AndThenThereWasLight asked:
If a recipe called for LOW for 10 hours or HIGH for 3 hours i don’t understand how that works because on both settings the food simmers which means that the food is being cooked at the same temperature whether it is on LOW or HIGH
If a recipe called for LOW for 10 hours or HIGH for 3 hours i don’t understand how that works because on both settings the food simmers which means that the food is being cooked at the same temperature whether it is on LOW or HIGH
right?
Tags: Slow Cookers, Temperature
January 1st, 2009 at 2:03 pm
No, they are not the same. Think rate of heat flow here. A higher setting means heat is applied at a higher rate The greater the difference in temperature, the greater the rate of heat flow from the hot to the cooler areas. Water may boil when set on LOW and it will take a certain amount of time to do it. On HIGH, it will still boil, but will get to the boiling point much sooner. And when the water finally does boil, you will see the rate the bubbles form is much different. The greater the rate of heat flow, the more vigorous the boil.
January 4th, 2009 at 3:46 pm
I understand your confusion. I don’t really understand my slow-cooker either. I always set it on “low”. But it’s my understanding that the food will cook faster on “high”. So, if you’re going to be gone all day and want dinner when you come home, set the cooker to “low.” However, if it’s a Sunday afternoon, say about noon, and the family will be there at four for Sunday dinner, you can set the timer to “high” and the results will be the same.
January 4th, 2009 at 8:02 pm
Slow cooker usually has 2 settings (low & high) where sometimes with medium. Now! high setting will set off faster cooking for example chicken, where food that is required shorter duration. for food like beef of other higher texture meat, where cooking duration needs longer duration simming without getting it dry easily.
The best example i can give you is beef stew, this method of cooking required the beef to be soft & the aroma extracted out of the meat 100%. Therefore a duration of at least 6 to 9 hours is required & without dryness in the end results. Where as for chicken, the texture is lower compare to beef, it required only around 3 to 4 hours. Any longer duration than that will give you soft chicken bones too. Well, its delicious too.
Try my personal recipe :
Ox tail with beef cube. Some potatoes, 1 onion, 1 Garlic (unpeeled), some chop carrots, 1 big tomato, 1 piece of ginger (size of a thumb) & a teaspoon of rice wine, add a cube of chicken stock and water. Slow cook it with low for 10 hours & you will get wahlaaa !