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Valley Girl

Slow Cooker Experts...Is This Cook Time a Misprint?

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I'm trying to take advantage of my slow cooker/crockpot more often when planning meals. I recently found a magazine recipe for beef sandwiches that calls for cooking the roast on high for 1 hour, then on low for another 10. After that, the instructions say to shred the beef, return it to the cooker and continue cooking on low for AN ADDITIONAL 12 HOURS.

That can't possibly be right, can it? Would two hours be more realistic?

What do you more experienced slow cooker chefs suggests? Thank you!

(FYI: I tried to contact the publisher to see if the recipe had been corrected. The magazine was an old one-time "special," and the contact information provided in it is no longer valid.)

 

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5 minutes ago, Valley Girl said:

I'm trying to take advantage of my slow cooker/crockpot more often when planning meals. I recently found a magazine recipe for beef sandwiches that calls for cooking the roast on high for 1 hour, then on low for another 10. After that, the instructions say to shred the beef, return it to the cooker and continue cooking on low for AN ADDITIONAL 12 HOURS.

That can't possibly be right, can it? Would two hours be more realistic?

What do you more experienced slow cooker chefs suggests? Thank you!

(FYI: I tried to contact the publisher to see if the recipe had been corrected. The magazine was an old one-time "special," and the contact information provided in it is no longer valid.)

 

 

I have never come across anything like that ever.   Sounds crazy.

Everything I cook is either high for 4 hours or low for 8. 

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That seems really excessive.  I have a Better Homes and Gardens recipe book of just slow cooker recipes, and it has multiple shredded meat recipes (beef, pork or chicken.)  None of them even have you return the meat to the cooker for additional cooking, though most suggest to put it back in to keep it warm.  (on the warm setting.)  

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My pulled pork recipe says to cook for 7 hours, then shred and add BBQ sauce and cook for another hour.  I can't think of any other recipes that do that and certainly not for 12 hours. 

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I think the 12 is a typo. It probably was meant to be 1-2 hrs. If this is an old recipe I wouldn't use the 10 hrs either. Newer models of slow cookers cook hotter so take less time.

Edited by ashfern
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I used to regularly make pulled bbq pulled pork by first making a roast overnight in the crockpot starting it at 10 or 11 o'clock pm on Saturday night and letting it cook on low until 11:30 am Sunday morning.  After lunch I would put the leftover roast back in the juices in the crockpot with a bottle of bbq sauce.  I would then turn the crockpot again to low and let it cook until 6:30 or so.  Even with the hour-ish of the meat out of the crockpot, therefore not cooking during that time, and all of the added liquid the meat was not very moist at dinner time.  I cannot imagine your cookbook's directions would be correct.  Unless the crockpot had a really low (and unsafe) heating setting, the meat would just be cooked to death!

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