Slow Cooking

by hotoynoodle 17 days ago

sometimes i see ingredients folks use to add umami to various dishes and sometimes scratch my head because to my palate it seems a bad fit -- as in the various foods we use to bump that up are not ...

The dish was Chicken Marengo, which calls for boneless chicken breasts, sliced in half for serving sized pieces. The chicken was cooked in a tomato broth for several hours in a slow cooker along ...

Hello everyone, I want to try eggs in my stuffing for Christmas this year. The three recipes below all have eggs yet are a little different. I have used water chestnuts yet never nuts or f...

I believe I've heard it said that it's best to start your stock with cold water (maybe I heard this on an episode of one of Alton Brown's shows, or read it somewhere online). I think the theory is...

by Amandarama 3 months ago

I recently came into a couple small lamb breasts (maybe 3-4 pounds total, if that). Searching online, I have come across one stew recipe (a Jacques Pepin one). If it is fine for that application,...

Right as covid broke out, I decided to cook a new dish from every cookbook in my collection. I needed something to distract me from the world. Many people seemed to appreciate my post, which cau...

Even with all the vegetables and carrots I added, the broth doesn't have the spicy sweetness. I just looked up recipes for a spice mix and 1) most of the stuff I don't have 2) most of the mix is v...

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...

I'm making a braised Japanese pork recipe and would like to get it started today (as already raw in the fridge for a few days) but will only be able to give it a 1/2 hour of my time. QUESTION is: ...

I have 5 pounds of brisket to heat up for dinner tonight. I can't get a response from the restaurant on how to reheat. Would one hour out of the fridge and half an hour in the oven @325f do the tri...

by Amandarama 6 months ago

As Elsa is passing over us and drenching everything, I'm making some chick peas today for some hummus to have later. I am taking a second stab at a method that worked pretty well with some dried s...

Should I cut this pork shoulder in half before I smoke it?

I'd like your experience with crock pot beef stew. Not only Your favorite recipe, but your strategy for potatoes, carrots, etc. I want vegetables with some texture. Bite. If I put them in...

by tim irvine 11 months ago

The thread on slow cooker pork loin is fun. Hilarity aplenty. It got me to thinking of some of the absolutely bizarre approaches I have seen applied to certain foods. For example, chicken fried r...

Help?? I’m cooking a 7 lb semi boneless leg of lamb and a 7 lb boneless pork loin roast. Any help in cooking at the same time? Or should I plan on doing the pork in a slow cooker? Thank you!!!

I just started cooking it over the stovetop 20 minutes ago and now have it at a hard simmer. I lost track of time but I do have all the vegetables prepared and just put an Irish soda bread in the ...

I have a question about how long to cook corned beef. I think we might be mangling this humble cut of meat. Background: my Mom's recipe --her Dad was from County Cork-- says to simmer a 3# p...

At what time do you add veggies so they don't overcook when doing corned beef in a crockpot?

by prima 10 years ago

Anyone have a favourite? Open to anything, but especially interested in recipes that might use more herbs, spices, wine, ginger, etc, and not as interested in recipes calling for a lot of cream...