How Long To Cook 1Kg Gammon In Slow Cooker On High

How long to cook meat in slow cooker on high?

How long does raw beef take in a slow cooker? – You can add beef to the slow cooker without browning. Searing it in a hot pan to create a caramelised crust is not necessary but can make a richer flavour Simply add the meat to your slow cooker with aromatics, stock and sauces and cook either on High for 4-5 hours or on Low for 5-8 hours

How long does a slow cooker take on high?

How long should I cook a slow cooker recipe? If a dish usually takes: 15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low.30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low.

How do you know when gammon is cooked in a slow cooker?

To see if you gammon is cooked, put a knife in to the thickest part and pull it out to see if it is tender. If it is hard to pull out, and still feels fleshy and springy, then it isn’t cooked and it will need to go back on for 30 minutes more. The best way to tell if gammon is cooked is to use a meat thermometer.

Can you overcook gammon in a slow cooker?

Slow Cooker Gammon My Slow Cooker Gammon recipe is the easiest way to cook your gammon joint! Just a handful of ingredients and minimal prep for super tasty ham! Glaze your ham before serving and enjoy over Christmas. Prefer to use your Air Fryer instead? Try my recipe. Serve with my ! Post may contain affiliate links. For more information, check my In collaboration with, Can you believe that up until a few years ago I had never cooked gammon? I didn’t grow up having ham at Christmas time so the idea was a bit foreign to me until I finally decided to give it a go last year. After enjoying the ham on Boxing Day and the leftovers for many days after, I was hooked! It really is an easy way to create something that looks stunning on a festive table and will happily feed a crowd.

I was put off by the idea of a pot boiling on the stove for hours on the busiest cooking day of the year. Enter Slow Cooker Gammon, a.k.a Slow Cooker Ham. Gammon is a cured joint (smoked or unsmoked) from the back leg of the pork. Gammon is raw and needs to be cooked before serving whereas ham is already cooked and ready to eat.

Once gammon is cooked it becomes ham! Gammon joint – I usually go for unsmoked but you can pick a smoked one if preferred. This crock pot ham recipe uses boneless gammon joint – try to pick the best quality free-range pork you can afford. Braising liquid – you can simply cook your gammon in water but you can add more flavor if you use apple juice, cider, ginger ale or cola. The beauty of slow cooker gammon is that you can set it to cook and then forget it for several hours while you get on with Christmas prep – I always leave gift wrapping to the last minute Cook on the SLOW setting for 6-8 hours or on the HIGH setting for 4-5 hours.

• It is hard to overcook gammon in a slow cooker, thanks to the low temperature and braising liquid.
• As for glazing the ham, the choices are endless.
• Honey and brown sugar are a classic option, but any sweet/ tangy /spicy combo usually works a treat – anything from mango and chilli to lime and sherry.
• I chose apricot jam, brown sugar, mustard and a splash of brandy to create a simple glaze that balances the salty ham with sweetness and makes it a real Christmas centerpiece with glorious shine.

Stud your ham with cloves for a pretty presentation. Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe! Place the gammon in the slow cooker (my favourite is the ) and position the carrots and onions around it. Remove the ham from the slow cooker and set aside to cool. Discard the solids and save the braising liquid to use in if you like. Preheat the oven to 200C (400F) and set the gammon on a, You might need to scrunch a bit of foil to position under the joint so that it sits level on the rack. Mix the glaze ingredients together and warm briefly in the microwave or a saucepan. Brush the ham liberally with the glaze. Roast in the middle of the oven for about 30 minutes, basting with the glaze every 10 minutes. Cover loosely with foil and set aside to rest for 15 minutes before carving. If you haven’t got time to cook the gammon in your slow cooker then you can easily turn this recipe into Ham! Pressure cooking is faster and just as fuss-free. As a general rule you will need to cook your gammon on High Pressure for 15 minutes per 450g (one pound) and allow for natural release. When it comes to meat and poultry, like the Christmas turkey for instance, I rely heavily on my trusty to cook to perfection and leave the guess-work behind. Check your gammon is cooked by inserting the thermometer probe into the thickest part until it reads 62 °C (145 °F). Leftover ham is fantastic in pasta dishes – use it in my easy recipe or in place of bacon in and, You can of course use it in sandwiches together with my or, HAVE YOU MADE MY SLOW COOKER GAMMON RECIPE? Post a photo on my page, share it on, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Place the gammon joint in the slow cooker and position the carrots and onions around it. Add the bay leaves, cinnamon, cloves and peppercorns. Pour in the liquids, cover and cook for 5-6 hours on high setting or 7-8 on low setting. Remove the ham from the slow cooker and set aside to cool. Discard the solids and save the braising liquid to use in soups if you like (have a taste before using as it may be quite salty). Pre-heat the oven to 200C (400F) and set a rack over a roasting pan. Scruch up some foil to make sure the ham sits level on the rack (if needed). Carefully remove the rind from the gammon joint, leaving a small layer of the fat intact. Lightly score the fat in a diamond pattern, taking care not to cut too deeply. Mix the glaze ingredients together and warm briefly in the microwave or a saucepan. Brush the ham liberally with the glaze. Roast in the centre of the oven for about 30 minutes, basting with the glaze every 10 minutes, until the ham is golden brown. Cover loosely with foil and set aside to rest for 15 minutes before carving. Transfer to a large platter and carve. Serve hot or cold.

