I really wish a crock pot was made that actually listed the temperature on it rather than "high" or "low" as that is really vague. Color is never an indicator of the doneness of chicken thighs or any other meat products for that matter. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish. the slow cooker might be hotter than the recipes call for)?
This doesn’t mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside. Meat is melt in your mouth tender. That temperature range is between 40°F and 140°F (4°C to 60°C). Are you using the right type of meat? If you want to see more recommendations on using a slow cooker check out the posting Browning Meat for Slow Cooker. I bought a crock pot recently - found tons of recipes on-line and always ended up with dry meat. It’s important to know the answers to these questions.
Because all of my experience with several crock pots I own, have turned out meat that is like chewing shoe leather, I have started to use the oven timer on my stove oven to fix dinner while I'm gone. My meat always turns out dry! Here’s what you need to make tender meat in a slow cooker—and how to fix things when the recipe goes awry.
Hemoglobin in the tissues of the meat sometimes remains heat stable, remaining unaltered by the heat of cooking, whether grilled, sauteed, boiled or baked. In fact, this works only up to a point. In other words, you want to skip the boneless, skinless chicken breasts! Unlike the breast that is considered white meat, the meat of a chicken thigh is dark because the muscle is used more.
'If you have time, browning your meat and veg in a frying pan beforehand will elevate your stew from ok to awesome.' Thanks! Let the meat cool, then use forks or your fingers to pull the overcooked meat into shreds.
I've been googling for a half-hour trying to find an answer to that question. A slow cooker is the ace up the sleeve of many a chef when it comes to preparing a delicious beef dinner. All poultry, from breasts to thighs, has a recommended internal cooking temperature that should be heeded in order to avoid foodborne illness. I'd be happy to help!" The best cuts of meat for a slow cooker are well-marbled and fatty. Posted by: Shawna | Aug 27, 2009 at 02:11 PM. Email address will not be displayed with the comment.). The result is that the texture of the meat becomes dry even though it was cooked in liquid.
Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.
Comments are moderated, and will not appear until the author has approved them. Yuck. Definitely going to start backing off the times in 1/2 hour increments.
The ring may also appear on chicken thighs as a result of outdoor grilling. The pink color in a fully cooked chicken thigh usually results from nothing more than a heat-related chemical reaction. Then, use the meat to create new dishes. I was thinking what is wrong with me and the new pot just confirmed that it must be something about that I'm doing. We tend to think that if you stew meat, the longer it cooks, the more tender and juicy it gets.
Around 74C is the temperature to kill pathogens like salmonella, so you want to cook to at least that temperature.Dave, Posted by: Catt of the Garage | Nov 28, 2010 at 01:25 AM.
Or is it meant to be stewed longer? Do you have enough liquid in the crock? It helps that tougher cuts are often less expensive, so they’re perfect for dinners on a budget.
White meat, dark meat -- pink meat. Thanks for the advice... Posted by: Christiana | Aug 26, 2010 at 06:00 AM. Thanks! You can even have the slow cooker making dinner for you while you are at work or running errands. Is this normal? You may be able to salvage a roast that’s dry by adding more liquid. The crockpot isn't aiming for a set temperature, like an oven - it's pumping in a constant power, like a microwave! So if anyone would want some tips on that don't hesitate to ask this areas worst cook.
Everyone raves about tender crockpot meat, so I try and try again. You are trying to cook the food at a sufficiently high temperature so that it gets out of the danger zone for bacterial growth fairly quickly. The meat is falling off the bone but when I pull away the outer pieces the inner meat seems pinkish. The vegetables seem perfect, though. This can include meat on the bone, too.
I have the one that Costco sells. The USDA website explains that smoking chicken tends to result in pink meat. BUY NOW: Crock-Pot SCCPRC507B-060 Slow Cooker, £40
Place the shredded venison roast back in your slow cooker, cover, and let it cook for another hour on low or another 30 minutes on high. Doing so lets heat and moisture escape, putting the texture of your meat at risk.
The slow cooker makes cooking easy, but that doesn't mean that you can skip the step of searing the meat. Posted by: Ramona Boersma | Feb 28, 2006 at 10:15 AM.
