Ever stood bewildered in front of your slow cooker, wondering whether to choose 'High' or 'Low'? You're not alone! Understanding the difference is key to delicious, perfectly cooked meals.
Essentially, both settings cook food at the same final temperature (around 212°F), but the 'High' setting reaches that temperature much faster. Think of 'Low' as a gentle simmer and 'High' as a brisk boil.
As a general rule of thumb, one hour on 'High' is roughly equivalent to 2-2.5 hours on 'Low'. Many recipes originally intended for 'High' can be easily adapted to 'Low' – simply increase the cooking time.
So, which setting is best? 'Low' is ideal for tougher cuts of meat that benefit from long, slow cooking, allowing them to become incredibly tender. It's also great for when you're out all day. 'High' is a faster option, perfect for less dense foods like soups or dishes you want to cook in a shorter amount of time. If you're short on time, use high, if you want something cooking all day, use low.
Ultimately, experimenting with both settings will help you discover what works best for your recipes and schedule. Happy slow cooking!
