Question for the foodies

[DodgyAgent]

Since I think my Mumsnet account was errr.. disabled after our holiday, I'm going to ask on here.

The question is Pressure cookers Vs Slow cookers. The aim is to get fall apart, spoon or fork into shreds, type meat dishes. Lamb/Beef curries, Chillis, Ropa vieja etc

What do the panel recommend?

An AGA

[norrahe]

yes I realise that but it still concerns me, at any moderate temperature plastic gives off chemicals and infusing them into food gives me rise to worry...but then plenty have eaten them and no conclusive proof of harm so maybe its just a mental hurdle for me to get over?

Sous vide is carried out at 65 degrees or lower and there are preferred types of bag that are used specifically for this prupose rather than boggo plastic bags.

[OwlHoot]

I too am looking at sous vide, and currently dropping hints all over the house about my brithday coming up...

Looks potentially dangerous to me for meat. Would it kill possible worm eggs in pork for example?

[d000hg]

Looks potentially dangerous to me for meat. Would it kill possible worm eggs in pork for example?

Low-temperature cooking is fine though it has to not be too low.

[norrahe]

Low-temperature cooking is fine though it has to not be too low.

Hence 55-65, over a very long period to break down the collagen.

I don't think you have to worry about pork worms anymore.

[d000hg]

One of the TV chefs (not Heston) was in the news recently over how they prepared some form of liver, IIRC they were cooking it at 40 degrees or something crazy.

You're probably right about parasites not being about in today's animals although I'm sure some consider meat that hasn't had worm medicine to be better. On the other hand when we are already eating 100% raw meats in tartare, carpaccio, etc, it seems fine to me.

[formant]

I essentially slow cook it in the Thermomix.
(Thermomix - the unique food processor that also weighs, blends, grinds, kneads, steams and cooks! in case you're not familiar with that device)

I prep by leaving the meat in buttermilk or natural yogurt overnight.

[cailin maith]

I really fancy trying a slow cooker. I saw Crock Pots half price in Tesco at the weekend and was tempted....

We used to have a pressure cooker at home when I was a kid, after a failed attempt at making popcorn in the wok (Yes, I know!!) my Dad decided to try in the pressure cooker - whatever he did the weight ended up embedded in the ceiling. We didn't get any popcorn & my Mam went nuts

[Freamon]

Marinade overnight in the fridge + slow cooker all day the next day FTW.

For e.g.: Braised pork with plums recipe - Recipes - BBC Good Food

[Pogle]

Oh god this thread has made me want one now.