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Equipment Starter - Slow Cooker 1

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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Equipment Starter - Slow Cooker 1medalmenu.comOvernight & MorningSet the night before, lifted off in the morning. Eight hours onlow is roughly one night's sleep, which is the whole reasonthese exist.Steel-Cut Oats, Maple & Toasted PecansSteel-cut oats left overnight until every grain has swollen and softened,sweetened with dark maple and finished with pecans toasted separately forcrunch.Ginger-Scallion CongeeJasmine rice broken down over a whole night into a loose, savoury porridge,aromatic with ginger and finished with scallion and soy at the table.Sausage & Gruyere Breakfast StrataTorn bread soaked in custard with browned sausage and nutty gruyere, setslowly until it puffs and the edges catch against the crock.Spiced Apple ButterApples cooked down for a full day until the sugars darken to mahogany andthe fruit loses every trace of water, spiced with cinnamon and clove.Slow-Poached Eggs in Tomato SugoA long-cooked tomato and pepper sugo with eggs cracked into wells in thefinal half hour, so the whites just set and the yolks stay loose.Page 1 of 4medalmenu.comAll-Day BraisesWhole cuts, eight hours on low, served in their own sauce. Thecheaper and tougher the cut, the better it turns out —collagen is the ingredient here.Classic Pot RoastA hearty, fall-apart tender pot roast slow-braised with chuck roast, sweetonions, earthy mushrooms, carrots, and russet potatoes in a rich, savorybroth. This timeless comfort dish fills your kitchen with an irresistiblearoma and delivers deep, satisfying flavors in every bite.Mississippi Pot RoastChuck roast cooked with butter, pepperoncini and their brine until it fallsinto shreds under a fork, in a sauce that is sharp, salty and unreasonablygood.Lamb Shanks with RosemaryWhole shanks braised in red wine and tomato until the meat retracts from thebone, the sauce reduced at the end to a glaze.Chicken Cacciatore with OlivesBone-in thighs with peppers, tomato and green olives, the sauce thickened atthe end so it clings rather than pools.Smothered Turkey WingsWhole turkey wings buried in onion gravy for a full day until the meat givesat the joint, seasoned hard and served over rice.Osso Buco with GremolataCross-cut veal shanks braised in white wine and stock until the marrowsoftens, finished with raw lemon, garlic and parsley to cut the richness.Page 2 of 4medalmenu.comBeans & Grains from DryNo soaking, no boiling over, no scorched pot. Dried beans andslow heat are the pairing the machine was arguably inventedfor.Boston Baked Beans with Salt PorkNavy beans cooked all day with molasses, mustard and a piece of salt porkrendering down through them until the sauce goes dark and sticky.Red Beans & Rice with AndouilleMonday-night red beans, cooked until a portion of them break down andthicken the pot themselves, with smoked andouille and the trinity.Chana Masala from Dry ChickpeasChickpeas cooked from dry in a spiced tomato base, the whole spices bloomedin ghee first so they carry through the long cook.Creamy Parmesan PolentaCoarse polenta left to hydrate slowly without a whisk in sight, enrichedwith butter and parmigiano only once the heat is off.Tuscan White Beans with SageCannellini cooked gently with whole garlic and sage until creamy insideand still intact outside, dressed with raw olive oil at the table.Pulled & PiledCuts cooked past tenderness until they shred under two forks,then piled into bread or tortillas. Most get a spell under thebroiler first, because the pot cannot crisp anything.Carnitas with Broiled Crisp EdgesPork shoulder confited slowly in its own fat with orange and bay, thenspread on a sheet pan and broiled until the edges shatter.Page 3 of 4medalmenu.comPulled & Piled (cont'd)French Dip with Chuck & JusChuck cooked down in beef stock and onion until sliceable-soft, piled ontobuttered rolls with a bowl of its own strained cooking liquid alongside.Chicken TingaChicken thighs shredded into a smoky chipotle and tomato sauce, sharp withvinegar and dark with charred onion.Mushroom & Lentil Sloppy JoesBrown lentils and torn mushrooms cooked down into a thick, savoury tanglewith tomato and mustard, piled onto soft rolls.Lamb Barbacoa with Charred Salsa VerdeLamb shoulder cooked with dried chiles and cinnamon until it collapses,served with a bright tomatillo salsa charred under the broiler.Slow SweetsPuddings and preserves that want gentle, even heat and noattention. The crock does with sugar what a bain-marie does,without the babysitting.Dulce de LecheCondensed milk cooked submerged for eight hours until the sugarscaramelize to a thick amber spread.Sticky Toffee PuddingA dark date sponge steamed in the crock until risen and feather-light,drowned in hot toffee sauce at the table.Pears Poached in Red WineWhole pears standing in spiced red wine until they take on a deep rubycolour all the way to the core, the syrup reduced afterwards.Chocolate Self-Saucing PuddingA cocoa batter with boiling water poured over the top, which sinks as itcooks and leaves a molten sauce beneath a risen sponge.Cardamom Rice PuddingShort-grain rice cooked gently in whole milk with bruised cardamom untilthick and spoonable, finished with cream and pistachio.Page 4 of 4
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