[Srs thread] I'm actually not impressed with crockpot slow cooker.

[Zeze]

I got a standard crockpot slow cooker.

I was pretty excited about all the hype with all the popular recipes on reddit & allrecipes.com. I followed the recipe to the letter (and I know how to cook).

Well let's just say I'm not impressed.

You CAN certainly overcook all the meat in slow cooker. I got a nice 4.5 pound hunk of round roast. And this baby was slow cooked on low for 8 hours.

The results is what I called an overcooked meat. Yes the meat beautifully fell apart with a fork.. but it's dry, stringy, thready, grainy, and chewy.

I guess I just don't prefer this slow cooked texture. I tried again with chicken thighs - a different recipe. Omg, the chicken overcooked too... it was also tough, stringly, and just not pleasant at all. Seriously same thighs cooked 40 minutes would've been far better - spongy, soft, and delicious.

I'm not a fan so far. Perhaps slow cooker is only good for making chili/soup.

Anyone else have a different recipe?

 

[sandorski]

Fake news!

 

[nakedfrog]

Try again, but cook for 6 hours this time?

 

[GagHalfrunt]

I was pretty excited about all the hype with all the popular recipes on reddit & allrecipes.com. I followed the recipe to the letter (and I know how to cook).


Anyone else have a different recipe?

No, you clearly don't know how to cook.

Okay, let me suggest a new recipe for you. Take one of those recipes from allrecipes and add one new ingredient: a meat thermometer.

WTF ever said you can't overcook meat in a crock pot?

 

[Zeze]

No, you clearly don't know how to cook.

Okay, let me suggest a new recipe for you. Take one of those recipes from allrecipes and add one new ingredient: a meat thermometer.

WTF ever said you can't overcook meat in a crock pot?

Hmm okay.

But how does beef fall apart if it's not overcooked (thoroughly cooked, brown inside). The falling apart is only achieved via slow cooking + stringy/gamey taste.

 

[MagnusTheBrewer]

Hmm okay.

But how does beef fall apart if it's not overcooked (thoroughly cooked, brown inside). The falling apart is only achieved via slow cooking + stringy/gamey taste.

Not true. Every cooking method and appliance has it's own quirks . You have to learn how to use your tools.

 

[Zeze]

Not true. Every cooking method and appliance has it's own quirks . You have to learn how to use your tools.

I understand.

But the pot roast, I 'get it'. The meat falls off with a fork, and it's fully cooked inside out. And I just don't see that getting fundamentally better when I just don't prefer that stringy/gamey taste.

Perhaps I should just stick to high heat searing method.

 

[purbeast0]

PEBCAK

 

[ponyo]

I understand.

But the pot roast, I 'get it'. The meat falls off with a fork, and it's fully cooked inside out. And I just don't see that getting fundamentally better when I just don't prefer that stringy/gamey taste.

Perhaps I should just stick to high heat searing method.

I don't get what you're trying to say. You prefer high heat seared round roast over slow cooked round roast?

 

[Zeze]

I don't get what you're trying to say. You prefer high heat seared round roast over slow cooked round roast?

That I don't like slow cooking afterall, even if I did it properly - what I made was generally in the same ballpark.

 

[GagHalfrunt]

I understand.

But the pot roast, I 'get it'. The meat falls off with a fork, and it's fully cooked inside out. And I just don't see that getting fundamentally better when I just don't prefer that stringy/gamey taste.

Perhaps I should just stick to high heat searing method.

No, you don't "get it" and you don't know how to cook. The slow cooker is set too hot and kept on for too long. You're breaking down the collagen and fibers which is why the meat shreds easily, but you're cooking out any residual juices so that it's dry. Spend time actually learn to cook instead of spending time telling us you know how.

Cook the meat at a lower temp for longer, add enough braising liquid, use a damned meat thermometer and take it out when it's done. It's not that complicated.

 

[Thebobo]

Could it be the quality of the meat as well?

