Timmah! Posted June 22, 2018 Member ID: 26443 Group: *** Clan Members Followers: 35 Topic Count: 467 Topics Per Day: 0.20 Content Count: 5954 Content Per Day: 2.52 Reputation: 10336 Achievement Points: 50942 Solved Content: 0 Days Won: 118 Joined: 11/01/17 Status: Offline Last Seen: 1 hour ago Birthday: 09/26/1971 Device: Android Share Posted June 22, 2018 AthenA 1 Link to comment Share on other sites More sharing options... Awards
RobMc Posted June 23, 2018 Member ID: 25355 Group: **- Inactive Registered Users Followers: 31 Topic Count: 257 Topics Per Day: 0.10 Content Count: 5785 Content Per Day: 2.16 Reputation: 9114 Achievement Points: 63248 Solved Content: 0 Days Won: 132 Joined: 12/14/16 Status: Offline Last Seen: January 10 Birthday: 01/05/1954 Device: Windows Share Posted June 23, 2018 (edited) My boy that looks delicious, how come you're not huge? yes the lower the temp and the longer it cooks the more tender the meat. When I worked I used a slow cooker a lot and still use occasionally, only drawback are any vegetables don't get soft enough for me and I never understood why meat was tender and vegetables firm. What I do now is start the cooking process at 180 C for 30 mins, then turn down to 140 C and leave for 5 hrs, lamb especially likes this method. Edited June 23, 2018 by RobMc Link to comment Share on other sites More sharing options...
Timmah! Posted June 23, 2018 Member ID: 26443 Group: *** Clan Members Followers: 35 Topic Count: 467 Topics Per Day: 0.20 Content Count: 5954 Content Per Day: 2.52 Reputation: 10336 Achievement Points: 50942 Solved Content: 0 Days Won: 118 Joined: 11/01/17 Status: Offline Last Seen: 1 hour ago Birthday: 09/26/1971 Device: Android Author Share Posted June 23, 2018 (edited) Lol, I'm starting to get chubby; 6' & 227 lbs. My temps are in Farenheit instead of Celcius, being in the U.S. The low & slow method is definitely to my liking! I also bake them an additional 1/2 hour @ 350 F after I uncover them to allow the sauce to caramelize; 2 coats, each applied & allowed to do the Maillard thing for 15 minutes...interesting how that works over from my coffee roasting...in coffee, you have to maintain the ramp & temp. or the process ends before the amino acids are converted, resulting in a 'pooched' roast. Definitely getting bigger; this is what I'm looking like these days: Edited June 23, 2018 by Timmah! RobMc 1 Link to comment Share on other sites More sharing options... Awards
RobMc Posted June 23, 2018 Member ID: 25355 Group: **- Inactive Registered Users Followers: 31 Topic Count: 257 Topics Per Day: 0.10 Content Count: 5785 Content Per Day: 2.16 Reputation: 9114 Achievement Points: 63248 Solved Content: 0 Days Won: 132 Joined: 12/14/16 Status: Offline Last Seen: January 10 Birthday: 01/05/1954 Device: Windows Share Posted June 23, 2018 When you love food it's hard not to get bigger, I was never a salad person, I'm about the same weight as you, unfortunately I'm shorter, but do a roaring trade at Christmas Timmah! 1 Link to comment Share on other sites More sharing options...
Recommended Posts