People are more interested than ever in how to come up with your very own meal dump recipes — recipes which only require you to dump a few ingredients into a pot, pressure cooker or crock-pot and then cook those ingredients to make a tasty, healthy meal.
Steps.
1. Select ingredients that will be cooked after the same amount of time after they are cut up in appropriate sizes. For example, raw chicken thighs, sliced celery, sliced carrots and peas, and a starch like diced potatoes or pasta with a sauce added, such as a can of condensed cream of chicken soup, would make a great dump recipe.
Remember to add additional liquid if you are including pasta in your recipe.
2. Follow the general approach to choosing your ingredients. Here's how you should go about this process:
Select the central ingredient, whether it be meat or fish or a vegan equivalent.
Select the vegetables and other ingredients, such as pasta, to go with it.
Decide on the size each ingredient will be to put in the cooker.
3. Search for relevant dump recipes online. In fact, by searching for dump recipes, you may just come up with the ideal recipe you want and not have to create one yourself.
4. Select a cooking time which is appropriate to the container you are using. Here's what you need to know:
Stove cooking recipes containing chicken should take about 1/2 hour if at the boil.
A pressure cooker will take less time - perhaps 10 minutes on pressure.
A crockpot will take many hours - 4 hours on high and 6-8 hours on low.
5. Don't forget to write down your recipe with cooking instructions. This can help you repeat the delicious recipe at a later date, or to share it with friends. And who knows, you may come up with a Dump Meal Recipe Book of your very own. Currently, there are very few books like this available, and you could start a trend!
Tips
Depending on the cooking method you may need to add liquid like milk or water or stock. For example, cooking in a pot on a stove requires additional liquid because of evaporation. Using a pressure cooker should use little or no extra liquid. Also remember that additions like pasta will require additional cooking liquid(s). It is better to have a little more liquid than necessary than not enough.
Use an instant read thermometer to check meat temperature - as long as the meat exceeds 175F you should be safe.
One-pot and casserole recipes are candidates for dump recipes.
If you size the recipe large enough, you will have leftovers which can serve as another meal or so...
Some recipes you can portion out the ingredients into several containers or plastic food bags and freeze them... just remove the container(s)/bag(s) you want and dump them into your cooking pot and cook until done.
Warnings.
Using raw or frozen meat(s) in a recipe can pose health dangers if the recipe is not cooked long enough.
Certain recipes require stirring the pot if cooking on a stove top. Examples are recipes which include dairy and other ingredients which may tend to stick to the bottom of the pot.
When should I skip creating a dump recipe? Typically, recipes containing ingredients which may have widely differing cook times.
Barley is a nutty-flavored cereal grain high in fiber and many important minerals. It pairs well with a range of savory flavors, and can be fermented to produce alcohol. Depending on how it's cooked, barley may have a soft or chewy texture. Try the basic cooking method for plain barley below, or experiment with baked barley, barley soup, and barley salad.
2 Tbsp (30 ml) red wine vinegar, 1/2 cup (125 ml) olive oil.
Method 1 Making Basic Barley.
1. Place the water and barley in a large pot. Combine both ingredients in a large saucepan, making sure the water covers the barley completely.
You can also substitute broth for water and add salt (to taste) for enhanced flavor, but neither option is necessary.
2. Bring the water to a boil. Place the saucepan on the stove and bring the water to a boil over high heat. Once boiling, cover the saucepan with a lid.
Note that the barley may produce a lot of foam and threaten to boil over the saucepan. Stirring the barley and watching it closely should help minimize the risk of accidental spills.
3. Reduce the heat and simmer for 30 minutes. Pearl barley may finish within 25 minutes, while hulled barley will usually require up to 45 minutes.
If the water boils away prematurely, add more about 1/2 cup (125 ml) at a time.
4. Cook until all of the water has been absorbed. The barley should triple in volume and be soft, yet chewy.
You may need to test the barley every 5 minutes or so near the end of the cooking process until it reaches your desired consistency.
5. Turn off the heat. Allow the barley to sit for 15 minutes without stirring, so that it can continue absorbing any excess water.
If there's still excess after letting the barley sit, you may need to drain the water away.
