Questions tagged [slow-cooking]

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

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6
votes
5answers
9k views

How do you keep corned beef from falling apart in the crockpot?

I cooked 3.5 pounds of corned beef in the crock pot last week with the intentions of making reubens. Taste wise the dish was great, but the corned beef fell apart and I did not get those pretty deli ...
4
votes
1answer
607 views

What temperature is the “warm” setting of a PC550 slow cooker?

I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little ...
0
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0answers
21 views

Do I need to add liquid to my slow cooker dish? [duplicate]

I have a large slow cooker that I have added chopped potatoes, carrots, onions, aubergines/eggplants, courgette/zucchini to along with five chicken breasts. I added half of the vegetables at the ...
4
votes
2answers
1k views

sous vide vs slow cooking

I want to become more consistent in what I cook on a daily basis. One option that I've seen suggested is to prepare the ingredients in bulk and freeze meal-size amounts in ziplock bags (without yet ...
4
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11answers
51k 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, ...
1
vote
2answers
335 views

What causes some fish to get texture like mashed potato suddenly?

Sometimes a fish I cook disappointingly becomes of a mushy texture like mashed potato. One particular species where this seems to happen very easily, is Lethrinus miniatus: sweetlip emperor (also ...
0
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0answers
47 views

Slow Roast Beef Conversion

I've got a recipe (Hawkmoor at Home's) for ultra slow roast rump which roasts 1.2-1.5kg rump at 75deg C for 4-5 hours (after searing it on a large griddle) How long would it take to roast a 2.2kg ...
3
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3answers
169 views

Should leftover meat be stored in cooking juices?

I put some pork shoulder in the slow cooker along with water, lime juice, apple cider vinegar, and spices. I then cooked it until it was falling apart. There's enough to last about a week. Should the ...
0
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2answers
124 views

When preparing confit, do you start ingredients in cold fat, or do you add it when it reaches cooking temperature?

I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to the fat? Is there a splattering risk?
4
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2answers
17k views

Why are my beef short ribs still chewy after 5 hours?

In short: Kamado at 250-275f Short Ribs in for 4-5 hours The ribs have a layer of meat, then a small layer of fat, and then the meat on the ribs themselves. The top layer gets reasonably soft ...
0
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1answer
84 views

Topside chunks still tough after 2 hours cooking?

I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and firm and not soft and falling apart like I ...
6
votes
2answers
399 views

Can I shorten bean soaking time if they'll be slow cooked?

I'm making something using butter beans (fasiola gigandes) which will be cooked for a long time (12+ hours) in a casserole dish with liquid covering them. Normally I would soak the beans first for a ...
6
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6answers
8k views

Slow Cooker makes a mess

I tried googling this one but I just kept getting recipes. I bought a slow cooker (Proctor-Silex 33043 4-Quart Slow Cooker), which seemed to have good reviews. However I try to make stock, which I ...
3
votes
3answers
218 views

Are there any health risks when making vegetable stock from kitchen leftovers?

I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or that people even do not peel carrots. I ...
2
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3answers
227 views

I Need to Cook Duchess Potatoes but the Oven Cannot go Above 135C or 275F

Thanks for the view. This question follows on from this one (Why Did the Duchess Potato Collapse), I have now prepared the mashed potato with egg yolks and do not expect it to collapse. The piped ...
1
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4answers
2k views

Is it possible to do slow cook things using a sous vide machine?

My question is the exact opposite of this one. I'm considering getting a sous vide tool like this one. I'm wondering what's preventing me to use it as a slow cooker? Like, would it make sense to use ...
2
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6answers
26k views

Split pea soup won't soften. Any way to soften the peas without burning?

I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and the peas are refusing to soften. ...
2
votes
1answer
39 views

Slow cook beef brisket slices method

What's the best method for cooking beef brisket slices? I see tons of recipes for the full brisket, but I only have a couple of slices that are about an inch thick, and 9 inches long,total weight 800 ...
14
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8answers
119k views

Can I Brown Beef For Slow Cooking the Night Before

Many slow cooker recipes suggest that beef be browned before being added to the slow cooker, which is definitely better for the flavor of the dish. I've always believed that this browning must occur ...
0
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0answers
30 views

Cool bacon wrapped pork loin in slow cooker

Quick question...I found a recipe for a bacon wrapped pork loin in a crock pot. It called for 3 lbs of pork and said to cook on low for 4-5 hours in a crock pot. I was only able to find a 1.4 lb pork ...
0
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1answer
65 views

whats biggest joint of lamb I can use in a 3.5L slowcooker [closed]

Im looking to buy a slowwcooker. Whats the biggst joint of lamb I can put in a 3.5L slow cooker.
5
votes
1answer
6k views

How does cooking food changes its content of carbohydrates and sugar?

When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - changes the amount of carbohydrates and ...
4
votes
2answers
315 views

Slow oven brown rice

Is there a slow method of cooking brown rice in the oven? Next week, I'm cooking for a group of friends. I'd like to start the rice, go to a meeting (~3 hours) and come back to finished rice. I'm ...
2
votes
1answer
188 views

Slow cooking chicken (thigh), why 4 hours?

