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gear:slow-cooker [2026/04/24 00:44] – [Use Real Ingredients] Humphrey Boa-Gartgear:slow-cooker [2026/04/24 00:48] (current) – [Sear Then Simmer] Humphrey Boa-Gart
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 ==== Use Real Ingredients ==== ==== Use Real Ingredients ====
  
-This one should go without saying, but you're obviously going to get a better result if you cook with better ingredients. Fresh produce, for example, is always going to be better than frozen, and frozen is always going to be better than canned. If you do used canned vegetables or beans, rinse all the toxic canning preservatives off in some running water. Assemble a collection of real spices so you don't have to rely on premix blends loaded with garbage. Use tallow, lard & olive oil instead of industrial seed oils. Simple as.+This one should go without saying, but you're obviously going to get a better result if you cook with better ingredients. Fresh produce, for example, is always going to be better than frozen, and frozen is always going to be better than canned. If you do used canned vegetables or beans, rinse all the toxic canning preservatives off in some running water. Assemble a collection of real spices so you don't have to rely on premix blends loaded with [[wp>Sand|silica dioxide]]. Use tallow, lard & olive oil instead of industrial seed oils. Simple as.
  
  
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 If I'm slow cooking whole cuts like pot roasts, I'll sear them real quick, on a grill if possible, but a frying pan works just as well. Here, instead of rendering fat, we're locking in juices & flavor. //(If you're familiar with St. Louis style BBQ, you will understand the science of this one.)// If I'm slow cooking whole cuts like pot roasts, I'll sear them real quick, on a grill if possible, but a frying pan works just as well. Here, instead of rendering fat, we're locking in juices & flavor. //(If you're familiar with St. Louis style BBQ, you will understand the science of this one.)//
  
-This step I'll sometimes do later on if it's going to be a long cooking process. If I'm making a spaghetti sauce or chili where ingredients like tomato sauce or beans require a substantial amount of time to absorb spices, I might let those slowly simmer away for 12 hours before adding the meat & whatever greases I browned it in.+This step I'll sometimes do later on if it's going to be a long cooking process. If I'm making a spaghetti sauce or chili where some ingredients require a substantial amount of time to absorb spices, I might let those slowly simmer away all day before adding the meat & whatever greases I browned it in.
  
 I find that when these two hat tricks are combined, they not only improve the overall **texture** of the meat, but help the meat retain more flavor and really drive the dish home. I find that when these two hat tricks are combined, they not only improve the overall **texture** of the meat, but help the meat retain more flavor and really drive the dish home.
gear/slow-cooker.1776991471.txt.gz · Last modified: by Humphrey Boa-Gart

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