Hi everyone!
For Christmas I wanna make lambshank. Normally this recipes requires 7hrs in the oven, but because my sister doesn't have a real functioning oven (just kind of like this half-assed half microwave, half oven things), I've decided to cook in my slowcooker instead. However, the slowcooker is at my place and the celebrations will be at my sister's place. Most recipes require a 10hr cooking time on low. So I was wondering if it's possible to "pre-cook" the lambshank for 5hrs in the slowcooker at home on the day before the celebrations. Then bring the whole thing with us to my sister's on the day of, turn it on there and let it sit for another 5hrs (before finishing it in the oven to make it crispy, which this oven can do just not a whole 7hr lambshank). I hope I've made the question clear! And hopefully someone on here can help me or give me an alternative lol
Thanks in advance :)
I would cook overnight until done, transport hot, then “crisp?” it up in the oven.
I would cook it completely the day before, then warm up / crisp up on the day...
No, don’t cook it in two separate days/times. A partially cooked roast, cooling, would give you beautiful conditions for food poisoning to set in. Any bacteria and toxins could build up in the time between and make all who eat it very sick…which only works if you hate your family. Assuming you like them, please cook this all at once, then reheat.
This actually makes sense! I’ll just do it overnight, cook it completely and then reheat it in the oven! I’m just afraid it’ll get dry?
Use a little stock or butter (or both) when reheating. Also, cover with foil.
Thank you will do!
I mostly enjoy them but let me see how they behave in the upcoming days and I might change my mind
Ha ha! All right, we’ll leave that to your discretion!