 

[Zeze]

No, you don't "get it" and you don't know how to cook. The slow cooker is set too hot and kept on for too long. You're breaking down the collagen and fibers which is why the meat shreds easily, but you're cooking out any residual juices so that it's dry. Spend time actually learn to cook instead of spending time telling us you know how.

Cook the meat at a lower temp for longer, add enough braising liquid, use a damned meat thermometer and take it out when it's done. It's not that complicated.

Thanks for responding in a typical angry condescending ATOT fashion.

I still love you.

 

[sandorski]

Unlike the topic, this thread got heated fast.

 

[Zeze]

Unlike the topic, this thread got heated fast.

Angry old members never change.

Seriously, what was the need for that guy's sudden hostility?

 

[nakedfrog]

IDGI
I had this problem with the first roast I made in my crock pot, recipe said eight hours, which was clearly too long, so I did six hours the next time. Problem solved.

 

[sandorski]

Angry old members never change.

Seriously, what was the need for that guy's sudden hostility?

You don't throw shade at kitchen appliances. Everybody knows this.....

 

[TXHokie]

I only use it for two things - shredded BBQ pork and chili.

 

[Zeze]

You don't throw shade at kitchen appliances. Everybody knows this.....

Well no hard feelings, hidden apology accepted. <3

 

[ponyo]

That I don't like slow cooking afterall, even if I did it properly - what I made was generally in the same ballpark.

I'm not a big fan of slow cooker pot roast either but I think that's more my fault than the cooking method. I haven't experimented much with slow cooker and mainly use it to cook chili. I prefer smoking and grilling so I cook meats on the grill.

 

[Zeze]

I'm not a big fan of slow cooker pot roast either but I think that's more my fault than the cooking method. I haven't experimented much with slow cooker and mainly use it to cook chili. I prefer smoking and grilling so I cook meats on the grill.

I'm not giving up yet, but I'll give it a try few more attempts.

But then the BBQ joints with perfectly slow cooked / smoked pulled pork - I don't like them much either. They're all just dry to me.

So perhaps, it's not so much my method (although I'm sure they're not good). But slow cooking is just not my thing. I may just prefer juicy high-heat meat.

 

[Denly]

Round roast is very lean, after 8hrs of course it will be dry. Next time cover it with some liquid and veg like a stew, even better, cut it up and make a stew. If you want to roast it whole at least use a fattie cut like blade.

 

[Zeze]

Round roast is very lean, after 8hrs of course it will be dry. Next time cover it with some liquid and veg like a stew, even better, cut it up and make a stew. If you want to roast it whole at least use a fattie cut like blade.

I did. It was swimming in delicious broth / de-glaise 75% of the meat.

 

[Iron Woode]

Hmm okay.

But how does beef fall apart if it's not overcooked (thoroughly cooked, brown inside). The falling apart is only achieved via slow cooking + stringy/gamey taste.

the answer is called collagen. it breaks down during lengthy cooking periods. it is the "glue" that holds animals together.

as for your stringy/gamey taste, i have no idea what you are talking about.

I cook roasts and stews all the time in my crock pot and never had that experience. Although, I am fussy about what roast I use.

 

[woodman1999]

3lb bone in pork shoulder, 2 12 oz cans of root beer, BBQ sauce.

Not sure if you have different sized "pots" for your cooker, but if you do, use the medium one, typically listed as #4. Put in shoulder (fat cap on top), root beer and poor BBQ sauce onto fat cap. Cook covered on low for 8 hours or until the bone pulls out easily. Once that happens, try to get as much of the fat cap out as possible (unless you like fatty pulled pork). Remove as much of the liquid as you like and add more BBQ sauce to taste and shred the shit out of it. Serve on potato roll with cole slaw and hamburger dill chip pickles.

I've found that after doing this, you get a good amount of juice and fat in the bowl as well, which allows you to control just how moist you want the pulled pork.