slow cooking

i got a slow cooker.

what should i cook slowly? any good slow cookin recipes please?

if i want to do pulled pork - what cut of pig should i get? shin?

I did a lot of overnight soups using a slow cooker back last year. Most of them turned out pretty well (though in retrospect it probably killed off any nutrients in the vegetables, if you're into that sort of thing).

venison with potatoes, carrots, and onions

BOEUF BOURGUIGNON

Region Prep time / Cooking time

Burgundy

30 minutes / 3 hours

Ingredients:

4 lbs beef shoulder (stewing beef)

6 oz bacon

4 carrots, peeled and sliced

1 onion, chopped

1 lb mushrooms, sliced

2 stalks celery, chopped

1 bottle red burgundy wine (young wine)

2 cups of beef bouillon (beef stock)

1ounce flour

4 tb olive oil

1ounce butter

1 small bunch parsley

1 sprig thyme

1 clove garlic, mashed

18 small white onions

Salt and black pepper

Buy ingredients at the grocery and gourmet store

Boeuf Bourguignon Recipe (serve 6)

Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

Step 5: Mix the butter and the flour to make a paste.

Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

Boeuf Bourguignon is traditionally served with boiled potatoes

Wine suggestion: Young red wine such as Beaujolais Villages, Saint Emilion or a red wine from Burgundy (French Wine Guide).

Bon appétit!

BEST DISH EVER

The french spelling of beef is unbearably silly

(waits for mcgriff to post)

look up moroccan food, curries, chicken stock (++). it's harder to kill the nutrients from spicies. ++ i was brought up on pressure cooker soups, and always looked younger than everyone around me. so some things survive, like beta carotene.

Bolognese is kind of a slow cooking recipe, most people just dont let it cook for 5-9h, but they should

besides that i'm not sure if that counts as slow cooking, but you can cook meat, after searing it, in the oven at 80°C for hours(depends on the size) and you'll have the most tender meat ever. Cause several enzymes who "soften" the tissue are still active and the meat looses just a minimum amount of water.

In germany its called Niedergaren, maybe low temperature cooking is the right translation.

Here's a chart for every animal/meat, but in german

http://www.ramuz-roger.ch/Menu_EssenKochen/Niedergaren/Tabelle/NiedergarTabelle.html

Also similar to slow cooking: sous vide

http://khymos.org/meat.php

  On 9/20/2010 at 1:09 PM, plstik said:

Bolognese is kind of a slow cooking recipe, most people just dont let it cook for 5-9h, but they should

 

besides that i'm not sure if that counts as slow cooking, but you can cook meat, after searing it, in the oven at 80°C for hours(depends on the size) and you'll have the most tender meat ever. Cause several enzymes who "soften" the tissue are still active and the meat looses just a minimum amount of water.

In germany its called Niedergaren, maybe low temperature cooking is the right translation.

Here's a chart for every animal/meat, but in german

http://www.ramuz-roger.ch/Menu_EssenKochen/Niedergaren/Tabelle/NiedergarTabelle.html

 

Also similar to slow cooking: sous vide

http://khymos.org/meat.php

indeed, having the temp. lowered to loosen the proteins (wtfamitalkingaboot) rather than dry stuff out. And yes, yee olde italian mammas do simmer their tomatoe sauces forever. Since i started doing that with my bolog for lasag. it tastes so much better, after a long arsed gentle simmer. Something is happening in that cooking pot, i can't explain it, but there is alchemic goodness in action.

pork shoulder + slow cooker = win everytime.

i have a good chipotle pork taco recipe if you want, but im still searching for the best pulled pork.

  On 9/20/2010 at 12:47 PM, lumpenprol said:

The french spelling of beef is unbearably silly

 

 

 

(waits for mcgriff to post)

i demand more respect

  Quote

beef

ORIGIN Middle English : from Old French boef, from Latin bos, bov- ‘ox.’

Lamb shank. If you stew it in a red wine, chili, spicy combination it's delicious and the meat just falls off. Seal it first though.