6. Enjoy. Add the cooked barley to salad or soup, or toss with spices and oil for a delicious side dish.
Method 2 Preparing Baked Barley.
1. Preheat the oven to 375 degrees. Grab a 1-1/2 to 2 quart (1-1/2 to 2 L) oven-safe baking dish. A glass or ceramic one with a lid is ideal.
2. Pour two cups of water into a saucepan. Bring the water to a boil on the stove over high heat.
Note that you may also boil the water in a tea kettle.
3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir to combine.
4. Stir in the butter and salt. Make sure that it is well-combined, then cover the dish with its lid.
If you do not have a lid for your baking dish, cover it tightly with aluminum foil.
5. Bake for 60 minutes. Place the dish in the preheated oven and bake for one hour. Place it on the center rack for best results.
6. Remove the dish from the oven. Lightly fluff the finished barley with a spoon or fork. Spoon it into a serving dish and serve alongside a main course.
Method 3 Cooking Barley Soup.
1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables.
Prepare the onions, carrots, and celery by chopping them into bite-sized pieces.
Prepare the mushrooms by soaking them in hot water. Note that this should be done about 30 minutes in advance. Strain the water, the chop the mushrooms.
2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.
3. Stir in the minced garlic. Cook the mixture for two minutes more, stirring frequently to prevent the garlic from burning.
4. Add the mushrooms. Continue cooking, stirring frequently, until the mushrooms are soft. This should take another five minutes or so.
5. Sprinkle the flour over the vegetables. Lower the heat to medium-low, and sprinkle the flour evenly over the vegetables. Stir the mixture every 30 second for roughly five minutes or until everything seems sticky, thick, and well-coated.
6. Gradually pour the broth into the pot. Turn the heat to medium high and add the broth about 1 cup (250 ml) at a time, stirring to combine well. Bring the soup to a slow boil once all of the broth is added.
Adding the broth gradually should make it easier for the flour to incorporate itself into the liquid, thereby thickening it. Adding the broth all at once may result in clumps or an unevenly thin consistency.
7. Stir in the barley and the salt. Allow the liquid to reach a boil again, then cover the stockpot.
8. Reduce the soup to a simmer. Allow it to cook for one hour, stirring occasionally. The soup is ready to serve when the barley is tender and the soup has thickened.
If desired, you can adjust the seasonings near the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.
9. Enjoy. Serve the finished soup while it is still fresh and hot.
Method 4 Tossing Barley Salad.
1. Cook one cup of barley. Follow the instructions for "Basic Barley."
Combine 1 cup (250 ml) uncooked barley with 3 cups (750 ml) water over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer the barley for 30 minutes, or until soft.
Drain, then let the barley cool to room temperature before continuing.
2. Place the cooked barley in a bowl. Add the chopped tomatoes, chopped onion, and feta cheese. Toss well to combine.
3. Combine the red wine vinegar, oil, and a pinch of salt and pepper. Place these ingredients in a separate mixing bowl. Use a whisk to mix the ingredients for one minute, or until the dressing appears evenly combined.
4. Pour the vinegar dressing over the barley. Mix well with a spoon, making sure to coat the salad evenly with the dressing.
5. Serve. For the best taste and texture, enjoy the barley salad immediately after preparing it.
You can also wait for up to two hours before serving the barley salad. Leave it out at room temperature, and serve it at room temperature.
Question : Is barley healthy for you?
Answer : Yes, barley is a healthy addition to your diet. Barley is an excellent source of fiber, carbohydrates and protein. It contains many nutrients, minerals and vitamins, including B1, magnesium, selenium, phosphorous, niacin and copper. It can help lower cholesterol and inflammation.
Question : Can I cook pot barley like pearl barley?
Answer : No, pot, Scotch or unrefined/dehulled barley needs to be soaked before it can be boiled. It is more work than cooking with pearl barley but does have higher levels of nutrition.
Question : Does barley contain gluten?
Answer : Yes, barley contains gluten. It does not contain as much gluten as wheat but it still has some. When made into flour, barley produces a denser, less light baked good than you'd get using wheat, and many cooks prefer therefore to mix it with other flours rather than just use barley flour.
