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I have a recipe for slow cooker beef curry that calls for beef chunks, coconut milk, and red curry paste. It says to cook on low for 8 or so hours. Suppose that near the end of the 8 hours I suddenly have to go somewhere else for a few hours and can't take the food out of the slow cooker until I get back.

Will cooking the beef for 10, 12, or even 15+ hours degrade the quality of the finished dish? I've heard that the longer you cook meat the better it is - is this actually true, and if so is there a limit?

marked as duplicate by rumtscho Jun 21 '14 at 18:51

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