LOW AND SLOW COOKING - SLOW COOKING

LOW AND SLOW COOKING - COOKING TURKEY OVEN BAG - COOKING SCHOOLS NZ.

Low And Slow Cooking


low and slow cooking
    slow cooking
  • A slow cooker, Crock-Pot (a US trademark that is often used generically), or Slo-Cooker (a UK trade mark that is often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying
  • A process of cooking at a low temperature for a long period of time, also known as smoking, which uses wood chips that have been soaked in water.
  • (Slow Cook) to cook for a prolonged period of time over low heat
    low
  • A state of depression or low spirits
  • A low point, level or figure
  • less than normal in degree or intensity or amount; "low prices"; "the reservoir is low"
  • A particularly bad or difficult moment
  • in a low position; near the ground; "the branches hung low"
  • an air mass of lower pressure; often brings precipitation; "a low moved in over night bringing sleet and snow"

Slow Cooked Dry Rub Ribs
Slow Cooked Dry Rub Ribs
Slow Cooked Dry Rub Ribs!! What you will need: -One 2-3 pound slab of beef or pork ribs -One large Ziploc bag -One Reynolds plastic oven bag or crock pot liner -1 bottle or bag of dry rib rub/seasoning (your choice) -1/4 cup of water -BBQ/hot sauce (optional) Steps for night before preparation: -Line slow cooker (Crock Pot) with an oven bag or crock pot liner. Put aside DO NOT PLUG IN OR TURN ON! -Open package of ribs and cut into equal sized peices (just so they fit in the crock pot) -Open package of rib rub/seasoning and rub seasoning liberally over ribs. -Place rubbed ribs in a ziploc bag and refrigerate overnight. -In the Morning (before you leave to work) add 1/4 cup water into the lined slow cooker (crock pot). -Open the ziploc bag of ribs and add them into the lined slow cooker (crock pot). Arrange evenly. -Plug in, cover, and set the crock pot to low. -You can now leave you slow cooker (crock pot) unattended for 8-10 hours (go to work, etc) -Ribs should be ready to eat in 8-10 hours. If not finished when you get home turn the pot to high for another hour. -Serve as is or with BBQ/Hot Sauce
Economy in the Dumps Penne Pasta
Economy in the Dumps Penne Pasta
This pasta dish uses the cheapest cuts of meat I could find at the butcher. I seasoned a round roast and several country style, bone in, pork spare ribs with my favorite dry rub. I then quickly seared the meat, in several batches so I did not overload the pot, in olive oil over medium-high heat. I then browned several Italian style sausages. I set the meat aside and sauteed two yellow onions and three cloves of garlic. Back into the pot went the meat. I then covered the meat with 2 large cans of Italian style stewed tomatoes. Set the temperature to low and walked away for 8 hours. After eight hours the meat was literally falling apart. I strained the sauce, discarding any large pieces of fat and the bones from the ribs and returned the meat and sauce to the pan. I topped the Penne pasta with the meat sauce and finished it off with a sprinkle of chopped Italian parsley and Romano cheese.

low and slow cooking
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