Question : What types of barley are there?
Answer : There are two types of barley you can buy––dehulled barley (also known as scotch or pot barley) and pearl or pearled barley. Dehulled barley is a whole grain which still contains the bran and germ and can be purchased as both whole, dry grain berries or ground into flour. It can also be purchased as flakes. Pearl or pearled barley is barley with the bran removed by polishing, then is steamed to make it easier to cook fast. Like dehulled barley, it can be purchased or made into flour as well and although pearled or pearl barely is not as nutritious as it is missing the bran, it is still very healthy.
Question : What salads can I add barley to?
Answer : Barley can be introduced to any grain-based salad, it can be made into tabbouleh in place of burghul wheat and can also be used instead of or with rice in rice-based salads. It is a nice, filling salad ingredient that is especially useful for vegetarians and vegans needing a protein boost.
Question : What does barley go well with?
Answer : Barley goes well with soups, stews and casserole dishes. It has a creamy texture that goes well with other ingredients like vegetables and meats, and it also absorbs flavors readily. It can also help thicken stews and soups, making it a hearty winter choice. Barley, when cooked and cooled, also makes an excellent salad base.
Question : Can I boil barley?
Answer : You can boil it just like rice, using 3 parts water to 1 part barley. You can boil it on the stovetop or in a rice cooker.
Question : How long should I cook barley in my pressure cooker?
Answer : I have successfully cooked mine in 15 minutes, but it depends on how soft you want your barley.
Question : The barley looks cooked in the vegetable barley soup recipe before adding to the stock and veg. It says use uncooked barley. Do I prep it first, or can I add it uncooked?
Answer : It works either way. The only consideration is if uncooked barley is added, the vegetables may turn out overcooked to a person's taste by the time the barley is tender. Using pre-cooked barley would allow the veggies to remain lightly cooked. Then there is also the matter of the barley being able to absorb more of the vegetable flavor during a longer cooking process. The bottom line is, you are the cook. Use these suggestions as a starting point, then do it as you want to.
Question : Is the barley used in these cooking methods "pearl"?
Answer : Yes. Most barely sold in grocery stores will be "pearl."
Things You'll Need.
Making Basic Barley : Large saucepan, Mixing spoon, Stove.
A baker bakes breads, pastries, pies, cakes, cookies, tarts, and other baked goods by combining raw ingredients according to recipes. Though the traditional idea of a baker is somebody who works in his own bakery and caters to a local market, nowadays, bakers may also work in specialty shops or restaurants where they produce smaller quantities for consumption at the location itself, or in manufacturing positions where they oversee the production of large quantities of goods for distribution. Becoming a baker involves enrolling in a training program at a supermarket, or apprenticing with a craft baker to gain practical experience. If you want to know how to become a baker, see Step 1 to get started.
Part 1 Getting the Training.
1. Have a high school diploma. Though it’s not mandatory for you to get a high school diploma to become a baker, having one can help you become a more desirable candidate. For one thing, high school will help you learn basic math, as well as other concepts that can help you in your profession. Additionally, you may choose to go to culinary school to get a leg up in your field, and you’ll need a high school diploma to do that. Though it may not be worth it for you to go back to high school to become a baker, if you’re still in high school, you should finish the course.
While you’re in high school, you should take home economics, cooking, or other baking-related elective courses to help you get a head start on your passion and career.
2. Attend a technical or culinary school. A technical or culinary school can help you improve your craft, learn more techniques, and to find your niche as a baker. These programs typically last from 1 to 2 years and they will give you an education in nutrition, health, and mathematics, among other relevant subjects. If this sounds like the best path for you, look into programs in your area that offer a reasonable financial package and take your studies seriously.
You shouldn’t look at this experience as slowing you down from being a real baker. You can even begin working as an apprentice or trainee in your area while being in school, if you can make the time commitment for both.
If you want to be a high end pastry chef, for example, then you should get trained at the best program you can afford. This kind of work is highly specialized and extra training will give you the edge you need to get noticed and hired.
