Can I cook at very low heat in my oven using a slow cooker recipe?

Pollycat

Keep_pedalling said:

I still always brown the meat before putting in the slow cooker.

I've been using slow cookers for almost 50 years and have never browned meat after the first couple of years.

DullGreyGuy

Pollycat said:

Keep_pedalling said:

I still always brown the meat before putting in the slow cooker.

I've been using slow cookers for almost 50 years and have never browned meat after the first couple of years.

My mother never added salt to food after my fathers 2nd heart attack... you can do something, doesn't automatically mean its recommended for everyone. I certainly think browning before slow cooks does improve the flavour but everyone will have a different view on the balance of flavour -v- extra washing up (assuming you don't have a slow cooker with a browning function)


As to the OP's Q, you can do low and slow in the oven, if you can mimic a slow cooker will depend on the minimum temperature your oven can be set to. Slow cookers are generally about 80C to 95C (L-H) and so the proposed 140C earlier would be much higher and so faster than a slow cooker. Our oven goes as low as 30C so can do it but probably the difference in energy used would mean it'd quickly out cost buying a basic slow cooker if you are doing it with any regularity 

Pollycat

DullGreyGuy said:

Pollycat said:

Keep_pedalling said:

I still always brown the meat before putting in the slow cooker.

I've been using slow cookers for almost 50 years and have never browned meat after the first couple of years.

My mother never added salt to food after my fathers 2nd heart attack... you can do something, doesn't automatically mean its recommended for everyone. I certainly think browning before slow cooks does improve the flavour but everyone will have a different view on the balance of flavour -v- extra washing up (assuming you don't have a slow cooker with a browning function)


As to the OP's Q, you can do low and slow in the oven, if you can mimic a slow cooker will depend on the minimum temperature your oven can be set to. Slow cookers are generally about 80C to 95C (L-H) and so the proposed 140C earlier would be much higher and so faster than a slow cooker. Our oven goes as low as 30C so can do it but probably the difference in energy used would mean it'd quickly out cost buying a basic slow cooker if you are doing it with any regularity 

Of course it doesn't.

I was just making the point that unlike the poster above me, I don't brown meat and I don't think it's necessary.
I'm very satisfied with the results.

It will be up to the OP to try different methods and decide which suits her taste best.

And I don't add salt to food either, not even vegetables.
I wouldn't presume to recommend that others do the same just because it suits me.

Longwalker

I was looking at a recipe this morning from last weeks Mail on Saturday for brisket, and the way they browned the neat ( this was oven cooked low and slow) was to heat the casserole in the oven at quite a huge heat with oil, but the beef in, turn in the oil, put back in the oven, after 10 mins give a quarter turn, and again and again, then add the veg and stock, cover and lower the heat to low and slow 

The BHF dont recommend using induction  

DullGreyGuy

Longwalker said:
 then add the veg and stock, cover and lower the heat to low and slow 

The BHF dont recommend using induction  

Just be careful when doing that step as if its hot enough to brown meat then it will spit like hell when adding the stock - veg in first, then add the stock quickly 

BHF say its ok to use one as long as you keep 2ft between hob top and your pacemaker... they also recommend keeping 6" from your pacemaker and a hairdryer or electric toothbrush

JIL

This thread has certainly been an education, I never knew a pacemaker would mean induction hobs were an issue.

Sometimes I brown meat, sometimes I dont. Before slow cooking. If I'm cooking for others or a special occasion I make an effort but if not, it just goes straight in.

I would never ever brown a joint of brisket or gammon, thinking about the outside and the less surface area, it wouldn't seem worth it.

DullGreyGuy

JIL said:

This thread has certainly been an education, I never knew a pacemaker would mean induction hobs were an issue.

They work on very low electrical levels and so any notable magnet can induce a false response in the device, depending on how strong the magnet dictates safe working distance

I knew about induction hobs but wasn't aware that things like hairdryers were sufficiently powerful to cause a problem, even fridge magnets aren't good closer than 3 cm to the pacemaker. There was a list of other slightly random things to avoid including welding over a certain wattage.

Misslayed

Dang! I'll just have to cancel that arc welding evening class! 👩‍🏭

Having Heart Failure and Atrial Fibrillation is indeed a very steep learning curve. 

Slinky

Longwalker said:

I was looking at a recipe this morning from last weeks Mail on Saturday for brisket, and the way they browned the neat ( this was oven cooked low and slow) was to heat the casserole in the oven at quite a huge heat with oil, but the beef in, turn in the oil, put back in the oven, after 10 mins give a quarter turn, and again and again, then add the veg and stock, cover and lower the heat to low and slow 

The BHF dont recommend using induction  

What a huge waste of energy though, keep opening the oven door and taking the cooking pot out several times. Would be better to brown on the hob (if pacemaker issues weren't being considered).