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In our most recent Facebook slow cooker chat with Family Circle food editor Michael Tyrrell, Kathy, one of our readers, asked an interesting question:

Michael, what is the difference (or benefit) of cooking a shorter amount of time at high or a longer amount of time at low? Is it just a time issue or are there advantages for each?

I’d wondered that, as well. I always assumed that “low and slow” would yield the best results, since the meat could cook (and therefore become more tender) for a longer time.

Here’s Michael’s take on the issue:

Kathy, I would say it is partly timing. But slow cookers are cooking at much higher temps than in the past, so for some recipes low is the new high, so to speak  .

I’d have to agree with that. Like I mentioned in my last post, I’ve found that my slow cooker cooks at such a high temperature that I just do everything on low. I’d personally recommend using the low setting whenever you can–if you have the time for it. You reduce the risk of overcooking you food. And, if you have a newer slow cooker, your food will probably be done close to the time it would be on high.

Which setting do you use more frequently? Low or high? Share in the comments below.

Heather Eng is web editor of FamilyCircle.com.

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