I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 hour (up to 8 hours) at 160F. Again, for ...
3
votes
1answer
130 views

Length of cooking time for stews and sauces

Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take place that require time? Or once each ...
2
votes
1answer
280 views

How do you roast a tri tip overnight?

Wood Ranch famously roasts their Tri-Tip overnight and then finishes it off on the grill before serving. Whenever I slow cook my tri-tip (in a smoker @225) it only takes about 4 hours. I don't think ...
1
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5answers
142k 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
1answer
611 views

By how much should I shorten the cooking time of a slow cooker recipe if I'm only using half the meat?

I'm thinking of making either this recipe or this recipe for pork tenderloin in a slow cooker. As easy as a slow cooker is, I'm no slow cooker expert, and have run into problems where the meat ends up ...
3
votes
1answer
220 views

Why does meat dry out in high heat despite being submerged in liquid?

My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural integrity, thereby letting liquid in?
0
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0answers
62 views

What is a good cut of meat to use in beef bourguignon [duplicate]

I'm looking for a nice cut of meat that would nicely fall apart when you put a fork to it. It doesn't have to follow the "authentic" recipe. I've tried various packs of "stew meat" before and it ...
0
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3answers
136 views

How does core temperature relate with slow cooking?

What I have understood so far: You can slow cook to produce pulled pork/beef/lamb/chicken by applying relatively low temperature for long time so that proteins can denaturate (sous vide can help here ...
1
vote
1answer
132 views

Is it common for slow cookers to heat unevenly?

I have a CrockPot brand slow cooker that is less than one year old. I have recently realized that it heats rather unevenly, being considerably cooler on the side near the controls than on the ...
7
votes
2answers
168k 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?
2
votes
2answers
3k views

Is it ok to cook beef from frozen in a slow cooker?

It's my first time cooking with frozen beef. I'm currently making a slow cooker stew which will be on high heat for around 7 hours. Is it okay to use frozen beef? I also add in a kettle of bottle ...
18
votes
10answers
416k 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: ...
0
votes
1answer
113 views

How important are olives in Ropa Vieja? Can I substitute/omit them?

I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that something about the briney/acidic nature of ...
3
votes
3answers
7k 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 ...
6
votes
3answers
4k 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 ...
4
votes
2answers
78k 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 ...
3
votes
2answers
201 views

Can a sous-vide circulator fully replace a crockpot?

The idea is, to put a regular pot in a larger pot full of water and heat the larger pot with a sous-vide stick. Would this accurately simulate a crockpot? The only downside I can see, is that ...
0
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0answers
75 views

Food safety of low temperatures like sous vide and slow cooking [duplicate]

While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites and bacteria are killed at 60-70°C. Is ...
4
votes
1answer
382 views

How to prepare soup for an office potluck?

My office does a weekly "Soup Group", where each week there is a team of four people assigned to bringing in dishes for a potluck-style lunch hour. I have the intention of bringing a kimchi-tofu stew ...
3
votes
1answer
7k views

At what point is a beef stew being overcooked?

I made beef stew last night in my slow cooker. At seven hours I felt like it wasn't ready so I set an alarm to wake me up at ten hours and moved it into the fridge around 1 AM. Let's say I left it ...
1
vote
1answer
286 views

I rarely clean the old oil from my slow-cooker, is it OK?

I put some chicken/beef into my slow-cooker, pour some olive oil and cook it for 4-5 hours. After that, if some meat is still left in the cooker, I may heat it up again the next day or the day after ...
4
votes
3answers
2k views

Should I use my toaster oven for slow roasting?

I have a couple small tomatoes (about the size of a plum tomato) that I'm thinking of trying to oven-dry to see if we like them. Most recipes I've seen call for roasting them in the oven for 4-6 hours ...
3
votes
2answers
478 views

Stewing meat with vinegar or adding it after

Wild turkey legs are rather tough, and some hunters even throw them away, but I decided to give it a shot in a slow cooker set at the lowest setting for 8 hours, with vegetables. I definitely like ...
1
vote
1answer
4k views

Could you air fry oxtail?

Has anyone trying cooking oxtail in the air fryer? Is that even possible could you cook it in sauce / gravy or does air fryers not allow you to add liquid to the cooking vessel?
1
vote
0answers
64 views

slow cooking with tabasco peppers

I'm cooking 4.5 lb of chicken in a slow cooker. I've yielded some tabasco peppers from the garden, poked holes in them with a fork, and add them to the liquid. Will this blow me out of the water? Will ...
2
votes
2answers
907 views

How to cook perfect meringue in a gas oven?

The lowest temperature my gas oven goes to is 130C. I have yet to find a gas oven that goes lower than that, which is weird. Is that the case with everyone? I know meringue does better with lower ...
3
votes
3answers
4k views

How to reduce the intensity of garlic in a soup?

I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic flavor. Is there anything I can put in the ...

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