Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.

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2
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1answer
52 views

Which cuts of beef are suitable for slow cooking methods?

If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which ones will just turn tough? It would be ...
2
votes
1answer
48 views

Should a roast be covered in liquid in a slow-cooker?

My roommate put a hunk of beef roast in the slow-cooker for a good 6 hours. It's a fairly large sized slow-cooker, at least 8 quarts. The meat was cooked through but very chewy, and I never remember ...
0
votes
1answer
73 views

Corned beef on warm for 2 hr before cooking

I had my corned beef in the slow cooker on warm for 2 and a quarter hours before I saw it was not on high. I then turned it to high and continued to cook it. Is it still safe to eat?
-1
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2answers
66 views

Oops left baby back ribs on warm instead of low for 7 hrs [duplicate]

Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?
1
vote
1answer
22 views

Old type roaster oven [closed]

I am unsure how to adapt recipes to a roaster oven. The uninsulated top baffles me , I find a large difference in temp found at the bottom and top of the roaster.
1
vote
1answer
94 views

Slow cooker lid gasket smell

I bought a Hamilton Beach slow cooker a while ago. I never had success with it since all the stuff that I made didn't smell good. I finally figured out that it was the rubber gasket on the lid that ...
2
votes
3answers
249 views

Why does my roast beef smell wonderful but tastes bland?

My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the usual onion, garlic, worcestershire sauce, ...
2
votes
2answers
621 views

How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days

My boyfriend has been using this idea, for a long time. He makes bean soup, with just ham and beans.. maybe a onion, then it sits in the crockpot on warm until digested, by us. LOL. well today. I ...
2
votes
3answers
157 views

I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?

I'm using chicken wings to make a stock, but they want to float up to the top above the water line. Any kitchen hacks to keep them submerged??
0
votes
0answers
28 views

Adapting a large crock pot recipe to a smaller crock pot [duplicate]

I've found similar questions, but they have all be very generic. I'm curious about a specific recipe, http://www.foodnetwork.com/recipes/sandra-lee/smothered-meatloaf-recipe.html It calls for a 5-qt ...
1
vote
2answers
98 views

Should bubbles be forming only in center of pot when simmering? (Dutch oven on gas burner)

I'm cooking Marcella Hazan's bolognese/ragu recipe using a brand new Le Creuset 7-quart round dutch oven. For the long simmering stage, the recipe says to keep the heat very low, which is what I'm ...
1
vote
1answer
181 views

When (and how) do I add a pre-packaged japanese curry to a slow-cooker?

Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker. Is the most optimal means to melt the roux with a little hot water in a seperate ...
3
votes
1answer
72 views

How do I convert a recipe from a stew to use a slow-cooker

How do I convert a recipe given as a slow-boiled stew to a slow-cooker recipe? I assume that liquid amounts and probably onions and other flavorings need to change. What are those changes? What ...
0
votes
2answers
4k views

How long is the longest I can slow cook pork shoulder?

Everyone seems to say "low and slow" for pork shoulder. 225f or 250f for 8 or more hours. What is the longest / lowest you can do? (without big risk of illnesses) eg, what would happen if you did ...
1
vote
3answers
189 views

How to boil away water from a sauce without it splashing?

When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place. However, with the lid on, the sauce retains much more water than I ...
2
votes
4answers
875 views

Can I make a good pizza in a home portable oven?

I have a portable small oven with a max temperature of 250°C. There are two hot bars, one at the top and the other at the bottom. First of all, I'm not sure that I can get good pizza in that. My ...
3
votes
1answer
133 views

Does this sound like a reasonable way to slow cook a rib-eye?

OK, I will shortly be cooking my very first large piece of meat (i.e. not a single steak, but rather a larger one that I will carve into pieces when serving). I think I have the procedure down, but I ...
1
vote
1answer
544 views

Will a pork shoulder be dry after 16 hours at 110C

I'm intending to do the following recipe with an 8lb (3.6kg) bone in shoulder http://www.telegraph.co.uk/foodanddrink/3312736/The-River-Cottage-Meat-Book-part-one-roasting.html (Essentially 30mins ...
3
votes
2answers
4k views

Pork butt roast: slicing temp vs pulling temp

At internal temp of 170F, will the pork butt slices be very tender and moist or should one continue to higher temp closer to pulled of 195F to achieve?
6
votes
3answers
2k views

Is there any danger to letting food cook in a slow cooker for a very long time?

I've recently started using a slow cooker and I was thinking about recipes that could be cooked for days. My main concern is if there are any side effects for leaving food cooking for days that would ...
2
votes
1answer
293 views

Cooked beef roast covered with red coloring

After cooking a beef bottom round rump roast, a red coloring is covering, and penetrating, the meat. The roast was purchased at a reputable grocery chain and properly refrigerated for two days before ...
5
votes
2answers
145 views

When smoking is temperature consistency more important than exact temperature?

I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperature of 215°F. I can add more lump ...
1
vote
3answers
12k views

Should I cook my pot roast on high or low?

My pot roast recipe says to cook on high for 6-8 hours or low for 3-4 hours. However, the instructions for my new Crockpot say that the low setting is just for warming, and should never be used for ...
1
vote
2answers
192 views

Slow cooked steak

OK, I've got a big dinner coming up, and I want to do something different. What I want to do is a large piece of meat, cooked slowly in a low heat oven until it reaches a core temperature of about 50 ...
3
votes
2answers
812 views

Ribs in Slow Cooker, then finished on BBQ?

