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I was given a slow cooker recipe book, and noticed that many of the recipes say to cook on 'Low' for '5-8 hours', and some for shorter times than that. Apparently a slow cooker is handy if you're out all day, but I would think that many working folk are out for longer than 8 hours. Would the food be over-cooked (inedible) if left for around 12 hours or so?
Use a plug in timer.
Thats what we do
Depends on the cooker - mine has a stay-warm function that kicks in after the selected cooking time.
That said, a few hours extra shouldn't be a big problem.
My cooker has a keep warm facility which after the cooking time is up does just that. I would hazard a guess that you could alter the amount of liquid to ensure it doesn't dry out, I always seem to have quite an excess, despite sometimes not adding anything like water, wine or stock to the pot.
Shouldnt be a problem we quite often put ours on at 6:30 am and do not eat till 7:30pm. Quite often when we get in from work we will take the lid off to thicken up the liquid.
Thats on medium setting too, of low/med/high
dependson the meal imo.
currys and stews are only improved by extra cooking/standing
meat cuts can be ruined by over cooking even in the slow cooker.
I work long hours and find mine overcooks if I leave it on all day. I use a cheap timer to turn it on at 1200.
deejayen - Member
Would the food be over-cooked (inedible) if left for around 12 hours or so?
I usually leave it for 12 hrs or more but then I am using it to make herbal soup so everything just disintegrate as I like them to be. For example, cooking traditional chicken herbal soup where the entire chicken would disintegrate into soft pieces and the meat is tasteless after that but the soup is brilliant.
If you are not making soup then I would not leave it for more than 8 hours.
😀