March 7, 2013
Slow cooker, crock pot, Dutch oven; call it what you will, but all of these vessels utilize the same cooking process; one that is low and slow and yields the ultimate in slow cooking satisfaction; a house filled with tantalizing smells, and a warm, hearty meal which is easy to cook and serve. We may be into Spring weather now, but there are still plenty of chilly days that have me yearning for something simmering. Unfamiliar with slow cooking? Below is a bit of a primer along with a recipe to get you started.
Is there a difference between a crock pot and slow cooker?
The answer is yes and no.
Both have independent electric heating elements and lids to keep the heat in, but “crock pots” heat from all sides and some “slow cookers” heat from the bottom only, often via a separate heating plate. Today, the term “Crock-Pot…
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May 23, 2011
As I’ve mentioned, last year we bought a whole pig from a farm in Oregon. And while I love pork in all its forms, the one thing I could live without is a traditional cured ham. I’m talking about the kind of ham that’s served for Christmas dinner or the kind of ham on a sandwich. This poses a bit of a problem because our pig came with no fewer than 4 pieces of “fresh ham” ranging from about 4 to over 6 lbs each. What to do with the hams?
Basically, the cuts labeled fresh ham are just smaller pieces from the whole leg and can be cooked as a typical pork roast. Fortunately, one is not required to cover it with pineapple slices and cloves, and serve it on a platter while wearing pearls and a frilly apron. No, my ham is going to get down and dirty, cooked low and slow until tender, and be eaten with our hands in little tacos. Ok, I …
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