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Cooking Slow: Recipes for Slowing Down and Cooking More Hardcover – September 24, 2013
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About the Author
Andrew Schloss is a cooking teacher, food writer, and author of many cookbooks, including Art of the Slow Cooker and Mastering the Grill. He lives in eastern Pennsylvania.
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Top customer reviews
I made posole, a Mexican stew containing pork shoulder cubes, lots of shrimp, hominy, peppers, onions, garlic, and tomatoes. It cooked in the oven at 200 degrees for six hours and it was exquisite! -subtle yet earthy, a bonanza of good tastes that, because of the slow low temperature cooking, still were distinct. I've made the posole twice now, once for us, once for guests, and both times it has been a hit. The first time, I substituted garbanzo beans for hominy, and it tastes fine. The second time I used the traditional hominy (posole).
I have also prepared prime rib and mac and cheese using this book, and they were both better than I have achieved using other methods -a lot better. The mac and cheese was amazing. After hours of slow cooking in the oven, the kitchen smells heavenly and the taste is wonderful. It was even better than my wife's time honored recipe. I think she's going to convert to new techniques the next time she makes hers.
The author's comments throughout this book make sense -about the effects of temperature and moisture on the end product, about c0ooking in general. They resonate with me on several levels and by now I'm not a novice. The book is intelligently laid out, with attractive visual presentations of dishes, well explained recipes and intelligent sidebars on variant recipes and other matters.
I have a list of recipes yet to try. It includes a cheesecake that cooks in the oven overnight for eight to ten hours at 175 degrees and ends up, so the book says, creamy even at the edge, never cracked and never dry because never over-baked. There are carrots slow baked on top of coffee beans (three hours at 225 degrees), a turkey chili that looks to die for (eight hours at 200 degrees), a duck ragu with cherries over fettucine (the ragu cooks in the oven for seven hours at 250 degrees), borscht (6-1/2 hours, on the counter top at the lowest possible simmer), and fettucine with lamb Bolognese (250 degrees in an oven for six hours).
I will be using this book for a long, long time --and for good reason. Because cooking slowly makes sense: both in terms of the nutrients saved and the flavors amplified and made more intense and savory.
put them in and leave them - my only problem is they take longer than
the 6 hours so no one knows when twe are going to eat - but if youre not on a timetable
then they are great.