31 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 ...
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  • 53.9k
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 ...
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  • 4,599
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 ...
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19 votes
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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 ...
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  • 66.6k
18 votes
Accepted

Can I cook a slow cooker recipe on high instead of low, but for shorter time?

It will be safe and edible. It might not be quite as good. Part of the appeal of slow cookers is just the convenience of leaving them unattended. The other appeal is low-slow cooking that blends ...
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  • 46.8k
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 ...
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  • 8,282
14 votes
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Cooked meat diaper: toxic?

According to the USDA: If packaging is accidentally cooked in a conventional oven, is the food safe to eat? Plastic packaging materials should not be used at all in conventional ovens. ...
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  • 341
14 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 ...
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  • 1,377
11 votes
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Chicken curry in a slow cooker turns out watery

A slow cooker needs a lot less water for the same recipe than something you simmer in a pan for 20 minutes. The sauce thickens in the pan because a lot of the water evaporates. In this case, most ...
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  • 58k
11 votes
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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 ...
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  • 124k
10 votes
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Should a roast be covered in liquid in a slow-cooker?

It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to ...
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  • 124k
9 votes
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What is the charcoal snake method and how does it work?

This is the method I use to smoke meat in my Weber! The basics are exactly what you see in the photo, with one more step. Start about a dozen (or in a 22.5" grill like that one, maybe 18-24) ...
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  • 1,040
9 votes

How (or is) "low & slow" turkey safe?

This article, by a reputable food scientist, summarizes the possible dangers inherent in slow cooking of turkeys, with some scientific citations and actual experimental data on microbiological growth ...
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9 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 ...
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  • 124k
8 votes
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Is it safe to prepare a crock pot recipe the night before?

Assuming it's a proper removable (some old ones weren't) inner crock pot you could (as in your other answer). BUT That pot will take a long time to warm up when you put it in and turn it on. I ...
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  • 38.5k
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....
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  • 2,990
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 ...
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  • 63.9k
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 ...
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  • 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 ...
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  • 66.6k
7 votes

Is there any danger to letting food cook in a slow cooker for a very long time?

Perpetual soup, which is exactly what you're talking about here, was a staple in many old world diets. It's still done in many places around the world today. Poland, Alaska, Russia, and many of the ...
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7 votes
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At what point is a beef stew being overcooked?

If you're cooking low and slow, with enough liquid, you'll end up with a style of stew called ragoût. The trick is to not add the vegetables during the cooking, unless they're either something that ...
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  • 75.3k
7 votes
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Is it okay to slow cook sausage casserole without pan frying the sausages?

There's no health issue here, the sausages will be cooked enough to be safe. The reason you fry off the sausages first is that you make the casings more edible, get flavor from maillard reactions and ...
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  • 66.6k
7 votes
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slow cooking chicken thigh in a spice mix

There is almost no such thing as overcooking chicken thighs. Chicken thighs are simply the most forgiving piece of meat known to man. The only thing that concerns me about your plan is that you plan ...
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  • 58k
7 votes

Will cooking a beef topside joint on a very low heat overnight make it dry?

If you add some liquid to the pan as well as covering it tightly, it should be fine. I'd suggest browning the joint well in a frying pan, slicing plenty of onions, resting the joint on them in the ...
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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 ...
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  • 3,719
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 ...
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  • 11.1k
7 votes
Accepted

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, ...
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  • 66.6k
6 votes

Do slow cookers require liquid to operate?

America's Test Kitchen and other sources say the opposite of what's being offered as advice here. They recommend using very little liquid in the slow cooker, and that, paradoxically, more water ...
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  • 61
6 votes

How to convert slow cooker recipes to pressure cooker with different cooking times?

There is no rule, you should use the cooking times in your chart or a reputable timing chart, I use this one hippressurecooking.com/pressure-cooking-times Basically, you'll want to phase-in the ...
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  • 61
6 votes
Accepted

Searing stew meat the night before

The accepted answer from the linked question is just as accurate in this situation. Assuming you're talking about "stew meat" sized pieces (about 2cm per side or so) by the time smaller pieces brown ...
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