  On 9/20/2010 at 1:30 PM, jules said:

pork shoulder + slow cooker = win everytime.

 

i have a good chipotle pork taco recipe if you want, but im still searching for the best pulled pork.

YES hit me with it! i had the most amazing pulled pork soft tacos from a local take-away on saturday, and i had to buy the slow-cooker on sunday.

  On 9/20/2010 at 12:45 PM, Babar said:

BOEUF BOURGUIGNON

 

 

 

Region Prep time / Cooking time

Burgundy

 

 

30 minutes / 3 hours

 

Ingredients:

 

4 lbs beef shoulder (stewing beef)

6 oz bacon

4 carrots, peeled and sliced

1 onion, chopped

1 lb mushrooms, sliced

2 stalks celery, chopped

1 bottle red burgundy wine (young wine)

2 cups of beef bouillon (beef stock)

1ounce flour

4 tb olive oil

1ounce butter

1 small bunch parsley

1 sprig thyme

1 clove garlic, mashed

18 small white onions

Salt and black pepper

Buy ingredients at the grocery and gourmet store

 

 

Boeuf Bourguignon Recipe (serve 6)

 

Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

 

Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

 

Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

 

Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

 

Step 5: Mix the butter and the flour to make a paste.

 

Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

 

Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

 

Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

 

Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

 

Boeuf Bourguignon is traditionally served with boiled potatoes

 

Wine suggestion: Young red wine such as Beaujolais Villages, Saint Emilion or a red wine from Burgundy (French Wine Guide).

 

Bon appétit!

 

 

 

BEST DISH EVER

awesome. will try.

  On 9/20/2010 at 12:09 PM, keltoi said:

i got a slow cooker.

 

what should i cook slowly? any good slow cookin recipes please?

 

if i want to do pulled pork - what cut of pig should i get? shin?

i use pork butt for carnitas/pulled pork. rub a nice cumin/garlic powder/kosher salt mixture on the roast, place in the cooker and pour enough beer/lager to cover about half the roast, and then throw in some rough-chopped onion, jalapeno and cilantro. i like to make some homemade pico de gallo and fry up corn tortillas.

the leftover meat lasts quite a while, and i'll usually mix in some bbq sauce and make pulled pork sandwiches.

tasty!

  On 9/20/2010 at 2:07 PM, pattern recognition said:

  On 9/20/2010 at 12:09 PM, keltoi said:

i got a slow cooker.

 

what should i cook slowly? any good slow cookin recipes please?

 

if i want to do pulled pork - what cut of pig should i get? shin?

i use pork butt for carnitas/pulled pork. rub a nice cumin/garlic powder/kosher salt mixture on the roast, place in the cooker and pour enough beer/lager to cover about half the roast, and then throw in some rough-chopped onion, jalapeno and cilantro. i like to make some homemade pico de gallo and fry up corn tortillas.

 

the leftover meat lasts quite a while, and i'll usually mix in some bbq sauce and make pulled pork sandwiches.

 

tasty!

this sounds soooo easy! and i think basically what i had at the weekend.

*salivates*

  On 9/20/2010 at 1:49 PM, keltoi said:

  On 9/20/2010 at 1:30 PM, jules said:

pork shoulder + slow cooker = win everytime.

 

i have a good chipotle pork taco recipe if you want, but im still searching for the best pulled pork.

 

YES hit me with it! i had the most amazing pulled pork soft tacos from a local take-away on saturday, and i had to buy the slow-cooker on sunday.

i actually dont make it with the chorizo and i dont sear the pork first. depending on how much time you have, im sure its even better if you do do that. i usually throw everything (minus the chorizo & oil) in the cooker and give it a good stir and then let it go for about 6 hours. i guarantee you will not be disappointed with this one (it's from rick bayless):

• 1 tablespoon vegetable or olive oil

• 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

• 4 ounces chorizo sausage, removed from its casing

• 4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered

• 1 large white onion, sliced 1/4–inch thick

• 1 garlic clove, minced

• 1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)

