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

In short: Kamado at 250-275f Short Ribs in for 4-5 hours The ribs have a layer of meat, then a small layer of fat, and then the meat on the ribs themselves. The top layer gets reasonably soft and edible, but the main chunk of beef is much too…
Lars Panzerbjrn
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What to do with layer of fat on pork spareribs?

So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs have been ready to receive my spice rub. So my…
Lars Panzerbjrn
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Can a sous-vide circulator fully replace a crockpot?

The idea is, to put a regular pot in a larger pot full of water and heat the larger pot with a sous-vide stick. Would this accurately simulate a crockpot? The only downside I can see, is that typical sous-vide sticks can not reach the temperature of…
user1721135
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Slow cooker - start from 'cold' or boiled?

I'm pretty handy with my slow cooker. I use it a lot - pot roasts, stews [curries, chilli, paysane etc] However, I've always been a little paranoid about having everything completely up to temperature before I drop it into the slow cooker element…
Tetsujin
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what difference does slow cooking onions with/without broth make?

I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions without broth (~6 hours) and add it in for the last leg of cooking (~2 hours) what…
Mohammad Athar
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How to reduce the intensity of garlic in a soup?

I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic flavor. Is there anything I can put in the soup to temper or balance the intensity of the…
Areawoman
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What is the purpose of washing pork?

I've read in a few recipes, especially ones using gelatinous parts of pork like the head and trotters, that long rinsing under running water, and several changes of water soaking is called for. Why is this? Why does this practice seem to be unique…
Ferris
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Making pearl couscous in slow cooker

I've been using a slow cooker to make casseroles lately and would like to try using it to make Israeli couscous. I can't find anything online that tells me how to do this. The reason I would like it to sit is so that it will absorb the herbs and…
Elorah
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How to cook fallow deer ribs?

Yesterday I tried to make fallow deer ribs in a slow cooker. With beef ribs, I cooked them in a temperature-controlled slow-cooker for about 12 hours at 75 °C = 167 °F and they where amazing! Done the same with fallow deer ribs, and they came out so…
lowtoxin
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Add spices/herbs early or late to a chili or stew in a crockpot slow-cooker?

Should spices and herbs be added early to a chili/stew in a crockpot slow-cooker to maximize their flavors? Or do the spices/herbs cook-out over a long time, effectively disappearing, and should instead be added late in the cooking process? Or does…
Basil Bourque
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Why isn't my stock consistent

I have been making my own stock for several years. I make it EXACTLY the same way every time. Sometimes it has a "gel" consistency,(which is awesome), and sometimes it is just a liquid.(still delicious.). What is the determining factor that…
Hutchette
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What are the criteria for 'Recipes for Space'?

I'm organising a workshop next week at the Science Museum in London. One of the topics we will be discussing is a 'Chef's challenge' called 'Recipes for Space'. The criteria for a 'Recipe for Space' are much more strict than here on earth (of course…
Thieme Hennis
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Slow cooker bourbon meat recipe bitter

I have a recipe for bourbon braised spare ribs which calls for boiling the following sauce in a pan and then pouring it over 1lb ribs (boneless or bone in) and braised in the oven for several hours. 1/2 cup teriyaki sauce 3/4 cup bourbon 1 T.…
Rachel S
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How to use slow cooker for cooking meat without it turning into soup or stew?

I was surprised when I completed using the slow cooker for the first time and it did not look like the ingredients anymore but the water I had added per the directions has turned into a thick brown broth. Essentially, the beef, potatoes, and…
seasonedaddict
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Slow cooked chicken

I recently had four chicken legs to cook, but my oven had failed a few days earlier. Grilling or microwaving didn't seem like a good idea, so with some trepidation I skinned them and then crammed them into my 3.5 litre slow cooker with some chopped…
Carl H
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