Recipes tagged with « Low-and-Slow »
Dual Meat Chili Pressure Cooked
Red beans soaked overnight, pork shoulder cubed and seared, lean ground beef browned with aromatics and spices. Tomatoes and stock combined, cooked under pressure for a rich, hearty chili. Uses cocoa powder and smoked paprika for depth, cumin for earthiness, and jalapeño with optional cayenne for heat. Adapted quantities and swapped chicken broth for vegetable stock, cumin replaced with coriander, adding chipotle pepper for smoky notes. Natural pressure release retains flavor, final seasoning adjustments recommended. Serve over rice, tortilla chips or baked potatoes. Nut free, dairy free, gluten free, egg free. Efficient layering of flavors, textures, and vibrant color with minimal hands-on time.
Creamy Soft Scramble
Use 9 eggs swapped with 80 ml whole milk and 45 ml half-and-half cream. Butter swaps a touch for olive oil. Cook slow over low heat, stirring almost constant, 18 to 22 minutes. End when eggs hold slight gloss, not dry. Salt and pepper adjusted near finish. Substitute half cow’s milk for cream to keep richness but lighten. Avoid high heat or rapid scrambling—it scorches, loses that soft texture. If no nonstick pan, use well-seasoned cast iron, lower fat amount. Add fresh chives for brightness or grated aged cheese for umami twist. Sounds: gentle sizzle, faint bubbling. Texture: creamy, small curds forming steadily. Visually cues: no liquid pool, curds loosely held but not scrambled stiff. Remove heat early; eggs keep cooking off-pan.