Slow Cooker Temperature
- Aytundra
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Slow Cooker Temperature
What is the upper limit of temperature for a slow cook method?
A tundra where will we be without trees? Thannnks!
Re: Slow Cooker Temperature
As low as possible
It depends on how far you're willing to go, but I've seen 80°C as arbitrary upper limit, and people post figures like 60-70°C for 3 hrs.
See also: viewtopic.php?f=7&t=2986
It depends on how far you're willing to go, but I've seen 80°C as arbitrary upper limit, and people post figures like 60-70°C for 3 hrs.
See also: viewtopic.php?f=7&t=2986
Re: Slow Cooker Temperature
But why 80°C?
... is it because we are afraid of damaging the good protein structures of the food
or is it because we are afraid of damaging the good lipid structures of the food?
... is it because we are afraid of the toxins produced from denatured proteins from the food
or is it because we are afraid of the toxins produced from oxidised lipids from the food?
... is it because we are afraid of damaging vitamins from the food
or is it because we are afraid of losing minerals from the food?
... is it because we are afraid of denaturing enzymes from the food
or is it because we are afraid of catalyzing enzymes that reduces the number of vitamins and minerals from the food?
... is it because we are afraid of damaging the good protein structures of the food
or is it because we are afraid of damaging the good lipid structures of the food?
... is it because we are afraid of the toxins produced from denatured proteins from the food
or is it because we are afraid of the toxins produced from oxidised lipids from the food?
... is it because we are afraid of damaging vitamins from the food
or is it because we are afraid of losing minerals from the food?
... is it because we are afraid of denaturing enzymes from the food
or is it because we are afraid of catalyzing enzymes that reduces the number of vitamins and minerals from the food?
RRM wrote:The most harmful effects take place due to cooking at high temps (> 100 degrees Celsius),
so that slow cooking may be a very acceptable alternative for the masses.
dime wrote:The higher the heat, the more detrimental cooking is.. I think we're clear about that
And since only 60 is sufficient, why cooking at 70-75.
Kasper wrote:What's the downside of 70 degrees ?
Fat that get rancid or something like that ?
Oscar wrote:It depends on how far you're willing to go, but I've seen 80°C as arbitrary upper limit
A tundra where will we be without trees? Thannnks!
Re: Slow Cooker Temperature
Its arbitrary.Aytundra wrote:But why 80°C?
The higher the temp, the more damage.
If you mean pure denaturation, without new complexes being formed, then no.is it because we are afraid of damaging the good protein structures of the food
Lipoxidation, yes.or is it because we are afraid of damaging the good lipid structures of the food?
Maillard reaction forming glycoproteins, yes.is it because we are afraid of the toxins produced from denatured proteins from the food
Lipoxidation, yes.or is it because we are afraid of the toxins produced from oxidised lipids from the food?
No, the loss of vitamins is not that substantial.is it because we are afraid of damaging vitamins from the food
Not that substantial either.or is it because we are afraid of losing minerals from the food?
No, enzymes from food are not utilized as endogenous enzymes.is it because we are afraid of denaturing enzymes from the food
No, cooking (partly) inactivates/destroys such enzymes.or is it because we are afraid of catalyzing enzymes that reduces the number of vitamins and minerals from the food?
Re: Slow Cooker Temperature
I cook mackerel in oven 50~70C temp. but only for 30min (salmon only 15min), then i turn oven off and wait for another 30 minutes. I always measure ovens temperature with a thermometer.Oscar wrote:As low as possible
It depends on how far you're willing to go, but I've seen 80°C as arbitrary upper limit, and people post figures like 60-70°C for 3 hrs.
See also: viewtopic.php?f=7&t=2986
Fish becomes very juicy and tender, tastes wonderful with raw egg yolk as a dressing or coconut oil.
Re: Slow Cooker Temperature
In a big, wide and deep frying pan (no lid!).Aytundra wrote:How do you slow cook the beef or chicken?
