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Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing
4 medium potato, cut into quarters (about 4 cups); 2 cup fresh or thawed frozen whole baby carrots; 1 stalk celery, cut into 1-inch pieces (about 3/4 cup); 1 medium italian plum tomato, diced; 1 ...
Season the beef with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
Entrecôte cooked to rare Prime rib cooked rare. As meat is cooked, it turns from red to pink to gray to brown to black (if burnt), and the amount of myoglobin and other juices decreases. The color change is due to changes in the oxidation of the iron atom of the heme group in the myoglobin protein.
The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. A slow cooker is quite different from a pressure cooker and presents no danger of an abrupt pressure release. The "crock", or ceramic pot, itself acts as both a cooking container and a heat reservoir. Slow cookers come in ...
Slow Cooker Pot Roast with Carrots and Onion A tough cut of meat (such as chuck) turns meltingly tender when cooked in a slow cooker. Set this up in the morning and you'll come home to a meal that ...
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...