Slow cooking in an oven is convenient for making delicious and satisfying meals. However, sometimes we fail to take advantage of the full potential of this cooking technique because we tend to overlook common mistakes when slow cooking in an oven.

Many mistakes are easy to make, such as forgetting to preheat the oven, not using enough liquid, or failing to wrap ingredients appropriately. All these can seriously impact the quality and taste of the final dish. So, it’s important to know how to avoid these mistakes when slow cooking in an oven. 

Mistakes to Avoid When Slow Cooking in an Oven

Although slow cooking in an oven is a rather straightforward process, we could still make mistakes that will ruin our dishes. So, with the help of my grandma, I asked her to observe me while cooking a dish and let her point out if I’m doing something wrong.

And here are the wrong things I thought I was doing right, but they are actually the reasons why I’m not achieving the result I want for my dish.

Slow Cooking can Still Result in Overcooking

I initially assumed it would be safe to leave the dish in the oven while slow cooking as long as I had set the temperature correctly. Unfortunately, this is not always true and can result in the dish becoming overly cooked if certain precautions are not taken.

Nana said that to ensure that our food is cooked perfectly and not overdone. It is important to know the right temperature for the oven and the size of the meat slices. Furthermore, proper placement of ingredients within a pan or dish can also help prevent overcooking. She said that we should pay attention to how close we place together the ingredients and make sure that we account for any changes in cooking time due to these factors.

Stopping and Starting Again When Slow Cooking

I often have a lot of things to do. So I always choose slow cooking as it allows me to just leave the food while I do other things. I had considered turning off the heat and then restarting it when I got back, but my Nana cautioned me against doing that. She made it clear that this could be dangerous and result in spoilage or contamination of the food.

Although it may be possible to stop and restart an oven for a brief moment without letting the food lower under 140 degrees Fahrenheit, we wouldn’t advise taking that risk.

Adding Excess Liquid

I’m usually quite worried about drying out the stew or soup I’m making when slow cooking in an oven. So I would think of adding excess water. But Nana said that it’s not a great idea to add excess liquid while you’re slow-cooking the stew. Adding an excessive amount of water to the dish can cause it to become so full that liquid will start to flow over the sides, resulting in a mess. Moreover, too much water can also drastically alter the dish’s flavor, leaving it undesired taste.

Not Defrosting the Meat

Let’s all be honest; it can be tempting to simply throw a frozen piece of meat into the oven without defrosting it first. We can be busy sometimes, but we should never do this as it will not cook properly and could even lead to food poisoning. So, no matter how busy we are, we should thaw all frozen items before putting them into the pot for slow cooking. This will ensure that the food will be cooked thoroughly. 

Tossing Vegetables too Early

With the little time we have for cooking, we always want the quickest way to prepare the dish. Usually, I would want to just toss everything into the pot and let them cook for several hours. I have learned from my beloved Nana that it is definitely not the best idea to cook all vegetables in the same way. Certain vegetables, such as those which are softer and more delicate, area easy and quick to cook, while others may take a bit longer to prepare correctly.

So, when slow cooking, we should consider when is the right time to add each ingredient, especially vegetables. Some of the softer vegetables, like tomatoes, zucchini, and squash, can become overly mushy if added to a dish too soon during the cooking process. This is something that we should avoid at all costs to achieve the result we desire.

Overly Crowded Ingredients

Nana always emphasizes that when slow cooking, it is important to ensure the ingredients don’t overflow as this will impede even cooking and can create a messy kitchen. If you want your dish to be perfect and maintain a tidy space, it’s essential not to overfill the pot or pan. Consider your pan size to know how many ingredients to put in. Additionally, most vegetables and meat usually produce additional liquid, which can cause overflowing. So, Nana said to have enough space to avoid the excess liquid.

Removing the Cover while Cooking

I understand that slow cooking can be a lengthy process, and it certainly takes patience. But, we sometimes just want to check if the meat is already tender. It can be very tempting to impatiently lift the lid of the pot in an effort to check if the dish is already cooked. However, we should avoid this as it will cause heat and moisture to escape from the pot, leading to longer cooking time. So, if ever you want to remove the lid to check, take a few minutes and think of this reminder from my Nana.

Forgetting to Sear the Meat

Nana said we could just throw the raw meat in the pan without searing it and start slowly cooking in an oven. But, she still suggests searing the meat for optimal results. Doing so will lock in the flavor and moisture of the meat, creating a delicious and succulent dish.

Are you aware of these common mistakes when slow cooking in an oven? Knowing them will definitely make a significant impact on the dish you’re preparing. Slow cooking requires careful attention and precision, and by learning the common mistakes that can occur while doing this in an oven, you will be able to make adjustments and avoid ruining your dish.