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Up here at 7400ft every cooker is a slow cooker! Pressure's where it's at.
Whatever way you cook it - a few pounds of chuck roast dusted with cayenne, black pepper, garlic powder and flour - browned in oil - throw in a head (!) of garlic, handful of sage leaves, 12 oz bottle of brown ale or stout with 1/2 the same volume of beef stock. Cook 'till done, adding veg far ahead enough to be done at the same time.
Tasty! Wonder why I hated pot roasts as a kid... Oh yeah, I remember - I think my mom boiled the roast in mushroom soup with a few extra cans of water...
Still haven't figured out "stewed/shredded" chicken like the local New Mexican joint does for tacos. (El Parasol) It should be pretty simple, like whole chickens simmering in hotel pans, but I can't duplicate it yet.
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'78SC, lots of other boring cars...
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