I'm thinking of making either this recipe or this recipe for pork tenderloin in a slow cooker. As easy as a slow cooker is, I'm no slow cooker expert, and have
Sometimes a fish I cook disappointingly becomes of a mushy texture like mashed potato. One particular species where this seems to happen very easily, is Lethrin
Wood Ranch famously roasts their Tri-Tip overnight and then finishes it off on the grill before serving. Whenever I slow cook my tri-tip (in a smoker @225) it o
Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take
I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 ho
Im looking to buy a slowwcooker. Whats the biggst joint of lamb I can put in a 3.5L slow cooker.
Thanks for the view. This question follows on from this one (Why Did the Duchess Potato Collapse), I have now prepared the mashed potato with egg yolks and do n
What's the best method for cooking beef brisket slices? I see tons of recipes for the full brisket, but I only have a couple of slices that are about an inch th
I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or t
I'm making something using butter beans (fasiola gigandes) which will be cooked for a long time (12+ hours) in a casserole dish with liquid covering them. Norma
I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and firm a
I put some pork shoulder in the slow cooker along with water, lime juice, apple cider vinegar, and spices. I then cooked it until it was falling apart. There's
I wanted to try out a recipe for a slow-roasted eye of round roast. However, I was unable to find this cut at my local market, so I purchased a top round roast
I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a cou
Supposed to cook a 3 lb. pork loin on low 6-8 hrs., (was on low), to an internal temp of 160. Meat reached temp at 2 hours. What to do so it can be served in 4
The recipes I have read call for 3 hours on Low temp, then 1.5 - 2 hours on High. Do I start the timer as soon as I turn on the crockpot, or let the crockpot co
This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, the
If you overcook a steak it will end up tough and hard to chew. If you cook ox tail for a few hours, however, it will become extremely tender. What determines wh
I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to coo
What would be the difference if you slow cooked a piece of meat for 8 hours or pressure cooked a piece of meat for a relatively long time of 1.5 hours. Would t