I don't have a smoker, but I love slow-cooked BBQ ribs. Would it be possible to cook ribs for 8-10 hours or however long I like in my kitchen slow cooker, then pop them onto a charcoal barbecue to ...
0
votes
1answer
1k views

How long to store slow-cooked chicken in liquid in fridge?

I cooked some chicken in the slow cooker and stored the leftovers in the fridge. I put it all into a sealed tupperware container, but I put the chicken in with the liquid. It just occurred to me that ...
4
votes
3answers
4k views

How do I cook large quantities of Boston pork butt?

I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roasts together in one big roaster at about ...
2
votes
2answers
1k views

“Dry” foods from slow cooker

I know the basic usage of slow cooker is for stews, soups, pot roasts and various other foods that have high water content - essentially, simmered in some kind of sauce, which then is part of the ...
2
votes
1answer
284 views

Brown Rice vs White Rice in Stuffed Pepper

I often make a stuffed pepper in my crock pot stuffed with a ground meat and rice mixture. For liquid, I pour some tomato juice into the pepper. I used to make it with white rice, and it worked ...
2
votes
4answers
16k views

How should chuck roast be grilled to maximize tenderness?

Forgive me if this question has been asked before, I did a search and did not find it. I have cut up a chuck roast into steak slices (relatively thin, maybe half an inch), tenderized it and marinated ...
2
votes
2answers
234 views

Brining…at high temp?

I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook ...
3
votes
1answer
3k views

Pulled Pork (with leg)

I have always made pulled pork with the shoulder, but this time I want to make it with the leg of pork. Will turn out dry, does it need less cooking time?
4
votes
3answers
11k views

slow cooker / crock pot temperature confusion (everything boils)

On a whole I'd like someone to explain how slow cooker / crock pot recipes are supposed to work? I mean they tell you to cook xxx all day on high, or yyy for 6 hours on high then switch to low, etc, ...
7
votes
1answer
10k views

Do canned kidney beans contain Toxins?

I'm attempting my first slow-cook today but, of course right after I started it, I read that there's some nasty chemical in uncooked kidney and cannellini beans that can cause vomiting. And apparently ...
2
votes
2answers
2k views

Defrosting approx 3.5kg of pork, and then cooking more than once?

I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a ...
5
votes
2answers
774 views

How can I use a “cook for 3-4 hours” slow cooker recipe when I'm away for 8+ hours?

I've run across several slow cooker recipes that call for a slow-cooker time of 3 - 4 hours on low heat. I'd love to use these, but on work days I'm out of the house for at least 8 hours. What can I ...
3
votes
2answers
637 views

Can onion based recipes such as bolognese be cooked in slow cooker?

Slow cookers seem like an easy way to cook a meal if you are prepared to wait the 8 hours or so for the meal to cook. Can you simply put all the ingredients, including onion, for something like ...
-1
votes
1answer
159 views

Slow cooked lamb [closed]

I have accidentely put a whole leg of lamb in slow cooker and turned to warm. It took 6 hours until I noticed. Is it safe to eat if I either cook on high or put in preheated oven?
3
votes
1answer
175 views

Slow Cooker & Fat - Blend it back in?

I have a layer of grease on the top of my slow cooker. The recipie is a sausage & bean hotpot with smoked paprika and red wine. My issue is that I added a little too much liquid and now the fat ...
7
votes
2answers
2k views

When is Slow Cooking done - time vs temperature of meat

I have read that slow cookers manufactured recently (not sure what time period that actually means) rise to their cooking temperature faster because of FDA concerns of keeping a food at a dangerous ...
4
votes
2answers
17k views

Slow cooker- can I turn up the heat

I am cooking French dip, using a chuck roast. And I ended up having to substitute a recipe (I didn't have a can of soup so I improvised). It took a bit longer than I thought and now dinner won't be ...
3
votes
3answers
3k views

Is slow cooking for 24+ hours safe?

I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
2
votes
2answers
540 views

How can I filter out unwanted particles in my chicken broth?

I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs back in, pour some extra water in, and let ...
4
votes
4answers
9k views

Stew in the oven or on the stove, does it make a difference?

What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob? A lot of recipes tells you to set the pot in the oven to cook for x hours after the ...
-2
votes
1answer
645 views

Converting to a 2 quart slow cooker

I have a 2 quart slow cooker (crock pot) and I am cooking for two. Do I just half the ingredients called for in a 8 qt. recipe?
6
votes
5answers
51k views

Do slow cookers require liquid to operate?

I have a Butterball turkey breast roast that I'd like to cook tomorrow, and I'm planning to do it in my slow cooker. The recipe as provided online is the same one that is on the turkey packaging: ...
5
votes
2answers
1k views

Do I need to adjust slow cooker recipes for high altitude?

I live at a high altitude and love to use my slow cooker, but I don't think the meals are coming out as expected when I follow the recipes. Do I need to adjust the recipes for high altitudes?
2
votes
2answers
2k views

Am I slow cooking chicken correctly?

I tried to slow cook chicken today using the hob on my gas cooker. I started on a very very low heat and just left it for an hour and noticed it was doing a good job of absorbing flavours in the ...
3
votes
1answer
1k views

How can I save my curry - it's way too oily!

I cooked a chicken curry in the slowcooker last night, I came down this morning and its way too oily. I think because of this the coconut milk has separated a little too. Any way I can save this, ...
0
votes
1answer
631 views

What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?

1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...