/ck/ - Food & Cooking

>>14437881
You're not saying anything about what meat you're using. 5 hours should generally be enough, even for the toughest of meats. Of course, if you want it really tender, maybe you need more. High and low are also relative terms. Boiling harder doesn't make much difference since the water won't get over 100C anyway.

>>14437881
>Is it retarded to cook it for 5 hours on high instead of 8 hours on low?

Yes, about as retarded as baking something at twice the temp for half as long.

>>14437904
have a 5 pound chuck

>>14437881
Braised meat is only as good as the liquid you use to braise with, a nice beer or wine will go a long way, also use a shit ton of savory herbs, and make sure to use an acid at the end to cut the fat

>>14437925
It should be tender enough after 5 hours, but when doing such dish it's generally better to have good time.

>>14437948
>make sure to use an acid at the end to cut the fat
This makes no sense. How does acid "cut the fat"? Sure acid helps balance against fat but if that's what you mean, use proper terminology.

>>14437958
you know what "cut the fat" means. don't be such an ass. it was a helpful comment

>>14437958
>How does acid "cut the fat"?
Cut the rich flavor of fat to a more palatable range, hows that?

got it cooking right now.

2.5 cups of beef both
1 tabkespoon of salt
1 tablespoon of pepper
Couple Sprigs of Thyme
Couple Sprigs of Rosemary
1/2lb of carrots
6 red potatoes quartered
2 onions
6 cloves of minced garlic
Small amount of butter

Ill post result if thread survives until its finished

>>14438706
oh and of course the chuck, thats actually 4 lb's

>>14438706
It may sound like a lot of effort but at the end I like separating out the liquids and reducing them by about 1/3 to 1/2 depending how soupy they are, resulting in a thick gravy instead of a stew-like consistency.

It may seem a little involved when I already start out by deglazing the pan I brown the chuck in but it's time well spent.

>>14437881
5 hours should generally be enough even if you're using a crock pot on low or using a Dutch oven in a low temperature oven.

>>14438925
You shouldn't mince garlic for stews or roasts, just crush them with the side of your knife. Minced will just make KY harder to sieve them out when it's done, and if you don't do that, make it easier for someone to bite down on garlic, which can ruin the stew for a bit for them.

Also don't cook it on high, it'll make your meat tough.

i made a pot roast two weeks ago. It was 4 lbs before cooking. After Browning it on the cast irons, it was braised for 4 hours at 240f. Served with mash and fixed veg. The braising liquid was a combination of red wine and chicken stock. Family loved it.

>>14439289
FFS RESPECT THE BROCCOLI!!!!!!!!!!!

If you want to achieve the same in less time just use a pressure cooker.

>>14437881
Add mushrooms. Preferably wild. And red wine.

I dont use a slow cooker much anymore. I have an old electric skillet from decades ago that is about 5 or 6 inches deep I use to braise my roasts in anymore. It has a temp dial that ranges from 100-400f. It lets me do everything in one pot. Once the meat is nearly done Ill throw in the potatoes, carrots, and celery, crank it up and by the time the vegetables are cooked through the liquid has evaporated enough to where its almost a gravy like consistency.

I was out of tomato paste one time so I dumped a can of condensed tomato soup into my roast once and it was surprisingly good. So good in fact I regularly do it now since finding paste sometimes is a little hard and the cans will last forever and are plentiful in the grocery stores.

>>14438189
>NATURAL FAT ISN'T PALATABLE
YOU ARE GAY

>>14438706
Add wine not broth you fucking piece of shit. And add nutmeg.

>>14440693
It has nothing to do with "natural fat" not having a "good" taste, its just the same reason you dont drink straight butter, its too rich and not as enjoyable as butter with something else.

If you dont cut the resulting au jous, the predominate fat flavor will not be as good as if you add some acid to balance out the sweetness of the wine/beer and richness of the fat.

>>14438706

I add bay leaves and online recipes have me add dijon mustard and balsamic vinegar....turns out good but not sure if the last 2 make a huge difference.

>>14437908
No its fucking not retard.

OP, if worse comes to worse just leave it in longer. Jesus Christ.

>>14441821
What sort of acid do you recommend adding?

>>14441837
I've added lemon, and apple cider vinegar to good effect.

You also dont want to add a lot, just a splash will do fine, as well as some fresh/bright herbs at the end.

>>14437881
dude weed lmao 420 brah

>>14438706
> No tomato paste
Thank god. I fucking hate tomato paste with beef. Why does everyone add that shit?

>>14437881
Fuck that looks good

>>14437881

Modern crockpots don't have a real "low" setting due to concerns about food poisoning. I have my grandmother's pot from the 70s and the low function actually works.

The main reason for using low is for timing, like if you want to be able to start something in the morning and come back from work with it not being total mush you were able to put it on low.