Slow cookers .....why ?

[brewpete]

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]

A lump of what?

[aamcle]

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


aamcle

[johnnyboy1965]

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]

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.

[Jim]

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).

[chefgage]

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]

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