Latest news with #slowcooking
The Guardian
7 days ago
- General
- The Guardian
Cosy cooking: six fragrant, flavourful braises and stews
Patience is its own reward when it comes to slow cooking. The smells are tantalising and the rich flavours make for great leftovers. What better way to spend a winter day? (Pictured above) From marinating the beef to creating a spice bag with a muslin cloth, each step of this hearty Vietnamese classic adds another layer of flavour. As the beef, aromatics and liquids simmer away, the richness of the bò kho comes to life. Serve it with either a crispy baguette or fresh egg noodles. Pham recommends adding extra beef stock if you opt for the latter, to make it a more 'slurpable experience'. This traditional and homely dish from Romania sings with 'sweet-tangy notes', says Georgescu. Two whole leeks (including the dark green parts) are cooked down with coriander seeds for 15-25 minutes. These are then combined with white wine, vegetable stock and chopped tomatoes. At the end, she stirs through lemon juice and olives. Georgescu serves hers with bread, burghul wheat or rice. This one pan dish is a weeknight staple in Hayden's household, with a stamp of approval from both adults and little ones. Not only a confirmed 'lipsmacker', it's also ridiculously simple, with a base that's made up of pantry staples – black beans and chopped tomatoes. After frying all the ingredients, they bubble down together in the oven, so ensure your pan is oven safe. Hayden serves it with tortillas, sour cream and lime-y avocado, but she says 'anything goes'. These 'pickled potatoes' are salt and vinegar chips without the packet. Although they're not actually pickled, they are cooked in a way that mimics the taste thanks to a mixture of lemon juice and cumin, turmeric and curry leaves. Place them on a bed of yoghurt rice and with some salty Indian gooseberry pickles if on hand – they're Sodha's favourite accompaniment for this dish. A winter staple, the carrot is utilised to its full glory in this one-tray bake. 'You're getting two ingredients for the price of one,' says Hunt, who uses the leafy tops to create a tangy chermoula (a herby, oily North African sauce) to accompany the stew. The body of the carrot is separated and baked with a variety of Moroccan spices until 'hot and bubbling'. Serve straight from the tray, with couscous and yoghurt on the side. Slow and steady wins the race in this 'uniquely Bahraini' dish, which takes at least four hours to prepare. Murad says 'all the good stuff happens' at the bottom of the pot. That good stuff includes juicy and tender chicken blanketed by spicy potatoes, onion, tomato and saffron-infused rice. The final act? When fully cooked through and settled, put a platter on top of the pan and invert the rice mixture on to it.
BBC News
29-06-2025
- Science
- BBC News
Slow cooking used to extract animal teeth for Stone Age jewellery
Prehistoric people used a culinary method similar to modern slow cooking to extract animal teeth for jewellery, archaeologists have found. Researchers from the University of York and University of Helsinki said the discovery showed Stone Age societies treated animal remains with "care". They said their findings suggested tooth extraction was a social activity and probably involved children. The researchers carried out experiments at a cemetery in eastern Latvia, where more than 2,000 animal teeth from 7,500 to 2,500 BC had been excavated. Dr Andrew Needham, experimental archaeologist, said: "By testing different methods, it became clear that methods like cutting, hammering or pulling the teeth out of a fresh jaw is extremely difficult and often damages the teeth in the process. "But what we see in these thousands of animal teeth at grave sites is that they are usually complete and undamaged by any extraction method." The teeth, most commonly derived from elk, wild boar and red deer, would be made into ornaments for the body and researchers noted that this practice of cooking gives an insight into the relationship between humans and animals at the time, with Stone Age people leaving little waste behind from animal Aimée Little, from the University of York's department of archaeology, said: "Making personal ornaments from teeth was likely to have been a social activity linked to everyday cooking activities."It is easy to imagine that different members of Stone Age societies, including small children, were involved in their making, with the first stage of extracting teeth from mandibles happening as meals were being prepared." Listen to highlights from North Yorkshire on BBC Sounds, catch up with the latest episode of Look North.
