Slow Cooking — The Fast Formula with Chef Crystal Baldwin

We talked to Chef Crystal about an easy way to create the perfect slow-cooked recipe (so many ingredients to choose from) and she offered us this guide. Simply follow these easy steps to make your slow dish delish every time.

  1. Mirepoix

    Start with a mirepoix (pronounced “meer-pwah”), which is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. For every 2 to 3 pounds of meat, use 1 cup onion and ½ cup each of celery and carrot.
  2. Meat, Poultry or Seafood (2 to 3 lbs.)

    Chicken in pieces (thighs work well) will take approximately 4 to 6 hours on low. Whole chickens will take approximately 8 hours on low. Boneless cubes or strips should cook 2 to 4 hours on low.

    Pork, lamb, beef roasts, (chuck shoulder roasts, ribs, pork butt or shoulder or leg of lamb shanks) will take approximately 6 to 8 hours on low. Cubes or smaller pieces will take approximately 4 to 6 hours.

  3. Veggies

    In addition to the mirepoix, add 1 to 1-½ pounds of vegetables such as potatoes, yams, bell peppers, mushrooms, zucchini, tomatoes, etc. Cut in large chunks, they will take 2 hours on low, so add them in 2 hours before your dish is scheduled to be done.
  4. Sauce

    Use 1 to 2 bottles of your favorite Market District cooking sauce. You can also use 3 to 4 cups of stock, wine, beer or other flavorful liquid. Remember, vegetables and meat will release liquid as well.

Suggested Market District Cooking Sauce Pairings:

  • Red Curry — Chicken, beef, pork, shellfish and/or vegetables
  • Souvlaki — Pork, chicken or meaty fishes (swordfish, mahi mahi, monkfish)
  • Korean Barbecue — Beef (short ribs), chicken, pork and mushrooms
  • Szechuan — Chicken or shellfish
  • Piri Piri — Chicken, shellfish and vegetables
  • Sesame Teriyaki — Chicken, pork, beef, shellfish and vegetables
  • Ginger Scallion — Pork chicken or meaty fish
  • Trust your appetite and appreciation for flavor. You can try any mix of meat, veggies, mirepoix and sauce, but we are particularly fond of the souvlaki and red curry!