Slow Cookers
Author
Discussion

paoloh

Original Poster:

8,617 posts

232 months

Tuesday 11th January 2011
quotequote all
Meat comes out beautiful but veg seems to come out uncooked.

I like my food to still have a crunch but this is ridiculous.

Any ideas?

4Q

1,277 posts

215 months

Tuesday 11th January 2011
quotequote all
Not enough immersion in the stock?

The cookbook I've got suggests ensuring things that take longer to cook (veg?) are placed toward the bottom of the pot.

paoloh

Original Poster:

8,617 posts

232 months

Tuesday 11th January 2011
quotequote all
4Q said:
Not enough immersion in the stock?

The cookbook I've got suggests ensuring things that take longer to cook (veg?) are placed toward the bottom of the pot.
We put a stew on at about 12. 5.30 carrots were near bloody raw....lol

Mobile Chicane

21,970 posts

240 months

Tuesday 11th January 2011
quotequote all
Eh? Never had that. Normally any veg is soft long before the meat is cooked.

How much liquid are you using?

paoloh

Original Poster:

8,617 posts

232 months

Tuesday 11th January 2011
quotequote all
[quote=Mobile Chicane]Eh? Never had that. Normally any veg is soft long before the meat is cooked.

How much liquid are you using?[/quote

Pint??

Mobile Chicane

21,970 posts

240 months

Tuesday 11th January 2011
quotequote all
paoloh said:
Mobile Chicane said:
Eh? Never had that. Normally any veg is soft long before the meat is cooked.

How much liquid are you using?[/quote

Pint??
I've a feeling that you're not cooking for long enough. My definition of 'slow-cooking' is 8 hours (or more).

Adding any liquid boiling rather than cold may help, but I still don't think you're allowing enough time.

Interesting that you say the meat is done. Watch for salmonella and other nasties since that must be barely cooked.

Edited by Mobile Chicane on Tuesday 11th January 23:09

paoloh

Original Poster:

8,617 posts

232 months

Wednesday 12th January 2011
quotequote all
Mobile Chicane said:
paoloh said:
Mobile Chicane said:
Eh? Never had that. Normally any veg is soft long before the meat is cooked.

How much liquid are you using?[/quote

Pint??
I've a feeling that you're not cooking for long enough. My definition of 'slow-cooking' is 8 hours (or more).

Adding any liquid boiling rather than cold may help, but I still don't think you're allowing enough time.

Interesting that you say the meat is done. Watch for salmonella and other nasties since that must be barely cooked.

Edited by Mobile Chicane on Tuesday 11th January 23:09
Always seal the meat and only use slow cooker for Beef.