I’d like to dispell a myth, If I may? The lid has been off of this crockpot full of Mexican ish pork chunks for at least 15 minutes while skimming fat
I’d like to dispell a myth, If I may? The lid has been off of this crockpot full of Mexican ish pork chunks for at least 15 minutes while skimming fat
by DaWayItWorks
10 Comments
cookiemountains
Is the thermometer touching the bottom?
anon_lurk
What is the myth exactly?
boomgoon
Just curious, what’s the myth. I don’t think I’ve heard it yet. A lot of my slow cooks I’ll keep the lid off for a couple of hours while on low to let the liquid evaporate off
ChzGoddess
So, when you remove the lid, it’s not that the liquid and food inside the crock lose much heat. It’s that you lose that built up steam in the empty space. For something like this that’s entirely submerged in liquid, that isn’t making much difference. For something like a roast where a good portion of the meat is NOT submerged, it’s going to make a bigger difference in how the top of the roast cooks because that head of steam takes a while to build up and surround the portion that is sticking out of the water.
MaxObjFn
I’m unconvinced.
s_decoy
I also made Mexican-ish pork chunks tonight lol. Used my instant pot to be lazy!
hamandjam
Get a laser thermometer and track the surface temp. That’s where you’ll see the temp fluctuation. Which isn’t a big deal on something that’s mostly liquid or fills most of the crock. But for things with less moisture or exposed surface, removing the lid will make a difference. When I make my post Thanksgiving chili, the crock is slammed to the brim and I can take that lid off several times during the day I make it to taste and season it and there’s no issue with the temp. If you’re doing something like ribs, a roast or a bird where there’s a lot of air around it, removing that lid will increase the cook time. If you want to do a better experiment, try using the crock with just water filled to different amounts. A full crock will be fairly temp stable, while a crock with just a small amount in the bottom will show fairly large fluctuations when you remove the lid.
lordaddament
I feel like this depends on what you’re cooking. The liquid here is holding the thermal mass. If you had a big piece of meat with no sauce then there’s nothing keeping the meat hot over time except the air.
10SE
Just cook in there without the lid entirely. That’ll show em!
BigDuoInferno
It’s literally inedible now, welcome to food poisoning town. /S
10 Comments
Is the thermometer touching the bottom?
What is the myth exactly?
Just curious, what’s the myth. I don’t think I’ve heard it yet. A lot of my slow cooks I’ll keep the lid off for a couple of hours while on low to let the liquid evaporate off
So, when you remove the lid, it’s not that the liquid and food inside the crock lose much heat. It’s that you lose that built up steam in the empty space. For something like this that’s entirely submerged in liquid, that isn’t making much difference. For something like a roast where a good portion of the meat is NOT submerged, it’s going to make a bigger difference in how the top of the roast cooks because that head of steam takes a while to build up and surround the portion that is sticking out of the water.
I’m unconvinced.
I also made Mexican-ish pork chunks tonight lol. Used my instant pot to be lazy!
Get a laser thermometer and track the surface temp. That’s where you’ll see the temp fluctuation. Which isn’t a big deal on something that’s mostly liquid or fills most of the crock. But for things with less moisture or exposed surface, removing the lid will make a difference. When I make my post Thanksgiving chili, the crock is slammed to the brim and I can take that lid off several times during the day I make it to taste and season it and there’s no issue with the temp. If you’re doing something like ribs, a roast or a bird where there’s a lot of air around it, removing that lid will increase the cook time. If you want to do a better experiment, try using the crock with just water filled to different amounts. A full crock will be fairly temp stable, while a crock with just a small amount in the bottom will show fairly large fluctuations when you remove the lid.
I feel like this depends on what you’re cooking. The liquid here is holding the thermal mass. If you had a big piece of meat with no sauce then there’s nothing keeping the meat hot over time except the air.
Just cook in there without the lid entirely. That’ll show em!
It’s literally inedible now, welcome to food poisoning town. /S