and turned on the crockpot about an hour before dinner is to be served. I just can't remember - that was three operations and three deaths ago.

Does this sound like a plan?

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Reply Need some advice about carry food to Turkey Day (Original post)
csziggy Nov 2019 OP
napi21 Nov 2019 #1
Aquaria Nov 2019 #2
csziggy Nov 2019 #3

Response to csziggy (Original post)

Tue Nov 26, 2019, 09:48 PM

1. It takes 4-6 hrs on low to cook it till done. Fit 4-6 hrs. in your schedule somewhere, You could

cook it 4 hrs at home and finish the last hr. or so at your SIL.

Obviously if by overnight means 8 hrs. that's way too long. Does your crockpot have a "warm" setting? If so, the easiest would be to get up a little early to switch the crockpot to "WARM" after it cooked 5 hrs. overnight then take it to your

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Response to csziggy (Original post)

Tue Nov 26, 2019, 09:58 PM

2. What size are the cubes?

 

If they're about an inch, cook for 2-3 hours, then do the rest at your SIL.

If they're bigger, cook for around 3-4 hours, then do the rest at your SIL.

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Response to Aquaria (Reply #2)

Tue Nov 26, 2019, 10:04 PM

3. About 1/2 inch to 3/4 inch

Or whatever I feel like that day. I guess if I cook the onion in my chef pan, put in the squash, turn off the heat and let it cool, that would start everything. That big chef's pan takes a long time to cool - an hour or two.

Then when we get up, take it out of the refrigerator, carry it to SIL's, put in the crockpot and turn it on HIGH until it is warm, then turn down to WARM until everyone is finished eating.

I like my squash & zucchini anywhere from slightly crunchy to fully done, but I suspect most people like it more done.

ETA - this will make it easier since I can carry the cooled package easier than a warm crockpot, plus all the work will be done the day before, while my pies bake!

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