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    Crock pots?

    lotusland
    Sun Sep 19, 2010 6:49 pm
    Food.com Groupie
    The only time I have ever used a crock pot was when I used them in restaurants to keep the soup warm. Then I up and bought one..Used it once..Tossed a pot roast in added stuff...and did not like the finished product.
    Now I am thinking if I do it right..brown first on the stove, etc. it just may work..
    I think I will give it another try! Wish me luck! Thanks..Lotus.
    Rainbow - Chef 536866
    Sun Sep 19, 2010 7:05 pm
    Food.com Groupie
    Good luck! I bought a crock pot/slow cooker fairly recently. I've tried roast chicken and roast beef in it. I liked the chicken very much, but I didn't like the texture of the beef so well. Mainly I do baking in it! I bake potatoes, sweet potatoes, apples,, and I just did a little loaf of broccoli bread!

    Well, so, I don't know how your roast will come out,, but don't let just the one thing base your judgement on all of crock pot cooking.
    Chubby Cook
    Mon Sep 20, 2010 2:56 pm
    Food.com Groupie
    So far I've loved all foods that come out of my slow cooker, but soon become aware of the differences in texture when the meat is down in the liquid that is created or is elevated mostly out of the liquid. You may have to experiment for your preferred method for different recipes.

    Pan browning before putting food in the slow cooker is an optional method of improving the overall flavor of the food. Again, one must experiment to find what you like best for the amount of work involved.
    Red Apple Guy
    Mon Sep 20, 2010 9:56 pm
    Forum Host
    Here are some hints.
    - Crock pots "make" liquid since there is little evaporation. Add very little liquid to the roast - say 1/4 of broth or red wine.
    - Fill the crock pot to 1/2 to 2/3 full. Crock pots usually heat from the side and substantial volume is needed to cook correctly. Potatoes, parsnips, carrots, and onions are good bets for filling the pot.
    - Thicken liquid after cooking with a little cornstarch and water solution letting it cook for 10 or more minutes between addition.
    - For good texture, use a thermometer to gauge the doneness of the roast. At 200 F, most meat become tender - even falling apart. Cooking longer can degrade the texture of the meat.
    - The browning step (using a heavy skillet or cast iron) as mentioned above is an excellent suggestion.

    Red Apple Guy
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