Thread: Oven vs Slow Cooker

Originally Posted by MB

For slow cooked recipes, we get far superior results with a heavy pot in a conventional oven compared to a standalone slow cooker. Meat from the oven is more tender and moist. Meat from the slow cooker is dried out, yet sits in a puddle of liquid. Similar temperatures and times. Any thoughts, comments or experiences?

It all from slow cooker, melting in your mouth. Cooking is act, same as hunting.

Look at all those flovoursome gooey sinewy bits

The problem is that the slow cooker does not have a simmerstat like an oven, so even set on low it will still reach boiling point, just taking longer to get there than on med or high. When it gets near to boiling, the water in the meat is evaporated out.
In the oven the temp can be kept lower. If the oven is set too high it will still dry meat out
Oven bags are great because they hold positive pressure

Looks great Mr Rabbit, but there's always room for improvement

As a slightly-related thread diversion, I had "beef bones" in a Chinese restaurant in Auckland. Oxtail? Very good. Must have been well marinaded and slow cooked. Is it a well known dish?

Originally Posted by MB

Looks great Mr Rabbit, but there's always room for improvement

As a slightly-related thread diversion, I had "beef bones" in a Chinese restaurant in Auckland. Oxtail? Very good. Must have been well marinaded and slow cooked. Is it a well known dish?

Oxtails is my favorite when I was in Auckland I used to cook them but it depended on when Pak`nSave will discount those on their shelf. The lowest I got was 12 dollars for 8 chops. I do `t think the oxtail is a well known dish in Chinese cuisine because it `s difficult to get in China and very expensive. oven and slower cooker they both has the pros & cons, I use oven and smokers too, even want to build a pizza oven in my home but thinking I will be in NZ more so... Yes, you right there are lot of rooms for improvement. Maybe someday I will open a restaurant, or a food truck or service business. Most Chinese restaurants in Auckland, especially in Qtwn are shit.

Originally Posted by MB

For slow cooked recipes, we get far superior results with a heavy pot in a conventional oven compared to a standalone slow cooker. Meat from the oven is more tender and moist. Meat from the slow cooker is dried out, yet sits in a puddle of liquid. Similar temperatures and times. Any thoughts, comments or experiences?

Heavy pot / dutch oven all day.

You can brown your meat / vegetables in it on high heat, then turn it down to slow cook away as needed. You cannot do that in a slow cooker.

I have been using a camp oven to do roasts on the BBQ for the last couple of years. If in doubt of the meats eventual tenderness, into the camp oven it goes.
Hasn't failed yet. Tiny bit too big for the oven otherwise I'd do that too.
Really needs a trivit as I have on occasion had it get a tiny bit over browned when I haven't had enough water in there.
Can't remember doing a beef, but pork and lamb leg come out mint

Sounds and looks delicious.

I need a camp oven, any spares in shed?

Here's one in Waihi.

https://www.trademe.co.nz/a/marketpl...1?bof=gxNq31s7

Cast iron camp oven or pot are really valuable assets in the wild, you can make everything from it. The downsides is too heave to carry.

me slow cooker -duck breast ,or recently goose breasts ,any lonely veggies in the fr4idge ,spices in the cupbord ,a can of dark beer and let her fester away for 8hours .noone else in the family shares my slightly neanderthal tastes(thank christ)so igot three feeds and a bloody delicious soup out of the contents .tender as a new borns chubby wee cheeks. got given a camp oven its great for casseroles(quicker cooking time.) another winter favourite of mine too.corned beef gotta be cooked nice and slow -delicamo with mustard sauce out of this world in a sandwich .best Ive ever tasted was my late grandfathers-It was tender and tasty as buggery -some of tyhis modern stuff looks like it came off an anorexic seagull!

I bought a new Lodge cast iron skillet, and a casserole a few months ago (made in good ol' USA).
https://lodgecastiron.co.nz/collections
The skillets are available with various 'art work' cast into the base (deer, etc).
The skillet (fry pan) is great, works on an induction stove top too.
The casserole also does indeed produce a lovely cooked meat dish. Yep, it does beat the slow cooker.
But do not under any circumstances allow your Missus anywhere near these wee treasures.
I bought the Blackwood models as they are 'triple seasoned' from the factory. My Missus stuffed that up in the first use.
Heated the pan and threw the steaks in with no added oil. The meat just seared itself firmly onto the base of the pan, and when flipped over all the triple seasoned coating was gone.
Jeez, it's hard to get good help these days! I've banned her from using them now.
Anyway, lots of nice gear if you follow that link. Proper camp ovens too.

Originally Posted by Black Rabbit

Cast iron camp oven or pot are really valuable assets in the wild, you can make everything from it. The downsides is too heave to carry.

Back in the 'young and fit and don't care' days we would carry all sorts of heavy shit into the hills. Normally only an overnighter or a Fri/Sat night. Everyone in our tramping group would be given a task: evening meal/breakfast/music/tableware etc

Cast iron camp ovens for making scones in for afternoon tea, then the main meal , 4 litres of ice cream wrapped in dry ice and old newspapers for desert, full silver service and table cloths, 1940's wind up gramophone with 78's for music (jeeze, that actually was heavy) and then for someone who didn't get a task, the inevitable 1940's style clothes iron would get snuck into their pack.

There's no doubt that good heavy pots and pans produce more even cooking and I suspect that flows onto better taste.

But I'm at the age now that if petrol or diesel can't carry the heavy shit, it stays behind.

Just remembered...we use a cooking bag in the slow cooker.
Bung the meat into the bag, add a Bay leave or two (if it's pickled pork, etc), tie it up and away you go.
Chicken is great too.
Absolutely 'no mess' cooking..just don't break/tear the bag.
We turn the whole bag over about 1/2 way through cooking.
Remove the bag from the slow cooker carefully and you should find the cooker is as clean as when you started.