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Lazy chef
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<blockquote data-quote="Goonergal" data-source="post: 2093742" data-attributes="member: 368709"><p>[USER=216415]@Mr_Pot[/USER] there is debate about this. I sear meat before putting it into the slow cooker but have encountered no problems at all leaving the seared meat in the slow cooker until the timer is triggered. The meat is subsequently cooked right through. In practice, depending on what I’m cooking, the maximum time that uncooked (or purely seared) meat is standing is about 4 hours. </p><p></p><p>I tend to sear and refrigerate overnight so the meat starts chilled and will have nicely come to room temperature before the cooker comes on. When cooking tougher meats - oxtail or oxcheek for example - they need 11 hours or so, so the cooker is started before I leave home.</p></blockquote><p></p>
[QUOTE="Goonergal, post: 2093742, member: 368709"] [USER=216415]@Mr_Pot[/USER] there is debate about this. I sear meat before putting it into the slow cooker but have encountered no problems at all leaving the seared meat in the slow cooker until the timer is triggered. The meat is subsequently cooked right through. In practice, depending on what I’m cooking, the maximum time that uncooked (or purely seared) meat is standing is about 4 hours. I tend to sear and refrigerate overnight so the meat starts chilled and will have nicely come to room temperature before the cooker comes on. When cooking tougher meats - oxtail or oxcheek for example - they need 11 hours or so, so the cooker is started before I leave home. [/QUOTE]
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