According to the USDA, the internal temperature of a thoroughly cooked chicken thigh is 165 degrees Fahrenheit -- pink or not. Now, armed with my meat thermometer, I can find out exactly when the meat hits the sweet spot 60-76C, and stop it overheating - by using my second secret weapon - this link http://answers.yahoo.com/question/index?qid=20080109140202AAfyGME - check out the addendum to the first answer - all becomes clear! This isn't an easy balance to achieve.
I really wish a crock pot was made that actually listed the temperature on it rather than "high" or "low" as that is really vague. Color is never an indicator of the doneness of chicken thighs or any other meat products for that matter. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish. the slow cooker might be hotter than the recipes call for)?
This doesn’t mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside. Meat is melt in your mouth tender. That temperature range is between 40°F and 140°F (4°C to 60°C). Are you using the right type of meat? If you want to see more recommendations on using a slow cooker check out the posting Browning Meat for Slow Cooker. I bought a crock pot recently - found tons of recipes on-line and always ended up with dry meat. It’s important to know the answers to these questions.
Because all of my experience with several crock pots I own, have turned out meat that is like chewing shoe leather, I have started to use the oven timer on my stove oven to fix dinner while I'm gone. My meat always turns out dry! Here’s what you need to make tender meat in a slow cooker—and how to fix things when the recipe goes awry.
Hemoglobin in the tissues of the meat sometimes remains heat stable, remaining unaltered by the heat of cooking, whether grilled, sauteed, boiled or baked. In fact, this works only up to a point. In other words, you want to skip the boneless, skinless chicken breasts! Unlike the breast that is considered white meat, the meat of a chicken thigh is dark because the muscle is used more.
'If you have time, browning your meat and veg in a frying pan beforehand will elevate your stew from ok to awesome.' Thanks! Let the meat cool, then use forks or your fingers to pull the overcooked meat into shreds.
I've been googling for a half-hour trying to find an answer to that question. A slow cooker is the ace up the sleeve of many a chef when it comes to preparing a delicious beef dinner. All poultry, from breasts to thighs, has a recommended internal cooking temperature that should be heeded in order to avoid foodborne illness. I'd be happy to help!" The best cuts of meat for a slow cooker are well-marbled and fatty. Posted by: Shawna | Aug 27, 2009 at 02:11 PM. Email address will not be displayed with the comment.). The result is that the texture of the meat becomes dry even though it was cooked in liquid.
Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.
Comments are moderated, and will not appear until the author has approved them. Yuck. Definitely going to start backing off the times in 1/2 hour increments.
The ring may also appear on chicken thighs as a result of outdoor grilling. The pink color in a fully cooked chicken thigh usually results from nothing more than a heat-related chemical reaction. Then, use the meat to create new dishes. I was thinking what is wrong with me and the new pot just confirmed that it must be something about that I'm doing. We tend to think that if you stew meat, the longer it cooks, the more tender and juicy it gets.
Around 74C is the temperature to kill pathogens like salmonella, so you want to cook to at least that temperature.Dave, Posted by: Catt of the Garage | Nov 28, 2010 at 01:25 AM.
Or is it meant to be stewed longer? Do you have enough liquid in the crock? It helps that tougher cuts are often less expensive, so they’re perfect for dinners on a budget.
White meat, dark meat -- pink meat. Thanks for the advice... Posted by: Christiana | Aug 26, 2010 at 06:00 AM. Thanks! You can even have the slow cooker making dinner for you while you are at work or running errands. Is this normal? You may be able to salvage a roast that’s dry by adding more liquid. The crockpot isn't aiming for a set temperature, like an oven - it's pumping in a constant power, like a microwave! So if anyone would want some tips on that don't hesitate to ask this areas worst cook.
Everyone raves about tender crockpot meat, so I try and try again. You are trying to cook the food at a sufficiently high temperature so that it gets out of the danger zone for bacterial growth fairly quickly. The meat is falling off the bone but when I pull away the outer pieces the inner meat seems pinkish. The vegetables seem perfect, though. This can include meat on the bone, too.
