Slow Cooking

14 Slow Cooker Recipes Perfect for Father’s Day

Wondering what to make for dad this Father's Day? Let's go against type for a moment. Just because he's a man, that doesn't mean he's automatically drawn to steak, beer, and grilling tongs like a fly...

Cooking From Electric Pressure Cooker Cookbooks, Part 4

by DuffyH 8 months 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...

Pork Chops... Frozen solid to rubber?

by tcmullinax 1 month 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 1 month 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 2 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 7 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 2 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?

How to remedy a bitter wine sauce?

by grapes28 2 months ago

I made beef shanks in red wine but this in the first time the sauce tastes somewhat bitter. Any remedies?

How do this weeks dinner menus sound?

by makeupyourworld 2 months ago

Hey everyone! So I'm making two family dinners this week, have the menus *mostly* planned, but could use some tips and suggestions as for what to add, takeaway, good recipes, etc. The meals wil...

beans not softening in my crock pot

by Aimee 13 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...

Zojirushi Rice Cooker Size?

by ribeyez 3 months ago

So typically I cook 2-3 cups of steel cut oats per day. I'm not sure whether to go with the 5 cup or 10 cup Zojirushi model? It says that the 5 cup model can cook 1.5-2.25 cups of steel cut o...

How Does One Use Salted Anchovies?

by BeeRich 3 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...

Jambalaya Rice Question

by Bigley9 3 months ago

So I am making jambalaya tonight to take to the office tomorrow for lunch. I am making it stove top, but will put it into a slow cooker at the office so it will be hot. Should I: 1. add uncooke...

What to do with pepper butter?

by rdizzle 3 months ago

My father in law gave us a jar of pepper butter and I have no idea what to do with it. It is not a pepper butter mustard as I have seen mentioned in other forums. The handwritten ingredients on the...

Rookie Mistake - why I burnt casserole?

by starzzz 3 months ago

Hi There I have likely made a rookie mistake attempting to cook a goulash/casserole recipee using my size 26 Le Creuset Dutch oven. See recipe here: https://www.almazankitchen.com/the-best-buffa...

Why I chose Staub over Le Creuset as a new cook

by dborlando 1 year ago

At 50, I finally got the courage to learn how to cook, and the initial experience has been both daunting and rewarding. A Tennesse hillbilly, I grew up around some of the best Southern comfort food...

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

by denishaskin 4 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...

Need Help - Savory Meat Soup

by acavier 6 months ago

I am a writer on the side, and occasionally, I will come up with some cooking idea in my stories that I will want to try in real life. I am at that crossroad now. In my story, the two main charac...

Wrapping meat in foil vs placing in a pan with a lid

by john_vaughan 4 months ago

Good evening all. A question i have pondered for a while. Under what oven roasting scenarios should I 1) wrap a cut of meat tightly in foil vs placing the cut in either a 2a) small or 2b) large (re...