Slow-cooking - Will this be OK?

[Goochie]

On several occasions I've been home at lunchtime, quickly prepared the ingredients for a Lancashire hot-pot in the slow cooker, made the stock with boiling water and switched it on "high" for 30 mins before turning it to "low" and going back to work.

6 Hours later it's cooked and very tasty.

Today I decided to prepare it before work (8 AM), using cold water for the stock and starting the slow cooker on "low". I nipped home at lunch time (1 PM) to check up on it and to my surprise it seemed to be cooked already!

I switched it onto "keep warm" to stop it over-cooking too far.

However I'm now thinking that I should have just left it well alone.

I guess the proof will be in the eating but what are the chances that I've ruined it?

[Pferdestarke]

I'd imagine it'll be okay. In switching to 'keep warm' you have likely prevented much evaporation and so it may not be as intense as you'd hoped.

I'm sure if you switch it back on to full power for 45mins when you get home you'll be on to a winner.

What should you do in those 45 minutes?

The mind boggles!

[Goochie]

Pferdestarke said:

What should you do in those 45 minutes?

The mind boggles!

In this case, we've got to take the cat to the vet!

How does evaporation make it more intense? I thought the idea of a sealed lid was to keep the moisture in the cooker so there is minimal evaporation?

Edited by Goochie on Monday 7th December 16:44

[coolcatmaz]

I know quite a few people who use the socket timers for their slow cookers so it switches on whilst your out and you come home to a lovely cooked dinner.

maybe a thought if you're not wanting to leave it on all day, just get the timer to switch it on at lunch time for you

[Goochie]

coolcatmaz said:

I know quite a few people who use the socket timers for their slow cookers so it switches on whilst your out and you come home to a lovely cooked dinner.

maybe a thought if you're not wanting to leave it on all day, just get the timer to switch it on at lunch time for you

I'd thought about doing that but was reluctant to leave the meat and veg sat there at room temperature for 4-5 hours.

[Pferdestarke]

Goochie said:

Pferdestarke said:

What should you do in those 45 minutes?

The mind boggles!

In this case, we've got to take the cat to the vet!

How does evaporation make it more intense? I thought the idea of a sealed lid was to keep the moisture in the cooker so there is minimal evaporation?

Edited by Goochie on Monday 7th December 16:44

Yes, the lid helps to reduce evaporation but it will never prevent it. It makes it more intense as the concentration of the remaining liquid is higher as a result of there being less water present.

Just like reducing a sauce on a conventional cooker.