I have the one that Costco sells. The USDA website explains that smoking chicken tends to result in pink meat. BUY NOW: Crock-Pot SCCPRC507B-060 Slow Cooker, £40
Place the shredded venison roast back in your slow cooker, cover, and let it cook for another hour on low or another 30 minutes on high. Doing so lets heat and moisture escape, putting the texture of your meat at risk.
The slow cooker makes cooking easy, but that doesn't mean that you can skip the step of searing the meat. Posted by: Ramona Boersma | Feb 28, 2006 at 10:15 AM.
According to the USDA, the internal temperature of a thoroughly cooked chicken thigh is 165 degrees Fahrenheit -- pink or not. Now, armed with my meat thermometer, I can find out exactly when the meat hits the sweet spot 60-76C, and stop it overheating - by using my second secret weapon - this link http://answers.yahoo.com/question/index?qid=20080109140202AAfyGME - check out the addendum to the first answer - all becomes clear! This isn't an easy balance to achieve.
I really wish a crock pot was made that actually listed the temperature on it rather than "high" or "low" as that is really vague. Color is never an indicator of the doneness of chicken thighs or any other meat products for that matter. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish. the slow cooker might be hotter than the recipes call for)?
This doesn’t mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside. Meat is melt in your mouth tender. That temperature range is between 40°F and 140°F (4°C to 60°C). Are you using the right type of meat? If you want to see more recommendations on using a slow cooker check out the posting Browning Meat for Slow Cooker. I bought a crock pot recently - found tons of recipes on-line and always ended up with dry meat. It’s important to know the answers to these questions.
Because all of my experience with several crock pots I own, have turned out meat that is like chewing shoe leather, I have started to use the oven timer on my stove oven to fix dinner while I'm gone. My meat always turns out dry! Here’s what you need to make tender meat in a slow cooker—and how to fix things when the recipe goes awry.
Hemoglobin in the tissues of the meat sometimes remains heat stable, remaining unaltered by the heat of cooking, whether grilled, sauteed, boiled or baked. In fact, this works only up to a point. In other words, you want to skip the boneless, skinless chicken breasts! Unlike the breast that is considered white meat, the meat of a chicken thigh is dark because the muscle is used more.
'If you have time, browning your meat and veg in a frying pan beforehand will elevate your stew from ok to awesome.' Thanks! Let the meat cool, then use forks or your fingers to pull the overcooked meat into shreds.
I've been googling for a half-hour trying to find an answer to that question. A slow cooker is the ace up the sleeve of many a chef when it comes to preparing a delicious beef dinner. All poultry, from breasts to thighs, has a recommended internal cooking temperature that should be heeded in order to avoid foodborne illness. I'd be happy to help!" The best cuts of meat for a slow cooker are well-marbled and fatty. Posted by: Shawna | Aug 27, 2009 at 02:11 PM. Email address will not be displayed with the comment.). The result is that the texture of the meat becomes dry even though it was cooked in liquid.
Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.
Comments are moderated, and will not appear until the author has approved them. Yuck. Definitely going to start backing off the times in 1/2 hour increments.
The ring may also appear on chicken thighs as a result of outdoor grilling. The pink color in a fully cooked chicken thigh usually results from nothing more than a heat-related chemical reaction. Then, use the meat to create new dishes. I was thinking what is wrong with me and the new pot just confirmed that it must be something about that I'm doing. We tend to think that if you stew meat, the longer it cooks, the more tender and juicy it gets.
Around 74C is the temperature to kill pathogens like salmonella, so you want to cook to at least that temperature.Dave, Posted by: Catt of the Garage | Nov 28, 2010 at 01:25 AM.
Or is it meant to be stewed longer? Do you have enough liquid in the crock? It helps that tougher cuts are often less expensive, so they’re perfect for dinners on a budget.
White meat, dark meat -- pink meat. Thanks for the advice... Posted by: Christiana | Aug 26, 2010 at 06:00 AM. Thanks! You can even have the slow cooker making dinner for you while you are at work or running errands. Is this normal? You may be able to salvage a roast that’s dry by adding more liquid. The crockpot isn't aiming for a set temperature, like an oven - it's pumping in a constant power, like a microwave! So if anyone would want some tips on that don't hesitate to ask this areas worst cook.
