Slow cook ribs with rachel cook and sarah morgan in oven
RACHEL COOPER, ABC NEWS: Slow cook rib steaks with a hint of caramelized onions and a smoky smokey flavor are among the best-known cooking shows on television, but the recipe has also been a favorite of American chefs for decades.
So when the Emmy-winning show “The Slow Cooker” brought rachel and sara back to their old show for a slow cooker cooking show, the first thing they had to do was go back to the kitchen and re-do the recipe.
The first step was to turn the ingredients over and start over.
RACHET HANNIS, SHOW CHEF: You just need to be patient.
There’s no magic in this, there’s just ingredients that you know you can do and make.
It’s a little bit of trial and error, but you can’t make something that doesn’t taste right.
It just takes time.
COOPER: So what went wrong?
HANNIS: The recipe, we learned, is not that great, even though it was a great idea.
I mean, it’s not something that you can just come up with in your head.
It had to be something that we had done for a long time.
The first thing that we did was we had to get the recipe right.
We had to have all of the right ingredients.
We also had to know that we were using a slow cooker.
The slow cooker works well for slow cooking because it’s the right temperature for the meat and the right amount of time for the cooking.
It has a very, very high smoke point.
You don’t want to burn your fingers.
COOPER: What are the key differences between this slow cooker recipe and the original?
HANNES: There’s a lot of things that we took from the old recipe, and some of the things that were new.
So, it was about the amount of salt.
I love that it’s low.
I like that it comes with some caramelized onion and some garlic, some black pepper.
I don’t love that there’s some caramel and no black pepper, but it’s still really good.
COLLINS: But I also loved that it was cooked in a slow oven for eight hours.
And I also love that the slow cooker is really low, which is really good for me because I’m a big fan of low fat.
And you can get some fat in there, but when it’s done you’ll know it’s really low fat, and it’s got a really nice, smokey taste.
COVERAGE: The new slow cooker also has a few things that I didn’t know before.
You can’t have a sauce.
I think that’s a really, really important thing.
You’re cooking a chicken, you’re cooking vegetables.
There was also a big difference between the slow cookers from the 1980s and the slow cooking that we do today.
We don’t use a lot in the slow pot because we don’t think that it adds too much flavor to the meat.
COIN: Is that why you went back to using a crockpot?
HANES: No, because we’ve done the slowcookers before.
And there’s something about the way that we used to do things, the way we cooked, that was really different.
COVELL: I think you’ll agree that it wasn’t a big step from the original.
COOLER: It was the same recipe, but now we have the time to do the cooking and it was easy, and we did it really well.
COVERS: ABC NEWS; ABC: 20/20; ABC NEWS/THE HISTORY OF PRODUCING, SANDERSON: The HISTORY of Cooking, by Rachel Cohen; PBS TV SHOW CHAMPIONSHIP, CHAPEL ROOM, LOS ANGELES: The Great American Slow Cookery Contest, by Paul Scheer; HBO, THE GREAT AMERICAN DINNER, by Mark Sisson; NBC UNIVERSAL NEWS, NBC NEWS, THE OREILLY FACTOR, by Bill Cosby; OWN, “BEST OF: CHAMPAIGN” BY BRENT BROWN; OWN: “CASHIERS,” by Mike Cinque; OWN ORIGINAL SERIES: “DICK CHASE,” by Matt Lauer; OWN HOST: “SHELBY WOODS,” by Ben Schachner; OWN PREMIERE SERIES, “HEARTBREAKER,” by Nick Gage; OWN FIRST LOOK, “HACKED” by Andy Cohen; NBC, “THE GREAT AMERICANS,” by Paul F. Tompkins; OWN CLASSIC, “JONATHAN KIDNAPPER’S CHAOS,” by Jon Thompson; NBC ORIGINAL, “PARKERS BAY,” by Mark Ponce; NBC PRESENTATION, “WH