Questions tagged [slow-cooking]

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

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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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120 views

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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1answer
2k views

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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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 ...
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31 views

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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1answer
173 views

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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2answers
6k views

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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1answer
4k views

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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3answers
225 views

Is slow cooking safe?

With the new trend of slow cooking (at very low temperatures for very long periods of time), is there potential for increased unsafe bacteria growth?
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1answer
489 views

About chicken and osmosis

Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water would be unsalted, and meat would be ...
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1answer
217 views

what difference does slow cooking onions with/without broth make?

I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions without broth (~6 hours) and add it in ...
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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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1answer
2k views

'Caramelization' of tomato sauce in slow cooker

For the last few years I've made my tomato sauces in a slow cooker ('crock pot'), or actually, in a machine that is sold as a 'plate warmer' but works great for low temperature cooking. I pre-heat the ...
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95 views

Slow Cooked Pork Tenderloin

I am using a recipe for pork tenderloin that calls for 2 pounds of meat cooked for 1-2 hours in a slow cooker to 145 degrees. I want to increase the amount of meat in the slow cooker to 6 pounds of ...
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2answers
750 views

Cooking kidney beans in a slow cooker, how do I make sure they're safe?

I'm making 15 bean soup from a bagged dry bean mix that contains red kidney beans. Following the instructions, I soaked them overnight and threw out the water, but then thought I'd be clever and throw ...
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1answer
135 views

Chicken breast in slow cooker

I’m new to slow cooking and wanting to slow cook some chicken breast. I put in potato’s, onion and herbs along with whole chicken breast. Will this just burn onto the crock pot with no liquid in or ...
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3answers
166 views

Slow cookers - capacity and mess

I am thinking of buying a slow cooker because the communal kitchen is usually really nasty and I want to save time. I will use it for cooking up big amounts of meat (chicken fillet, minced meat mostly)...
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0answers
39 views

Keeping food slow cooking for indefinite periods [duplicate]

Here's a weird question for the food safety enthusiasts on the forum. I've just moved into a new apartment without a refrigerator. The landlord has promised to supply one in three weeks - and I don't ...
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2answers
6k views

Dry chicken breast in slow cooker

I like to use the slow cooker during the week. I usually leave at about 6am, and don't sit down and eat until around 6pm. I have a crock pot with a timer mechanism that automatically turns to warm ...

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