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Old 10-03-2012, 11:14 AM   #31
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Join Date: Oct 2012
Location: Philly
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Originally Posted by jennyema View Post
Like I said before, cooking is science .

Once past being fully cooked all you do is expel the chicken's moisture out. This will dry the meat.

It's just a fact. It's food science 101.

You dont notice or don't care, which is fine. My mom prefers dry poultry.

Braising is not a good technique with very lean protein. Pork tenderloin and filet of beef don't do well in a crockpot either.
Tis true.
But, I would guess that most people (including myself) who do chicken breasts in the crock are using some type of sauce. I wouldn't just cook chicken in there to eat plain and dry. I usually do forms of "pulled chicken" in there, which means there's a sauce.. so it never ever tastes dry.

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Old 10-03-2012, 08:12 PM   #32
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Location: Staten island, ny
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Originally Posted by Dawgluver

Aw, the good stuff!

Root beer has some great herbs and spices. Some of the regional ones would be very nice too. Hmm. Sarsparilla. I would imagine Dr. Pepper would give a nice flavor to meat/poultry as well. Something my books warn is to not use diet soda.
Totally trying dr. Pepper next time!!! Maybe on some ribs....mmmmmmmmm

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Old 10-12-2012, 04:37 PM   #33
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I have never cooked chicken in the slow cooker...sounds good though

All I really need is love, but a little chocolate now and then doesn't hurt
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