Slow cooking

On the weekend I was using my slow cooker to cook some beef.

At the 8-hour mark, I lifted the lid expecting to put my fork into fall-apart deliciousness but in its place was a piece of tough inedible meat.

I’ve had this experience with my slow cooker too many times. And this was the last straw.

“I’m throwing this out – it’s useless! I’m so tired of putting all this time and energy into cooking something that I then have to throw out!”

My better half insisted it just needed “more time” so I let it keep cooking.

When it was still tough at bedtime, he said, “Keep it going overnight – I think it will get better”.

The next morning, I lifted the lid to find that the unappetizing lump had turned into a beautiful piece of pull-away meat that was wonderfully tender and moist.


Just as well – Slow Cooker – you were destined for the bin!

My slower cooker taught me a lesson that day … The recipe might say 6-8 hours, but it’s done when it’s done. And now I know the secret to slow cooking success is simply “more time” I will use my cooker with a more likely-to-succeed 12-16 hours in mind.

Photo by Nathan Dumlao on Unsplash

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