Wide, so that the water readily evaporates, extracting heat.
On the lowest and smalles fire.
Because it is the maximum temperature reached with this size of pan on this small fire.How do you ensure the temperature stays at 60°C for each minute of 3-6 hours?
I measured it, with my "thermo-gun".
I also have a smaller size pan, in which the maximum temperature is 71°C
WithWith bone or without bone?
About 1.5 kg of beef/lamb or 1 kg of chickenWhat size do you usually use for slow-cooking?
D.Do you fill the pan with water with choice a, b, or c ?
Completely filled up with water to the edge, the meat fully submerged.
Re: Slow Cooker Temperature
Hmm, i really dont fancy time-travelling...
Now let me wait for the future to go back to the present.
Now let me wait for the future to go back to the present.
Re: Slow Cooker Temperature
From another thread (Wai baby): viewtopic.php?f=23&t=3042&start=105
How do you ensure the temperature stays at 60°C for each minute of 3-6 hours?
With bone or without bone?
What size do you usually use for slow-cooking?
For example, if you had a chunk of meat, like a size of 2 x 2 x 2 cm cubed:
Do you fill the pan with water with choice a, b, or c ?
a) up to 1 cm
b) up to 2 cm
c) up to 2.5 cm
How do you slow cook the beef or chicken?RRM wrote:About 60°C, for about 3 hours (chicken) to 6 hours (beef/lamb with lots of connective tissue)Emeira wrote:how long do you cook and at what temp.?RRM wrote:slow cooked beef or -chicken.
How do you ensure the temperature stays at 60°C for each minute of 3-6 hours?
With bone or without bone?
What size do you usually use for slow-cooking?
For example, if you had a chunk of meat, like a size of 2 x 2 x 2 cm cubed:
Do you fill the pan with water with choice a, b, or c ?
a) up to 1 cm
b) up to 2 cm
c) up to 2.5 cm
A tundra where will we be without trees? Thannnks!
Re: Slow Cooker Temperature
So, i have come back to the present to let you know that i had responded.
Re: Slow Cooker Temperature
That was quick. Glad you made it back to the present! I hope you remembered to put the pan on the fire.RRM wrote:So, i have come back to the present to let you know that i had responded.
No wonder he has such cheerful patience.
I am sure this is the way RRM can have such patience to slow cook something for 3-6 hours, without the hassel of actually waiting 3-6 hours.
By going back in time whenever he wants to eat instant ready-to-eat beef, lamb, or chicken.
A tundra where will we be without trees? Thannnks!
Re: Slow Cooker Temperature
no lid!, umm what about your ceiling and walls?RRM wrote: (no lid!).
or do you cook it outdoors?
A "thermo-gun", Excellent!RRM wrote:I measured it, with my "thermo-gun". I also have a smaller size pan, in which the maximum temperature is 71°C
Can you confirm these are the maximum temperatures with your methods.
a) water = 71°C?
b) meat = 71°C?
c) bone = 71°C?
d) cookware = 71°C? (metal or glass?)
What is the advantage to slow cooking meats?
Why would you settle for something not raw?
Do vitamins, minerals & fats get lost from beef or chicken being cooked like this (so much water)?
A tundra where will we be without trees? Thannnks!
Re: Slow Cooker Temperature
Ventilation. Virtually all kitchens are mechanically ventilated here.Aytundra wrote:no lid!, umm what about your ceiling and walls?RRM wrote: (no lid!).
Only for water and meat.RRM wrote:Can you confirm these are the maximum temperatures with your methods.
a) water = 71°C?
metal
That it tenderizes the meat.What is the advantage to slow cooking meats?
Not for me, but for my kids and wife.Why would you settle for something not raw?
If i dont slow cook, they dont eat.
Cooking in general does not decimate vitamin/mineral levels.Do vitamins, minerals & fats get lost from beef or chicken being cooked like this (so much water)?
This diet is abundantly high in nutrients anyway, so im not worried about that at all.