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Entries tagged with 'slow cooking'

Slow-Roasted Spice-Rubbed Venison Loin

Serious Eats J. Kenji López-Alt 13 comments

Cooking venison loin is not all that different from cooking beef loin, except that it is significantly leaner. Since fat transmits heat much slower than lean protein, in beef, it acts as an insulator. Thus the fattier the cut, the slower it cooks. Lean venison take only about two-thirds the time to cook than an equivalent-sized piece of beef. More

Cooking with Beer: Slow Cooker Rauchbier Pulled Chicken

Serious Eats Maggie Hoffman 17 comments

[Photograph: Maggie Hoffman] I have a few rules for entertaining. First, whatever I cook needs to multiply well. Giant pot of soup: easy. Giant assortment of individually-made pizzas? That's a little more labor-intensive. Dishes that feed a crowd and can... More

Cook the Book: Chile Verde

Serious Eats Caroline Russock 9 comments

When I took the lid off my slow cooker after about eight hours, I knew this recipe for Chile Verde from Make it Fast, Cook it Slow by Stephanie O'Dea was just the kind of dish that slow cookers... More

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