Slow Cooker Temperature

About (not) consuming fresh raw fish and fresh raw egg yolks
Post Reply
User avatar
Aytundra
Posts: 1716
https://cutt.ly/meble-kuchenne-wroclaw
Joined: Sun 26 Feb 2012 18:33
Contact:

Slow Cooker Temperature

Post by Aytundra »

What is the upper limit of temperature for a slow cook method?
A tundra where will we be without trees? Thannnks!
User avatar
Oscar
Administrator
Posts: 4350
Joined: Mon 15 Aug 2005 00:01

Re: Slow Cooker Temperature

Post by Oscar »

As low as possible ;)
It depends on how far you're willing to go, but I've seen 80°C as arbitrary upper limit, and people post figures like 60-70°C for 3 hrs.
See also: viewtopic.php?f=7&t=2986
User avatar
Aytundra
Posts: 1716
Joined: Sun 26 Feb 2012 18:33
Contact:

Re: Slow Cooker Temperature

Post by Aytundra »

But why 80°C?
... is it because we are afraid of damaging the good protein structures of the food
or is it because we are afraid of damaging the good lipid structures of the food?
... is it because we are afraid of the toxins produced from denatured proteins from the food
or is it because we are afraid of the toxins produced from oxidised lipids from the food?
... is it because we are afraid of damaging vitamins from the food
or is it because we are afraid of losing minerals from the food?
... is it because we are afraid of denaturing enzymes from the food
or is it because we are afraid of catalyzing enzymes that reduces the number of vitamins and minerals from the food?
RRM wrote:The most harmful effects take place due to cooking at high temps (> 100 degrees Celsius),
so that slow cooking may be a very acceptable alternative for the masses.
dime wrote:The higher the heat, the more detrimental cooking is.. I think we're clear about that ;)
And since only 60 is sufficient, why cooking at 70-75.
Kasper wrote:What's the downside of 70 degrees ?
Fat that get rancid or something like that ?
Oscar wrote:It depends on how far you're willing to go, but I've seen 80°C as arbitrary upper limit
A tundra where will we be without trees? Thannnks!
User avatar
RRM
Administrator
Posts: 8164
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: Slow Cooker Temperature

Post by RRM »

Aytundra wrote:But why 80°C?
Its arbitrary.
The higher the temp, the more damage.
is it because we are afraid of damaging the good protein structures of the food
If you mean pure denaturation, without new complexes being formed, then no.
or is it because we are afraid of damaging the good lipid structures of the food?
Lipoxidation, yes.
is it because we are afraid of the toxins produced from denatured proteins from the food
Maillard reaction forming glycoproteins, yes.
or is it because we are afraid of the toxins produced from oxidised lipids from the food?
Lipoxidation, yes.
is it because we are afraid of damaging vitamins from the food
No, the loss of vitamins is not that substantial.
or is it because we are afraid of losing minerals from the food?
Not that substantial either.
is it because we are afraid of denaturing enzymes from the food
No, enzymes from food are not utilized as endogenous enzymes.
or is it because we are afraid of catalyzing enzymes that reduces the number of vitamins and minerals from the food?
No, cooking (partly) inactivates/destroys such enzymes.
User avatar
Emeira
Posts: 517
Joined: Tue 07 Aug 2012 19:43

Re: Slow Cooker Temperature

Post by Emeira »

Oscar wrote:As low as possible ;)
It depends on how far you're willing to go, but I've seen 80°C as arbitrary upper limit, and people post figures like 60-70°C for 3 hrs.
See also: viewtopic.php?f=7&t=2986
I cook mackerel in oven 50~70C temp. but only for 30min (salmon only 15min), then i turn oven off and wait for another 30 minutes. I always measure ovens temperature with a thermometer.
Fish becomes very juicy and tender, tastes wonderful with raw egg yolk as a dressing or coconut oil.
User avatar
RRM
Administrator
Posts: 8164
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: Slow Cooker Temperature

Post by RRM »

