Questions tagged [slow-cooking]
Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.
271
questions
3
votes
0
answers
74
views
What are the criteria for 'Recipes for Space'? [closed]
I'm organising a workshop next week at the Science Museum in London. One of the topics we will be discussing is a 'Chef's challenge' called 'Recipes for Space'. The criteria for a 'Recipe for Space' ...
- 131
3
votes
0
answers
5k
views
Is slow cooking for 24+ hours safe? [duplicate]
I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
- 159
2
votes
4
answers
178
views
Ways to displace liquids while cooking
I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require. Since the ingredients are expensive, I ...
- 131
2
votes
2
answers
6k
views
How can I filter out unwanted particles in my chicken broth?
I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs back in, pour some extra water in, and let ...
- 123
2
votes
3
answers
3k
views
Slow cooked steak
OK, I've got a big dinner coming up, and I want to do something different. What I want to do is a large piece of meat, cooked slowly in a low heat oven until it reaches a core temperature of about 50 ...
- 1,809
2
votes
3
answers
383
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 ...
- 195
2
votes
5
answers
4k
views
Can I make a good pizza in a home portable oven?
I have a portable small oven with a max temperature of 250°C.
There are two hot bars, one at the top and the other at the bottom.
First of all, I'm not sure that I can get good pizza in that.
My ...
- 141
2
votes
3
answers
2k
views
Best beef joint for slow cooker
I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell ...
- 319
2
votes
1
answer
5k
views
What temperature should a crock pot slow cooker cook at?
I have a crock pot that will generate a low boil on the "Low" setting and dries out anything that is cooked for a long period. I'm wondering if the temperature regulator is too high, but I can't know ...
- 264
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 ...
- 63
2
votes
3
answers
6k
views
Can I slow cook a 3.25 beef roast for 4 hours on high, refridgerate in the crock pot overnight and then cook on low again in the morning for 4 hours?
Can I slow cook a 3.25 beef roast (not browned) with vegetables for 4 hours on high, refrigerate in the crock pot overnight, and then cook on low again in the morning for 4 hours?
I am new to cooking ...
- 21
2
votes
2
answers
20k
views
Defrosting approx 3.5kg of pork, and then cooking more than once?
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a ...
- 163
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 ...
- 121
2
votes
2
answers
14k
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 ...
- 121
2
votes
2
answers
4k
views
Crock pot left on high for longer than recipe called for
My recipe said to cook the chicken on high for 1 hour then low for 5-6 hours. I forgot to change to low and it was on high for almost 2 hours. How do I adjust the time on the low setting now?
2
votes
3
answers
240
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)...
- 145
2
votes
2
answers
23k
views
Slow Cooker: Recipe says Medium, mine has high and low only
I want to cook a recipe that says to cook at medium-high for eight hours, however my slow cooker only has high and low. How do I cook my recipe so the meat doesn't resemble old shoe leather?
Thanks :...
- 21
2
votes
3
answers
374
views
how early can I put food into a slow-cooker?
I am considering getting a slow-cooker. I leave for work by 8am, return about 4pm and feed my family dinner about 5pm. Can food sit in the slow cooker that long?
Thanks.
- 21
2
votes
1
answer
862
views
Achieve the same consistency as 8 hour slow cooked inside skirt steak in a fraction of the time?
I have a process that calls for a 6-8 hour slow cooker braising of inside skirt steak.
The skirt steak becomes incredibly soft and the connective tissue adds a lovely gelatinous luxurious mouthfeel ...
- 273
2
votes
1
answer
1k
views
Pressure Cooker vs. Slow Cooker for Moist Meat
This question: Why does meat in the crockpot always end up dry? discusses challenges and potential solutions to getting moist meat while cooking with a slow cooker.
If I were to switch to a pressure ...
- 175
2
votes
1
answer
11k
views
Do Dumplings Mind Being in the Fridge?
I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at the same time as the stew to save on wash-...
- 960
2
votes
2
answers
488
views
How do I quickly get okra to stop being goopy?
It's irritating to cook any recipe with okra. I love okra, but it always takes a long time to burn off all the goopy stuff. Is there a way to get rid of it more quickly so my okra will be ready sooner?...
- 131
2
votes
2
answers
11k
views
Substituting parchment for foil in slow cooker
A slow cooker gooey brownie recipe calls for using aluminum foil as a liner.
