View allAll Photos Tagged Cooker
This is the solar oven on its inaugural baking - biscuits! Amanda built it out of cardboard boxes, aluminum foil, and a discarded pane of glass. It's slow (biscuits took three hours), but works well in this hot sun!
I had a busy day and after my first early morning task, I stopped at the store to decide what to do for dinner. My immediate thought was pizza - hey, it was Friday and I was going to be busy. But no, I bought some ingedients for a beef stew, headed home and took 15 minutes to throw it together into the slow cooker. It will be ready to serve in about 15 minutes and I am looking forward to it a lot ... let me think, Merlot, Cab Sauv, or ?
My classes made solar cookers, unfortunately it wasn't sunny at all the last week of school. We ended up having to use these lamps as the Sun, which didn't work out as well as I would've liked.
The sign explains it all during the 2013 Slyvan Beach Festival and Barbecue Cookoff in LaPorte, Harris County, Texas
Shot I did for the web page of The Orion Cooker a new, innovative outdoor convection BBQ smoker.
If you want a serious smoker you need this.
Go to: www.theorioncooker.com/
Lachange is french range cooker company, offering continental range cookers to the UK market. This yellow Fontenay jaune is 150cm wide!
www.rangecookers.co.uk/Lacanche-Range-Cookers-search,1,17...
I made this chocolate cake in the rice cooker. I topped the cake with white chocolate shavings. I loosely followed this recipe: www.taste.com.au/recipes/12451/quick+mix+chocolate+cake
You might think that this chimney belongs to some sort of fire. Not so, it vents the cooker hood. Quite why it is so big, I don't know; perhaps the Spanish are prone to burning food on their hobs.
Why is there mesh around it? That is to stop the nosy birds from exploring inside - getting trapped and then dying a slow and lingering death. You see, I'm all heart.
Canon 5D MkII with Canon EF 70-200mm f/4L IS USM lens.
Electric Pressure Cooker
We proudly introduce ELEKTROTECH ELECTRIC PRESSURE COOKER, a new technology to serve multiple usage for Cooking. It will fully seal structure for more nutritious and super high cooking efficiency. The menu operation is very convenient and easy to operate.
Features
1. The most advanced Electric Pressure technology, safer and quicker.
2. Hard anodized non-stick inner pot.
3. High pressure and sealed cooking, be good at keeping nutrition.
4. Stainless steel and flower painting housing for your option.
5. Easy to Clean
6. Multi Cooking Menus: Rice Cooking, Pressure Cooking, Soup Cooking, Fast Cooking, keeping Warm, toasting, Reheating, Stewing, Steaming.
7. Various Overheat cut-off protection system
Multiple Safety Device
1. Safety set for opening and closing
2. Limited pressure security setting
3. Release pressure security setting
4. Limited temperature protection setting
5. Over-temperature safety setting
6. Anti-Clog safety setting
By speeding up cooking, it also retains flavory and nutrients. In addition, it tenderizes tough foods and cooks meats and vegetables with ease
There’s absolutely nothing subtle about today’s pairing. The slow-cooker espresso-marinated ribs are full of sweet, salty, spicy, and bitter flavors combining in a full-bodied meat.
www.foodthinkers.com/2010/02/fullers-esb-and-espresso-mar...
Marinade Ingredients
* 5 cups water
* 12 ounces freshly-brewed espresso
* ½ cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* ¼ cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 3 tablespoons Worcestershire sauce
* 2 cups ice cubes
* 4 pounds short ribs, cut between ribs to separate
Short Ribs Ingredients
* about a dozen pork short ribs
* ½ cup salt pork, rind removed, diced small
* 2 cups onions, chopped
* ½ cup shallots, chopped
* 6 garlic cloves, minced
* 1 small jalapeño pepper, seeded, chopped
* 1 cup strong brewed coffee
* 1 cup chicken stock
* ¼ cup Sriracha Chili Sauce
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon low-sodium soy sauce
Marinade Instructions
1. Stir 5 cups water, espresso, ½ cup coarse salt, and sugar in a large bowl until salt and sugar dissolve.
2. Add syrup, Worcestershire sauce, chopped rosemary, and ice cubes.
3. Stir the marinade until the ice melts. Add ribs, weighting them down with a plate to keep submerged if necessary.
4. Cover and chill 4 to 6 hours.
5. Drain ribs and discard marinade. Drained ribs can be held for up to two days, chilled in an airtight container.
Short Rib Instructions
1. Allow your ribs time to come up to room temperature. Sprinkle ribs with salt and pepper and rub it in lightly.
2. Using the slow cooker’s braiser insert, sauté salt pork over medium heat until beginning to brown. If your slow cooker doesn’t have a sear feature, you can do this step in a frying pan.
