"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Slow Cookers
Reply
 
Thread Tools Display Modes
 
Old 10-16-2006, 04:43 PM   #1
Assistant Cook
 
Join Date: Oct 2006
Posts: 5
Over cooked in a slow cooker! HELP

Hi everyone,

I am new to the site so i am hoping to find alot of useful information.
I recently just bought my first slow cooker and have used it 5 times already, and each dish that i have made has been overcooked. WHAT am I doing WRONG???
Each meat dish that i have made has been a little smaller than what a recipe calls for, so I just reduce the cooking time. For example, i cooked a pork loin (small roast) and it was half the size the recipe called for, so i only cooked it on low for 3hours. Well it is very well done. This may be a stupid question, but should i have cooked it for longer so more moisture gets absorbed and the meat would then fall apart???
My slow cooker is one that has "even heating" dont know if this matters at all.

Any suggestions would be appreciated.
Thanks alot.

__________________

__________________
trudyg66 is offline   Reply With Quote
Old 10-16-2006, 06:06 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Probably the only meat I really despise coming from a crockpot is a pork loin That is because there is not enough fat to make it tender. A pork loin just needs to be cooked using a different method.

On that note the longer a roast cooks in the crockpot the more tender it will become. Like Boston butt or a chuck - I like to cook mine until it is falling apart - if it's just sliceable then it's not done enough.

What are some of the other things you have cooked?
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-16-2006, 06:10 PM   #3
Senior Cook
 
Join Date: Aug 2006
Posts: 298
A loin is a tender piece of meat not well suited to the slow cooker. The loin is best cooked no more than medium (here come the objections).

Slow cookers are tools for prolonged braising of food. This method of cooking is best suited to stews and tough cuts of meat.

thymeless
__________________
thymeless is offline   Reply With Quote
Old 10-16-2006, 06:21 PM   #4
Head Chef
 
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
Welcome to DC. Kitchenelf has the right idea.
__________________

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 10-16-2006, 06:23 PM   #5
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Respectfully I disagree with both of you about the pork loin. It is too lean--true. And it can be a tender piece of meat when roasted to a rosy pink. But it can be braised and be delicious and to me, much more flavorful than just roasted, even with a good sauce.. In fact, that is the only way I cook them any more.
To the original poster, your roast will of course be very well done when cooked for 3 hours. The temp of a slow cooker is probably around 300*.
You don't say how much liquid you had in it. Slow cookers are a braising tool--you need to have liquid at least half way up the side of the meat you are cooking. And yes, if you had cooked it longer it might have been more tender and falling apart.
Also I am not entirely clear what you mean by "overcooked". What were you expecting from the recipe you used?
I will be back with my favorite pork loin recipe--pork braised with apples and onions.
__________________
Gretchen is offline   Reply With Quote
Old 10-16-2006, 06:25 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by thymeless
The loin is best cooked no more than medium (here come the objections). thymeless
No objections here - a tad pink is best to me!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-16-2006, 06:30 PM   #7
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
trudy - perhaps you can show us some of the recipes you've used, along with the results you had. I'm sure we can crack this case!
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 10-16-2006, 08:15 PM   #8
Assistant Cook
 
Join Date: Oct 2006
Posts: 5
Thanks for all the reply's so far.
In response to some, the recipes i have tried so far in the slow cooker has been a whole chicken, chicken breasts, a roast and pork. All in which has been on the dry side unfortunatly.

It was mentioned that the liquid should reach at least half the meat, I have done that will all recipes but still, i am finding the meats tuff. I guess i should just stick to the tough cuts of meat, and stay away from chicken and pork. Maybe its my slow cooker that is not performing as it should.

Is it crazy to say that a chicken breast could be cooked in an hour on low??
__________________
trudyg66 is offline   Reply With Quote
Old 10-16-2006, 08:33 PM   #9
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Whole chicken may be alll right. Chicken breasts will be dry and overcooked in a crockpot.
You are turning itdown to low, aren't you.
And yes, the slow cooker is for tougher pieces of beef--to make a good pot roast, for example.
A chicken breast cooked on low for an hour will be overcooked.
But we really do need to know the recipes. For example, a chicken breast with the skin and bone in a cacciatore sauce could cook for a couple of hours and be quite delicious. But it needs to be in a lot of sauce.
__________________
Gretchen is offline   Reply With Quote
Old 10-16-2006, 08:37 PM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Trudyg - chicken pieces on the bone are fine. Boneless, skinless chicken breasts are terrible!! Your cooking time won't be near as long for the pieces but bone-in is much better.

I'll send you some recipes via PM - I've had them for years but they probably came off the intenet or are on the internet by now. I'm going to make a sandwich then I'll start sending you recipes.

Also - just google "crockpot recipes" - you will get some good reading! lol

And be sure and check out all we have here too - click on the link at the very bottom of the page where it says Links to Forums for the archives.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.