I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it def
Many slow cooker recipes suggest that beef be browned before being added to the slow cooker, which is definitely better for the flavor of the dish. I've always
I have a recipe that specifically calls for a 4-quart slow cooker, however the slow cooker that I own is a 6-quart. Will using a 6-quart slow cooker make a diff
For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recomm
I have been asked to make a main for a potluck this Halloween and I thought I would be "clever" and bake a lamb stew in a pumpkin. I plan to hollow out the pump
I cooked 3.5 pounds of corned beef in the crock pot last week with the intentions of making reubens. Taste wise the dish was great, but the corned beef fell apa
I have only made a few stews on my slow cooker so I want to try a different recipe. I want to try cooking cranberry/cargamanto beans for a bandeja paisa (simila
When I cook oatmeal, I usually do steel-cut oats in the slow-cooker overnight. They are tasty, etc., but invariably there is a layer of oats stuck/burned on to
This is for chili in a slow cooker and I'll be using red beans of some kind--kidney I suppose. I know I need to soak them, but do they need to be pre-cooked to
I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call
I have a pork shoulder cooking in the oven right now at 100° C (212° F). I was planning on roasting it for 7 hours, will this be long enough to cook it
My answer to this question (link) prompted a question in my own mind. I wanted to share some tips regarding when to add herbs, spices, aromatics, etc., and had
I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believ
I cooked mutton shoulder like advised in the answer for this question. It was under the foil and was cooked in the oven for like 3 hours. Now I have mutton leg
I have a recipe that calls for use of a 4 qt crockpot. However, I only have a 6 qt. Is it okay to use the 6 qt instead? The recipe is for a pudding cake.
Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and rai
I was in Austria recently, and at a restaurant there I ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork cho
I have a crock pot that will generate a low boil on the "Low" setting and dries out anything that is cooked for a long period. I'm wondering if the temperature
I've read a number of recipes that call for different cooking times, so I'm a bit baffled. Normally, the escalopes are cuts from the topside (that's the bottom
I'm thinking about getting a slow cooker, so I was checking out some recipes. Many say something along the lines of: Cook Time 4 - 5 hours on LOW 2 - 2.5 hour