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#Slow Cooker
foodffs · 6 months
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Slow Cooker Beef Stew with Apple Cider
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Is this how you roll?
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thehmn · 22 days
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I’ve been a fool! An idiot! A halfwit!
Ages ago my mother gave me a slow cooker (or crock pot if you like) and over the years I’ve only taken it out sparingly, maybe once a year, maybe only every other year. But now? Now it’s firmly placed on my craft table (because I can’t fit it on the kitchen table) because I only recently realized you can make most things in it so long as you’re not addicted to the crisp. It can make things crispy just not super crispy.
I’ve really come to appreciate that I can start the slow cooker in the evening before I go to bed and have breakfast immediately in the morning or start it before I leave for work and get right to dinner once I get home and still use less electricity than if I had cooked it in the oven for 30 minutes. So far I’ve of course made various stews but also whole chickens, baked potatoes, bacon, rice milk porridge (Christmas dessert), bread, meatballs and banana cake.
I’m mostly making this post for my fellow low incomers or low energy besties who don’t have the time or energy to cook or want to save money. Slow cookers are some of the cheapest cooking appliances you can buy and my ADHD brain sometimes wants to buy another one just because the one my mom got me is bigger than I need it to be. It can seem scary at first to make other things besides stews in it but it cooks so slowly you’ve got plenty of time correct any mistakes. I can’t recommend a slow cooker enough.
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eat-love-eat · 3 months
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Slow Cooker Beef Stew
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saltandlavenderblog · 2 months
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Crockpot red wine braised short ribs
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lowspoonsfood · 6 months
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On a day you have slightly more energy than usual, get a whole bag of yellow onions, slice them into thin slices, and throw them into a slow cooker on low with half a stick (or more, butter is good for you) of butter for 8-12 hours. When they are nice and caramelized, spread them in a thin layer on a cookie sheet to freeze, but kind of score the layer in a grid pattern so you can break them into squares once frozen. That will give you enough caramelized onions for literal months, just throw a square or two into any soup, hash, sauce, whatever and it will taste like it took hours with no extra effort at that time.
🧅
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fullcravings · 7 days
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Crock Pot (Pillsbury) Cinnamon Rolls
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mochathesamoyed · 8 months
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Slow Cooking Regrets
MochaTheSamoyed.com
patreon.com/Mochathesamoyed
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daily-deliciousness · 5 months
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Slow cooked beef madras
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royal-food · 1 year
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Slow Cooker Chicken and Dumplings
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certifiedceliac · 9 months
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Easy Birria Tacos with Consomme in the Slow Cooker (via Talking Meals)
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longreads · 1 year
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“When the Crockpot first came about, its dependence on tins and shortcuts was in direct opposition to the other culinary movements of the time: Julia Child was becoming a household name, teaching readers to debone ducks and make croissants from scratch, giving advice on batteries de cuisine and classical sauce; Alice Waters was bringing the Californian culinary philosophy of only the freshest produce into the kitchen, and fiddling with it as little as possible.
Whereas, for Crockpot evangelists, every shortcut was fair game. Even today, when we fetishize whole foods and provenance, most modern slow cooker recipes retain a penchant for jars and packet mixes. This underscores the strange niche slow cooking has consistently occupied: a desire to cook, but a willingness to get there with as little effort as possible. All of which begs the question, what is cooking from scratch? What qualifies as home cooking? Who is gatekeeping this, and why?”
Food writer Olivia Potts’ essay “Life in the Slow Lane” takes us on a surprising journey into the history of slow cookers—and the diverse lives of the people who use them:
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foodffs · 6 months
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Crockpot Pumpkin Crumble
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viridian-pickle · 27 days
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blatantescapism · 9 months
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Context: @in-a-mellow-tone @hexagonal-wizard
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vegan-nom-noms · 9 months
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Crockpot Vegan Minestrone Soup
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slowlycooking · 7 months
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