Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
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In my quest to learn how to use my new slow cooker I decided to start mainly with tried and true family favourites to see how well they could be duplicated in the slow cooker. I normally cook braised ribs in one of my pressure cookers. Braising means to cook in liquid usually long and slow. This method helps tenderize the meat so it is tender, juicy and falling off the bone.
By far our most used commercial sauce is
Diana Sauce®. This is a very nice sauce available in several flavours distributed in Canada only. I used about 3 lb of beef braising ribs, a half bottle of Diana Sauce® along with potatoes, whole mushrooms and cabbage. I set the slow cooker to low for 7 hours. About a half hour before the finish time I stirred in about 3 oz of cornstarch slurry.
The meat was very tender and juicy with lots of flavour. The vegetable medley was perfect as a side. I served the meal with homemade bread and a small side salad. This will be a meal I make again on those days I know we will be out and about wanting a nice home cooked dinner ready for us when we get home.
1 food lovers commented:
that is good cooking, slowly but tasty
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