According to "One Pot Wonders," an article on the CBS News Web site, about 80% of American kitchens have a slow cooker. "Experts predict [slow cookers] will be a big trend in 2008," the articles notes. Grocery stores have picked up on the trend and sell pre-cut veggies and meat for slow cookers. Book stores have dozens of books devoted to slow cooker slow cooker stewing beef curry.
An experienced baker would surely enjoy receiving an upright mixer for the holidays. They can run a bit expensive but for braising steak a true baker they're a must have kitchen accessory.
A cardinal rule to my vegetable soup is: NO SUGAR! The other rule is: Do not skim the oil that floats on the top. This latter rule goes against the grain for many housewives who think that all fat is evil. If you value good food, do not skim off every drop of oil that floats to the top of the soup. You can judge slow cooker stewing steak how much should remain. I leave it all! Flavor is fat-soluble. It is a matter of chemistry.
The following recipe is from Trinidad and serves eight people. You can either use boneless chicken breasts and thighs or a whole chicken. To make it low fat, simply switch the coconut milk for chicken broth. If you have time, let the chicken marinate overnight for a richer flavor.
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