Timeline for Why does meat in the crockpot always end up dry?
Current License: CC BY-SA 3.0
8 events
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| Feb 21, 2012 at 3:26 | history | edited | Gabe | CC BY-SA 3.0 |
Rephrased the last sentence, since it can be misread. I never intended to imply that braising was a bad method, just that it can in fact overcook.
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| Feb 21, 2012 at 3:21 | comment | added | Gabe | @rumtscho: So what is the best thing to do? Should I edit the answer to remove the wok recipe? I see the logic of staying strictly topical. | |
| Feb 20, 2012 at 23:33 | comment | added | rumtscho♦ | @gabe I recognize that you meant well with your answer, but here on StackExchange, we like to stay ontopic and answer the questions the OP asks, not the ones we think they might have wanted to ask. If they recognize the answer is not what they needed, they are encouraged to clarify, or ask a completely new question. This makes sure that the information on the site is structured in a nice, reusable way, and is easy to find - nobody expects to find your favorite chicken soup recipe in a question about slow cookers. | |
| Feb 20, 2012 at 21:58 | comment | added | rfusca | @Gabe - Browning is about the flavor from the maillard reaction, not sealing in the moisture. Its not really a debate among chefs anymore. There are pretty established ways, that work, of doing a long slow braise. | |
| Feb 20, 2012 at 21:28 | history | edited | Gabe | CC BY-SA 3.0 |
Addressed opinion stated as fact.
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| Feb 20, 2012 at 21:19 | comment | added | Gabe | @rfusca: I answered the question the way I would have if a friend asked it. My opinion is the the OP wanted a better quality way to make the chicken dish. I agree that my opinion about how to prepare meat for a slow cooker is not peer reviewed science, but browning meat before slow cooking in liquid is an established practice. A few notable chefs also suggest beginning the process with raw meat, or even bringing the meat up to temperature with the liquid, so I can change the answer to reflect the variety of opinion. | |
| Feb 20, 2012 at 15:19 | comment | added | rfusca | -1 - Not to be harsh, but...I don't see how describing a wok process answers "Is there some trick to getting meat to be tender when cooking in the crockpot?" There's some bad science in there too with with the 'seal in the moisture' bit and the last sentence (some of the most tasty dishes I've ever had were long, slow braises). | |
| Feb 20, 2012 at 10:44 | history | answered | Gabe | CC BY-SA 3.0 |