By
Dr Tayse Ferreira F. Da Silveira PhD
| Reviewed by
Dr Tayse Ferreira F. Da Silveira PhD
Page last updated:
14/04/2023 |
Next review date:
14/04/2025
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The contents of this article are fact-based except otherwise stated within the article.
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Author bio
Dr Tayse has extensive experience in Food Science, especially through studying the chemical composition and stability of foods, as well as their bioactive properties. She writes and reviews content on these topics.
Dr Tayse da Silveira´s Highlights:
- Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
- Post-doctorate in Food Science, with a one-year training period at Cirad – France.
- PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
- Bachelor of Food Engineering at the Federal University of Pará, Brazil.
“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.
Professional experience:
In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.
After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.
During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.
Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.
She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.
Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.
In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).
She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.
Education
- 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
- 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.
- 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.
Relevant Published work
- Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
- de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
- Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
- Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
- da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
- da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.
You can view some of Dr Tayse´s work below and links to her professional profile:
ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf
Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900
Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT
Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/
close
Reviewer bio
Dr Tayse has extensive experience in Food Science, especially through studying the chemical composition and stability of foods, as well as their bioactive properties. She writes and reviews content on these topics.
Dr Tayse da Silveira´s Highlights:
- Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
- Post-doctorate in Food Science, with a one-year training period at Cirad – France.
- PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
- Bachelor of Food Engineering at the Federal University of Pará, Brazil.
“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.
Professional experience:
In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.
After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.
During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.
Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.
She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.
Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.
In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).
She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.
Education
- 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
- 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.
- 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.
Relevant Published work
- Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
- de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
- Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
- Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
- da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
- da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.
You can view some of Dr Tayse´s work below and links to her professional profile:
ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf
Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900
Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT
Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/
In this article, we will look into the question “Can you overcook in a slow cooker?”, and how to prevent overcooked slow cooker recipes?
Can you overcook in a slow cooker?
Yes, you can overcook in a slow cooker. If you leave your food in the wrong setting for extended periods of time, you will end up with dry or rubbery meat, mushy vegetables, or a bland soup.
To avoid that, you need to strictly follow the cooking time and temperature guidelines called for in the recipe.
Generally, 8-12 hours are needed to cook your food in a low setting. Similarly, 4-6 hours will be needed in a high setting. Some foods may take up to 24 hours to cook thoroughly.
What happens to overcooked foods in the slow cooker?
Overcooking foods in the slow cooker implies many changes. The food may turn tough and dry due to excessive moisture loss. The texture of vegetables may become mushy, and they may lose their shape. Grains may become soft or mushy.
Excessive nutrient loss can also take place, as many vitamins are heat-sensitive, and prolonged exposure to heat will boost their degradation. Unpleasant flavors may also result from overcooking.
How to prevent overcooked slow cooker recipes?
- To prevent overcooked recipes, you should always stick to the recipe guidelines. A correct recipe will provide you with the exact time and temperature guidelines to cook your food.
- Another important thing to prevent overcooking is to use the right amount of food.
Generally, a slow cooker must not be filled with less than 1/2 and more than 3/4 of its capacity [1]. If your slow cooker is underfilled, your food will get cooked faster. If It is overfilled, the liquid will spill out.
- Consider the difference between food and meat cuts. For example, large cuts of meat and poultry will cook differently from small sizes in the slow cooker.
In this case, consult the instruction booklet for suggested sizes of meat and poultry to cook in your slow cooker.
The best cuts of meat for a slow cooker are well-marbled and fatty. Avoid leaner meats if possible, or give them a shorter cooking time. The more marbled the meat, the better it should cook [2,3].
- Add your ingredients in a sophisticated order in the slow cooker, respecting the time they take to cook.
Vegetables cook slower than meat and poultry in a slow cooker so if using them, put the vegetables in first, then add the meat and the amount of liquid suggested in the recipe [4].
Among vegetables, there is also an order to be respected, according to their sturdiness. If you want an ingredient to fall apart—like tomatoes for instance—place it closer to the bottom.
Place starchy potatoes under more delicate carrots, and cut more fragile ingredients into larger pieces of potatoes [5].
- Attention to the slow cooker settings. Most cookers have two (low or high) settings. Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low.
Moreover, certain foods work better in a determined setting. For instance, fattier cuts of meat such as stewing beef and pork work better for slow cooking.
The United State Department of Agriculture (USD) [2] suggests, if possible, turning the cooker on to the highest setting for the first hour of cooking time and then to low or the setting called for in your recipe.
- If you decide to speed things up, take care of time adjustments [1]:
- If your recipe takes 1-2 hours on High it will take 4-6 hours on Low
- 2-3 hours on High compares to 5-7 hours on Low
- If 3-4 hours on High, then it will be 6-8 hours on Low
- Dishes as long as 4-6 hours on High take 8-12 hours on Low
Can I fix overcooked food in a slow cooker?
If you accidentally overcook your food in the slow cooker, we got some tips to help you save it:
- If your recipe is dry or tough, add moisture in the form of water, broth, or sauce. This will help food rehydrate. Start with small amounts of liquid and then adjust as needed.
- Give the food another destination. For example, overcooked meat may be removed from the slow cooker, cooled, pulled into shreds, and used to create new dishes.
- Adjust seasoning. Overcooked food may lose flavor, so you can make adjustments to enhance the taste. You can add additional herbs, salt, or other seasonings you have available at home, until you get the wanted taste.
- Add fresh ingredients: for instance, to revive overcooked vegetables, you can add some fresh vegetables in the last 30 minutes to an hour of cooking to add some texture and crunch.
- Serve with sauce: If the overcooked food is still dry or tough, you can serve it with a sauce to add moisture and flavor. This can help to mask the dryness and give the dish juiciness.
- Use a food processor or blender: this can work for soups, stews, or dishes where texture is less important. You can use a blender or processor to puree the overcooked food to smooth its consistency.
The 5 slow cooker mistakes that might be sabotaging your meals
Do not cook chicken with the skin on
Slow cooking will stew your meat. Therefore, any skin on the surface will become rubbery instead of crispy. That is why It is always smart to cook chicken without the skin in the slow cooker.
Do not waste your money on fancy cuts of meat
The expensive cuts of meat are already tender. They do not require long hours of sow heating to cook properly. The slow cooker is meant to tenderize cheaper cuts only that have more collagen.
Searing is important
Except for chicken, you should sear all types of meat. It is because browning helps lock the moisture inside and ensures safety by exposing the meat to high temperatures not achievable in a slow cooker. Moreover, browned meat looks and tastes better.
Don’t forget to cover the meat
The meat should be completely submerged in the liquid or broth to ensure even and proper cooking.
Don’t add too much alcohol
When you add alcohol to a slow cooker, It won’t be able to evaporate as it does during searing. Therefore, do not go overboard with alcohol to avoid ending up with a boozy-tasting meal.
Conclusion
In this article, we answered the question “Can you overcook in a slow cooker?”, and how to prevent overcooked slow cooker recipes?
1. https://www.bbcgoodfood.com/howto/guide/10-top-tips-using-slow-cooker
2.https://www.which.co.uk/news/article/slow-cooker-recipe-fails-what-causes-them-and-how-to-fix-them-aTaT78S57fAd
3. https://www.tasteofhome.com/article/how-to-fix-tough-meat-in-slow-cooker/
4.https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety
5.https://lifehacker.com/keep-your-vegetables-from-getting-mushy-in-the-slow-coo-1841888117