Questions tagged [slow-cooking]
Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.
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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?
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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, ...
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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 ...
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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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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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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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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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Why do people bury chili underground?
I remember watching a chili cookoff and saw a few contestants burying the pot of chili into the ground. What's the reason for this? Is there a way to replicate the effect in the kitchen without ...
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What temperature, in degrees, should I set my slow cooker to for a 5-pound pork shoulder?
I'm making pulled pork with a 5-pound pork shoulder in my slow cooker. My cooker has a temperature control that ranges from 200 to 400 degrees Fahrenheit. I hope to have it done in 6 to 8 hours. What ...
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Braising with 2 dutch ovens - time?
So, the wife and I are in charge of New Years dinner. That involves 2 5-lb boston butts.
One dutch oven is allclad, the other dutch oven is cast iron. The braising recipe calls for 8-10 hours on low ...
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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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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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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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What is the target internal temperature of pork back ribs for maxium tenderness?
Although there are many variations for how to cook 'baby back' ribs, there seems to be scant information concerning the target internal temperature of the meat when finished.
The question may be ...
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Will a pork shoulder be dry after 16 hours at 110C
I'm intending to do the following recipe with an 8lb (3.6kg) bone in shoulder (Essentially 30mins @230C/450F, 16hours @ 110C/230F, 45mins@230C/450F).
I'm concerned that such a long cooking time will ...
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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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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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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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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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Optimal cooking tool for long-duration steaming
I'm a recent college graduate, and will begin working 40 hour weeks soon. I'm not good at cooking, and I prefer to cook all of my food (fish, chicken, turkey, vegetables) by steaming them in a small ...
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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 ...
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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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Types of tofu that can be used in a crock pot
I am currently trying to get rid of some firm and soft tofu that's been in my fridge for a while, and I wanted to try out a few slow cooker recipes for braised tofu. However, all of these recipes call ...
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Can I cook meat on low for half the preset time?
I have a Crockpot that has preset settings to cook on high for 4 or 6 hours or cook on low for 8 or 10 hours. The Crockpot model is "Crock-Pot® SCCPVL605-B Cook and Carry Smart Pot Slow Cooker" and ...
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Can I make my fish stew recipe into a Chicken Caciatore recipe?
I have a theory - my fish stew recipe would make a great chicken cacciatore, simply by removing the clam juice and all the fish meat, and replacing the juice with a cup of chicken broth and a pound of ...
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Can I add frozen vegetables to my thawed chicken meat in a slow cooker?
I accidentally added frozen instead of thawed vegetables to my Chicken Alfredo meal I'm cooking in an Instant Pot (slow cooker mode). It's currently cooking right now, but I'm not sure if I should ...
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When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?
Hi guys I need some quick advice. I am about to slow cook a whole chicken and I and one question: Should I put the vegetables in while its slow cooking or will it be too mushy?
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Preparing slow cooked meats for the next day
This may be a basic question but I have never done it before (I have slow cooked meat before just not for the next day): I want to prepare different slow cooked meats, beef, pork and a lamb leg, for ...
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Maximum cooking time for beef joint in slow cooker?
I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock.
At the weekend I have family coming over, so the ...
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Chicken stock in slow cooker - danger zone?
How does one know if slow cookers are holding foods in the danger zone too long? I cooked chicken stock on high (a bit too full, water one inch from the top) but it wouldn't simmer, it seemed like 2-3 ...
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How long to store slow-cooked chicken in liquid in fridge?
I cooked some chicken in the slow cooker and stored the leftovers in the fridge. I put it all into a sealed tupperware container, but I put the chicken in with the liquid.
It just occurred to me that ...
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How to properly prepare a beef escalope (from the topside)?
I've read a number of recipes that call for different cooking times, so I'm a bit baffled.
Normally, the escalopes are cuts from the topside (that's the bottom) of a cow. These are then hammered with ...
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Flank postmortem (how I was outflanked)
Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and raisins. It's rolled and bound and goes ...
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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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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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Is it safe to use flax thread for cooking?
I was not able to get hold of hemp thread and so I bought flax (100%) thread instead. It smells a bit funny, but is it safe to use for cooking? I plan to use it for a bouquet.
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Will cooking meat in a slow cooker longer than the recipe calls for have any adverse effects? [duplicate]
I have a recipe for slow cooker beef curry that calls for beef chunks, coconut milk, and red curry paste. It says to cook on low for 8 or so hours. Suppose that near the end of the 8 hours I ...
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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 ...
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Does the temperature increase the longer the food is on the stovetop?
My physics knowledge is nonexistent, so I'm sorry for the ridiculously simple question.
When you're cooking on a stovetop (say on medium heat), does the temperature continuously increase the longer ...
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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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Slow cooker tips when on high and others remove the lid
I cannot use my slow cooker as designed, as I try to cook for my elderly parents. They do not rise before 11a.m., the kitchen is located upstairs with them, so they will hear or feel everything-and ...
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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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Slow cooking with diet coke [duplicate]
I really want to make the SW coke gammon in the slow cooker, but I'm going to be out of the house for around 6 hours is it safe to leave it unattended?
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Used warm setting by accident [duplicate]
I put some uncooked stew meat and veggies on this morning and left for 5 hours. When I came home I realized it was only set on warm. Is my meat safe to eat? I have now put it on the stove to cook.
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Adding uncooked rice to a slow-cooked stir fry
I'd like to make this slow-cooked chicken stir fry recipe.
It is suggested that it be served with rice. But I know rice itself can be made in a slow-cooker. If I don't mind having the rice already ...
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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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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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Is "high" on a slow-cooker supposed to mean 300 F?
I was following a recipe for slow-cooked meat and potatoes. The directions say to cook on "high" for 4 hours.
My slow-cooker, however, has a temperature range which ranges from "warm", to "150", to ...
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Oops left baby back ribs on warm instead of low for 7 hrs [duplicate]
Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?
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How long is the longest I can slow cook pork shoulder?
Everyone seems to say "low and slow" for pork shoulder. 225f or 250f for 8 or more hours.
What is the longest / lowest you can do? (without big risk of illnesses) eg, what would happen if you did ...
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