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Add the garlic and cook until starting to turn golden, about 4 minutes. Add the blanched collards to the pan, sprinkle with the salt, and add the stock. Cook, stirring occasionally, until the ...
Add vegetables to the Instant Pot. Close Instant Pot using lid and cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting ...
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
Stir the potatoes, carrots, celery, soup and garlic in a 5-quart slow cooker. Season the beef with the black pepper. Add the beef to the cooker and turn to coat.
Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking. [27] Several foods can be cooked together in the pressure cooker, either for the same amount of time or added later for different times. Manufacturers provide steamer baskets to allow more foods to be cooked together inside the pressure cooker.
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey .
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [a] although under specific circumstances, it can be much longer. [2]
Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker.