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Crock pots can really only do one thing: Braise. This means that lean cuts of meat, such as chicken breast or pork tenderloin, are pretty well the worst to use. They only require a short cooking time, as there's no tissue to break down. Don't use them. Even cuts like shoulders or thighs are easy to overcook in a crock pot. They tend to be run for too long at too high a heat. If you must crock pot a thing, find a decent braising recipe from a decent chef. Not AllRecipes or MyRecipes. Those places are inhabited by the ogres of the Mid-west who want and praise only the most flavourless mush. Be prepared to caramelise meat and vegetables, remove either before they're over cooked, use stock, booze and seasonings. Be near enough to the crock pot that you can test for doneness. If what you want to do is dump frozen watery white meat in a pot, smother it in salt, sugar and corn syrup from a jar, bugger off for 10 hours and not have to think of cooking more than smooshing the dried out carcass into a tortilla, shaking desperate hot sauce everywhere and crushing it into your maw, then there's no good recipe for that. Or make overnight oatmeal.,
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Mar 28, 2016 14:48
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| # ¿ May 15, 2024 00:48 |
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WanderingMinstrel I posted:Sweet Potato Chickpea Chili is great but it makes way way more than 1-2 people can reasonably eat so cut in in half except for the chilies. Also idk where the gently caress the author is shopping that one large sweet potato = 5 cups. She included seven pictures of the same bowl of mush. Not pictures showing process or stages, but seven pictures of the finished product. I detest her for that. Five pictures before you even reach the recipe, punctuating inane irrelevant babble. and It looks like it could well turn out to be a very very very very very very very bland sludge. One teaspoon of cumin, juice of half a lime not a suspicion of salt or pepper spread out amongst what'll be six pounds and more of mushy over cooked food.
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Apr 3, 2016 23:57
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Anne Whateley posted:Perhaps the half a can of peppers, or the 2 Tbsp of chili powder, could compensate for the lack of pepper -- which is likely why people are saying it's too spicy. Salt likely comes from the stock and high-sodium canned vegetables plus the 1 tsp of salt. I missed the one single tiny teaspoon of salt. Half a cup of stock is barely a piss in the ocean. Won't make any difference when fighting the tomato juice and tomato paste. Won't add a jot of flavour. Sure, there's some salt from all the canned stuff. But what there isn't is an instruction to taste the stuff. Because it might still need salt, fresh ground pepper differs to chilli peppers (and people saying something's too spicy indicates nothing about seasoning, just their own preferences). The lime juice should be added to taste, just like salt and pepper. It looks to me like a very bad recipe, that exemplifies a perennial problem with crockpots. Setting and forgetting ends up with mush. Just dumping stuff from cans in to a crockpot does not good food make.
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Apr 4, 2016 00:48
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MrSlam posted:If you google 'crockpot pork loin' you'll get a ton of recipes so I guess not? That really doesn't mean anything. Crock pots braise meat. The best meats to braise have plenty of fat and connective tissue to break down. Lean meats dry out and are bad choice. Chicken breasts, pork loin, fillet steak, chops. All bad choices for a crock pot. They need short cooking times, not crock pot cooking times.
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Apr 26, 2016 01:10
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