Slow Cooking Tips and Recipes

Sample recipe links are at the end of this post.

Slow cooking can be an arcane art due to different temperature settings and efficiency of individual units and the quality of the ingredients being cooked.  Environmental factors such as climate and altitude together with electrical current consistency are also factors.  After a day researching (see below), I have found that newer slow cookers tend to cook at lower temperatures than older ones and are better sealed.

These differences make it difficult to cook from assorted recipes, as each recipe may be directed at a certain type and age of slow cooker than the one being used.  The result may be under/over cooked or dry and tough food.

I have two slow cookers, a new 5 in 1 multi cooker which allows me to saute and brown ingredients prior to slow cooking and an older ceramic style cooker.  Using the below research and the recipe books for these two slow cookers, I have come up with the following:-

Slow Cooker Type New Wave 5 in 1 Kambrook KSC100

Oven or stovetop 15 - 30 minutes 1 hour 1 - 3 hours 15 - 30 minutes 1 hour 1 - 3 hours

Slow cooker (high) 95–100 °C (203–212 °F) 2 - 3hours 4 - 6 hours 6 - 8 hours 2 - 3hours 3 - 4 hours 4 - 6 hours

Slow cooker (low) N/A N/A N/A N/A 4 - 6 hours 6 - 8 hours 8 - 12 hours

Heat Settings

By Manufacturer:-

Slow cooker (Type) West Bend Crockpot Cuisinart NewWave 5 in 1

Setting - high 93–100 °C (200–212 °F) 149 °C (300 °F) 100 °C (212 °F) 95–100 °C (203–212 °F)

Setting - low 79–85 °C (175–185 °F)  93 °C (200 °F)  93 °C (200 °F)

Setting - simmer  NA  N/A 85 °C (185 °F)

Setting -warm 68–77 °C (155–170 °F)  N/A 74 °C (165 °F)

By Cooking Pages:-

Source Wikipedia  Crok Pot King Answer Line DVO

Setting - high N/A 149 °C (300 °F) 149 °C (300 °F) 149–163 °C  (300–325 °F)

Setting - low 79–93 °C (175–200 °F) 93 °C (200 °F) 88 °C (190 °F) 93–99 °C (200–210 °F)

Setting - simmer  N/A  N/A 85 °C (185 °F) N/A

Setting -warm 71–74 °C (160–165 °F)  N/A 74 °C (165 °F) N/A

Timing

Taste.com suggests:-

Oven or stovetop 15 - 30 minutes 30 - 45 minutes 45 minutes to 3 hours

Slow cooker (high)  1 1/2 - 2 1/2 hours  2 - 3 hours  4 - 6 hours

Slow cooker (low)  4 - 6 hours  6 - 8 hours  8 - 12 hours

 BbcGoodFood advises:-

Oven or stovetop 15 - 30 minutes 30 mins - 1 hour 1 - 2 hours 2 - 4 hours

Slow cooker (high)  1 - 2 hours  2 - 3 hours  3 - 4 hours  4 - 6 hours

Slow cooker (low)  4 - 6 hours  5 - 7 hours  6 - 8 hours  8 - 12 hours

Root vegetables can take longer than meat and other vegetables so put these near the heat source, at the bottom of the pot.

Slow Cooking for Dummies simplifies it:-

Oven or stovetop 45 minutes 50–60 minutes

Slow cooker (high)  3–4 hours  4–5 hours

Slow cooker (low)  6–10 hours  8–10 hours

AustralianBeefandLamb formulates:-

As a general guide 1 hour of simmering on the cooktop or in the oven equates to about 2-2.5 hours on high or 5-6 hours on low in a slow cooker.

Slow Cooker Recipes from Huff Post

Slow Oven Roasted Rolled Beef Brisket

This was my first attempt at "low and slow cooking" albeit in an electric oven as opposed to a charcoal smoker.  It turned out exceptionally well.   A cheaper and tougher cut of meat turned out to be one of the most moist, tender and tasty roasts I have ever done.  The recipe is based on Texas Oven - Roasted Beef Brisket, and has been adapted to suit Aussie conditions and availability of the meat cut.

Beef Brisket is the breast of a cow and is normally ordered in large slabs in the States.   This type of cut has not been popular in Oz and is normally sold as a rolled pot roast.  The slab is available from good butchers as a pre-order, whereas the rolled version is freely available.

After much research, I have estimated the following times for oven roasting a rolled brisket, (the longer the bake, the better):-

100 degC  =  3.50    hours/kilo
110 degC  = 2.647   hours/kilo
120 degC =  2.20     hours/kilo

Many web pages state 1.5 hours per pound at 250 degF or 3.31 hours per kilo at 121 degC.

Serves:  10.  Preparation Time:  15mins.   Cooking Time:  7 hours.  Resting Time:  1 hour.

Ingredients

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
2 kilos/4 pounds rolled beef brisket

3 cups beef stock

Method

The original recipe asked to make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf and season the raw brisket on both sides with the rub.  I rubbed the brisket with just the salt and pepper only and made a jus with the remaining ingredients
.

Set aside jus and rubbed brisket in a roasting pan and let it sit uncovered for at least an hour.  The roast will need to be covered later, so a pan with a lid is beneficial otherwise have aluminum foil available.

Pre heat oven to 200 degC, then reduce it to 100 degC  and immediately place roast in the oven uncovered, for 2 hours.  The initial high temperature helps sear the outer roast and mold the rub to the meat.

Add jus to cover 1/2 inch of the roasting pan.  Don't let the jus contact the meat.   Place the lid or cover pan tightly and continue cooking for 5 hours, or until fork-tender.

Let the meat sit covered for at least thirty minutes ( I prefer an hour).  Slice meat thinly across the grain. Thicken the jus with maize flour if necessary and drizzle over the meat.

Other references:-

Kitchen Riffs

Hilah Cooking

Savoy Cabbage with Pancetta

I cooked this last Saturday as an accompaniment to Di's baked salmon. The cabbage comes out rich and creamy. The two went extremely well together. It was such a treat, I Facebooked it!

We used the leftovers as a type of "bubble and squeak" with eggs the next morning!

I use a multi-function cooker for this recipe, however you can use a pressure cooker, oven safe pot or a pot and slow cooker; as you will need to both saute and slow/pressure cook.

 As is often the case, I was bragging about my cooking expertise with my mate down the pub (we often compare what's for dinner) and he asked for the recipe, so here 'tis Rick:-

Serves 4

Ingredients:-

1 large savoy cabbage, thinly shredded
185 g pancetta, diced
1 brown onion, sliced
1 garlic clove, chopped
60 ml dry white wine
2 tsp caraway seeds
Salt and fresh ground pepper

Method:-

Saute the pancetta until the fat is rendered.
Add the onion and saute until soft.
Add the garlic.
Add the cabbage one handful at a time until each handful has cooked down.
Pour in the white wine and add the caraway seeds.
Cook for 5 mins until the cabbage has completely wilted.
Add salt and pepper to taste.

Slow cook (95-100 deg C) for 2 hours or
Pressure cook on high (13 psi) for 10 minutes

Ready to serve.