Slow Cooking

How to Make Slow Cooker Apple Butter

It's peak fall produce season, so it's the perfect time to make an easy Crock Pot apple butter recipe—and learn how to take the basic slow cooker apple butter recipe in whatever direction you want when...

Cooking From Electric Pressure Cooker Cookbooks, Part 4

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...

Is a mixed pot roast possible?

by GabeHD94 1 month ago

I love the beefiness of short rib and the texture given by the shank, could it be possible to make a pot roast with both? Because of the cooking times I’ll probably have to throw in the the short r...

Molly Stevens' Seven-Hour Leg of Lamb

by Meat_Tyrant 2 months ago

I've seen this recipe recommended several times around here and I'm going to make it. I've never cooked anything like this before, so I could use some wisdom. The recipe instructs to first brown...

Home Made – 'Buddha Jumps Over The Wall' (佛跳墙)

Charles Yu
by Charles Yu 2 months ago

To some of my non-Asian chow-friends, this might be one of the weirdest named Chinese dish you will come across. To some of my Asian chow-friends, they will recognize the inclusion of this dish in ...

Why oxtail for Kare-Kare? L4Seats | Sep 14, 2016 08:51 PM

by filipino_cat 2 months ago

So I'm starting a new post based on the above discussion with the link below. In double quotes and OP is the original poster's post and then I'm replying: OP "....but it's as if Kare-Kare will...

Low and Slow Thanksgiving Turkey

by walker 2 months ago

I've never tried the low and slow method, have you? Any advice? I love the Petrini roasted turkey recipe I've posted here before. (At the beginning, you make a paste of butter, white pepper,...

Marinade for braising beef

by kim2001 3 months ago

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 ...

Making Yogurt & Paneer

by kySafran 4 months 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...

Steel Cut Oats

by Querencia 4 months ago

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...

Great American Recipes Card Collection

by olunia 5 months ago

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...

Pork Chops... Frozen solid to rubber?

by tcmullinax 1 year 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...

What are your favourite things to cook in copper cookware?

by coppernew101 6 months ago

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 ...


by codmeister 7 months ago

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...

ISO Iberico Pork Tenderloin

Civil Bear
by Civil Bear 9 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!

How to fix my Red Wine Braised Short Ribs? (Too sweet)

by cgxy96 7 months ago

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...

Aquafaba Knowledge

by tomoski 8 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...

Pernil Not Done

by norwood_rivera 9 months ago

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...

Using dried beans

by Jjomalle 9 months ago

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...

Dutch oven - weekend only?

by beadj 9 months ago

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...