Cook on the stove Place in a large lidded saucepan and cover with water. Bring to the boil over high heat. Drain the water, add fresh water, an onion, carrot, stick of celery, baby leaf and and bring to the boil again. Reduce the heat, half cover with a lid and simmer for 20 minutes per 500g/1lb 2oz.

1. Check the temperature with your Thermapen – it should read s 62 °C (145 °F).
2. Roast in the oven as per main method.
3. Instant Pot Gammon If you haven’t got time to cook the gammon in your slow cooker then you can easily turn this recipe into Instant Pot Ham! Pressure cooking is faster and just as fuss-free.

As a general rule you will need to cook your gammon on High Pressure for 15 minutes per 450g (one pound) and allow for natural release. My 1,8kg (4 pound) joint needed one hour to cook but the cooker still needs to come to pressure first. Add the NPR and you have an overall cooking time of approximately 1 hour and 40 minutes.

Is 4 hours on high the same as 8 hours on low in a slow cooker?

The only difference between the HIGH and LOW setting on a slow cooker is the amount of time it takes to reach the simmer point, or temperature at which the contents of the appliance are being cooked at. The LOW setting takes longer than the HIGH setting.

Can I cook on high instead of low in slow cooker?

Basic Slow Cooking Information – Many different types of food and recipes can be cooked in a slow cooker. There are some cooking basics that should be followed for successful slow cooking. The basic information below should be followed most often when slow cooking but always follow special instructions included in the slow cooking recipe.

Most slow cookers should be preheated before placing the ingredients in it but check the user’s manual first because some models heat up quickly and do not require preheating. To preheat, place the empty crock in the heating unit and place the cover on the crock. Turn the unit on high and preheat for the suggested time in the user’s manual. If you do not have a manual, preheat for 15 to 20 minutes. Fill the crock at least half but no more than two-thirds full for the most efficient cooking. Do not lift the lid during the cooking time unless it is specifically stated to do so in the recipe. Each time the lid is lifted, heat escapes from the slow cooker and 20 minutes will need to be added to the cooking time to make up for the heat loss. If the recipe instructs to stir the ingredients any time during the cooking period, stir and replace the cover as quickly as possible. If timing does not allow the recipe to be cooked on low for as long as required, the slow cooker can be turned up to high and the cooking time reduced. Convert cooking time by using a ratio of 2 hours of cooking on low as being equal to 1 hour of cooking on high. Note: it is best to cook the less tender cuts of meat on low for a long period of time to produce a more tender cut when it is done. Seasonings have a tendency to loose their strength during the long cooking process so it is best to taste test the food at the end of the cooking time and add more if necessary. Or, the seasoning can be added towards the end of the cooking time instead. If possible, turn the slow cooker on high to start the cooking process and then switch to low after an hour. This will reduce the amount of time required to cook the food thoroughly. Some models can be set to automatically make this switch, When checking for doneness, the best manner in which to ensure that the food has been cooked properly is to check it with a thermometer. To be considered thoroughly cooked, the food should reach 160°F. Most slow cooker recipes will give a range of cooking time because each slow cooker may cook slower or faster than another. It will just take using yours and getting use to how it cooks to figure out where your cooker will fall in the range of cooking time. Before using your slow cooker for the first time, read the user’s manual for special instructions. Each model may have slightly different instructions.

Is 4 hours high slow cooker enough?