Everyone raves about tender crockpot meat, so I try and try again. You are trying to cook the food at a sufficiently high temperature so that it gets out of the danger zone for bacterial growth fairly quickly. The meat is falling off the bone but when I pull away the outer pieces the inner meat seems pinkish. The vegetables seem perfect, though. This can include meat on the bone, too.
I have the one that Costco sells. The USDA website explains that smoking chicken tends to result in pink meat. BUY NOW: Crock-Pot SCCPRC507B-060 Slow Cooker, £40
Place the shredded venison roast back in your slow cooker, cover, and let it cook for another hour on low or another 30 minutes on high. Doing so lets heat and moisture escape, putting the texture of your meat at risk.
The slow cooker makes cooking easy, but that doesn't mean that you can skip the step of searing the meat. Posted by: Ramona Boersma | Feb 28, 2006 at 10:15 AM.
According to the USDA, the internal temperature of a thoroughly cooked chicken thigh is 165 degrees Fahrenheit -- pink or not. Now, armed with my meat thermometer, I can find out exactly when the meat hits the sweet spot 60-76C, and stop it overheating - by using my second secret weapon - this link http://answers.yahoo.com/question/index?qid=20080109140202AAfyGME - check out the addendum to the first answer - all becomes clear! This isn't an easy balance to achieve.
She also has a background as a licensed cosmetologist and certified skin-care specialist.
I just cooked a 7lb bone in shoulder for 9 hours. Yay!!! If you want to see more recommendations on using a slow cooker check out the posting Browning Meat for Slow Cooker.
Unlike the breast that is considered white meat, the meat of a chicken thigh is dark because the muscle is used more. Glad I found this I was going to give up cooking meat in the slow cooker. However, I am never gone at work for 12 hours like some commuters. This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat.
If you're like many people who start supper in the slow cooker before you leave for work in the morning then you are taking part in a balancing act. I thought my pot was broken during my move because it was bent and did not have a good seal. Why is meat still tough in the slow cooker? Posted by: Tracey | Dec 09, 2009 at 10:09 PM. My question is: Am I simply overcooking it (i.e. I'll try reducing the time even more (already reduced the heat). However, at somewhere around 170°F (76°C), depending on the meat used and the other ingredients present, the protein network begins to break apart again and and the individual molecules tighten back up. Return the meat to the slow cooker. It saved me money on a slow cooker, I don't feel like the worst cook now, and a post to link to in a future blog post. If you had to fold the brisket to make it fit in your slow cooker/crock pot, it is possible to have spots that are still pink, even after ten hours of slow cooking. Posted by: Judy glasnapp | Feb 08, 2015 at 06:41 AM, I've been experiencing this as well, and I think I'm going to aim for using a shorter cook time and a lamp timer so I can still cook while at work, but the the crockpot will shut off after a certain point to prevent overcooking.----------------------I wouldn't recommend the use of a timer either before or after the food is done to control when the crockpot is running. Thanks so much for answering my question! Does meat get more tender the longer you cook it in a slow cooker? This allows your meat to braise, not boil.
Should I add more liquid? Not if you’re using a leaner cut in the slow cooker, like chicken breast or pork chops. I'll start reducing my cooking time, and maybe ask the butcher to cut the stew into larger chunks. If Chicken Smells Bad Can You Still Cook It & Eat It?
I follow the recipe to the "t" and always end up with really tough meat. Thankfully one of my FB friends gave me this link! Anyhow I posted on Facebook: " Well I obviously figured out how to cook meat in the crock pot with plenty of liquid and it still come out dry.
I really wish a crock pot was made that actually listed the temperature on it rather than "high" or "low" as that is really vague. Color is never an indicator of the doneness of chicken thighs or any other meat products for that matter. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish. the slow cooker might be hotter than the recipes call for)?
This doesn’t mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside. Meat is melt in your mouth tender. That temperature range is between 40°F and 140°F (4°C to 60°C). Are you using the right type of meat? If you want to see more recommendations on using a slow cooker check out the posting Browning Meat for Slow Cooker. I bought a crock pot recently - found tons of recipes on-line and always ended up with dry meat. It’s important to know the answers to these questions.
