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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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Stew? Roast? Non-Braised Chicken?

I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call a stew, but with much less liquid. It's in the crockpot where it should be ready in about…
Jim Dennis
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Stewing meat with vinegar or adding it after

Wild turkey legs are rather tough, and some hunters even throw them away, but I decided to give it a shot in a slow cooker set at the lowest setting for 8 hours, with vegetables. I definitely like vinegar or citrus in my stews but as a condiment…
amphibient
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About chicken and osmosis

Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water would be unsalted, and meat would be more tender soaked in pure water? Thanks.
Daria Morozov
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Slow cookers - capacity and mess

I am thinking of buying a slow cooker because the communal kitchen is usually really nasty and I want to save time. I will use it for cooking up big amounts of meat (chicken fillet, minced meat mostly). The biggest I found has a capacity of 6.8…
Heuristics
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Keeping food slow cooking for indefinite periods

Here's a weird question for the food safety enthusiasts on the forum. I've just moved into a new apartment without a refrigerator. The landlord has promised to supply one in three weeks - and I don't feel like wasting money on a mini-fridge for such…
Daniel Rosehill
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Beginner chef in need of advice

I have little experience and little money. I would like to know beginner recipes that are well rounded. Sorry if this is in the wrong place, still pretty new.
user48102
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Ways to displace liquids while cooking

I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require. Since the ingredients are expensive, I don't want to waste it. I was thinking I could…
Dan Hastings
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What is the external operating temperature range for a Crock-Pot or other slow cooker?

Some quick online searches define an operating temperature for slow cookers: the minimum internal temperature is A, the simmering point is B, you have certain options depending on heat setting, etc., and of course you should avoid prolonged time in…
Christos Hayward
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How can I achieve the equivalent of "Slow Cook High" setting on my multicooker?

So a deal site popped up for this KitchenAid multicooker. I've been meaning to get a slow cooker for a while, and after checking the details of this guy, along with the rest of the stuff it does, I went for it. Today, I was planning on putting some…
seaders
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Pot roast hit safe temp. Should I keep cooking?

I always read that when cooking a pot roast in a slow cooker, you should cook on low for 8 hours. If you don't have time, 2 hours of high and 4 hours of low is OK, or 4 hours on high; but the best result is 8 hours on low. I recently got a new slow…
tsilb
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How do I time slow cooking to be ready for lunch?

Slow cooker recipes often need to cook for 6 or more hours. As I mainly eat my main meals at lunchtime, that means getting up particularly early to prepare the dish. Is it safe to delay the start of cooking dishes that use meats such as…
Rich
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Pressure Cooker vs. Slow Cooker for Moist Meat

This question: Why does meat in the crockpot always end up dry? discusses challenges and potential solutions to getting moist meat while cooking with a slow cooker. If I were to switch to a pressure cooker, would that be another method to keep meat…
Michael Ohlrogge
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Do Dumplings Mind Being in the Fridge?

I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at the same time as the stew to save on wash-up. Then I stored them in the fridge for 4 hours…
Daron
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Is it safe to put fresh hot soup in a glass mason jar?

I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars and screw down the lids, is that safe? I don't have any experience with canning.
Joseph
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Slow Cooker: Recipe says Medium, mine has high and low only

I want to cook a recipe that says to cook at medium-high for eight hours, however my slow cooker only has high and low. How do I cook my recipe so the meat doesn't resemble old shoe leather? Thanks :)
StarryG
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