Today’s programmable slow cookers often come with the ability to cook food for up to 24 hours, as well as automatic warming settings that can stay on for just as long. But when it comes to slow cooking the day away, just because you can doesn’t mean you should.

When you’re whipping up a meal in a slow cooker, there are a number of (often unspoken) limitations on how long you should leave food in the appliance, both when cooking and keeping it warm. Wondering how long is too long? Read on. If you’ve ever gotten stuck at work for a few hours longer than anticipated, you may have come home to mushy vegetables, chalky meat, or a rather bland soup in your slow cooker.

While slow cooker recipes are designed to cook for extended periods of time, they can still become overcooked if left on the wrong setting for too long. In general, it’s best to stick to the indicated cook time on the recipe you’re following. Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours.

1. If you want to avoid overcooking your dish, follow the given guidelines as closely as possible.
2. Concerned about getting home on time to turn the slow cooker off? While older slow cookers often require you to manually switch between settings, today’s programmable slow cookers include a digital timer that automatically changes the appliance over to the warming setting after the set duration.

This way, it will be cooked to perfection — no matter when you end up getting home. Extra-fancy models, such as the Hamilton Beach Programmable Temp Tracker Slow Cooker, come with a temperature-tracking probe to insert into the dish. You can then set the slow cooker with the proper cooking temperature, and when it reaches that point, it will either switch to warming or maintain the temperature, depending on your preference.

Cool, right? There’s also the issue of how long you can leave your slow cooker on its warming setting — after all, it’s tempting to leave the appliance on warm during holiday gatherings or other events. Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn’t leave food in a slow cooker for an extended length of time.

The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be cooled and transferred into the refrigerator. Why? Most warming settings keep food at around 145°F (63°C), which is extremely close to what the USDA refers to as the “Danger Zone.” Between 40-140°F, bacteria grow extremely quickly, doubling in number in as little as 20 minutes.

Thaw meat before cooking : It might be tempting to put a frozen piece of meat into your slow cooker, but when you do this, the meat takes longer to cook and its interior may not reach a safe temperature in standard cooking time. Keep the lid on: The internal temperature of a slow cooker drops 10-15 degrees every time the lid is opened, slowing the cooking process by 30 minutes. So resist the urge to peek! Don’t overfill the pot : You should never put so much food in your slow cooker that it’s more than two-third full. Not only can this cause it to overflow, but it can also lead to undercooked food, as it takes longer for the contents to get to temperature. Double-check with a thermometer : When in doubt, don’t be afraid to double-check the temperature of your meal using a kitchen thermometer. If it’s not at the recommended temperature, leave the dish to cook for more time.

While the slow cooker is known for being a hands-off appliance, it’s important to follow safety precautions each time you break it out. Sticking to a recipe’s slow cooking parameters and not letting your food bathe in the pot all day could save you not only from over-done meats and veggies, but from food-borne illness as well.

What happens if you slow cook on high?

Is it safe to leave a slow cooker on overnight? – The short answer: Yes. slow cookers are made to cook food for extensive periods of time (some can be left up to 24 hours). But, of course, follow safe practices outlined in your instruction manual, and keep the appliance on low or warm, as opposed to high, overnight.

Does meat get more tender the longer it cooks in a slow cooker?

Your meat will be juicier and more tender The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn’t dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

How do you calculate gammon cooking time?

Cooking your Gammon Weigh your meat to calculate cooking times. To work out your cooking time, allow 20 minutes per lb (1lb is 454g). For example for a 1KG gammon it’s going to be 40 minutes.

How long does it take to cook raw meat in a slow cooker?

Cook Time & Quantity

Meat Cut	Meat Weight	High Cook Time
Pork Loin	3-4 lbs	5 hours
Poultry**	6 lbs	6 ¼ hours
Beef Roast	3-4 lbs	5 ¾ hours
Stew Meat	3 lbs	4 ¾ hours

How do you know when gammon is done?

What is the Temperature of Properly Cooked Gammon? – When it comes to cooking with meat, getting the temperature right on the cook is vital to achieving the best texture and flavor. The ideal temperature for a properly cooked gammon is 155℉(68℃) when it is measured at the center.

When you turn the oven off, the meat will continue to cook with its internal heat. The meat of the gammon will be able to reach up to 160℉(71℃) in temperature. Slow cooking in the oven is the best way to cook gammon. This will ensure that you can get tender meat. At the same time, it ensures that the meat is cooked all the way through once it reaches the ideal temperature for cooked gammon.

