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Author Topic: Question about meat cooking time  (Read 4198 times)

Offline Stephanie

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Question about meat cooking time
« on: October 09, 2011, 10:48:49 pm »
Hi

It seems to me that meat cooks more quickly in the TMX than it would on the stovetop or in the oven?  Eg I made a casserle with shin beef and it cooked in 50 mins - would take at leat 90 mins maybe more in the oevn at 180 degrees.  The chicken dishes also seems to need less time.  Is it because of the constant stirring or is there some other secret?
Cheers
Stephanie
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Offline Meagan

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Re: Question about meat cooking time
« Reply #1 on: October 10, 2011, 12:55:02 am »
I think it is because the bowl heat is on the base and up the sides and it is constantly stiring
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Offline Nay-nay

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Re: Question about meat cooking time
« Reply #2 on: October 10, 2011, 02:09:48 am »
This was a pleasant surprise to me to when I got TMX - especially when it came to shin. I think also the temp heats up quick and stays constant.  :)
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Offline fundj&e

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Re: Question about meat cooking time
« Reply #3 on: October 10, 2011, 05:44:25 am »
And not opening the lid to stir must help 2 , i think.
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i don't need a recipe i'm italian

Offline Stephanie

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Re: Question about meat cooking time
« Reply #4 on: October 10, 2011, 10:46:42 pm »
It must be all those things.  My DH is an engineer and he keeps threatening to pull it apart to see how it works  :-[  I doubt that would be covered the warranty!   I made a chicken dish last night that normally takes about 30 mins on the stovetop then 1 hour in the oven - took only 35 mins with the TMX - and I'm still learning so it would be quicker for a veteran!
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