Questions tagged [slow-cooking]

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

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4 votes
2 answers
589 views

Should I wash the rice before making t'beet (Iraqi chicken & rice)?

I have just stumbled upon a recipe for t'beet, which is an Iraqi oven slow-cooked chicken and rice dish. Most of the recipes I found come from American websites, where they do not indicate that the ...
6 votes
2 answers
523 views

Does the dum cooking process truly impact taste and texture, or is it merely a longstanding tradition?

While making biryani I find a lot of hype surrounding the "dum" cooking process. This involves: Pre-cooking the meat and rice separately. Mixing them together at the last minute into a ...
6 votes
5 answers
30k views

Chicken curry in a slow cooker turns out watery

My first question on here, so please go easy on me. I have recently got a slow cooker and have been very pleased with the results, but that was using ready-made sachets of cooking mixes. I am ...
3 votes
1 answer
493 views

Why do slow cookers have such a gap between the heating unit and the crock pot?

I've had a number of slow cookers in the past and all seem to be roughly the same in this regard: The outside of the unit is red hot to the touch when they're on The crock pot inside the unit can ...
4 votes
10 answers
69k 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. ...
0 votes
0 answers
58 views

The recipe says to cook in a slow cooker on medium setting for 5 hours (dry pasta cooking in last hour), but I only have low or high [duplicate]

I want to make a recipe that says to cook on medium setting for 5 hours, with the addition of dry pasta and cheese at the start of the last hour. The recipe says to cook the ground beef before adding ...
0 votes
2 answers
247 views

Proper Slow Cooker Usage

I am wondering if you are supposed to put water in all slow cookers? I saw my roommate put water underneath the ceramic insert and would like to know if that is the proper procedure? I have never ...
1 vote
5 answers
153k 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 ...
10 votes
5 answers
73k 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
1 answer
38k views

Is it safe to put fresh hot soup in a glass mason jar?

I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars and screw down the lids, is that safe? I ...
4 votes
3 answers
27k 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 ...
1 vote
2 answers
35k views

power failure and a slow cooker

I put a beef stew recipe in to my crock pot this morning at 7 am and set it for 8 hours on low. At 1 pm, the power went out for a few minutes. When power was restored, the slow cooker did not come ...
1 vote
1 answer
227 views

Did broiling kill my pork loin?

I know that the crockpot is not the best device to cook a pork loin but I found myself in this situation. The meat did reach 62C then was left to rest first in the "keep warm" mode of the ...
6 votes
1 answer
2k views

Is the green button on this frozen young turkey breast to be removed before being cooked in a slow cooker?

Is the green button on this frozen young turkey breast a thermometer? should it be removed before being cooked in a slow cooker? How can I remove it? Thanks
4 votes
4 answers
2k views

Slow cooker lasagna

Can a lasagna be made in the slow cooker, or will that cause the pasta to become unpleasant?
1 vote
3 answers
9k views

How to Use Frozen Bones for Bone Broth?

I've watched lots of videos on how to prepare bone broths. However, I haven't found much information about making it directly from frozen bones. I have understood that I should move frozen bones from ...
1 vote
1 answer
372 views

cooking with a round based clay pot on an electric stove

I have a clay cooking pot, similar to this one here and was wondering does anybody know of a heat diffuser I could use to cook with it over an electric Stove, Its meant for a naked flame such as gas ...
4 votes
2 answers
3k views

How long to slow-cook a small corned beef?

In honor of the day I want to cook corned-beef in our slow-cooker. I've read several recipes that say to cook a 3-4 pound brisket for 9-10 hours. However, the corned-beef I bought is only 2 pounds. ...
2 votes
2 answers
15k views

Pot roast hit safe temp. Should I keep cooking?

I always read that when cooking a pot roast in a slow cooker, you should cook on low for 8 hours. If you don't have time, 2 hours of high and 4 hours of low is OK, or 4 hours on high; but the best ...
3 votes
1 answer
172 views

Slow cooker bourbon meat recipe bitter

I have a recipe for bourbon braised spare ribs which calls for boiling the following sauce in a pan and then pouring it over 1lb ribs (boneless or bone in) and braised in the oven for several hours. ...
0 votes
1 answer
410 views

slow cooking vs pressure cook

What would be the difference if you slow cooked a piece of meat for 8 hours or pressure cooked a piece of meat for a relatively long time of 1.5 hours. Would they both be tender/soft and taste ...
15 votes
7 answers
138k views

How long should I cook pork for (at 100° C)?

I have a pork shoulder cooking in the oven right now at 100° C (212° F). I was planning on roasting it for 7 hours, will this be long enough to cook it safely? I saw the FDA chart about minimum ...
10 votes
3 answers
49k views

How (or is) "low & slow" turkey safe?

If I slow-cook a turkey over low, low heat for 12-18 hours, how does it stay "safe" when the turkey has been in the danger zone for a large majority of the cooking time? I've been slow-cooking ...
0 votes
2 answers
832 views

Most energy-efficient way to cook beans

I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to cook a lot of individual portions over the ...
2 votes
2 answers
2k views

Why is meat sometimes tender and sometimes tough when cooked for a long time?

If you overcook a steak it will end up tough and hard to chew. If you cook ox tail for a few hours, however, it will become extremely tender. What determines whether meat becomes tough or tender when ...
4 votes
6 answers
116k views

When to add vegetables in slow cooker?

I'm doing a nice beef roast in the crock pot today. Normally I roast the carrots and potatoes together in the oven but due to other things I need the oven for I'm going to add them with the roast. I ...
4 votes
1 answer
1k 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 votes
1 answer
481 views

Crock pot times vs internal temperature vs meat size

This is a generic and probably not very well posed question, although triggered by a specific recipe. The original recipe says to sear a pork loin in a pan, then deglaze with white wine and finally ...
3 votes
2 answers
373 views

When to start the timer on crock pot chicken confit

The recipes I have read call for 3 hours on Low temp, then 1.5 - 2 hours on High. Do I start the timer as soon as I turn on the crockpot, or let the crockpot come up to temp before starting the timer?
0 votes
2 answers
918 views

Slow cooker cooked too fast

Supposed to cook a 3 lb. pork loin on low 6-8 hrs., (was on low), to an internal temp of 160. Meat reached temp at 2 hours. What to do so it can be served in 4 more hrs. without being overdone or ...
4 votes
3 answers
2k views

Rescuing a tough brisket roast

I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a couple of carrots and baby potatoes on LOW for ...
7 votes
3 answers
182k 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
1 answer
1k 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 ...
1 vote
1 answer
2k views

Slow-roasting top round beef

I wanted to try out a recipe for a slow-roasted eye of round roast. However, I was unable to find this cut at my local market, so I purchased a top round roast instead. Can this cut be prepared the ...
4 votes
11 answers
64k 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, ...
6 votes
5 answers
10k 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
2 answers
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 ...
1 vote
2 answers
2k 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 ...
3 votes
3 answers
6k 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 votes
2 answers
191 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 votes
2 answers
35k 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 votes
1 answer
733 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
2 answers
585 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 votes
6 answers
11k 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
3 answers
1k 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 votes
3 answers
396 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 vote
4 answers
3k 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 votes
1 answer
146 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 votes
8 answers
143k 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 votes
1 answer
131 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.

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