OK, I will shortly be cooking my very first large piece of meat (i.e. not a single steak, but rather a larger one that I will carve into pieces when serving). I
I have a portable small oven with a max temperature of 250°C. There are two hot bars, one at the top and the other at the bottom. First of all, I'm not su
When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place. However, with the lid on, th
Everyone seems to say "low and slow" for pork shoulder. 225f or 250f for 8 or more hours. What is the longest / lowest you can do? (without big risk of illnes
How do I convert a recipe given as a slow-boiled stew to a slow-cooker recipe? I assume that liquid amounts and probably onions and other flavorings need to ch
Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker. Is the most optimal means to melt the ro
I'm cooking Marcella Hazan's bolognese/ragu recipe using a brand new Le Creuset 7-quart round dutch oven. For the long simmering stage, the recipe says to keep
I'm using chicken wings to make a stock, but they want to float up to the top above the water line. Any kitchen hacks to keep them submerged??
My boyfriend has been using this idea, for a long time. He makes bean soup, with just ham and beans.. maybe a onion, then it sits in the crock
My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the us
I bought a Hamilton Beach slow cooker a while ago. I never had success with it since all the stuff that I made didn't smell good. I finally figured out that it
Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?
I had my corned beef in the slow cooker on warm for 2 and a quarter hours before I saw it was not on high. I then turned it to high and conti
My roommate put a hunk of beef roast in the slow-cooker for a good 6 hours. It's a fairly large sized slow-cooker, at least 8 quarts. The meat was cooked thro
If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which o
I've been reading about slow cooking in an oven and I have some questions. We cook meat until it reaches a certain temperature; we can assume this temperature
Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking
I made beef stew last night in my slow cooker. At seven hours I felt like it wasn't ready so I set an alarm to wake me up at ten hours and moved it into the fri
I made beef stew last night in my slow cooker. At seven hours I felt like it wasn't ready so I set an alarm to wake me up at ten hours and moved it into the fri
We have a late 1970s/early 1980s slow cooker (Hamilton Beach Crock Watcher), inherited from my in-laws, that we used to use on roasts, pork loins, etc. and get