3. Apply to be an apprentice or trainee in your area. You can be a trainee at a local store or supermarket, where you’ll learn more basic cooking skills, like how to bake a variety of cookies, or you can become an apprentice at an artisan bakery, where you’ll learn more complicated skills, like how to bake cakes. This training typically takes 1-3 years, and you may be able to find an apprenticeship for aspiring bakers at a bakery in your area. Of course, it always helps to have some connections, or to have worked at a bakery or local store in some capacity so you have a leg up when looking for work as a baker.
It’s common for bakers to start out as an apprentice or a trainee in a bakery or grocery store, working on learning the basics of baking, icing, and decorating.
As you work as an apprentice or trainee, you’ll also learn topics such as basic sanitation procedures and nutrition.
If you begin your training or apprenticeship in a manufacturing facility, then you will also learn how to operate industrial-sized blending and mixing machines for producing baked goods.
You can also look into becoming a baker’s assistant if you have the experience and determination to do so.
4. Choose a specialty. Though you don’t need to make this decision as soon as you begin your training or apprenticeship, it helps to have an idea of the type of baking you’re most interested in. You can be an in-store, plant, or craft baker. Being a craft baker requires the most skill, and you can also work your way up to becoming successful in this field by starting off at a store or a plant. Here’s what else you should know about choosing what type of baker you want to be.
Plant or commercial bakers most often work in manufacturing facilities that make baked goods at high speeds. If you choose this route, you’ll need to learn to use high-volume industrial machines, ovens, and conveyors, and you must carefully follow instructions and schedules. There’s definitely less room for creativity in commercial baking than in craft baking.
In store or retail bakers most commonly work in specialty shops, bakeries, or grocery stores. They produce a smaller volume of baked goods for people to buy or to eat directly in the store. They may even take orders from customer, prepare special-order goods, and, depending on where they work, they may even serve the customers themselves.
Some retail bakers even own their own shops. In this case, they’ll need to not only make a variety of breads, pastries, pies, and cupcakes, but they’ll also have to hire, train, and supervise staff, as well as budget their supplies, set their prices, and manage daily production.
5. Consider getting certified. Though you don’t have to get certified to become a true baker, certification can help show that you have the knowledge and skills to work at a retail baking establishment. It can help you catch the attention of bakeries where you want to work, and it can help you stand out from the rest of the candidates. There are different areas of specialization that you can get certified in, which include management, retail sales, baking sanitation, and staff training. To become certified, you must meet a series of requirements, which are based on both your experience and your education, before taking an exam to prove your competence.
There are different levels of certification based on your level of experience. For example, to be a certified journey baker, you don’t need any formal education, but you do need 1 year of work experience. To be a certified baker, you need to have 4 years of work experience, and to call yourself a certified master baker, you’ll need 8 years of work experience, along with 30 hours of professional development training and 30 hours of sanitation coursework.
Part 2 Possessing the Qualities.
1. Be detail-oriented. Being detail-oriented is an incredibly important part of the job, even if you’re working as a commercial baker. You’ll need to closely monitor your baked goods to make sure that they don’t burn while being cooked to perfection. If you bake cupcakes or cakes, then you’ll need to have an eye for detail in order to decorate those cakes and cupcakes to perfection. You’ll also need an eye for detail in order to follow recipes and cooking instructions to perfection, or to tweak those recipes thoughtfully if you’re trying out something slightly different.
You’ll also need an eye for detail if you’re taking orders from customers so you know exactly what they want.
2. Be creative. Though you may think that creativity may be the last skill you need when it comes to being a baker, in fact, you may need to use your creative faculties to succeed in your career. If you work as a craft baker and create your own recipes, you may need your creativity to try something different, so you can keep your customers interested in your goods. You may also need your creativity if you’re missing a certain ingredient or two while still needing to cook a certain baked good or pastry, or if you want to fix a recipe where something has already gone wrong. Sometimes, the most important part of your job will lie in improvising, and you’ll need your creativity to make things work.
Of course, if you don’t work for yourself, you shouldn’t spend all day experimenting, or you’ll have an unhappy boss and many confused customers. However, if you have the means and the green light, then being creative can lead to some of your best discoveries.
