Forum

Is there any difference between braised food (let's say, short ribs) that are done in the oven vs. a slow cooker?  If I pre-brown the meat, does the longer time at lower temp (160 for the crock pot) vs. what my oven can do (225 for 3 hours) make any flavor difference? 

I don't have a slow cooker so I can't answer your question, but if you haven't already done so, make sure to enter the contest to win The Great American Slow Cooker as I'm sure Bruce & Mark will answer your question in the book. 

I've seen discussions among cooks about oven braises in which some have emphatically argued that the shape and material of the cooking vessel and the partially open vs. closed lid make a big difference to the results -- so I'd think there might be something to it. But I should say I've never heard any of them make the case that the slow cooker's results are superior...

I have a collection of cast-iron Le Creuset amassed over years of Xmas and birthday gifts, so have never used a slow cooker/crockpot, although I have a couple of busy-working-mother friends who sing their praises.

Braising is probably my favourite method of cooking at long, slow, low temperatures which provides the best results for me.  I almost always reduce the temperature called for in the recipe after about 30 minutes to 300 or 275 and I'm in the lid-firmly-on camp.  I sometimes add a layer of parchment before adding the lid for a greater seal.  It's not meant to be a time-saver for me and I generally put my braise together while also planning/preparing something else for dinner - it's destined for the following day or so, no urgency.

Must be the weather, this is about the 3rd or 4th braising conversation I've had this week.