Food

[whatmeworry]

Attachment 13507

That bacon looks good.... And 2 types of egg, I'm impressed (although the fried one looks a tad over done for my taste)

[geoffbot]

That bacon looks good.... And 2 types of egg, I'm impressed (although the fried one looks a tad over done for my taste)

Always mate! Even during the week. Yeah the fried split coming out of the pan - I need a new tefal.

[Henry Krinkle]

Ha! Sorry, by 'sauce' I meant source, as in what is your source for pimento wood in Canada. I've never seen or used it before, although I have certainly eaten food made with it.

I'm 1337 beyond repair.

I admit I was puzzled. I thought you knew better.

http://www.bbqs.com/

[CanadianStraps]

I admit I was puzzled. I thought you knew better.

http://www.bbqs.com/

Purchased. Thanks for the tip!

[Henry Krinkle]

Purchased. Thanks for the tip!

My pleasure.

[WWII70]

This will come in handy and a bargain at $5 (about £3.25 for my British homies).

[Der Amf]

Recently got a slow cooker. Did a beef and haricot beans thing in it (like a cross between a stew and cassoulet) and left it on the low setting for twenty hours. Tasted fantastic, but the meat wasn't melting like it is after three hours in a lowish oven. Would cooking the meat in the liquid for an hour in a regular oven first sort that out? I'm guessing something didn't get broken down. I had browned it as usual.

[geoffbot]

Recently got a slow cooker. Did a beef and haricot beans thing in it (like a cross between a stew and cassoulet) and left it on the low setting for twenty hours. Tasted fantastic, but the meat wasn't melting like it is after three hours in a lowish oven. Would cooking the meat in the liquid for an hour in a regular oven first sort that out? I'm guessing something didn't get broken down. I had browned it as usual.

Dunno - depends on the cut of beef to start with I think. We use a slow cooker a lot but more for chicken.

[Der Amf]

Dunno - depends on the cut of beef to start with I think. We use a slow cooker a lot but more for chicken.

I always use shin for beef stews. I guess the low setting isn't enough to break down all the tissue in it. I don't mind shoving it in the normal oven first.

The beans after twenty hours sitting on the top of the dish went fantastically sticky

[WWII70]

Recently got a slow cooker. Did a beef and haricot beans thing in it (like a cross between a stew and cassoulet) and left it on the low setting for twenty hours. Tasted fantastic, but the meat wasn't melting like it is after three hours in a lowish oven. Would cooking the meat in the liquid for an hour in a regular oven first sort that out? I'm guessing something didn't get broken down. I had browned it as usual.

You've got to get the temperature to 225F for several hours to break down the collagen in the connective tissue, then the meat falls apart. This is the basis of slow-cooked barbeque (brisket, pulled pork [shoulder joint, affectionately known in the USA as "Pork Butts"]). I would check the temp setting on your slow cooker and maybe crank it up a bit.