I’m cooking ground beef chili for lunch. The recipe calls for 8-10 hours on low. Can I do 5 hours one day, then chill and cook 5 more hours the next day? Or would it be better to put it on about 11:00 pm one night and Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)