Slow Cooking

How to Use a Crock Pot Like a Pro

A Crock-Pot takes up a lot of counter and cupboard space, but it's convenient and doesn't take a lot of headspace. This no-brainer is one of our favorite cooking methods when it gets chilly outside...

HELP! I'm Cooking Beef at 50°C/122°F

by kySafran 4 days ago

According to Heston Blumenthal, one of the UK's most successful chefs, rare beef should be cooked at 50°C/122°F. I need to cook this joint today. I've been in deserts in the mid 40°C's/113°F'...

Cooking From Electric Pressure Cooker Cookbooks, Part 4

by DuffyH 1 year 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...


Beans not softened in crock pot after 12 hours!

by BucksMama 7 days ago

After reading all the previous comments (from 2015), I have decided to take my hard beans and soup out of crock and put into pot on stove and boil then let cool; if that doesn't work, I'll try the...

beans not softening in my crock pot

by Aimee 14 years ago

I used my new crock pot for the first time today to make black bean soup. I soaked the beans overnight and then cooked them on high for an hour in the crock pot this morning. I then added sauteed...

All day simmering?

by thegforceny 13 days ago

So say you have some free time in the morning or mid day to make a dish that benefits from long simmering. It was massaman curry, but stews or a bolognese would work in this case as well. Do you l...

Peasant Food

by kySafran 1 month ago

During Maerina's discussion about Coq au Vin recently, hotoynoodle described the dish as Peasant Food. That comment caught my attention. It's a phrase I've used more and more over the years to desc...

If you had rendered salmon fat, what would you do with it?

by willy99 24 days ago

Hey everyone, I've been eating a lot of skin on salmon lately and I've been curing it, then cooking it and saving the fat that comes off in a jar in my fridge. Any ideas for how I should use it? I...

Favorite brand of canned tomatoes? Domestic or Imported?

by kelvin_of_ranard 1 month ago

A recent batch of pork ragu was ruined by a spoiled can of tomatoes! Hours of work wasted because I failed to taste test beforehand [it was a very popular US brand]! My grocer says this is increa...

Help with wedding catering

by raerae88 1 month ago

I know what crazy person would choose to cater their own wedding? Well me. So here is my challenge. I have 3 Boston butts averaging 15 lb. Each. I have to hand an oven, slow cookers and an electri...

Zatarain's rice mix in a Crock Pot

by mike.foodguy 7 years ago

I want a simple, throw-together-in-the-morning Jambalaya that will be ready at the end of the day. Any reason I can't dump a box of Zatarain's, water, butter/oil, and meat in the Crock Pot?

Why why why is my stew meat always dry & tough?

by denishaskin 8 months ago

Whenever I try to make a beef stew, the meat pretty much always comes out tough, and is not tender etc as the recipe always promises. What am I doing wrong? Today's stew was stew meat from New Le...

Help! Crockpot or Hotplate Meals

by maeday007 3 months ago

Hey y'all, first time posting and was wondering what simple, healthy meals you know of that can be cooked solely in a crockpot or take less than 30 minutes to cook on a small hotplate? I'm a trucke...

Did I over cook my roast?

by jaele410 3 months ago

I used shoulder chuck roast. My roast has been on high in the crock pot for 3.5 hours. The vegetables are soft and tenders but the meat feels very tough. Did i over cook it or is not cooked enough?

How Does One Use Salted Anchovies?

by BeeRich 7 months ago

I am a huge fan of Spanish salted anchovies in olive oil. So I ran across some jarred anchovies and some salted ones. More exotic than the snacking type I love. But I don't know how to use the...

Got a 3- crock slow cooker for Christmas, I love it- but I need some ideas!!!

by athina 8 years ago

Hey guys! I would like some ideas, 3 items, that I would make simultaneously, that would cook well in a slow cooker/ crock pot. Each crock has its own separate thermostat, so you can cook things ...

Pork Chops... Frozen solid to rubber?

by tcmullinax 5 months ago

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...

Reproducing "Epic Beef Jalapeno Sea Salt Bone Broth"

by Mastove 5 months ago

Anyone know how to reproduce this? First time making bone broth and I live on this stuff. I want to home cook it myself for cheaper. I'm a terrible cook but if there's one thing I will try masterin...

Temperature of lamb?

by tomnewcombe 6 months ago

Hi, this is probably a silly question but I am slow cooking a leg of lamb. I’ve read that the ideal temperature on my meat thermometer should be 60 degrees - does this mean when the meat hits 60 I ...

Slow-Cooking Brisket in an Oven

by mborghese 8 years ago

Hi there; I just bought a whole beef brisket (10lbs). I created a Texas-style dry rub from a recipe I found online and it's been sitting in the rub since Wednesday. I don't have a BBQ, sm...

Why are meatballs still red inside?

by toastedtoast 6 months ago

I slow cooked them for about 8 hours in tomato sauce so I’m pretty sure they got to the right temp. In the past, this has happened to me as well. Anybody know why?