Slow cookers .....why ?

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brewpete
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Re: Slow cookers .....why ?

Post by brewpete » Thu Nov 16, 2017 10:18 pm

hi just been looking and the link said 24-36 hours at 68c for a 2.5 kg lump finishing off in the oven with liquid smoke n bbq bark

johnnyboy1965
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Re: Slow cookers .....why ?

Post by johnnyboy1965 » Sun Mar 04, 2018 6:31 pm

A lump of what?

aamcle
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Re: Slow cookers .....why ?

Post by aamcle » Sun Mar 04, 2018 7:15 pm

Connect up you mash controller and they are great for mini mashes.


aamcle

johnnyboy1965
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Re: Slow cookers .....why ?

Post by johnnyboy1965 » Fri Mar 30, 2018 5:40 pm

Slow cookers really are a good pieces of kit, providing it has a accurate temperature setting. You can cook anything you like providing that you know a little about food science...This is not as daughnting (sp) as it seems.
Take a steak.....you like it medium...set your slow cooker to 50oC...wrap the steak in clingfilm and bung it in the slow cooker with water and leave it for a few hours...it wont over cook as it cant get any higher than 50oC. After a couple of hours, take it out, unwrap it, season with salt (no pepper at this stage, pepper will only burn). Get a very hot frying pan and finish off, to colour.
Im a chef with 36 years experience and this is how I cook my steaks, both at work and at home.
I can also cook a salmon fillet in a dishwaser

chefgage
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Re: Slow cookers .....why ?

Post by chefgage » Fri Mar 30, 2018 7:21 pm

I think a lot of people just think slow cookers are for cooking stews. Thats is one thing i dont use mine for. I am cooking a pork joint and a lamb shank this sunday. These are for hot sandwiches with stuffing. The meat when done will literely fall apart and to cut it will just need a fork :)

I do the meat in the slow cooker with just a bit of seasoning and NO liquid.

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Jim
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Re: Slow cookers .....why ?

Post by Jim » Sat Mar 31, 2018 9:07 am

That steak idea has me wishing I had a slow cooker now!

Also like the sound of doing joints in them (which would also leave the oven free for roast spuds).
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chefgage
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Re: Slow cookers .....why ?

Post by chefgage » Sat Mar 31, 2018 2:40 pm

Jim wrote:
Sat Mar 31, 2018 9:07 am
That steak idea has me wishing I had a slow cooker now!

Also like the sound of doing joints in them (which would also leave the oven free for roast spuds).
I cannot remember the last time i did a joint in the oven. I use the slow cooker everytime for a joint.

johnnyboy1965
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Re: Slow cookers .....why ?

Post by johnnyboy1965 » Mon Apr 02, 2018 6:31 pm

Its all about knowing the "cut" of the meat. The more the muscle is used, the tougher the meat, the more it needs cooking at a higher temp. Lamb shanks are a ideal "cut" to slow cook...80oC for 10 hrs and the meat will fall off the bone.
My personal favourite it braised ox cheeks...Ox cheek, onions, carrots, beef stock...10 hrs @ 80oC

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