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I used basically the same idea I had going in this recipe I posted a while back
www.flickr.com/photos/missmarnie/3960620050/in/set-721576...
Only, instead of cooking it in the oven, I’ve used my slow cooker.
Serves about 4-6
4 lbs Beef Short Ribs (about 8)
Kosher salt
Pepper
4 large carrots cut into 1” pieces
4 stalks celery, cut into 1” piece (I also deveined them but that’s optional)
4 large peeled tomatoes cut into 1” pieces
2 boiler onions rough chopped
1 head of garlic peeled and cloves slightly squished
1 c red wine
1 tbs Worcestershire sauce
1 tbs soy sauce
2 bay leaves
6 c of mushrooms of shiitake and crimini mushrooms (I’m estimating quantity, we used a lot)
Sauce
1/2 c red wine
1 tbs butter
Fresh herbs of your choosing (I like thyme or dill)
Season ribs with kosher salt and pepper, on all sides. Some people like to remove some of the fat, but I do that at the end. Your call.
Place carrots, celery, and tomatoes, in base of slow cooker.
Sear meat on all sides in a heavy pan. Make sure to work in small batches to get good browning. I was able to do it all in 2 batches. Set meat aside and add onions and garlic to pan, turn down heat a bit and cook until they are a little translucent.
Pour all liquids into pan, gently scraping up all the little bits that may be stuck to the bottom. Allow to cook on medium heat for about 5 minutes to get the liquid hot and cook off a little of the booze.
Add liquid, with onions and garlic, to the crock pot. Add bay leaves. Place meat on top. Heat on high for 30 mins and then reduce to low heat for 5 hours. Add mushrooms at this point. Cook on low for another 1-2 hours.
Move meat to a serving plate (bones will likely just fall out) and strain veggies out with slotted spoon and place in a separate dish. Remove as much fat from remaining liquid as possible. Pour remaining liquid into sauce pan and add wine and butter and cook on high until reduced to about 1/3 of the original quantity. Add salt and pepper if desired. Add half the fresh herbs to sauce and save the rest for garnish.
My favorite method for reheating is to place a couple piece of meat and veggies on an oven safe pan and broil for a couple minutes, then turn off the heat and allow to warm through. Reheat sauce in microwave. The broiling gives a delightful crust to the meat.
End result is slightly more tender (probably because it’s cooked longer) than the oven version but equally tasty and easy to prepare.
Unlike most cookers, the natural mapping on this one means it doesn't need little symbols to describe which knob controls which hob.
A microwave egg cooker.
Submitted to the Flickr group 7 Days of Shooting.
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I hate using these, when I least expected my house was full of steam and the pressure cooker went berserk. Here's a situation where goggles are handy.
(Pardon my robe but my house is very cold)
bought in Malaysia. So far I have made a Beef Rendang, and now am using it for Bak Kut Teh.
I am quite amazed how tender the beef rendang was after letting the food cook by itself for about 4-5 hours. Not perfect but pretty good.
I think this Magic Cooker works better for soups rather than stews/curries because there is no reduction as the liquid cooks.
Still experimenting...
We have been making our own maple syrup for about 4 years now. The husband built and designed our cooker last year using old elevator parts (hydraulic tank- handrails, fan) and it works like a champ. It used to take us 10-11 hours to cook a batch....now it takes us only 5 hours. We will be cooking down 60 gallons of sap tonight....which will yield about 1 gallon and 2-3 pints once reduced. We typically get about 5 1/2 gallons canned per year from our 40+ tapped maple trees. It's a fun but muddy and sometimes messy hobby! Will post more photo's as we go through the cooking process.
Pig Cookers by La Caja China. Visit our website now at www.LaCajChina.com and check out our different La Caja China Pig cooker models!
I've been thinking a lot about my family. I dont know, maybe it's the time of year. Whatever the reason, the other day I made a huge pot of beans. Each day I do something new to them, just like my great grandma use to.
Sometimes it was just beans, then beans with rice and then beans with chopped celery and onion (yellow) sauteed in bacon fat from the morning breakfast. Nana wasted nothing. I think my favorite it the one I hated the most as a kid. Beans with fresh chopped garlic and onions. she always used white onions for when she ate beans this way.
So this is my way of remembering my family and all the cool things they use to cook. Foods I hated as a kid, but have come to love in my adult life.
This rice cooker is no ordinary rice cooker, it plays a tune to tell you when the rice is ready and you can set the time for it to cook.
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Heat pot at medium heat; add oil.
Add wild rice and brown rice and stir to coat the rice with oil. Add the broth and salt, and cover with lid.
When the pot reaches 15 psi, cook for 20 minutes. Quickly release the steam by putting the pot under running water.
For Christmas Mr.P got me an Anova Precision Cooker, which is a "portable" sous vide machine. I have been wanting one of these for a while so I was really excited to receive it!
We finally tried it out on a top round London broil steak. It was pretty cool to see the machine in action! We read some blog posts and kind of guesstimated the amount of time we'd need to cook the steak for, but it turned out pretty nicely! Perfectly even pink color, medium rare and juicy. Very excited about the possibilities this adds to our cooking!
Apparently it's "just what you have been waiting for".
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Meals in minutes
. . . the 'Prestige' way!
You have never tasted food at its very best until you have used the ‘Prestige’
Pressure Cooker. In a matter of minutes it will give you meals of un-
believable flavour and goodness; a delicious Beef Stew, for instance, in only
15 minutes. The natural salts and vitamins that are wasted by ordinary
cooking methods are all ‘sealed in’ by the ‘Prestige’. Not only do you
cook more quickly, but your meals are more appetising, too! And when
the meal is ready, all you do is change the Cooking Cover for the Table
Serving Cover and your cooker becomes
an elegant casserole dish for serving food
piping hot at the table. See for yourself
its gleaming finish, streamlined alu-
minium body and attractive, heat-
resistant, plastic handles and you’ll
agree that the ‘Prestige’ Cooker is
just what you have been waiting for.
There are three rice-cookers near the entrance of Saikontan Takoyakushi (菜根譚 蛸薬師) restaurant.
IMG_19078
People ask me how I can live without a pressure cooker! It is hard to explain to the cooker lovers. Finally I gave in. On account of a friend's visit on Thanksgiving, I got myself a pressure cooker after she threatened me to get one. Well, here I am with the first dish I made in it - the flopped kichdi!!
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A fab day out with 3 friends from camera club :-) fab day great laughs lots of fluffies !!
Ajax the power to remove dirt & grimme !!!!
To open medical clinic and Christian counseling centers to meet the physical and mental needs of children and families. www.messiahmissionsforafrica.org/#!donations/clto
This slow cooker chili will be a surefire hit for pot luck suppers and tailgate parties.
Makes 8 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
2 pounds lean ground beef or ground turkey
1 package McCormick® Slow Cookers Chili Seasoning
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, drained
1 can (15 1/2 ounces) tomato sauce
To view and print the full recipe, go here: www.mccormick.com/Recipes/Slow-Cooker/Slow-Cookers-Chili....