• 2 to 3 canned chipotle chiles, en adobo, finely chopped

• 4 teaspoons chipotle canning sauce

• 1 tablespoon Worcestershire sauce

• 1/2 teaspoon dried oregano, preferably Mexican

• Salt

• About 1/2 cup crumbled Mexican queso fresco (i use feta)

• 1 ripe avocado, pitted, flesh scooped from the skin and diced (i usually make guacamole)

• Warm corn tortillas

Directions

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

After six hours, gently stir. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

fuckin A jules!!

not sure if i can get chipotles in adobo sauce, i'll need to check.

When I was in school I used to put hotdogs in a slow cooker so when I got home they would be ready to eat. I thought I was pretty clever.

heh.

  On 9/20/2010 at 3:51 PM, keltoi said:

not sure if i can get chipotles in adobo sauce, i'll need to check.

i wonder how much shipping would be from here? can you ship food overseas?

  On 9/20/2010 at 5:19 PM, jules said:

  On 9/20/2010 at 3:51 PM, keltoi said:

not sure if i can get chipotles in adobo sauce, i'll need to check.

 

 

i wonder how much shipping would be from here? can you ship food overseas?

dunno. it's just soemthing i've never seen in the supermarket. i'll have a better look. if i can't get them i found a recipe for making adobo sauce and i can use some other chilies.

  On 9/20/2010 at 12:45 PM, Babar said:

BOEUF BOURGUIGNON

 

 

 

Region Prep time / Cooking time

Burgundy

 

 

30 minutes / 3 hours

 

Ingredients:

 

4 lbs beef shoulder (stewing beef)

6 oz bacon

4 carrots, peeled and sliced

1 onion, chopped

1 lb mushrooms, sliced

2 stalks celery, chopped

1 bottle red burgundy wine (young wine)

2 cups of beef bouillon (beef stock)

1ounce flour

4 tb olive oil

1ounce butter

1 small bunch parsley

1 sprig thyme

1 clove garlic, mashed

18 small white onions

Salt and black pepper

Buy ingredients at the grocery and gourmet store

 

 

Boeuf Bourguignon Recipe (serve 6)

 

Step 1: Cut bacon into small strips. Simmer bacon for 10 minutes in water. Dry bacon.

 

Step 2: Cook bacon in a large heavy-bottomed saucepan with the olive oil at moderate heat for 2 or 3 minutes. Remove bacon.

 

Step 3: Cut the beef in 2-inch cubes. Using the same saucepan, cook the beef in the bacon's fat until browned. Remove the beef.

 

Step 4: Still in the same pan, put the onion, carrots, celery and cook for 2 or 3 minutes. Remove the saucepan from the heat. Remove the fat from the saucepan.

 

Step 5: Mix the butter and the flour to make a paste.

 

Step 6: Put again the beef and bacon with the vegetables in the pan. Add salt and pepper. Cover the beef cubes with the butter and flour mixture. Cook for 3 or 4 minutes, uncovered, and turn the beef cubes.

 

Step 7: Pour in the wine and enough bouillon so that it covers the ingredients. Add small, white onions, garlic and herbs. Bring to a boil.

 

Step 8: Cover the pan and simmer for 3 hours on a low heat. Boeuf Bourguignon heat very slowly. The meat is done when the fork slides out easily a beef cube. Remove from heat.

 

Step 9: Saute mushrooms in butter. Add mushrooms to Boeuf Bourguignon. Garnish with parsley.

 

Boeuf Bourguignon is traditionally served with boiled potatoes

 

Wine suggestion: Young red wine such as Beaujolais Villages, Saint Emilion or a red wine from Burgundy (French Wine Guide).

 

Bon appétit!

 

 

 

BEST DISH EVER

Certainly is! I have had this since I was small and it's still one of my favourite dishes. Especially at autumn time. It's also great with mashed potatoes

Beef bourguignon is the fucking nuts!

that is all