Questions tagged [slow-cooking]

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

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What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?

1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...
James Wilson's user avatar
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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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What is a reasonable temperature for slow cooked beef spareribs?

I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http://www.insearchofheston.com/2014/03/how-...
Douglas Held's user avatar
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2 answers
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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 ...
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brothy baked beans [closed]

I've baked beans millions of times! Today I par boiled my beans and am making them in the crock pot. The broth always vanishes and thickens up, sometimes I'll need to add extra water. Not Today!! ...
Bootsie's user avatar
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Broken Slow cooker [duplicate]

I put 5 pounds of cold chicken in my crock pot at about 2 am. I had put lemon pepper and salt in with it. I got up this morning about 9:30 or 10 and discovered that it seems my slow cooker broke right ...
Lavender's user avatar
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What's the basic technique for long braising of pork?

I boiled 1kg chunk of pork 12 hours: first boiling 45 min 8 h at low heat 45 min boiling low heat now some hours I am not sure if this was a good strategy. I know there's no single "right" way, ...
Léo Léopold Hertz 준영's user avatar
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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 ...
Bee Magnolia's user avatar
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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 ...
Dandan's user avatar
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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 ...
J. Doe's user avatar
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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 ...
ina's user avatar
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Can I use low-temperature cooking for foie gras

I used to cook my meat (beef, duck) at 58°C, but I never cooked foie gras of myself. Is it possible to use this cooking method for this? I am wondering this because I saw a recipe with a beef piece ...
elpha01's user avatar
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Whoops- put turkey chili in the crockpot on warm all day. Is it safe once cooked? [duplicate]

I just called home & hubby said the chili was still raw when he got home . He turned it up to high and is making something else for tonights dinner. He did not put in thermometer before turning ...
Lisa Mecca-Primps's user avatar
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Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala? [closed]

I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can ...
hawkeye's user avatar
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Adapting a large crock pot recipe to a smaller crock pot [duplicate]

I've found similar questions, but they have all be very generic. I'm curious about a specific recipe, http://www.foodnetwork.com/recipes/sandra-lee/smothered-meatloaf-recipe.html It calls for a 5-qt ...
chasepeeler's user avatar
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Will changing the setting on my Crock Pot reset the timer?

If I have a Crock Pot "Smart Pot" set to "High" (or 4 hours) and then I change the setting to "Low" or 10 hours, does the time start over or will it just cook for 10 hours from the time I changed it? ...
Robert's user avatar
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2 answers
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Should I continue to cook Chicken which has only started to cook briefly then cooled by mistake

I started to cook chicken casserole in the slow cooker, for about 20 minutes on high so that I could then turn it down to low and leave cooking. However, I accidently turned the slow cooker off and so ...
Lynn's user avatar
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1 answer
272 views

Slow cooked lamb [closed]

I have accidentely put a whole leg of lamb in slow cooker and turned to warm. It took 6 hours until I noticed. Is it safe to eat if I either cook on high or put in preheated oven?
liz Uden's user avatar
-1 votes
1 answer
579 views

Does a stovetop warming element obviate the need for a slow cooker?

Context I am not convinced that wasting all the energy needed to heat an oven is necessary for replacing a slow cooker. A well-designed (thick bottom, continuing to heavy walls) pot on the stove ...
Calaf's user avatar
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Corned beef on warm for 2 hr before cooking [duplicate]

I had my corned beef in the slow cooker on warm for 2 and a quarter hours before I saw it was not on high. I then turned it to high and continued to cook it. Is it still safe to eat?
user23827's user avatar
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1 answer
1k views

Converting to a 2 quart slow cooker

I have a 2 quart slow cooker (crock pot) and I am cooking for two. Do I just half the ingredients called for in a 8 qt. recipe?
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