Because all of my experience with several crock pots I own, have turned out meat that is like chewing shoe leather, I have started to use the oven timer on my stove oven to fix dinner while I'm gone. My meat always turns out dry! Here’s what you need to make tender meat in a slow cooker—and how to fix things when the recipe goes awry.
Hemoglobin in the tissues of the meat sometimes remains heat stable, remaining unaltered by the heat of cooking, whether grilled, sauteed, boiled or baked. In fact, this works only up to a point. In other words, you want to skip the boneless, skinless chicken breasts! Unlike the breast that is considered white meat, the meat of a chicken thigh is dark because the muscle is used more.
'If you have time, browning your meat and veg in a frying pan beforehand will elevate your stew from ok to awesome.' Thanks! Let the meat cool, then use forks or your fingers to pull the overcooked meat into shreds.
I've been googling for a half-hour trying to find an answer to that question. A slow cooker is the ace up the sleeve of many a chef when it comes to preparing a delicious beef dinner. All poultry, from breasts to thighs, has a recommended internal cooking temperature that should be heeded in order to avoid foodborne illness. I'd be happy to help!" The best cuts of meat for a slow cooker are well-marbled and fatty. Posted by: Shawna | Aug 27, 2009 at 02:11 PM. Email address will not be displayed with the comment.). The result is that the texture of the meat becomes dry even though it was cooked in liquid.
Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.
Comments are moderated, and will not appear until the author has approved them. Yuck. Definitely going to start backing off the times in 1/2 hour increments.
The ring may also appear on chicken thighs as a result of outdoor grilling. The pink color in a fully cooked chicken thigh usually results from nothing more than a heat-related chemical reaction. Then, use the meat to create new dishes. I was thinking what is wrong with me and the new pot just confirmed that it must be something about that I'm doing. We tend to think that if you stew meat, the longer it cooks, the more tender and juicy it gets.
Around 74C is the temperature to kill pathogens like salmonella, so you want to cook to at least that temperature.Dave, Posted by: Catt of the Garage | Nov 28, 2010 at 01:25 AM.
Or is it meant to be stewed longer? Do you have enough liquid in the crock? It helps that tougher cuts are often less expensive, so they’re perfect for dinners on a budget.
White meat, dark meat -- pink meat. Thanks for the advice... Posted by: Christiana | Aug 26, 2010 at 06:00 AM. Thanks! You can even have the slow cooker making dinner for you while you are at work or running errands. Is this normal? You may be able to salvage a roast that’s dry by adding more liquid. The crockpot isn't aiming for a set temperature, like an oven - it's pumping in a constant power, like a microwave! So if anyone would want some tips on that don't hesitate to ask this areas worst cook.
Everyone raves about tender crockpot meat, so I try and try again. You are trying to cook the food at a sufficiently high temperature so that it gets out of the danger zone for bacterial growth fairly quickly. The meat is falling off the bone but when I pull away the outer pieces the inner meat seems pinkish. The vegetables seem perfect, though. This can include meat on the bone, too.
I have the one that Costco sells. The USDA website explains that smoking chicken tends to result in pink meat. BUY NOW: Crock-Pot SCCPRC507B-060 Slow Cooker, £40
Place the shredded venison roast back in your slow cooker, cover, and let it cook for another hour on low or another 30 minutes on high. Doing so lets heat and moisture escape, putting the texture of your meat at risk.
The slow cooker makes cooking easy, but that doesn't mean that you can skip the step of searing the meat. Posted by: Ramona Boersma | Feb 28, 2006 at 10:15 AM.
According to the USDA, the internal temperature of a thoroughly cooked chicken thigh is 165 degrees Fahrenheit -- pink or not. Now, armed with my meat thermometer, I can find out exactly when the meat hits the sweet spot 60-76C, and stop it overheating - by using my second secret weapon - this link http://answers.yahoo.com/question/index?qid=20080109140202AAfyGME - check out the addendum to the first answer - all becomes clear! This isn't an easy balance to achieve.
