Slow Cooking in Germany

[SlowCookingEurope]

Hi there! I'm new to this site but have spent lots of time browsing all the slow cooker questions and answers. What a great group! Everyone is so helpful and informative. I'm from the US but live in Germany and have recently bought 2 slow cookers from England (Morphy Richards--3.5 liter/6.5 liter). It's been great to experiment and this has become one of my favorite topics these days.
I have a couple of questions to pose to you all, but I first wanted to say 'hello'.

[duonyte]

Hi! I hope you can post some recipes of local favorites that would be different from what we already have! That would be a lot of fun.

[SlowCookingEurope]

Thank you for replying. Most people here have never heard of a slow cooker but find the idea interesting. I've cooked for some German friends who really liked the meal. I'll look around for some German recipes that could convert well and post them after trying them out. One German thing I DID cook in my 6.5 liter slow cooker was potatoes and rouladen and it was pretty tasty. I'd never even made rouladen in the oven!

[duonyte]

My background is Lithuanian and we have a dish called Zrazai (Lithuanian Beef Rolls), which is similar to rouladen, and I've made them in the crockpot - works very well for these.

[Red Apple Guy]

Welcome! Please post some recipes and let us here know about them.

Red

[awalde]

In Switzerland and I think in Germany too one of the trends is low-temperature cooking in oven. This means at 135-160°F , 100% humidity and slow!

Informations about this technique:
http://www.cookingissues.com/primers/sous-vide/part-i-introduction-to-low-temperature-cooking-and-sous-vide/,
http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html and
http://restaurant-hospitality.com/equipment/rh_imp_3406/
Table (in German):http://mitglied.multimania.de/habsburgerchuchi/PDF_Dokumente/Niedergar_Tabellen.pdf
Table (English): http://knol.google.com/k/meat-temperature-chart-cooking-guide#

I tried out with chicken breasts in concventional oven without circulating air but with a bowl of hot water in it and a terrmometer to control/correct from time to time the temperature.
With gas oven this method is not possible!

The result was perfect with 3 minutes roasting in the skillet and 50 minutes at 165°C in the oven as described.

[Red Apple Guy]

Now that is too cool!! I've heard a little about sous vide but never read up on it before. The idea is brilliant. I like the cooler method.

Red