Common Appliances, Uncommon Uses

Frozen Coco Loco

Ice Cream Maker
Frozen Cocktail

The ice cream makers that have the bowls with the water cores not only are good at freezing liquids into solid ice cream, but also can turn out a great slushy drink. We made a frozen mixed cocktail worthy of a few paper umbrellas.

Follow the Frozen Coco Loco recipe to make a blended alcoholic drink that will keep you cool all summer long. This cocktail has the perfect ratio of alcohol to water, allowing it to hold onto its frozen integrity. If you made this in a blender, it would be too icy.

Slow Cooker Soufflé and Duck Confit

A slow cooker is perfect for a braise or a long-cooked sauce, because it maintains consistent heat and is safe enough to be left unattended. We wanted to apply those qualities to recipes that give us a headache due to their long cooking time or complicated preparations; we settled on slow cooker versions of soufflé and duck confit.

Smoked Cheddar Soufflé
Duck Confit

To make this Smoked Cheddar Soufflé in a slow cooker, start by filling a small saucepan with water and bringing it to a boil over high heat. Once the water is boiling, reduce the heat to low, cover the pan, and let the water simmer while you prepare the soufflé. Follow steps 1 through 5 of the recipe, without preheating the baking sheet.

Once the soufflé is ready, pour about 2 cups of the simmering water into the slow cooker and place the soufflé dish in the water (the water should come a third to halfway up the sides of the dish). Cover the slow cooker and cook the soufflé on high until it has puffed and is set in the middle, about one hour and forty-five minutes.

Duck Confit
Duck confit can be a pain to make on the stovetop or in the oven, because you want the fat to stay at a constant temperature while it cooks the duck. This version, developed specifically for the slow cooker, solves that problem and results in tender, flavorful meat.