Can I substitute parchment paper for the foil?
Since the OP seems to be long gone, I'm going to edit in this recipe, ...
- 21
2
votes
1
answer
104
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 ...
- 23
2
votes
2
answers
2k
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 ...
- 398
2
votes
1
answer
4k
views
How can I achieve the equivalent of "Slow Cook High" setting on my multicooker?
So a deal site popped up for this KitchenAid multicooker.
I've been meaning to get a slow cooker for a while, and after checking the details of this guy, along with the rest of the stuff it does, I ...
- 121
2
votes
1
answer
224
views
How do I time slow cooking to be ready for lunch?
Slow cooker recipes often need to cook for 6 or more hours. As I mainly eat my main meals at lunchtime, that means getting up particularly early to prepare the dish.
Is it safe to delay the start of ...
- 749
2
votes
2
answers
1k
views
Brining...at high temp?
I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook (sous-...
- 285
2
votes
2
answers
497
views
Cooking with a crock pot - temp
I'm thinking about getting a slow cooker, so I was checking out some recipes. Many say something along the lines of:
Cook Time
4 - 5 hours on LOW
2 - 2.5 hours on HIGH
Slow Cooker
4 - 4.5 Quarts
6 - ...
- 123
2
votes
1
answer
2k
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 ...
- 216
2
votes
2
answers
7k
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 ...
- 21
2
votes
1
answer
872
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 ...
2
votes
1
answer
701
views
What is the external operating temperature range for a Crock-Pot or other slow cooker?
Some quick online searches define an operating temperature for slow cookers: the minimum internal temperature is A, the simmering point is B, you have certain options depending on heat setting, etc., ...
- 163
2
votes
1
answer
37k
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 ...
- 123
2
votes
1
answer
763
views
Cooking Potatoes
I'm having a problem cooking potatoes using a slow cooker recipe. I'm using russet potatoes. Recipe did not specify what to use. Recipe said "thin sliced". Used mandoline to crinkle cut 4.5mm thick (...
2
votes
1
answer
588
views
Slow cook pork shoulder without it falling apart
I have a 2Kg pork shoulder which I would like to cook in a slow cooker (first time user of a slow cooker) so it tenderizes but I also would like it to be able to be cut it in some way to serve with ...
- 121
2
votes
1
answer
2k
views
can a crock pot go bad?
We have a late 1970s/early 1980s slow cooker (Hamilton Beach Crock Watcher), inherited from my in-laws, that we used to use on roasts, pork loins, etc. and get incredibly tender, easy-to-shred, ...
- 123
2
votes
1
answer
1k
views
When (and how) do I add a pre-packaged japanese curry to a slow-cooker?
Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker.
Is the most optimal means to melt the roux with a little hot water in a seperate ...
2
votes
0
answers
47
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 ...
- 201
2
votes
0
answers
126
views
Beginner chef in need of advice [closed]
I have little experience and little money. I would like to know beginner recipes that are well rounded. Sorry if this is in the wrong place, still pretty new.
- 21
2
votes
2
answers
4k
views
Am I slow cooking chicken correctly?
I tried to slow cook chicken today using the hob on my gas cooker. I started on a very very low heat and just left it for an hour and noticed it was doing a good job of absorbing flavours in the ...
- 3,835
1
vote
5
answers
152k
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 ...
- 11
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 ...
- 113
1
vote
1
answer
201
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 ...
- 794
1
vote
1
answer
5k
views
Why is my meat still tough after hours of cooking?
I have been cooking this meat
in 200-250f for hours. But its still very tough. It doesnt stand the fork test.
Why? Could it be because the collagen needs lower temperatures to break down?
- 5,845
1
vote
2
answers
1k
views
Slow-cooker burns mash potatoes instead of keeping them warm
Another question regarding mashed potatoes. I have prepared my (vegan-friendly) mashed potatoes, and now I want to keep them warm. I decided to place them in a slow cooker on the 'LOW' setting, ...
- 675
1
vote
3
answers
13k
views
How to boil away water from a sauce without it splashing?
When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place.
However, with the lid on, the sauce retains much more water than I ...
- 113
1
vote
3
answers
258
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?
- 111
1
vote
1
answer
327
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
...
- 17
1
vote
1
answer
3k
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 ...
- 113