29 votes
Accepted

Can I slow cook noodles?

If by “noodles“ you mean pasta that comes in the dry form with or without eggs, then yes, you can make that in the slow cooker. There is one caveat though: other than your meat, which won’t be ...
Stephie's user avatar
  • 59.6k
21 votes
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'Caramelization' of tomato sauce in slow cooker

Short answer: if it doesn't get heated to the caramelization temperature then it does not caramelize. The science is here, and it says you need at least 110 °C for fructose. Browning in your case is ...
Luciano's user avatar
  • 4,843
19 votes
Accepted

Would cooking a leg of lamb for 12 hours be a problem?

It shouldn't be a problem. I would probably use a lower cooking temperature however. Start with a highish temperature of about 180-200C, to bring the meat out of the danger zone quickly, then lower it ...
ElendilTheTall's user avatar
18 votes
Accepted

Do I need to coat beef in flour mixture for slow cooked stew?

Browning your beef with some flour adds depth of flavor. The flour will act as a thickener, and by coating the meat with it you won't have problems with it clumping and getting little flour balls in ...
GdD's user avatar
  • 76.4k
16 votes

What does "wedge" mean, as in "wedge" a head of Cabbage?

Another way to say this is to quarter the cabbage. The goal is to make "wedges" (triangles, when viewed from above) that are smaller than an entire head of cabbage (easier to cook and fit in your slow ...
Erica's user avatar
  • 8,363
12 votes

Can I slow cook noodles?

You cannot add the noodles at the START, because the noodles will get soggy and make you a very unhappy eater. BUT: You can still eat things with pasta, of course! This page advises to add pasta just ...
Layna's user avatar
  • 1,367
11 votes
Accepted

Should I use my toaster oven for slow roasting?

In the question body, you say that you aren't trying to get roasted tomatoes, you are trying to get dried tomatoes. This is a very different process from roasting. Toaster ovens are great for roasting ...
rumtscho's user avatar
  • 139k
10 votes
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Why does meat dry out in high heat despite being submerged in liquid?

Meat being "moist" or "dry" is an oversipmlified description of the texture. It is not a straightforward measure of the amount of liquid, and also, meat is not a sponge. When ...
rumtscho's user avatar
  • 139k
9 votes

Is the green button on this frozen young turkey breast to be removed before being cooked in a slow cooker?

That looks to me like a pop-out turkey thermometer, yes; it's basically a spring-loaded plunger that's stuck to itself with a food-safe adhesive that, at a certain temperature, unsticks, which means ...
Blargant's user avatar
  • 2,431
8 votes
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what difference does slow cooking onions with/without broth make?

The issue is caramelization-- by cooking onions fairly slowly for a long period of time you can bring out the natural sweetness of the onions and caramelize the natural sugars present in the vegetable....
senschen's user avatar
  • 3,024
8 votes

Why are my beef short ribs still chewy after 5 hours?

There is conflicting information on the Internet about BBQ short ribs, so, I can see the confusion. Serious Eats suggests that you want to grill short ribs to an internal temperature of about 130 ...
moscafj's user avatar
  • 75k
8 votes
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Why are my beef short ribs still chewy after 5 hours?

Your ribs didn't get hot enough to break down the connective tissue, and the connective tissue is tough. You need to cook the ribs to an internal temperature of 180°-205°F. Don't worry about rendering ...
user76491's user avatar
  • 106
8 votes

Rescuing a tough brisket roast

Brisket is not a roasting cut; you didn't miss your train, it never left the station. Brisket is a very tough cut because of the presence of collagen, which breaks down at 72°C, and needs the presence ...
GdD's user avatar
  • 76.4k
8 votes

Did broiling kill my pork loin?

When the meat reached 62C (145F) it was done. The "warm" setting on most crock pots is between 74C and 80C (165F to 175F). So, any time spent in the warming mode, then the broiler, ...
moscafj's user avatar
  • 75k
7 votes

Split pea soup won't soften. Any way to soften the peas without burning?

Starting with more water than you think you need, keeping the lid on for a bit and then stirring a lot while it reduces to the desired consistency should be all you need to do. Don't go far from it ...
Chris H's user avatar
  • 44.2k
7 votes

How to cook fallow deer ribs?