Aytundra wrote:How do you slow cook the beef or chicken?
In a big, wide and deep frying pan (no lid!).
Wide, so that the water readily evaporates, extracting heat.
On the lowest and smalles fire.
How do you ensure the temperature stays at 60°C for each minute of 3-6 hours?
Because it is the maximum temperature reached with this size of pan on this small fire.
I measured it, with my "thermo-gun".
I also have a smaller size pan, in which the maximum temperature is 71°C
With bone or without bone?
With
What size do you usually use for slow-cooking?
About 1.5 kg of beef/lamb or 1 kg of chicken
Do you fill the pan with water with choice a, b, or c ?
D. :)
Completely filled up with water to the edge, the meat fully submerged.
User avatar
RRM
Administrator
Posts: 8164
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: Slow Cooker Temperature

Post by RRM »

Hmm, i really dont fancy time-travelling...
Now let me wait for the future to go back to the present.
User avatar
Aytundra
Posts: 1716
Joined: Sun 26 Feb 2012 18:33
Contact:

Re: Slow Cooker Temperature

Post by Aytundra »

From another thread (Wai baby): viewtopic.php?f=23&t=3042&start=105
RRM wrote:
Emeira wrote:
RRM wrote:slow cooked beef or -chicken.
how long do you cook and at what temp.?
About 60°C, for about 3 hours (chicken) to 6 hours (beef/lamb with lots of connective tissue)
How do you slow cook the beef or chicken?
How do you ensure the temperature stays at 60°C for each minute of 3-6 hours?
With bone or without bone?
What size do you usually use for slow-cooking?

For example, if you had a chunk of meat, like a size of 2 x 2 x 2 cm cubed:
Do you fill the pan with water with choice a, b, or c ?
a) up to 1 cm
b) up to 2 cm
c) up to 2.5 cm
A tundra where will we be without trees? Thannnks!
User avatar
RRM
Administrator
Posts: 8164
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: Slow Cooker Temperature

Post by RRM »

So, i have come back to the present to let you know that i had responded.
User avatar
Aytundra
Posts: 1716
Joined: Sun 26 Feb 2012 18:33
Contact:

Re: Slow Cooker Temperature

Post by Aytundra »

RRM wrote:So, i have come back to the present to let you know that i had responded.
That was quick. Glad you made it back to the present! I hope you remembered to put the pan on the fire. :D
No wonder he has such cheerful patience.
I am sure this is the way RRM can have such patience to slow cook something for 3-6 hours, without the hassel of actually waiting 3-6 hours.
By going back in time whenever he wants to eat instant ready-to-eat beef, lamb, or chicken.
A tundra where will we be without trees? Thannnks!
User avatar
Aytundra
Posts: 1716
Joined: Sun 26 Feb 2012 18:33
Contact:

Re: Slow Cooker Temperature

Post by Aytundra »

RRM wrote: (no lid!).
no lid!, umm what about your ceiling and walls?
or do you cook it outdoors?
RRM wrote:I measured it, with my "thermo-gun". I also have a smaller size pan, in which the maximum temperature is 71°C
A "thermo-gun", Excellent!
Can you confirm these are the maximum temperatures with your methods.
a) water = 71°C?
b) meat = 71°C?
c) bone = 71°C?
d) cookware = 71°C? (metal or glass?)

What is the advantage to slow cooking meats?
Why would you settle for something not raw?
Do vitamins, minerals & fats get lost from beef or chicken being cooked like this (so much water)?
A tundra where will we be without trees? Thannnks!
User avatar
RRM
Administrator
Posts: 8164
Joined: Sat 16 Jul 2005 00:01
Contact:

Re: Slow Cooker Temperature

Post by RRM »

Aytundra wrote:
RRM wrote: (no lid!).
no lid!, umm what about your ceiling and walls?
Ventilation. Virtually all kitchens are mechanically ventilated here.
RRM wrote:Can you confirm these are the maximum temperatures with your methods.
a) water = 71°C?
Only for water and meat.
metal
What is the advantage to slow cooking meats?
That it tenderizes the meat.
Why would you settle for something not raw?
Not for me, but for my kids and wife.
If i dont slow cook, they dont eat.
Do vitamins, minerals & fats get lost from beef or chicken being cooked like this (so much water)?
Cooking in general does not decimate vitamin/mineral levels.
This diet is abundantly high in nutrients anyway, so im not worried about that at all.
Post Reply