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1

You should brown the meat, chicken, onions or whatever you want to brown, first!, before putting them in the slow cooker. The browning gives what you are making great flavor. Then and only then, if you forget to brown it first, take it out of the slow cooker when done, and brown it on a baking tray or in a pan by broiling it till it browns to your liking. ...


2

It wasn't cooked long enough. A long cook time in the crock pot dissolves the collagen in the meat and causes it to get tender, but before this happens the meat fibers will tighten (think an egg firming in the frying pan) and the meat will be tougher. Here's a chart of high vs low cooking times on the Crock-Pot website. As you can see, cooking times on the ...


1

Most slow cooker instruction manuals tell you to put the food in hot for most recipes. For traditional crockery inner pots the list of foods that can be cooked from cold (never mind frozen) is quite short and consists mainly of foods that are stable at room temperature. So you were marginal to start with (less so for some "auto" modes). If you put the veg ...


6

It's very difficult. The trapped moisture can keep the meatloaf from drying out sufficiently to brown well. ... but if you vent the steam, you're also releasing a lot of the heat, so it might cool off too much. I'd personally try turning up the heat to high and leaving the lid askew for the last 15 minutes or so of cooking, and see if that gives you the ...


0

Our previous slow cooker didn't really give any browning on high. It had a traditional (removable) crockery pot and lid. Our new one does for (some) meat and veg that's not immersed. It also has a "medium" setting which behaves more like the "high" on the old one. For what it's worth the pot is non stick steel (the lid is glass). It apparently doesn't need ...


2

It all depends on the ambient temperature. You need to expose the surface of your meatloaf to a sufficient temparature to start the Maillard Reaction, otherwise you will be left with meat that just looks boiled I'm afraid. There is an old discussion about the right temperature right HERE on Seasoned Advice. In general I try to never let the pictures in ...



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