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Post by ๐ช silly buns on Aug 1, 2018 8:17:02 GMT -5
When I cook a beef dish in my slow cooker I notice a flavor that I don't get when i cook on the stove. I'm not sure how to describe it. I think the only other ingredient that I consistently use with the beef is soy sauce. Has anyone else noticed there's a change in flavor between a slow cooker and stove cooking beef or soy sauce?
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Post by Hachiman on Aug 1, 2018 21:45:45 GMT -5
Do you sear it beforehand? I usually season and sear my meat before it goes into the slow cooker. The seared crust introduces new flavors, locks all the juices in while cooking, is a better surface for any additional spices or sauces to cling to while in the slow cooker.
If you do, great. But I've known more than a few people who show up to a barbeque with something that they threw into a slow cooker uncooked and unseasoned thinking their sauce or broth would do all the work. Sometimes it does, but I feel like it usually doesn't.
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Post by pairesta on Aug 2, 2018 8:15:18 GMT -5
When I cook a beef dish in my slow cooker I notice a flavor that I don't get when i cook on the stove. I'm not sure how to describe it. I think the only other ingredient that I consistently use with the beef is soy sauce. Has anyone else noticed there's a change in flavor between a slow cooker and stove cooking beef or soy sauce?
Is it like a liver-y flavor? Sometimes slow cooked beef can pick up that flavor but I'm not sure the culprit. Is it the same cut of beef every time, or have you noticed it when any kind of beef, like even ground? |
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Post by ๐ช silly buns on Aug 3, 2018 8:18:42 GMT -5
When I cook a beef dish in my slow cooker I notice a flavor that I don't get when i cook on the stove. I'm not sure how to describe it. I think the only other ingredient that I consistently use with the beef is soy sauce. Has anyone else noticed there's a change in flavor between a slow cooker and stove cooking beef or soy sauce?
Is it like a liver-y flavor? Sometimes slow cooked beef can pick up that flavor but I'm not sure the culprit. Is it the same cut of beef every time, or have you noticed it when any kind of beef, like even ground? Not a liver fan, so I am unfamiliar with that taste. I have used different cuts, but haven't noticed this flavor with ground beef. |
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Post by ๐ช silly buns on Aug 3, 2018 8:20:28 GMT -5
Do you sear it beforehand? I usually season and sear my meat before it goes into the slow cooker. The seared crust introduces new flavors, locks all the juices in while cooking, is a better surface for any additional spices or sauces to cling to while in the slow cooker. If you do, great. But I've known more than a few people who show up to a barbeque with something that they threw into a slow cooker uncooked and unseasoned thinking their sauce or broth would do all the work. Sometimes it does, but I feel like it usually doesn't. No, I don't pre-sear. I'll try that! |
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Post by Pastafarian on Aug 6, 2018 15:03:31 GMT -5
Is it like a liver-y flavor? Sometimes slow cooked beef can pick up that flavor but I'm not sure the culprit. Is it the same cut of beef every time, or have you noticed it when any kind of beef, like even ground? Not a liver fan, so I am unfamiliar with that taste. I have used different cuts, but haven't noticed this flavor with ground beef. I would describe liver as tasting coppery or metallic. |
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Post by Ben Grimm on Aug 6, 2018 15:16:19 GMT -5
Not a liver fan, so I am unfamiliar with that taste. I have used different cuts, but haven't noticed this flavor with ground beef. I would describe liver as tasting coppery or metallic. I'd add "chalky" to that. |
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Post by ๐ช silly buns on Aug 6, 2018 16:26:09 GMT -5
Not a liver fan, so I am unfamiliar with that taste. I have used different cuts, but haven't noticed this flavor with ground beef. I would describe liver as tasting coppery or metallic.ย that may be the flavor.... metallic. |
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Post by Superb Owl ๐ฆ on Aug 7, 2018 9:46:12 GMT -5
are you using store bought soy sauce? You really should just make your own, solves that issue.
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Post by pairesta on Aug 7, 2018 10:15:59 GMT -5
are you using store bought soy sauce? You really should just make your own, solves that issue. I find that non-artisan made, non-locally-sourced slow cookers often impart metallic tastes as well. Served one right, really. |
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Post by ๐ช silly buns on Nov 29, 2018 11:06:59 GMT -5
It's been a while, but I have cooked a few beef dishes in my slow cooker and think I may have resolved the issue. I didn't pre-sear, but I did try different cuts of beef that were fattier and cooking the dish for a few more hours longer than I would. I read up on the issue of a liver taste, and it's nice to know I am not the only person. The forums where this was discussed recommended fattier cuts as well as adding liquid/stock.
I just made a nice dish with 50/50 lamb and beef, both have a decent amount of fat on them and added chicken stock to the dish at the beginning when the meat was raw. It's really good, and I will try all beef and add a stock next time.
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Post by Nasdaq Smorepunish on Jun 19, 2019 18:59:49 GMT -5
gotta get that beef
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