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The noble art of Slow-Cooking


Slow-cooking is both a delicate art and a cooking technique that even dummies can manage. When you have the right ingredients at hand and learn how to cook them properly at a low heat for hours and hours, the result is a guaranteed crowd pleaser: the meat is so soft and succulent you can eat it with a spoon. Teeth are purely optional.

Slow cooking, whether in tagines, earthenware pots, Dutch ovens or the like, is a technique that dates back to the Middle Ages, when the peasants, serfs, farmers and lower classes could only afford to dine on cheap (if any) cuts of meat such as shoulders, shanks, shins, bellies, bones, rumps and ribs and had to make the best of them, while the finest cuts where saved for the ruling classes.

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