3. Have strong people skills. You may think that bakers work in isolation, perfecting their craft as they make delicious treats. However, people skills are actually vital for most bakers. If you work in a retail store where you have to interact with customers, then you’ll need to have people skills in order to talk to customers, take their orders, and keep them happy with your store and your products. As you move further along in your career, you may have people working under you or you may even own your own bakery. If that’s the case, then you’ll definitely need those people skills in order to train, or even to supervise or hire your employees.
Even if you don’t have anyone working under you, it’s likely that you’ll be baking along with several other bakers. Being able to get along with your coworkers will make for a more pleasant work environment, and will make your work easier and more enjoyable.
4. Have strong basic math skills. Having a strong grasp of basic math is essential to being a great baker because you’ll need to understand math, especially fractions, in order to mix recipes, weigh your ingredients, or adjust your recipes to fit a given quantity. If you didn’t get formal math training in a high school or certification program, then it’s important to brush up on basic math on your own. Having these skills can make or break a recipe, and you don’t want to end up ruining a batch of croissants because you didn’t know how to multiply fractions.
If you were never an ace at math, don’t worry about it. You don’t need to learn calculus or trigonometry to make delicious baked goods. You should, however, learn how to add, subtract, or multiply numbers with ease.
Part 3 Going on the Job.
1. Wake up early. Though many bakers typically work a 40-hour workweek, they don’t normally work the 9-5 shift. In fact, many of them get up as early as two o’clock in the morning in order to prepare their baked goods for the morning shift. They’ll need to be morning people in order to get the job done, and sleeping in or getting tired in the morning is not an option, because this will be the most important time of your day. If you want to be a baker, then you have to be prepared to get up early to start preparing your recipes, mixing your ingredients, and making sure that your baked goods are cooked to perfection.
The good news is, since your working day will start early, it will tend to wrap up earlier than the evening. Some bakers are done working by the early or late afternoon.
2. Complete your daily tasks. Being a baker is about more than just cooking. When you go on the job, you will be required to complete a number of tasks, which will vary a bit depending on the type of baker you are and your place of employment. However, many aspects of the job are true for any baker. Here are some of the things you’ll be expected to do.
Prepare your equipment for baking
Weigh and measure ingredients for cooking
Combine the ingredients in mixers or blenders
Knead, roll, cut, and shape your dough
Place the shaped dough on sheets, molds, or pans
Set the oven temperature
Place your items in grills or ovens
Observe your goods as they cook
Apply toppings, icing, or glaze when your goods have cooked
3. Perform well under pressure. Baking is very time-sensitive, both in managing the time it takes to make each baked good, and in delivering your products to customers in a timely manner. Many bakers are often under pressure to create delicious goods while also producing them rapidly, especially when they have a large customer base. In order to succeed as a baker, you’ll have to be able to perform well in a time crunch.
One way to make it easier for yourself to perform well in a time crunch is to make sure that your work station and recipe information are organized. That way, you won’t waste time looking for something you misplaced.
Bakers have a higher rate of injuries than people in other professions because of the heavy and often hot equipment that they work with. You’ll need to wear protective clothing and keep your cool while being on the job in order to stay safe. You can let a time crunch affect your safety.
4. Stay physically fit. In order to be a baker, you must have both physical strength and stamina. You’ll need strength in order to carry the ingredients and equipment you’ll be using, such as heavy bags of flour, large baking equipment, and cooked baked goods. You’ll also need to have physical stamina because most bakers rarely sit down. You’ll spend most of the day on your feet while you prepare recipes, package your goods, check on your goods while they’re baking, or when you monitor your employees or chat with customers.
Being physically fit is an important part of the job. It’s important that you get your exercise and eat well to stay prepared for the daily rigors of the job.
5. Be prepared for a unique schedule. In addition to waking up early, many bakers have a work schedule that is far from typical. Because baked goods are high in demand during holidays, many bakers will be expected to work on Christmas, Thanksgiving, Easter, or other holidays when people typically order more baked goods. They may also be required to work more on weekends, since bakeries are often at their most busy during these times. If they work at a commercial bakery that bakes continuously, then they may be subjected or required to work late in the evenings and on weekends.
This doesn’t mean that bakers work more than the average employee, but it does mean that they work different hours. In fact, 1 in 3 bakers worked part-time in 2012.
