Does Meat Need To Be Submerged In Slow Cooker
The contents of this article are fact-based except otherwise stated within the article.
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question “does meat need to be submerged in a slow cooker?”, along with some important information and tips on how to cook meat in a slow cooker.
Does Meat Need To Be Submerged In A Slow Cooker?
Yes, meat generally needs to be submerged in a slow cooker.
This is because a slow cooker best cooks cheaper and somewhat fatty cuts of meat. When it is adequately submerged, the liquid dissolves the meat’s tough fibers and sufficiently for easy eating. Moreover, the meat needs to be covered completely in liquid for it to cook evenly.
How Much Liquid is Needed to Submerge Meat In Slow Cooker?
The amount of liquid depends on what result you are aiming for, its eventual taste, and how dry the meat is.
But as a rule of thumb, never overfill the slow cooker to prevent it from leaking out the top and to ensure that the food cooks well. Ideally, the amount of liquid should be half to two-thirds, and definitely no more than three-quarters.
What Meats Should Be Submerged For Cooking In A Slow Cooker?
If you are cooking these lean pieces of meat, make sure they are submerged in the cooking liquid to prevent them from drying as it cooks.
Prefered choices are:
- flank steak
- chuck roast
- short ribs
- beef stewing meat
- lamb shanks
- chicken thighs
- pork shoulders
What If Meat Isn’t Submerged In A Slow Cooker?
In certain cases, even if the meat isn’t completely covered, half-way up also works fine. This is because the inside of the slow cooker is warm enough to adequately cook the meat.
Generally, there are two methods to cook meat: braising and simmering. By definition, braising means that you only partially submerge the meat and cook it slowly on low heat. When you fully submerge and simmer it, you prepare a stew.
As we’ve said, the best results are obtained when meat is submerged in the liquid. But it eventually depends on the recipe.
Can You Use a Slow Cooker Without Liquid?
Using a slow cooker without water is not much different than cooking something on the stove.
However, if you use no liquid at all, your food will probably get too hot, stick to the surface of the cooker, and might also burn.
So, it’s better to add at least some quantity of liquid when cooking in a slow cooker.
Should You Fry Raw Meat Before Putting It In A Slow Cooker?
A cooker’s mild heat doesn’t let the meat turn brown; however, frying gives it the golden-brown color that enhances its flavor and the overall depth of the dish.
So if you want to avoid a bland-tasting stew, slightly brown the meat to a golden brown before putting it in the slow cooker.
Does Meat Become More Tender If You Cook It Longer In A Slow Cooker?
Not really. Meat doesn’t become more tender the longer it is cooked in a slow cooker, especially if you are cooking leaner cuts such as chicken breast or pork chops.
To help retain the moisture of these cuts, reduce the cook time to two to three hours.
Tips For Cooking Meat in Slow Cooker
Here are some tips to cook meat perfectly in a slow cooker:
- If you are cooking vegetables with meat, place them on top of the meat instead of placing them under it. The vegetables will help the meat stay submerged in the liquid and will steam efficiently.
- Make sure the entire meat is submerged in the liquid to ensure even cooking.
- You don’t need to fill the cooker with a lot of liquid. This will dilute the flavors and make your final dish taste bland.
- NEVER fill the cooker all the way to the top. Even though there is a mark indicating the level of water to be added, do not add too much water – the cooker can burst (literally) when it develops pressure.
- Always open the cooker keeping the lid away from your face so that the steam doesn’t burn your hands or face.
- You can also use chicken or beef stock instead of water. This enhances the flavor of the dish.
Can You Leave a Slow Cooker On Overnight?
It is absolutely okay to leave slow cookers on overnight, since they are designed to function for long periods of time.
However, if you’re planning on leaving the slow cooker on for an extended period, you must:
- Follow all the manufacturer’s directions
- Ensure that their is sufficient liquid in the cooker to prevent your material from burning
- Leave it on slow heat so that the liquid doesn’t evaporate overnight
Conclusion
In this brief article, we answered the question “does meat need to be submerged in a slow cooker?”, along with some important information and tips on how to cook meat in a slow cooker.
If you have any more questions or comments please let us know.
