Slow Cooking

I have a recipe for braised beef featherblade. The recipe, like many braising recipes, instructs me to marinate the beef with vegetables and aromatics in a bottle of wine for 24 hours. My question ...

by kySafran 24 days ago

Making sourdough turned me onto the idea of making yogurt. I like the idea of keeping these cultures alive and using them over again to make it as often, and in the quantities I want. All with litt...

I am about to cook steel cut oats for the first time and would like to use my smallest slow cooker overnight. Looked online for recipes and the overnight preps call for cooking in milk, which I thi...

Hello Everyone! I am searching for two (2) recipes from the Great American Quick and Easy Recipes Card Collection. The first one is from the Sweets and other Treats Section 18 Card #13. Th...

Hi everyone, I am brand new. Two hours ago, I put two frozen thick cut bone-in pork chops in my new slow cooker on medium. Just now, I inserted the attached temperature probe into the center...

I am pretty new to copper and have been wondering what every one's favourite things to cook in copper is. Hope this will be a helpful thread for copper enthusiasts for ideas to try in their copper ...

My wife just got a canner/pressure cooker. The idea is that we will prepare a lot of things ahead of time, can them and be more self-sufficient with healthier food. A lot of recipes we would like...

by Civil Bear 6 months ago

Does anyone know where in the Bay Area I can find Iberico pork tenderloin? I caught a youtube video of a guy preparing it sous-vide, and know I have to try it!

Hi all, I followed the recipe but added too much tomato paste. Now it taste too sweet and too tomato-y. I have a pantry of basic herbs and spices, lemon, orange, onion, fresh birds eye chilli, some...

What are you eating for Dinner?

by DuffyH 2 years ago

Please join us in cooking with your electric pressure cooker and posting about your experiences here. You can cook from any book or any recipe and any model or kind of pressure cooker, but please n...

by tomoski 5 months ago

WOW a question I had was answered w/o even asking for an answer. Chowhound's usual email arrived today and when I clicked on the link about bean storage. Point being; a few days previous I had co...

I cooked a Pernil yesterday, but it wasn’t tender. It was 8.5 lbs and I cooked it for 6 hours @ 325. I left most of it on the bone. Can I put it back in the oven today and cook to completion? If s...

I know there are a million websites on how to cook using dried beans but of all the ones I've read I'm not clear on one point. I get you need to soak your beans overnight then rinse them. But I h...

Cooking skill level - if Michelin star chef was a 10 and a college grad was a 2, I’m a 6. Debating if I want to keep the cast iron Dutch oven I’ve ordered. Never used one before, and neither did m...

I was making stock last night, but let it go to long. Woke up this morning and it looked like there was some sort of syrupy liquid in the pan. The pan was not burned and there was no smoke or anyth...

so i cooked a roast in a slow cooker (along with pearl onions, red bliss potatoes, and baby carrots) under low heat for close to 10 hours. when i checked on it later, the roast was tough. how can...

I saw pistachios on the shelf and had the thought to encrust a beef brisket with them. But I also thought to add chopped mangos and figs and cover in maple syrup glaze. Having never done anyt...

I wanted to pass on a recommendation for the America's Test Kitchen recipe for roasted eye-of-round. I made it a few days ago and it was fantastic. The recipe calls for pre-salting the roast...