Some quick online searches define an operating temperature for slow cookers: the minimum internal temperature is A, the simmering point is B, you have certain o
I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http:
I've read in a few recipes, especially ones using gelatinous parts of pork like the head and trotters, that long rinsing under running water, and several change
I was not able to get hold of hemp thread and so I bought flax (100%) thread instead. It smells a bit funny, but is it safe to use for cooking? I plan to use it
I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require
I have little experience and little money. I would like to know beginner recipes that are well rounded. Sorry if this is in the wrong place, s
I used to cook my meat (beef, duck) at 58°C, but I never cooked foie gras of myself. Is it possible to use this cooking method for this? I am wondering thi
I like to use the slow cooker during the week. I usually leave at about 6am, and don't sit down and eat until around 6pm. I have a crock pot with a timer mechan
I am thinking of buying a slow cooker because the communal kitchen is usually really nasty and I want to save time. I will use it for cooking up big amounts of
I’m new to slow cooking and wanting to slow cook some chicken breast. I put in potato’s, onion and herbs along with whole chicken breast. Will this
I'm making 15 bean soup from a bagged dry bean mix that contains red kidney beans. Following the instructions, I soaked them overnight and threw out the water,
I am using a recipe for pork tenderloin that calls for 2 pounds of meat cooked for 1-2 hours in a slow cooker to 145 degrees. I want to increase the amount of
For the last few years I've made my tomato sauces in a slow cooker ('crock pot'), or actually, in a machine that is sold as a 'plate warmer' but works great for
I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic fla
I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions
Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water
With the new trend of slow cooking (at very low temperatures for very long periods of time), is there potential for increased unsafe bacteria growth?
I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really
I'm pretty handy with my slow cooker. I use it a lot - pot roasts, stews [curries, chilli, paysane etc] However, I've always been a little paranoid about havin
I have a Cook's Essentials K22739 multi use pot. It has 2 pressure cooker settings, and one setting each for steam, brown, warm and slow cook. If I have a sm