When you think about the slow cooker, you probably think of its versatile cooking tools.
But what if you wanted to make your own slow cooker without the need to buy a bunch of different types of slow cookers?
You could, and I have, done just that.
I’ve got you covered on this topic.
I’ve created a handy guide to slow cooker recipes you can use in your own home.
And yes, I’ve used the word “cook” in my recipes.
It is a word that I am not comfortable with and I think it’s an apt description for these recipes.
The idea is to get the job done without having to spend a lot of money or time.
Here’s what you need to know: How to cook a slow cooker at homeThis article assumes that you already have a slow-cooker in your kitchen.
If you do not, it’s not going to work.
You’ll want to start by getting a good-quality slow cooker.
The best are inexpensive and have plenty of storage space.
If it’s a standard-sized model, like a 5-quart or 7-quart, you’ll need to invest in a bigger one if you’re planning on using it for a lot.
For most people, the big slow cookware is going to be the one you buy.
It’s going to make everything easier and easier to use.
If you want to get fancy, you can also buy pre-made slow cooker sets that include everything you need, like the one I’m using in this post.
But the main point is that you need a decent-quality cooker.
Here are the basic components you’ll want for your slow cooker:Cooking pot: A big pot works for this, but a smaller pot will be just as effective for this purpose.
It won’t take as long to cook, but you won’t need to get all the way through the cooking process in one sitting.
The larger the pot, the longer it will take to cook.
You’ll want a larger pot that’s bigger than the one pictured.
The bigger the pot is, the faster the cooking time will be, and the longer the cooking will last.
For a recipe I’ve made, I like to use a 3-quart pot.
If your slow-simmered beef or chicken is bigger than that, you may need to make two batches, or you can make smaller batches.
The recipe below is one of the ones I use in my slow cooker recipe.
Cooking surface: You’ll need a surface to put your meat in.
For the recipe below, I use a baking sheet.
The top will have to be wide enough to accommodate your meat and the bottom wide enough for your spices.
You may also want to leave some room between the meat and your spices for seasoning, and to make sure the spices are evenly distributed.
For this recipe, I used a large pot, and it worked great.
I cooked a good deal of meat in it and had great flavor and texture.
The downside is that I ended up with a lot less of the meat on the baking sheet than I would have liked, so I ended the recipe with a little bit of leftover meat.
You can probably reduce that by just a bit.
Cleaning: You’re going to want to clean the cooking surface regularly.
It should have a good coating of grease.
The grease will keep your meat from sticking to the surface and keeping it from cooking.
If the surface isn’t clean, you might want to do some cleanup.
The more you cook, the more your meat will be cooked off.
To do this, use a fork to cut some of the excess grease away from the surface.
Beef jerky: Beef jerky can be tricky to get right, but it’s worth it.
The only downside is it’s very messy.
I used to buy beef jerky, but I don’t anymore, so this is my favorite way to get jerky.
You’re also going to need a lot more than the recommended amount of spices and fat.
You might want more than that if you plan to cook your meat a lot, as well.
This recipe uses beef and pork.
You don’t want to use beef and chicken, because the jerky tends to turn out too dry and is too thick.
I prefer the flavor of the pork.
The jerky will also have to stay on the cooking grate, so don’t let it touch the bottom of the pot.
Cooking time: You should cook your meats for at least 10 to 15 minutes, depending on the type of meat you’re using.
If they’re big or slow, you want them cooked longer.
The time you’ll be cooking them will depend on how much you want it.
If you’re making a lot or a lot at once, you should probably double the recipe, as long as you’re only cooking a small amount at a time