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Unexpected changes to slow cooking, what would you do?

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Unexpected changes to slow cooking, what would you do?

rook cook | Dec 2, 2003 05:19 AM

I'd appreciate any advice for handling this in the future.

I had some short ribs braising in the oven with a standard recipe (2.5 hours at 350). It was 1.5 hours into the cooking when an unexpected schedule change came up. I would have to leave the house for around 3 hours.

What should I have done for this dish?

I shut off the oven, opened the door until the temp dropped to 270, closed the door to let the dish cook in its residual heat (for 3 hours). It turned out a little dryer than I hoped.

What would you do for a range top stew?

Thanks.

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