Slow Cooking

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...

I decided to make a beef pot roast using a chuck roast. I seared the meat and cooked it my slow cooker on high for 5 hours when I decided to eat it. The meat fell apart and could shred easily, but ...

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...

9 lb Boston butt serving at 1 pm I prepared with Koster salt 48 hr. And refrigerate What is the suggestion for how many hours to slow cook using your posting

Hello everyone! New poster, so I hope it’s okay to ask for advice here. My grandma makes the most AMAZING slow roasted carrots, so when she asked if I had any special requests for Thanksgiving, ...

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 ...

Hi All, First post here, so if I'm doing something wrong, sorry! I am having an issue with a braised short ribs recipe. In a nutshell, same recipe i've always used is now yielding no juices a...

Hi y'all. I have a deep freeze and 2 stand-up fridge side-by-sides, one of which keeps foods in the freezer almost as cold as the deep freeze. As a result, I tend to toss stuff in that super cold...

I am hosting a birthday dinner for a friend who hates onions and their prodigy (leeks, scallions, shallots). I would have liked to stick to comfort foods like braised short ribs or beef bourgui...

We have a 6lb piece of brisket from a cow share and short of cooking or smoking the entire piece we wanted to do something else with it. How does it do in a soup? We want to thaw it, cut it in h...

This is the first time I've made slow-cooker carnitas, and there is a lot of great liquid at the bottom. How can I use it? I guess in soup, or would it be too fatty? Anything else?

by kySafran 2 months 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'...

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...

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...

by thegforceny 2 months 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...

by kySafran 3 months 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...

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...

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...

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...

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?