If this is your first time cooking gammon at home? You can perform a test to make sure that it is cooked. Use a knife to insert into the meat. You can tell if it is cooked if the meat is tender. If the knife springs back when you attempt to insert it, then you need to cook it for another 15 minutes before doing another test.

How long does it take to cook a ham per kg?

Instructions –

1. After removing any packaging, soak the ham in water for about 24 hours, or as your butcher advises. Once soaked remove the ham and place it, fat side up, onto a roasting tray
2. Cover the ham with foil, allowing enough space for air to circulate between the ham and foil.
3. Transfer into a hot oven and bake at 180ᵒC. Like all meat, the basic rule of “twenty minutes per pound of meat and twenty minutes extra” applies. Or, in new money, forty five minutes per kilogram and an extra twenty minutes at the end.
4. Once the meat is cooked, expect to see a puddle of meat juices in the base of the tin. (For me, this is a huge bonus and I use this as the base for a divine pea and ham soup!)
5. Remove the ham onto a meat board and gently remove the outer layer of fat. If you notice that, even in patches, the fat doesn’t come away easily, it is a sign that your meat may not be fully cooked so return it to the oven for a further twenty minutes.
6. Once the outer layer of fat is removed, use a sharp knife to score the inner layer of fat in parallel lines an inch apart, and repeat at a 90 degree angle so as to create a chequer board design on the ham fat.
7. Rub or paint mustard over the fat layer on the ham and follow by sprinkling the brown sugar generously over the mustard layer. Use your hand to press the sugar so it attaches fully to the mustard.
8. Pierce a whole clove into the centre of each of the chequer board squares on the surface and place the ham onto a baking tray to return to the oven for a few minutes until the sugar starts to bubble and caramelise.
9. Remove and rest before carving.

Cakes Snacks Starters Mains

Is gammon overcooked if chewy?

3. Cook Gammon by Boiling It – If you find gammon too salty, you could try changing your approach to cooking it. The best way to cook it, to reduce the salty flavour, is to boil it on the stove. It is best to boil the gammon in smaller pieces to avoid having to cook it for too long.

Is it better to cook beef on high or low in a slow cooker?

Is it better to cook a roast on low or high? – Whether to slow cook your beef roast on LOW or HIGH depends primarily on the cut of beef you are using. For a fattier cut of meat or one with a lot of connective tissue, cooking slowly on the LOW setting will give you the most tender melt in the mouth roast.

A longer cooking time allows the fat and collagen to break down fully and release the juices. If you are short on time, cooking on high is fine, but for a really succulent fall-apart roast try to cook it on LOW if you can. Leaner cuts of meat tend to come out better when cooked on HIGH for a shorter length of time.

This is because the longer it’s in the slow cooker, the more time it has to lose moisture. Tip Cook chuck roast on LOW for a fall-apart, melt-in-the-mouth beef roast. To slow cook a leaner cut of meat, use the HIGH setting to ensure it stays moist and tender.

Can I leave my slow cooker on high all day?

People do this all the time, but many aren’t truly confident that it’s 100 percent safe — I, for one, am one of those people. So I did a little digging to get the hard facts. The truth is, yes, leaving the slow cooker on and going about your day is safe, as long as you are using the appliance properly.

Is 24 hours too long in a slow cooker?

Let’s cut to the chase: How many hours can I leave my slow cooker on? – That varies by what’s inside the slow cooker and also by the appliance’s setting and model, the experts say. Most recipes for all-day cooking call for 6 to 8 hours on low. Quality- (and safety-) wise, another 1 to 2 hours in ‘keep warm’ mode won’t mess things up.

• And after that, you’ve still got a good amount of buffer time.
• While leaving it on for days is certainly not recommended, most programmable slow cookers have a 24 hour cycle; after that, the slow cooker would shut off automatically.
• That’s a lot longer than I was expecting, and than I would assume anyone plans to leave their slow cooker on.

To clarify, even if you leave your house at 7 a.m. and for some reason don’t get home till 10 or 11 p.m., you are fine. Do not worry. Your slow cooker was made for this! Also, to note, Hamilton Beach tests all of their products (toasters, deep fryers, etc.) in extreme situations, and a slow cooker is not high on Schweitzer and Brault’s list of concerns.

How much faster does a slow cooker cook on high?

