New slow cooker. Standard Morphy Richards cooker bought in the UK. I haven’t changed recipes, methods or time and I used to get beautiful, melt in your mouth beef. Now I get this, t’was in for 8hrs on low.
by LeCorbeau93
8 Comments
Inevitable_Front4078
Because …. Crockpot.
What exactly are you expecting? So we can properly diagnose
Arbor-
what cut of beef? how much liquid? what acid are you using?
RideThatBridge
New slow cookers run hotter, at least in the US.
Complex-Potato1489
Cast iron skillet or grill. Those are your options for steak. But I’d say simply its being left in too long.
Treadmore
The cut of beef here is very important if you’re trying to render the fat and get it to fall-apart consistency. What kind is it?
lgdncr
What temperature does the meat end at? It could be that the new temperature is hotter or cooler than what your old one ran at.
tWasMeDioo
Does it taste bad?
TuzaHu
This is why I prefer roaster ovens for slow cookers, such as Nesco. You can adjust the temperature so much better than a ‘slow cooker’ limited to a few temperature settings. I can dial my roaster oven within a few degrees as I want it, not just ‘high’ and ‘low.’
8 Comments
Because …. Crockpot.
What exactly are you expecting? So we can properly diagnose
what cut of beef?
how much liquid?
what acid are you using?
New slow cookers run hotter, at least in the US.
Cast iron skillet or grill. Those are your options for steak. But I’d say simply its being left in too long.
The cut of beef here is very important if you’re trying to render the fat and get it to fall-apart consistency. What kind is it?
What temperature does the meat end at? It could be that the new temperature is hotter or cooler than what your old one ran at.
Does it taste bad?
This is why I prefer roaster ovens for slow cookers, such as Nesco. You can adjust the temperature so much better than a ‘slow cooker’ limited to a few temperature settings. I can dial my roaster oven within a few degrees as I want it, not just ‘high’ and ‘low.’