Yahoo
29-06-2025
- Science
- Yahoo
Stone Age animal teeth pulling a 'social activity'
Prehistoric people used a culinary method similar to modern slow cooking to extract animal teeth for jewellery, archaeologists have found. Researchers from the University of York and University of Helsinki said the discovery showed Stone Age societies treated animal remains with "care". They said their findings suggested tooth extraction was a social activity and probably involved children. The researchers carried out experiments at a cemetery in eastern Latvia, where more than 2,000 animal teeth from 7,500 to 2,500 BC had been excavated. Dr Andrew Needham, experimental archaeologist, said: "By testing different methods, it became clear that methods like cutting, hammering or pulling the teeth out of a fresh jaw is extremely difficult and often damages the teeth in the process. "But what we see in these thousands of animal teeth at grave sites is that they are usually complete and undamaged by any extraction method." The teeth, most commonly derived from elk, wild boar and red deer, would be made into ornaments for the body and clothing. The researchers noted that this practice of cooking gives an insight into the relationship between humans and animals at the time, with Stone Age people leaving little waste behind from animal remains. Dr Aimée Little, from the University of York's department of archaeology, said: "Making personal ornaments from teeth was likely to have been a social activity linked to everyday cooking activities. "It is easy to imagine that different members of Stone Age societies, including small children, were involved in their making, with the first stage of extracting teeth from mandibles happening as meals were being prepared." Listen to highlights from North Yorkshire on BBC Sounds, catch up with the latest episode of Look North. University of York
ABC News
20-06-2025
- Lifestyle
- ABC News
Secrets to the perfect winter roast. Four cooks share their tips
There's something comforting about the smell of a roast wafting through the house on a chilly day. It's an investment of time and ingredients, which can make it daunting. Chefs and cooks share their tips and tricks to nail the perfect winter roast at home, from meats to vegetarian options. If you ask chef Matt Golinski, based on the Sunshine Coast/Kabi Kabi lands, there is nothing easier (or tastier) during winter than a slow-roasted lamb shoulder. "Really, all you're doing is just throwing it into a tray," he says. "It's probably simplest bit of cooking you'll ever do." He recommends: If you love a good pork crackling and are a beginner, try chef and cookbook author Hayden Quinn's crispy pork shoulder with green apple slaw. He recommends: Nipun Liyanapathirana creates cooking videos for social media and adds a tasty twist to a traditional beef roast. While you're not cooking a whole chunk of meat, his Sri Lankan spiced beef roast (similar to the popular Kerala beef fry) is "hearty, comforting, and full of depth and flavour". "It gives you the same exact finish as a typical roast, but the preparation and techniques used is completely different," he says. His technique means the meat is unlikely to be overcooked. He recommends: Alice Zaslavsky, a cookbook author and host of A Bite To Eat with Alice, has previously shared her favourite tips for the perfect roast chicken with ABC Lifestyle. Her favourite method is "the dry-and-hot" (dry brine and hot oven). She recommends: Vegetarians and vegans fear not, Hetty Lui McKinnon has many recipes for veggie-forward winter roasts that she has shared with us previously. "I remember a time when the non-meat option on a feasting table was lentil loaf," the food writer and cookbook author says. "Luckily, food has evolved, and a show-stopping vegetarian main can now be as exciting as anything else on the table." She recommends: She has recipes for a stunning roast butternut pumpkin and a whole roasted red cabbage with a maple glaze, which can become the star of your next meat-free celebration table.
Daily Mail
30-05-2025
- Entertainment
- Daily Mail
EXCLUSIVE I invented pulled pork - this is how you should really do it
The celebrity chef who 'invented pulled pork' has revealed how it should really be cooked. Simon Rimmer, who is appearing at this weekend's Pub In The Park food and music festival, has insisted he came up with slow-cooked meat creation. The TV host, 62, who is from Wallasey, confirmed to MailOnline: 'Yes I invented pulled pork! 'Although it might be a joke we made on Sunday Brunch that caught fire. It never ceases to amaze me that people don't get it! So yes, it was me.' The expert, who has seen his recipe downloaded thousands of times, said the key to perfecting the dish is to keep it 'low and slow'. He advised: 'Low and slow, plenty of seasoning, plenty of moisture. And cook it until it will fall apart with a spoon.' Speaking previously to Kate Thornton on an episode of White Wine Question Time, he said he cooked the dish once on Sunday brunch, and his co-host Tim Lovejoy went 'crazy for it'. He explained: 'I think it was just one of those moments in time that at all the ducks are in a row. I think at the time it became the most downloaded recipe on Channel 4 including Jamie Oliver Gordon Ramsay... 'It was just one of the things that everybody wanted to cook it and then about six months later that whole low and slow thing just really took off. 'So we just started saying 'my invention' and it's great because whenever it's mentioned it always gets people really, really angry! So it's been around for years.' Earlier this month, Simon was reduced to tears when telling his daughter, Flo, the impact his father's death had on his life. The father and daughter were speaking on the latest episode of the Mail's 'The Apple & The Tree' podcast, which pits parents against their adult children to ask intimate questions about their shared family history. TV Chef, Simon, 61, recalled how turning sixty had created an angst within him, which he only managed to come to terms with after his father passed away two months later. Simon is best known for his work with Mail podcast host Tim Lovejoy, presenting 'Something for The Weekend' between 2006 and 2012. 'Sixty was the only birthday I ever had that I was bothered about', Simon said. 'Thirty, forty, fifty – they never bothered me. I wasn't happy: it felt like a lot of the sides of my life were almost teetering. It was as though if things went the wrong way, the whole house of cards could come tumbling down. 'I knew my dad was fading. I knew we were on borrowed time with him. He died two months after that, and it really brought me back into focus.' Flo Rimmer, 27, who works in sales, admitted she was worried about her father's behaviour on the advent of his sixtieth birthday. 'You were quite emotional and sad', she commented. 'You were regretful about certain things that had gone a different way, or where your life was. 'That made me quite sad because you've done amazing things. I remember saying to you that night, you need to take a step back and actually look at where you are and what you've become. 'Maybe yeah, you haven't hit certain milestones – but that doesn't mean you haven't been successful.' Simon juggled a successful presenting career with the managing of multiple restaurants across Manchester. He is also an author of cookbooks and has appeared as a contestant on shows Strictly Come Dancing and Celebrity Mastermind. In tears, Simon described the death of his father and how remembering some advice he had given him as a child cured him of his gloom at aging. Struggling to speak, he said: 'When he died, we were all there together at his hospital bed. We got to say goodbye. 'All of my drive, all of my ambition, started when I was 9 and my dad said to me, if I had my time again: I would never work for anybody else. 'He told me he'd only do what he wanted to do – and I have never had a proper job. 'My dad was my hero. He taught me everything about being a human being. 'I will never get over it – I never want to. That's something I have learned about grief; you never want to get over it.'
