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slow cooker time..
Westminsterflye
29-04-2013
hi, I wonder what the longest time that someone has left their food on for in a slow cooker?
We had pork cooked over night Friday/Saturday (9 hours ish) then served at a dinner for friends on Saturday.
It was lovely, the more I use a slow cooker the more confident I get of leaving the contents for longer.
Any thoughts?
Yeah_Jackie
29-04-2013
About 12 hours on low is the longest I have done a bit of brisket.

Cheaper cuts of meat do better in the slow cooker.
smudges dad
29-04-2013
I once did over 24 by accident. Put something on in the morning with friends staying over but we decided to go out for a meal instead and I forgot to switch it off, and only realised as I was cooking a late breakfast. We reheated it in the evening and it was superb. From memory it was a beef stew.
Westminsterflye
29-04-2013
..as I thought it can be left for a long time.
I don't suppose there is a health and safety issue?
The meat really does benefit from long low cooking, and vegetables seem to hold together well.
We used a bottle of tanglefoot for the stock to cook the pork in which was lovely.
smudges dad
29-04-2013
Originally Posted by Westminsterflye:
“..as I thought it can be left for a long time.
I don't suppose there is a health and safety issue?
The meat really does benefit from long low cooking, and vegetables seem to hold together well.
We used a bottle of tanglefoot for the stock to cook the pork in which was lovely.”

The 80 degrees of a slow cooker should be enough to kill any bugs
degsyhufc
29-04-2013
Overnight has been fine for me.
Westminsterflye
30-04-2013
I can never get my hear around the phrase "cheaper cuts of meat"!
can anyone be more specific?
Last edited by Westminsterflye : 30-04-2013 at 13:08
smudges dad
30-04-2013
Originally Posted by Westminsterflye:
“I can never get my hear around the phrase "cheaper cuts of meat"!
can anyone be more specific?”

Don't do fillet steak in a slow cooker. Bascicly it's anything with harder working muscles on the animal where it takes longer to break down the fibre structure, like brisket, shin or oxtail.
Westminsterflye
01-05-2013
do you have to ask the butcher to give you these cheaper cuts? or are they ever packed?
Yeah_Jackie
01-05-2013
For slow cooking I'd shop for

Lamb
Scrag end
Neck
Shoulder
Shanks
Chump

Pork
Spare rib
Loin
Chump
Leg
Hock

Beef
Shin
Chuck
Brisket
Silverside
Skirt
Oxtail

Chicken
Thighs

They are all tougher / cheaper cuts of meat. Some of course will be cheaper than others but all will be cheaper than prime cuts from the animal. That they are tougher means they really benefit from a long slow cook and can be much more flavoursome than some prime cuts.
JulesF
01-05-2013
Originally Posted by Westminsterflye:
“do you have to ask the butcher to give you these cheaper cuts? or are they ever packed?”

You tend to get a wider choice at a good butcher, but many of the cheaper cuts that Jackie mentions in her excellent list above are widely available in the supermarkets.
LostFool
01-05-2013
I've done almost 24 hours before when I've put on a casserole to slow cook, gone out to the pub and forgot about it. The next day it was edible but more of a soup.
degsyhufc
01-05-2013
Originally Posted by Westminsterflye:
“do you have to ask the butcher to give you these cheaper cuts? or are they ever packed?”

Regarding beef:
In a supermarket it'll probably be packed as braising, stewing or casserole meat.

If you go to the butchers just tell them what you fancy making and they will recommend the best cut for the job.
Westminsterflye
01-05-2013
thanks
junnja
06-05-2013
Originally Posted by Yeah_Jackie:
“For slow cooking I'd shop for

Lamb
Scrag end
Neck
Shoulder
Shanks
Chump

Pork
Spare rib
Loin
Chump
Leg
Hock

Beef
Shin
Chuck
Brisket
Silverside
Skirt
Oxtail

Chicken
Thighs

They are all tougher / cheaper cuts of meat. Some of course will be cheaper than others but all will be cheaper than prime cuts from the animal. That they are tougher means they really benefit from a long slow cook and can be much more flavoursome than some prime cuts.”

Thanks. Very helpful post.
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