Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [slow-cooking]

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

271 questions
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How do I convert a recipe from a stew to use a slow-cooker

How do I convert a recipe given as a slow-boiled stew to a slow-cooker recipe? I assume that liquid amounts and probably onions and other flavorings need to change. What are those changes? What proportions? Are there particular ingredients I…
Charles Koppelman
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Does this sound like a reasonable way to slow cook a rib-eye?

OK, I will shortly be cooking my very first large piece of meat (i.e. not a single steak, but rather a larger one that I will carve into pieces when serving). I think I have the procedure down, but I want to go over it with you guys to make sure…
razumny
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Brown Rice vs White Rice in Stuffed Pepper

I often make a stuffed pepper in my crock pot stuffed with a ground meat and rice mixture. For liquid, I pour some tomato juice into the pepper. I used to make it with white rice, and it worked perfectly every time. I recently switched to using…
chama
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Can onion based recipes such as bolognese be cooked in slow cooker?

Slow cookers seem like an easy way to cook a meal if you are prepared to wait the 8 hours or so for the meal to cook. Can you simply put all the ingredients, including onion, for something like bolognese in a slow cooker and expect it cook properly?…
Paul Lassiter
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Is slow cooking for 24+ hours safe?

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 a thermometer in it. Its a new (to me) slow…
TheSean
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How can I save my curry - it's way too oily!

I cooked a chicken curry in the slowcooker last night, I came down this morning and its way too oily. I think because of this the coconut milk has separated a little too. Any way I can save this, even a little? Thankyou
serenskye
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How long should I slow roast a large (7.5lb/3.5kg) chicken for?

This Moroccan Slow Roasted Chicken with Preserved Lemon and Olives recipe suggests to cook a regular sized chicken for 3 hours at 325° F (160° C). I have a largish chicken (7.5lb/3.5kg) that I want to cook. For how long should I (slow) roast this…
Jason Neylon
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Can I use a larger crockpot than the recipe calls for?

I have a recipe that calls for use of a 4 qt crockpot. However, I only have a 6 qt. Is it okay to use the 6 qt instead? The recipe is for a pudding cake.
Renee'
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Mutton shoulder versus mutton leg - any difference in length of cooking?

I cooked mutton shoulder like advised in the answer for this question. It was under the foil and was cooked in the oven for like 3 hours. Now I have mutton leg instead of shoulder. The size is similar. Should the cooking time be different?
pawelbrodzinski
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Why do slow cookers have such a gap between the heating unit and the crock pot?

I've had a number of slow cookers in the past and all seem to be roughly the same in this regard: The outside of the unit is red hot to the touch when they're on The crock pot inside the unit can actually move around. It has maybe 0.5cm of…
roganjosh
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When to start the timer on crock pot chicken confit

The recipes I have read call for 3 hours on Low temp, then 1.5 - 2 hours on High. Do I start the timer as soon as I turn on the crockpot, or let the crockpot come up to temp before starting the timer?
WhisperinPints
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Should leftover meat be stored in cooking juices?

I put some pork shoulder in the slow cooker along with water, lime juice, apple cider vinegar, and spices. I then cooked it until it was falling apart. There's enough to last about a week. Should the leftover meat be stored in the juices, or will…
Ian Dunn
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Are there any health risks when making vegetable stock from kitchen leftovers?

I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or that people even do not peel carrots. I am using slow cooking, but when I would be using…
Martin Melichar
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Length of cooking time for stews and sauces

Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take place that require time? Or once each ingredient has had enough time to break down enough…
Tom
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Why does meat dry out in high heat despite being submerged in liquid?

My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural integrity, thereby letting liquid in?
Oirampok
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