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Crockpot - Slow Cooker techiniques?

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Crockpot - Slow Cooker techiniques?

TastyJon | May 7, 2004 02:09 AM

Apart from the seemingly underserved desires on here for really good recipes (beyond meat + can o soup), I was wondering if there is some good advice for newbies to this type of cooking?

For example:

- Shouldn't main dishes always be submeresed in liquid? For example, if you were cooking a loin of pork, beef ribs, etc., wouldn't you want most of it simmering in broth?

- For maximizing meat value, is it beneficial to go with chunky, less desired cuts (oxtails, shoulders, etc)?

- On the flip side, what's the best way to cook big chunks of meat... Tri Tip? Leg of Lamb? Should one cut these down or is there a key way to cook these under the crockpot theme?

Thanks, Jon

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