Slow Cooking

9 Slow Cooker Cookbooks You Need Right Now

There's a slow cooker cookbook out there for everyone, every cuisine, and every occasion—and these are some of the best cookbooks for Crock-Pot recipes. How do I love the Crock-Pot? Let me count the...

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...

Help! My beef pot roast is falling apart but still chewy

by Cooking1049da 2 years ago

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 ...

tough pot roast - overcooked or not cooked long enough?

by l2cook 7 years ago

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...

Boston butt time needed to slow cook for a 9 lb of meat

by j798sykes 15 days ago

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

Slow Cooking Carrots Advice

by econe 23 days ago

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, ...

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 ...

Dutch Oven Recipe Issue (All the liquid is disappearing)

by Ron_Y 4 years ago

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...

More dumb overly-frozen BEEF questions

by CookingChemicalEngineer 2 months ago

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...

Dinner party dish without onions

by highlyunlikely 1 month ago

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...

Other Brisket Cooking Ideas

by JerkPork 2 months ago

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...

How to use liquid left from carnitas made in crock-pot?

by springleaf 8 years ago

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?

HELP! I'm Cooking Beef at 50°C/122°F

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'...

Beans not softened in crock pot after 12 hours!

by BucksMama 2 months 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 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...

Peasant Food

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...

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

by willy99 3 months 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 3 months 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 3 months 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?