As we enter the holiday season and lots of cooking, I decided to resurrect this thread. Thank you, killivolt for finding it.
I have no new dishes to report, but I have been experimenting with a new way (for me) to cook meat. Early in the year, I bought a slow cooker (aka crock pot) and tried a few recipes. Everything tasted the same, much like boiled mystery meat. I monitored temperature with a TC inserted into meat after a few hours at "low" (Fluke 52 K/J thermometer). The temperature was 70° to 80°C (160° to 176°F), so indeed the meat was well done. I then tested cooking the meat on just "warm." Internal temperatures never exceeded 60° to 63°C (140° to 145°F) even after 6 hours. I was satisfied that the most worrisome bacterial pathogens would be significantly reduced or eliminated when held at that temperature for at least an hour (
https://en.wikipedia.org/wiki/Pasteurization). My usual preparation includes heating for 5 to 6 hours. I also like the taste fried onions give t beef. My recipe is very simple:
1) 2.5 to 3# beef roast (picture is chuck, sirloin would be more tender)
2) Chopped onions (as needed)
3) Marinade (about 2 to 4 tablespoons) consisting of a 1:1 mixture of soy sauce (Kikkoman) and Worcestershire sauce (Lea & Perrins), 2 cloves crushed garlic, few dashes of pepper sauce (optional)
4) Cheap burgundy wine (1/2 cup, Rossi)
The roaster pan is prepared with a few tablespoons of olive oil and heated until the onions start to sizzle. Meat is salted and peppered to taste, added to the pot, and allowed to sear with the onions -- about 5 min first side and 4 min second side. Onions become somewhat clear during that period. The pot used for searing is cast aluminum from the slow cooker, which minimizes clean-up. It is moved to the slow cooker, marinade added on top, and cooked on warm. After about 4 hours, the wine is added. Temperature is monitored to be sure 55°C is met. The searing and cooking is done with the lid on.
The meat reaches a nice medium-rare color and still tastes like the cut from which it came. I plan to try a rib roast or prime chuck/sirloin for the over the holidays. The color in the picture is not quite accurate. It is actually a bit redder, but not at all bloody.
This is basically a typical roast recipe but with minimal clean-up. My main reason to describe it is to suggest the possibility of cooking on warm, not low. I would not recommend trying it, though, if you cannot monitor the internal temperature of your meat. That is essential until you are comfortable with using the warm setting.
John