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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Which meats work in crockpot? (Was: doing something wrong?)
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    Which meats work in crockpot? (Was: doing something wrong?)

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    Ilysse
    Thu Jan 27, 2005 4:10 pm
    Food.com Groupie
    Maybe its just me, maybe its the crockpot, I don't know but every meat recipe I try the meat is dry as a bone inside. I follow the directions exactly and still so dry I can't eat it. These are not just any old recipes, they are ones from zaar that have nothing but 5 stars from 20+ reviewers. Reviewers, I might add, that I have seen b4 and know I share the same food likes with.

    Is it me? Maybe I am just not use to this type of meat? Maybe my crockpot is out of wack? Maybe I am missing soemthing somewhere.

    The only things I am good with is recipes that either have no meat or require chopped meat that is browned b4 (like chilis and soups) . I also cook dried beans in it.

    I am jealous of the crock pot cooks who can make pot roasts and the like. icon_sad.gif
    Julesong
    Thu Jan 27, 2005 6:00 pm
    Food.com Groupie
    Ilysse wrote:
    Maybe its just me, maybe its the crockpot, I don't know but every meat recipe I try the meat is dry as a bone inside. I follow the directions exactly and still so dry I can't eat it. These are not just any old recipes, they are ones from zaar that have nothing but 5 stars from 20+ reviewers. Reviewers, I might add, that I have seen b4 and know I share the same food likes with.

    Is it me? Maybe I am just not use to this type of meat? Maybe my crockpot is out of wack? Maybe I am missing soemthing somewhere.

    The only things I am good with is recipes that either have no meat or require chopped meat that is browned b4 (like chilis and soups) . I also cook dried beans in it.

    I am jealous of the crock pot cooks who can make pot roasts and the like. icon_sad.gif


    It could be the pot, yes. What kind do you have and how old is it? What settings does it have? Does it have a tight fitting lid? If too much moisture is escaping, that might account for dry meat.

    I've found that a lot of crockpot recipes don't include much liquid - I tend to double the sauces and liquids in my crockpot meat dishes, because I find sometimes that they dry out, otherwise.
    PaulaG
    Thu Jan 27, 2005 6:52 pm
    Forum Host
    Julesong wrote:
    Ilysse wrote:
    Maybe its just me, maybe its the crockpot, I don't know but every meat recipe I try the meat is dry as a bone inside. I follow the directions exactly and still so dry I can't eat it. These are not just any old recipes, they are ones from zaar that have nothing but 5 stars from 20+ reviewers. Reviewers, I might add, that I have seen b4 and know I share the same food likes with.

    Is it me? Maybe I am just not use to this type of meat? Maybe my crockpot is out of wack? Maybe I am missing soemthing somewhere.

    The only things I am good with is recipes that either have no meat or require chopped meat that is browned b4 (like chilis and soups) . I also cook dried beans in it.

    I am jealous of the crock pot cooks who can make pot roasts and the like. icon_sad.gif


    It could be the pot, yes. What kind do you have and how old is it? What settings does it have? Does it have a tight fitting lid? If too much moisture is escaping, that might account for dry meat.

    I've found that a lot of crockpot recipes don't include much liquid - I tend to double the sauces and liquids in my crockpot meat dishes, because I find sometimes that they dry out, otherwise.


    and see, I have always decreased the amount of liquid otherwise my meat is often swimming in liquid. I have learned that when preparing roasts to put the veggies in the bottom of the pot, put the meat on top and then sit back and relax.

    Beef usually takes the longest to cook. If a recipe calls for cooking chicken 7 to 8 hours on low, I usually check it after about 3 or 4. I seldom cook anything on high.
    anne in apex
    Fri Jan 28, 2005 8:14 am
    Food.com Groupie
    Ilysse wrote:
    Maybe its just me, maybe its the crockpot, I don't know but every meat recipe I try the meat is dry as a bone inside. I follow the directions exactly and still so dry I can't eat it. These are not just any old recipes, they are ones from zaar that have nothing but 5 stars from 20+ reviewers. Reviewers, I might add, that I have seen b4 and know I share the same food likes with.

    Is it me? Maybe I am just not use to this type of meat? Maybe my crockpot is out of wack? Maybe I am missing soemthing somewhere.

    The only things I am good with is recipes that either have no meat or require chopped meat that is browned b4 (like chilis and soups) . I also cook dried beans in it.

    I am jealous of the crock pot cooks who can make pot roasts and the like. icon_sad.gif


    You are not alone, Ilysse. I have had the same problem, especially with beef. I have pretty much given up cooking meat in mine. Maybe this is justification for getting a new one icon_biggrin.gif
    Julesong
    Fri Jan 28, 2005 8:33 am
    Food.com Groupie
    PaulaG wrote:
    and see, I have always decreased the amount of liquid otherwise my meat is often swimming in liquid. I have learned that when preparing roasts to put the veggies in the bottom of the pot, put the meat on top and then sit back and relax.


    Why is "swimming in liquid" a bad thing? Sounds like a moist, juicy roast to me. icon_smile.gif Natural gravy!

