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For simmering and braising it's good to choose a working cut, that is from a load-bearing part of the animal, as this will have connective tissue which will break down into gelatin as it is cooked. These make terrible roasts but great braises and stews. The other consideration is fat content - you have to remember in a braise or stew the fat isn't going to ...


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It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results. The "very chewy" result sounds like choosing the wrong type of meat for slow cooking. If it was a real roast, then this is the obvious problem. ...


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As stated several times already, slow cooking tenderizes. It also breaks down proteins into free amino acids, like glutamate, which increases the savory umami taste of many foods.


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You could try wrapping it in Caul or something similar, which will help keep it in once piece.


-4

of course, why not? you were applying heat



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