3. Using a slotted spoon, transfer salt pork to plate, and reserve. (These are now called “cracklins.”)
4. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate.
5. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
6. Add coffee and broth; stir, scraping up browned bits.
7. Add sriracha and all remaining ingredients; bring to a boil. Add ribs, cover, and transfer your EasySear™ to the slow cooker.
8. Cook on low for 9 hours.
What can be more festive than staying indoors, snug in the warmth from a range cooker with a cup of cocoa? This is based on one I know, and it only has a flappy bit (I don't know, I think it's to put things to cool down on and is full of holes) attached on one side, as the other wouldn't fit where my dad and step-mother wanted it.
20 pieces
Jersey Shore Fightin’ Texas Aggie Ring made his first ever batch of “carnitas” today. Yes, he’s eaten aplenty, but he’s never made any at home.
Aggie Ring had me drive him to the store where he selected a nice 10-pound pork shoulder (also know as pork butt, or Boston butt). “Hmmm…” said Aggie Ring. “Pork Butt. Didn’t we use that term at Texas A&M?” At .40 cents/pound, they were almost giving it away. We chose the bone-in cut because you get the good flavor from the marrow in the bone.
When we arrived home, Aggie Ring cut most, but not all of the fat off. Again, that’s where you get the flavor. He seared the “butt” on all sides to help seal in the moisture while it was cooking. Then he put it into his pressure cooker along with some mojo criollo and some extra garlic and other spices typical in Mexican cooking.
Aggie Ring brought the pressure cooker up to pressure and let it go for three hours, letting the steam release naturally once he turned off the gas. When Aggie Ring opened up the cooker, he was amazed. The meat had totally fallen off of the bone! “Well, I’ll be damned.” said Aggie Ring.
When the meat had cooled, Aggie Ring “Pulled the Hell” out of it and spread it across a baking pan. He took the pan and put it on the top shelf of the oven under the broiler to caramelize the top layer of the pork. Aggie Ring rotated the pan once or twice and left it in until the meat started hissing and popping. “It’s done.” declared Aggie Ring.
Aggie Ring took a portion of the caramelized crispy (on one side) pork and poured some salsa verde on it. Then he garnished it with raw white onion and some chopped cilantro.
The movement Aggie Ring tasted his creation, he knew he’d be making this again. “The way the pork is caramelized on one size and crispy while soft and tender on the other makes it seem that it is the love child of bacon and roast pork.” he said. The raw white onion and cilantro complemented the Mexican spices he cooked the pork shoulder with.
“You’re awesome.” I told the Aggie Ring.
“No, Sir.” said Aggie Ring. “You’re… wait for it… awesome!”
That is all
With colder nights and warmer days, it’s cowboy weather. And where there’s cowboys, there’s chili. I think just about everyone must have their own chili recipe, but if you don’t, it’s easy to create a signature dish.
www.foodthinkers.com/2010/04/cowboy-style-chili/
Cowboy Style Chili with Beans
Ingredients
¼ pound smoky bacon
2 pounds sirloin steak, either ground or diced into ½” pieces
canola or vegetable oil, if necessary
sea salt and pepper, to taste
1 large or 2 medium brown onions, diced
1 each red and green bell pepper, diced
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon finely ground espresso coffee
1 tablespoon Aleppo pepper
1 teaspoon chipotle chili pepper, or more to taste
½ tablespoon cumin
½ teaspoon dry mustard
½ teaspoon ground coriander
1 quart chicken stock
1 (28-ounce) can crushed roma tomatoes with juice
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
Optional Toppings
sour cream
cheddar or cheddar / Monterey Jack blend cheese
sliced jalapeños
diced onion
Instructions
1. On the stove top, using a slow cooker insert or a Dutch oven, cook bacon until crispy, remove and drain on paper towels.
2. Add sirloin to the pan while the bacon drippings are still hot. Don’t crowd the meat or it won’t brown, so do this in two steps if necessary. Season with a sprinkle of sea salt and a grind or two of fresh pepper; remove meat and set aside.
3. If needed, add enough canola or vegetable oil to coat the bottom of the pan, add the onion and sauté until translucent. Add bell peppers and cook until soft, stirring frequently. Add the garlic and stir briefly.
4. Chop or crumble the bacon and add it the pan. Return the browned meat to the pan. Add the coffee and spices and cook, stirring until the mixture is coated well and it becomes fragrant.
5. If using a slow cooker: Replace insert into the housing now and add remaining ingredients. Cook on low for 6-8 hours.
If using a Dutch oven: Add remaining ingredients and cook over medium heat for 3-4 hours.