'Stephanie O'Dea' on Serious Eats

Cook the Book: Dulce de Leche

Using this method, the sweetened condensed milk is poured into an oven-safe container and placed in a water bath in the stoneware and left to cook and reduce for eight hours. No risk of explosion, just perfect dulce de leche ready to be spooned over ice cream or baked into a cake or crème caramel. More

Cook the Book: Crème Brûlée

The little custards cooked perfectly evenly in the slow cooker and the texture and flavors were spot on, and the sugar sprinkled on top caramelized in just a few minutes under the heat of the broiler, no torch needed. Crème brûlée coming out of my kitchen, made with a slow cooker no less—it's really kind of incredible. More

Cook the Book: Make it Fast, Cook it Slow

A little over two years ago Stephanie O'Dea made a New Year's resolution. She decided to use her slow cooker every single day and document her experiences on her newly founded blog, A Year of Slow Cooking. Committing to cooking a year's worth of meals using a single appliance (that generally sits collecting dust in most people's kitchens) might seem like an unlikely undertaking but for O'Dea, it made perfect sense. With two small children, a full-time job, and a lack of confidence in the kitchen, the slow cooker was a way to ensure that her family was well-fed on a nightly basis with none of the after-work stress that making dinner usually entails. Ingredients can be assembled and... More

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