Comments on: Slow Cooker Korean Ribs Recipe

By: Korean Style Ribs adapted from The Gourmet Slow Cooker: Volume II « chowtrial

Tue, 08 Mar 2011 14:20:19 +0000

[...] Credit http://www.dailyunadventuresincooking.com/2008/01/slow-cooker-korean-ribs.html [...]

By: Ruth

Ruth — Wed, 10 Feb 2010 02:03:10 +0000

Wow, that is one gorgeous looking dish! I love ribs, I love Korean food so what a perfect match.

Truthfully I’m not much of a slow cooker fan, but my daughter is and I’m forwarding this post to her. She probably will want to add the book to her collection.

Thanks for sharing.

By: Deborah Dowd

Deborah Dowd — Sun, 13 Jan 2008 03:10:00 +0000

I love slow cooker recipes and I love ribs. Do you think I could do this with short ribs?

By: Deborah

Deborah — Fri, 11 Jan 2008 16:48:00 +0000

These look and sounds amazing. I’m going to have to get this cookbook, as I am having a hard time finding good slow cooker recipes!

By: Katerina

Katerina — Fri, 11 Jan 2008 07:18:00 +0000

Peter – you are right, I went back and read the food safety guide (specifically re:slow cookers) and I thought they had recommended not pre cooking meat. As long as you cool the meat quickly it should be fine. It is just one of those things where the newer books i was able to find browned things the night before and the older ones didn’t.

dp – duly noted!

terry b – thanks for the tip, I usually try and let things get to room temp before putting them in the fridge but it does depend on the volume, a vat of chicken stock could take hours and hours.. I have been reading the the Essentials of Cooking and they basically said the same thing – be smart and you should be fine.

By: Mike of Mike's Table

Mike of Mike's Table — Fri, 11 Jan 2008 04:33:00 +0000

I have a slow cooker and all its doing is collecting dust. This looks delicious and is good reason for me to dust mine off and put it back into use again.

By: Kevin

Kevin — Fri, 11 Jan 2008 02:33:00 +0000

Both the ribs and the noodle dish sound tasty. It is always nice when you can use the leftovers from one meal to make a new one.

By: Brilynn

Brilynn — Thu, 10 Jan 2008 21:26:00 +0000

I just acquired a slow cooker and I will definitely have to give this a try! I love ribs!

By: Terry B

Terry B — Thu, 10 Jan 2008 20:29:00 +0000

Lately I’ve been seeing more and more reasons to break down and buy a slow cooker. This one is by far the most compelling. Regarding the safety of partially cooked meats or other foods, most cooks used to say to cool the cooked food a bit before refrigerating it. Now most advocate putting it in the fridge while still hot to minimize health risks. You can leave it uncovered until it cools, if sogginess is an issue, but get it into the cold right away.

By: Crockpot Lady

Crockpot Lady — Thu, 10 Jan 2008 15:18:00 +0000

ooh! I can’t wait to try this!
-steph