Timeline for Slow cooker bourbon meat recipe bitter
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Jan 23, 2022 at 9:00 | history | tweeted | twitter.com/StackCooking/status/1485175473768480771 | ||
| Jan 21, 2022 at 22:17 | answer | added | csjacobs24 | timeline score: 2 | |
| Jul 18, 2016 at 18:15 | comment | added | Rachel S | At the end of cooking, yes, the boiled one was definitely thicker and the slow cooker one was thinner. | |
| Jul 14, 2016 at 18:19 | comment | added | Chris Bergin | What comes to mind for me is that a slow cooker generally does not lead to the evaporation of all that much liquid during cooking. A boil + oven braise would boil off a fair amount. To see if I'm heading in the right direction, how did the consistency of the sauces compare? Was the rib sauce you boiled noticeably thicker than the brisket sauce you did not? | |
| Jul 13, 2016 at 19:43 | comment | added | ElendilTheTall | Actually simmering for a long time is the most effective way of getting rid of alcohol. Even flambeeing doesn't greatly reduce the amount. | |
| Jul 13, 2016 at 16:49 | history | edited | Rachel S | CC BY-SA 3.0 |
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| Jul 13, 2016 at 16:30 | comment | added | Catija | Not necessarily... boiling is not the same as cooking on low... I don't know the science of it but if I had to guess there's more of the alcohol cooked off when you boil than when it's simply simmering... You should make it more clear in your question, though (that you didn't boil the sauce). | |
| Jul 13, 2016 at 16:28 | comment | added | Rachel S | Yes. I just poured it over and turned on the slow cooker. I assumed the low cooking will also have the same effect. | |
| Jul 13, 2016 at 16:24 | comment | added | Catija | Are you saying that you didn't boil the sauce before cooking it with the meat? | |
| Jul 13, 2016 at 16:18 | review | First posts | |||
| Jul 13, 2016 at 16:24 | |||||
| Jul 13, 2016 at 16:18 | history | asked | Rachel S | CC BY-SA 3.0 |