U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 02-13-2013, 03:32 PM
 
Location: Southern New Hampshire
6,719 posts, read 11,734,498 times
Reputation: 19354

Advertisements

I made slow-cooker beef yesterday, and it turned out OK, but the cut of meat (beef round) wasn't very tender. I am wondering if that's because I cooked it on high for 4 hours (plus another half an hour for the added noodles to cook) instead of low for 8 hours? Would that have made a difference?

Sorry, this is probably a silly question, but I don't know much about the "science" of cooking, i.e. how meat becomes tender or tough or whatever. (My first inclination would be to think that the longer you cook something, the tougher it gets, but it seems like everyone else online who used the same recipe that I used cooked theirs on low, and many of them commented how wonderfully tender the meat was.)

Thanks in advance!

Last edited by karen_in_nh_2012; 02-13-2013 at 03:58 PM..
Reply With Quote Quick reply to this message

 
Old 02-13-2013, 03:54 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 6,598,773 times
Reputation: 17327
Cooking it low and slow gives the connective tissues in the meat more time to soften and tenderize the meat. I usually cook roasts or chunks of beef or pork low and slow. With chicken it doesn't really matter.
Reply With Quote Quick reply to this message
 
Old 02-13-2013, 03:58 PM
 
Location: Southern New Hampshire
6,719 posts, read 11,734,498 times
Reputation: 19354
Quote:
Originally Posted by maggie2101 View Post
Cooking it low and slow gives the connective tissues in the meat more time to soften and tenderize the meat. I usually cook roasts or chunks of beef or pork low and slow. With chicken it doesn't really matter.
I wondered if it was something like this, given what all the other reviews of the recipe said. Mine tasted good, just not great. I'll cook it on low next time! Thanks for replying!
Reply With Quote Quick reply to this message
 
Old 02-14-2013, 09:43 AM
 
Location: Bella Vista, Ark
69,259 posts, read 79,447,244 times
Reputation: 38627
I am not sold on cooking some things in the crock pot: you say, round, was it round steak or roast. I don't think I would cook a round steak in the slow cooker, but a roast yes...As for the temp, yes, keep it down or start on high until really hot and then turn it down to low...
Reply With Quote Quick reply to this message
 
Old 02-14-2013, 10:05 AM
 
Location: Southern New Hampshire
6,719 posts, read 11,734,498 times
Reputation: 19354
Nmnita, it was a 3-lb. (or so) roast. I had cut it into 2 pieces to more easily fit in my freezer, but it was still 2 large chunks. Next time definitely low all day!!
Reply With Quote Quick reply to this message
 
Old 02-14-2013, 10:37 AM
 
Location: South Bay Native
13,048 posts, read 21,158,596 times
Reputation: 22514
I usually do 5 hours on high, 9-10 hours on low for a beef roast. It all depends - what I do is use a pair of metal tongs to check if it is soft enough to break easily. If it still has a reasonable amount of resistance then it needs to cook longer.
Reply With Quote Quick reply to this message
 
Old 02-14-2013, 04:41 PM
 
Location: Southern New Hampshire
6,719 posts, read 11,734,498 times
Reputation: 19354
Funny thing is, I had leftovers today heated in the microwave and the meat was falling apart ... it gave me an idea of what it SHOULD have been like right out of the slow cooker. At least I'll know for next time!

Thanks for the replies -- I'll rep you if I haven't already!
Reply With Quote Quick reply to this message
 
Old 02-14-2013, 04:49 PM
 
Location: Western Colorado
10,520 posts, read 11,623,635 times
Reputation: 24168
SLOW and LOW is the way to go. Hey, that rhymes. Anyway when I smoke brisket or a pork shoulder it's at very low heat for 12-14 hours. Same in a Crock Pot, the longer the better.
Reply With Quote Quick reply to this message
 
Old 02-14-2013, 06:03 PM
 
Location: In a house
13,258 posts, read 34,604,245 times
Reputation: 20198
I usually do my brisket/potroast by tossing it in in the morning and turning it on high, then going to work. I work part time, and I'm usually home around 6 hours after I leave. When I get home, I immediately turn the crock pot down to low. I add another half cup of water, get the turkey baster and go nuts giving the roast a "shower," spoon the veggies and replace them back on top of the roast, and rinse it again with the juices. Dinner is served whenever my beloved spouse says he's hungry.

The roast is usually around 3.5-5 pounds max, and leftovers last the rest of the week for lunches for both of us. Perfect thing to make early in the week.
Reply With Quote Quick reply to this message
 
Old 02-14-2013, 07:01 PM
 
Location: Bella Vista, Ark
69,259 posts, read 79,447,244 times
Reputation: 38627
Quote:
Originally Posted by jim9251 View Post
SLOW and LOW is the way to go. Hey, that rhymes. Anyway when I smoke brisket or a pork shoulder it's at very low heat for 12-14 hours. Same in a Crock Pot, the longer the better.
nothing like slow cooked brisket for hours and hours. As for the pork shoulder, I have done it in several ways, depending on what I am using it for: We slow cook it on the smoker or in the oven, we cook it boiled on the stove or we do it in the crock pot. Regardless, it is one of those meats that you almost can't ruin and it has soooooooooooooooo much flavor.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top