New answers tagged slow-cooking
We walked in the door and the delicious aroma filled the whole house. This is actually a strong hint as to what might be going wrong. Whenever you smell a delicious aroma during cooking, that's aromatic compounds that would otherwise add lots of flavor being lost to the air. When simmering a sauce, for example, it's not just water that is boiling away. ...
Also consider that long exposure to heat actually removes the flavour from a lot of herbs and spices that really need to be added at the or near the end of the cooking. You could try infusing flavour into the meat with a syringe, or making sure to sear the entire outside very well prior to placing the roast into the slow cooker. Also, proper seasoning ...
I have cooked frozen chicken breast in the crock pot for years. No one has ever been sick from eating it. I make pulled buffalo chicken for 5 hours on low and then 2 hours on high. I think the important rule to remember is to cook the meat to the recommended USDA temp for whatever meat you cook.
If we're talking about a solid, four pound cut of beef - the only flavor you're ever really going to get is on the exterior and just a little bit into the interior of the meat. That said, cooking in the spices/components you list still may provide liquid gold. I would simply take some of the liquid that's leftover in the slow cooker after the roast has ...
Well first off, most slow cookers don't have a gasket. So its not a problem for them. Rubber can often times take on strong smell. I would consider buying one without a gasket - I don't think its a majorly useful feature personally. Or, consider buying the more versatile enameled Dutch oven (there are some very affordable, excellent ones) . Yes, most ...
I fully endorse the "when in doubt, throw it out" doctrine, although I personally wouldn't consider a sweet taste to be doubt. As rfusca wisely points out, you can't taste or smell several kinds of contamination, and the ones that you can taste or smell, are usually sour, bitter, or generally pungent. I suggest you have a look at the following question: Is ...
How do you know, by taste, if anything is bad? You don't, you can't. The bacteria that grow and make you sick may be odorless and tasteless. "When it doubt, throw it out."
Also make sure that you are keeping the temperature at a very gentle simmer. If you cook at too high of a temperature (at a rolling boil, for example) that will push the meat and bones upwards.
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