All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats!
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posted by booksherpa
on Mar 10, 2013 -
22 answers
I made some delicious slow-cooker pulled pork using
this chow.com recipe. I cooked the pork shoulder with the skin on, believing it to add flavour. After cooking, it came right off, along with a thick layer of fat. I've looked up pork scratching recipes, but none of them take into account that I cooked it for 8 hours beforehand. I'd like to do something useful with it, but I'm not sure what. Is it destined for my tummy or the bin?
posted by Magnakai
on Jan 20, 2013 -
9 answers
Crockpot yogurt: I've tried this twice now, both times delicious and creamy...but the viscosity of glue. What's going on here?
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posted by iamkimiam
on Nov 29, 2011 -
30 answers
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use?
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posted by reenum
on Aug 17, 2011 -
20 answers
I have a 5-qt slow cooker and would like to make as much Steel-Cut Oatmeal as I can in it for a breakfast for a crowd. What are the correct ratios and amounts of water and oats? Also interesting mix-in ideas are welcome.
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posted by otherwordlyglow
on Jun 17, 2009 -
19 answers
CrockpotFilter: "Falling-off-the-bone tender" is cited as a desirable quality in meats prepared in a slow cooker, but I find meat cooked this way to be dry and mushy. What can I do to fix this?
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posted by cabingirl
on Apr 4, 2009 -
19 answers
Does a crockpot really improve the flavor of the food or make your life easier?
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posted by davar
on Nov 11, 2007 -
37 answers