Converting temperatures and cook time – How long you cook a dish in your slow cooker depends on whether you set it on high or low and the recipe’s original cook time. The general rule is the high setting cooks about twice as fast as the low setting. Converting a recipe to slow cooking works the best with dishes that are cooked at 350 degrees Fahrenheit (177 degrees Celsius) or lower in the oven or those that are cooked on the stove. Oven-to-slow-cooker conversion chart. Alina Bradford/CNET Aim to fill your slow cooker two-thirds of the way with ingredients. The less volume in your cooker, the faster your dish will cook, so keep that in mind. You may want to use a smaller slow cooker or double the recipe to hit the sweet spot.

What is the difference between slow cook high and slow cook low?

Crockpot™ Slow Cookers reach the simmer point and stabilize on both ‘High’ and ‘Low’ at about 209°F. If cooking with the high setting and food has been cooking for less than 5-6 hours, then turn the setting to low to slow down the cooking process.

What’s the difference between a crockpot and a slow cooker?

The pot of the slow cooker usually sits on a base that houses the heating element on the bottom, while Crockpots have their pots inside of a container (or crock) and get heating from all sides.

Is it OK to cook beef on high in slow cooker?

Is it better to cook a roast on low or high? – Whether to slow cook your beef roast on LOW or HIGH depends primarily on the cut of beef you are using. For a fattier cut of meat or one with a lot of connective tissue, cooking slowly on the LOW setting will give you the most tender melt in the mouth roast.

1. A longer cooking time allows the fat and collagen to break down fully and release the juices.
2. If you are short on time, cooking on high is fine, but for a really succulent fall-apart roast try to cook it on LOW if you can.
3. Leaner cuts of meat tend to come out better when cooked on HIGH for a shorter length of time.

This is because the longer it’s in the slow cooker, the more time it has to lose moisture. Tip Cook chuck roast on LOW for a fall-apart, melt-in-the-mouth beef roast. To slow cook a leaner cut of meat, use the HIGH setting to ensure it stays moist and tender.

How long to keep beef in slow cooker on high?

Slow Cooker Roast Beef This Slow Cooker Roast Beef will be become your favorite Sunday Roast – incredibly tender slow cooked beef in a rich gravy.10/10 for flavor and almost zero effort! Serve with my incredible and, Perfect for serving a crowd so why not make it this weekend? This slow cooked beef recipe is gluten free and slimming friendly. Sometimes a recipe comes along that

1. Is incredibly tasty and beloved by everyone
2. Is SUPER EASY and almost cooks itself

Simply pop the meat and veggies in your slow cooker in the morning and you have the best dinner waiting for you by supper time. Take a look at the recipe video and step by step photos to see how it’s done. Super easy and tastes amazing, My family commented on how amazing the gravy tasted, the best they’ve had apparently. Definitely going to keep this recipe on rotation! ”

• The PERFECT pot roast: If you are intimidated by roast beef because it is tricky to get just right then this is the beef recipe for you. Technically it is not a roast but a beef pot roast since it is cooked in a slow cooker.
• It is almost hands off, practically a ‘dump and go’ recipe. After some initial prep, the meat simply cooks slowly for several hours until it becomes perfectly tender and succulent.
• Finally a beef roast that comes with gravy built in! The flavor-packed broth in which the beef cooks in becomes the totally addicting gravy you will want to bathe in (or maybe that’s just me)
• You can also cook potatoes and other veggies at the same time – one less job to do!

More good news my friends! You can use any beef joint that’s suitable for roasting or pot roasting, including some budget friendly options such as brisket and topside, I ordered my beef joint from and it is such good quality! Make sure your joint will fit in your Slow Cooker – as you will see from the recipe video my joint was rather mahoosive! You can cut it in half if necessary. If you have the you can brown the beef directly in it saving washing up and energy!

• Beef stock (broth) – I usually use Knorr Stockpots but you can use a stock cube or your favourite broth, preferably a low sodium one. Check this is gluten free if that is a concern
• Balsamic vinegar and soy sauce (or Tamari for GF version)
• Worcestershire sauce
• Concentrated tomato paste
• Onion and garlic
• Bay leaves
• Carrots – these add flavour to the gravy and you can serve them on the side, win-win!
• Potatoes – these are optional. I actually prefer crispy roast potatoes with my roast beef so I usually cook these separately in the oven or an Air Fryer,
• Cornflour (cornstarch) to thicken the gravy, You can also use Xanthan Gum if you prefer.
• Not an ingredient, obvs, but you will also need a Slow Cooker – this is the one I am currently loving, it comes with a and it’s so budget friendly!

