New PDF release: Art of the Slow Cooker: 80 Exciting New Recipes

By Andrew Schloss

ISBN-10: 0811859126

ISBN-13: 9780811859127

For the artwork of the sluggish Cooker, best-selling writer Andrew Schloss has built eighty recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat deliver slow-cooked nutrients to new heights. gradual cooking supplies a superb velvety texture to meatloaf, an immense richness to Osso Buco Milanese, and ambitious and intricate flavors to Curried greens and Dal simmered in Indian spices. every one bankruptcy bargains recipes for either basic daily nutrition and wonderful dishes ideal for unique. With cooking charts to assist with timing, recommendation on discovering the ideal gradual cooker for each kitchen, and wonderful colour photos all through, the paintings of the gradual Cooker will satisfaction readers searching for effortless and remarkable foodstuff.

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Additional resources for Art of the Slow Cooker: 80 Exciting New Recipes

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This soup is equally good made with mussels instead of clams. If using mussels, double the amount and precook them for about half the time. 30 Creamy Onion Soup If your idea of oni on so up is th e crocked restaurant variety, brothy, beefy, and ca pped with Gruyere, th en I'd like to introduce you to its thi ck and crea my co usin. Enriched with crea m cheese and pud gy from shredd ed potato, th e soup naturally thi ckens as it simm ers . It makes a spectac ular lunch or a first course for a light dinner, and converts effortl essly into a ma in course with the add ition of diced ham, smoked sa lmon, or grill ed chi cken.

This so up is th e res ult. I tri ed it first with bone less thighs, which are us ually prefe rable whe n slow-cooking, but fou nd th ey made a gamey broth. Th e ch icken breast did j ust t he opposite; the broth was clea n and sweet, th e perfect backgro und for an exoti c flavoring of ginger, curry, cocon ut mil k, and lemongrass . 6 SERVINGS ..... .. PRECOOK 15 minutes SLOW COOK 2 tablespoons vegetable oil , divided 1% pounds boneless, skinless chicken breast, cut into %-inch cubes 2 medium onions, cut into lA-inch dice 1 carrot, peeled and cut into thin slices V2 red bell pepper, cut into lA-by-1-inch strips 4 cloves garlic, minced 1 tablespoon minced gingerroot 1 tablespoon Madras curry powder 4 cups chicken broth 1 teaspoon kosher salt 3 large stalks lemongrass, trimmed and cut into thin slices (see Trimming lemongrass, page 44) 1 can (about 14 ounces) coconut milk 2 tablespoons creamy peanut butter 2 teaspoons soy sauce 2 teaspoons hot pepper sauce, such as Sriracha 1 teaspoon light brown sugar lA cup coarsely chopped fresh cilantro leaves 3 to 5 hours on high.

Stew meats pose a unique challenge to the brown ing process . Because the meat is in pieces, there are many surfaces that need browning and through which liquid is apt to seep. The main tricks are to keep the pan hot and to avoid crowding it. If you're around, you can test it with a prod after about four hours and every hour after that until it's ready. Or the stew can simmer unobserved until you're ready to eat. I su ppose it's possi ble to overcook a stew, but it would take such disregard that the mishap would border on culinary neglect.

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Art of the Slow Cooker: 80 Exciting New Recipes by Andrew Schloss

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