I accidentally added frozen instead of thawed vegetables to my Chicken Alfredo meal I'm cooking in an Instant Pot (slow cooker mode). It's currently cooking rig
I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and
I'm organising a workshop next week at the Science Museum in London. One of the topics we will be discussing is a 'Chef's challenge' called 'R
I remember watching a chili cookoff and saw a few contestants burying the pot of chili into the ground. What's the reason for this? Is there a way to replicat
Is there a slow method of cooking brown rice in the oven? Next week, I'm cooking for a group of friends. I'd like to start the rice, go to a meeting (~3 hours
I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars an
I have been making my own stock for several years. I make it EXACTLY the same way every time. Sometimes it has a "gel" consistency,(which is awesome), and som
My physics knowledge is nonexistent, so I'm sorry for the ridiculously simple question. When you're cooking on a stovetop (say on medium heat), does the tempe
The other day, I tried to make beouf bourguignon. The recipe called for 6 lbs of beef, I had 5. Nevertheless when it came time to sear the meat I had to do it
Let's say I'm making some fairly generic dish in a slow cooker. Throwing in beef, zucchini, onions, leek, and other stuff. I brown the beef and onions, but othe
I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at t
I have a theory - my fish stew recipe would make a great chicken cacciatore, simply by removing the clam juice and all the fish meat, and replacing the juice wi
Should spices and herbs be added early to a chili/stew in a crockpot slow-cooker to maximize their flavors? Or do the spices/herbs cook-out over a long time, ef
I want to become more consistent in what I cook on a daily basis. One option that I've seen suggested is to prepare the ingredients in bulk and freeze meal-size
Yesterday I tried to make fallow deer ribs in a slow cooker. With beef ribs, I cooked them in a temperature-controlled slow-cooker for about 12 hours at 75 °
I've been using a slow cooker to make casseroles lately and would like to try using it to make Israeli couscous. I can't find anything online that tells me how
In a recipe on Corned Beef and Cabbage, the instructions read "wedge" the head of cabbage before putting it in the slow cooker.
I really want to make the SW coke gammon in the slow cooker, but I'm going to be out of the house for around 6 hours is it safe to leave it un
This question: Why does meat in the crockpot always end up dry? discusses challenges and potential solutions to getting moist meat while cooking with a slow coo
I put 5 pounds of cold chicken in my crock pot at about 2 am. I had put lemon pepper and salt in with it. I got up this morning about 9:30 or