Take a look at this step by step tutorial – plas note you will find the full recipe, including ingredients in the recipe card at the end of this post. STEP 1. Pat the beef dry with kitchen paper and season well with salt and pepper. Allow your beef joint to come to room temperature before cooking. STEP 2. Spray a or shallow casserole dish with olive oil spray and sear the beef on all sides. This can take up to 10-15 minutes but adds so much flavor. You want to trigger the Maillard reaction – in layman’s terms you want to brown the beef until nicely colored. STEP 3. Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon. This is where a lot of the flavour comes from so don’t skip it! STEP 4. Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone. STEP 5. Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato purée, minced garlic, salt and bay leaves. Stir to combine. STEP 6. Add the beef and then the vegetables, pushing them down into the liquid. Top with extra hot beef stock to come up halfway up the side of your joint. STEP 7. Cover the slow cooker and cook for 5- 8 hours on LOW or 3-6 hours on HIGH depending on the beef cut and your preferences. If your crockpot has a ceramic insert it will likely need to cook for longer – modern slow cookers which allow for searing heat quicker and therefore cooking times are shorter.

• STEP 8. Use a slotted spoon to remove the vegetables from the slow cooker.
• Check the beef using a meat thermometer (see guidelines below) or by piercing with a knife – it should be tender.
• ROAST BEEF INTERNAL TEMPERATURE The best way to check your beef is cooked to your liking is to check the temperature with a,

Insert the probe in the thickest part of the joint and check the temperature against these guidelines.–––––––––––––––––– Medium rare – 55°C (131°F) Medium – 60°C ( 140°F) Medium well – 65°C (149°F) Well done – 70°C+ (158°F) : Slow Cooker Roast Beef

Can you slow cook meat at 100 degrees?

Heston Blumenthal’s secrets of slow-cooking meat O ne of the most commonly heard culinary inaccuracies is that “browning meat will seal in its juices”. Unfortunately, many a kitchen enthusiast takes this as gospel and is worse off for doing so. Imagine meat as a sponge; the more it is cooked, the more the fibres contract and squeeze out the juices, regardless of whether or not the meat is browned first.

This is not to say that meat shouldn’t be browned. On the contrary, browning gives two benefits. It creates precious juices with which to make a sauce; and it provides flavours that we love. Browning, therefore, can be great, but it does not seal in the juices! While we’re on the subject, browning is not caramelisation, but a process called the Maillard reaction, probably the most complex in cooking.

At present, the food manufacturing industry can’t replicate the Maillard reaction. That’s why roast beef flavoured crisps never taste of roast beef. The point of cooking meat is to bring out its flavour and to render it tender enough to eat. For cooking purposes, meat consists of, among other things, lean tissue, proteins, collagen and water (usually around 75%).

Collagen exists in flesh, bone and connective tissue, and is very important to the cook because the amount of collagen in a piece of meat will determine the length of time it should be cooked for. The important temperatures in the process of meat cookery are as follows: at 40C, proteins in meat start to denature.

At 50C, collagen begins to contract. At 55C, collagen starts softening. Between 70C and 75C, the meat no longer holds oxygen and turns grey. At 100C, water in meat begins to evaporate. If meat is cooked at 100C, the pressure caused by the evaporation obliterates the meat, and any juices left in it disappear.

• Therefore, the higher the level of connective tissue, the longer the meat will need to be held in the temperature range of 55C.
• So, when cooking meat, you will first need to decide whether or not it has a high amount of connective tissue.
• All cuts of meat that have had to do some work – oxtail, shin and shoulder, for example – will have more connective tissue, and require long, slow cooking.

Leaner cuts, such as steaks and chops, require less time at this temperature, although they still benefit from slow cooking. Which brings me to the two most valuable pieces of kitchen equipment, both thermometers, and neither of which will break the bank.

• An oven thermometer will give the temperature of your oven and not the temperature that it has been set to.
• The second thermometer is a meat probe with a digital read-out.
• Stick it into the meat and it will tell you exactly whether it is underdone, done or overdone.
• It will make your cooking life so much easier.

: Heston Blumenthal’s secrets of slow-cooking meat

Does meat get more tender the longer it cooks in a slow cooker?

Your meat will be juicier and more tender The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn’t dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.