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Entries tagged with 'slow cooking'

Sunday Supper: Slow Cooker Filipino Pork With Garlic Fried Rice

Sunday Supper Jennifer Olvera 1 comment

This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant. More

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

Slow Low Cooking, And The Poor Man's Sous-Vide

Lia Bulaong 2 comments

Regina Schrambling in the LA Times, realizes what barbecue pit masters hold true and dear to their hearts: cooking meat slowly and at low temperatures "changes everything for the better — the texture turns more tender, the flavor becomes more concentrated". Here's one chef's take on slow cooking at home: Chef Govind Armstrong uses sous-vide at Table 8 in Los Angeles and Miami but has developed a technique for home cooks that requires no special equipment, let alone 18 hours of simmering. (Although low temperatures might be nervous-making, Armstrong points out that anything over 140 degrees is enough to head off bacteria.) He simply places shrimp or scallops in a zippered freezer bag with a little clarified butter, and poaches... More

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