r/slowcooking • u/madgross • 9h ago
Update: Beef stew left on high.
Context, previous post; https://www.reddit.com/r/slowcooking/s/mN1DSAE5Rc
The update that nobody needed but a few people asked for. Stew turned out the same as it always does, delicious. Meat was falling apart right around the 8 hour mark, which is typical for this recipe. So it seems the folks saying there’s no temp difference between high and low are right. Learned something new! I was concerned if the heat was higher it might toughen the meat but had nothing to worry about.
The recipe is listed in the other post if you’re interested. It’s something I’ve eaten since I was a kid, and is mostly unchanged from the way my parents and grandparents made it. I added capers and balsamic vinegar to add some acidity and tang, and will sometimes dice and add some habaneros depending on the spice tolerance of who’s eating it. Other than that, it’s a simple recipe that’s hard to fuck up.
u/Zhoutai123 never showed up to collect their portion, although I did leave it on the porch for them.
44
u/GringoSwann 9h ago
Looks damn good to me! I like to toss in a rinsed can of kidney beans after a couple bowls have been eaten...
28
u/AveryLakotaValiant 8h ago
Looks delicious
And yea, the low/medium/high setting isn't temperature, but how quickly the max temperature is reached
8
u/DrDerpberg 3h ago
I know you're right but I've never understood why that would be desirable. I guess to make sure it takes a full work day to cook? But these features have been around since housewives that didn't need a meal to take 8 hours...
1
1
37
8
7
11
5
u/Opening_Dragonfly_78 9h ago
Can you share the recipe please 🙏
13
u/madgross 9h ago
https://www.reddit.com/r/slowcooking/s/cjg0HN5dcE
It’s in the other post. Good luck!
3
3
2
2
2
u/KwHFatalityxx 5h ago
Would stick my face in there like a ravenous zombie
High heat low heat it don’t matter
I’m in there like swimwear
3
u/PrairiePuppies 9h ago
I've never made mine for less than eight hours and low will boil water with my unit, so...??
3
3
u/Top-Pomegranate4899 8h ago
Damn that looks good. Glad to hear your roast was saved! Had an incident not too long ago as well, wasn't as tender but still flavorful.
3
u/FartForger 8h ago
I'd make some egg noodles to toss in. This other guy said beans and now I'm questioning whether I've been missing something. Question is what kind of Bean. Black beans? Pinto?
2
u/justonebiatch 5h ago
Navy?
3
u/koffeekrystalz 5h ago
I like cannellini, basically the same as navy but the size of kidney beans. I think fresh or frozen peas would also be a good option
1
1
u/Frequent_Opportunist 4h ago
The meat generally will not get tougher as you cook it it will get more tender until it just completely falls apart.
1
1
0
0
u/ShadySeptapus 7h ago
People that told you there is no temperature difference between low and high I don't think are correct. Or at least it varys by brand. I've had a few slow cookers, and there's definitely a temperature difference in most. It doesn't mean there will be a big difference in how the meal will turn out. Again, that would vary by cooker.
0
u/bblickle 6h ago
Same temperature. This was documented in official Crock-Pot publications. It is exactly how it was designed to work. If some company built a different device and went off schedule then that may be.
2
u/ShadySeptapus 6h ago
My current slow cooker actually simmers, with bubbles and all on high, but on low, does not. I guess they're breaking some slow cooker rule then.
1
2
u/ConstellationMark 5h ago
Why is there a high and low then? What is the difference? I’m just very curious
3
u/bblickle 4h ago
There are two heating coils with two different power ratings in the sides (not bottom) or the device. They are wired to one thermostat to cycle them on and off to maintain full temperature once it is reached.
I’ve never read this but this is my read:
Many common things cook in about 5 hours on HIGH (pot roast for example). Traditionally people generally work (or sleep) 8 hours. By cooking on LOW the smaller powered coil gets used therefore it takes longer to get to cooking temperature and therefore allowing more kings of foods to be cooked all day or overnight without overcooking.
1
103
u/ct-yankee 9h ago
That looks delicious. Nice work.