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Results tagged with Search options answers only user 1374

Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.

5
votes
How do you know, by taste, if anything is bad? You don't, you can't. The bacteria that grow and make you sick may be odorless and tasteless. "When it doubt, throw it out."
answered Feb 26 '14 by rfusca
8
votes
Assuming a long, cooked stew. I cut up a well marbled chuck steak usually and chuck is what I'd recommend. You want enough fat that as the stew cooks long, the fat will render and leave nice, tender …
answered Jan 21 '12 by rfusca
5
votes
Well first off, most slow cookers don't have a gasket. So its not a problem for them. Rubber can often times take on strong smell. I would consider buying one without a gasket - I don't think its a …
answered Mar 5 '14 by rfusca
12
votes
If we're talking about a solid, four pound cut of beef - the only flavor you're ever really going to get is on the exterior and just a little bit into the interior of the meat. That said, cooking i …
answered Mar 6 '14 by rfusca