Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking times. I'm specifically looking to ...
After cooking a beef bottom round rump roast, a red coloring is covering, and penetrating, the meat. The roast was purchased at a reputable grocery chain and properly refrigerated for two days before ...
I have read that slow cookers manufactured recently (not sure what time period that actually means) rise to their cooking temperature faster because of FDA concerns of keeping a food at a dangerous ...
I've read a number of recipes that call for different cooking times, so I'm a bit baffled. Normally, the escalopes are cuts from the topside (that's the bottom) of a cow. These are then hammered with ...
I cooked mutton shoulder like advised in the answer for this question. It was under the foil and was cooked in the oven for like 3 hours. Now I have mutton leg instead of shoulder. The size is ...
I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it defrost for a whole day in the fridge. It ...
I need a bit of variety and more simplicity in my cooking. My 25 minute chicken curry is great, but it can get a bit frantic since I often leave cooking until I am very hungry (studying takes ...
I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in ...