You will not succeed in slow cooking your deer to a nice, flavourful dish. There is not enough collagen or fat to do so; this is generally true of wild game. It has occasionally worked for me with ...
wumpus D'00m's user avatar
  • 4,051
7 votes

Why is my meat still tough after hours of cooking?

When you're cooking something like a steak, or a prime rib roast and aim for a cooking temperature of say 135ish, you want it to be medium rare. The goal isn't to break anything down. Collagen starts ...
talon8's user avatar
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7 votes
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I Need to Cook Duchess Potatoes but the Oven Cannot go Above 135C or 275F

You are missing an option, which is to let the meat rest before serving and bake the potatoes at the right temperature. Most meats, especially beef, become more tender if they have a chance to rest, ...
GdD's user avatar
  • 76.4k
6 votes
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Can a slow cooker meatloaf get a browned crust?

It's very difficult. The trapped moisture can keep the meatloaf from drying out sufficiently to brown well. ... but if you vent the steam, you're also releasing a lot of the heat, so it might cool ...
Joe's user avatar
  • 80.7k
6 votes
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Differences between rice/pressure/multi/slow cooker?

There are several different categories of these devices, but they do all tend to look quite similar. Prices can vary by a very significant amount, though. So. Rice Cooker The simplest kind of rice ...
Matthew Walton's user avatar
6 votes
Accepted

Ways to displace liquids while cooking

There are many kitchen utensils which will work. My favorite will be canning jars, filled with some water so they don't float, and sealed. Food safe, can withstand the temperature, easily cleaned. One ...
rumtscho's user avatar
  • 139k
6 votes
Accepted

How to reduce the intensity of garlic in a soup?

Actually, soup is the easiest kind of dish to 'fix' from overseasoning. All you need to do is add more of the neutral liquid you started with--in this case, I'd use veg or chicken stock, but you ...
SgtStens's user avatar
  • 821
6 votes
Accepted

How does cooking food changes its content of carbohydrates and sugar?

This is a rather general question, and I will try to answer it in a general manner. First, the total amount of carbohydrates will not change, or maybe there will be a neglible reduction due to ...
rumtscho's user avatar
  • 139k
6 votes
Accepted

Slow cooking chicken (thigh), why 4 hours?

While both recipes will produce "cooked chicken thighs", the intended texture of the result is different. In the case of slow cooking, the temperature is meant to be high enough to render ...
Sneftel's user avatar
  • 29.2k
5 votes

How to use slow cooker for cooking meat without it turning into soup or stew?

As logophobe suggested in the comments, look for slow cooker recipes that aren't soups or stews. There are plenty, mostly in the direction of roasts. The general idea will be that you put a large ...
Cascabel's user avatar
  • 58.2k
5 votes

Slow Cooker makes a mess

The solution is real easy and you won't need do any of the crazy stuff mentioned above. Buy some baking paper (brown (sort of waxed) paper that you can line baking trays. The often come ready cut in ...
Tom Secrest's user avatar
5 votes

Sous vide without plastic bags?

If found a three-pack of those silicone dough-kneading bags on Amazon that are rated from -40°F to 450°F. The bags can go in the fridge or freezer for marinating or food storage. They came today, and ...
dkistner1111's user avatar
5 votes
Accepted

Split pea soup won't soften. Any way to soften the peas without burning?

The reason your split peas are hard is that you added salt or stock to the water before they finished cooking. From your initial post, you say you've added something called "Spike seasoning". I'm ...
GasparPannekoek's user avatar
5 votes

Slow-cooker burns mash potatoes instead of keeping them warm

That just looks like mildly burned mashed potatoes to me, possibly with a little oil/margarine included. I think the issue here is just that potatoes are thick, and there was no stirring. Slow ...
Cascabel's user avatar
  • 58.2k
5 votes

Pot roast hit safe temp. Should I keep cooking?

I highly recommend cooking pot roast (or any low-and-slow stew or braise) by checking the texture, rather than using time or temperature. Something like a steak can be cooked just to the desired ...
csjacobs24's user avatar

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