Hello,
When adding the vegetables to the dish for low temperature cooking I would add 3 minutes per ounce for the vegetables that you are adding. This would be above the time for cooking the meat by itself.
As an example; a 5 ounce ribeye steak at 5 minutes per ounce would take 25 minutes. If you added 6 ounces of asparagus at 3 minutes per ounce that would be an additional 18 minutes of cooking time and the total dish together would take 43 minutes.
Hopefully this is clear.
At what temperature should one heat the meat, in reply to the previous question? I am new to low temperature cooking and would like to learn more about this. Thanks
The ideal low baking temp is 225 at approximately 4-5 minutes per oz.
All the best in health & healing,
Darcy Langdon
Nutritionist at the OWC
hi, another newbie here. I cooked 4 chicken thighs (i'm guessing around 6 oz. each) @ 225 degrees for 30 min.(6ozx5min/oz) and they hardly even seemed slightly cooked. It was natures promise brand (doesn't say organic per se, but no hormones/antibiotics and in the organic meat section) so I felt the need to turn the temp up a little(300) and cook another 20 min. It was still, at that point, very tender and juicy and slightly red near the bone. I have trepidation with chicken. Did i do something wrong?
The challenge here was that it is the total weight which would have been 24 ounces to be cooked for 120 minutes. No problem, you will have it right next time.
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