    I've tried it both ways - I just tend to prefer the way it cooks with more liquid.
    Ravedeb
    Fri Jan 28, 2005 8:56 am
    Newbie "Fry Cook" Poster
    I have the same problem. I've been told that when cooking a beef roast, you should use the toughest cut of meat, so I bought a big, beautiful chuck roast at Costco, froze half, and used the first half to make a bbq beef recipe that was posted here and has 5 stars. It did come out soft and falling apart, and there was plenty of liquid, but the meat itself seemed dry. Does that make sense? There was lots of sauce, that wasn't the problem.

    Then I tried again with the other half a week later with a stew recipe and the same thing happened. Is it the cut of beef? Does anyone have a recommendation for a good cut?
    Kris H.
    Fri Jan 28, 2005 9:00 am
    Food.com Groupie
    Yes, I have also had the same problem with beef and longer cooking times. I don't do much beef in the crockpot any more except for cut up into smaller pieces for soups, etc, where this effect doesn't seem as noticeable.

    Chicken, on the other hand, is my fav crockpot meat!
    Ravedeb
    Fri Jan 28, 2005 9:04 am
    Newbie "Fry Cook" Poster
    That's really disappointing to me. I was hoping to make lots of bbq recipes. That's one of the main reasons I got the crockpot in the first place. Do you have a fav chicken recipe you'd like to share?
    GraciesMommy
    Fri Jan 28, 2005 9:20 am
    Newbie "Fry Cook" Poster
    I use my crockpot at least 3 times per week and have had excellent dinners using so many of the great recipes posted here. I would get a new crockpot and see if that doesn't solve the problem. I don't think I have had one dry meat. In fact, I think out of all the recipes I have ever used here, only one bombed..and that was MY fault..it was a crockpot apple pie recipe and I cooked it like 10 hours and should have been 7 and of course it was applesauce pie when done..Good Luck!! icon_biggrin.gif
    PaulaG
    Fri Jan 28, 2005 9:24 am
    Forum Host
    Julesong wrote:
    PaulaG wrote:
    and see, I have always decreased the amount of liquid otherwise my meat is often swimming in liquid. I have learned that when preparing roasts to put the veggies in the bottom of the pot, put the meat on top and then sit back and relax.


    Why is "swimming in liquid" a bad thing? Sounds like a moist, juicy roast to me. icon_smile.gif Natural gravy!

    I've tried it both ways - I just tend to prefer the way it cooks with more liquid.


    Personal preferance, I guess. I like some liquid; however, to much liquid and the meat tastes boiled--to me.
    Ilysse
    Fri Jan 28, 2005 10:52 am
    Food.com Groupie
    Well I am glad it isn't just me.

    I can't think of the brand off the bat here and I am at work. I am assuming it is a Rival since I got it at Walmart and acording to their website its the only brand they carry. It is a new one, no more than 2 years old. It has a low and a high setting. I have used it maybe a handful of times. Lots of liquid, not alot of liquid, it doesn't matter the meat always seems to be dry. Mike said maybe to marinate it in vinegar. He gave a scientific definition as to why it probably happens and why vinegar may help, but I can't remember it icon_confused.gif

    I will have to try a chicken recipe, havn't done a chicken yet. I tried to do a chicken soup but for some reason the chicken just never cooked all the way through and I had to finnish it in a pot. I may have not done it right since I was just winging it.

    Thanks for all your responses, I don't have an answer, but at least I feel better icon_wink.gif
    Julesong
    Fri Jan 28, 2005 1:32 pm
    Food.com Groupie
    Hmmm... thinking about this a little.

    What is it that makes meat taste dry? Is it lack of liquid, or is it actually a lack of fat?

    With the long, slow cooking of a large cut of beef, I imagine that most of the fats contained in the meat are leeched right out of it. And there you have "dry" meat, as far as the mouth-feel goes.

    So, what can be done about it? When adding ingredients to the crock pot, do you add any oil - and if so, does that seem to make a difference? What about using an injector to put infused oil into the meat before cooking?

    Any ideas?
    vixoffer
    Fri Jan 28, 2005 2:31 pm
    Newbie "Fry Cook" Poster
    I FIND THE MEAT TASTES BETTER AND IS NOT DRY IF YOU TAKE THE EXTRA STEP TO BROWN IT FIRST.
    Julesong
    Fri Jan 28, 2005 3:57 pm
    Food.com Groupie
    vixoffer wrote:
    I FIND THE MEAT TASTES BETTER AND IS NOT DRY IF YOU TAKE THE EXTRA STEP TO BROWN IT FIRST.


    Yes, that would sear the outside of the meat and hold more of the natural juices inside during cooking.
    keen5
    Fri Jan 28, 2005 4:38 pm
    Food.com Groupie
    Letting moisture escape by lifting the lid too often can be a problem. I have many times told people to keep their hands off of my crockpot lid, when I'm cooking something in it. icon_lol.gif It will be smelling good and they just have to go over there and lift the lid to look at it... icon_evil.gif
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