low versus high settings in slow cooker?

Question

Is there any other difference other than cooking time?

Answer 1

There is a difference, it has to do with the wattage. The lowest wattage cooks just above 140 degrees. If you have a cooker that has a high wattage, look at the tag on the bottom, then the high setting will cook hotter and faster then a cooker with a lower high setting wattage. Hope I didn't confuse anyone, the next time you go to a store that sells slow cookers look at the different ones available and look at the wattage, then you'll understand.

Answer 2

In most recipes, no. But there are some important exceptions. I have found by trial and error that any large cut of meat--a pot roast for example--will be much more juicy and flavorful if cooked on low. Cooked on high, it is technically boiling, which toughens it up: it will still be perfectly edible, but not as tasty.

Other things I've learned about my slow cooker, which you may already know: Brown the meat before adding it to the slow cooker, to add flavor and color; don't add too much liquid (I usually reduce the amount of liquid a recipe calls for by 1/2 if 'm adapting it for the slow-cooker); and don't take the lid off during cooking (you don't want the steam to escape). Good luck!

Answer 3

Not really, just depends on how much time you have. Rule of thumb is 1 hour on high = 2 hours on low.....

Answer 4

When you increase the cooking time with beef and chicken, it tends to be less tender than if the extended cooking time is used.

Answer 5

I don't think so - low for an 8 hour stew, and high for a 4 hour stew

Answer 6

The slower setting infuses the flavors more.

Answer 7

TIME IS THE KEY, GENTELMEN