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Old 10-03-2012, 12:14 PM   #31
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Quote:
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, 09:12 PM   #32
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Quote:
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, 05:37 PM   #33
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I have never cooked chicken in the slow cooker...sounds good though
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