Post by Deleted on Nov 11, 2020 19:13:03 GMT -5
I have a question for those who are familiar with crockpot cooking;
I've read about how wonderfully the crockpot makes "fork tender" beef chuck roasts, but mine have been far from tender, even though I've followed the recipes to the letter. As I've researched online, I've read about two crucial factors: not to use too much liquid, so the meat is braised rather than boiled, and to cook a LONG time on low. My recipes have all said 8-10 hours on low, but internet research says 10-12 hours. So I may not have been cooking long enough to really break down the connective tissue and allow it to form that gel.
Apparently then, 10 hours would be the minimum, but how to know whether I need to go to 11-12 hours? Doesn't removing the lid to check slow down the cooking time considerably since so much heat escapes?
Would really appreciate any input from knowledgeable crockpot cooks.
I've read about how wonderfully the crockpot makes "fork tender" beef chuck roasts, but mine have been far from tender, even though I've followed the recipes to the letter. As I've researched online, I've read about two crucial factors: not to use too much liquid, so the meat is braised rather than boiled, and to cook a LONG time on low. My recipes have all said 8-10 hours on low, but internet research says 10-12 hours. So I may not have been cooking long enough to really break down the connective tissue and allow it to form that gel.
Apparently then, 10 hours would be the minimum, but how to know whether I need to go to 11-12 hours? Doesn't removing the lid to check slow down the cooking time considerably since so much heat escapes?
Would really appreciate any input from knowledgeable crockpot cooks.
