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I'm pretty sure that no matter what you do, it's going to end up braising, so it doesn't really matter exactly what temperature you set it at. The manual does have suggestions for this: Start with 1 1/2 to 3 pounds of beef or pork... [various cuts] Preheat multi-cooker at 375˚. Brown roast in... [various oils] Add 2 cups... [liquid] Turn ...


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I've recently tried a technique where I would add some vegetables at the beginning, removed the vegetables from the pot after a few hours and added a fresh batch of vegetables for the last 45min-1h. This allows you to get the flavors and better texture, but does introduce some waste.


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I use a drop lid, in a lot of Japanese cooking, the use of a wooden lid which is a smaller diameter than the cooking pot is used to keep foods submerged. But a plate works just a well, it's just hard to fish out of the hot liquid sometimes.


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Cumberland Sausage is thick and made in one long ring. Coarse pork mince - either hand-cut or using a very coarse mincer. Ingredients for the spice mix: white pepper, black pepper, salt, sage, thyme, mace, nutmeg, cayenne. Use very little mace and nutmeg - but they are a key to authentic Cumberland Sausage flavour. Casing for the genuine thing has to be ...


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Corned Beef only needs to be brought to a simmer from cold water for 35 minutes per pound and then turned off and let cool in the liquid this will give the best results by cooling in the liquid you will have moist flavorsome corned beef


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This is a tough one. To purchase Cumberland, I found: Myers of Keswick, NY NY Parkers, Buffalo NY Proper British Bacon Keswick appears to only be a walk-in market. Proper and Parkers, on the other hand take internet orders and ship. You could try and make your own: There's this How to make a Sausage video. I can't vouch for it since I didn't watch all ...


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If you read the Wikipedia article you'll see that the main flavour is pepper, both black and white,and that the meat is coarser than in some other sausages. As it's for a casserole where the flavours have time to come together, I suggest you get sausages without herbs in (which should be easy enough). If possible they'd also have a coarser texture but that ...


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I realize this is an old question, but I must have missed it. If you want your roast to have internal goodness (I.e. From the juices in the Dutch oven or marinade) you need to perferate the meat. You can use an ice pick to do this. On the cutting board, make a grid of holes about 1 inch (or 2cm) apart. This allows the juices or marinade to reach the ...


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I do my roasts old school, from my mom's recipe & you can't go wrong. We like Rump Roast but any will do. It is very flavorful, cooked slowly. That is key. I use a Dutch Oven with a tight-fitting lid. Add a little oil in bottom of pan, olive or canola. Heat pan up, medium high or high. When good & hot, brown one side of the roast, then the ...


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As for the original discussion, I wanted to add something: If you're going to do this, first test your crock pot's settings. Fill it with lukewarm water, then put it on warm, for instance, and check every hour for the temp. If its lowest setting gets higher than 140F (60C) in less than two hours, it's completely safe. On warm, mine is about 180F (about ...



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