Questions tagged [slow-cooking]
Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.
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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 ...
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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 ...
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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
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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 ...
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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
...
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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.
...
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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 ...
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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 ...
user95399
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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For slow cooker meal prep should I freeze the vegetables separately from the meat and sauce?
I have a new food saver vacuum sealer. I want to seal up all the ingredients for a slow cooker meal. Should I add the vegetables separately from the meat and sauce, or all in together? I was ...
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What to do with layer of fat on pork spareribs?
So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat.
Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs ...
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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 ...
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Turkey chili from raw in a slow cooker accidentally for 10 hours on warm [duplicate]
Just woke up and realized the turkey chili (2 cans kidney beans, 1 can black beans, 2 cans diced tomatoes, 1 lb turkey ground) had been cooking from raw on warm for 10 hours.
I'm a bit desolate ...
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Not sure of slow cooker setting in my multi pot
I have a Cook's Essentials K22739 multi use pot. It has 2 pressure cooker settings, and one setting each for steam, brown, warm and slow cook. If I have a small pork roast whose packaging says to ...
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Slow cooker - start from 'cold' or boiled?
I'm pretty handy with my slow cooker. I use it a lot - pot roasts, stews [curries, chilli, paysane etc]
However, I've always been a little paranoid about having everything completely up to ...
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How do I check stew doneness?
I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really applies in a stew. The broth will heat ...
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