Using a meat thermometer when cooking roast in slow cooker?!
Will the internal temperture of meat cooked by different methods be the same when it is "done"
Eg..I typically cook a roast in the oven..and my meat thermometer is pretty good. Now, If I am cooking the same roast in a slow cooker, can I still use the same meat thermometer to see when it is done...IE, will the internal termperatures be the same ultimately...despite the differnt cooking methods??
Also, can someone tell me what the proper temp is for PORK..I'm thinking 160 but I could be wrong.
Thanks.
Answers: Hi guys...Quick question...
Will the internal temperture of meat cooked by different methods be the same when it is "done"
Eg..I typically cook a roast in the oven..and my meat thermometer is pretty good. Now, If I am cooking the same roast in a slow cooker, can I still use the same meat thermometer to see when it is done...IE, will the internal termperatures be the same ultimately...despite the differnt cooking methods??
Also, can someone tell me what the proper temp is for PORK..I'm thinking 160 but I could be wrong.
Thanks.
Slow cooking is basically a braise, that is a moist cooking technique where the food is cooked long enough to break down the connective tissues in the meat. We do not generally use the same cuts of meat for roasting and braising because chuck roast is tough when roasted and prime rib is dry when braised. That being said, your slow cooked "roast" will be near 212 degrees when its done, and will have been there for awhile. That is what breaks down the connective tissue and makes the braise delicious.
The USDA agrees with the 160 degrees for pork. Braised pork will be near 212.
Yes the temp should be close.
Here is a good cooking guide in regards to temps
http://www.recipetips.com/kitchen-tips/t...
When it reaches 160 in the center, it's done. The cooking methoid doesn't matter.
If you cook a roast in a slow cooker the meat thermometer should still work the same but you may want to remove the roast from the cooker and set it on a plate to take the temp because the juices inside the cooker could have an effect on the temp. However, you are gonna find that cooking it in the slow cooker is gonna have an all together different effect on the roast and the temperature really doesn't have much to do with it. Cooking in the slow cooker is a lot like cooking it in a pot on the stove. Searing it before hand and adding juices makes it taste great. I like to cook it on low for a long amount of time (half a day if I can). If the end product is a roast that is falling apart then bravo, it taste much better that way any way.
160 is a great temperature for medium done pork as well as beef