![]() ![]() ![]() If your bean soup recipe didn't work, maybe it was a bad one. Like I said, they shouldn't be that sensitive. I wouldn't really try to assign temperatures to slow cooker recipes. It's not boiling fast enough to lose a huge amount of liquid (or worse, boil over) with the lid on. In either case, it shouldn't be a full rolling boil it's just boiling on the bottom, so the rest of the liquid is probably a bit below the boiling point. In many cases, this just matters because the quantity in the pot varies, and it takes more to keep the stuff at the top hotter if it's farther from the bottom, or if it hasn't all cooked down into the liquid yet. They're expecting to be approximately boiling for most of the time, and the difference between low and high is pretty much whether the boil is marginal or a bit more substantial. Slow cooker recipes are not supposed to be very sensitive. The point isn't controlled sub-boiling temperatures, it's something on the border between simmering and boiling for foods that just need a long time to cook at that approximate temperature. It sounds like you were expecting slow cooking to be like sous vide. I see this question is asking something similar, but got no answer. Wikipedia says 77 oC for "low" and 88-93 oC for "high". Recipes? And where can I get some reliable recipes? What temperature should I use when I see "high" or "low" on My specified temperature (for sous vide cooking). Recently I got a PID controller that holds my cheapo Ronson within 0.1 oC of Whole experience just put me off slow cookers. ![]() Look/taste like (it was a black beans soup IIRC) the impreciseness of the I'm not familiar with what the outputs should With it boiling its contents, I still found that a longer cook time is needed Surely that wasn't slow cooking? And even The particular slow cooker I have (a cheapo Ronson one) would boil itsĬontents even on "low" setting. Pressure cooker or 230 C in an oven, it's much clearer what the inputs shouldĪbout a year ago, I tried to follow some slow cooker recipes and found that To give a frame of reference, when a recipe says to cook under 15 PSI in a How then can I trust or follow slowĬooker "recipes" (double-quotes intentional)? Pot, etc) are completely un-standardized. I mean they tell you to cook xxx all day on high, or yyy for 6 hours on highīUT, the actual devices themselves whatever name they go by (slow cooker, crock On a whole I'd like someone to explain how slow cooker / crock pot recipes are ![]()
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