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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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Cooking Potatoes

I'm having a problem cooking potatoes using a slow cooker recipe. I'm using russet potatoes. Recipe did not specify what to use. Recipe said "thin sliced". Used mandoline to crinkle cut 4.5mm thick (more surface area). Recipe said done in 4hrs on…
Walter Grzelewski
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How do I quickly get okra to stop being goopy?

It's irritating to cook any recipe with okra. I love okra, but it always takes a long time to burn off all the goopy stuff. Is there a way to get rid of it more quickly so my okra will be ready sooner?
coDe murDerer
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Substituting parchment for foil in slow cooker

A slow cooker gooey brownie recipe calls for using aluminum foil as a liner. Can I substitute parchment paper for the foil? Since the OP seems to be long gone, I'm going to edit in this recipe, since it's the first Google hit if you search for…
ali
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Can I slow cook a 3.25 beef roast for 4 hours on high, refridgerate in the crock pot overnight and then cook on low again in the morning for 4 hours?

Can I slow cook a 3.25 beef roast (not browned) with vegetables for 4 hours on high, refrigerate in the crock pot overnight, and then cook on low again in the morning for 4 hours? I am new to cooking at all! Bonnie
Bonnie
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Best beef joint for slow cooker

I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell apart on carving. I'd like a cut that is soft but…
Alex
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how early can I put food into a slow-cooker?

I am considering getting a slow-cooker. I leave for work by 8am, return about 4pm and feed my family dinner about 5pm. Can food sit in the slow cooker that long? Thanks.
rwf
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Achieve the same consistency as 8 hour slow cooked inside skirt steak in a fraction of the time?

I have a process that calls for a 6-8 hour slow cooker braising of inside skirt steak. The skirt steak becomes incredibly soft and the connective tissue adds a lovely gelatinous luxurious mouthfeel when large chunks of the skirt steak are served…
jc303
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Crock pot left on high for longer than recipe called for

My recipe said to cook the chicken on high for 1 hour then low for 5-6 hours. I forgot to change to low and it was on high for almost 2 hours. How do I adjust the time on the low setting now?
Margaret Rose
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Slow cook pork shoulder without it falling apart

I have a 2Kg pork shoulder which I would like to cook in a slow cooker (first time user of a slow cooker) so it tenderizes but I also would like it to be able to be cut it in some way to serve with vegetables rather than shredding and being pulled…
bhttoan
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can a crock pot go bad?

We have a late 1970s/early 1980s slow cooker (Hamilton Beach Crock Watcher), inherited from my in-laws, that we used to use on roasts, pork loins, etc. and get incredibly tender, easy-to-shred, falling-off-the-bone results pretty regularly. Lately,…
RwwL
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When (and how) do I add a pre-packaged japanese curry to a slow-cooker?

Opinions across the internet vary on the most effective time (and method) of adding the curry roux to the slow-cooker. Is the most optimal means to melt the roux with a little hot water in a seperate saucepan and add it on top of the other…
Brian Ballsun-Stanton
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Can I make a good pizza in a home portable oven?

I have a portable small oven with a max temperature of 250°C. There are two hot bars, one at the top and the other at the bottom. First of all, I'm not sure that I can get good pizza in that. My crust never gets heated much, it looks like the base…
Mirage
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Slow cooked steak

OK, I've got a big dinner coming up, and I want to do something different. What I want to do is a large piece of meat, cooked slowly in a low heat oven until it reaches a core temperature of about 50 degrees Celsius, then to finish off on a piping…
razumny
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Brining...at high temp?

I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds with 1 stone: brine + slow-cook (sous-vide) at the same time for 12 hours or so (temp at…
pixelfreak
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Defrosting approx 3.5kg of pork, and then cooking more than once?

I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a buffet and I'd like to serve it as pulled pork,…
Luke
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